PUSA Journal of Hospitality and Applied Sciences
https://acspublisher.com/journals/index.php/pjhas
<p>The journal focuses on the original research that contributes toward development in Tourism and Hospitality sector. It brings forth the discussions related to the development and recent trends in various fields applicable to Tourism and Hospitality Industry. This Journal covers research work applicable to Tourism Management, Hotel Management, Food Safety & Hygiene Standards, Nutrition & Health, Human Resource Management, Environment and Tourism, Travel and Tourism, Cuisines, Innovation, and New Product Development. Through this wide spectrum of various subjects, we would like to promote research aptitude amongst the academicians and hospitality personnel.<br />The Journal is the copyright of Institute of Hotel Management Catering and Nutrition, PUSA, New Delhi. All rights reserved. No portion of the contents may be reproduced in any form without permission in writing from the publisher. Only references allowed with proper citation.</p> <p><strong><em>Indexing Details:</em></strong> <a href="https://www.base-search.net/Search/Results?type=all&lookfor=2583-2700&ling=1&oaboost=1&name=&thes=&refid=dcresen&newsearch=1" target="_blank" rel="noopener">Base Indexing</a>, <a href="https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=2583-2700&btnG=" target="_blank" rel="noopener">Google Scholar</a>, <a href="https://search.crossref.org/?q=2583-2700&from_ui=yes" target="_blank" rel="noopener">Crossref</a>, Scopus-Applied For, Wos, Base, ICI, ASI, <a href="https://docs.google.com/spreadsheets/d/1BB5LW6cAkAos21iOy6MAvWzfWgpQwzR3/edit?usp=sharing&ouid=104551685034929423302&rtpof=true&sd=true" target="_blank" rel="noopener">CABI Indexed</a>, NAAS Indexed</p>Institute of Hotel Management Catering & NutritionenPUSA Journal of Hospitality and Applied Sciences2395-020XAN EXPLORATORY STUDY ON THE CULTURAL BARRIERS IMPACTING WOMEN ENTREPRENEURSHIP IN THE HOSPITALITY INDUSTRY IN INDIA
https://acspublisher.com/journals/index.php/pjhas/article/view/13654
<p><strong>Background: </strong><em><span style="font-weight: 400;">Entrepreneurship is a complex, multidimensional phenomenon that involves value creation and considered as a driving force of economic development. Entrepreneurship is one of the growing trends, and studies are focusing on it generally not only at the national but also at the global level. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">To explore the cultural barriers in various Indian communities that limits the movement of women towards entrepreneurship in the hospitality business and suggest ways to overcome such barriers for women development. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The research design of the study was both qualitative and quantitative. The present study was conducted in Kolkata. The sample was collected from 43 female entrepreneur associated with various hotel oriented business using the convenience sampling technique. A well structured questionnaire was used to collect the data. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The study found that 32.6% of the female entrepreneurs faced financial issue as one of the biggest challenge. It was also found that 44.2% of women did not have the freedom to market the product. 25.6% of the women entrepreneurs mentioned that family commitment always affected the business performance. 44.2% of women were of the opinion that they faced psychological challenges in dealing with men in the hospitality sector. Majority of women (around 51.2%) faced problems in availing the facility of government funds whereas around (50.5%) faced challenges in loan sanctions. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">It was found that family and societal commitments and domination of men in the society in terms of business were key factors to the hindrances Support from the government and formulation of policies can be a matter of great help in this regard. </span></em></p>
ArticlesWomen EntrepreneurshipIndian CultureCultural BarriersHospitality IndustryBanani MondalSuman Ghosh
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2024-03-222024-03-22647010.48165/pjhas.2024.10.1.9THE CHALLENGES AND ENHANCING PROFESSIONAL COMPETENCE: AN IN-DEPTH ANALYSIS OF THE HOTEL MANAGEMENT STUDENTS DURING THE INDUSTRIAL TRAINING EXPOSURE
https://acspublisher.com/journals/index.php/pjhas/article/view/13652
<p><strong>Background: </strong><em><span style="font-weight: 400;">Industrial training exposure allows the students to apply the theoretical knowledge gained in the classroom to real-world situations. This practical application enhances their understanding of concepts and fosters a deeper learning experience. Working in a real-world setting exposes students to various challenges and scenarios, helping them develop a wide range of practical skills. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">(1) To identify the various challenges encountered by hotel management students during their industrial exposure training period. (2) To study about the impact of industrial exposure on the acquisition of practical skills, professional demeanor, and industry-specific knowledge among hotel management students. (3) To identify the facilities and support mechanisms offered by hotels to trainees during their industrial exposure is crucial for understanding the learning environment and ensuring a positive and enriching experience for the trainees. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The study is descriptive in nature. The sample for the study consists of 124 from Wayanad district, Kerala. The primary data required for the research was collected using a structured questionnaire which was distributed off-line. Stratified Random sampling technique was used for the study. Data was analyzed based on the category of the hotel where the training was done and the statistical analysis was based on percentage, chi square test, correlation analysis, ANOVA Test with the help of IBM SPSS Version 23. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">58.1% respondents agreed with the statement that they get benefited by doing the industrial exposure training; whereas, 17.7% strongly agreed, 13.7% of the respondents neither disagreed nor agreed, 8% disagreed and only a minority of 4% of the respondent said that they are not benefited by doing the industrial exposure training. The relationship between the category of the hotels and the stipend provided, weekly off and communication problems faced by the trainees had a statistically significant linear relationship (p<.001). </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The study suggests several measures for improvement, including providing accommodation, transportation support, stipends, uniforms, and compensation for extra work during peak hours. It also underscores the importance of addressing harassment issues and ensuring appropriate punishment for any misconduct. The research indicates challenges during industrial exposure training might lead to student discontinuation or a preference for higher studies after completing the course. This highlights the critical need for addressing these issues to retain and support students in their career journeys. </span></em></p>
ArticlesPractical SkillsProfessional DemeanorIndustry-specific KnowledgeDr Priyadarshan S
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2024-03-222024-03-22566310.48165/pjhas.2024.10.1.8EXAMINING THE SUSTAINABLE GROWTH OF AGRICULTURAL TOURISM IN THE STATE OF MAHARASHTRA
https://acspublisher.com/journals/index.php/pjhas/article/view/13651
<p><strong>Background: </strong><em><span style="font-weight: 400;">Agritourism, the fusion of agriculture and tourism, has gained prominence as a unique travel experience offering rural settings and agricultural activities to tourists. This study focuses on the sustainable growth of agritourism, particularly in Maharashtra, India. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">To investigate the scope of agri tourism and to study the potential of agritourism in domestic market. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Research design was descriptive in nature. The study was conducted in the cities of the state of Maharashtra: Pune, Aurangabad, Nagpur, Thane, Raigad, Pune, and Satara. 125 potential tourist were selected for the study. The samples were selected on the basis of convenience sampling technique. Tool used for collection of data was online questionnaire. Data was analyzed on the basis age, gender, educational qualification, annual income & place of residents of the respondents and statistical analysis was done on percentage basis. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">It was found that 72% of the respondents were aware of the concept of agritourism. The interest level of the potential tourist in various activities of agritourism varied: 22.3% of the respondents were interested in tasting local food, learning local culture & tradition response percentage was 17.8%, for learning local cooking it was 17.5%, relaxation was 16%, farming experiences was 13.2%, and participation in local handicraft response percentage was 10.5%. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The study concluded that agritourism holds significant potential in India, offering additional income opportunities for farmers and enhancing rural economies. Recommendations include the establishment of collaborative societies, government support, and strategic partnerships to promote and sustain agritourism development in Maharashtra and beyond. </span></em></p>
