EDITORIAL

This e-journal is an initiative of Institute of Hotel Management, Ahmedabad as a part of the institute’s long term vision and endeavor to inculcate research in the mainstream academic activities of hospitality education in . It is observed that so far hospitality education in India is mostly at the supervisory level and on rota basis. Most of the concepts are borrowed from western countries which sometime lack the local connect and no new knowledge is created matching the requirement and expectation of Indian hospitality sector. Somewhere someone has to start and may be this small attempt it will go a long way to achieve Indian hospitality sector research which aspires to lead the world.

Keeping both the research legacy and the future of research in hospitality industry in India we decided to publish twelve research articles in this issue that can address some of the key issues and challenges that the hospitality industry in India is facing. We have invited both seasoned researchers and students interested in research to contribute to this e-journal.

The rapid development of India’s hospitality sector is driving hospitality professionals and academic scholars to research on various futuristic, strategic and operational aspects. The western hospitality journals could not publish interesting research articles on India’s hospitality sector. On top of that those few articles written by foreign scholars on Indian hospitality sector creates misunderstanding of India’s true situation. The e-journal aims to keep readers abridge of the latest theoretical, empirical, or policy-related articles on India’s hospitality industry issues written from every perspective, in all areas of hotel operation, such as front office, housekeeping, production , food and beverage services, sales and marketing, guest relation, human resources, financial management, security, stores and purchase. This e-journal shall follow the principle of being academic, neutral and fair.

The first research article “Alternative Travel Accommodations: an analysis of the answers these provide and the questions they raise” written by Dr. Apurva Sharma discusses how sustainable alternate travel accommodations are on the rise due to environmental factors and demand in tourism thereby increasing

Page 2 of 126 the carbon footprint. So, the alternative travel accommodations are catering to both the niche and mass tourism market despite of the challenges faced in terms of regulatory frameworks and difficulty in quality assurances and benchmarking in the hospitality industry. The second research article “A Study on Acceptance of Homestays as an Emerging Trend in Alternate Travel Accommodation in India: A Case Study of Heritage House in Ahmedabad” authored byJaya Sharma gives insight onHomestays and how they are booming due to the interest among the tourists to experience the local culture along with its gastronomy.Despite of few issues like guest safety and security which has been taken care of, these types of accommodations are not only becoming popular among aware millennial tourists but also are environmentally sustainable options of accommodation.

The third article “Impact of E-Citation in Contemporary Hospitality Education andResearch” written by Abinash Dash, Yuvraj& Ashim Kumar Parida shows that technology is a necessary evil. So e-citation or web citation plays a crucial role in research both with pros and cons. Open access modes of journals and electronically accessible hospitality journals are contributing to the field but at the same time the quality at times is being diluted. Research communication has gained momentum due to the web citations and is a preferable option among studies. The fourth article “A Bibliometric study of Food Patterns of Thali in India with special reference to Gujarati Thalis” by Salla Vijay Kumar, Vinay Namjoshi & Shweta Mehta cited that thalis have belonged to India always and when it comes to Gujarat it’s a gastronomical experience altogether. Gujarat culinary experience is a complete package of numerous typical Gujarati food items which are being customized as per the taste of future audience.

The fifth article written by Ajay Kumar Singh, Chandrakant Divakar On “BundelkhandCuisine In Present Instances;Referring From Ancient To Current Scenario” explain that central India is famous for erotic tourism as everyone is aware of. The cuisine also is rich in its flavors like its culture and is varied due to its extreme weather conditions. Some of the extinct dishes of this cuisine has been studied along with exploring the opportunities of the cuisine being introduced in hotels. The next article “An Analytical Study on ‘Charcuterie’ and its Scope in ” written by Amol Kumar & Dr Lomte D. M. through their research stated that Charcuterie has never really prevailed in India. Its scope in Indian culinary tradition has been studied and it has been fond from the research methodology that people like to have Charcuterie in India and it has a significance in Indian heritage.Dr. Sannjeev Kumar Saxena in his article “Wage &salary Administration in the Hotel Industry” explained that wage survey, wage plans and job evaluation are the three important method used for keeping a track of wage structure determination.

Page 3 of 126 Study based in Rajasthan on 40 hotels including all the stars. The most important job in personnel management is administration of wages and salary in compliance with existing legislature.

The eighth article “Solidarity In Diversity – The ” written by Subhadip Majumder & Sugata Mukherjee stated that flexible, sustainable and contrast are the words which describe Bengali cuisine. It has a high impact on the travelers and is gaining momentum among the Indians to promote the authentic Bengali cuisine and not to let it perish.Dr. Mohammad Shoaib Khan has written the next article on “Factors Affecting the Traveler’s Intention in Selecting Alternative Accommodation: A Case Study Of Mussoorie” where he found that selection of alternative accommodation instead of conventional hotels depends on numerous factors which has been studied based on the responses of 300 respondents. To gain a sustainable alternative accommodation, the business owners must focus on guest safety and security at first. The crucial factor is meeting the perception and expectation of the guests.

Two articles written by Shakesh Singh & Ranojit Kundu “The tenth article “Role of local food as cultural heritage in promoting tourism” in which they discussed that Bihar is more of a cultural and religious tourist place with festivals to look out. The linkages between tourism and food has been a major role player in adding value to the economy. The opportunities for food promotion in the context of Bihar has been studied. This can be achieved by creating awareness and creating an impact in the minds of the people. In their second article “Simulation Training in Hospitality Education of India - Effectiveness, and Dilemmas” they discussed some interesting findings on effectiveness of simulation in imparting the desired skills has been studied which implied that simulation provides opportunities to students to practice practicalities in hospitality industry. It improves the motivational, interpersonal and communication skills within the team.

The twelfth article written by Ashara Jigar Dipak on “Emerging Trends in Alternate Travel Accommodation in India” discussed alternative accommodation not only is an option to choose for the millennials but also for the budget travelers. These options are economically viable and are an emerging trend in tourism sector which are being gradually embraced by the people of India. The last article in this e-journal written by Dr. Priti Ranjan Sahoo, Dr. Jagat Kumar Mangaraj & Smrutirekha on the theme “Adoption of Cloud Computing among Independent Hotel Operators in India” gives a birds-eye view on the present and future status of cloud computing in hotel industry in India. Independent hotel operators need to overcome adoption challenges to take advantage of the technology.

Page 4 of 126 We are pleased to announce that “Journal of IHM, Ahmedabad” in this e-journal format Vol. 1 No. 1 is going to be a double blind reviewed journal, which shall be published annually post the annual research conference held at IHM, Ahmedabad in the month of February every year in future.

We are thankful to all those contributed to this journal directly and indirectly.

Dr. J. K. Mangaraj, Chief Patron

Dr. P. R. Sahoo, Editor–in-Chief

PREFACE Research in hospitality has been a multidisciplinary study into various areas of management, facility, strategy, finance, sales and marketing, planning, human behavior and hospitality education. Research ensures the hospitality management decision process is best supported and influenced. Hospitality

Page 5 of 126 research through correlation or experimental research studies can develop methodologies to become more credible for the world by large. Academic research should be performed with the core of research entity for the development of knowledge through scientific problem solving. IHM Ahmedabad has therefore taken the role of research in the hospitality industry in Indian context, through six defined sub-themes for the upcoming Seminar. Hence, a 2-day conference will be organized during 21st&22nd February 2019 at IHM Ahmedabad. The Seminar attempts to promote research orientation in food and beverage operations (Production& Service), identifyvarious research strategies in accommodation and rooms division, explore better understanding of research designs in hotels, restaurants and IHMsand create uniform design of research methodology in hospitality education We hope that this valuable interaction will benefit the faculty members and students of IHMs and universities and the professionals from the hospitality sector. I take this opportunity to express my gratitude to Shri Yogendra Tripathi, IAS Secretary, Ministry of Tourism, GOI, Shri Satyajeet Rajan, IAS, Director General (Tourism) Ministry of Tourism, GOI ,PadmaShree Awardee Shri. D.Prakash Rao, all eminent Speakers, dignitaries and guests for their encouragement, members of the editorial board and all researchers and article authors, enabling the seminar proceedings towards the documentation for positive reference in near future.

Salla Vijay Kumar Sr. Lecturer, IHMA & Seminar Coordinator

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Page 9 of 126 The list of Eminent Speakers for the National Seminar is as follows: 1. Shri. D.Prakash Rao Padma Shri Awardee 2019 2. Mr. Ajay K Bakaya MD, Sarovar Hotels – Key Note Speaker 3. Mr. Swarup Sinha Principal, ITC-HMI 4. Dr.P.R.Sahoo Asso.Prof and Chairperson, Marketing, KIIT Univ, BBSR 5. Mr. Veer Vijay Singh MD CEO Trance Hotels, Ex-COO Vivanta by Taj 6. Mr. Rajiv Singhal Champagne Brand Ambassador 7. Chef JP Singh Exec Chef and VP, ITC Maurya New Delhi 8. Mr. Swarup Sinha Principal, ITC-HMI 9. Mr. Pradeep Chona Director. HRPL Restaurants Pvt Ltd, Ahmedabad 10. Mr. Dilip Thakkar Entrepreneur and Head FEA Ahmedabad 11. Mr. Pradeep Chavan Director, Global Gourmet, Vadodara 12. Dr. Anand Singh Principal, IHM Bhopal 13. Mr. Vijay Kumar Principal, IHM Shillong 14. Mr. Aveek Sengupta GM, Taj Gateway Surat 15. Dr.J.K.Mangaraj Principal, Seminar Director

The list of Faculty Members from IHMs & ICI, MoT, GOIis as follows: 1. SIHM Durgapur Mr. Somenath Saha., Principal 2. IHM Bhopal Mr. A.K.Singh , HOD* 3. IHM Goa Mr. Dion W. Fernandes, Sr. Lecturer 1. IHM Ahmedabad Ms. Jaya Sharma, Lecturer 2. IHM Ahmedabad Mr. Salla Vijay Kumar, Lecturer 3. IHM Ahmedabad Mr. Vinay Namjoshi, Lecturer 4. IHM Ahmedabad Ms. Shweta Mehta, Librarian 5. SIHM Jodhpur Mr. Manoj Meena, Asst Lecturer 6. IHM Bhubaneshwar Mr. Yuvraj, Asst Lecturer* 7. IHM Bhubaneshwar Mr. Abhinash Dash, Librarian * – in absentia

The list of Faculty Members from Pvt. IHMs &Universities is as follows: 1. Deputy Collector, SDM & Deputy Director (Tourism), Diu Dr. Apurva Sharma** 2. Banarsidas IHMCT, New Delhi Mr. Shakesh Kr. Singh, Asst Professor* 3. Banarsidas IHMCT, New Delhi Mr. Ranojit Kundu, Asst Professor* 4. DIMS Ahmedabad Mr. Swarnkar, Faculty 5. DIMS Ahmedabad Mr. Abhinav Pipliwal, Faculty 6. GIHM, Vadodara Mr.Shaurya Pratap, Chairman 7. GIHM, Vadodara Mr. Rishi Kashyap, Principal 8. GIHM, Vadodara Mr. Rudresh 9. Jagran Lakecity University Bhopal Mr. Anant Verma, Asst Professor* 10. Jagran Lakecity University Bhopal Mr. Chandrakant Divakar, Asst Professor* 11. Jagran Lakecity University Bhopal Mr. Mohammad Shoaib Khan, Asst Professor* 12. KL University, Guntur, A.P. Mr. Sk.Kalisha Vali, Faculty 13. KL University, Guntur, A.P. Mr. M. Pavan Kumar, Faculty 14. Lovely Professional University, Jalandhar Mr. Sugata Mukherjee Asst Professor* 15. Rana Cooking School Jalandhar Mr. Subhadip Majumder, Director (Acad)*

Page 10 of 126 16. SIHM, Siddhpur Ms. Jaya, Faculty 17. SIHM, Siddhpur Mr. Manjur Hussain , Faculty The list of students of IHMs for the National Seminar is as follows: 1. IHM Ahmedabad Ms. Dipali Kulshreshtha 2. IHM Bhubaneshwar Mr. Ashim Kumar Parida 3. IHM Bhubaneshwar Mr. Rishabh Mohan Verma 4. IHM Goa Mr. Divyang Mittal 5. IHM Goa Mr. Saurabh Kumar 6. IHM Gurdaspur Mr. Devansh Suneja 7. IHM Gurdaspur Ms. Nalini Narang 8. IHM Ms. Ashara Jigar Dipak 9. IHM Thiruvananthapuram Mr. Purvie Gupta 10. SIHM Jodhpur Ms. Sushantika Shukla 11. SIHM Jodhpur Mr. Agrim Kaushal 12. SIHM Jodhpur Mr. Akansh Arora 13. SIHM Jodhpur Mr. Hardik Nangia 14. SIHM Jodhpur Mr. Kunal Batra

The list of industry professionals for the National Seminar is as follows:

1. Hotel Vishal International Jamnagar Mr. Nainesh Tailor 2. Radisson Blu Ahmedabad Mr. Umair Mujib, Dir HR 3. Jaypee Hotel, Agra Dr.Sanjeev Saxena, Asst GM (Learning) 4. Express Towers Hotel, Vadodara Mr. Sanjay Zalate , GM 5. Express Hotel, Vadodara Mr. Rashid Kadri, GM 6. Comfort Inn President Ahmedabad Mr. Jaikishan Jadwani, GM 7. Azure Restaurants, Ahmedabad Mr. Rushad Ginwala, CEO

Page 11 of 126 INDEX 1. “Alternative Travel Accommodations: an analysis of the answers these provide and the questions they raise” Dr. Apurva Sharma Pg No. 13 -20 2. “A Study on Acceptance of Homestays as an Emerging Trend in Alternate Travel Accommodation in India: A Case Study of Heritage House in Ahmedabad” Jaya Sharma Pg No. 21 -29 3. “Impact Of E-Citation In Contemporary Hospitality Education And Research” Abinash Dash, Yuvraj&Ashim Kumar Parida Pg No. 30 -38 4. "A Bibliometric study of Food Patterns of Thali in India with special reference to Gujarati Thalis" Salla Vijay Kumar, Vinay Namjoshi&Shweta Mehta Pg No. 39 -51 5. “Bundelkhand Cuisine In Present Instances; Referring From Ancient To Current Scenario” Ajay Kumar Singh, Chandrakant Divakar Pg No. 52 -60

6. “Wage &salary Administration in the Hotel Industry” Dr. Sannjeev Kumar Saxena Pg No. 61 -71

7. “Solidarity In Diversity – The Bengali Cuisine” Subhadip Majumder&Sugata Mukherjee Pg No. 72 -85

8. “Factors Affecting The Traveler’s Intention In Selecting Alternative Accommodation: A Case Study Of Mussoorie” Dr. Mohammad Shoaib Khan Pg No. 86 -96

9. “Role of local food as cultural heritage in promoting Bihar tourism” Shakesh Singh&Ranojit Kundu Pg No. 97-109 10. Simulation Training in Hospitality Education of India - Effectiveness, and Dilemmas Shakesh Singh & Ranojit Kundu Pg No. 110-120 11. “Emerging Trends in Alternate Travel Accommodation in India” Ashara Jigar Dipak Pg No. 121 -123

12. “Adoption of Cloud Computing Among Independent Hotel Operators in India” Dr. Priti Ranjan Sahoo, Dr. Jagat Kumar Mangaraj& SmrutirekhaPg No. 124 -132 Alternative Travel Accommodations: an analysis of the answers these provide and the questions they raise (Dr. Apurva Sharma, DANICS, Deputy Collector & SDM, Principal (Diu College) andDeputy Director (Tourism), Diu

Page 12 of 126 Abstract: Given the increasing focus on the tourism sector in India, the quantum of tourists visiting India has increased many fold. So also, the types of places and purposes behind the visits have also grown in variety. Therefore, it is only axiomatic that there is an increase in the demand for services related to tourism industry. Of prime concern to any tourist is the accommodation. Accommodation has many aspects associated with it, like accessibility, quality of food served there, etc. At the same time, there is growing awareness regarding the carbon footprint of the tourism activities, affect on local population, sustainability of the industry, etc. In light of all of these, alternative travel accommodations have emerged with USPs such as environmentally sustainable, customised, exotic locations, etc which are spread across the price range for every type of customer. These alternative travel accommodation have now leveraged the digital revolution to provide for both mass tourism and niche tourism. The ambiguous regulatory framework, lack of standardisation, etc are the prominent stumbling blocks for alternative travel accommodations. These accommodations have multiple spin offs one of which is saving intangible traditional heritages. These have also contributed to sustainability of the livelihoods of the traditional communities and their way of life. This paper looks at the reasons fuelling the growth of alternative travel accommodations, the challenges being faced and the effects thereof. (Keywords: alternative, tourism, accommodation, sustainability, challenges, digital)

Introduction: Despite its incredible growth rate, Indian economy has been facing unprecedented challenges in the recent past. One of the most important is the jobless growth that is afflicting it. Further, the international trade wars and the difficult world trade situation has stressed our macro-economic balance sheet. The increasing automation and mechanisation has only worsened the situation for the unskilled and semi-skilled citizens.

Page 13 of 126 Then there is the challenge posed by climate change. Tourism sector is one such sector that can help address some of the macro-economic, climatic and social challenges being faced by our nation. In such a scenario, Government of India has started promoting tourism in a big way. And various State Governments have also joined the band wagon with their own efforts to promote tourism. This has led to a substantial growth in the tourism in India. It is a time when the alternative travel accommodation industry is reaping rich dividends because of a variety of reasons. And the externalities of the such growth have been impressive too. There are certain challenges which are preventing the unleashing of the full potential of alternative travel accommodation, which need to be overcome, primarily through policy level intervention.

Review of literature: There is no clear cut definition of alternative travel accommodations. However, they are understood broadly to be outside what are traditionally called hotels. Canwell and Sutherland, 20031 have broadly categorised alternative travel accommodations in to the following three types: commercial homes, guest houses and service apartments. These definitions provide us with a workable classification with which the existing and upcoming infrastructure can be analysed. Commercial homes are what are most commonly seen as being run in private homes by family/families staying in the home. Guest houses have small limited number room capacity and limited services facility. These are usually staffed with semi-skilled or even unskilled persons. Finally, the service apartments are those that provide all facilities in the apartment itself. These facilities make the service apartments self-contained. however, the Government of India “Guidelines for Approval and Registration of Incredible India Bed & Breakfast/ Homestay Establishments”2 does not recognise this classification. It has silver and gold classification, which are differentiated by the facilities offered by the home-stays/guest houses.

In their study of alternative travel accommodations titled “Factors of influence in choosing alternative accommodation: A study with reference to Pondicherry, a coastal heritage town” by Gunasekran N and Vikctor Anandkumar3, four important factors were identified as the reasons why people choose alternative travel accommodations. The most important one of these was the homely atmosphere, followed by value

1 Canwell, D., & Sutherland, J. (2003). Leisure and Tourism, Cheltanham: Nelson Thornes 2 http://tourism.gov.in/sites/default/files/chapter/7.pdf 3 https://ac.els-cdn.com/S1877042812036348/1-s2.0-S1877042812036348-main.pdf?_tid=17bcace3-c904-4c99- b323-686789aad13e&acdnat=1551020085_85d9b7c574625793f8902a81ae2634ab

Page 14 of 126 for money. The other 2 were local touch and guest-host relationship. Homely atmosphere basically implied the flexibility in the various factors coupled with a more casual and informal setting. This is something that people do not find in traditional hotels. Local touch is closely associated with the homely atmosphere because of the authentic experience that a family run guest house can provide is difficult to get in a traditional hotel. Value for money and guest-host relationship are basically monetary and personal relationship based variables respectively. However, Gunasekran N and Vikctor Anandkumar's study is silent on the impact of digital revolution on the alternative travel accommodation industry. The current paper attempts to analyse the role played by digital revolution in the way the fate of alternative travel accommodations is being played out.

Government of India’s “Guidelines for Approval and Registration of Incredible India Bed & Breakfast/ Homestay Establishments” identify only two motivation that promote such establishments: the opportunity to experience Indian customs and traditions, and cuisine. This is a very narrow understanding of the factors behind people offering and choosing alternative travel accommodations.

Apart from the above mentioned factors, the motivations of the service providers is also important to look at. These have been mentioned in numerous studies wherein the perceptions of the service providers with respect to the demand of the tourists was found to be a key factor. The perception could be related to a variety of factors like closeness to nature, the authentic experience, etc. However, the existing literature does not highlight the push factors related to the growth of alternative travel accommodations.

The existing literature also does not examine in depth the challenges that these alternative travel accommodations run in to given the peculiar nature of their business. The existing literature does not touch upon the externalities of the growth of the alternative travel accommodations. This study attempts to fill these gaps in the existing knowledge regarding the alternative travel accommodations.

Factors fueling growth of alternative travel accommodations As per the Government of India, as of 2018, there was a shortage of at least 2,00,000 (two lakh) hotel rooms in India even at the current level of tourism in India.4 To put that figure in perspective, the total

4 https://www.thehindubusinessline.com/companies/homing-in-on-alternative-accommodation-for- tourists/article9660583.ece

Page 15 of 126 existing number of hotel rooms in India is estimated to be around 2,00,000 (two lakh) hotel rooms. According to Federation of Hotel & Restaurant Associations of India (FHRAI) 62nd Annual Report5, the total number of rooms available with its members stood at 1,66,920 as of March 31st, 2018. Further, the top six cities were likely to add merely 50,000 new hotel rooms over a period of 5-6 years starting 2012, as per a research by and Wakefield in association with Confederation of Indian Industry6. This shows that such a massive expansion is not feasible in the near future. This leaves a lot of potential for the alternative travel accommodation providers to tap. This is one of the key factors promoting the growth of Alternative Travel Accommodations.

