Author Details

Growth of the developing countries is positively associated with the human capital of the Nation. The educational institutions play an important role to build capable and educated societies. In this current modernization where technology is a challenge for technology itself, education needs to undergo a process of change of satisfying the faculty and students needs with the help of Technology. It is important to satisfy the needs of employee to enhance organizational performance. HRM practices is the approach, by which Institutions can enhance the job satisfaction among the employees. Present study is an attempt to understand HRM practices undertaken by the educational institutions and how these practices can improve the individual job satisfaction of the faculty members. This paper examines the impact on employee’s satisfaction from the job, particularly on teachers. A sample of 25 teacher employees from the 3 private ons from Pune, India was used for this analysis. Job stress was measured by workload (no. of hours of lecturing, practices, tutorials and other activities such as class size, various exam evaluations etc.) and workplace environment (such as freedom, timings, career development opportunities etc). Prior studies in different firms indicate that the more stressed workload coupled with stressed workplace environment would severe negatively affect the employee’s job satisfaction. This exploratory research focuses on private institutions and employed faculty members and results that overall employee’s job satisfaction is directly linked with good HRM practices undertaken in educational institution. Teachers are recognized as key to educational quality and success in any society‘s education system. The orientation, nature, type and effect of HRM activities and practices are discussed with their relationship to the job satisfaction of the educational institution employees Understanding the importance of human resource policies and practices in the process of teaching, training, professionally educating students supporting and providing the proper working environment for sufficient numbers of teachers that meet the needs and expectations of quality education for all.

Keywords

HRM and Job Satisfaction, HRM Concept, Practices, Staff, Education, Employee.

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References

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Changing Food Trends and Eating Habits among Youngsters

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Authors

Rasika Gumaste ¹, Rina Dongre ², Kiran Shende ¹, Gauri Shah ¹

Affiliations
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: 1-7

Abstract

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 Consumption

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References

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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 :94 | PDF Views:0

Authors

Gauri Shah ¹, Rasika Gumaste ¹, Kiran Shende ¹, Rina Dongre ²

Affiliations
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: 16-24

Abstract

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 Scale

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References

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Jaggery a Unique Sweetening Agent Used in Hotel Industry in the Region of Kolhapur

Abstract Views :78 | PDF Views:0

Authors

Gauri Shah ¹, Honey Tyagi ²

Affiliations
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: 25-32

Abstract

Jaggery is the traditional sweetener in the organic form of sugarcane extract, the references are found from the Vedic era where it is documented to be used as a medicinal and sweetening agent in Indian Kitchens. Similarly, Jaggery extends its importance in South American cuisines and other Asian cuisines as sugarcane production is comparatively good in these regions. Western Maharashtra is known for sugarcane production. Kolhapur being the hub of sugarcane processing and the sugar manufacturers centre for Maharashtra. The Jaggery production and jaggery research centre in Kolhapur takes many efforts to promote its awareness and importance. This study focuses the culinary uses of jaggery and its preference by Chefs fraternity of Kolhapur. The study emphasized out the health benefits of Jaggery, which can be protected even after cooking. Further, study includes the comparison between the sugar and Jaggery preference by chefs for colour, consistency and health benefits.

Keywords

Jaggery, Sweetening-Agent, Sugarcane-Extract

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References

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A Study of Awareness of Dietary Food Apps and its Popularity in Pune City

Abstract Views :116 | PDF Views:0

Authors

Rina Dongre ¹, Rasika Gumaste ², Gauri Shah ², Shubham Bapat ³

Affiliations
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: 33-37

Abstract

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 Plan

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References

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Awareness of Carbon Emission and its Hazardous Effect Due to Food Waste and Food Supply Chain amongst Residents of Pune

Abstract Views :92 | PDF Views:0

Authors

Gauri Shah ¹, Sasha Gode ², Shantanu Shivarkar ², Prachi Wani ³

Affiliations
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Student, AISSMS College of HMCT, Pune, Maharashtra, IN
3 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN

Source

Atithya: A Journal of Hospitality, Vol 7, No 2 (2021), Pagination: 8-14

Abstract

Climate change and its impact on human life or on nature is a big concern today. The World Economic forum has ranked global change and its risk as one of the top issues for governments, business, and people to act upon. The impact of this climate change is seen on the hotel industry, by way of the change in environment, supply of the raw material, increase in rates. According to Sustainability Hospitality Alliance, the hotel sector contributes 1% global carbon emission, hence like any other industry, the hospitality industry is shifting their focus on being environment friendly while preparing and serving food and beverages in the market. The increased attention towards environment has made sure that consumers are talking climate change to understand all the responsible factors affecting carbon emission. The study aims to understand the perception of household customers towards the carbon footprint.

Keywords

Carbon Footprints, Emissions, Environment, Food Waste, Economic

Full Text

References

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Oakes, K. (2020, February). How cutting your food waste can help the climate. BBC. Retrieved from https://www.bbc.com/future/article/20200224how-cutting-your-food-waste-can-help-theclimate

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Eriksson, M., Strid, I., & Hanss, P. A. (2015). Carbon footprint of food waste management options in the waste hierarchy - A Swedish case study. Journal of Cleaner Production, 93. doi:10.1016/j.jclepro.2015.01.026

Cattaneo, A., Federighi, G., & Vaz, S. (2021). The environmental impact of reducing food loss and waste: A critical assessment. Food Policy, 98.

Kummu, M., Fader, M., Gerten, D., Guillaume, J. H. A., Jalava, M., Jägermeyr, J., Pfister, S., Porkka, M., Siebert, S., & Varis, O. (2017). Bringing it all together: Linking measures to secure nations’ food supply. Curr. Opin. Environ. Sustain., 29, 98-117.doi:10.1016/j.cosust.2018.01.006

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Tonini, D., Albizzatib, P. F., & Astrup, A. F. (2018). Environmental impacts of food waste: Learnings and challenges from a case study on UK. Journal of Waste Management, 76, 744-766.

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