ArticlesAgritourismSustainableMTDCEco friendlyATDCFarmers EmploymentAbhishek Chowdhury
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2024-03-222024-03-22505510.48165/pjhas.2024.10.1.7NUTRITIONAL STATUS OF PERSONNEL CONTROLLING TRAFFIC IN A TERTIARY CARE HOSPITAL OF DELHI: A PROSPECTIVE PILOT STUDY
https://acspublisher.com/journals/index.php/pjhas/article/view/13650
<p><strong>Background: </strong><em><span style="font-weight: 400;">Traffic controllers work in the middle of innumerous noisy and polluting vehicles and endure physical strain in an environment polluted by fumes, exhaust of vehicles, use of blowing horns, blow of dust in the air, etc. Their stressful lives often make them resort to unhealthy food choices, ill-timed and unbalanced meals, leading to many problems. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The present study aimed to analyse the nutritional status of personnel controlling traffic in a tertiary care hospital of Delhi through the ‘ABCD’ approach of nutritional assessment: Anthropometric, Biochemical, Clinical and Dietary status to get a fair idea about their individual nutritional needs. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">It was a prospective analysis done in hospital of Delhi by assessing anthropometry, biochemical, clinical parameters, and dietary status on a sample size of 48 personnel controlling traffic. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The results of the study showed that only few of the subjects were of appropriate weight (29%), were consuming adequate calories (18.75%), and were consuming adequate proteins (16.66%). Majority of them had health problems with deranged blood parameters and many were also subjected to substance abuse and had very little and inaccurate nutritional knowledge. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The study highlighted the need for proper nutrition education sessions for them and the importance of nutritional counseling amongst them. Better health outcomes can thus be hoped with this prospective study in the target population. </span></em></p>
ArticlesTraffic ControllerNutritional AssessmentNutritional StatusPollutionHealthTanveka KumarMukta VasishtaSakshi SharmaKashika Chawla
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2024-03-222024-03-22414910.48165/pjhas.2024.10.1.6A STUDY OF ERGONOMICS AND ITS EFFECT ON THE HOUSEKEEPING EMPLOYEES
https://acspublisher.com/journals/index.php/pjhas/article/view/13649
<p><strong>Background: </strong><em><span style="font-weight: 400;">Ergonomics is the science of designing work as per the human body, it is used by the management to make the work processes safe for their workers. Housekeeping involves lots of physical work, therefore it is necessary that such research should be done on housekeeping department employees. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">The objectives of this study were: to understand the application of ergonomics in the housekeeping department, to study the effects and challenges of ergonomics on the members of the housekeeping team, and to explore the awareness of ergonomics amongst the housekeeping employees. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The research design was a combination of experimental & descriptive. 100 housekeepers from 4 & 5 star hotels in Delhi-NCR were participants of the work. A questionnaire consisting of close ended and few open-ended questions was circulated among the respondents on one to one basis. To study the fatigue rate while working, oxygen and pulse rate of the respondents was also recorded. Data analysis was done on the basis of gender. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The findings state that 98% of the housekeeping department employees were aware about the concept of ergonomics and its application in housekeeping. Unfortunately, due to constraint of time and tight work schedule, a housekeeper cannot always follow the practices of ergonomic. Oxygen level decreased (98.15±0.08) after doing the task and the pulse rate increased (95.54±1.52) after completing their task. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Housekeepers are exposed to a range of ergonomic risk factors and are prone to posture related injuries. It has also been seen that there is a substantial difference in level of energy lost when the housekeepers are working in a hurry. </span></em></p>
ArticlesErgonomicsMusculoskeletal Disorder (MSD)Hotel IndustryHealth and SafetyChingromawiDr Shweta MisraSakshi Sharma
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2024-03-222024-03-22354010.48165/pjhas.2024.10.1.5AN ANALYSIS OF DIFFERENCE IN FEMALES AND MALES ATTITUDE TOWARDS ECO-FRIENDLY PRACTICES AT HOME
https://acspublisher.com/journals/index.php/pjhas/article/view/13648
<p><strong>Background: </strong><em><span style="font-weight: 400;">Eco-friendly behavior, sometimes referred to as green behavior or eco-behavior, is the idea that people, groups, and communities should make decisions and take activities to reduce their environmental effect and advance ecological sustainability. Ecological behavior is essential for maintaining biodiversity, protecting ecosystems, and conserving natural resources. The current study focuses on the environmentally conscious actions that Bhopal city’s men and women take at home. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The objective of the study was to examine the attitude of men and women towards eco friendly habits at home. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The present research is quantitative, in nature. The study was conducted in the Bhopal city. Convenience sampling was used for the collection of the data. Respondents were asked closed-ended questions on 5-point Likert scale related to their demographic profile and their attitude towards eco friendly practices at home. 270 responses from162 male and 108 were female respondents aged more than 18 years was collected. Descriptive statistics was adopted to get the results of present research. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">In order of importance male showcased importance for saving water (84%), switch the light off when leaving a room (76.5%), use of energy efficient light bulbs (76.5%) and turn AC off in unoccupied rooms (75.3%) are the top four eco-friendly practices. For female switching the light off when leaving a room (90.7%), saving water (83.3%), turning AC off in unoccupied rooms (81.5%) and turning heat off in unoccupied rooms (79.6%) were the top four eco-friendly practices followed at their homes. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Saving water, switching the light off when leaving a room, using of energy efficient light bulbs and turning AC off in unoccupied rooms were the top four eco-friendly practices which are mostly practiced by males at their homes. For female switching the light off when leaving a room, saving water, Turning AC off in unoccupied rooms and Turning heat off in unoccupied rooms were the top four eco-friendly practices. </span></em></p>
ArticlesEco-friendly PracticesMales Eco-friendly BehaviorFemales Eco-friendly BehaviorHomeVaibhav Kumar VishwakarmaPrabhakar PandeySujeet Kapur
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2024-03-222024-03-22263410.48165/pjhas.2024.10.1.4IMPACT OF ORGANIZATIONAL CULTURE ON EMPLOYEE’S PERFORMANCE AND JOB SATISFACTION IN HOTEL INDUSTRY
https://acspublisher.com/journals/index.php/pjhas/article/view/13647
<p><strong>Background: </strong><em><span style="font-weight: 400;">Organisations in hotel industry rely on their workforce for optimum productivity. People contribute their own special set of values and behaviours to their organization. Establishment with positive organizational culture has become important, for maintaining a good position in market also it gives satisfaction of its employees so that organisation achieves its objectives efficiently. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">To explore the impact of organizational culture on employee’s performance and job satisfaction in hotel industry and to determine the relationship between them. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Descriptive research design was adopted. The research was conducted on employees (n=100) working in a 5- star hotel in Delhi, NCR. A questionnaire was developed consisting of 17 statements pertaining to organizational culture, job satisfaction and employee performance; Correlation was studied by Karl Pearson’s coefficient of correlation </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Organizational culture was seen to have positive impact on both, job satisfaction and employee performance (r=0.91 and 0.85) respectively. Job satisfaction and employee performance were also found to be positively correlated (0.87). </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Organizational culture is found to be an important element which highly influences job satisfaction and performance of employees working in hotel industry. </span></em></p>
ArticlesOrganizational CultureJob SatisfactionEmployee PerformanceHotel IndustryPalak MarwahaSakshi SharmaGitanjali Sharma
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2024-03-222024-03-22192510.48165/pjhas.2024.10.1.3ANALYSING DEMOGRAPHIC TRENDS AND VISITORS SATISFACTION AT THE NATIONAL MUSEUM, DELHI
