Publisher: Institute of Hotel Management, Ahmedabad
Ahmedabad - Gandhinagar Highway, Bhaijipura Patia, P.O. Koba. Gandhinagar – 382426. Gujarat. India.
Issue(s) Avaliable: 1
ISSN Number: 2582-4082
Indexed:
Frequency: Annual

Volume 3
Issue 1 2021

From the Editor – Move On

This Volume 3, Issue 1 of Indian Journal of Hospitality Management explores the possibilities of recovery in the tourism sector and moving on after the pandemic. Standing still and not trying for recovery of business in the tourism sector is not an option now. So, with time gradually countries are easing the restrictions on travel and tourism to help boost the economy as well as the hospitality industry. The Covid-19 vaccine from different regions and brands across the world has brought a ray of hope during this pandemic.

Few new emerging tourist destinations in the country are opening for business gradually keeping in mind all the Covid-19 safety protocols.

To boost the tourism at the Statue of Unity, Prime Minister Narendra Modi flagged off eight trains connecting to Kevadiya which would serve as the destination station for the Statue of Unity from different regions of the country namely New Delhi, Mumbai, Chennai, Varanasi, Madhya Pradesh’s Rewa, Ahmedabad, and Uttar Pradesh’s Pratapgarh.

With sustainability and eco-hotels concept rising in the hospitality industry, Bengaluru is coming up with eco-hoteling practices mostly green hotels, and a greener technology that would bring good fortune to the hospitality industry of India. The online food delivery business has also taken shape after reopening during the pandemic as most of the people are working from home and are committed to various roles to play in a day.

With the ongoing pandemic, the psychology of consumption of food in fine dining restaurants is undergoing changes that need to be addressed in time. The safety and hygiene standards for Covid-19 are being incorporated by the restaurants and hotels for retaining customers. The need of the hour is to study the psychology of the probable customers who are willing to come back for dining and capture their psych for motivational factors. This helps tap the market dynamics of the restaurants and hotels which would help them gain momentum in this difficult new normal time.

The hospitality industry is one such industry that creates employment on a large scale. The academics of hospitality needs to understand and adapt to the way the industry is changing and accordingly incorporate the technological developments into the system for better-skilled workforce creation. The employment process and requirement have been badly affected by the Covid-19 pandemic which needs resurrection with time so concepts like virtual reality and augmented reality are emerging in this time for sustainability.

The learning and development team of a particular hotel will play a major role in educating the housekeeping staff about following the Covid-19 safety protocols and working in the new normal age of the pandemic. The pandemic has changed the course of learning which has affected the way the instructors of the hospitality industry impart the knowledge to their students. So, the internet plays a critical role in creating a platform for the development of updated teaching technologies in the culinary classroom sessions.

Amidst the pandemic, glamping at Rann Utsav, Gujarat and Eco Retreat, Odisha have been a success story. The perception of a destination and its effect on customer satisfaction has a major to play.

The hotel's brand image and personification are highly affected by the way their employees present themselves to the clientele. Uniforms play a major role in the process which has been studied and analyzed in this issue. The culture of work from home during the pandemic has brought out the good habits of cooking nutritious food at home which helped people with co-morbidities stay healthy and normal during the pandemic.

The pandemic has brought out a myriad of low researched areas into focus like food consumed in the space on the space shuttle by the astronauts. The food science and design system for the spacecraft has been studied thereby implicating the value of nutrition in space obtained from the food consumed by the space scientist.

Not only restaurants but also business hotels have been affected by the economic and strategic point of view. The hotels are taking up strategic steps from research analysis and implementing them for starting viable business revival during the pandemic.

The pandemic has taught the world how to adapt sustainable practices in every field of life. Hopefully, the pandemic will neutralize soon and the world will recover with a boost in the tourism and hospitality industry in the remaining part of the year to come.

