Avahan: A Journal on Hospitalty and Tourism

Ramashish Prajapati ¹, Mohit Arya ², Anil Sharma ²

Affiliations
1 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN
2 Amrapali Institute of Hotel Management, Shiksha Nagar, Lamachaur, Haldwani, Nainital, (Uttarakhand)-263139., IN

Abstract

The hospitality sector in India is rapidly growing and flourishing with time. It is constantly reinventing itself to compete on an international level. With the Indian economy rising, India is increasingly becoming an extremely sought after tourist and business destination. By the very nature of hospitality as a service industry, its proficient management and successful operation depend largely on the quality offered to the customers. The problem in the hospitality sector is also increasing with its expansion and the demanding customers. This growth will need to be serviced by a substantial increase in infrastructure, including air-road, rail connectivity as well as hotels and restaurants. High standards of service are particularly important in sustaining longterm growth, since success is determined not only by price competitiveness but also by the quality of the services provided. This paper elaborates the issues and constrains relating to the challenges faced by the hospitality industry and also suggested the recommendations to fill the gap. In order to do so Indian hospitality industry needs to be packaged well and one needs to move away from the discriminatory mindset that the hospitality industry has been associated with in the past. Quality in the hospitality and hospitality industry involves consistent delivery of products and guest services according to expected standards. Delivering quality service is one of the major challenges the hotels will be facing in the following years as it is an essential condition for success in the emerging, intensely competitive, global hospitality markets.

Keywords

Quality, Service, Hospitality and Tourism.

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Dinesh Kumar Karush ¹, Mohit Arya ², Sonia Sharma ¹

Affiliations
1 SOTSHM, IGNOU, IN
2 AIHM, Haldwani, Uttarakhand, IN

Abstract

Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze.
 
Being the holiest shrines of Hindu, for more than thousand year’s pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of high-energy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience.

Keywords

Molecular, Gastronomy, Spheres, Foam, Local Food.

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