Author Details

Scroll

Refine your search

Collections

Management Collection

Co-Authors

Journals

Atithya: A Journal of Hospitality

Year

Authors

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

Gumaste, Rasika

A study on Hotel Front Office Practices and its Impact on Guest Satisfaction with Reference to the Vivanta by Taj Blue Diamond, Pune

A Study on the Perception of Loyalty Membership Programme from the View Point of Hoteliers and Customers (A Study on the Four and Five Star Hotels in Pune)

Abstract Views :263 | PDF Views:0

Authors

Rasika Gumaste ¹

Affiliations
1 AISSMS-CHMCT, Shivaji Nagar, Pune, Maharashtra, IN

Source

Atithya: A Journal of Hospitality, Vol 3, No 1 (2017), Pagination: 34-38

Abstract

The hotels offer their customers Loyalty Membership Programme with a combination of various facilities and services. The hotels all over the world are trying to undo each other in an effort to give exclusive customer services and that is the key strategy today. The hotels need to retain customers to run the business. Loyalty programmes can be seen in every consumer-related industry, like restaurants, credit card companies, and retail industry. The customer gains points and use it for free hotel nights. The study tries to understand the perception of hoteliers and customers related to such Frequent Guest Programme. As perceived by the hoteliers the unique selling point of Loyalty Program Membership was the complimentary benefits offered by the hotel, whereas air points are perceived by the customers as most attractive. The disadvantages as perceived by the hoteliers are that the customers misuse the benefits offered to them by such programme, customers have high expectations and they expect the policies to be modulated as per their convenience. Through the study it was concluded that the advantages outweigh the disadvantages of offering a Loyalty Membership Programme and hence the hotels are in favour of having them and are constantly upgrading their programmes to get repeat customer.

Keywords

Loyalty Programme, Customer Loyalty.

Full Text

References

Palmer, A. (2000). A structural analysis of hotel sector loyalty programmes. International Journal of Contemporary Hospitality Management, 12(1), 54-60.

Carev, D. (2008). Guest satisfaction and guest loyalty study for hotel Industry. Rochester Institute of Technology.

Kotler, P., Bowen, J., & Makens, J. (1998). Marketing for hospitality and tourism. Englewood Cliffs, N J: Prentice Hall.

Noone, B. M., Kimes, S. E., & Renaghan, L.M. (2003). Integrating customer relationship management and revenue management: A hotel perspective, Cornell University, Retrieved from http://scholarship.sha.cornell.edu/ articles/850

Reichheld, F. F. (2003). The one number you need to grow. Harvard Business Review, 73.

Rosen, J. (2000). Disgrace. New Republic. Relationship Between Brand Loyalty and Customer Price Elasticity, 223(26).

Sharyn, R. T. (2005). Exploring loyal qualities: Assessing survey-based loyalty measures. Journal of Service Marketing, 19.

Skogland, I., & Siguaw, J. A. (2004). Are your satisfied customer loyal? Cornell Hotel and Restaurant Administration Quarterly, 5(3), 221-234.

Srivastava, R., Tassaduq, S., & Liam, F. (1998). Marketing-based assets and shareholder value: A framework for analysis. Journal of Marketing, 62(January).

Stauss, B., Chojnacki, K., Decker, A., & Hoffman, F., (2001). Retention effects of a customer club. International Journal of Service Industry Management, 12(1), 7-19.

Tideswell, C., & Fredline, E. (May, 2004). Developing and rewarding loyalty to hotels: The guest’s perspective. Journal of Hospitality & Tourism Research, 28(2) 186-208.

Geerts, W. (2014). Business travel, hotels, and environmental sustainability, an exploration of business travellers ‘environment-related practices at the travel destination, University of London.

Adventure Tourism in and Around Pune City

Abstract Views :392 | PDF Views:0

Authors

Pooja Bhonsle ¹, Rasika Gumaste ¹

Affiliations
1 AISSMS College of Hotel Management and Catering Technology, Pune, Maharashtra, IN

Source

Atithya: A Journal of Hospitality, Vol 5, No 2 (2019), Pagination: 10-17

Abstract

The different types of adventure tourism activities available in and around Pune. The types of tourist undertaking these activities and the level of risks involved. Perception of the tourists towards adventure tourism. Limitations and challenges of adventure tourism.

Keywords

Adventure, Tourism.

Full Text

References

Dutt, S. P. (1991). Adventure tourism in India. Revista Intercontinental de Turismo, 2(1), 97-101.