This shortage of hotel rooms must be looked at from the prism of growing international and domestic tourism in India. Government of India has set an ambitious target of 20 million foreign tourist arrivals by 2020, up from 10 million foreign tourist arrivals in 2017. The Incredible India 2.0 is a step towards achieving this target. This growth has led to an increase in tourist arrivals already and has in turn given an impetus to the alternative travel accommodations industry. Further, India has figured at the top of the ten nations that are to be the fastest growing destinations for leisure travel spending between 2016 and 20267. This is when the growing domestic tourists are not even accounted for yet. Domestic tourists are estimated to be 1,652 million in 20178. 74% of the domestic trips are usually for visiting family (NSSO 2008-09). However, religious, medical, leisure and business related domestic travel account for around 21% of the domestic travel, which is a huge number. This makes alternative travel accommodations an important cog in the wheel of tourism in India. Further, Government of India’s “Guidelines for Approval and Registration of Incredible India Bed & Breakfast/ Homestay Establishments”9 is an attempt to ensure standardisation of the facilities offered at alternative travel accommodations. This is a conscious recognition of the important and definitive role that is being played by the alternative travel accommodation industry in India and its untapped potential. This

5 https://www.fhrai.com/Files/AnnualReport/1914281507_62nd.Annual.Report.2017.18.pdf 6Report on “Indian Hospitality Story 2012 & Beyond” accessed athttps://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=12&cad=rja&uact=8&ved=2ahUKEwiY- pCShtXgAhVOWH0KHZVgAmAQFjALegQICBAC&url=http%3A%2F%2Fcii.in%2FWebCMS%2FUpload%2F Hospitality%2520release%2520sept%25202012%2520.docx&usg=AOvVaw0iLyWD8W6LkBFzoD1_pQJk at the time of writing this paper 7 World Travel & Tourism Council, Economic Impact Research: New League Summary, 2016, https://www.wttc.org/-/media/files/ reports/economic%20impact%20research/2016%20documents/ newleaguetablesummary156.pdf 8http://tourism.gov.in/sites/default/files/Other/ITS_Glance_2018_Eng_Version_for_Mail.pdf 9 http://tourism.gov.in/sites/default/files/chapter/7.pdf

Page 16 of 126 has helped remove the regulatory uncertainty to some extent and thus has led to an increase in the number of good quality alternative travel accommodations in India. Accreditation of even the existing alternative travel accommodations under the above mentioned regulatory framework leads to an increase in the credibility of the establishment which translates in to increased occupancy. A significant boost to alternative travel accommodations has come from the digital revolution. OYO Rooms is just one example how small alternative travel accommodation providers are being linked with prospective customers with a global reach. The digital marketing through ratings, feedbacks and reviews has supplemented the traditional word of mouth publicity for such establishments. It has enabled the alternative travel accommodation industry to offer niche products like jungle lodges, house boats, machans, etc. Another important factor promoting the growth of Alternative Travel Accommodations is that at certain places, the only permissible option is an alternative travel accommodation. For example, hotels are not permitted in the No Development Zone in Coastal Regulation Zone as per the Coastal Regulation Zone Notification 2018. However, fishermen homes may be permitted. In such homes, alternative travel accommodations are thriving. Similarly, tribal homes in forest areas may be allowed which can then double up as alternative travel accommodations providing unique experiential travel opportunities. These exotic and extraordinary experiential tourism avenues promote the alternative travel accommodations. Not just the CRZ notification, but even the regulatory requirements for residential buildings are less as compared to commercial ones, for example, the setbacks for commercial buildings are more than that for residential buildings, the floor area ratio allowed is more for residential buildings, etc. this makes it a better option to build a home with facilities to rent out rooms for additional income for the family. Even regulatory requirements under Goods and Services Tax are avoided by the alternative travel accommodations because of the largely unorganized nature of the sub-sector and the low annual turnover. All these factors mentioned above translate into lower capital expenditure and operational costs which in turn are reflected in the cost-effectiveness of the Alternative travel accommodations. And cost effectiveness is an important factor in today’s tourism industry because while earlier, tourists used to be from the rich and wealthy strata of society, but now more and more tourists are from the growing middle class of developing nations like India and China. For these tourists, cost effectiveness is often a critical determinant.

Page 17 of 126 Cost effectiveness is also a result of the fact that Alternative travel Accommodations leverage upon the fact that tourism is often a seasonal industry. For example, the tourism to wild life sanctuaries is often prohibited during monsoons and during the breeding period of the wild animals. An example of this is Gir National Park. Bathing in sea and water sports activities are also often prohibited in the areas where monsoon makes the seas rough. An example is Diu district where bathing and water sports are banned between June and September each year. These Alternative Travel Accommodations provide for the seasonal variations by hiring and laying off staff as per demand.

The above factors are in addition to the factors identified by the previous studies. The relative significance for decision making by the various stake holders varies from place to place, and there is no uniform rule that can be derived for the same. Challenges faced by Alternative Travel Accommodations sector The most significant challenge faced by the sector is the persisting regulatory ambiguity with respect to many state and city specific regulations. For example, permitting a commercial home in a residential area may be against the regional and zonal planning rules of a district/urban areas. A lot of associated regulations like Coastal Zone Regulation, Environmental Protection Act, etc are silent on the permissibility of such activities in such areas. This leaves the sector vulnerable to the whims and fancies of the local administration or enforcement agency. The issues raised by the silence of regulatory framework are compounded by the unscientific and arbitrary nature of policy making. For example, home stays are allowed to have only six rooms/12 beds at the maximum. Now, the scientific rationale for restricting it to 12 beds is unclear. Or why should ancient monuments be covered under the Coastal Regulation Zone notification when the same are already protected under the Ancient Monuments and Archaeological Sites and Remains Act, 1958 is again unclear. These regulatory challenges snowball into other sectoral factors like the availability of credit to the sector. Formal channels are averse to lending to such establishments because of the regulatory ambiguity and uncertainty around the projects. Regulatory challenges are a catch-22 situation. If the regulations are strengthened, then the USPs of alternative travel accommodation would not survive. There would not be anything which would differentiate them from the hotel industry other than the size of the institution, possibly. But the viability of such institutions would be questionable in face of arduous regulatory requirements.

Page 18 of 126 Other challenges arise from the lack of quality assurance and the difficulty in setting benchmarks for such a diverse sector. This challenge has to be overcome by self-regulation of the sector by local sectoral leaders and effective use of digital solutions.

Benefits of Alternative Travel Accommodations sector Alternative Travel Accommodations provide for unique, flexible, cost-effective, authentic, localized, experiential tourism opportunities. These players are critical if India is to achieve its goal of 20 million foreign tourist arrivals by 2020.

Apart from the economic benefits, one of the most significant positive externality of the Alternative Tourism Accommodations is the preservation of the traditions and intangible heritage of the localities. Alternative Travel Accommodations enable employment of relatively less skilled persons from the local areas. This reduces out migration of such youth. It also provides for additional income for the locals. For example, staying with tribal in their villages gives them the economic support needed to improve their lives. The tribal youth then practice their tribal skills and art which thus survive in today’s mechanized, automated and digitized world.

These closely knit societies are also known to be amongst the safest for tourists. One major challenge faced by India is the safety of tourists. This can be overcome by the Alternate Travel Accommodations. This is also one of the factors which under lie the “home-like” atmosphere that the customers of Alternative Travel Accommodation look for. Conclusion With the right kind of policies and practices in place, Alternative Travel Accommodations can be the thrusters which can propel India towards its goal of 20 million foreign tourist arrivals. Not only that, it is estimated that if India achieves this figure, net foreign earnings from foreign tourist arrivals would rise by around $20 billion and would also lead to 1 million jobs being created over and above those existing at present10. It would help India address the challenge of jobless growth and help it negotiate the turbulent waters of international trade with reduced damage.

10 http://www3.weforum.org/docs/White_Paper_Incredible_India_2_0_final_.pdf

Page 19 of 126 Nevertheless, Alternate Travel Accommodations and growing tourism in India are forming a virtuous cycle which fuel each other’s’ growth and prosperity. Building upon our strengths and removing our weaknesses, Alternate Travel Accommodations in the digital era are poised to be the wave that shall propel India to the top of the tourism destinations in the world n the coming time.

“A Study on Acceptance of Homestays as an Emerging Trend in Alternate Travel Accommodation in India: A Case Study of Heritage House in Ahmedabad” (Jaya Sharma, Lecturer, IHM Ahmedabad)

Abstract

Tourism is an exponentially growing industry. According to United Nation’s statistics, it will continue to boom in the near future also. With this tremendous scope for accommodation needs of the discerning global traveler, other alternate travel accommodations apart from hotels will witness a magnificent rise. Homestays have turned out to be a very popular accommodation option, as it enhances the guest experience by making the stay very warm, offering traditional, local, authentic gastronomic delights and providing a home away from home. The proximity with the local culture further enhances the guest satisfaction, helping in sustaining the rich heritage of the country. This study examines the reasons for the gaining popularity of these establishments, and its future scope. Recommendations have been made based on the survey findings to further strengthen the presence of Homestays inIndia.

Keywords: Tourism, Homestay, Local culture, Guest experience

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Introduction The history and evolution of Tourism is well documented. From the Indus valley civilization to the present era of B2B & B2C marketing, travel & tourism has been omnipresent and has been the backbone of all the growth and development. Tourism today contributes to about 10% of the GDP globally according to the World Tourism Organization of the United Nation. Accommodation has been the supreme stanchion and component of the Tourism product. The accommodation sector is of utmost importance as it is the major revenue. With more than hundred years of history of existence for hotels in India, today the hospitality sector is expected to grow at 16.1% to reach 2796.9 thousand crore in 2022. These numbers are expected to increase manifold over the years to come. With Tourism becoming the major driving force behind the development of the Indian economy the scope for alternate accommodation is increasing exponentially. By 2016, according to the India Tourism statistics, India had 1459 approved hotels with 79879 rooms. According to the Ministry of Tourism guidelines for approval and registration of this has been as “Incredible India Bed & Breakfast / Homestay Establishments. The primary purpose of these establishments is to provide an opportunity for both domestic and International tourists to stay with an Indian family and to experience Indian local customs & traditions. The Incredible India Bed & Breakfast / Homestay Establishments facilities are categorized as silver and gold with each having its own exquisite features. About 500 establishments have already been registered as B & B properties. Gujarat is a land of culture, tradition, peace blessed with rich flora, fauna with the enterprising business spirit dwelling in the heart of every local. By 2016 Gujarat had 58 classified hotels with 42252909 domestic tourists and 343752 foreign tourists where the growth rate of Foreign Tourism at a whopping 20.63%. To meet this exponential growth of Tourism there is a requirement of accommodation facilities which cater to the needs of the discerning traveler. The concept of Homestay is to provide a home away from home, providing the pleasure of home and family. Clean, comfortable accommodations in a traditional cultural ambience, authentic food with warm hospitality are the key components of a homestay. According to the Tourism Corporation of Gujarat Limited, only residential houses which exist before 31st March 2014 are eligible for applying. The owner with his /her family needs to reside in the same premises. The owner can rent out minimum one room to not more than six rooms accommodating 12 guests in all. The facility further needs to match all the necessary criteria for overall maintenance and safety. In order to boost this growing industry the state government has exempted the homestay establishment from luxury tax etc. Domestic rates for electricity, water and municipal property tax are applicable.

Page 21 of 126 Research Objectives:

 To study the acceptance of Homestays as an alternate accommodation  To compare the guest preferences on basic offerings of Homestays and hotels  To identify the reasons for popularity of Homestays  To study the scope for homestays in future Research Design: Sample Size: the study is based on a convenience sampling of 45 respondents from various parts of the country. Sampling Method: Non-probability sampling method: Convenience sampling Data Collection: The study was conducted by the means of an online questionnaire and information was directly collected in the cloud.

Collection Technique:

 Primary data- Questionnaire method  Secondary data- existing reports, books/e journals / magazines, websites Data Analysis Methods:

 Chi- Square test of association between two variables  Correlation tabulation  Factor Analysis Field visit was conducted at the first official homestay of the state: Heritage House, a structured interview was held with the owner. Details about the inception, architecture, design, operational model, guest preferences, suggestions, challenges etc., were collected. Data Analysis

 Out of the 45 respondents, 27 were males and 18 females  Out of the 45 respondents, 12 were in the age group of 20-30 years, 16 were in the age group of 31-40 years, 7 were in the age group of 41-50 years, 10 were in the age group of 51 & above  The majority of the homestay locations were found to be in Northern and Western India.  Almost 98% of the respondents feel safe staying in a homestay.  About 85%of the guests were offered entertainment and recreation during their stay.  93% of the respondents believe that Homestays offer a true flavor of the local culture.  88% of them find the interiors of homestays very interesting and attractive.  About 97 % of the guests feel that the homestays should advertise more.  Almost all respondents feel that the number of homestay facilities should increase.  About 95% of felt that staying at the homestay resulted in great learning of local culture and social traditions.  86% of the respondents found their host as a trustable guide delivering excellent services.  93 % of the guests felt special with the undivided attention and hospitality offered.

Page 22 of 126  About 86% of the respondents feel that hotels have a formal and cold environment in comparison to homestays.  About 80% of the guests believe that hotels offer standard monotonous interiors  Homestays offer more value in the accommodation experience in comparison to hotels was agreed upon by 95% of the respondents.  The feeling of staying at home away from home is very comforting to about 95% of the guests.  90% of the respondents agreed that the booking process for homestays was easy. Chi-Square test for Hypothesis 1 H0: There is no significant association between the age group of respondents and them mentioning the primary reasons for opting for homestay facility H1: There is significant association between the age group of respondents and them mentioning the primary reasons for opting for homestay facility

Test Output:

Age * Primary reason to choose homestay Cross tabulation Primary reason to choose homestay For a closer feel of the Economic Warmth of Privacy local culture value the facility offered Total Age 20 - 30 years 7 2 2 1 12 31 - 40 years 5 6 5 0 16 41 - 50 years 4 2 1 0 7 51 and above 7 1 2 0 10 Total 23 11 10 1 45

Chi-Square Tests Asymp. Sig. Value Df (2-sided) Pearson Chi-Square 8.144a 9 .520 Likelihood Ratio 8.263 9 .508 Linear-by-Linear .953 1 .329 Association N of Valid Cases 45 a. 13 cells (81.3%) have expected count less than 5. The minimum expected count is .16.

Conclusion:

Page 23 of 126 We can see that the chi-square calculated comes out to be more than chi-square tabulated [0.520 > 0.05]. Hence we reject the alternative hypothesis and accept the null hypothesis. Which means, there is no significant association between the age group of respondents and them mentioning the primary reasons for opting for homestay facility

Chi-Square test for Hypothesis 2 H0: There is no significant association between the gender of respondents and them mentioning the primary reasons for opting for homestay facility H1: There is significant association between the gender of respondents and them mentioning the primary reasons for opting for homestay facility Test Output: Gender * Primary reason to choose homestay Cross tabulation Primary reason to choose homestay For a closer feel of the Economic Warmth of Privacy local culture value the facility offered Total Gender Male 12 10 4 1 27 Female 11 1 6 0 18 Total 23 11 10 1 45

Chi-Square Tests Asymp. Sig. Value df (2-sided) Pearson Chi-Square 7.299a 3 .063 Likelihood Ratio 8.568 3 .036 Linear-by-Linear .043 1 .836 Association N of Valid Cases 45 a. 4 cells (50.0%) have expected count less than 5. The minimum expected count is .40.

We can see that the chi-square calculated comes out to be more than chi-square tabulated [0.063 > 0.05]. Hence we reject the alternative hypothesis and accept the null hypothesis, which means there is no significant association between the gender of respondents and them mentioning the primary reasons for opting for homestay facility. Factor analysis interpretation Factor Analysis: Factor analysis is used to find factors among observed variables. Factor analysis groups variables with similar characteristics together. There are three stages in factor analysis:

Page 24 of 126  First, a correlation matrix is generated for all the variables. A correlation matrix is a rectangular array of the correlation coefficients of the variables with each other.  Second, factors are extracted from the correlation matrix based on the correlation coefficients of the variables.  Third, the factors are rotated in order to maximize the relationship between the variables and some of the factors. Descriptive Statistics

The first output from the analysis is a table of descriptive statistics for all the variables under investigation. Looking at the mean, one can conclude that “During my stay, I did not feel unsafe or insecure during any moment in time” is the most important variable that influences customers to buy the product. It has the highest mean of 1.7333.

The Correlation matrix The next output from the analysis is the correlation coefficient. A correlation matrix is simply a rectangular array of numbers which gives the correlation coefficients between a single variable and every other variable in the investigation. The correlation coefficient between a variable and itself is always 1, hence the principal diagonal of the correlation matrix contains 1s. The correlation coefficients above and below the principal diagonal are the same.  Homestays offer creative, offbeat interiors and Hotels offer monotonous interiors have a correlation factor of 0.742  Homestays offer creative, offbeat interiors and Adequate medical facility was also available have a correlation of 0.764  Undivided attention offered made me feel special and My host catered to my entertainment and recreation have a correlation of 0.79

Factor Groups Rotation helps to reduce the number of factors on which the variables under investigation have high loadings. From the table below, we can see Rotated Component Matrixa Component 1 2 3 4 5 Better stay options than hotels .724 Homestay booking channeled through .878 internet Hotels have formal cold environment .600 compared to homestay Homestay offer concentrated flavor of .535 local culture Booking process easy than hotels .564 Hotels offer monotonous interiors .761 Homestays offer creative intelligent .532 offbeat interiors

Page 25 of 126 Pantry offers great facility in homestay .876 Food quality and Variety is high in .596 homestay Feeling of staying away from home is .581 comforting Homestay offer more value in .605 accommodation Hosts are extremely warm .833 Family of the host was extremely warm .625 Undivided attention offered made me .686 feel special Staying resulted in learning local culture .617 and traditions My host catered to my entertainment and .860 recreation Adequate medical facility was also .616 available I did not feel safe or insecure during my .569 stay I feel number of homestay options .768 should increase Homestay facility should advertise more .842 about themselves Extraction Method: Principal Component Analysis. Rotation Method: Varimax with Kaiser Normalization. a. Rotation converged in 6 iterations.

The 20 factors under consideration are grouped into 5 main groups. The groups are mentioned below Factor 1 [Hospitalityculture driven] Hotels have formal cold environment compared to homestay Homestay offer concentrated flavor of local culture Hotels offer monotonous interiors Homestays offer creative interesting offbeat interiors Hosts are extremely warm Family of the host was extremely warm

Factor 2 [Tangible Service Value] Adequate medical facility was also available I did not feel safe or insecure during my stay Pantry offers great facility in homestay Food quality and Variety is high in homestay Better stay options than hotels

Page 26 of 126 Factor 3 [IntangibleService Value] Undivided attention offered made me feel special My host catered to my entertainment and recreation Homestay offer more value in accommodation Factor 4 [Technology driven] Homestay booking channeled through internet Booking process easy than hotels Staying resulted in learning local culture and traditions

Factor 5 [ProHomeStay] Feeling of staying away from home is comforting I feel number of homestay options should increase Homestay facility should advertise more about themselves

The case of “Heritage House” Gujarat’s first homestay is the Heritage House, spread over 100 square meter ground cover and 260 square meters built up area. This unique heritage property is owned by Mr. Jagdip A Mehta, who resides in joint family in the same house. This first real homestay is more than 200 years old and today accommodates the 4 generations of the Mehta family. The growth curve of the homestays is still in nascent stage in our country. Mr Mehta endured several challenges to take this homestay to this level today. He took six years for him to get an official permission for the heritage house to be legal. The financial assistance from HUDCO, AMC and French government helped to perform the restoration work of the house. The building has a typical courtyard with Italian flooring and Belgian glass windows. The wooden interiors are strengthened with steel and traditional Gujarati furniture, accessories and artifacts further accentuates the interiors. The traditional rain water harvesting system with about 1500 liters underground tanknot only suffices the water needs but also provides natural cooling to the house. Although located in the heart of old Ahmedabad with old traditional buildings in the vicinity, yet there is a charming yet serene silence in the house. No room service, no television, no locks, no alcoholic beverages and no non vegetarian food are the unique characteristic features of this house. Mehta family provides entertainment like musical instruments of all kinds etc. The Heritage House is also a home to various visitors, students, research scholars and celebrities. The Heritage House has provided accommodation to around 2000 guests so far and the revenue generated is used entirely for the maintenance of this heritage property. The Heritage house has received many awards to its credit and offers warm hospitality wrapped up in the traditional Gujarati culture. Challenges and Recommendations The major challenge faced by these Homestay owners is the poor marketing of these homestays. Awareness amongst the local citizens and at a national level has to increase. The popularity of these units if enhanced will not only boost the concept, increasing the sale but also help to sustain the culture and tradition of our country. Sufficient advertising campaigns, hoardings at airports, railway stations, major tourist hubs etc., should be displayed to familiarize the tourist with the concept. Once the concept is well understood, the mindset challenges of staying in the house of a stranger with his family will also be automatically addressed. The host of the homestay facility also might have apprehensions about the visiting guest. Social acceptance and security also need to increase.

Page 27 of 126 These Homestay units have guests mostly in a specific time of the year. This seasonality of business is the third biggest challenge. As these buildings are old, they need special maintenance in order to retain their glory, aura and charisma. Professional guidance and training has to be imparted to these homestay owners to make their business flourish round the year. This way the revenue targets will also be achieved and the Tourists will also be able to relish their stay all through. The support of the host’s family plays a significant role in the success of homestay. The warmth, genuineness and the empathy offered to the guest helped in achieving guest satisfaction and ultimately lead to the popularity of these homes.

Conclusion As per the survey findings also we can conclude that the reasons for selection of homestays are independent of both age and gender. Better promotion and advertising should be done in order to further popularize the concept. Homestays should train all their family members to receive guests at home. They can offer more interesting offers and deals. The number of rooms offered in each facility may be increased and overall the number of homestays specially the heritage homes should be increased. Guest Safety and security should be of prime concern and hence the homestay providers should have more of safety features, gadgets and devices for better security. Although the people who have experienced a Homestay, mostly loved their experience though some of them feel that the rooms could be more spacious, food variety could be extended, serving all cuisines if need be. All meals should be included in the tariff and rates should be on American Plan. It is also observed that Homestays are truly emerging as an alternate travel accommodation in India. With the increasing demand for rooms and the changing mindset of the millennial traveler, Homestays have a great scope if the concept is promoted well. The Homestay concept is a testament to the belief of “VasudhaivaKutumbkam”. This phrase originates in the Hitopadesha, which simply means that the World is one family. It is a philosophy which has been a part of the Indian culture since hundreds of years and we truly are the brand ambassadors of “Atithidevobhava”. Sources: Malhotra N.K. and Dash S (2011)Marketing Research An Applied Orientation Sixth Edition. Pearson Publication New Delhi Kothari, C.R. and GargGaurav,(2014)Research Methodology Methods and Techniques Third Edition. New Age International Publishers New Delhi Mohapatra D (2018) New Homestay guidelines to ease troubles for hostshttps://timesofindia.indiatimes.com/city/bhubaneswar/new-homestay-guidelines-to-ease-troubles-for- hosts/articleshow/62945969.cms https://www.speakingtree.in/blog/vasudhaiva-kutumbakam-673195 http://heritage.ahmedabadcity.gov.in/placeDeteil.php?idplace=59

Mehta Jagdiphttp://heritagehouseinahmedabad.blogspot.com/

Page 28 of 126 "A Bibliometric study of Food Patterns of Thali in India with special reference to Gujarati Thalis" (Salla Vijay Kumar, Lecturer, IHM Ahmedabad) (Vinay Namjoshi, Lecturer, IHM Ahmedabad) (Shweta Mehta, Librarian, IHM Ahmedabad)

Abstract Food in its fervor has made a much looked for entity of tourism that has increased its advent within the spheres of destination marketing, tourism development, and academia. Cuisine appreciation is an indelible aspect of the holistic, polysensual experiences that travelers seek these days (Crouch & Desforges, 2003; Everett, 2009). The study on food addresses a gap in knowledge concerning the concepts of image, satisfaction, and behavioral intentions (which have been abundantly researched from a destination perspective) applied to cuisine and the travel experience. Specifically, this study’s purpose was to determine the research on the factors affecting the eating habits of people of Gujarat. The food patterns of travelers to Gujarat, such as their frequency of patronizing Gujarati culinary establishments, pattern of food, key sources of cuisine knowledge, and their opinion on traditional cuisine knowledge based on culinary experiences in the country have a mainstay not only by Gujaratis but also national and international tourists who savor. The vision of Ministry of Tourism, India to promote culinary tourism as a distinct tourism segment has formed impetus to the study.