https://acspublisher.com/journals/index.php/pjhas/article/view/13646
<p><strong>Background: </strong><em><span style="font-weight: 400;">As demographics shifts continue, the National Museum in Delhi consistently adapts to ensure visitor satisfaction through diverse and enriching experiences. The study at the National Museum in Delhi delves into visitor demographics, preferences, and satisfaction, aiming to answer three primary research questions regarding visitor expectation, personalization, and satisfaction while pursuing three key objectives through exp loring the interplay among these factors. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">To assess the alignment between visitor expectations and experiences, identifying contributing factors, to evaluate the extent of personalization at the museum and propose enhancement strategies, to investigate the impact of improved personalization on visitor satisfaction, aiming to achieve key study objectives. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">A quantitative approach was employed, utilizing surveys to gather data from a sample of 100 museum visitors in Delhi. Structured questionnaire focused on visitor demographics, motivations, satisfaction level, and feedback. Canonical Correlation Analysis (CCA) and regression analysis were used for data analysis. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Visitors’ profile, indicating a predominant age group of 35-44 years comprising 28%, while most visitors hold Bachelor degree at 37%. Additionally, the survey reveals that 40% of respondents visit National Museum occasionally, followed by 30 % who visit rarely. No statistically significant influence of visitor characteristics or behaviours on the museum’s ability to cater to a diverse audience is found. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The research provides valuable insights into visitor experiences and behaviours at the National Museum in Delhi. Despite limitations such as a small sample size and cross-sectional nature, the findings lay a foundation for understanding factors shaping visitor experiences. Practical implications are discussed for enhancing satisfaction and personalization efforts, with a call for further research to consider larger and more diverse samples and different variables. </span></em></p>
ArticlesVisitor expectationsVisitor SatisfactionVisitor ExperiencePersonalizationNational MuseumRosy GuptaArvind Kumar Dubey
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2024-03-222024-03-2281810.48165/pjhas.2024.10.1.2SUSTAINABILITY SYSTEM TO BENEFIT BOTH GUEST AND HOTELS
https://acspublisher.com/journals/index.php/pjhas/article/view/13645
<p><strong>Background: </strong><em><span style="font-weight: 400;">The research paper was to develop a universal sustainability rewards program in an upscale business hotel. With growing concern for depleting natural resources this program aims at rewarding guests for conserving natural resources. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The study was to identify the consumer behavior and perception towards sustainability and to curate a universal sustainable rewards program. This study proposes a conceptual framework that combines the principles of sustainability, customer loyalty, and corporate social responsibility to design a rewards program that promotes environmentally responsible behaviors among hotel guests. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Quantitative research design was used in which an energy survey of a two hotels was conducted through telephonic interview with the Incharge of the Hotel Engineering Department and a survey among five hundred general consumers was done to assess their attitudes and behaviors towards sustainability through a Google form. The data was analyzed by calculating frequency and percentage. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The findings indicated that sustainable practices have become increasingly important to guests (92%) and 98% feel that an encouraging program would be an effective way to promote sustainable behaviors. The study also identified the key features and benefits of a sustainability programs and around 90% of customers prioritize sustainability efforts and innovations when selecting their accommodations, reinforcing the on-going trend observed in consumer behaviour. Around 81.3% of respondents expressed their willingness to partake in a universal sustainability rewards program and provided recommendations for its successful implementation in hotels. The rewards program gives credit points for optimal conservation of resources. It is universal in nature, i.e. these points can be earned as well as utilized anywhere across the globe. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The proposed program has the potential to enhance the hotel’s reputation as a socially responsible business, attract environmentally conscious guests, and contribute to the sustainable development of the hospitality industry. </span></em></p>
ArticlesSustainabilityHospitallity IndustryHotelsGuestsEnvironmentNipurn NirmalKamal Kant PantAnshu Singh
Copyright (c) 2024 Nipurn Nirmal, Kamal Kant Pant, Anshu Singh
2024-03-222024-03-221710.48165/pjhas.2024.10.1.1Analytical Study On Preferred Type Of Accommodation
https://acspublisher.com/journals/index.php/pjhas/article/view/11892
<p><strong>Background: </strong><em><span style="font-weight: 400;">In recent years, the travel and tourism industry has experienced significant growth, with an increasing number of tourists exploring different destinations for leisure, business, and other purposes. This surge in travel has led to a parallel expansion in the accommodation sector, with a diverse array of options available to cater to the evolving needs and preferences of travelers. Consequently, it has become imperative for accommodation providers to understand the factors that influence consumers' choices. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To identify and find relationship between the preferred type of accommodation and gender. Another aim of the study was to identify and find relationship between the factors of choosing accommodation and gender. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Research design was descriptive. Study was conducted in Delhi- NCR. The tool used for survey was close ended questionnaire. A sample size of 100 was chosen randomly using convenience method. The majority of the respondents were in the age group of 18-30 years. The data has been analyzed on the basis of gender and the statistical analysis was done using MINITAB 14 and chi square test. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">54% of the guests who mostly come from the age group of 18-30 years and prefer traditional accommodation i.e., hotel as compared to other accommodation alternatives and for 45% of them price is the most important factor while location with 41% of the total response being the second while choosing their accommodation. The association between gender and vacation rental (homestay) was found to be significant and for rest of the accommodation type the association was not significant. Similarly, the association between gender and location as factor for choosing accommodation was significant. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">From the present study we may conclude that location and homestays are the preferred choice of both the genders. </span></em></p>
ArticlesAccommodation PreferencesAmenitiesCustomer PreferencesDecision MakingGuest ServicesShoumili KumarShweta Misra
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2023-11-292023-11-29768010.48165/pjhas.2023.9.2.10Efficient Strategies For Managing Food Waste In Institutional Catering: A Comprehensive Study
https://acspublisher.com/journals/index.php/pjhas/article/view/11891
<p><strong>Background: </strong><em><span style="font-weight: 400;">Food waste is a pressing global issue, and its management within institutional catering facilities is of paramount importance. Institutions such as College, hospitals, and corporate cafeterias generate substantial amounts of food waste, contributing to environmental concerns and economic inefficiencies. This abstract presents a comprehensive study aimed at identifying efficient strategies for handling food waste in institutional catering settings. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">The primary objectives of this study were to Investigate the multifaceted impact of food waste management strategies in institutional catering and propose practical recommendations to enhance food waste management in these settings. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">To achieve these objectives, a quantative -methods approach specifically descriptive research design was employed. Data was collected through online questionnaire through google form from few students who had explored few sets of institutional catering facilities. convenience sampling method was used for the data collection. Sample size was 194.Data were analysed using software spss 23 on the basis of Likert scale-based questionnaire. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The results of the one-sample tests indicate a significant difference (p < 0.001) in food waste generation between institutions implementing various food waste reduction strategies, with a mean difference of 2.98 (95% CI: 2.786 to 3.183). Additionally, there's a significant difference (p < 0.001) in the cost of food waste disposal between institutions employing waste reduction practices and those that do not, with a mean difference of 3.06 (95% CI: 2.868 to 3.256). The adoption of various approaches to cut down on food waste in institutional catering has shown a clear impact on the quantity of food waste generated. This discovery underscores the considerable potential of these strategies in decreasing the volume of food waste generated. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Institutional catering can significantly reduce food waste through strategic implementation of waste reduction practices, menu planning, staff training, technology utilization, and customer engagement, resulting in cost savings, environmental benefits, and enhanced compliance and satisfaction. </span></em></p>
