Indian Journal of Public Health Research & Development

R. Sakthivel ¹, A. Arun ¹, Mark Keith Faraday ¹

Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advanced Studies (VISTAS), Pallavaram, Chennai, IN

Abstract

Orientation: There has been a growing unease in depletion of ground water in Chennai due to the increase industrial population, creating difficulties in day to day operation of hotels.

Research purpose: To list out the problems with regard to water scarcity faced hotels in and around the areas of Chennai. Exhibit the practices and procedures followed by the hotels in overcome these problems.

Motivation for the study: Currently the city is facing a major water scarcity problem which is due to climatic changes, over consumption of ground water supply, lack of water saving activities etc. Hotel industries being a prime user of groundwater exerts a principal role in depleting the groundwater hereby has the responsibility in rescheduling the water conserve practices.

Research design, approach and method: A qualitative and quantitative study has been done in twenty three hotels located in and around Chennai with a well designed questionnaire as the research tool.

Findings: Presently no well planed practices or policies exist in water management at hotel industries. Still many hotels have not implemented water conservation initiatives to save groundwater. Awareness has to be created among the managements, employees and guest to minimise the water crisis. 

Keywords

Conservation, Elixir, Hotel Industry, Water.

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B. Sai Sukumar ¹, A. Arun ¹, Mark Keith Faraday ¹

Affiliations
1 School of Hotel and Catering Management, Vels Institute of Science Technology and Advanced Studies (VISTAS), Pallavaram, Chennai, IN

Abstract

Perception of Entrepreneurial prospect from hotel management curriculum, made a vibrant raise in selection of these course as career among the students. The study covers the final year degree and diploma students undergoing hotel management course as the participants. A well administered questionnaire was set and distributed among 193 students from final year in a random. Data collected were analysed using the statistical tool SPSS (21.0). The result concludes that the students undergoing hotel management course are enthusiastic and passionate to turn out to be an entrepreneur. New aspects and training modules are been expected from the students with regard to entrepreneurship in their curriculum.

Keywords

Entrepreneur, Hotel Management, Perception, Student.

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H. M. Moyeenudin ¹, Mark Keith Faraday ¹, Mark Keith Faraday ¹, John Williams ¹, John Williams ¹, Manivel K. ¹, Manivel K. ¹

Affiliations
1 Asst. Professor, School of Hotel and Catering Management, Vels Institute of Science, Technology & Advanced, (VISTAS), Chennai, IN

Abstract

Context: The recent lifestyles of youngstershas changed in such a way that, it led to an impact on their dietary patterns. Nowadays youngsters prefer to go for the food which is available in fast food outlets, although these foods are high in caloric content, sugar, salt and fat some of which will also laden with preservatives, there is a great demand for this foods and the expansion of multinational fast foods are the evidence for its growth. The health implication starts with overweight and hypertension which will reduce the life span. Foods prepared at fast food outlets will be at extreme heat to complete the cooking process. Fast foods have become a prominent feature of the diet among youngsters and the main reason is fast food outlets deliver food quickly which is convenient to lifestyle in metro cities and also in developing countries. A balanced and nutritional diet is required to have a healthy life and it is a responsibility of fast food outlets to full fill the dietary requirements of consumers. The objective of the paper is to highlight the health implications on consuming food and beverages with high calorific value, inadequate cooking, food laden with colorings and additives.

Keywords

Fast Foods, Food Contamination, Inadequate Cooking, Food Additives, Health Implications.

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