Gujarat is the often referred to as the only vegetarian state in India even if having a large costal area. Its domicile entails Jains and the Vaishnavas in the region. Bohris were non- vegetarians. Wheat, jowar and bajri are the main staples. Some of the common ingredients are , groundnut, sesame seeds, jaggery etc. Culinary Gujarat also can be divided into four regions North Gujarat, Kathiawad, Kutch, and South Gujarat. There are slight variations in eating habits and menu items and their preparation, because of the climatic and cultural vibrancy. The research methodology used will include secondary information obtained from the hospitality literature drawing on influences in culinary Gujarat.

KEYWORDS:Hospitality, Thalis, Gujarat, Cuisine INTRODUCTION

Page 29 of 126 Local food served is to connect people of this land, heritage, customs and also the people around who trespass the local land and Gujarat is no different. There are studies food and drink have been ranked next to climate, accommodation, cost, sports activities and scenery as important destination attributes and an important activity during holiday(Jenkins, 1999) . A traditional Gujarati thali that is usually served for lunch or dinner at Homefront and restaurants consists of a combination of selective dishes arranged in a thali or plate with katoris or bowls. The menu on the platter ranges from rotli or chapatti that is ; a shaak/sabzi/ vegetable preparation, that is a sweet or spicy dish prepared out of varied combinations of vegetables and spices; a whole beans /gram preparation and rice or kedgree; (lentils) or , a thick gravy made of chickpea flour & and vegetable known as . The gujarati snacks are one of the largest in number called farsaan such as pathra, and among others; a sweet dish or mishthaan such as and mohanthal. And a glass of buttermilk complimented with kachumber salad comprising of freshly chopped cucumbers, tomatoes and onions

The routine meal of the Gujaratis includes dal-bhat-rotli-saak remains simple. The special occasions or festivals witness the change and associated with certain items like Undhiyu Jalebi etc, adhering strictly to the dietary rules regarding combinations of items to be served. For instance when kadhi is served, a dal preparation like mug ni dal or vaal is also served in the platter. If the sweet dish served is or doodhpak that is the ones based on milk or yogurt, but although made of yogurt would not compliment such a thali. like Churmaa ladoo or lapsi that are wheat-based would find place in festive meals that are dal based.

The varied dishes that can be served in a Gujarati Thali have not been numbered as to how many will go as standard in one thali service portion. Every service provider have devised their forte and tried to provide limited to unlimited options and portions with a price tag in restaurants.

Going by a common stereotype fixed Gujarati thali would comprise one or two steamed or fried snacks called farsans, a green vegetable, a tuber or a gourd shaak (shaaks are main courses with vegetables and spices mixed together into a or a spicy dry dish), a kathol (braised pulses like beans, chickpea or dry peas), one or more yogurt dishes like plain , kadhi (yogurt and pulses soup), raita or sweet shrikhand, rice or khichdi, daal usually toor dal, and sweets like halwas, or shrikhand. Some accompaniments never miss any meal of the day esp lunch or dinner sweet, sour and spicy chutneys, pickles, and a

Page 30 of 126 salad of chopped vegetables served raw or may be steamed in spices. There is a sense of creating a balance of tastes and textures with coarse, grainy, granular, smooth, uniform, dry and wet dishes on the same platter, the sweetness, bitterness, sourness and heat of each main course would vary between dishes, and it is evident that the thali has more colours than a rainbow – the yellow of turmeric, the whiteness of dairy products, the redness of tomatos, the green of leafy vegetables, the brown of pulses, and the colours of various spices, relishes and salad vegetables, are harmoniously part of a single thali.

The Indian breads served with a thali would include thick and coarse bajra rotla, thin unleavened wheat rotlis, thick and crisp whole wheat flour called bakhris, , savory griddle bread called the thepla, deep-fried puris, methi thepla or masala . The most common Gujarati farsans, snacks and mini-meals are designed to enable travelling short and long distances and keep well, tension free with these not falling slave to the availability of food and quality compromised and challenged. For example khakras are crisp wafer-like rotis made from wheat, cornflour or lentils that can be carried and eaten with vegetables or accompaniments or dhebras made from a mix of flours can travel better than rotlis.

We cannot generalize the Gujarati thali across India,  The food of central Gujarat is comparatively sweet with ingredients like or jaggery added to many dishes even the ones that are fiery hot (to balance the salinity of the hard water in cities like Ahmedabad),  The food of Saurashtra or the Kathiawad peninsula has inclusion of garlic, onions and chillies. Common Kathiawadi delicacies are tamata (chicpea strips spread over a spicy tomato gravy), lasania bataka (a semi dry preparation of potatoes cooked to perfection with garlic), raseela shaak (watery potato and vegetables cooked in a tomato curry), kadhi – khichdi (yogurt-based curry served with softened kedgree) and baigan bhartha (adequately tempered mashed aubergine), usually eaten with bajra rotla.  The food of Kutch and Kathiawad peninsulas has dairy products like which are arid grassland regions with a large population of livestock,  The food of Surat and other parts of Southern Gujarat uses vegetables, which is one of the wettest regions of Gujarat, gets bigger variety of green vegetables and tubers like sweet potato in the food.

Page 31 of 126 Seasonal availability is taken care of with aamraas ( juice) commonly served in summer while undhiyu which has pot roast vegetables and muthias (Methi leaves dumplings) during January.

DISTINCT FEATURES OF GUJARATI FOOD

Depending on the different regions, the taste varies in flavor and other aspects. The tastes alter with personal likes and dislikes in families. The universal mindset is that Gujarati food is towards the sweeter end including the Gujarati Dal - jaggery used in preparing dal and also some vegetable items. Some of the dishes have a combination of ingredients taste spicy, salty and sweet at the same time. Because of the hot and dry climate in summers with temperature soaring to above 40 °C, ingredients like lemon, tomatoes, and sugar are used commonly in preparing different dishes to avoid dehydration. The cooking style of every cuisine if different and amidst Gujarati food is also quite unique. The method of preparation varies from stir fried to steam-cooked with the vegetables along with spices or dal being boiled. The tempering or vaghar (Chaunk) is added to it to enhance flavor of the dish. Vaghar is a procedure where depending on the dish, a specific combination of whole spices and other ingredients are fried in ghee or oil which is then added to dal or vegetables and kept on flame to inculcate the flavor in the main dish. One of the most common staple is khichdi prepared out of rice and lentils and served with items like rice papad, pickles and curd/ or buttermilk.

There is use of seasonal vegetables and fruits in abundance. For instance, in summers, as mangoes are available, the traditional Gujarati favorite dish ‘Keri no Ras’ or (sugared fresh mango pulp) dominates a Gujarati day more than the platter. This dish, which is savoured with rotli or pooris, (unleavened roundish deep-fried indian bread).

There are dietary restrictions and inclusions in many Gujarati families  There is a custom of consuming green gram / moong dal on Wednesdays  Keep fast regularly with their diet being restricted to dried fruits, nuts and milk.  Latest inclusion of more fried and spicy items.  Some communities in Gujarat consume non-vegetarian items like fish, chicken and eggs. For instance the Bohri and Kharwa community have fresh as well as dried fish. Some of the seafood usually consumed includes prawns, pomfrets, crabs and khandwas among others.

Page 32 of 126  Lately there are fusion recipes with a blend of Gujarati and Western cuisines

The factors affecting the eating habits of people of Gujarat in all these regions are different types of cuisines cooked because of their climatic conditions.  North Gujarat thalis include farsans (snacks) including items like khaman, , , mini- samosa, dhokla, and dahi .  South Gujarat cuisine includes chillies in almost every dish. E.g.,Undhiyu and Paunkh. The cuisine of Khathiawad is spicy with excessive use of chillies. A distinct combination os of Dhebras (prepared with wheat flour, yoghurt, spinach, green chillies, sugar and salt) served with Chhunda (sweet and sour )  In Kutch the foods is a simple meal. The most common dish in the Kutchi Thali is the Khichdi and kadhi or Bajra no rotlo, guvarnu shaak

LITERATURE REVIEW Ashima Gupta, Mini K. Sheth, (2013) "Fried foods associated health risks in Gujarati housewives" only 5 percent subjects consumed deep fried foods daily. About 24 percent families used hydrogenated vegetable oil (vanaspati) for cooking purposes. Butter and ghee rich in saturated fats were regularly used by most families. The role of cuisine as an emblem of local cultural heritage has been widely examined (Cohen & Avieli, 2004; Fox, 2007; Haven-Tang & Jones, 2005; Hjalager & Richards, 2002).

PROFILING A FEW MENU ITEMS IN THALI CULTURE

The food of the states of Northeast India, are heavily influenced by Chinese and Tibetan cuisines, and Gujarat are not noted for their levels of spiciness. It may be argued that the spices used in Indian cooking have a titillating effect on the palate which tends to be misconstrued for the “hot” perception. “Heat” when used in the context of food may be described as a “burning on the skin and mucous membranes, including the inside of the mouth” (Brody, 1983, para. 3). It is a particularly unformulated because it depends on individual taste preferences. But there are exceptions in Kathiyawadi cuisine which is hot even by Indian standards. There is a medicinal and health concern in some Gujarati dishes like:

Page 33 of 126  Dhokla is a steamed fermented breakfast food found mainly in Gujarat state. It is prepared from the fermentation of Bengal gram and rice. It is steamed like . The fermentation (lactic acid bacteria) contributes to the acidity of the product and make it sour in taste and improve the flavor. The antioxidant property of dhokla helps in managing age-related diseases and oxidative stress- induced degenerative diseases. Hence dhokla is considered as a diet menu item for diabetic patients.  Buttermilk, the all-timefavorite, is the liquid left over when butter is churned out of cream, and/or diluted yoghurt consumed with or without added salt and spices. It has less fat content and fewer calories compared with regular milk or dahi. Buttermilk is as rich a source of calcium and protein as milk. Also known as chaach, it is easier to digest and the presence of live cultures helps in intestinal health. Buttermilk is suggested in the ayurvedic system

METHODOLOGY  Literature Review  Inner sources of data - previous marketing studies  Outside sources of data collection - Media, print and Internet

DATA INTERPRETATION Satisfaction with culinary experiences was measured in terms of five dimensions: a) service, b) food quality, c) diversity and authenticity, d) hygiene, e) atmospherics, and f) overall attributes. The dimensions that received a higher frequency of satisfaction scores were food quality, diversity and authenticity, and overall criteria. The majority of respondents “agreed” with attribute-statements within these dimensions. Although responses for the dimensions of service, hygiene, and atmospherics were all polarized towards the positive, the frequency of agreement responses was lower

There is a balanced combination of staples, like khichdi (rice and lentils or rice and mung beans), and chaas (buttermilk) and pickles as side, steamed cooked vegetables with different spices and and accompaniments. The use of salt, sugar, lemon, and tomatoes are used frequently to prevent dehydration. The jaggery in dishes is believed to neutralize the bland/ spicy taste of the vegetables. The farsan is a famous snack store in the daily life of any Gujartis and now among all people who are settled here for any amount of time

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There is utilization of seasonal availability of vegetables. In summer, mangoes are used to make, Keri no Ras (fresh mango pulp) as an integral part of the meal. The spices used also change depending on the season with being are used less in summer and occasional fasting with restricted diet concerns is evident.

Today the Gujaratis food has very spicy and fried dishes. There are many chefs who have dished out many fusion recipes with Western and Gujarati food. Definitely major share is vegetarian, but non-veg items are also consumed in some places by some group of Gujartis.

Indian bread here is made of Bajra has nutritional value similar to other foods based on flours. In cold season, Saurastra food consists of thick rotis, termed , made of wheat flour, garlic , onion, and chaas.

Sweets (desserts) are served as part of a thali are mostly made from milk, sugar, and nuts. The dry preparations are made for festive occasions and or climate oriented like magas and ghooghra or aradiapak.

CONCLUSIVE IMPLEMENTATION Both diversity and authenticity are considered to be important predictors of satisfaction (Jang et al, 2012; Tsai & Lu, 2012). The respondents in the study confirmed that they were satisfied with the cuisine diversity dimension of culinary satisfaction. They perceive the hygiene conditions variance by culinary establishment type.There is a slight but distinct difference in the modes of preparations and eating habits in the main three geographical regions of Kutch, Saurashtra and Surat. If we consider the spiciness of food, we can infer:  Kaathiawari and Kutch food both are spicy with the use of red chill powder.  The Surati’s use green chilly for spiciness.  Central Gujarat food is sweet with the use of sugar or jiggery (added to many dishes even the ones that are very hot and spicy)

Page 35 of 126 Considering the regional Gujarati Thali menu items, we can infer with the selected service providers of study:  The Kathiawadi thali consists of Khaman Dhokla, Raasawala Dhokla, Bajra Bhakri, Methi Thepla, Kathiawadi Akha Adad, Kathiawadi Stuffed Onion, Kathiawadi Dhokli Nu Shaak,Ringan Batete Nu Shaak, Dal, Dal Dhokli, Khichidi Kadhi, Chaas. The accompaniment of the gud and ghee combination complements the thali.“  A Saurastra or Kathiawar Thali consists of sev curry with Bajri Rotlas with a dollop of white butter or ghee on this along with some green garlic. During the winter season, Muda nu Lotiyo made up of greens of radish with a little gram flour. Adequately tempered cabbage roughly shredded with some spices and Mogri is used for a raita and , the adadia ladoo  A Surti Thali comprises of various vegetables, curd, dal, rice, dessert, butter milk etc. It is very simple, delicious and filling thali  A Kutchi Thali comprises of the bajri no rotlo, freshly churned white butter (makhan), light and delicious shrikhand, undhiyu, sev tameta nu shaak and chaas

Since ages the people of Gujarat have been practicing vegetarian cooking and serving their individuality in diversity. The Thali Meal of India is persistent ranging from north east west and south, namely Aalohir Exaj / Assamese Thali, Andhra Thali, Bengali Thali, Bhojpuri Thali, Chettinad Thali, Goan Thali, Himachali Dham Thali, Kannadiga Oota Thali, Kashmiri Thali, Kathiawadi Thali, Kumaoni Thali, Maharashtrian Thali, Manipuri Thali, Sadhya Thali, Oriya Thali, Parsi Bhonu, Punjabi Thali, Rajasthani Thali, Sikkimese Thali, Tamil Sappadu is a regional culinary experience. The traditional Thali is one of the best ways to know the Culture and Cuisine of any state/ community.

LIMITATIONS OF THE STUDY During the study on Gujarati Thali, we have considered the various research scholars study conducted and the essence of the Gujarati Thali revived in the modern culinary context. Comparisons and SOPs cannot be formulated for the variety being offered by various stakeholders keeping the future audience in mind. It is imperative that each thali with x number of items irrespective of the service provider, has managed to satisfy the Gujarati culinary trail, to explore more.

CUE IN DISCUSSIONS FOR FUTURE IMPLICATIONS

Page 36 of 126 After this study, we suggest to identify , explore through structured questionnaire various variables like the age group of people who want to try Gujarati thali, the number of items provided, the service providers - the thali restaurants and the restaurants providing thali, the factors affecting the menu engineering for the Gujarati thali especially through anthropology should be carried out to further affirm whether there can a standardization of the items in specific, the number of items in specific and explore the variety of never ending options.

BIBLIOGRAPHY  Ashima Gupta, Mini K. Sheth, (2013) "Fried foods associated health risks in Gujarati housewives", Nutrition & Food Science, Vol. 43 Issue: 5, pp.444-452, https://doi.org/10.1108/NFS-10-2011- 0116  PreetamSarkar, Lohith Kumar, ChandaDhumal, Shubham Subrot Panigrahi, Ruplal Choudhary () “Traditional and ayurvedic foods of Indian origin”, Journal of Ethnic Foods Volume 2, Issue 3, September 2015, pp. 97-109  Sudip Duttagupta (2013), “Foreign travellers’ recommendation of culinary tourism in India based on cuisine image and satisfaction with experiences at culinary establishments: an exploratory study, Waterloo, Ontario, Canada, 2013 WEBLIOGRAPHY  https://en.wikipedia.org/wiki/Gujarati_cuisine  https://www.culturalindia.net/indian-food/gujrati.html  https://www.gujarattourism.com/cuisine “Impact of E-Citation in Contemporary Hospitality Education andResearch”

(Abinash Dash, Librarian, IHM Bhubaneswar) (Yuvraj, Assistant Lecturer, IHM Bhubaneswar) (Ashim Kumar Pairida, B.Sc. (H& HA) Final year, IHM, Bhubaneswar)

ABSTRACT

The aim of this study was to identify e-citation terms by analyzing scientific studies carried out over the past few years and to reveal the similarities and differences of the trends between printed citation and impact of web based citation; current trends research practice, published resource, open source and impact of E- citation for modern era research work. Research communications in these days are people with manifestations of web citation, many article presented tourism, hospitality journals are electronically, and open access mode for the public as a result which resources and authors across the

Page 37 of 126 disciplines have stirred their research work research productivity by restoring to voluminous e-citation mainly from internet resources. This paper provides clear sense of web citation, Citation database and possible merits of e- citation and its impact on effective and authentic research work. The research data comprised of 4473 studies published between 2008-2018 in the top-five journals of tourism field according to the Journal Citation Reports and 213 India-originated studies published in 19 tourism and hospitality journals. The journals were examined in terms of number and types ofPublications, author- institution-country productivity, citation analysis, conceptual orientations and citation burst. In order to reveal the links between key words and the leading studies, social network analysis was utilized (Anckar & Walden, 2001). Social network analysis facilitates mapping the links in a research community and specifying the key actors for the field development. According to research findings, experimental researches were observed to have an important place in both India originated and other international publications.

KEY WORDS –Web Citation, Google Scholar, Open Access Journal, Indian Citation Index (ICI), e- books, e-article, e-thesis, Citation decay.

INTRODUCTION Productivity is one of the prime concerns of all the industries across the globe. Optimising Productivity at all levels with increase in sales, controlling the costs and ensuring quality products or services are considered the mantras of success for any trade. The case is almost the same in Hotel & Tourism Business. This sector heavily banks upon its manpower for productive services. With increasing competition in hospitality / tourism industry globally and the growing demands of efficient services, the training & education has become a key area in hospitality. The Government of India has been taking initiatives to promote and develop hospitality & tourism both in terms of physical infrastructure & in terms of services by paying attention on uplifting physical products as well as manpowerAs per available reports about 150 journals, 170 Conferences, 35 workshops are presently dedicated exclusively to Hospitality and about 366282 articles are being published on the current trends in Hospitality (MacRoberts & MacRoberts, 1989). In terms of research annually, USA, India, Japan, Brazil, Spain, Switzerland and Canada are some of the leading countries where maximum studies related to Hospitality are being carried out.

Page 38 of 126 Web has regularly become noticeable information source in all kinds of research publication all around and has continued to work its way in all field of study. The key reason of huge penchant of the researcher towards web citation may be attributed to the fact that the act of carrying on research on a specific topic has been relatively easy and plenty of research material available on web can be had at ones desktop/laptop with incredible speed at ones complete convenience irrespective of time and place. The journal provides an open access platform for the development and evaluation of tourism services, brand management and hospitality ethics. The world of scholarly communication was facing some radical changes since the beginning of 1990s. Paper based printed communication was gradually sidelined to leave track for the new comer electronic media based online /offline communication. 1.1 Citation and E-citation

“An intellectual reference to a published or unpublished source by quoting of a book, author or an existing publication in support of a fact.”(McKercher, 2008) More precisely, a citation is an abbreviated alphanumeric expression embedded in the body of an intellectual work that denotes an entry in the bibliographic references section of the work for the purpose of acknowledging the relevance of the works of others to the topic of discussion at the spot where the citation appears.

(Osareh, 1996)Defined the web citation as “an appearance of the title of a publication within a webpage (not necessarily as a link). Many established journal and peer review journal in print as well as in online form. In some cases when author access the articles from their corresponding printed version, they do not necessarily put URL and date of access indicating their availability in alternative locations. Generally in bibliometric studies we differentiate these types of journal citations from web citation while ranking the journal (Brody, Harnad, & Carr, 2006). Having an ISSN (International standard Serial Number) which is published both print and online with proper volume number, issue number, and content being pages as web citation. 1.2 Forms and Types of Citations - Forms The forms of citations generally subscribe to one of the generally accepted citations systems:  Oxford  Harvard

Page 39 of 126  Turabian  Chicago  MLA: Modern Language Association of America  ASA: American Sociological Association  APA: American Psychological Association  AAA: American Anthropological Association  CSE: Council of Science Editors  CBE: Council of Biology Editors 1.3 Ways of Using Citation - You can incorporate someone else’s work into your own in three ways (Antelman, 2004):  Quotations Quotations must be identical as in the source consulted. Only quote phrases, lines, or passages relevant to your subject matter and do not change spellings or punctuation of the original quotes.  Paraphrasing Paraphrasing involves writing your passage, phrase by phrase from the source into your own words. Your passage should be of equal length or shorter than the original passage. Paraphrasing means a complete rewrite of the consulted source passage and not just rearrangement of words.  Summarizing Summarizing includes putting the main idea(s) of a passage into your own words. Summaries are much shorter than the original source passage. Make sure to not change or alter the original meaning of the passage while summarizing main idea(s).All three methods must identify and credit the sources used in the paper and allow others to access and retrieve this material. 1.4 Basic Elements & Content of Citation Citation content can vary depending on the type of source and may include: Types of source Bibliographic field

Book Book title, publisher, date of publication, page number(s), International Standard Book Number (ISBN) Journal Author(s), article title, journal title, date of publication, page number(s)

Page 40 of 126 Newspaper Author(s), article title, name of newspaper, section title and page number(s) if desired, date of publication Web site Author(s), article and publication title, a URL, a date when the site was accessed, Digital Object Identifier (DOI) Conference Author(s),Corporate authors , title, page number(s) ,year, Conference Proceedings publication date of publication, city ,publishers Report Author(s), title, year ,publisher ,city

1.5 Unique Identifiers Along with typical information on author(s), date of publication, title and page numbers, citations also include unique identifiers often used for specific kinds of reference works:  International Standard Book Number (ISBN): Used for citations of books  Serial Item and Contribution Identifier (SICI): Used for specific volumes, journal articles or other parts of a periodical  Digital Object Identifier (DOI): Used for electronic documents and sources  PubMed Identifier (PMID): Used for biomedical research articles 1.6 Citation Numbers A citation number, used in some citation systems, is a number or symbol added inline and usually in superscript, to refer readers to a footnote or endnote that cites the source. In other citation systems, an inline parenthetical reference is used rather than a citation number, with limited information such as the author’s last name, year of publication, and page number referenced; a full identification of the source will then appear in an appended bibliography (Brin, Motwani, & Winograd, 1999).

