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Dongre, Rina
- Study of Recyclable waste Generated in Pune Star Hotels with Reference to Guest Rooms
Abstract Views :158 |
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Authors
Rina Dongre
1,
Sarika Joshi
1
Affiliations
1 AISSMS College of Hotel Management & Catering Technology, Pune, Maharashtra, IN
1 AISSMS College of Hotel Management & Catering Technology, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 1, No 2 (2015), Pagination: 5-10Abstract
Hotels everywhere are growing with the growth in the number of tourist. These hotels generate large amount of solid and hazardous waste. To manage this waste effectively at the hotel level has become a major challenge for the guest. It is due to various reasons like management attitude to awareness amongst guest, or employee behaviour. At the same time if managed effective by overcoming these challenges, it also benefits the hotel in terms of monetary benefits to recognition in the society and even awards and certification. By recycling these wastes, a hotel can reduce operating costs, and maintain sustainability. This study is based on the waste management practises followed by some of the five star properties in Pune. It also discusses about the challenges faced by these hotels in doing so. It focuses on some of the benefits to the hotel in managing the waste generated in hotel rooms. To conduct this research, primary data was collected by approaching the hotels through a structured questionnaire and obtaining their views on the benefits and challenges of managing hotel room waste. The result of the data analysis reveals that all the hotels consciously follow recycling practices. However the methods and the amount of recycling vary from hotel to hotel.Keywords
Recyclable Waste, Recycling, Guest Rooms, Solid Waste Management.- A Study of Food Truck Business in Pune City
Abstract Views :242 |
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Authors
Affiliations
1 SavitriBai Phule Pune University, Maharashtra, IN
2 AISSMS College of HMCT, Pune, Maharashtra, IN
1 SavitriBai Phule Pune University, Maharashtra, IN
2 AISSMS College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 4, No 2 (2018), Pagination: 35-40Abstract
The food truck business is becoming popular among the youngsters and many entrepreneurs from varied background are venturing into it. Food trucks seems to be promising option for those who want to start a new food business but doesn’t have sufficient capital for the brick and mortar type of set ups. This study has attempted to find out standard operating procedures of the food trucks in Pune city. The various laws and regulations to be followed and the marketing strategies adopted to attract the customers is studied as well.Keywords
Food Truck, Standard Operating Procedures, Marketing Strategies.References
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- https://timesofindia.indiatimes.com/india/how-food-trucks-found-a-new-route-to-profit/articleshow/58567252.cms
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- Changing Food Trends and Eating Habits among Youngsters
Abstract Views :78 |
PDF Views:0
Authors
Affiliations
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 7, No 1 (2021), Pagination: 1-7Abstract
A study was conducted to understand the Changing Food Trends and Food Preferences among Youngsters in Pune city of India. The objective of this paper was to identify the key food trends and understand the way they are changing the food habits. The research was conducted using a questionnaire which was administered online. It was observed that the youngsters are getting more inclined towards eating fast food because of its taste, quick service, change from daily routine, emotional eating and follow food trends. However, the observations of the study indicate that consumption of home cooked food was preferred by youngsters during the COVID-19 pandemic.Keywords
Food Trends, Food Habits, Eating Behavior, Obesity, Fast Food ConsumptionReferences
- Anand, R. (2011). A study of determinants impacting consumer’s food choice with reference to the fast food consumption in India. Society and Business Review.
- Barr, S., & Gilg, A. (2020). Review on lifestyle trends of changing food habits of consumers. Software Engineering, 12(6-8), 108-113.
- Dittrich, C. (2009). The changing food scenario and the middle classes in the emerging megacity of Hyderabad, India. In The New Middle Classes (pp. 269-280). Dordrecht: Springer.
- Golait, R., & Pradhan, N. (2006). Changing food consumption pattern in rural India: Implication on food and nutrition security. Indian Journal of Agricultural Economics, 61(3).
- Joshi, A. B. (2012). New generation youth lifestyle and food consumption pattern. SSRN Electronic Journal.
- doi:10.2139/ssrn.2157400 Kumari, R., & Kumari, M. (2020a). Quality aspects of fast foods and their consumption pattern among teenagers of rural-urban region of Sabour block in Bhagalpur district of India. The Pharma Innovation Journal, 9(4), 96-102.
- Madhvapaty, M. H., & Dasgupta, M. A. (2000). Study of lifestyle trends on changing food habits of Indian consumers. Reports from the Organization for Economic Co-operation and Development (OECD) have revealed, 2014.
- Mahadevan, M., Blair, D., & Raines, E. R. (2014). Changing food habits in a South Indian Hindu Brahmin community: A case of transitioning gender roles and family dynamics. Ecology of Food and Nutrition, 53(6), 596-617.
- Narayan, B., & Prabhu, M. (2015). Examining fastfood consumption behavior of students in Manipal University, India. African Journal of Hospitality, Tourism and Leisure, 4(2), 1-9.
- Pingali, P. (2007). Westernization of Asian diets and the transformation of food systems: Implications for research and policy. Food Policy, 32(3), 281-298.
- Printezis, I., & Grebitus, C. (2020). College-age millennials’ preferences for food supplied by urban agriculture. Frontiers in Sustainable Food Systems, 4, 48.
- Saulo, A. A. (2016). Millennials and food. Food Safety and Technology, 63(1), 1-3.
