A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Dareker, Shailendra
- Surviving Demonetization - A Fight of the Restaurant Industry
Authors
1 Savitribai Phule Pune University, Pune, Maharashtra, IN
2 AISSMS’s College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 3, No 1 (2017), Pagination: 8-13Abstract
"DEMONETIZATION" proved to be a great milestone in the economic journey of India. Demonetization has shaken up the economy and forced the stake holders to come out of their comfort zones. The aftereffects of the same would last for a long time especially for the industries that depended highly on cash transactions. Moreover, the shift to digital economy either forcibly or voluntarily would create a disruption and such industries would have to get adapted to the changing conditions.
This study aims at analyzing the measures adopted by the restaurant industry to fight back demonetization.
The findings of this research suggests that "Banks not tendering sufficient cash on a daily basis" and "Reduced cash sale" was the major challenge faced by restaurant owners and "Making alternative digital payment options available to the guests" and "Encouraging restaurant owners to move towards digital economy" are the most effective measures to fight challenges of demonetization.
Keywords
Demonetization, Restaurants, Digital Payment.
References
- Deshpande, S. (November 2017). What Modi’s Demonetization Means for the Indian Economy. Retrieved from www.themarketmogul.com
- Nagrajan, K. (December 2016). Retieved from http//dx.doi.org.
- Patrick, P. (Nov. 10, 2016). Black money, corruption and demonetization. Centre for Public Policy Research (CPPR).
- Tripathi, A. K. (2016). Demonetization-challenges for rural India. International Journal of Higher Education Research & Development. ISSN-2456-2629.
- Mohd, S. (2016). Demonetization of currency notes: Significance and challenges. International Journal of Innovative Research and Advanced Studies, 3(12), ISSN-2394- 4404.
- Singh, P., & Singh, V. (2016). Impact of demonetization on Indian economy. Journal International Conference on Recent Innovations in Science, Technology, Management and Environment (December 2016). ISBN-978- 86171-13-5.
- Sherline, T. I. (2016). International Education and Research Journal, 2(12). E-ISSN NO-2454- 9916.
- Jain, L. (2016). Black money: A darker side of economy. Indian Journal of Applied Research, 6(3). ISSN - 2249-555X.
- Mehta, M., Patel, K., & Mehta, K. (2016). Demonetization: Shifting gears from physical cash to digital cash. Voice of Research, 5(3). ISSN 2277-773.
- Mitali, C., & Jayanta, P. (2016). Synthesis of black money and voluntary disclosure of income schemes (VDIS) in India-New plans and perspectives. International Journal of Research in Economics and Social Sciences, 6(2). ISSN-2249-7382.
- Molecular Gastronomy:An Indian Perspective
Authors
1 AISSMS’s College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 3, No 2 (2017), Pagination: 1-6Abstract
“Molecular Gastronomy” is a perfect blend of techniques and infusion of Science with food to make it more interesting. Fortunately, elements like media, knowledge and travel has helped the application a lot to gain popularity and acceptance worldwide. There have various research on Molecular gastronomy and its application in different cuisines, Indian cuisine is no exception to this.This study is an exploratory study as, this particular research specify the awareness of molecular gastronomy in Indian consumer.
The findings of his research suggests that the Indian customers ready to accept the concept. The study also suggests that the application and implementation of the concept in India is possible. This study also investigates the sustainability of the idea of involving Indian food with molecular gastronomy.
Keywords
Molecular Gastronomy, Indian Cuisine.References
- Blanck, J. F. (2008). Overview of a controversial food science discipline. Journal of Agriculture and Food Information, 8(3), 77-85.
- Cousins, J., O’Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Cuisine innovation or modern day alchemy. International Journal of Contemporary Hospitality Management, 22(3), 399415. ISSN: 0959-6119
- Carter, M., & Harmon. (2011). Molecular Gastronomy: Food of the Future? World press website.
- Cousins, J., O’Gorman, K., & Stierand, M. (2010). Phenomenon of molecular gastronomy. International Journal of Contemporary Hospitality Management, 22(3), 399-415. ISSN: 0959-6119.
- Domene, M. (2014). EL BULLI - Contemporary intersections between food, science, art and late capitalism, 1(1), 100-126. Hipatia press. ISSN 2014-8892.
- Linden, E. v. d., McClements, D. J., & Ubbink, J. (2008). Molecular gastronomy: A food fad or an interface for science-based cooking? Food Biophysics Magazine, 3(2), 246-254.
- This, H. (2005). (2005). Modelling dishes and exploring culinary precisions. British Journal of Nutrition, 93, Suppl. 1, S139-S146.
- Thomas,T., & Pant, S. (2015). Advances in Economics and Business Management, 2, 556-559. ISSN: 2394-1553.
- Vega, C., & Ubbink, J. (2008). Molecular gastronomy: A food fad or science supporting innovative cuisine? Trends in Food Science & Technology, 19(7), 372-382.
- Wang, H., & Wang, J. (2016). An analysis on the influence of the molecular gastronomy on the chinese cooking development. Journal of Culinary Science and Technology 14(6), 191-197.
- Molecular Gastronomy for Indian Cuisine
Authors
1 AISSMS’s College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 5, No 1 (2019), Pagination: 35-40Abstract
Molecular Gastronomy is a perfect blend of techniques and infusion of Science with food to make it more interesting. In the modern era of culinary spectacles, this technique has gained popularity not only because of the wow factor but also for giving a new dimension to the art of presenting food. Although, this science was confined to the western world, it has gained ground in Asian cuisines. Predominantly, in the Indian cuisine.
This study aims at studying the various facets of Molecular Gastronomy when implemented in Indian cuisine.
The findings of his research suggests areas like “Food garnish” and “plate presentation” will be maximum effective. The maximum effects of molecular gastronomy is on visual impact and appeal of the food served. The techniques of foams and sous vied (slow cooking) would be the most preferred, followed by use of pearls / spheres. The major challenge faced would be of availability of chefs with molecular skills.
Keywords
Molecular Gastronomy, Indian Cuisine.References
- Cousins, J., O’Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Cuisine innovation or modern day alchemy. International Journal of Contemporary Hospitality Management, 22(3), 399-415. ISSN: 0959-6119
- Carter, M., & Harmon. (2011). Molecular Gastronomy: Food of the Future? World press website.
- Vega, C., & Ubbink, J. (2008). Molecular gastronomy: A food fad or science supporting innovative cuisine? Trends in Food Science & Technology, 19(7), 372–382.
- der, E. V., McClements, D. J., & Ubbink, J. (2008). Molecular gastronomy: A food fad or an interface for science-based cooking? Food Biophysics, 3(2), 246-254.
- This, H. (2005). Modelling dishes and exploring culinary ‘precisions’: The two issues of molecular gastronomy. British Journal of Nutrition, 93, Suppl. 1, S139–S146.
- Cousins, J., O’Gorman, K., & Stierand, M. (2010). Molecular gastronomy: Basis for a new culinary movement or modern day alchemy? International Journal of Contemporary Hospitality Management, 22(3), 399-415. ISSN 0959-6119.
- DomeneDanés, M. (2013). El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism. BRAC Barcelona Research Art Creation, 1(1), 100126. doi: 10.4471/brac.2013.
- Wang, H., & Wang, J. (2016). An analysis on the influence of the molecular gastronomy on the Chinese cooking development. Journal of Culinary Science and Technology, 14(3), 191-197
- Blanck, J. F. (2008). Overview of a controversial food science discipline. Journal of Agriculture and Food Information, 8(3), 77-85.
- Thomas, T., & Pant, S. (2015). Advances in economics and business management, 2(6).