1.7 Journals Providing E-citation in Tourism and Hospitality

S.No Jr.No Title Publisher ISSN /e-ISSN 1 Tourism and Hospitality University of Rijeka, Faculty of 2164 Management Tourism and Hospitality 13307533 Management, Opatija 2 Tourism and Hospitality Sage Publications Ltd 14673584 2165 Research

Page 41 of 126 3 International Journal of Culture, Emerald Group Publishing Ltd 17506182 2825 Tourism, and Hospitality Research 4 11757 Advances in Culture, Tourism Emerald Group Publishing Ltd 18713173 and Hospitality Research 5 19454 Journal of Quality Assurance in Haworth Hospitality Press 1528008X Hospitality and Tourism 6 22894 International Journal of Haworth Press Inc Hospitality and Tourism 15256480 Administration 7 23884 Scandinavian Journal of Routledge Journals, Taylor & 15022250 Hospitality and Tourism Francis Ltd 8 28501 Journal of Hospitality and Taylor and Francis Ltd 10963758 Tourism Education 9 28502 Journal of Hospitality and Elsevier By 14476770 Tourism Management S.No Jr.No Title Publisher ISSN /e-ISSN 10 Journal of Hospitality and 28503 Sage Publications 10963480 Tourism Research 11 28504 Journal of Hospitality and Emerald Group Publishing Ltd Tourism Technology 17579880

12 28507 Journal of Hospitality, Leisure, Oxford Brookes University 14738376 Sports and Tourism Education 13 28528 Journal of Human Resources in Haworth Press Inc. 15332845 Hospitality and Tourism 14 33215 Worldwide Hospitality and Emerald Group Publishing Ltd 17554217 Tourism Themes 15 43878 Advances in Hospitality and Akdeniz Universitesi 21479100 Tourism Research

Page 42 of 126 16 Journal of Tourism Hospitality University Teknologi MARA 44141 19858914 and Culinary Arts 17 Anatolia: An international Routledge 13032917 44283 Journal of Tourism & Hospitality Research 18 44318 Asia Pacific Journal of Taylor's University Sdn Bhd Innovation in Hospitality and 22891471 Tourism 19 African Journal of Hospitality, AJHTL 2223814X 48559 Tourism and Leisure 20 Anatolia-An International 13032917 62931 Journal of Tourism and Taylor and Francis Hospitality Research 21 international of knowledge 62973 management in tourism and Inderscience Enterprises Ltd 17560330 hospitality 22 International Journal of Inderscience Publisher 63051 Knowledge Management in 17560322 Tourism & Hospitality 23 Tourism Innovations: A Journal Bharti Publications 64098 of Indian Tourism and 22788379 Hospitality Congress (ITHC

(Source -UGC approved Journal List www.ugc.nic.in)

REVIEW OF LITERATURE

There are very few of studies available on various aspects of web based citation. The propagation of electronic forms of publication such as e-books, e-articles-thesis and dissertation and other such materials has felicitated access to scholarly information. In this context (Casserly & Bird, Web citation availability: A follow-up study., 2008)addressed that “print-to-web citations and web-to-print citation are

Page 43 of 126 fairly common and thus it seems inventible that the web resources are becoming favorable in scholarly communication. The cited content is considered as available if it could be found either at the URL (Universal Resource Locators) included in the sample citation or elsewhere on the web and thus web has become an indispensable source for information and research. Its growth patterns are of interest for theoretical, technical, social and economic reasons”.

The full texts of many articles in scientific, management and humanity journals are presented in open access from for researchers hence the internet has become one of the main communicational tools among researchers. As a result e-books, e-journal, e-thesis and e-dissertation, e-prints of research papers, etc. have provided scope for researchers and authors in various subject fields and stimulated their research productivity. Consistently, citation from Internet resources (URLs) as novel reference has increased. The web has become the first choice for finding information such as current research, making scientific discoveries and keeping up with colleagues at other institution (Cronin, 1997).

Web resources and their corresponding citations have made the research endeavor swift and fast. The tension mounted on researcher to visit libraries to libraries for physical tracking of research materials has been considerable reduced. Thus, usefulness of web citations in scholarly publications has been proved as boon to the modern research communication. Many researcher conducted studies on the intensity of such citation and their relative impacts. In this regards, (Kim & Fesenmaier, 2008) in there paper study on citations trends by undergraduate students in the field of Hospitality and tourism revels that “a growing trends of using web citation in students project bibliographies which compared of 9 percent of all citation from beginning of the study in 1996 and surged to 22 percent in 2000”.The researcher further indicate that the percent of citation might grow in future. (Morrison, Taylor, Morrison, & Morrison, 1999) Analysis about 120,000 conference paper in field of computer science and allied discipline noticed that a fair amount of articles cited in those papers were the substances of open web which are freely available. (Nyheim & Connolly, 2011) In the study entitled “availability and persistence of web citation in humanities literature” found that there has been a substantial increase of web citation per article from 2007(0.25%) to 2017(3.02%). The study also found that 45.61 percent of citation is not accessible and majority of such citation depicted HTTP Error Code 404 (Garfield, 1970). The study also revealed that web citations emanating from .org domain indicated more failures rates compared to .edu and .com domains (He & Hui, 2002).

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RESEARCH METHODOLOGY

The present study was carried out using the document examination method within the framework of descriptive analysis. Bibliometric study methodology enables the scientific production on the research topic to be visualized through objective techniques and explained in numbers (Nyheim & Connolly, 2011).The research data used in this paper were downloaded from the Indian Citation Index (ICI) database, which comprises several sub databases. Previous bibliometric analyses were usually based on the two most widely recognized international databases: WoS (Web of Science), Scopus and Google Scholar (Cronin, 1997).

The study used bibliometric indicators as analysis methods, which are the appropriate Mechanisms for analyzing and representing the data used (Park & Gretzel, 2007). Specifically, the study used some of the most popular indicators of research according to this methodology, such as: the total number of papers, to measure productivity, and total citations, to represent incidence of a country, institution, or author (Small, 1973); the h-index to indicate the quality of a set of papers (Summers, 1984):(h-index, for a researcher, means that he/she has at least H papers cited at least H times (j.Barllan & Pertz, 2009); the number of papers above a threshold (number of citations) to analyze the influence of articles (Brin, Motwani, & Winograd, 1999); the impact factor provided by the WoS to quantify the influence on dissemination of journals (Cronin, 1997); and the ratio of citations/articles to measure the impact of each article.

INFLUENCE OF OPEN ACCESS PUBLICATION The online environment of late has created a revolution in scholarly publishing. Scholars are now very much eager to publish on the web, Whether on the web, whether in an online journal or to their own web site because of the fact that their work gets greater visibility by creating novel forms of scholarship (MacRoberts & MacRoberts, 1989). Now-a-days research scholars and authors are very much interested to have free access to several types of sources. The craze relating to free online access to online or digital information is ‘open accesses. Moreover, ‘the publishing policies of open access improve the impact of scholarly literature because scholars publish their scientific articles without the expectation of

Page 45 of 126 payment (Antelman, 2004)’’ .Thus, open access publication have currently bought considerable influence upon both the quality and quantity of research communication.

CITATION IMPACT We are now very much acquainted with the spirit of publication of open access journals which make the full text free available to the public. Currently many reputed journals are moving towards providing online access to only the content of publication of recent years yet making the accessibility of majority content through conventional way of access. On the other hand, quite a few reputed journals, which have moved to open access distribution, offer the availability of full text content of all their publication. In this context, the author pay due attention to the impact of their works. The scholar like (Antelman, 2004). Stress that, ‘if authors can see an improvement in the impact of their work due to open access, they will be willing to use open access routes. The way to test the impact advantage of open access is not to compare the citation count of individual open access and non –open access journals, Access is not to compare the citation count of individual open access articles appearing in the same (non-open Access) journal. The most secure methodology for measuring the impact of open access is then the citation impact of the articles from the same issue of the same journals’. Studies conducted by (Brody, Harnad, & Carr, 2006)ventilated the thoughts of citation impacts for web citation. They have discussed the impact of web citation in different angles. The synthesis of their views provides an impression that though articles in web which are freely available are undoubtedly widely read but their impact lies in the fact how well they are cited in other works and their subsequent citation counts. SCHOLARS VIEW ON CITATIONS DECAY Citation decay is a matter of concern so far as existence of web source is concerned. The author’s citation may go down if website of the published material which has citied the particular author(s) ceases to appear on web. In this regard (Kim & Fesenmaier, 2008).Are of opinion that the availability of online resources, there accuracy and viability are the key consideration to be taken into consideration in any given academic research. Therefore, the author warns about the uncertain nature of web, decay of citation need high attention so far as scholarly communications. In order to examine the reality of the case, (MacRoberts M. H., 1989)studied a sample of more than 500 scholarly articles published in leading journals of library and information sciences and found that, “only 56.4% of those URLs were permanent, while the rest had disappeared from the original web address and more than half

Page 46 of 126 the online citations contained incomplete information and the majority did not include a retrial date”. An interesting study on web page persistence was conducted by (Osareh, 1996)who pointed out that “web documents are not a particularly a stable media for the publication of long term information and the maintenance of individual objects or items”. Therefore, decay of citations, unavailability of citied web sites really pose a threat while examining or cross checking the cited materials at different times as and when required barring a few cases where online journals are hosted by established journals with stable web platforms. ADVANTAGES OF USING WEB SOURCES A researcher finds it easier to avail literature pertaining to the area of his or her research endeavor effortless as the web sources offer the following striking advantages:  It is easier to gather literature from the web than its printed counter parts.  Authors can easily take the desired substances of a cited text available in html format without wasting his time in typing the same.  Reduces the efforts spent on literature search and saves the time of researcher.  Authors/researchers can write papers at their own convenience comfortably at his desktop/laptop just with internet connectivity,  Authors/researchers can save money by avoiding unnecessary printouts of irrelevant papers. DISADVANTAGES OF USING WEB SOURCES Besides the above mentioned advantages, citations to web sources may be put to numerous questions due to the following pitfalls:  So many web citations in a paper may not create a healthy impressions upon the readers about the integrity of the work,  Easy availability of web resources might create an easy going attitude among authors in their research pursuit putting adverse effect on the quality of papers ,  Decay of citation may be a matter of concern to the readers when they do not trace the citied website.  Amateur author may rely on web sources to write papers without properly acknowledging the source leading to plagiarism which may deflate the standard of publication of a journal especially when the plagiarized contents escape the attention the editors.

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CONCLUSION Web citations are increasingly used by scholars in their research communication as materials available on open web provide easy ways of making research platforms without pondering much about the availability of literature on a specific area of research. The difficulties in gathering literature from print sources are no more hurdles now carrying out a specific research a s web source have offered tremendous opportunities to make a ground work of research ready. However, it is not always practicable to cite only web resources. Citations to web resources must justify their presence along with pure citations from articles of journals. Despite the growing trend of web citations, their credibility and usefulness is always at stake due to decay of citations resulting error messages in retrieving the web site and similar reasons. Despite the fact, research communications have been incredibly fast due to the wide access of web resources and there corresponding citations. REFERENCE

1. Anckar, B., & Walden, P. (2001). Introducing web technology in a small peripheral hospitality organization. International journal of contemporary hospitality management, , 13(5), 241-250. 2. Antelman, k. (2004, july). Do open access articles have a greater citation impact ? college & Research Libraries. Retrieved January 10, 2019, from http://eprints.relis.org/archieve/00002309/01/do_open_access_CRL.pdf 3. Brin, S., Motwani, R., & Winograd, T. (1999). The PageRank citation ranking: Bringing order to the web. New york: Stanford InfoLab. 4. Brody, T., Harnad, S., & Carr, L. (2006). Earlier web usage statistics as predictors of later citation impact. Journal of the American Society for Information Science and Technology, , 57(8), 1060- 1072. 5. Casserly, M. F., & Bird, J. E. (2008). Web citation availability: A follow-up study. journal of scietometrics and bibilometrics , (VII)44-17. 6. Casserly, M. F., & Bird, J. E. (2003). Web citation availability: analysis and implications for scholarship. College & Research Libraries , 64(4), 300-317.

Page 48 of 126 7. Cronin, B. S. (1997). Comparative citation rankings of authors in monographic and journal literature: A study of sociology. Journal of documentation , 53(3), 263-273. 8. Garfield, E. (1970). Citation indexing for studying science. . 9. He, Y., & Hui, S. C. (2002). Mining a web citation database for author co-citation analysis. Information processing & management, , 38(4), 491-508. 10. j.Barllan, & Pertz, B. (2009). The lifespan of infometrics on the web : an eight year study (1998- 2006). April: Scientometrics, 79(1),7-25. 11. Kim, H., & Fesenmaier, D. R. (2008). Persuasive design of destination web sites: An analysis of first impression. Journal of Travel research , 47(1), 3-13. 12. MacRoberts, M. H. (1989). Problems of citation analysis: A critical review. . Journal of the American Society for information Science , 40(5), 342-349. 13. McKercher, B. (2008). A citation analysis of tourism scholars. . Tourism Management, , 29(6), 1226-1232. 14. Morrison, A. M., Taylor, S., Morrison, A. J., & Morrison, A. D. (1999). Marketing small hotels on the World Wide Web. . Information Technology & Tourism, , 2(2), 97-113. 15. Nyheim, P., & Connolly, D. (2011). Technology strategies for the hospitality industry. New york: Prentice Hall Press. 16. Osareh, F. (1996). Bibliometrics, citation analysis and co-citation analysis: A review of literature. I. Libri , 46(3), 149-158. 17. Park, Y. A., & Gretzel, U. (2007). Success factors for destination marketing web sites: A qualitative meta-analysis. . Journal of travel research, , 46(1), 46-63. 18. Small, H. (1973). Co‐citation in the scientific literature: A new measure of the relationship between two documents. Journal of the American Society for information Science , 24(4), 265-269. 19. Summers, E. G. (1984). A review and application of citation analysis methodology to reading research journal literature. Journal of the American Society for Information Science , 35(6), 332- 343.

Page 49 of 126 “BundelkhandCuisine in Present Instances; Referring From Ancient to Current Scenario” (Ajay Kumar Singh, Head of Department, IHM, Bhopal Chandrakant Divakar, Assistant Professor, Jagran Lakecity University, Bhopal)

Abstract: - Chandel ruled the dynasty of Chandela's Jejakabhukt, known as Bundelkhand, starting from Nanuka, Vakpati to Hammira for about 500 years, from the 9th century to the 13th century. This is Ghazni. Central India is known for its artistically sculpted temples, which have been one of the main attractions since an era of eroticism. Study reflects another real reason: The ruler king made a tradition of building at least ten temples during his time, a country of worries, history, landscapes and preparing food, but their dishes became very archaic as the time drove. The cuisine of the Bundelkhand region is rather rich and of varied quality because of the variety of ingredients such as the use of pure ghee, mustard oil, combinations of herbs and spices, the use of large quantities of cloves, star-anise and cinnamon, extreme hot and cold weather conditions and the culture of the people of this region. Since most non-vegetarian dishes have been prepared from game meats, vegetarian dishes are also made from the ingredients from the local rivers and ponds. In order to attract international food lovers / tourists, these dishes can be re - introduced by the hotels that serve the hospitality industry in the region of Bundelkhand, although few of them have already started these dishes in the menu of their hotels and restaurants. Moreover, this research paper will focus on this cuisine's extinct dishes.

Key words: Chandela, Cuisine, Bundelkhand, Extinct -dishes, ingredients, nanuka.

Overview

Page 50 of 126 The Jejakabhukti individuals like the delicately cooked dishes of different tastes, texture, appearance and flavors, which include the variety of vegetarian and non - vegetarian dishes. The main uses of the main ingredients are cloves, whole red chilies as the area is in the warm climate, so that their cuisine tends to be spicy, the use of species such as patthar phool, star anise, Shahi jeera, bay leaves, seeds are also used in large quantities, since these peculiar flavoring ingredients play a vital role in the formation of a thick gravy. Rest assured, once you taste the many mouth-watering dishes, it will be difficult for you to stop your hands and satisfy your heart. Maybe many who didn't visit Bundelkhand didn't hear. The region's staple diet is wheat as it grows locally. There are numerous ingredients, but lotus root (Kamal kakdi), known locally as MURAR & water chestnut, is the main ingredient in this area, which is used to prepare numerous dishes where the shell of the green tender water chestnut is removed and a signature vegetarian dish is made (paniphal curry). The cooking method varies between stewing, roasting, broiling, braising and frying. The Rajput liked non- vegetarian dishes, i.e. mutton, fish and games (particularly hunted). They were cooked in desi ghee and flavored with herbs and spices, and preferred cooking in a "dum" style. This area is covered by its adjacent area, which had some influence on cooking style. Some of the region's popular dishes are also discussed. Bundelkhand is a group of small districts in Uttar Pradesh and Madhya Pradesh. Although it is located in the heart of India, it is one of the most ignored areas in the country. One of my people's biggest problems is the lack of efficient use of resources. We have many well - connected rivers such as Betwa, Ken with Yamuna and Narmada boundaries. Even my hometown of Lalitpur is surrounded by nine dams, but every year there is a heavy water shortage. Once rich in forests and vast agricultural lands, there is now very little vegetation due to lack of water conservation schemes. Infertile land is also one of the main causes. Only 45 percent of the Bundelkhand crop area has access to irrigation, which is also the primary source of groundwater. Since 2003, they have been facing drought almost every year, leading to enormous crop destruction. In other years, we have faced either heavy floods or late monsoon.Since the majority of farmers are already poor and grow crops by taking loans, their inability to pay back forces them to take drastic action. Both the central government and the state government provide enormous relief packages annually, but in vain. The central government announced 7266 crore for development in 2015, but not even 10 percent is actually used.

Page 51 of 126 Local politicians take advantage of illiteracy of farmers in elections. Votes are never casted on the basis of development but caste, creed or religion. Many governments came and went, but bundelkhand is still “backward”. Farmers are dying of debts, land is being excessively exploited, even rainfall, increasing poverty and literacy, zero industrial growth, government ignorance, corruption has created such a deep web that cannot be easily resolved. The only way to revive the glory of Bundelkhand is through proper ground planning, increased industrial development and massive water conservation methods. There is high food availability in three districts of Jalaun, Lalitpur and Hamirpur. Due to the good coverage of canals, high fertilizer consumption and high yield, the availability of food grains and calories in these districts is higher. There is also a high availability of livestock that has made these districts a high food supply area. Despite the drought, the availability of live stocks is high, as livestock farming is an integral part of the rural economy. In recent years, significant progress has been made in improving live stocks through breeding, the removal of unwanted animals and the upgrading of indigenous cattle with improved bulls of well - tried India breeds and the distribution of seeds of improved fodder varieties. The Jhansi and Banda district have moderate food availability. While the availability of food grain and calories is low, the availability of livestock is high due to drought and migration. It is often said that UP Bundelkhand has more cattle than human population. People from Jhansi and Banda migrate due to drought after selling their livestock to people who still live, which is why the availability of livestock per capita is higher. It is also possible that UP Bundelkhand has a high population of livestock due to Hindu reverence for cows and buffalos. District Banda's agricultural development is not in line with the standard and hilly weather patterns of the district Jhansi does not allow large - scale agriculture and land cultivation under improved agricultural practices. That is why there is moderate food availability. Mahoba and Chitrakoot offer little food. Although the available calories for consumption are higher (due to the inclusion of onions, potatoes, oilseeds and sugar), the low availability of food grains and livestock has led these districts to fall into the low food availability category. These districts have also been cursed by droughts for the past few years, which is the main reason why these study districts have low food availability. But at the aggregate level, the data shows that UP Bundelkhand's availability of food grains is good for the most part.

Page 52 of 126 This is due to the NFSM (National Food Security Mission), which aimed to increase production (especially for pulses suitable for dry land farming) by expanding the area and creating employment opportunities and strengthening the economy at the farm level in order to restore farmers ' confidence. History Jejakabhukti's Chandela was a royal dynasty in Central India. Between the 9th and 13th centuries, they ruled more of the Bundelkhand region, previously called Jejakabhukti. Initially, the Chandelas ruled as Kanauji Gurjara-Pratiharas feudators. The Chandela ruler' Yashovarman' became virtually independent in the 10th century. Although he continued to recognize the sovereignty of Pratihara.Their power rose and also declined due to battles with neighboring dynasties, especially the Malwa Paramaras and the Tripuri Kalachuris. The Chandelas have faced raids by northern Muslim dynasties, including the Ghazni and the Ghurids, since the 11th century onwards. The power of Chandela ended in the early 13th century after the invasions of Chahamana and Ghurids. The Chandelas have been recognized for their art and architecture, especially the temples in their original capital, Khajuraho. They also built several temples famous for their carvings. Besides that, there are many palaces and forts. Including Ajay-garh Kalinjar's fortresses, their later capital Mahoba. It's all about Chandela's royal dynasty. Mythical legends do not know the origin of the Chandelas. The records and classical texts, such as Balabhadra-vilasa and Prabodha-Chandrodaya, suggest that the Chandelas belonged to the legendary lunar dynasty (Chandravansha). Furthermore. A Khajuraho inscription also shows that the first king of the dynasty, Nanuka, was a descendant of sage Chandratreya and Atri's son. However, one of the inscriptions gives a slightly different account, in which Chandratreya is referred to as Indu's son, also known as Moon and Atri's grandson. The gravestone of Baghari and the inscribed of Ajaygarh contain similar mythical accounts. Among the Chandelas ancestors, the Balabhadra-vilasa also names Atri. Another inscription in Khajuraho tells us about King Dhanga Chandela as a member of the Vrishniclan (who also claimed to be part of the Lunar dynasty). The later medieval texts then describe the Chandelas among the 36 clans of Rajput. These include Mahoba-Khanda, Ratnakar, Prithviraj Raso and Kumarapala-charita. There are many legendary stories that the old generation has told people to keep the legacy of the dynasty alive in this era in several parts of the country. Culinary Excellence

Page 53 of 126 Bundelkhand's land has a teacher's chronicle. It stands out among everyone, be it cultural heritage, art & crafts, hand loom, culture or delicacies. In addition to the culinary delicacy, we cover some of the region's authentic and unsung cuisines. Starting the grand feast with the year’s old Budelkhandi traditional dish called Bara, it’s made from split black lentil dumplings, soaked in buttermilk, tempered with mustard seeds and served with crushed sugar. One can still find this dish in clay jars in some of the villages. The credit of protecting and restoring the year-old traditional cuisine goes to the homemakers, who kept it alive.The other cuisine that needs special mention here is Maida, made from the small pieces of gram meal fried in oil and cooked in thin tomato- based gravy. If you don't like too much spicy food, you can always choose a light meal called Maheri that's a bit like khichdi. The platter is light yet filling! For non-veg lovers, Bundelkhand offers some un-matched traditional cuisines including Bundeli , Kadaknath Murgha, and Keeme Ki Tikki. Interestingly, Kadaknath Murgha is also known as 'Kali Masi' because of its dark colour. It is one of the varieties of chicken, mainly found in the areas of the Madhya Pradesh. When it comes to Bundelkhandi desserts, you can have endless options. Ras and Lapsi are one of the most delicious sweet dishes to shoot! Anarsa is a traditional dish that needs special attention, a deep fried sweet dish made from rice flour and jaggery (gud). Inspired by the indigenous tribes of Madhya Pradesh, Orchha, Jhansi and Datia, the food is a tribal cuisine experiences and their traditional style of preparation; use of raw materials and extensive consumption of different types of millets make it distinguishable from the cuisine of other regions. Bundelkhandi cuisine traces its roots back to the Jain food; the specialty of the cuisine is its unique amalgam of wheat and milk with local culinary products. I started with the Bara (black split Lentil dumplings, soaked in buttermilk, tempered with mustard seeds, served with crushed sugar). The dumplings are not too soggy, but soft enough and the milk of the butter is calming. I didn't like the crushed sugar confusing the platter, so I decided not to use it. The vegetarian thali had much more options than the non-vegetarian one. The Bhate ka Bharta, roasted aubergine mash, onions, tomatoes, pounded spices, finished on 'Sil-Batta' (the traditional grinder) was the definition of 'simple is charming'. There was not a trace of oil in the dish, yet it was perfectly cooked and adequately mixed with spices. The Maheri -slow cooked broken wheat with buttermilk was a bit like khichdi. It was light yet filling. The Keeme ki Tikki which is grounded minced lamb and gram lentils cakes went so well with the gooseberry

Page 54 of 126 chutney that was on the table. Again, this is a gridled preparation, so less oil. The Bundeli gosht and shikaar gosht tasted similar but the chef explained that people of Bundelkhand call the later 'shikaar' even now because traditionally, it was hunted meat cooked with freshly pounded spices.