ArticlesFood wasteInstitutional CateringEnvironmental ImpactHare Krishna ChaudharyTanushri Sharma
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2023-11-292023-11-29687510.48165/pjhas.2023.9.2.9Assessment Of Knowledge, Attitude, And Practices Of Consumers Vis-À-Vis Functional Foods
https://acspublisher.com/journals/index.php/pjhas/article/view/11890
<p><strong>Background: </strong><em><span style="font-weight: 400;">Functional foods can be defined as foods, which beneficially affect one or more target functions in the body, beyond adequate nutritional effect, in a way that is relevant to either an improved state of health and wellbeing and/or reduction in risk of disease. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To assess the Knowledge, Attitude, and Practices (KAP) of consumers for functional foods. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">A descriptive cross sectional design was adopted for the study which was conducted in New Delhi. Non probability sampling method was adopted for sample (n= 101) of adult consumers in age range of 20-59 were studied in two age categories, adults (20-39 years) and middle adults (40-59 years). Knowledge, Attitude and Practice questionnaire was developed with regard to awareness regarding functional food. Data was analyzed on the basis of age range of subjects by frequency, percentage, mean, standard deviation, z score and correlation. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The mean ± S.D. of knowledge scores for adult category was found to be 6.18 ± 2.49 and for middle age adults it was 5.53 ± 1.85. Attitude score of adults was 19.59 ± 2.56 and for middle adults it was 20.07 ± 1.91. The practice score was 3.79 ± 1.57 for adults and for middle adults it was 4.16 ± 1.13. A significant positive correlation was seen to exist between the knowledge and attitude, attitude and practice scores of both age categories, for knowledge and practice, positive correlation was found to exist for adults. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The results verified that awareness of functional foods is associated with greater knowledge about them, more favourable attitudes towards them, along with their increased consumption. </span></em></p>
ArticlesFunctional FoodsKnowledgeAttitudePracticeAwarenessConsumerHealth BenefitsAbhiroop RaySakshi Sharma
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2023-11-292023-11-29606710.48165/pjhas.2023.9.2.8Challenges Faced By Female Employees Working In Hotels And Role Of Hr
https://acspublisher.com/journals/index.php/pjhas/article/view/11889
<p><strong>Background: </strong><em><span style="font-weight: 400;">Women are vital members of society who contribute significantly to the well- being of their families and society at large. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The objective of this paper was to study the invisible barriers as a challenge in the career advancement for women in the hospitality industry and to seek the female worker’s views on work place grievances within the hotel industry. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Quantitative research design was used to understand the challenges faced by female employees working in the hotel. The items in the questionnaire included working women issues related key parameters like sexual and mental harassment, promotion issues, family care issues, discrimination based on gender, workplace discrimination and prejudices, work life balance issues etc. A questionnaire-based survey of female (60) hotel workers in Kolkata was done. The data was collected using the personal contact approach. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The majority age group that participated in the study was under 21 to 29 years. About 78.3 % respondent’s organization does not provide with childcare facility, though 73.3 % respondent’s organization do provide with adequate maternity leave. Around 60 % of the respondent’s promotion took longer than those of male colleagues in the similar rank, which focus light on gender inequality. About 75 % women experienced biasness in their place of work based on gender. Gender discrimination and biasness are still existential in the industry. The rate of work satisfaction, stood at 43.3 %. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The result explains that there are areas that are slowly changing for the betterment of women, there is still few barriers and challenges that makes it difficult for a female employee in a hotel industry. Women representation at the senior level is also proportionately very low compared to men. Conflict between work and family is a real juggling act for women which may at times lead her to make a choice between career and home. </span></em></p>
ArticlesWomenWellbeingBarrierChallengesWork PlaceSuvrima ChowdhuryAnshu Singh
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2023-11-292023-11-29545910.48165/pjhas.2023.9.2.7Association Between Locus Of Control And Work Satisfaction
https://acspublisher.com/journals/index.php/pjhas/article/view/11888
<p><strong>Background: </strong><em><span style="font-weight: 400;">Work satisfaction or job satisfaction is an important factor for any organization to ensure low employee turnover and promote their company via their employees as a good place to work. As per many researches, there is a direct relationship between Locus of Control (LOC) and Work Satisfaction Level. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">The objectives of this study were: (i) to identify the association between Locus of Control of hospitality professionals and years of experience; (ii) to identify the work satisfaction or job satisfaction levels of hospitality professionals; and (iii) to identify the association between Locus of Control and Work Satisfaction levels of hospitality professionals. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The present descriptive research was conducted on 103 hospitality professionals of Delhi-NCR region. The sampling technique was convenience sampling. To measure Locus of Control, two existing tools were used as a reference to develop a new similar tool and to measure the Job Satisfaction levels of hospitality professionals, eNPS i.e., Employee Net Promoter Score was used. Mean, SD, Percentage, z-test and Pearson’s Correlation Coefficient were applied for statistical analysis and the data was analysed based on ‘years of experience.’ </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The results of eNPS showed that 43.69 % of the respondents were Promoters, 40.78 % of the respondents were Passives and 15.53 % of the respondents were Detractors. Mean Job Satisfaction Levels of Hospitality Professionals came out be 7.94 ± 1.79 (out of 10) indicating that mean respondents are Passives. z-test was done at 1% level of significance to test the hypothesis for association between Locus of Control (LOC) and years of experience, for which, null hypothesis was rejected [calculated value of z = 4.228 at 1% level of significance which is greater than 2.58 (critical value of z)], hence, proving that there is a significant difference in the Locus of Control of hospitality professionals with over 5 years of experience and those with less than 5 years of experience. Pearson’s Product Moment Correlation Coefficient was calculated to recognize the association between Locus of Control (LOC) and Work/Job Satisfaction levels, for which the value of r = -0.069 indicating that there is no correlation between the two variables. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">It can be concluded from this study that personality type (Locus of Control) individually is not the deciding factor for job satisfaction levels of hospitality professionals but maybe the result of other factors. </span></em></p>
ArticlesLocus of ControlHotelsHospitalityExperienceWork SatisfactionShweta MisraRadhika Chandan
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2023-11-292023-11-29485310.48165/pjhas.2023.9.2.6Enhancing Tourists’ Satisfaction Through Blockchain Technology
https://acspublisher.com/journals/index.php/pjhas/article/view/11887