- Susmitha, B. (2019). Changing food habits and malnourishment in India. Redefining Professional Social Work Education and Practice in the Present Scenario: A Multi-disciplinary Perspective, 9(2).
- Tripathi, A., & Srivastava, S. (2011). Interstate migration and changing food preferences in India. Ecology of Food and Nutrition, 50(5), 410-428.
- https://www.posist.com/restaurant-times/resources/millennials-changing-food-habits-and-impact-onrestaurant-business.html
- https://www.hindustantimes.com/india-news/how-indiaeats-at-home/story-xJslSzmGiFR0DqRpfUY3QJ.html
- To Study the Profitability, Challenges, and Operational Limitations of Small-Scale and Low Budget Franchise Module in Business Management to Understand Innovative Techniques to Implement
Abstract Views :91 |
PDF Views:0
Authors
Affiliations
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 7, No 1 (2021), Pagination: 16-24Abstract
The purpose of this study is to find out the challenges and operational hurdles faced by franchise owners and profitability of any small-scale franchise Module. The goal of this research work is to identify the issues a prospective franchisee must be aware of to successfully manage the operations and be ready to implement innovative strategies for better profitability. The information for this research is gathered from literature, the Internet and by collecting the responses through specially crafted questionnaire, small-scale franchise owners from Pune of Kekiz, MacDonald, Sujata Mastani, Amruttulya Chaha and many more local brands. The empirical data for this study is collected from the representatives by doing a survey in questionnaire form. The outcome of this study indicates mainly the same issues that were expected to be found. These involve propositions concerning allocation of tasks to encounter the prospective challenges and converting the weaknesses into strengths of the outlets, free-riding problems, uniformity of products, transfer of knowledge and local advertising practices. This research concludes that anticipating the challenges and applying innovative promotional strategies to overcome the issues help in improving the profitability of any small-scale franchise outlet.Keywords
Franchisor, Franchisee, Development, Fast-Food Industry, Problem, Economies of ScaleReferences
- Nabatov, A. (2014). Challenges and opportunities of multi-unit franchising in fast-food industry (Thesis). Saimaa University of Applied Sciences.
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- A Study of Awareness of Dietary Food Apps and its Popularity in Pune City
Abstract Views :109 |
PDF Views:0
Authors
Affiliations
1 Assistant Professor, AISSMS CHMCT, Pune, Maharashtra, IN
2 Associate Professor, AISSMS CHMCT, Pune, Maharashtra, IN
3 Student, AISSMS CHMCT, Pune, Maharashtra, IN
1 Assistant Professor, AISSMS CHMCT, Pune, Maharashtra, IN
2 Associate Professor, AISSMS CHMCT, Pune, Maharashtra, IN
3 Student, AISSMS CHMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 7, No 1 (2021), Pagination: 33-37Abstract
People are becoming aware about the right diet and physical exercise in their daily routine. It was found out that there are more than 100,000 apps available related to fitness/nutrition/diet on various smartphone platforms and majority of these apps are free. The increased use of smart phones, thus had given access to easily available information regarding the diet and exercise. These apps are able to give easy, and free access to information and is a tool for influencing and intervening in the dietary choices of consumers. Though right now, the apps are used mostly by young adults, it can be used by people of all age. Further, it may pave a way for new enterprise where the chefs can have a tie up with the app companies to provide food as per the diet plan.Keywords
Dietary Apps, Awareness about Dietary Apps, Smart Phones, Personalised Diet PlanReferences
- Schumer, H., Amadi, C., & Joshi, A. (2018). Evaluating the dietary and nutritional apps in the google play store. Healthc Inform Res., 24(1), 38-45.
- Franco, R. Z., Fallaize, R., Lovegrove, J. A., & Hwang, F. (2016). Popular nutrition-related mobile apps: A feature assessment. JMIR Mhealth Uhealth, 4(3), e85.
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- Ferrara, G., Kim, J., Lin, S., Hua, J., & Seto, E. (2019). A focused review of smartphone diet-tracking apps: Usability, functionality, coherence with behavior change theory, and comparative validity of nutrient intake and energy estimates. JMIR Mhealth Uhealth, 7(5).
- Evans, S., & Clarke, P. (2019). Resolving design issues in developing a nutrition app: A case study using formative research. Evaluation and Program Planning, 72, 97-105.
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- Schoeppe, S., Alley, S., Van Lippevelde, W., Bray, N. A., Williams, S. L., Duncan, M. J., & Vandelanotte, C. (2016). Efficacy of interventions that use apps to improve diet, physical activity and sedentary behaviour: A systematic review. International Journal of Behavioral Nutrition and Physical Activity, 13.
- Maringer, M., Veer, P. V., Klepacz, N., Verain, M. C. D., Normann, A., Ekma, S.,…Geelen, A. (2018). Userdocumented food consumption data from publicly available apps: An analysis of opportunities and challenges for nutrition research.
- Tonkin, E., Brimblecombe, J., & Wycherley, T. P. (2017). Characteristics of smartphone applications for nutrition improvement in community settings: A scoping review. Advances in Nutrition, 8(2), 308-322.
- Fallaize, R., Franco, R. Z., Hwang, F., & Lovegrove, J. A. (2019). Evaluation of the eNutri automated personalised nutrition advice by users and nutrition professionals in the UK. PLoS ONE, 14(4), e0214931. doi:https://doi.org/10.1371/journal.pone.0214931
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