The meal's catch was Kadaknath Murgha. The Kadaknath is an Indian chicken race located in the Madhya Pradesh area, where the meat is black. It's not surprising that the black meat turns you off, but I would prefer the shikaar any day. There was a mixture of different rotis in the bread basket - Jowar ki (sorghum flour flat bread), bajre ki roti (millet flour bread), adraini struggle (deep - fried flat bread made from specific proportions of wheat flour and gram flour and some spices), and tikkad (thick whole wheat bread). There are also other accompaniments on the table, such as Sannata Raita (spiced and tempered yoghurt), Launji (tomato relish), Mirch (dried chilies, soaked in butter milk and deep fried), and Nainu (fresh homemade white butter). Dessert isn't lavish and rich but the Magadh ke Ladoo -Indian sweet made from flour and fudge milk -is a good way to end the fascinating spread. Post meal, you don't feel heavy or sedate like you do with a lot of others. Bundelkhand has mastered the art of creating a light yet satisfying spread. -The Bundelkhandi Food Festival is on at Masala Art, Taj Diplomatic Enclave, till today; lunch and dinner Few of the Chandela's popular dishes can be included in the menus of every house, dhaba, restaurant, hotel and even Indian cuisine. Some of the region's popular dishes are -  AWANRIYA: A dish made from pureed amla (Indian gooseberry) mixed with gram meal baked like kadhi, tempered with asafetida, red chili powder and ghee.  PAPREE: It's served as a gram flour snack, garam masala; ajwain and deep fried and looks like a papad.  MAHERI:Coarsely ground maize is cooked with buttermilk.  THADE BHATE: Small brinjals which are stuffed with mixture of spices, ginger, garlic, onion & condiments ground together & then cooked in enough oil specialty is no water is used as it has enough thick gravy.  MURAR KE :Lotus root stems are cooked with Bengal gram, whole spices & ground together on stone, flatten into tikki shape & deep fried, served with chutney.

Page 55 of 126  BARA:It literally resembles with , Vada is made from deskinned black gram, but curd is not beaten properly, garnished with powdered red chillies, crushed broiled seeds& served with green coriander / tamarind chutney.  BAFORI KI SABJEE: This dish is steamed magodi of moong dal, prepared in gravy.  SEETA PHAL KA RAITA:Yellow pumpkins boiled, passed through the grater mixed with curd tempered with , red chilli powder.  DOBRI:It is a sweet dish made from , milk, charoli nuts & other dry fruits.  MURGH CHANDELA:Chicken is cut in required cuts & marinated with all whole spices, ginger, garlic, green chilies& curd, cooked with pure desi ghee.  GOSHT BUNDELA:Mutton is marinated with all whole spices, ground ginger, garlic, green chilies& onion, cooked in mustard oil.  CHIRONJI KA HALWA: charoli nuts are ground & cooked with desi ghee & sweetened.

Objective The aim of this research is  Exploring cuisine opportunities.  Introducing the Chandela dynasty's local culture through cuisine.  Knowing the original cuisine of bundelkhand.  Bundelkhand cuisine has its own role in central India, which can be introduced in gourmet cuisine at international level.

Methodology:

In these areas, such as Khajuraho, Chhatarpur, Mahoba, Jhansi, Damoh, Hamirpur and other Bundelkhand areas, a thorough visit was made. Some help of the electronic media was also taken in this survey. Though, the interviews conducted to a good number of People, still majority of the locals and the staff members of hotel were unavailable. Because of the number of tourist is huge now, that is why it cannot be reached to one and all. It was very difficult to approach the executives of the hotels as most of them were busy. Despite prior appointments, they were inaccessible at times being engaged elsewhere.

Page 56 of 126 The respondents due to non-availability of time could not discuss many aspects of the topic in depth. Many respondents were just not interested in interacting as they considered it to be a waste of time, a non- lucrative approach. This negative approach was quite impairing.

Conclusion:

The cultures of the central state Madhya Pradesh are different from the rest of the country. In addition to this, the cuisine of the Bundelkhand region has no exception. People have not visited this central state, might not have heard about this cuisine. Many small tribes reside in this state and they are not fully exposed to the modern world. Due to this reason, the specialty remained in their lands and among them. Festivals were some of the prominent occasions when the best of dishes were made and served among them. Excellence in the cooking methodologies was at par in that era. There were recipes which were prepared brilliantly and had wonderful combinations of the spices and several other ingredients as well. Introducing these excellent dining dishes in the modern way will help people to perceive the extended knowledge about the dynasty and their disremembered taste of the various cuisines.

Reference:

 Harihar Vitthal Trivedi (1991). Inscriptions of the Paramaras, Chandelas,Kachchapaghatas, and two minor dynasties. Archaeological Survey of India. OCLC 863257691.  Om Prakash Misra (2003). Archaeological Excavations in Central India: Madhya Pradesh and Chhattisgarh. Mittal Publications. ISBN 978-81-7099-874-7.  Peter Jackson (2003). The Delhi Sultanate: A Political and Military History. Cambridge University Press. ISBN 978-0-521-54329-3.  R. K. Dikshit (1976). The Candelas of Jejākabhukti. Abhinav. ISBN 9788170170464.  Sushil Kumar Sullerey (2004). Chandela Art. Aakar Books. ISBN 978-81-87879-32-9.  SisirkumarMitra (1977). The Early Rulers of Khajurāho. Motilal Banarsidass. ISBN 9788120819979.

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Wage &salary Administration in the Hotel Industry

(Dr. Sannjeev Kumar Saxena, Additional General Manager, ( L&D), Jaypee Hotels Ltd)

Abstract:

The administration of wages and salary is the most important task in personnel administration. Mere determination of the wage structure is not enough; it must be properly implemented and administered. This calls for keeping track of various changes on which wages depends and compare them with the established standards. Wage survey, wage plans and job evaluation are the three important method used for this purpose. These methods have to be applied with prudence. Wage and salary also subject to a variety of legislation and in this context, compliance with existing legislative measures is very important. The aim of wage and salary policy is to recognize the value of each job, provide stability in earning, allow individual to reach full earning potential and to ensure that all staff shares in the organization prosperity. By considering

Page 58 of 126 the importance of wages & salary administration an attempt was made to find out, what are the industry standard practices and what practices hotels are adopting regarding wages & salary administration. To do a meaningful and in-depth study a sample of 40 hotels, which represents the universe of different class of hotels, that includes five star, four star, three star, two star, heritage and unapproved hotel from Rajasthan. The rationale behind this sample is to have proper representation and can have a comparative study. The study was of descriptive, analytical and diagnostic in nature and comprises the essential elements of social sciences, enquiring to explain the organizational culture. This explorative study is based on both primary & secondary data. The primary data has been collected with the help of a structured questionnaire and through direct interviews with hotels Human Resource Manager/ General Manager/ Managing Director/ Employees. Secondary data has been collected from internal records of the hotels as well as from other published sources.

Key words: Wage, Salary, Human Resource

Introduction In the realm of social sciences, more than in any other field there is a constant danger of a schism between theory and practice. This may, at any time manifest itself in the dichotomy of ideas underlying the theoretician’s models and those governing the practitioner’s action. Such a tendency may be inevitable to some extent, in certain situation but its continued persistence endangers the validity and usefulness of the theoretical as well as practical aspects of study. In the field of wage determination, a situation of this kind seems to be perilously at hand. This conviction is borne out of the fact that while during the last three decades or so, there have been tremendously significant development in the field of wage setting techniques, little progress has been made in understanding of the wage determining principles. One of the most difficult functions of human resource manager is that of determining the rates of monetary compensation. It is not only complex, but also most significant, both to the organization and employees. “Every human resource manager is entrusted with the responsibility of establishing equitable wages and salary structure on one hand and maintaining on equitable labour cost on the other”1 Human

Page 59 of 126 resource manager at present stage is surrounded between the conflicting interests of the employees and the employers still for the successful functioning of the organization wage and salary administration is essential. Wage and Salary Administration refers “to the establishment and implementation of sound policies and practices of employee compensation. It include such areas as job evaluation, survey of wage and salaries, analysis or relevant organizational problems, development and maintenance of wage structure, establishing rules for administering wage, wage payments, incentives, profit sharing, wage change and adjustment, supplementary payment control of compensation cost and other related items.”2 Wage and Salary Administration refer “to the framing and implementation of policies and practices pertaining to employee compensation. It includes development of wage structure, wage survey, wage incentives, profit sharing, wage adjustment and other related items concerning wage payment.”3 The administration of wage and salary has a wide range of impacts on the internal forces acting within the organization and external forces influencing decision-making process of the organization from outside. In this regards, it has been rightly observed as “the problem of wage structure with which industrial adjudication is concerned in a modern democratic state involved in the ultimate analysis to some extent ethical and progressive social philosophy which have rendered the old doctrine old laissez faire obsolete.”4 “A sound wage and salary policy contributes to the organizational effectiveness in four basic ways.”5 First, a sound wage and salary policy can serve to attract qualified applicants to the organization, other things being equal, an organization offering a higher level of pay can attract a large number of qualified applicants then its competing units. Second, it helps to retain competent workers in the organization. Although retaining competent workers is contingent on many factors. Wage and Salary policy helps by maintaining a fair internal pay structure and by providing attractive benefits. Turnover is thus reduced along with costs associated with recruiting, selecting and training placement. Third, it serves as an incentive to motivate employees to put forth their best efforts. Finally, minimizing the cost of compensation can also contribute to organization effectiveness, since compensation is a significant cost for most employers. The wage and salary policy plays a vital role in determining and defining the employer-employees relationship. There is no dispute about the concept that satisfied labour force is a valuable asset for the organization, therefore it is very essential that apart from employment facilities, the employee should be adequately rewarded and compensated.

Page 60 of 126 A sound wage and salary policy is important from the viewpoint of social reformers and trade unions. When an organization prefers not to offer competitive and equitable wage and salary to its employees than it attract criticism from social reformers and trade unions. Sometimes it causes direct conflict between them, which may lead to agitation, strike and lockouts, in any situation this cannot be afforded by any organization when they are working in volatile and competitive environment. Similar situation may also attract intervention by the government. One very critical aspect of wage and salary is represented by its multiplier effect on economy. Therefore it is suggested that economic organization should evolve and develop a balanced package of wage and salary and administer it in most appropriate and effective manner. Aim of Wage and Salary Policy By keeping in view the importance of sound wage and salary policy the following aims were structure in the selected hotels identified determining the wage and salary units.

 To recognize the value of each job

 To provide stability in earning

 To allow the individual to reach full earning potential

 To ensure that all staff shares in the hotel’s prosperity through increased efficiency. 1. Approaches for Determining Structure Of Wage And Salary The exercise related to the determination of wage and salary structure includes, Organizational ability to pay, supply and demand of labour, job evaluation, Prevailing market rate, cost of living, trade union bargaining power, managerial attitude, psychological and social factors. A brief introduction of the activities related to the determination of wage and salary structure is offered in the following explanation.

 Organizational Ability to Pay Employer’s ability to pay is an important factor affecting wages, not only for the individual firms, but also for the entire industry. This is a function of the financial position and profitability of the firm.

 Supply and Demand of labour The wage is a price for the service rendered by a worker. The firm requires these services, and it must pay a price that will bring forth the supply, which is controlled by the individual workers or by a group of workers action together through their unions. The primary result of the operation of this law of supply and demand is the creation of the “going-wage rate.”6

 Job Requirement

Page 61 of 126 If a job requires skill, greater responsibility and risk, the worker placed on that job will naturally get higher wages in comparison to other jobs which do not require the same degree of skill, responsibility or risk.”7

 Cost of Living Index The cost of living index is also claimed as an aid in determining the wage and salary levels as it offers useful information about actual cost of living. But several eyebrows have been raised against considering the cost of living index as the basis for determining wage and salary levels with long term perspective. In comparison to this, it can be appropriately used as a stopgap device in times of inflation to provide relief to employees against the rise in prices, thus, it is a short term device for adjusting wage and salary by keeping the increase or decrease in the cost of living index in consideration.

 Prevailing Wage Rate This is the most widely used and accepted criteria by the organization in fixing wage and salaries for their employees. It is also termed as comparable wage or going wage rate. This is done for many reasons. Firstly, the wages paid reflect the image of the organization in the society. Secondly, due to competition, various organization usually keep their wages level at par. Thirdly, various organization follows the policy of equal pay equal work. Fourthly, the functionally related companies require the same kind of manpower and therefore the same they have to keep the wage rates at the market rates. Fifthly, if the organizations ignore these factors they usually loose skilled manpower to the organization, which are paying higher wage rates.”8

 Trade Union Bargaining Power The capacity of trade union related to collective bargaining is also of the prominent indications for determining levels of wages and salary. The bargaining capacity of trade union depends upon strength of its leadership and size of membership. When trade unions are able to effectively use the instrument of collective bargaining then the employers are forced to redesign the wage and salary level.

 Psychological and Social factors These determine in a significant measure how hard a person will work for the compensation received or what pressure he will exist to get his compensation increased. Psychologically, people perceive the level of wage as a measure of success in life. Sociologically and ethically people feel that “equal work should carry equal wages” that “wage should be commensurate with their efforts” that “they are not exploited, and that no distinction is made on the basis of caste, colour, sex or religion.”9

Page 62 of 126 To satisfy the condition of equity fairness and justice, a management should take these factors into consideration. Factors Determining Wage And Salary Structure In The Selected Hotel Units An attempt was made to assess the main consideration for determining wage and salary structure in the selected hotels units. The main consideration identified for this purpose includes the following:

 Organizational ability to pay

 Supply and demand of labour

 Job requirement

 Cost of living index

 Prevailing market rate

 Trade union bargaining power and Psychological and social factors. The result are shown in the following table: Factors Determining Wage And Salary Structure ( Table 1)

1 S.no Factors for Wage and Salary 5star 4 star 3 star 2 star AV.% star Heritage Unapproved

1 Organizational ability to pay 33% 100% 80% 80% --- 71% 60% 72%

Supply and Demand of 2 50% --- 50% 60% --- 14% 40% 40% labour

3 Job Requirement 16% 100% 60% 20% --- 42% --- 32%

4 Cost of living Index 16% 50% 20% 80% --- 57% --- 30%

5 Prevailing Wage Rate 80% 50% 70% 100% --- 83% 100% 80%

Trade Union Bargaining 6 16% 50% 10% ------7% Power Psychological and Social 7 16% ------3% factors

Page 63 of 126 The above analysis signifies that the selected hotels units like to use more than one of the identified bases for determining wages and salary structure but the most common factors are prevailing wage rate & organization ability to pay that is 80% and 72% respectively by all the categories of hotels because hotels representative says that competition demands that competitors adhere to the same relative wage level, and trade union encourages this practice so that their members can have equal pay for equal work and geographical difference can be eliminated. But during the research it was found that in certain cities prevailing wage rates in the geographical area are very low where as organizational ability to pay to their employee are more. This has lead to frustration in the employees, which has resulted in maximum % of labour turnover in hotels. Supply and Demand of labour, Job Requirement, cost of living index is next important factor in determining wage and salary structure. Whereas trade union bargaining power and psychological and social factors are only concerned in five star hotels, which is merely 16% only. 2. Increment Policy It is a natural expectation of employees to gain higher wages and salaries when their experience curve yearly takes upward trend, and when organization fails to recognize the values of the length of experience then it is like to lead to frustration. By keeping this in view an attempt was made to highlight the duration of increment in wage and salary structure of the employees in the selected hotels units. The result are shown in the following table: Duration of Increment (Table No 2) S.no Category of Hotel Yearly Two Years Three Years N0 Fixed Duration 1. 5 star 100% ------2. 4 star 100% ------3. 3 star 70% 10% 20% 4. 2 star 60% 10% 10% 20% 5. 1 star ------6. Heritage 85% 15% ------7. Unapproved 30% 20% 20% 30%

The above analysis signifies that more than 60% of the selected hotels units are following yearly increment policy. But less than 20% of the three stars, two stars, Heritage & Unapproved Hotels

Page 64 of 126 follows two yearly/ three yearly increment policies are being used. It was also found that 20% and 30% of the two star and unapproved hotels respectively do not have fixed duration of increments. 3. % of Labour Turnout Due To Non-Satisfaction of Wage and Salary Structure It is seen that most of financial sound organization take into consideration the prevailing wage rate factor while fixing up the wage and salary structure of their employees. This may engineer a sense of frustration in the employees, which lead to heavy labour turnout. In this regards an attempt was made to find out the % of labour turnout due to non-satisfaction of wage and salary structure. The result is tabulated in the following table: % Of Labour Turnout (Table-3) S.no Category of 15% 10- 15 0-05 0-15 % Very No Data Hotel onwards % % Low Available 1. 5 star 25% 50% 25% 25% ------2. 4 star 50% --- 50% 50% ------3. 3 star 60% 20% --- 60% 10% 10% 4. 2 star 60% ------60% 20% 20% 5. 1 star ------6. Heritage 72% --- 14% 72% --- 14% 7. Unapproved 30% --- 10% 30% 50% 10% The above analysis reveals that % of labour turnout due to non-satisfaction of wage & salary structure is 10-15% in 50% of 5 star hotels (Including the chain Hotels) surveyed because they give more focus on prevailing market rates in determining wage and salary structure of the employees rather the giving much importance to factor organization ability to pay. Whereas more than 50% of the two star, three star, four star and heritage this % is between 0-15% and in unapproved hotels the % of labour turnout is very low due to loyalty towards the owner, social causes and illiteracy of the employees. 4 Non-Salary Benefits Offered To Employees Management is concerned with attracting and keeping employees, whose performance meets at least minimum levels of acceptability and at keeping “absenteeism” and “turnover” to tolerable levels. The provision of benefits and services can be and are important in maintaining the employees and reducing or keeping turnover and absenteeism low. The non-salary benefits are important competent of wage and salary administration. There is growing trend on the part of unions to make demands for the benefits, which are other than direct wages.

Page 65 of 126 Example are Insurance, pension, Provident Fund, HRA, Bonus, gratuity, Medical Reimbursement, Loan facilities, Free Education for children, Vacation with Pay (LTC), Subsidized duty meals, Sports facilities, Library, recreational facilities, Housing Facilities etc. The non-salary benefits are payment to employees for the time not worked. It is an attempt to compensate & protect employees against hazards. It also refers to the offer of several services to the employees by the employer. In this regards it has been observed as “ in the broadest sense, such fringe can be constructed to include all expenditures designed to benefit employees over and above regular base pay and direct variable compensation related to output.”10 Non-Salary Benefit Offered By Selected Hotel Units In today’s competitive environment no organization can survive without a talented employees and to withhold these employees organization are leaving no stone unturned to provide better non-salary benefits than their competitors. The non-salary benefits given by the organization to their employees mainly include the following in the selected hotel units:

 Insurance, Pension, House Rent Allowance and Gratuity

 LTC, Medical Reimbursement

 Free Education for Children

 Cooperative Facility

 Subsidized Duty Meals

 Sports Facilities

 Library

 Recreational Facilities

 Housing Facilities

 P.F and Loan Facilities Therefore, an attempt was made to identify the non-salary benefits given to the employees in the selected hotel units. The result are shown in the following table: Non-Salary Benefit Offered (Table 4)

1 S.no Non-salary benefits 5star 4 star 3 star 2 star A.V% star Heritage Unapproved 1 Insurance 100% 100% ------42% --- 28% 2 Pension 66% ------42% --- 18%

Page 66 of 126 3 Provident Fund 100% 100% 100% 100% --- 100% 50% 83% 4 LTC 83% 50% 30% ------28% --- 28% Medical 5 100% 100% 30% ------42% --- 35% Reimbursement 6 HRA 100% 100% 100% ------100% --- 75% 7 Gratuity 100% 100% 100% ------100% --- 55% Free Education for 8 50% ------8% Children 9 Cooperative facilities 50% 50% ------28% --- 15% 10 Loan facilities 50% 50% --- 40% --- 28% 40% 25% Subsidized Duty 11 100% 100% 100% 100% --- 100% 100% 100% Meals 12 Housing facilities 50% ------14% --- 10% The analysis explains that all the categories of the selected hotels prefer to offer following non salary benefits to their employees along with other benefits: -  Provident Fund  Loan Facilities  Subsidized Duty meals It is further seen that as many as 50% of all the selected hotel units except two star & unapproved hotels like to give the non-salary benefit of H.R.A, Gratuity to their employees and five star, four star, three star, and heritage hotels also offer the non-salary benefit of medical reimbursement. It has also been noticed that 27.5% of the selected hotel units except two star and unapproved hotels offer the non-salary benefit of Insurance and LTC to their employees. The analysis also elaborates that less than 20% of hotels like to offer the non-salary benefit of pension, free education for children, cooperative facilities and housing facilities to their employees. The analysis further suggest that the similarity between the five star, four star and heritage hotels in providing the non-salary benefits is that, all these categories of hotels like to offer Provident Fund, Medical Reimbursement, HRA, Gratuity, Subsidized Duty Meal to their employees. In comparison to this the non-salary benefit offered by two star and unapproved hotels are similar. Conclusion

Page 67 of 126 The administration of wages and salary is the most important task in personnel administration. Mere determination of the wage structure is not enough; it must be properly implemented and administered. This calls for keeping track of various changes on which wages depends and compare them with the established standards. Wage survey, wage plans and job evaluation are the three important method used for this purpose. These methods have to be applied with prudence. Wage and salary also subject to a variety of legislation and in this context, compliance with existing legislative measures is very important. The wage and salary policy of the organization should recognize the value of each job, provide stability in earning, allow individual to reach full earning potential and to ensure that all staff shares in the organization prosperity. REFERENCES 1. Ahmed Shoeb, New Dimension in Human Resource Management, Discovery Publishing House, New Delhi 2002, pg 79. 2. Mamoria C.B, Personnel Management, Himalaya Publishing House, Mumbai 1993, pg 482 quotes from Breach D S, personnel- The Management of people at work 1977, pg 642. 3. Sainy H.C. and Kumar Sharad, Human Resource Management and Development, Quality Publishing Company. Bhopal 1998, pg 123. 4. Supreme court of India, in the case standard vacuum Refining Co. of India VS its workers (1966) referred in lallen prasad and A.M. Bannerjee, Management of Human Resources, Sterling Publishers Pvt. Ltd, New Delhi 1994, pg 199. 5. Sharma A.M., Personnel and Human Resource Management, Himalaya Publishing House, Mumbai 2000, pg 129. 6. Chopra Rakesh Kumar, Management of Human Resources, V.K. Publishing House, Barielly 1989, pg 273. 7. Ahmed Shoeb, New Dimension in Human Resource Management, Discovery Publishing House, New Delhi 2002, pg 83. 8. Sainy H.C. and Kumar Sharad, Human Resource Management and Development, Quality Publishing Company. Bhopal 1998, pg 129. 9. Mamoria C.B, Personnel Management, Himalaya Publishing House, Mumbai 1993, pg 495 quotes from Breach D S, personnel- The Management of people at work 1977, pg 642. 10. Flippo Edwin.B, Personnel Management, McGraw Hill International Editions, New York 1987, Pg 331.