<p><strong>Background: </strong><em><span style="font-weight: 400;">Blockchain technology, a decentralized ledger system, offers a secure and transparent means to record transactions, holding promise for enhancing tourists' contentment within the travel industry. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The aim of the study was to assess how blockchain technology impacts tourists' trust, willingness to pay, and environmental considerations. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Employing a qualitative research approach combined with thematic analysis, the study was conducted. The research was conducted in the Kolkata region of West Bengal. Sample size was 18 participants who were tourists utilizing travel agency services for travel purposes. Data was collected by semi-structured interview. Thematic was utilized to analyze the interview data. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The research unveiled that respondent possessed a solid comprehension of blockchain technology and recognized its potential effects on the travel sector. Their preference leaned towards travel-related products and services utilizing blockchain, driven by the belief in heightened security, efficiency, and cost-effectiveness. Furthermore, respondents expressed a willingness to invest more in travel offerings incorporating blockchain technology, assuming it would deliver superior security, transparency, efficiency, sustainability, and innovation. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The study's outcomes affirm that blockchain technology holds the potential to significantly enhance tourists' satisfaction within the travel industry. Nonetheless, further investigation is required to explore the precise mechanisms by which blockchain can elevate tourists' experiences. </span></em></p>
ArticlesDistributed LedgerTechnologyEnvironmental ImpactThematic AnalysisEfficientBireswar PradhanMou RoyShilpi Bhatia
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2023-11-292023-11-29374710.48165/pjhas.2023.9.2.5Dhaba Versus Mutlti Cuisine Restaurants: Dinning Prefernces For Local Food While Travelling Across India
https://acspublisher.com/journals/index.php/pjhas/article/view/11886
<p><strong>Background: </strong><em><span style="font-weight: 400;">Dhabas and multicuisine restaurant play an important role in food business. Preferences of travelers keeps on changing as per their requirements. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">Dhabas and multicuisine restaurants play an important role in food business. Preferences of travellers keeps on changing as per their requirement. The present study was done to identify the factor responsible for food tourism and secondly to identify the factors responsible for choosing the particular food outlet. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The data for the descriptive research was gathered from people (310) from all over India. A structured questionnaire with closed ended questions was prepared for survey and distributed to respondents through digital platform by Google Forms and also through offline mode. Data collection was done in the month of March-June, 2023. </span></em><strong>Result: </strong><em><span style="font-weight: 400;">The results revealed many important points for food travellers. Most (52%) of the travellers loved to dine at Dhaba. People loved to explore new cuisine. People who travels were emotionally attached with the local food. Further factors responsible for choosing food outlet were unique selling techniques, convenient vehicle parking, variation in food and beverage and maintaining cuisine authenticity. Cronbach’s alpha value calculated was found to be 0.0641 which is good and acceptable for the research. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Thus study concludes to suggest that people loves to travel and want to enjoy different flavour of food. Extensive study can be done on any one of the two objectives achieved in the study. </span></em></p>
ArticlesFoodTourismDbabasMulti-Cuisine RestaurantsCuisineDeepti Yadav
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2023-11-292023-11-29273610.48165/pjhas.2023.9.2.4The Impact Of Economic Recession On Delhi's Hotel And Restaurant Industry: A Comprehensive Analysis
https://acspublisher.com/journals/index.php/pjhas/article/view/11885
<p><strong>Background: </strong><em><span style="font-weight: 400;">The hotel and restaurant industries wield a pivotal influence on the global economy, but they are exquisitely vulnerable to economic oscillations. Comprehending the economic reverberations on these sectors is paramount for formulating efficacious strategies to surmount obstacles and perpetuate growth. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">This paper scrutinizes the economic repercussions on the hotel and restaurant industries and probes the factors that sway their performance amidst economic recessions. It also investigates the organizational practices and stratagems implemented to grapple with recessions and ensure survival. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Cross sectional field survey was executed in Delhi, India, with data amassed from 10 five-star hotels and 30 quick-service restaurants employing a questionnaire. Respondents were in age bracket of 31-50 years in which 70% were male and 30% of the respondents were manager. Chi-square tests, mean calculations, standard deviation calculations, and t-tests were deployed for data analysis. </span></em><strong>Result: </strong><em><span style="font-weight: 400;">The results unveil momentous associations between factors such as recession causes, severity of impact, measures adopted to combat the recession, and strategies embraced subsequent to the recession. Additionally, the study examines expectations regarding recovery time and organizational practices for retaining employees during a recession. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The findings yield invaluable insights into the industry's response to economic recessions and proffer guidance for hotel and restaurant proprietors, managers, and staff to augment their competitiveness and navigate arduous economic circumstances. </span></em></p>
ArticlesDelhiEconomic ImpactGlobal RecessionHospitality IndustryHotelRestaurantNamira SaleemArti Ghai
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2023-11-292023-11-29182610.48165/pjhas.2023.9.2.3Causal Factors Of Consumer Loyalty To Online Food Delivery Services Of Delhi
https://acspublisher.com/journals/index.php/pjhas/article/view/11884
<p><strong>Background: </strong><em><span style="font-weight: 400;">The internet-based cuisine transportation industry observed noteworthy expansion, transforming the approach individuals requested and obtained their repasts. This metamorphosis was propelled by elements such as the ubiquitous utilization of portable gadgets and the escalating need for expediency in everyday existence. Internet-based food delivery services gained popularity in Delhi, offering a wide range of culinary options and timely delivery to meet the needs of customers. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">This investigation endeavored to scrutinize the elements that impacted patron allegiance to web-based cuisine transportation amenities in Delhi and assessed the correlation between client gratification and faithfulness. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">This study employed hybrid research methodology, gathering qualitative data through a structured questionnaire (n=50) in the NCR Delhi and secondary data from sources like trade publications, scholarly journals, and online repositories. Elements Analyzed: Ease of use, Food options quality, Consumer engagement, Delivery efficiency, Economical pricing, Client support. The quantitative data was analyzed using survey response metrics and descriptive statistics (mean, median, mode, standard deviation). The analysis involves descriptive examination of survey responses and correlation analysis for associations. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Ease of use: 4.5/5 (Average), Food quality: 85% above satisfactory, Consumer engagement: 70% high, Delivery efficiency: 90% prompt, Pricing: 60% reasonable, Client support: 80% helpful. The scrutiny furnished perceptions into the factors that influenced customer allegiance and the correlation amid ease, cost competitiveness, patron contentment, and allegiance. The outcomes were exhibited employing statistical metrics, association coefficients, and significance levels. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The exploration aided in comprehending the elements that impacted patron fidelity to web-based cuisine conveyance amenities in Delhi. It emphasized the significance of ease, patron contentment, consumer involvement, punctual dispatch, rivalrous cost, and efficient patron maintenance in cultivating allegiance. </span></em></p>
ArticlesOnline Food DeliveryConsumer LoyaltyCustomer SatisfactionCompetitive PricingCustomer ServiceTerrance AnchearyShashank RajauriaAnish Mondal
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2023-11-292023-11-29111710.48165/pjhas.2023.9.2.2A Study On Diners’ Opinion Towards Induction Of Service Robots In Gujarat Restaurants
https://acspublisher.com/journals/index.php/pjhas/article/view/11883