Dr. Jagat Krushna Mangaraj, Chief Patron

Dr. Priti Ranjan Sahoo, Editor–in-Chief

EDITORIAL BOARD

Dr. Priti Ranjan Sahoo, Editor-in-chief
Associate Professor & Chairperson - Marketing Area,
KIIT School of Management,
KIIT University (Institution of Eminence),
Bhubaneswar, India.
M: 9178808500,
www.ksom.ac.in, www.kiit.ac.in

Dr. J K Mangaraj, Principal
Institute of Hotel Management Ahmedabad,
Ahmedabad - Gandhinagar Highway, Bhaijipura Patia, P.O. Koba. Gandhinagar – 382426. Gujarat. India.
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Dr. Shishir H.Mandalia,
I/c. University Librarian Bhaikaka Library, Sardar Patel University
Mota Bazaar, Vallabh Vidyanagar, Anand, Gujarat 388120
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Mr. Salla Vijay Kumar, Sr. Lecturer,
Institute of Hotel Management Ahmedabad,
Bhaijipura Patia, P.O.Koba, Gandhinagar – Gujarat – 382 426
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Mrs. Shweta Mehta, Librarian
Institute of Hotel Management Ahmedabad,
Bhaijipura Patia, P.O.Koba, Gandhinagar – Gujarat – 382 426
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Institute of Hotel Management Catering Technology & Applied Nutrition, Ahmedabad

Indian Journal of Hospitality Management, IHMA, VOL 3, Issue 1

Table of Contents
Index
1) Green Hotelering : A Case Study of 5 Star Hotels in Bengaluru
Jitendra Das & Ajay Joshi	Pages: 1-8
2) Customer’s approach towards online food delivery system with reference to the COVID-19 lockdown scenario
Dilraj Singh & Saurabh Kataria	Pages: 9-17
3) COVID – 19: Concern and Challenges for fine dining Restaurant operators on re-opening/ unlocking in North Bangalore
Pramod Naick	Pages: 18-25
4) New preparedness of Rooms Division post Unlock – 1 in three selected Hotels; Hyatt Regency Ahmedabad, ITC Royal Gardenia Bengaluru & Taj Lands End Mumbai
Vinay Namjoshi	Pages: 26-33
5) Psychology of customers towards Operations, Pricing and Safety during Unlock Phase of Covid-19, with reference to select fine dining restaurants in Ahmedabad
Satish Singh	Pages: 34-46
6) Digitalization and its effects on Employability of newly graduating hospitality professionals in Indian market
Karan Lulla	Pages: 47-54
7) Destination attributes contributing to customer satisfaction among Glamping tourists in India
Dr. Jagat Krushna Mangaraj, Smrutirekha, Dr. Priti Ranjan Sahoo	Pages: 55-60
8) The acceptability and effect of practical culinary classes through virtual platforms- A case study of IHM Goa
Gopinathan Anish N.	Pages: 61-67
9) Hotel employees’ self-perception of Staff Uniform and its effect on job satisfaction in selected hotels of West Bengal and Orissa
Nilanjana Das	Pages: 68-77
10) A methodical study of overall food system design for space shuttle flight - A Food Safety & Nutritional Requirement
Sudhir Arora & Salla Vijay Kumar	Pages: 78-83
11) Challenges faced by Hospitality Instructors due to Covid-19 Pandemic: An exploratory study on IHMs
Shreya Prasad & Deeksha Khatri	Pages: 84-88
12) Training-up in hotel housekeeping operations during covid-19 in selected hotels of Kolkata
Sanjay Kumar, Suman Ghosh & Banani Mondal	Pages: 89-95
13) Market trend reverberation of the fine dining sector at Jubilee Hills, Hyderabad Post Covid-19 Lockdown
Shantanu Jain & Tanushree Sharma	Pages: 96-102
14) A nutritional study of covid-19 and its implications on comorbidities of diabetes mellitus and obesity in Agra
Shikha Dixit	Pages: 103-109

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