Page 68 of 126 11. Chopra Rakesh Kumar, Management of Human Resources, Kitab Mahal, 2001, pg 512.

“Solidarity In Diversity – The Bengali Cuisine” (Subhadip Majumder, Director Academics, Rana Cooking School) (Sugata Mukherjee, Asst. Professor – Lovely Professional University, Jalandhar)

Abstract

Bengali cooking with its root, inception, development and the likelihood which could be utilized as a noteworthy apparatus that enhances the traveler and the travel industry. This paper causes us to comprehend the significance of the sustenance as a nearby food. The flexibility of Bengali cuisine ought to be looked profoundly and which positively examines the underlying driver of so called non-promoted Bengali cuisine. The flexible impact of Bengali cuisine mirrors the "Solidarity in Diversity".

Key word:-Bengali cuisine, sustenance,flexible impact

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Introduction

West Bengal is the door of eastern India "The State of Bio-Diversity". Begun with the Himalayas in the north to the ocean in the southern part. With an immense variety of geological impact in the area it's turned into the common decision of the vacationer in national and universal dimension. Where Bengali sustenance assume a significance job among it. The partition of Bengal in 1905 created , a state of India and East Pakistan, presently Bangladesh. This extensive scale removal along religious lines prompted a few changes of sustenance, in light of the fact that there were some minor contrasts in nourishment propensities between the Muslims and the Hindus. Bengali cooking is one of the best mixes of non-veg and veggie lover dishes. Bengal is known as the place where there is "maacharbhat" that allude to fish and rice. The wide verities of Bengali nourishment in different events, season, or celebration. Rice is the staple nourishment for Bengal. Aside from this it contains an exceptional component of digestion of the world best gastronomy. Bengal desserts are world well known. While Bengal get the licenses for innovation of rasogolla.

Bengal has for some time been referred to as the place that is known for bounty and all the more so with regards to its cooking. It is a combination of surfaces - fresh bhajas, grainy mustard sauces, slick fish head gnawing into succulent prawns - and a material accomplishment of picking one's way through fish unresolved issues at fiery, delightful bits of Ilish, and thin, light luchis that put puris to disgrace. In the month of Ashwin or Karthik (September or October) Durga Puja plays a major role to accumulate all Bengali in one thread.Goddess Durga is considered as our daughter who comes back each year to her father’s house with her full family includes two son and two daughters for five days. It is quite obvious that her father would present an array of food for her daughter and please her family with variety. Vegetables, rice preparations, flour preparations, sweets, snacks, relishes what not!

Whatever number of dishes are available, it is important to eat each item separately with small batches of rice. It is always eaten from the mellow tested food to the rich and spicy food. Bitters, dal, fries, vegetable are the beginners. Complex vegetable dishes like Ghanto or Chachchari, macherjhol comes then. Kasha mangsho mostly at the end with chutneys or ambals to give a relax to the tongue before jumping for the sweet.

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Bengalis loves to eat their food by hand and dump the chewed garbage in the plate obviously with a fashionable pattern. After a thorough meal it is a gesture to prove the satisfaction to the host with a burp.

Bengali food has uncountable dishes to offer, some of the well-known includes: Bhapeys – steamed fish with mustard; Paturis – fish wrapped in banana leaf and steamed; Malaaikari– jumbo prawns cooked with coconut; Kosha Mangsho – mutton cooked with rich and spicy onion gravy; Ambol – relish made from almost anything edible; Bori– a dal dumplings;Chachchari– a mixed vegetable cooked with fish head; Dalna– big diced vegetables stew, and Ghonto– a vegetarian variety of mixed vegetables.

No Bengali feast is finished without taking into account the sweet tooth and Bengali desserts are notable and famous everywhere throughout the nation. Misti doi, the sweet curd enhanced with caramelized sugar; Rossogolla, the unequaled top choice; , the sensitive contributions of coagulated drain solids and Chhana - soured drain with the water expelled, sugar and seasoning are a portion of the real sweet fortes of this district.

Historical Influence

Bangla food has acquired an extensive number of impacts, both remote and Indian, from both a fierce joins with numerous parts of the creation. Bengal is genuinely antiquated; it was initially a Dravidian and inborn society that was widely settled upon by the Aryans amid the Gupta earned run average, it fell under the influence of different Muslim rule from the mid thirteenth century onwards, and was then led by the British for two centuries (1757-1947).

(Ref. – Indian Food: A Historical Companion by K. T. Achaya;Mangalkabya: A group of Bengali Hindu religious text composed more or less between 13th Century and 18th Century; The History of Bengal by Sir Jadunath Sarkar) The Spread of Islam

The Islamic effect came to Bengal 200 or 300 years after its arrival on the western edges of India. Bengal was under steady Muslim rule not long after the late 13thcentury, first under the Turks and Afghans and a

Page 71 of 126 while later reliably under the Mughals. After a short time, a colossal dimension of the masses had changed over to Islam. Regardless, while the religion spread in the majority, the region remained detached from the political and religious focal points of Muslim India. This inferred individual held an extensive part of their neighborhood conventions and remarkably culinary penchants.

(Ref. – The Fall of the Mughal Empire by Sir Jadunath Sarkar; the Calling of History: Sir Jadunath Sarkar and His Empire of Truth by Mr. Dipesh Chakroborty)

The Influence of the Widows

In Bengal, Hindu widows was significantly more exiled than was elsewhere. They live separated and their diet is strictly monitored. They are restricted for their hearty selection of food and they are banned from various other activities instead religion and housework. Because of the constraints of using of onion or garlic or those ingredients which has the capacity to increase body heat, Bengali kitchen produces mass numbers of food without onion and garlic. This treatment of widows in Bengal continued until acceptably starting late; the effect on the food was to shield a substantial number of the dishes and frameworks of the old in absolute best structure very much ousted from the effect of Mughal or Western systems.

(Ref. - Rethinking Working-Class History: Bengal by Mr. Dipesh Chakroborty;The History of Bengal by Sir Jadunath Sarkar; Mangalkabya: A group of Bengali Hindu religious text composed more or less between 13th Century and 18th Century)

European & Other Outside Influences

The Europeans dominated Bengal after the Mughals – obviously very less in count. The Portuguese visited the ports of Bengal as merchants and preachers, alongside the French, the Dutch and the British. The French settled at Chandannagar, however by the late 18thcentury the British took over. Calcutta turn into the capital of India while Dutch and Portuguese priests pushed their missions and schools from

Page 72 of 126 Bengal.Marwari and Gujarati merchants made it their home, Afghans visited constantly to sell dry fruits and asafoetida and as money lender, the Chinese came as quack dentists, shoe maker and furniture seller. The success of Bengal made it alluring to Syrians, Jews and Armenians as well. The Europeans brought cooking procedures, yet in addition new fixings and nourishment things. Moreover, urban communities created populace focuses of Europeans; hence this urged remote purveyors to set up locally, for example, Jewish shops and English frankfurter sellers. (Ref. – Provincializing Europe: Postcolonial Thought and Historical Difference by Mr. Dipesh Chakroborty)

The Partition of Bengal

The partition of the then Bengal into Bangladesh and West Bengal caused a huge socioeconomical change. The people divided themselves from the point of view of religion rather not by their choice for lands.This huge movement have actually shuffled the entire culture – be it of any kind.This change have actually brought a new cooking style for Bengal – people started understanding different cooking style and slow but steadily the adoption happened. (Ref. – Swadeshi Movement by Mr. Sumit Sarkar; The History of Bengal by Sir Jadunath Sarkar)

Culinary Influences

Bengali food today has some exceptional variations - Traditional, Mughal, Anglo-Indian and Chinese.

Traditional Bengali Cuisine

Bengali people were mostly farmers, fisherman etc.There are hardly families who tame animals and automatically it reflected onto the meals. The staple has become Rice and Fish.

Fish is always of the supreme choice. There are approximately 2000 varieties of fresh water fishes available in West Bengal.Some very common varieties include Rohu, Katla, Mrigel, Bata, Chitol, Sol, Magur, Saal, Koi, Chingri etc. Mostly all parts of fish are eaten in some of the form.Amongst red meat, Khasi (lamb) is more famous.

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Some other famous Bengali food items arevariety of rice grains, masur (dal of red lentils), moong (dal of mung beans), mustard oil, mustard paste, posto (poppy seed) and coconut. Mango is considered one of the prides for Bengal – especially the region of Malda and Murshidabad produce typical variety of mangoes which is only available in Bengal.Hilsa, which migrates upstream to breed like salmon, is a delicacy; the changed salt substance at different periods of the experience is explicitly convincing to the pro, as is which conduit. Hilsa from Padma river is considered the best among all other variants available from other rivers. The panchphoronis a delicacy for Bengal which comprises of Mouri (Aniseed), Sorse (Black Mustard), Kalo Jeera (Black Cumin), Methi (Fenugreek) and Radhuni (Trachyspermumroxburgianum).

Another very common instrument in every Bengali kitchen is bothi. It is a long sharp blade attached on a base of a log that is held somewhere around foot. Both the hands are used to cut almost anything – be it vegetables or non-vegetarian products.A typical punctuality is maintained on vegetable cuts as it has been inherited by the French dominants.

The very recent influence of adding and fast food came to Bengal with the hand of Marwaris and Gujrati business class people. Bengal was always with a high priority for people to do trading and Bengali people always extended their helping hand to accept others. Hence Bengal always mixed with various other cultures and reflection of those other cultures are available on foods.

(Ref. – The Early History of Bengal by Shri R. C. Majumdar; Hindu Colonies in the Far East: Calcutta by Shri R. C. Majumdar; History of Freedom Movement in India by Shri R. C. Majumdar; Mangalkabya: A group of Bengali Hindu religious text composed more or less between 13th Century and 18th Century; SahitterItihaas by Krittibas Ojha and Maladhar Bose)

Mughal Influence

Mughal came in Bengal most likely around the mid-thirteenth century. Dhaka (Bangladesh), specifically, extended incredibly under Mughal rule. The partition of India in 1947 brought about a huge gap along religious lines. Bangladesh today shows more Muslim impact than West Bengal.

Page 74 of 126 The effect on the food was top-down, and more slow than in numerous different parts of India. This prompted an extraordinary food where even the normal man ate the dishes of the illustrious court, for example, , and bhunas. The impact was fortified in the Raj period, when Kolkata turned into the place of asylum for some, unmistakable banished Nawabs, uniquely the group of Tipu Sultan from Mysore and Wajid Ali Shah, the expelled Nawab of Awadh.

This is still available in Calcutta especially. Specialities like Chaanp(lamb ribs cooked on a tawa), Rizala (meat in a thin yogurt and cardamom sauce) and the well-known kathi move ( in a wrap). There are famous old restaurants available in Calcutta who are still today maintaining those old traditions of Mughal influence. Few of them would be Nizam, Royal, Aminia, Alia etc. (Ref. – The Fall of the Mughal Empire by Sir Jadunath Sarkar; The Calling of History: Sir Jadunath Sarkar and His Empire of Truth by Mr. Dipesh Chakroborty)

Anglo Indian or Raj Cuisine

The Anglo Indian or Old English Indian cuisine gave lot of food as a staple into Bengal’s diet. The outcome is an exceptional food, a new creation of Anglo Indian – Bengali cuisine which may be considered as one of the best examples of Fusion cuisine. English and Jewish bread cooks, for example, Flury's and Nahoum's ruled the sweet shop industry which moved from British tables to ordinary Bengali ones, bringing about one of a kind manifestation, for example, the patties (flavourful turnovers). Pao Roti (Bread) has become one of the staple breakfast items with a savoury made from white peas called . Earlier the dough for bread is kneaded with feet ( – pao) hence Pao Roti. Inclusion of Coverage Cutlet as Kobiraji, or as Fish Fry are few of the examples. (Ref. –The Early History of Bengal by Shri R. C. Majumdar; Hindu Colonies in the Far East: Calcutta by Shri R. C. Majumdar)

Chinese Food

The Chinese dominance is seen in the Tangra region of Kolkata. They stayed during 18th century in a town called Achipur. No other place in India hold such huge amount of Chinese people.Calcutta is the only city in India where till today a handwritten Chinese newspaper published every day. These Chinese people

Page 75 of 126 came as doctors, or as shoemaker or as a carpenter and mixed with Bengal and Bangalis’ so well that now they are even part of all Bengal culture. It is obvious that their food is now popularised all over India but to trace the foundation – Bengal is the place from where Indianized Chinese food flourished. Now in each and every nooks and corners you will find food stalls settled selling Manchurian, Chilly Chicken, and Hot N Sour Soup etc. which is liked by mostly all people. Indianized Chinese food got a second lift when numbers of Tibetans came to Bangal to promote Buddhism. Momo, Thupka, Taipo etc. started flowing in the market with absolute acceptance of people. People started understanding the value of healthy snacks too with the hands of Chinese in Bengal.

As Bengali people started going out of their own state these days automatically their food habits started demanding. Even in New York there are restaurants which prepares Bangali Chinese dishes for the Bongs settled there. (Ref. –The Early History of Bengal by Shri R. C. Majumdar; Hindu Colonies in the Far East: Calcutta by Shri R. C. Majumdar)

Bengali Meals

The run of the mill Bengali admission incorporates a specific grouping of sustenance - fairly like the courses of Western feasting. Two groupings are ordinarily pursued, one for stylized suppers, for example, a wedding and the everyday succession. The two arrangements have provincial varieties, and once in a while there are lot of differences in terms of food between West Bengal and Bangladesh.

It is the Bengali housewife who craft each and every dishes according to her hearty touch and which creates all the difference in taste.The housewives love to serve food course by course. There is no Thali system available but a typical Bengali meal should come in Thala (Thali) and Bati (Small Bowls) with clear indications of separate courses.

Courses in a daily Meal

Keeping rice as staple, the course moves on from a simpler item to a rich and heavier item.

Page 76 of 126 The meal course must begin with bitter such as Karala (bittergourd) or (mixture of vegetables with a milky mustard gravy). There has to deep fried vegetables and fish accompanying this particular course and the system of eating this course is to use very little amount of rice. It can be considered as a course similar to French Horsdóoeuvre.

The second course has to be Shaak (Amamranth). It may be fried, braised, stewed. Often it is cooked with other varieties of vegetables too (mostly potatoes and brinjals). The fried version of Shaak has to be eaten with another Bengali delicacy called Kasundi (a mango mustard paste). Bori (gram flour dumplings) is also added after frying and in crushed form to the shaak.

The dal course is most generous course, particularly in West Bengal. It is always eaten with good quantity of rice with various supportive accompaniments. Dal could be vegetarian or even non-vegetarian which may include fish head, dried fish, fish keema etc. Bhaja is the best accompaniment for dal. Bhaja refers to any vegetables which has more of starch content is deep fried maybe with batter such as (aubergine fritters) or without batter such as begun bhaja(aubergine frit). Even at times dal is accompanied with fish fry – a Bengali style fish fry refers to round fish cut on the bone and deep fried with marination of turmeric and salt with no batter.

The next course is fish. It is a very common sayings that all Bengali people has fish bone strainer in their mouth. Yes, indeed love to eat fresh water bony fishes. Some of the most popular and mouth- watering dishes may include ‘Doi Mach’, ‘ChingriMacherMalaikari’, ‘SorsePabda’, ‘Tel Koi’, ‘Koi Macher Ganga Jamuna’, ‘Paturi’, ‘BhapaIlish’ etc.

Bengal which was undivided before 1905 was having a typical culture of eating meat after this fish course. Eventually after separation, West Bengal people grew the habit of eating meat but it cannot be considered a typical meal till today. West Bengal strictly follows two different culture when it comes to meat eating. The followers of Lord Shiva and the followers of Lord Vishnu (Lord Krishna). The Shiva followers love to eat red meat after fish rather the Krishna followers they prefer to eat fish only.

At last comes the relish course, which is normally sweet and sour. Typically, in West Bengal almost all materials can be converted in relish which in Bengali we call it as chutney or tok or ambal. In Bangladesh

Page 77 of 126 when we talk about chutney we select delicately few of the fruits or vegetables to prepare chutney such as mango, amra, jalpai, chalta, karamcha etc. but in West Bengal and especially in Midnapore district almost everything can be converted into chutney.

Sweets No meal can end without sweets as like no Bengali can leave without sweets.If we look into the ‘Bangla SahitterItihaas’ wherein Goddess Durga is summoned to her father’s house with an array of sweets. Although it is believed that Portuguese people taught how to curdle milk and utilise the caesin (chenna) but according to Bengali mythology we learnt the use of Chenna a long back than them. Innovation have started to flow but still those old sweets holds place into our heart.

The sweets of Bengal are generally made of chhenna, , or flours of different cereals and pulses. Some important sweets of Bengal are: 1. – invented by Nabin Das 2. Pantuais deep fried and dipped into sugar syrup – invented by Bhim Chandra Nag 3. ChamCham (especially from Porabari, Tangail District in Bangladesh) goes back about 150 years. The modern version of this sweet was inspired by Raja Ramgore of Balia district in Uttar Pradesh in India. It was then further modernised by his grandson, Matilal Gore. 4. Several varieties of yoghurts such as mistidoi which is invented a long back in undivided Bengal. 5. Sandesh, chhanarjilepi, kalo jam, darbesh, raghobshai, payesh, nalengurersandesh, shorbhajaare some few more typical Bengali sweets.

Snacks

Moori () is made by warming sand in a pot, and afterward tossing in grains of rice. The rice can have been washed in brackish water to give flavoring. The rice puffs up and is isolated from the sand by a strainer. Moori is extremely famous in Bengal and utilized in a wide assortment of common and religious events, or even just chomped plain.

A variation of moori is khoi, which is leveled puffed rice. The two assortments are utilized to make a wide range of nibble nourishments.

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There are typical festival snacks which are available and offered to gods and goddesses. A typical dumpling is made from puffed rice (muri/khoi) with gur (jaggery made from dates syrup) which is known as moa.

(Ref. – Chandimangal by MukundaramChakroborty; Bangla SahitterItihaas by Krittibas Ojha and Maladhar Bose;Indian Food: A Historical Companion by K. T. Achaya; Mangalkabya: A group of Bengali Hindu religious text composed more or less between 13th Century and 18th Century; The History of Bengal by Sir Jadunath Sarkar) OBSERVATON

The major influence of various culture in Bengali cuisine is the prime instill of this research. It helps to explore the regionalcuisine as a development for the hospitality of the state and hold the flag of marketing of Bengali cuisine in the domestic and international market. By this discussionwe could have made the scope that can help the Bengali cuisine to disseminate towards the world.

Food is valuable elements that help to increase the tourism value of the state however, it is a necessary component of daily life that a serious research and analysis on food can be done for this particular area or state. Food is an essential component of tourism industry. In a study we saw that food had a significant attraction while people travel (Bessiere, 1998; Cohen and Avieli, 2004) mention that traditional food and cuisine could be excellent tourist attraction in rural travel destination (Bessiere1998) and also it can be said that having local food during traveling might be an inseparable part of the travel experience because food reflected the culture and the heritage of the particular are or state. Cohen and Avieli – 2004 agreed that individual cities region or even whole country could be appealing for their unique culinary attractions. More over Long (2003, p.2) stress the importance of food by claiming, “Explore food as both a destination and a vehicle for tourism” by this we are able to analyse the tourist behaviortowards local cuisine.It will provide insight into their behavior in travel destination. Several reasons can be put forward for the growth in attention to food as an area of interest for tourism studies – (Hall, 2003, Hall and Mitchell 2001; Hjalager and Richerds, 2002). Food has also become recognized as being expressive of identity and culture and that’s why it is an important component of cultural and heritage tourism. (Bessiere 1998; Ritchie and Zins 1978)

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Looking into the old history book of Bengal (Bangla SahitterItihaas by Krittibas Ojha and Maladhar Bose) wherein it is clearly narrated that the art of cooking is to be handed over to the daughter by their mother so that the daughter can show her best of ability when she goes to her in laws house. Goddess Durga is considered as our Daughter who comes back to her mother once in a year and stay for five days and those five days are celebrated with all joy and fun. All best variety of food is prepared and offered to the daughter. Although use of curdled milk (Chenna) I brought to India by the Portuguese but if we look into the Chandi Mangal written by MukundaramChakroborty during 1100AD wherein he has written about a sweetmeat which is prepared by separating the milk protein and liquid and then mixing it with sugar. Food is always is the weakness of the Bengalis.The culinary tradition depend upon the availability of local ingredients as like Mango, banana, coconuts, verity of fish, meat, and milk product. The versatility of the cuisine is only reflecting district wise variation onto food habit. The great river Ganga along with heat and humidity combine with a fertile soil help in rice farming.The climatic condition plays a major role on Bengals food habit. As Bengal is considered as neither hot nor cold climatic state people sweat a lot and which automatically increases the requirement of absorption of water into the body. Rice helps as it has immense amount of absorption capacity of water.

CONCLUSION

It is quite accepted to move ahead in every aspect. Be it food, culture, garments or anything. But at the same time, we should not give up the best practices of the past. What Bengal thinks today India thinks tomorrow – a statement made by Shri Gopal Krishna Gokhale somewhere around 1907 is still a lesson for all the Bongs. It is absolutely true that till today for every successful organization there is a Bong holding a very responsible position. Still today for India West Bengal is considered as the cultural capital. But it is our bad luck that Bengali cuisine is not so popularized as like other state cuisines of India. Although Bangladeshi migrants in different parts of world have tried to popularize the cuisine but as a part of Indian state we have not yet flourished. The purpose of this entire research work is that this document becomes a ready reckoner for any youth to popularize Bengali cuisine at a global level.