<p><strong>Background: </strong><em><span style="font-weight: 400;">The rapid development of technology has allowed the restaurant sector to integrate a wide range of technologies into service settings. Service robots can boost efficiency and food service revenues. This study examines consumer approval of diner service robots. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">(a) To analyse diners' views on restaurant robots, (b) To know the effect of demographic considerations on robot introduction in restaurants and (c) To examines diners views on prospects and difficulties that affect service robot attitudes. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">An exploratory research design with structured questionnaire was distributed to 362 participants among which 337 were suitable for the study. Purposive sampling was used to obtain diner’s perspective of inducting service robots in restaurants at major cities of Gujarat (Ahmedabad, Surat, Baroda, Gandhinagar & Rajkot). Data analysis was done on the basis of demographic profile and frequency of visit to the restaurants by using SPSS 25.0. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Based on admissible Eigen values, the study derived three criteria for diner acceptance of service robots that explained 72.28% of variance. Hypotheses showed age and gender influenced service robot induction. Education did not affect service robot acceptance. The study suggests that people's views on robots affect their views on restaurant robots. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The study shows that service robots could assist restaurants. It specifies service robots' study operations. Diner acceptance of service robots will give a theoretical framework for other service industries in technological acceptance and consumer behavior. </span></em></p>
ArticlesArtificial IntelligenceDinersInnovativenessRestaurantsService RobotsSujay Vikram SinghShashank RajauriaVishrut Verma
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2023-11-292023-11-2911010.48165/pjhas.2023.9.2.1A Study On Farmer's Willingness To Opt For Agritourism For Sustainable Development In Telangana
https://acspublisher.com/journals/index.php/pjhas/article/view/6528
<p><strong>Background: </strong><em><span style="font-weight: 400;">The Agritourism is a Special Interest Tourism (SIT) and created buzz among the agripreneurs in India. In the last few decades, the concept of agritourism is gaining popularity which is an alternative income in the agriculture. Agriculture is the major occupation for people in India than other developing countries, which is considered backbone of the country's employment. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">Sensing the importance, this study aims to identify farmers willingness to opt Agritourism, the awareness of farmers regards with agritourism, and to explore the various tourism attractions in and around. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Data were collected from 48 farmers of Mulugu district, at selected mandalas, Telangana. Using Purposive sampling by employing both qualitative and quantitative methods from which information was collected i.e., one to one, focused group interviews and questionnaire. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The study revealed major respondents are highly dependent on farming. Around 50% of the farmers having their own land. As per data 100% of the family were involved in the farming activities. Irrespective of the season 38% of the farmers do agriculture both rabi and kharif. Clearly 63% of the farmers are unaware of agritourism concept, still majority i.e., 80% of the farmers are looking for alternative income, breakthrough 46% of the farmers have given willingness to opt agritourism. On positive note 55% of the farmers would like to promote their village's art and craft. 44% of the farmers clearly mentioned that they are not happy with selling rate of harvested crop. Finally entire Mulugu district is blessed with all tourism attraction like historical, natural, religious, and cultural. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">It can be concluded by the research that there is need for awareness on agritourism and lack of knowledge on alternate income and alternate tourism. </span></em></p>
ArticlesAgritourismAlternative IncomeFarmers WillingnessAlternative TourismPranith VontelaIndrani Vennelakanti
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2023-04-032023-04-03586410.48165/pjhas.2023.9.1.7Guest Preferences And Future Challenges In The Post Covid-19 Scenario- An Exploratory Study Of Hotel Front Office Department
https://acspublisher.com/journals/index.php/pjhas/article/view/6527
<p><strong>Background:</strong><em><span style="font-weight: 400;">The hospitality industry is recovering, evolving, and adapting itself in the post COVID-19 era through innovative and sustainable practices backed by the use of technology in entire hotel operations. The hotel Front Office department is no exception in utilizing these evolved practices to understand and influence the customer behaviour while exploring all possible measures to enhance the overall guest stay experience in the post- COVIDtimes. The Front Office department plays a vital role in the passage of accurate and timely information required for flawless guest management in the hotels. Throughout the COVID-19 period, the Front Office practices have evolved through different stages depending upon the factors such as guest preferences, safety and security measures, hygienic conditions, sustainability and use of technology. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">The major objectives are to study the post COVID-19 Hotel guest preferences of non-star category hotels with respect to changing scenario in the Hospitality Industry, to analyse the gaps between hotel guest expectations and perceptions in service quality with special mention of the front office department and to highlight the future challenges faced by hotel industry and suggest possible measured to overcome these challenges</span></em><span style="font-weight: 400;">. </span><strong>Methodology</strong><span style="font-weight: 400;">: </span><em><span style="font-weight: 400;">Hybrid research approach has been adopted in this study. Grounded theory in qualitative research approach with interview and semi-structured questionnaires are the data collection tools. Survey method with structured questionnaire are quantitative data collection tools. Collected data were analysed through content and thematic tools for qualitative data and quantitative data were analysed through descriptive statistics (Mean, SD, percentage) and paired t-test as an inferential statistical tool has been applied in this study for conclusion purpose. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Result indicates negative as Expected value – perceived value = - (negative). </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">It is concluded that hotel-guests' are not satisfied as provided facilities are not as per guests' expectation. This study gives overview of guests' expectation. It helps hoteliers for modification of hotel's facilities for the guest. The limitation of the study is that the study is conducted in NCR only. Hotels of the same category in the other cities/town may be conducted for getting actual scenario of the phenomena of the hotels</span></em><em><span style="font-weight: 400;">. </span></em><em><span style="font-weight: 400;">In addition, the study proposes that hotels should adjust their room and service pricing to reflect the reduced demand during the COVID era. Furthermore, the hotel industry will face ongoing challenges, and hotels must be adaptable to remain competitive. By embracing new technologies, providing distinctive experiences, and implementing sustainable practices, hotels can overcome these challenges and flourish in the years ahead. </span></em></p>
ArticlesNCRHotelGuest SatisfactionAccommodation IndustryPost- COVIDAdaptive PracticesGuest Satisfaction Guest PreferencesSafety MeasuresSustainabilityTechnologyRahul BhartiSonia Sharma
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2023-04-032023-04-03475710.48165/pjhas.2023.9.1.6A Comparative Study Of Young- Aged Adults And Middle-Aged Adults Consumers Usage Of Digital Marketing Platforms In The Selection Of Food And Beverage Outlets
https://acspublisher.com/journals/index.php/pjhas/article/view/6526
<p><strong>Background: </strong><em><span style="font-weight: 400;">The promotion of brands via the internet and other digital communication channels is known as digital marketing, sometimes known as online marketing. Digital marketing is quite important for the restaurant industry as well. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The current study focuses on several online channels, like as websites, social media, email marketing, telephone marketing, etc., and how young- aged adults and middle-aged adults consumers, use these platforms to choose F&B establishments in Lucknow City. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">Central tendency technique was implemented to achieve the objectives where weighted mean score was calculated for all the parameters and based on the weighted mean score, ranking of various parameters has been given. </span></em><strong>Results:</strong><em><span style="font-weight: 400;">The findings of the first objective revealed that most influential digital marketing strategy which influence young adults consumers selection of F&B outlet are marketing through food delivery portals like Swiggy, Zomato etc.(Rank 1 with Weighted Mean Score of 4.13) followed by paid social media marketing (marketing on YouTube) (Rank 2 with Weighted Mean Score of 4.12) and marketing through social media platforms like Facebook, Twitter and Instagram (Rank 3 with Weighted Mean Score of 4.06)</span></em><strong><em>. </em></strong><em><span style="font-weight: 400;">The findings of the second objective revealed that most influential digital marketing strategy which influence middle-aged adults consumers selection of F&B outlet are marketing through websites (Rank 1 with Weighted Mean Score of 4.17) followed by online reviews about the outlets (Rank 2 with Weighted Mean Score of 4.13) and marketing through social media platforms like Facebook, Twitter and Instagram (Rank 3 with Weighted Mean Score of 4.05). </span></em><strong><em>Conclusion: </em></strong><span style="font-weight: 400;">Swiggy, Zomato etc. followed by paid social media marketing (marketing on YouTube) and marketing through social media platforms like Facebook, Twitter and Instagramwere preferred by young aged and</span><em><span style="font-weight: 400;">website and online review for middle aged consumers. </span></em></p>
