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
Peshave, Milind
- An Analysis of the Challenges Faced by Hospitality Educators While Pursuing Ph.D.
Authors
1 BVDU-IMED, Pune, Maharashtra, IN
2 AISSMS, CHMCT, Pune, Maharashtra, IN
3 N. L. Dalmia Institute of Management Studies & Research, Mumbai, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 2, No 1 (2016), Pagination: 27-33Abstract
With research gaining a lot of importance in today's world, the educators cannot be ignorant of this field and has to develop knowledge and skills to participate in active research. In view of the changing role of educators, it has become the need of the hour for the faculty to pursue Ph.D. However, for non-conventional professional courses like "Hotel Management" the shift is a little challenging since majority of the Hotel Management programmes offered across the country are Under Graduate level. The study aimed at analyzing the various challenges faced by hospitality educators in pursuing Ph.D. in the relevant field. The findings suggest that time constraint, job commitments, inadequate information&knowledge about research and lack of research culture are the major challenge faced by educators in pursuing their Ph.D. Moreover, collecting the required primary data from the industry is a challenging task due to the characteristic operational centric approach of the industry professionals. Effective time management is the key to overcome these challenges and the faculty can gain knowledge and confidence in research process by practicing research actively and networking with other research groups who are involved in research on topics that interests them.Keywords
Hospitality Educators, Ph.D. Challenges, Hotels, Hotel Industry, Women Employees.
- 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.
- Need for a Specialized Module for Bakery and Confectionery in Hospitality Education
Authors
1 (MHMCT), Savitribai Phule Pune University, Maharashtra, IN
2 AISSMS’s College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 3, No 1 (2017), Pagination: 21-28Abstract
The purpose of this research is to understand the gap between the student expectation and their career aspirations from the Industry. And the differences that the industry has while recruiting these students for jobs. The research further discusses on how the faculty teaching on the Culinary Arts program needs to balance these differences and fulfill expectations from the students and the industry. The research also suggests the probable change in the curriculum to make the student aspiration and expectation much clearer and the industry to look for students who shall fulfill exact requirement with skill and aspiration to lead. The research puts focus on the need for an elective module at the intermediate and honors level so that the student can decide and specialize in the selected area of department in culinary such as Pastry.
Research Methodology: The researcher has used questionnaires for getting the data related to the Pastry course taught across from three institutes which follow different curriculum. The data was gathered from the faculty and industry professionals using means of internet and also paper questionnaires. The students were given a separate questionnaire and the data was collected using internet and physical questionnaires.
Keywords
Student Expectations, Industry Needs, Elective Module.References
- Sengupta, D., Huang, Y., Davidson, C. I., Edgar, T. F., Eden, M. R., & El-Halwagi, M. M. (2017). Using module-based learning methods to introduce sustainable manufacturing in engineering curriculum. International Journal of Sustainability in Higher Education, 18(3), 307-328. doi: 10.1108/IJSHE-05-2015-0100
- Lin, S. Y., & Chang, Y. I. (2010). To reestablish vocation education in higher education. Technological and vocational education Newsletter, 37, 2-7.
- Ko, W. H., & Chung, F. M. (2015). Learning satisfaction for culinary students: The effect of teaching quality and professional experience. International Journal of vocational and Technical Education, 7(1), 1-13.
- Green, A., Randall, R., & Francis, R. (2004). Industry into teaching: An alternative model. Asia Pacific Journal of Teacher Education, 32(1), 23-33.
- Epsztejn, R., Souza, C. G., Requazzi, R., Batista, A., Santos, M. L. A., Jesus, F. D., & Pereira, A. B. (2001). An integrated theoretical practical experience in the production engineering course: partnership university-enterprises. Paper presented at the International Conference on engineering Education, Oslo, Norway.
- Johnstone, D. (1994). College at work: Partnerships and rebuilding of American competence. Journal of Higher Education, 65(2), 168-181.
- Goodman, R. J., & Sprague, L. G. (1991). The future of hospitality education: Meeting the industry’s needs. The Cornell Hotel and Restaurant.
- Asirifi, G. H., Doku, V., Morrisson, S., & Sackey, A. S. (2013). The gap between the hospitality education and hospitality industry. Journal of Education and Practice, 4(24).
- Stronge, J. H. (2002). Qualities of effective teachers. Alexandria, VA: Association for Supervision and Curriculum Development.
- Crockette, L. L. (2002). Real-world training to meet a growing demand.
- Kluge, E. A. (1996). A literature review of information technology in the Hospitality curriculum, Hospitality Research Journal, 19(4), 45-64.
- Reigel, C. D. (1995). An introduction to career opportunities in hospitality and tourism: A guide to College programs in Hospitality and Tourism (4th ed.), New York: John Wiley & Sons, Inc.
- McMahon, U., & Quinn, U. (1995). Maximizing the hospitality management student work placement experience: A case study. Education + Training, 37(4), 13-17.
- Yen, C. L., Caroline, A. C., & Suzanne, K. M. (2011). Culinary Graduates Career Decisions and Expectations.
- 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).