Pomfret, G. (2016). An exploration of adventure tourism participation and consumption Thesis (Doctoral). Sheffield Hallam University.

Schott, C. (2007). Selling adventure tourism: A distribution channels perspective. International Journal of Tourism Research, 9(4), 257-274. Retrieved from https://doi.org/10.1002/jtr.610

Terblanche, H. (2012). Travel motives of adventure tourists: A case study of Magoebaskloof adventures (Thesis). Submitted for the degree Masters in Tourism Management at the Potchefstroom Campus of the North-West University. Retrieved from https://repository.nwu.ac.za/bitstream/handle/10394/8232/Terblanche_H.pdf?sequence=2&isAllowed=y

World Tourism Organization. (2014). Volume Nine – Global Report on Adventure Tourism, UNWTO. AM Reports, Madrid. doi: https://doi.org/10.18111/9789284416622

Business Guests Accommodation Selection: A Gender-Based Study on Factors Affecting the Selection of Star Category Business Hotels in Mumbai City

Abstract Views :418 | PDF Views:0

Authors

Rasika Gumaste ¹, Pooja Bhosle ¹

Affiliations
1 AISSMS’s College of Hotel Management and Catering Technology, Pune, Maharashtra, IN

Source

Atithya: A Journal of Hospitality, Vol 5, No 2 (2019), Pagination: 18-24

Abstract

The guest rooms are the main revenue earning product for the hotel. A study was carried out to assess which in-room facilities were important for the business customers in the hotel. The study was carried out on 132 customers which included 91 Male Customers and 41 Female Customers in four-star and five-star hotels in Mumbai city. The various attributes considered by the researcher include Hygiene and Cleanliness, Services and amenities provided, Customized services, Quiet and private environment, Design and Décor, Ecological aspect (Eco Friendly Hotel), Updated technology/IT Amenities, Room category, e.g. Smoking rooms, Nonsmoking rooms, Rooms for disabled, Theme room.

It was observed that Hygiene and Cleanliness and Information Technology Amenities were ranked the highest important factors by both genders in the selection of a Business Hotel. The quiet and private environment was more important to Male customers compared to Female customers. The factors related to Services and Amenities provided, Customized services and Ecological aspect (Eco Friendly Hotel) were perceived important by the Female Customers while choosing a hotel.

Keywords

Amenities, Facilities, Business Trip, Customer Loyalty, Customer Satisfaction.

Full Text

References

Fawzy, A. (2010). Business travelers’ accommodation selection: A comparative study of two international hotels in Cairo. International Journal of Hospitality & Tourism Administration, 11, 138-156. ISSN: 1525-6480.

Ogle, A. (2009). Making sense of the hotel guestroom. Journal of Retail & Leisure Property, 8, 159-172.

Jhawar, A., Kohli, G., Li, J., Modiri, N., Mota, V., Nagy, R., Poon, H., & Shum, C. (2012). Eco-Certification programs for hotels in California: Determining consumer preferences for green hotels. Environmental Science Senior Practicum, Spring 2012.

Bendall-Lyon, D., & Powers, T. L. (2002). The impact of gender differences on change in satisfaction over time. The Journal of Consumer Marketing, 19(1), 12-23.

Jay, C., & Yusoff, F. M. (2011). The role of guest amenities in Wellington hotels. Lincoln University.

Yung, E., & Chan, A. (2002). Business traveller satisfaction with hotel service encounters. Journal of Travel & Tourism Marketing, 11(4), 29-41.

Yusoff, F. M., & Abdullah, F. S. C. (2010). What really matters when choosing a hotel? The case of Middle East tourists in Kuala Lumpur, Malaysia. Journal of Tourism, Hospitality & Culinary Arts, 2(3), 53-62.

Fu, Y. Y., & Parks, S. C. (2001). The relationship between restaurant service quality and consumer loyalty among the elderly. Journal of Hospitality & Tourism Research, 25(3), 3320-326.

Choosrichom, C. (2011). Factors influencing selection of hotels/resorts in Lanta Yai Island, Krabi Thailand by international travellers, Silpakorn University.

Kelley, B. Q. (2012). American generation Y and the hotel of 2030. UNLV Theses, Dissertations, Professional Papers, and Capstones. Retrieved from https://digitalscholarship.unlv.edu/thesesdissertations/1470/

Heide, M., & Grønhaug, K. (2009). Key factors in guests’ perception of hotel atmosphere. Cornell Hospitality Quarterly, 50(1), 29-43. Retrieved from http://cqx.sagepub.com/cgi/content/abstract/50/1/29

Millar, M., & Baloglu, S. (2008). Hotel guests ‘preferences for green hotel attributes. Hospitality Management. Paper 5. Retrieved from http://repository.usfca.edu/hosp/5

Linda, N. (2001). Delving into the attributes that made luxury hotels. Retrieved from https://etd.ohiolink.edu

Phillips, J., & Hyun, S.-H. (2011). A comparison study of guests’ hotel selection attributes based on hotel characteristics - Focused on demographic factors and IPA analysis. Journal of Tourism Research, 23(1), 49-81.