ArticlesYoung AdultsMiddle- aged AdultsF&B OutletsLucknow CityVaibhav Kumar VishwakarmaPrabhakar PandeySujeet Kapur
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2023-04-032023-04-03384610.48165/pjhas.2023.9.1.5Motivations Of Farm Stay Hosts And Guests: A Phenomenological Study
https://acspublisher.com/journals/index.php/pjhas/article/view/6525
<p><strong>Background: </strong><em><span style="font-weight: 400;">Studies pertaining farm tourism chiefly highlights positivistic methodologies and quantitative approaches. However, there is need to explore, describe and better understand the intricacies of tourism impacting the farm, the families and rural surroundings. Interpretative research methods are comprehensive and ease off compound understanding of human dynamics involved in farm tourism. This phenomenological study explores the farm tourism experiences in Shimla from the perspective of both hosts and guests. </span></em><strong>Objective:</strong><em><span style="font-weight: 400;">The aim of the study was to understand different motivations people have to run a farm tourism business, and what motivates visitors to seek holidays at these destinations. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The personal narratives of hosts interviewed clarified assumptions about the motives for embracing farm tourism, the most significant being meeting new people. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Findings suggest that tourists were motivated with the desire to unwind in the serene rural landscape and to learn about rural lifestyle infused with culture and Horti practices. Incidentally, the stimulus for both the classes were found to be highly coherent with each other indicating bright future of farm stay tourism in the region. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Both guest and host motivations were found to be compatible indicating a prospective future for farm tourism. </span></em></p>
ArticlesFarm TourismPositivisticHorticultureInterpretativePhenomenologicalJyoti ThakurDr. Uma Pandey
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2023-04-032023-04-03283710.48165/pjhas.2023.9.1.4Determining The Best Conditioning Method For Mammothred Daisy(Chrysanthemum Morifolium)
https://acspublisher.com/journals/index.php/pjhas/article/view/6524
<p><strong>Background: </strong><em><span style="font-weight: 400;">Conditioning is a post-harvest step necessary in the maintenance of cut flowers. It not only helps to increase the shelf life of the cut flowers but also helps in increasing the time for which the flowers can be stored. The process of conditioning also helps in providing certain key nutrients to the cut flowers which are required for their sustainability. It also protects the flowers from getting contaminated by several disease-causing microbes. Most people usually do not pay enough attention to this process which often their beautiful and precious flowers to decay earlier than usual. Proper conditioning method can provide a solution to all these problems by providing optimum conditions for the flower and protects the cut flowers against early aging. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">The study was carried out with the objectives (1) to determine the best conditioning method for cut Mammoth Red Daisy flowers through scientific experiments and (2) to get views on the flowering behaviour under different conditions based on visual parameters. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">This study's methodology combined experimental and observational research methods. The experiment was performed in the on-premises housekeeping lab at IHM Pusa, under the supervision of the research guide and lab attendant. Through the use of a Google Form-created questionnaire, the observational study was conducted. This questionnaire was filled out by subject experts in the domain based on the visual parameters from the experiment conducted. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Alittle contradictory from the expected, SET'A' was voted the best in visual parameters however the best conditioning method for the Mammoth Red Daisy was provided by SET 'C' from the experiment conducted which contained a solution of bleach, citric acid and sucrose, prepared in distilled water. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">According to the findings of the experiment and the observations made, it was found that the solution made in distilled water with bleach, citric acid, and sucrose proved to be the most effective in conditioning the Mammoth Daisy. Thus, it can be inferred that applying the aforementioned solution can significantly delay the early aging of cut flowers, lengthen their life, and aid in achieving sustainability. </span></em></p>
ArticlesConditioningCut-flowersFloricultureVase-lifeAnshu Kumar LathDr. Shweta Misra
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2023-04-032023-04-03212710.48165/pjhas.2023.9.1.3Fresh Vs Frozen Food: A Study On Consumption Patterns Of Millennials
https://acspublisher.com/journals/index.php/pjhas/article/view/6523
<p><strong>Background</strong><span style="font-weight: 400;">:</span><em><span style="font-weight: 400;">Now days we get food in many forms such as fresh food, frozen foods, convenience food, packed foods etc. Frozen foods are made-up or partially made-up dishes which have been frozen to -20 degree C and which can be stored for at least 6 weeks and generally much longer in the freezer. Though fresh food is always the best option for human consumption, there must be a comparison made and reasons found for choosing frozen food over fresh in a fast-paced world. </span></em><strong>Objective</strong><span style="font-weight: 400;">: </span><em><span style="font-weight: 400;">To understand the reasons behind the consumption patterns of millennial towards frozen food and to study the consumption patterns of millennial for frozen food and fresh food. </span></em><strong>Methodology</strong><span style="font-weight: 400;">: </span><em><span style="font-weight: 400;">The present descriptive study was carried out in the context of millennials. The four dimensional study was carried to know the food consumption patterns such as purchasing patterns, nutritional perceptions, family acceptance and cooking preferences. The sample size of 95 millennials was collected through Google forms, analysis the data such as means; percentages and Cronbach's alpha were applied. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The results of the study revealed that </span></em><em><span style="font-weight: 400;">Consumption status of frozen foods since last one year </span></em><em><span style="font-weight: 400;">for millennials has increased by 34.7% and 62 respondents inclined for the frozen vegetables and processed vegetarian food over fresh food in same category. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">As millennials are 30-40 years old, married, and probably have children by now, this research has found that their consumption pattern has switch from fresh to frozen foods. However the motivating factors that motivates them to choose frozen food over fresh foods still includes the personal preference and convenience in cooking. </span></em></p>
ArticlesMillennial, LifestylesFood Consumption patternsFrozen FreshHealth FoodDilraj SinghHarmanpreet Bhatia
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2023-04-032023-04-03122010.48165/pjhas.2023.9.1.2Can Covid-19 Guide Stakeholders Towards Future Of Hospitality Education? A Study On Students’ Expectations From Training With Reference To Hotel Management Institutes In Mumbai
https://acspublisher.com/journals/index.php/pjhas/article/view/6522