Reference

Page 80 of 126 1. Achaya K.T (2001), “A historical dictionary of Indian food” Oxford Indian collection, oxford university press. 2. Bessiere, S, (1998) Local development of heritage: traditional food and cuisine as tourist attractions in rural area, SociologiaRuralis, 38(1), 21-24 3. Cavalla- Sforza, L. Luca, Paola Menozzi and Alberto Piazza, “The history and geography of Human genes”, Princeton, N J.: Princeton University press 1994 4. Katz, Solomon H, “An Evolutionary Theory of Cuisines” Human nature (1990) 233-259 5. Long. L (2003) Culinary tourism: Lexington, KY: university of Kentucky press (2005) 6. Katz, Solomon H, and fritz Maytag “Secrets of a stanza” Archaeology 44, no 4(1991): 28-31 7. Katz, Solomon H, and fritz Maytag “A Thrilling link with the past” Archaeology 44, no,4. (1991) 32-33 8. Katz, Solomon H (1987) “Bicultural Evolution of Cuisine” in hand book of “Psychophysiology of Human Eating” edition by R Shepard, pp 115-140 9. Bessiere,1998; Cohen and Avieli, 2004) 10. (Bessiere 1998) 11. Cohen and Avieli, 2004 12. Hall, 2003, Hall and Mitchell 2001; Hjalager and Richerds, 2002 13. Bessiere 1998; Ritchie and Zins 1978 14. Chandimangal by MukundaramChakroborty 15. Bangla SahitterItihaas by Krittibas Ojha and Maladhar Bose 16. Mangalkabya: A group of Bengali Hindu religious text composed more or less between 13th Century and 18th Century 17. The History of Bengal by Sir Jadunath Sarkar 18. The Fall of the Mughal Empire by Sir Jadunath Sarkar 19. The Calling of History: Sir Jadunath Sarkar and His Empire of Truth by Mr. Dipesh Chakroborty 20. Rethinking Working-Class History: Bengal by Mr. Dipesh Chakroborty 21. Provincializing Europe: Postcolonial Thought and Historical Difference by Mr. Dipesh Chakroborty 22. Swadeshi Movement by Mr. Sumit Sarkar 23. The Early History of Bengal by Shri R. C. Majumdar 24. Hindu Colonies in the Far East: Calcutta by Shri R. C. Majumdar

Page 81 of 126 25. History of Freedom Movement in India by Shri R. C. Majumdar

“Factors Affecting The Traveler’s Intention In Selecting Alternative Accommodation: A Case Study Of Mussoorie”

(Dr. Mohammad Shoaib Khan, Assistant Professor, Jagran Lakecity University, Bhopal, India) ______Abstract

Inception of accommodations like Commercial homes, Service apartments, Homestays, Bed and Breakfast and Guest Houses help the travelers to opt for alternative accommodations instead of the conventional hotels. The study location, Mussoorie, queen of hills, is in Uttarakhand State and is a complete tourism destination of our country, which has recently experienced a spurt in the promotion and growth of alternative accommodation.It has a lot of potential for tourism development and various tourist activities, ranging from religious, sports, leisure, adventure, rural to wildlife and almost all types of tourism related activities and hence a lot of demand for different types of regular and alternative types of accommodation has arose. The purpose of the study is to find out the factors which affect tourists to select those types of alternative accommodations. The data was collected with the help of a well structured questionnaire which was distributed among 300 respondents and the factors affecting the decision are found with the help of exploratory factor analysis. Findings presented that safety and security and value for money services played the role as major motivator. Finally, some suggestions and recommendation have been provided which could be helpful for the alternative hoteliers to develop a better, sustainable, appealing and competitive framework for the stay of the tourists.

Keywords: Mussoorie, Alternative accommodation, Stay motivating Factors, Tourism marketing, Factor Analysis ______

1. Introduction:

Page 82 of 126 Tourism is considered as a convenient way to boost national or regional economic growth, as it helps in bringing investments, creating jobs, and promoting sales of crafts and local artifacts (Pandey et al., 1995). Tourism is highly dependent on the destination image and its attributes. Some destinations seem to be much more flourishing as compared to others in offering tourism activities and in attracting tourists (Formica, 2000). To compete in the tourism market, tourism planners should have a clear understanding of the difference between attributes of tourism products and tourism attractions and their need and importance. Accommodation is one of the basic elements of tourism; or rather say an attribute of the tourism product to the tourists. The extent, type and nature of accommodation determine the volume and value of tourism of any destination (Henning & Willemse, 1999; Nuntsu, Tassiopoulos & Haydam, 2003). While tourist accommodation usually refers to traditional hotels of several categories, Inception of accommodations like Commercial homes, Service apartments, Home stays, Bed and Breakfast and Guest Houses help the travelers to opt for alternatives accommodation establishments instead of the conventional hotels which provide paid lodging to the tourists on short-term basis. The difference lies in terms of limited and personalized services given to the tourists with an authentic local and ethnic appeal. Idea of home stays is not a new one but, it started back in times in Europe, and such homes operated by private homeowners have always been a fixture in popular American vacation areas (Nuntsu et al, 2003). However, in our country it started nearly two decades ago. The Ministry of Tourism introduced the concept of Commercial homes (specifically, the Bed & Breakfast and Homestay Establishments) as part of its world renowned Incredible India campaign. One of the major tourist destinations of Uttarakhand state is the queen of hills, Mussoorie, which happens to nest almost all the types of tourism attractions and activities and has shown a recent development and growth of alternative accommodation.It has a tremendous potential for variety of tourism related activities, be it religious, sports, leisure, adventure, rural, or wildlife, which leads in the creation of demand for different types of regular and alternative types of accommodations. The product of alternative accommodation is very different from the traditional hotel room in several ways like facilities, features and the benefits required by the guests. The study would be helpful for the alternative hoteliers to develop a better, sustainable, appealing and competitive framework for marketing and infrastructure for the stay of the tourists.

2. Literature Review:

Page 83 of 126 In order to comprehend the present study to its logical conclusion, an extensive literatures on hotel selection factors that affect the choice of alternative accommodations and impact of customer reviews, their satisfaction levels and destination image had been thoroughly studied and chosen. In the study of Reynolds & Emenheiser (1996) it has been presented that a future trend in which alternative accommodation providers such as Bed & Breakfast operators would be getting a much significant role in the hospitality industry. Also Novelli (2005) and Scarinci and Richins (2008) suggested the various reasons behind the increasing recognition and attractiveness of niche segments like alternative accommodation involves increased competition and market segmentation, more sensitive and unique need customers and communication technology. In the study of Gunasekaran N. &Victor Anandkumar (2012) four factors that affect the decision of the customers in selecting an alternative accommodation were opined, those were value for money, homely atmosphere, guest-host relationship and local landscape. Also the research paper of Suvachart (2017), an exploratory factor analysis was done and five factors for the same were identified. According to Foxley (2001) and Canwell and Sutherland (2003), there exist three types of alternative accommodation, i.e. Service apartments, Guest houses and Commercial homes such as Homestay and Bed and Breakfast. Also in the words of Canwell and Sutherland (2003) guest house is pretty small as compared to an average hotel and with limited facilities and lesser number of rooms. In the study of Gilbert and Terrata (2001) which is specific in marketing strategies, it was suggested that the tourist demographics itself as a motivational factor while selecting alternative hoteliers. Earlier researchers have found out that the tourists, during the selection of alternative accommodation are influenced by factors which are enjoyment of country lifestyle and scenery, alternative to a hotel or a getaway to escape the larger hotel, meet the local people and find pleasure in the local heritage (Norman, 1988, Upchurch, 1996; Ingram, 2002). The earlier studies focused on the rural lodging sites performed by Litvin, Goldsmith, & Pan, (2008); Ng, David, & Dagger, (2011) discovered that the accommodation services are extremely significant intangible feature. In the words of Khan (2016) motivation, selection and satisfaction are psychological and emotional state of the travelers’, also it was stated that it the social and behavioral judgment provided by the tourist against the facilities provided to him/her. 3. Research gap:

Page 84 of 126 The purchase process of purchase is innately highly risky because customers cannot assess the services until they themselves check in and avail the services. So issue of safety and security along with the service quality always lies back in the mind of potential tourists which happens to be the most influential factors in earlier studies. By this it could be stated that there lie several factors which persuade the buying decision and optimal motivation regarding the selection of alternative accommodation, which still remain the topic of understanding and discussions. 4. Objectives: The present study has certain objectives, which are as follows: 1. To determine the factors which affect tourists to select those types of alternative accommodations. 2. To give recommendations and suggestions for the optimal development of alternative accommodations in future. 5. Methodology: 5.1. Conceptual Model of the Study:

Attributes related to The significant factor Alternative influencing perchase Accommodation decisions

Independent Variable Dependent variable

Fig 1: Proposed Model of the Study 5.2.Method: The study is both empirical and descriptive in nature, which is based on primary as well as secondary sources. Both qualitative and quantitative data has been used. Convenient sampling was used for the study and data was collected with the help of a well structured questionnaire which was distributed among 300 respondents, both domestic and international guests were selected for the responses at the already decided alternative accommodation involving Service apartments, Guest houses and Commercial homes which including Bed & Breakfast and Homestay. Criteria for selecting the respondents were that he/she should

Page 85 of 126 be a bonafide guest at an alternative accommodation, decision maker in case of groups and independent traveler and should be of enough sensible age of maturity. Locations were selected in such a way so that the region having the most tourists’ flow in the geographical spread of Mussoorie should be covered. Questionnaire consisted of two parts, namely section I and II. Section I dealt with the demographic profile of the travelers while section II consisted of 24 variables on which respondents had to respond on a five-points Likert’s scale. 6. Data Analysis: After the collection of data by survey questionnaire, in close relation to the objectives and hypothesis of the study, the analysis of the data was done by using Statistical Package for the Social Sciences- 17 (SPSS-17). The internal consistency was measured by using Cronbach’s alpha coefficient value. Exploratory factor analysis 6.1.Reliability Test: According to Nunnally (1978), Cronbach's alpha with larger alpha values (greater than 0.70) shows higher internal consistency in the measured dimension and has greater reliability. The Cronbach’s alpha value is greater than 0.840, therefore it is evident that the questionnaire had good internal reliability and data could be utilized for further analysis. 6.2.Demographic And Travel Details Of The Tourist: In the travelers’ Indians contributed 74% while 26% were foreigners. Most of the tourists were males with 66% while females came out as 34%. Most of them were of the age group of 26-35 years with 26.5% followed by 46-55 years with 25.5% and 36-45 years with 21.0%. Respondents more than 55 years of age were counted as 9% while the remaining 18% found to be less than 26 years. 60% were married tourists while 40% were single. Almost 78% of the respondents took check in with friends and family while 16.5% with spouse. 3.5% came alone for the visit and 2% selected the response as ‘other’. Most of the tourists who visited Mussoorie had good educational background in which 59.5% were graduates, 25.5% post graduates and 11% were technical. It was also found that only 2.5% have studied up to high school and 1.5% was having degree above post graduation. All types of travelers, i.e. students, employee, business personnel, home maker were in the respondents’ list. 40% had monthly income more than 50,000 rupees, 30% had no income and remaining under 50,000 rupees. The rationale for the visit of 50% of the respondents was leisure or recreation, 15% came for religious appeal and 12.5% for cultural and historical significance in which again greater part was of foreigners. Others came for education, honeymoon, and adventure or on official stay. Tourist who stayed only for one

Page 86 of 126 day were only 13(6.5%) while majority tourist stayed between 1-7 days, in which 30% stayed for 3-5 nights, 25% for 1-2 nights, 22.5% for 1 week. 40 respondents stayed for more than seven days. 6.3.Factor Analysis: Factor analysis of the 24 variables was done by using Principal Component analysis after checking the appropriateness of Factor analysis (Malhotra, 2005) by using the Bartlett’s test of sphericity (significance level at 0.01 level) and Kaiser-Meyer-Olkin (KMO) statistic (>0.6). Table 1: Assessment of KMO and Barlett’s Test Kaiser-Meyer-Olkin Measure of Sampling Adequacy. .898 Bartlett's Test of Sphericity Approx. Chi-Square 5446.259 Df 269 Sig. .000 Source: Compiled and calculated by researcher

Table 1 clearly shows that the KMO measurement was 0.898 and the Bartlett’s Test of Sphericity revealed a statistical significance at 0.01 level which could be understood as the correlation matrix was not an identity matrix. The values indicated in the table presented that the data collected from the tourists were suitable for factor analysis. Factors with eigenvalue greater than 1 and a loading of 0.5 and above were then rotated using varimax rotation with Kaiser normalization. Based on the eigenvalue criterion (that is, eigenvalue > 1), five factors emerged. To confirm the number of factors, a screen plot was drawn. Items belonging to factors for which no reasonable interpretation could be found or those that had very low additional explanatory power in explaining travelers stay motivation were dropped. Finally, four factors were retained explaining 85.199 per cent of the total variance. The factor analysis produced four dimensions which were labeled namely as safe and secure homely atmosphere, value for money services, local appeal and host and guest relationship. Table 2: Final factors, items, loadings, communalities and Eigen values Factors Significant variables Factor loadings Eigen values % of variance Factor 1: 1) Local Environment 0.722 9.215 42.677 Safe and 2) Homely atmosphere -0.837 Secure 3) Safety and Security 0.819 Homely 4) Own space 0.716

Page 87 of 126 Atmosphere 5) Cleanliness 0.965 (N=10) 6) Quality of Food Services -0.821 7) Flexibility stay 0.775 8) Unique appeal 0.644 9) Wanted a change 0.942 10) Availability of internet and 0.821 phone

Factor 2: 1) Personalized hospitality -0.619 4.038 17.962 Value for 2) Mussoorie experience 0.929 money 3) Ease of availability 0.756 services 4) Online reviews 0.762 (N=6) 5) Not exorbitantly price 0.634 6) Value for money -0.747

Factor 3: 1) Local Culture 0.762 3.216 14.204 Local appeal 2) Local lifestyle experience 0.681 (N=6) 3) Interaction with locals 0.844 4) Crowd avoidance 0.612 5) Local support 0.654 6) Something different 0.645

Factor 4: 1) Past experience with hotels 0.936 2.278 10.356 Host &Guest 2) Cordial relationship with the host 0.921 relationship (N=2) Source: Compiled and calculated by researcher

Based on the table values, the defined scales are as follows: Factor 1: Safe and Secure Homely Atmosphere The safe and secure homely atmosphere factor is the very first factor obtained through factor analysis which included ten items.This factor bagged 42.677% of explained variance and hence gains the maximum yield when a tourist opts for the alternative accommodation. It consisted of Local Environment, Homely atmosphere, Safety and Security, Own space, Cleanliness, Quality of Food Services, Flexibility

Page 88 of 126 stay, Unique appeal, Wanted a change and Availability of internet and phone. It depicts the significance of having a friendly, safe and homely atmosphere and providing service with individual attention.

Factor 2: Value for money services The second factor accounts for 17.962% variance explained and included Personalized hospitality, Mussoorie experience, Ease of availability, Online reviews, Not exorbitantly price and Value for money. This factor focuses on the importance of matching the perceived value by the different services provided to the tourists with the experienced value, so that the Value for money proposition stands fair. This factor plays very significant role for taking pricing decisions of alternative hoteliers and hence should be kept always ready in hands. Factor 3: Local appeal The third factor included Local Culture, Local lifestyle experience, Interaction with locals, Crowd avoidance, Local support, Something different and accounts for 14.204% explained variance. It presents the necessity of having a local appeal and giving a genuine experience with the help of displays, interactions, tangible evidence and cuisines.

Factor 4: Host & Guest relationship The last factor incorporated only two elements Past experience with hotels and Cordial relationship with the host and showed 10.356% explained variance.It proposes that there should be a cordial and healthy relationship between the host and the Guest from the first pre-trip contact to the in-trip interactions and finally post-trip communication. 7. Discussion: Results of the study are in accordance with the earlier studies and this study also supports these factors as motivators. Certain factors taken in this study have proven their significant roles in the decision making process of staying in alternative accommodation over conventional hotels. Factors resemble their relevant purpose and hence alternative accommodation providers should maintain such alternative accommodation and create a competitive appeal among themselves with proper facilities for a sustainable development and keeping the need of the hour maintained.

8. Conclusion, Suggestion and Recommendations:

Page 89 of 126 The results of the study opined the existence of four factors which are safe and secure homely atmosphere, value for money services, local appeal and host and guest relationship which influence the tourists’ motivation and decision, which leads in the selection of alternative accommodation such as Service apartments, Guest houses and Commercial homes which including Bed & Breakfast and Homestay. Unique appeal, availability of web services and justified price of the services emerged as latest dimensions in which unique appeal emerged as a new element and hence should be kept in mind by the hoteliers. To increase the stay of tourists in alternative accommodations, the marketers and business enterprises should focus greatly on the safe and secure homely environment in the products. Facilities should be provided with a very competitive pricing with the latest technology like wifi internet access and professional attitude towards the customers. More the tourist is satisfied and his/her perceived image matches with the expected image more likely is he/she will visit again and also recommend such alternative destinations to others. All the elements of the explained factors work in cumulating nature so optimal focus on each element should be given. This will make such alternative accommodation a pleasant place to study and improve its sustainability and business activities. 9. Limitations: Since research is based on the travelers’ social and psychological behavior hence there are possibilities of biased and little irresponsible information might be given while filling up the responses in the questionnaires which would be reflected in the analysis and hence in the interpretation, which cannot be neglected simply. Many a times respondents are hesitant to share their real self and so it is one of the major limitations of the survey based research. Sample size taken could have been larger to make the study more representative and authentic. Also the findings couldn’t be generalized on the total population of travelers and tourists staying in Mussoorie. Data for the study were collected during the peak seasons only which could also affect the results someway so becomes a limitation too. Money and time constrains also acted as one of the limitations of the study. 10. Direction for future researches: Since the presentstudy have some limitations and specific objectives, other elements relating to the intention, motivation and decision making process can be either incorporated or a totally new dimension could be covered in future researches. Advanced statistical tools and techniques might be used to analyze further results and more interpretations cold be made from the same or associated study. Reference:

Page 90 of 126 Canwell, D., & Sutherland, J. (2003). Leisure and Tourism, Cheltanham: Nelson Thornes Formica, S. (2000) Destination Attractiveness as a Function of Supply and Demand Interaction. (online) http://www.scholar.lib.vt.edu/theses/available/etd-11142000 -15560052. September 20. Foxley, S. (2001). Serviced apartments in the UK a growth sector?,Journal of Property Investment & Finance, 19(1), 79 89. Gilbert, A., & Terrata, M. (2001). An exploratory study of factors of Japanese tourism demand for the UK, International Journal of Contemporary Hospitality Management, 13(2), 70-78. Gunasekaran N. and Anandkumar, V. (2012). Factors of influence in choosing alternative accommodation: A study with reference to Pondicherry, a coastal heritage town. Procedia – Social and behavioral Sciences. Vol.62. Pp.1127-1132. Henning, R., & Willemse, C. (1999). Effective guest house management. Kenwyn: Juta & Co. Ingram, G. (2002). Motivations of farm tourism hosts and guests in the South West Tapestry Region, Western Australia: A phenomenological study. Indo-Pacific Journal of Phenomenology, 2(1), 1-12. Khan, M. S. (2016). Impact of promotional mix elements on tourist's satisfaction: A case study of mussoorie. International Journal of Research in Commerce &Management.7(4), 98-101 Litvin, S. W., Goldsmith, R. E., & Pan, B. (2008). Electronic word-of-mouth in hospitality and tourism management. Tourism Management, 29(3), 458-468. Malhotra, N. (2005). Marketing research: An applied orientation. New Delhi: Pearson/Prentice Hall. Ng, S., David, M. E., & Dagger, T. S. (2011). Generating positive word-of-mouth in the service experience. Managing Service Quality, 21(2), 133-151. Norman, W. C. (1988). A market analysis of Minnesota's bed and breakfast guests. St. Paul, MN: The University of Minnesota Tourism Centre Novelli, M. (2005). Niche Tourism: Contemporary issues, trends and cases. Butterworth-Heinemann. Nunnally, J. C. (1978). Psychometric theory. New York: MacGraw-Hill Nuntsu, N., Tassiopoulos, D., & Haydam, N. (2003). The bed and breakfast market of Buffalo City (BC), South Africa: present status, constraints and success factors, Tourism Management, 25(4), 515-522. Pandey, R. N., Chettri, P., Kunwar, R. R., and Ghimire, G. (1995). Case Study on the Effects of Tourism on Culture and the Environment – : Chitwan-Sauraha and Pokhara-Ghandruk. Bangkok: UNESCO Principal Regional Office for Asia and the Pacific.

Page 91 of 126 Reynolds, J., & Emenheiser, D. (1996, March). Marketing issues related to the senior market segment of the bed and breakfast industry. In: 4th International Conference for Keepers of the Inn, San Antonio, Texas Upchurch, R. (1996, March). Advertising and promotional activities in the Wisconsin bed and breakfast industry. In: 4th International Conference for Keepers of the Inn, San Antonio, Texas.

“Role of local food as cultural heritage in promoting Bihar tourism” (Shakesh Singh, Assistant Professor , Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi) (Ranojit Kundu, Assistant Professor-HOD- Bakery, Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi)

Abstract

Cuisine is style of cooking food that got originated from particular region. This has always been a symbol of culture. The native people of any place are making and having various meals. These local foods as a part of the culture attract various tourists. In Bihar, tourists mainly come to visit Bodh Gaya, Patna City or to celebrate local festival – Chhath or to enjoy various circuits. Therefore, the tourism industry need to diversify their products and include more cultural tourism based components of which food is a key contender. In Bihar, the promotion of food as a component of its destination attractiveness is in its infancy at both the international and domestic level. The context of this contribution is to highlight such developments using the rationale that in order to maintain and enhance local economic and social vitality, creating back linkages between tourism and food production sectors can add value to the economy. This paper using a case study approach and researcher experience will attempt to address the strengths and opportunities of food promotion in Indian state of Bihar.