Gumaste, R., Thakkar, P., & Bhagwat, R. (2015). A study on hotel front office practices and its impact on guest satisfaction with reference to the Vivanta by Taj Blue Diamond, Pune. ATITHYA: A Journal of Hospitality, 1(2), 1-4.

Skogland, I., & Siguaw, J. A. (2004). Are your satisfied customer loyal? Cornell Hotel and Restaurant Administration Quarterly, 5(3), 221-234.

Wah, T. C. (2010). Technology enhancement in hotel guestroom. Graduate College, University of Nevada, Las Vegas.

Geerts, W. (2014). Business travel, hotels, and environmental sustainability: An exploration of business travelers ‘environment-related practices at the travel destination (Phd. Thesis). University of London.

Changing Food Trends and Eating Habits among Youngsters

Abstract Views :84 | PDF Views:0

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

Full Text

References

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 :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

Full Text

References

Nabatov, A. (2014). Challenges and opportunities of multi-unit franchising in fast-food industry (Thesis). Saimaa University of Applied Sciences.

Baskin Robbins. Baskin Robbins in Russia. (n.d.). Retrieved March 23, 2014, from http://baskinrobbins.ru/o-kompanii/?ns=2 Wingrove, C. A., & Urban, U. (2017, March 31).

Franchised fast food brands: An empirical study of factors influencing growth. Acta Commercii, 17(1).

Chester, S., & Scott, S. (1998, April 15). Factors for new franchise success.

Makan, K. (2019, June 2). The advantages of starting a fast-food franchise in India.

Ayup, J., Calderon-Monge, E., & Carrilero-Castillo, A. (2019). The effects of management and environmental factors on franchise continuity. Economic Research, 32(2), 1-16.

Food Service Indian Bureau. (2019, April). Franchising as a model for business expansion in foodservice.

Hashim, A. (2010). Want leverage? Multi-unit franchisees deliver substantial savings. Franchising World Magazine. International Franchise Association. Retrieved March 3, 2014, from http://www.franchise.org/Franchise-Industry-News-Detail.aspx?id=52218

Kaufmann, P. J., & Lafontaine, F. (1994). Costs of controls: The source of economic rents for McDonald’s franchisees. Journal of Law and Economics, 37(2), 417-453.

Jumadildayeva, Z., & Uspanova, M. (2015, September). Franchising as a tool for small and medium business development. Mediterranean Journal of Social Sciences, 6(5).

Saunders, M., Lewis, P., & Thornhill, A. (2009). Research methods for business students (5th ed.). Prentice Hall.

Webstaurant Store. (2018, June). Advantages and disadvantages of owning a restaurant franchise. Retrieved from https://www.webstaurantstore.com/article/73/restaurant-franchise-advantages-anddisadvantages.html

Website

www.google.com

https://limetray.com/blog/food-franchise-india/

www.economictimes.com

https://www.investopedia.com/terms/f/franchise.asp

https://www.franchiseindia.com/

https://www.tandfonline.com/doi/full/10.1080/1331677X.2019.1592008

https://www.indiaretailing.com/

https://thescholedge.org/home.html

http://mcser.org/

http://sloanreview.mid.edu/

http://pdfs.semanticscholar.org/

https://www.frankartglobal.com/

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

Abstract Views :115 | 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

Full Text

References

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.

Doub, A. E., Levin, A., Heath, C., & LeVangie, K. (2015). Mobile app-etite: Consumer attitudes towards and use of mobile technology in the context of eating behaviour. Journal of Direct, Data and Digital Marketing Practice, 17, 114-129.

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.

Gilliland, J., Sadler, R., Clark, A., O’Connor, C., Milczarek, M., & Doherty, S. (2015). Using a smartphone application to promote healthy dietary behaviours and local food consumption. Biomed Res Int., 2015 (2015).

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

Braz, V., & Lopes, M. (2019). Evaluation of mobile applications related to nutrition. Public Health Nutrition, 22(7), 1209-1214. doi:10.1017/S136898001800109X

Username
Password
Remember me