<p><strong>Background: </strong><em><span style="font-weight: 400;">Barring few sectors like healthcare, the COVID-19 pandemic had severely affected most of the business. Tourism and hospitality were amongst few industries harshly hit by the pandemic. In hospitality worst affected segment of HR were 'freshers' from hotel management institutes. With literally no experience and limited skills they have very few takers in industry with minimum emoluments in offering. </span></em><strong>Objectives: </strong><em><span style="font-weight: 400;">The prime objective of this paper is to find out the change in the perceptions of students from hospitality education after COVID-19 pandemic. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">This is survey-based study. The responses were taken twice with same set of respondents, first when peak of second COVID wave was over and it looked that things will be normal in near future and second responses were taken when third COVID wave seemed to be inevitable in India. Total 135 students took part in both the surveys and their responses were recorded for further analysis. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Pandemic compelled students to think outside their usual choice of four major revenue producing department to commence their career. Marketing and sales, retail industry, HR and training were their preferred choice. Communication and technical skills, physical fitness, creativity and food safety were the attributes listed by them as essential for hospitality professionals. Further, respondents wanted subjects like personality development and communication skills, hotel specific accounting and marketing operations. HRM as practiced in hotel industry, food safety and hospital catering and investments and trading as core subjects in their syllabi. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">It is high time that hotel management institutes should shift their approach from four operational departments to other equally lucrative field like marketing and retail. </span></em></p>
ArticlesHospitality TrainingHotel Management CoursesCOVID-19 ImpactDr. Anupam DhoundiyalSunil Salunke
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2023-04-032023-04-0311110.48165/pjhas.2023.9.1.1Food Safety And Hygiene Standards In The Hospitality Industry
https://acspublisher.com/journals/index.php/pjhas/article/view/6259
<p><strong>Background: </strong><em><span style="font-weight: 400;">With rapid technological changes in the field of food safety, we are moving away from traditional means of cooking and preservation to highly advanced mechanisms and procedures like Sous Vide, High Temperature Short Timing, Irradiation Techniques etc. These changes also bring growth of hospitality industries such as international and national tourism, restaurants, fast-food outlets and catering businesses. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To gain knowledge about the preferences of the customers about food and its safety and secondly to examine the current status of Food and Hygiene standards in popular Quick Service Restaurants (QSRs). </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The whole research has been conducted by surveying the opinions of 50 customers regarding their food habits, preferences, awareness about food safety laws. Fast food from popular fast food QSRs were tested for contamination. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The research revealed that while 53% of the respondents checked the hygiene of the outlet they ate in, yet 67% were unaware of the food safety laws in the country. The food samples had negligible contamination except for sample A that had 15 CFU/10ml. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">The research concluded that the consumers need to be made aware and they also need to have some technical information related to the said subject. </span></em></p>
ArticlesFood SafetyHygieneHACCPFast FoodContaminationFSSAISarthak MahajanAnshu Singh
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2019-06-202019-06-207994Sindhi Cuisine: A Study Of Evolution And Eating Habits
https://acspublisher.com/journals/index.php/pjhas/article/view/6258
<p><strong>Background: </strong><em><span style="font-weight: 400;">Cuisine introduces a pleasant, explanatory, and incredible story of the interaction among history, culture and food. It includes all the elements of time: past, present, and future. Throughout history, food has played a critical and defining part in individual’s culture and overall development of diaspora. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To study common Sindhi food items consumed and to identify the food habits of Sindhi’s. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The data was collected from 100 Sindhi’s from Bhopal city. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">Various Sindhi Cuisine items were identified during the study which gave a new insight of common food items. Food habits of Sindhi community was also found to be very well distributed throughout the day covering all food groups. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Sindhi’s has a unique culture and food habits, the use of ingredients and cooking style adopted from their Pakistani culture which still prevails due to the cultural values. There is also other culture influence on their food. There is a need to preserve their authentic recipes and a has a big scope for study. </span></em></p>
ArticlesCuisineDiasporaEating habitsEvolutionCultureSandeep DuaMeenakshi Gandhi
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2019-06-202019-06-207178Changing Fast Food Trends Of People
https://acspublisher.com/journals/index.php/pjhas/article/view/6257
<p><strong>Background: </strong><em><span style="font-weight: 400;">The concept of ready-cooked food for sale is closely connected with urban development. Fast food is the term given to food that can be prepared and served very quickly. Fast food industry is one of the world’s fastest growing sectors in food industry. Fast food is the food item that can be prepared and served very quickly. Food served in fast food restaurants is offered from a limited menu; it is cooked in bulk in advance and kept hot ,as there is an order for the dish it is finished and packaged accordingly or available for ready to take away, or even can be served in the restaurant. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To determine the reasons for emergence of fast food, To find out the changes in eating trends of people in the age group of 20-30 years, To evaluate the health effects of fast food. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">A Questionnaire was made and filled up by people in the age group of 20-30 years randomly to check the likes, dislikes and some more questions were asked related to the fast food and health hazards. </span></em><strong>Results:</strong><em><span style="font-weight: 400;">More fascinated to western culture and increase in the offers made by the fast food outlets the frequency of the young people visiting the fast food outlets has increase over the years. The frequency of their visits also depends on the dispensable income available with them. Some of them are aware of the long term health hazards of the fast food. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">From the whole study, we can conclude that fast food has really evolved and it’s here to stay. Factors such as globalization and busy life schedules have largely contributed towards their growth. </span></em></p>
ArticlesFast foodRestaurantDispensable incomeGlobalizationWestern CultureArti GhaiVikash Kumar Jha
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2019-06-202019-06-205970Prevalance And Acceptability Of Modernization Of Indian Food In Hotels And Restaurants Of Delhi And Ncr
https://acspublisher.com/journals/index.php/pjhas/article/view/6256
<p><strong>Background: </strong><em><span style="font-weight: 400;">Delhi being the microcosm of innumerable cuisines spread over India, gives the face to the varying expressions of diverse states and cultures prevailing in it but culinary globalization has tremendously influenced Indian food by helping us explore the unexplored facets of ethnicity of our cuisines with an exotic twist comprising the array of magnificent food in the form of street food, staple diet as well as festival ethnic food. The mobility of people and ideas has seeded a steady yet dynamic change in the textures, presentation and flavors to the palette through the nourished approach of culinary modernization. </span></em><strong>Objective: </strong><em><span style="font-weight: 400;">To analyze prevalence of modernization of Indian ethnic food in hotels and restaurants of Delhi and NCR. </span></em><strong>Methodology: </strong><em><span style="font-weight: 400;">The survey was conducted with the sample size of 150 including the employees and the guests, Expert chefs, as well as food bloggers and food critics established in different Hotels and Restaurants situated in Delhi and NCR.Online Questionnaires were circulated in different hotels and restaurants, to the employees as well as to the guests. </span></em><strong>Results: </strong><em><span style="font-weight: 400;">The study was able to gauge and assess the widespread prevalence of modernized Indian food and the variegated responses of divergent clientele andthe level of acceptability and non-acceptability of the concept/s of modernization of Indian (ethnic food) amongst the guests and employees in the Hotels and Restaurants of Delhi and NCR. Majority of the respondents (61.5%) were aware of the concepts of modernization of Indian Food and gave prominent examples as well. majority of the respondents (73.1%) were aware about the fusion concepts of Indian food and could make the distinction between the two i.e. Modernization and fusion of Indian Cuisine with relevant examples. </span></em><strong>Conclusion: </strong><em><span style="font-weight: 400;">Modernization of Indian food is a new concept in Indian Hospitality Industry which is preserving the essence of traditional Indian food. </span></em></p>
ArticlesModernizationIndian foodethnicityHotelsDivya BoseAshna Suneja
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2019-06-202019-06-204758