Atithya: A Journal of Hospitality

Rina Dongre ¹, Sarika Joshi ¹

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

Abstract

Hotels everywhere are growing with the growth in the number of tourist. These hotels generate large amount of solid and hazardous waste. To manage this waste effectively at the hotel level has become a major challenge for the guest. It is due to various reasons like management attitude to awareness amongst guest, or employee behaviour. At the same time if managed effective by overcoming these challenges, it also benefits the hotel in terms of monetary benefits to recognition in the society and even awards and certification. By recycling these wastes, a hotel can reduce operating costs, and maintain sustainability. This study is based on the waste management practises followed by some of the five star properties in Pune. It also discusses about the challenges faced by these hotels in doing so. It focuses on some of the benefits to the hotel in managing the waste generated in hotel rooms. To conduct this research, primary data was collected by approaching the hotels through a structured questionnaire and obtaining their views on the benefits and challenges of managing hotel room waste. The result of the data analysis reveals that all the hotels consciously follow recycling practices. However the methods and the amount of recycling vary from hotel to hotel.

Keywords

Recyclable Waste, Recycling, Guest Rooms, Solid Waste Management.

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Rina Dongre ¹, Shivangi Jatti ²

Affiliations
1 SavitriBai Phule Pune University, Maharashtra, IN
2 AISSMS College of HMCT, Pune, Maharashtra, IN

Abstract

The food truck business is becoming popular among the youngsters and many entrepreneurs from varied background are venturing into it. Food trucks seems to be promising option for those who want to start a new food business but doesn’t have sufficient capital for the brick and mortar type of set ups. This study has attempted to find out standard operating procedures of the food trucks in Pune city. The various laws and regulations to be followed and the marketing strategies adopted to attract the customers is studied as well.

Keywords

Food Truck, Standard Operating Procedures, Marketing Strategies.

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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

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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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

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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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

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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