Keywords- Local Food, Cuisine, Culture, Tourism

Page 92 of 126

Introduction Thousands years back, people stared travelling seven seas, in search of different ingredients and food to trade. Spices, wine, fruits, and other local cultivates including oil were the currencies or the medium to exchange. Today, we unknowingly do much the same. However, the priorities of modern travelers have changed and they tend to prefer restaurants and wineries in place of those pirate-infested trade routes. Culture has always been an embodiment of a people’s traditions and ways of life and this is being reflected in the food, art, crafts, architect, dances, festivals, sculptures, religion, dressing and other practises (UNESCO, 2001). According to Nasaa-art, culture is based on the mosaic of places, foods, traditions, art, rituals and experiences of a people. (Nasaa-art, 2004; Wadawi, Bresler & Okech, 2008; 2009). Within this framework, Bihar, that has very ancient history and presently represents a multi ethnic state. There are different communities residing and having a diverse mix of cultures. The culture and development are interrelated and are complex and dynamic in nature. Heritage tourism, which is the same as cultural tourism, has often been criticized for converting local cultures and lifestyles into ―commodities for sale to foreign audiences (Nana & Mensah, 2006). In this argument, cultural commoditization contributes to the denigration of social customs, alienation of residents and the creation of homogeneity between places. Communities, whether rural or urban, specially the festivals like chatth, Vat Sabitri, Holi, Jitiya, Makarsanskrant etc. could be used as agents of development, preservation and sustainability of cultural tourism in Bihar. Culinary tourism is a subset of agri-tourism that focuses specifically on the search for, and enjoyment of, prepared food and drink. Agriculture being main stay of Bihar could project themselves as a destination that is producing largest number of fox nut and other goodies. Food tourism is outlined because the want to expertise a selected style of food or the turn out of a selected region (Hall & Sharples, 2003) and covers a vast number of gastronomic opportunities for tourists (Okumus, Okumus, & McKercher, 2007) as well as involving numerous economic development schemes. Food tourism has been hailed as a vehicle for

Page 93 of 126 regional development, strengthening local production through backward linkages in tourism supply-chain partnerships (Renko, Renko, & Polonijo, 2010; Telfer & Wall, 1996) and is considered a vital vehicle in delivering property tourism (Everett & Aitchison, 2008; Simms, 2009; Everett & Slocum, 2013). Culinary tourism promotes all distinctive and spectacular culinary art experiences, not just those that have earned 4 stars or better. Previously unnoticed, culinary tourism is an important new niche that fosters economic and community development and new intercultural insights. Culinary tourism may be found in rural or urban areas and tourists ought to be out there to go to all year spherical. As such its potential in development of food safety and security all over Bihar should be considered. Relevant literature spans the realm of food-based interactions through a variety of subsectors, such as niche tourism, agritourism, culinary tourism, food- based attractions and food-purchase motivations. For example, agritourism (farm tourism) specializes in the incorporation of visits to farms for the purposes of on-site retail purchases, enjoyment and education (Busby & Rendle, 2000; Veeck, Chee, & Veeck, 2006).

Literature Review Culinary Tourism According to Renko et al., (2010) food, along with different phenomena like faith, events, festivals, and architecture area unit thought-about to be ―gray zones‖ of cultural and heritage business enterprise. It principally is a catalyst in enhancing the tourist’s expertise in certain places. However, the importance of foodstuffs has been recognized by additional and a lot of researchers. They specialise in the role of food in culture and take into account food as not solely being a basic necessity for traveler consumption however additionally a vital component of regional culture that adds worth to the image of a destination. native cuisines represent a core manifestation of a destination‘s intangible heritage, and thru its consumption, tourists will gain a very authentic cultural expertise (Okumus, Okumus, & McKercher, 2007; Renko et al, 2010).

The potential role of local food The contribution of food has for the most part been unnoticed in spite of its apparent importance and potential to be the vital driving force of differing cultures and as the key to developing and sustaining business. The argument is that local foods hold abundant potential to reinforce tourism, whereby the business planner and also the enterpriser ought to work hand in hand to satisfy the patron, contribute to the

Page 94 of 126 genuineness of the destination, strengthen the economy and to supply the environmentally-friendly infrastructure of the destination. The potential of cooking as a theme to sharpen destination images, and ascertain their individuality compared to different countries is also dominant. Food business in line with Gaztelumendi (2012) is capable of addressing cultural and environmental issues in a very means that's compatible with strictly economic arguments. The recent history of world business development is suffering from nominally property models and evidently unsustainable actions. the concept isn't to make new indiscriminate pressure on preparation heritage, however to leverage it rationally with an eye fixed to property. The Cuisine of Bihar Bihar, with its bountiful natural resources of fertile soil, abundant water, varied climate and wealthy cultural and historical heritage is one in every of the foremost fascinating states of Republic of India. The farmers are intelligent and hard working. Therefore agriculture has been delineate because the core competency of province by the Hon'ble President of Republic of India. Agriculture is that the very important supply of wealth within the State with concerning seventy nine of its population is engaged in agricultural pursuits. Bihar's productive contribution in cereal, fruit, vegetables, spices and flowers can increase manifold with improved methods and system management. The food habits of Bihar are an indication of how the cuisine of the State has evolved over centuries under the influence of various cultures and regimes that controlled it from time to time. Lord Buddha attained enlightenment in Bihar and hence the impact of Buddhism is significant in the State. People of Bihar are largely vegetarian though many are fond of chicken, fish and meat dishes. As Bihar has also been under the reign of the Mughals, there is an obvious influence of the exotic Mughal cuisine on the cooking style and culinary tastes of its inhabitants. Though the State has imbibed the best of the Gupta, Mauryan, Turk, Afghan, Persian and European styles of cooking, it has retained a food culture that has the distinct features of Bihar’s cuisine. Objectives  To understand the food habits of Bihar, identify the traditional dishes and to document them.  To figure out the key ingredients and analyze its key benefits  To identify the role of local food as culture and promotion of tourism

Methodology

Page 95 of 126 This paper utilizes a case study approach highlighting relevant literature related to Local food, culture and culinary tourism of Bihar. It also highlights the personal experiences of authors in Bihar. The authors travelled some regions of the state to understand the food habits and local food. This study is based on qualitative analysis of available secondary data and the data obtained from observation and unstructured interview of the native people of Bihar. The author also aims to document the local food and food habits and include this as integral part of culture. Research Questions 1. What is the role of food tourism as part of cultural heritage and on the economy? 2. To understand the food habit of Bihar and document the traditional dishes. 3. Why the documentation and branding of local food is significant? Study Area - Bihar

Picture 1 - Bihar The study was conducted in Bihar. The state has a very ancient history. In fact, it goes back to the very dawn of human civilization. Earliest myths and legends of , like the Sanatana (Eternal) Dharma, are associated with Bihar. It was here that Prince Gautama attained enlightenment and became the Buddha. The Mauryan Emperor, Ashoka, who is believed to be one of the greatest rulers in the history of India and the world, was born in Patliputra (the present day Patna). A part of Bihar was called "Magadha" in ancient times, which witnessed the birth, rise and development of two traditions – Jainism and Buddhism. The world knows that Gautam Buddha got enlightenment under a tree 25 km away from Gaya, which is today popularly known by the name of Bodh Gaya. Findings and Discussions Food Habits

Page 96 of 126 The cuisine of Bihar is characterized by its use of locally available ingredients. The use of hand-picked vegetables and freshly crushed spices is the hallmark of this cuisine. Wheat and rice are the staple food. Vegetables and fruits are grown in abundance and consumed in different ways. Maize, barley, gram, oilseed and pulses are important crops. Milk products, various dehydrated items (known as barriers), roasted chana powder (sattu), fresh water fish, poultry and mutton are also consumed. The traditional cooking medium is mustard oil, but ghee, vanaspati and other cooking oils are also used. Sattu based dishes are very popular. This includes different types of , sattu , and sattu . Sattu is also consumed by kneading it with salt and a limited amount of water, and eaten with pickles, onions and green chillies. It has a sweet and richer version which is prepared by mixing Sattu with sugar and ghee. The cuisine of Bihar includes many mouth-watering sweet dishes. Special delicacies include pua, , khajja, kheer, sevian, chandralala, , , anarasa, kala jamun, kesaria peda, parwal ki mithai, khubi ki lai and tilkut. The day’s meal consists of breakfast, lunch, high tea and dinner. Morning Tea and Breakfast For most people the day starts with a cup of tea. Apart from readymade tea they also have lal chai (red tea) and nimbu chai (lemon tea). A simple vegetable dish and roti form the first meal of the day or it could be paratha-bhunjia. Breakfast also has different sattu preparations, like sattu , litti, sattu paratha etc. Items like kachori, poori- aloo dum, chini wali roti, chiri puri (chilha/pancake made from flour batter) are also popular. In some parts of Bihar the all time favorite breakfast is chura-dahi (pressed rice with a thick coating of creamy curd). During summer the same chura is consumed with mango pulp, and this dish is called chura aam. Lunch Lunch basically consists of the thali. An ideal vegetarian thali generally consists of dal (lentil), bhaat (rice), roti (breads), tarkari (vegetable preparation), bhunjia (dry vegetable preparation), chokha (mashed vegetable), ratoba (raita), bajaka (shallow fried vegetables and cereals with gram flour), chutney, achar (pickles), and papad. The non-vegetarian would have meat (mutton), machli (fish), murga (chicken) or anda (eggs). Sometimes, a few unique combinations like bari jhor-bhat, kadhi-bhat replaces the dal. In the same way there could be besan ki subzi, , etc.

Page 97 of 126 Kadhi bari is also popular among the people of Bihar and consists of fried soft dumplings made of different lentils and vegetables that are cooked in spicy gravy. This dish makes its best combination with boiled rice. Evening Snacks In the evening, a range of bhunjas are consumed like chura ka bhunja (beaten rice shallow fried with sliced onions, chopped green chillies and green peas), makai ke lawa (popcorn), chana ka bhunja, mungphalli dana, masaledar murhi (puffed rice mixed with chopped green chillies, onion, coriander leaves, salt and a few drops of mustard oil) etc. These bhunjas are prepared at home. In villages there used to be a common kitchen specially meant for bhunjas called kansari. Today, mostly in the urban areas of Bihar, bhunjas are prepared and sold by vendors. Most of them roast the grains in hot sand or salt, while being constantly heated in a kadhai or earthen . There are a variety of pakoras, bachakas, aloo chops, vegetable cutlets, singharas, singhara , ghoogni chura and other snacks to enjoy in the evenings with a cup of tea. Dinner Dinner generally consists of roti, subzi, saag, chutney and a raita, along with some home-made desserts like kheer and sevian. Priority is given to milk and milk products in their meals which include curd, butter milk (mattha) and sweet dishes. Some people like to take doodh roti (small pieces of roti soaked in milk and sugar) with a vegetable dishe being used as an accompaniment. But milk is never combined with the non-vegetarian dishes. Bhoj – The Traditional Feast Bhoj is not a simple meal but a ceremony. The bhoj is the feast or the banquet of Bihar. Traditionally, guests sit on a carpeted floor and the food is served by the hosts and their relatives and friends. Bhoj is a fine dining experience and proceeds in the following steps. Step 1: Setting up the Cover A special plate made from dried leaves (pattal) and an earthen glass (kullarh) is laid out in front of each guest ― though today this kullarh is being replaced with different types of glasses. As the food is eaten with one’s hands, no cutlery is provided. Step 2: Serving of Water

Page 98 of 126 Water is poured into the kullarhs from water jugs, traditionally known as a lotta(a round vessel made from different metals and alloys). Once the water is served, people wash their hands and sprinkle a little water on the pattal as a symbolic cleaning, although the pattals are well soaked and washed beforehand. Step 3: Serving of Condiments & Accompaniments There is no cruet set, but salt and green chillies are the first things that occupy their place on the pattal. This is followed by salad, chutneys, raita (called ratoba), achar, papad and chanories. Step 4: The Serving of Food Food service generally starts with the vegetable preparations and the saag (dried preparation from leafy vegetables) served on the left side of the plate making an arc and leaving the central right side for the breads (mostly poori or kachori) and rice followed by the non-vegetarian dishes (if it is there in the menu). Step 5: The Beginning or the Toast Raising Once the bread is served to everyone, the guests start their meal after a small prayer. When the guests are through with their breads then the rice or pulao is served. This is followed by dal that is either served on top of the rice or in a separate bowl (katori) made from the same leaf. There are some occasions when breads are not served and the rice takes the central position and the guests make a small well in it. The dal is served in this well and it is topped with a spoon of pure ghee. This ghee is also called pavitri, meaning pure. This is actually the Toast Raising for the Ceremony. As it is sacred, one doesn’t take a second helping of the ghee (as it is considered to be jhoota). Step 6: Further Helpings/Parshan When the guests are having their food, the serving people (mostly the relative and friends of the hosts) start a continuous serving of second and further helpings. It’s really fascinating to be a part of this feast, and if not, to at least be an observer. The service brigade comes announcing the name of each dish and the guest who wants that dish gives an indication. They serve the guest with the help of a spoon or ladle without touching the plate. Step 7: The Serving of Dessert There is no fixed sequence for the dessert; more or less it is served as a part of the main course, though it comes a little later. Most often it comprises of rasgulla, kala jamun, jalebi, , ladoo, or a variety of burfies. The number of sweets served is a true indicator of the standard of the bhoj. Step 8: The Last Helping of Curd

Page 99 of 126 This is another unique feature of bhoj; they finish their meal with curd. There is a ritual of serving a small portion of rice before serving the curd (called as dahi ka bhaat). So, after the last serving of rice, curd with sugar is offered. Step 9: Concluding the Meal There are different age groups of guests sitting and eating together and there are people with different chewing abilities and obviously there are people with different belly sizes. Traditionally, the meal is concluded together even though some may have finished early. People get up and go to wash their hands outside. Then the hosts remove the plates and clean up the area to make the place ready for the second group of guests. This cycle continues till everyone has eaten.(Singh, 2015) The cuisine of Bihar Bihar’s cuisine is so varied that recipes do not just change between different districts or provinces; it changes from one home/family to another. Besides recipes, the various traditions and rituals associated with food are commonly discussed and recounted. The people of Bihar prepare and eat an extensive variety of food, but not enough thought or effort has gone into giving them suitable names or an identity. 1. Bihari cuisine is one of India’s best cuisines, having lots of options for vegetarians as well as non vegetarians. They have various options to offer in sweets and snacks. 2. The people prepare and eat great foods but proper name has not been given to dishes. 3. The awareness of the dishes is relatively less but they are delicious to its core and are very satisfying. 4. Some restaurants are coming up with Bihari foods as their major offerings. 5. The key Ingredients are – Cooking Medium - Mustard oil, Ghee, Vanaspati, sesame seeds oil. Dairy Products - Milk, butter milk and Curd - used extensively.Cottage Cheese – moderate use Cream – is not used in cooking however homemade butter is used moderately. Phoran - Simple and/or Panch Phoran Basic Gravies/Masala - Onion based, Mustard and Garlic Based Leafy vegetables - Chana saag, Nenua Saag, Gandhari Saag Dehydrated Ingredients –Bari, Dehydrated cauliflower/ Cabbage Sattu- Chana Sattu, barley, maize etc.. Special Spice blends - Jeera-golki, Garam Masala, coriander seeds, cumin seeds, peppercorn

Page 100 of 126 Non Veg - Meat – Mutton (Khassi), Chicken, Fishes – small, medium, large – fresh water - Rohu, Katla, Pothia, Tengra, Maangur, Shell fish – Itchna (Prawn), Snails, Crabs – very less Eggs – Local and Farm

Litti – Chokha is the most popular dish of the state outside Bihar.

Picture 2 – Litti with Chokha, Ghooghni, Chutney and salad

Apart from the litti, there are various traditional dishes that are delicious to its core and have ability to attract the tourist. Vegetarian Preparations Parval ki Sabzi ― Pointed Gourd with Potatoes, Katahal ki Tarkari ― Raw Jackfruit Curry, Ghoogni ― Peas Curry, Ole ki Sabzi ― Yam Curry, Arbi ki Subzi ― Taroo Roots with Red Lentil, Besan ki Subzi ― Gramflour Cubes with Mustard Gravy, Kofta ― Deep Fried Vegetable Balls with Spicy Curry, Kaddu ki Subzi ― Pumpkin Curry with jaggery and panch phoran Non-Vegetarian Preparations Tali Hui Machli ― Fish Fry, Masaledar Murga ― Masala Chicken, Machli Ckokha ― Mashed Fish, Machli ke Ande ki Pakore – fish Egg Fritters, Fried Jhinga ― Fried Prawn, Pothia Bhunjia ― Grilled Fish with Mustard, Bhuna Maans ― , Bhuna Kalegi – Pan Roasted Livers, Kharde Masale Wali Meat ― Mutton with Whole Spices ,Murga Jhoor ― Chicken Curry, Sarsonwali Machli Jhor ― Fish in Mustard Gravy, Anda Curry ― Egg Curry, Taas Mutton – Tawa Cooked Mutton Dal aur Jhor ― Lentils and Thin Gravies

Page 101 of 126 Lauki Channe ki Dal ― Bengal Gram with Bottlegourd, Dal Tadka ― Bengal Gram and Black Lentil, Matar Ka Jhor ― Thin Gravy of Green Peas, Bari ka Jhor― Thin Gravy of Sun Dried Lentil Dumplings, Khusshi Kerao ka Jhor― Thin Gravy of Black Peas, Bathua Jhor – Bathua leaves cooked with Rice Starch, Roti ― Breads Parantha ― Layered Bread, Sattu ka parantha ― Stuffed Parantha with Roasted Chana Powder, Kachori ― Deep Fried Bread made from Maida, Dal –Puri ― Puri Stuffed with Bengal Gram, Makai ki Roti (Motti Roti) ― MaizeChapati, Tissi Parantha― Parantha Stuffed with roasted flax seeds, Side Dishes Aloo ka Chokha― Potato Mash, Baingan ka Chokha― Aubergine Mash, Aloo Bachka― Shallow Fried Potato Slices with Gram Flour and Spices, Lauki Bachka― Shallow Fried Bottle Gourd Slices with Gram Flour and Spices, Hare Chane ka Bachka― Shallow Fried Green Chickpea with Gram Flour and Spices, Lauki ka Raita― Yogurt with Chopped Bottle Gourd, Mustard Powder and Spices, Khire ka Raita― Yogurt with Grated Cucumbers and Spices, Palak Saag― Spinach Leaves cooked with Garlic and Spices, Channa Saag― Green Gram Leaves cooked with Garlic and Spices, Kheshari Saag― Almorta Leaves cooked with Garlic and Spices, Aloo Bhunjia― Deep Fried Potato Straws, Bhindi ka Bhujia― Stir Fried Slices of Ladies Finger, Karele ka Bhunjia― Stir Fried Slices of Bitter Gourd, Dhaniye ki Chutney― Coriander Chutney, Sabut Dhaniye ki Chutney― Coriander Seeds Chutney, Kele ke chhilke ki Chutney― Raw Banana skin chutney, Sweet Delicacies Rasiya― Rice Pudding with Jaggery, Pua― Deep Fried Sweet Pancakes, Khoya ka Pittha― Khoya Stuffed Rice Dough Poached in Water, Dudh Pittha― Khoya Stuffed Rice Dough Poached in Milk, Ras Kadam― Khoya Coated Rasgulla Covered with Poppy Seeds, Khaza― Deep Fried and Sugar-coated Tempting Dessert, Lai― Sweet Dish made from Khubi Dana and Khoya, Anarsa ― Sweet Dish made from Rice Flour Khoya, Coated with Sesame Seeds Conclusions The outcome of this study reflects the importance of awareness regarding local cuisines, its documentation and promotion. This also highlights the satisfaction with both the local food and the rest of the resources available to tourists at the destination. The destination should have multiple choices to offer at the destinations.

Page 102 of 126 Promotion of local cuisine is a great opportunity to promote and strengthen particular tourist destinations. For many more, the quality of the cuisine on offer is an important part of the holiday experience as a whole. The place must bear this in mind when developing their long-term plans for the domestic and international tourism industry. The state should identify, document and promote their regional specialties. This would be one of the major attractions for the tourists. Recommendations  Proper nomenclature of the dish is required.  Documentations of the dishes and its method of preparations should be documented.  More eateries of different concepts should be started. The tourism ministry and the state government should come up with some schemes in order to encourage entrepreneurs (food entrepreneurs).  The small food entrepreneurs and the vendors, selling these dishes should be trained.  Promotions of the food should be done as a part of culture.  The regional feast – Bhoj, should be promoted, as this could be an exciting experience for guests/tourists. References Barr, A 1995, Drink. Bantam Press, London. Bowen, S 2010, ‗Embedding local places in global spaces: Geographical indications as a Territorial development strategy‘, Rural Sociology, vol. 75, no. 2, pp. 209–43. Busby, G & Rendle, S 2000, ‗The transition from tourism on farms to farm tourism‘, Tourism Management, vol. 21, no. 6, pp. 635–642. Di Domenico, M & Miller, G 2012, ‗Farming and tourism enterprise: Experiential Authenticity in the diversification of independent small-scale family farming‘, Tourism Management, vol. 33, no. 2, pp. 285–294. Dougherty, ML, Brown, LE & Green, GP 2013, ‗The social architecture of local food Tourism: Challenges and opportunities for community economic development‘, Journal of Rural Social Sciences, vol. 28, no. 2, pp. 1-27. Douglas, M 1987, ‗A distinctive anthropological perspective‘in Constructive Drinking: Perspectives on Drink from Anthropology, ed M Douglas. The Press Syndicate of the University of Cambridge, Cambridge, pp. 3-15. Everett, S & Aitchison, C 2008, ‗The role of food tourism in sustaining regional identity: A

Page 103 of 126 Case study of Cornwall, South West England‘, Journal of Sustainable Tourism, vol. 16, no. 2, pp. 150–167. Everett, S & Slocum, S 2013, ‗Food and tourism: An effective partnership? A UK –based Review‘, Journal of Sustainable Tourism, vol. 21, no. 6, pp. 789-809. Everett, S & Slocum, S 2013, ‗Food tourism: Developing cross industry partnerships‘in Sustainable culinary systems: Local foods, innovation, and tourism & hospitality. eds CM Hall & S Gössling Routledge, London. Long, L 2001, ‗Nourishing the academic imagination: The use of food in teaching concepts of Culture‘, Food and Foodways, vol. 9, no.3-4, pp. 235–62. Long, L 2004, culinary tourism. Kentucky: The University Press of Kentucky. https://en.wikipedia.org/wiki/Bihari_cuisine. (2013). Retrieved dec 2, 2018, from wikipedia: https://en.wikipedia.org/wiki/Bihari_cuisine Singh, S. (2015). Bhansaghar. In S. Singh, Bhansaghar (p. 182). New Delhi: Vishwa Foundation.

Simulation Training in Hospitality Education of India - Effectiveness, and Dilemmas (Shakesh Singh, Assistant Professor , Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi) (Ranojit Kundu, Assistant Professor-HOD- Bakery, Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi)

Abstract

Simulation is the artificial representation of a real-world process with sufficient fidelity in order to facilitate learning through immersion, reflection, feedback, and practice without the risks inherent in a

Page 104 of 126 similar real-life experience. Simulation in hotel education has come a long way from the basic task trainers used for the rehearsal of basic restaurant skills (production and service) with the faculty who acts like a guest. The ultimate goal of the present study was to evaluate the effectiveness of simulation in imparting the desired skills. It further scrutinized the perceptions and beliefs of 106 Hotel management students enrolled in GGSIP University of New Delhi, at Banarsidas Chandiwala Institute of Hotel Management. In this study, a closed-ended questionnaire was framed and a telephonic interview was planned for the Principals of various hotel management colleges. The outcome of the research project revealed that simulation is very helpful in providing an opportunity for the students to practice various aspects of food and beverage practically in their institutes. It has resulted in improving trainees’ motivation, team spirit, communication, interpersonal first-hand knowledge of various F and B Skills.

Key Words: Simulation, Hospitality Education, India, Competence, Curriculum.

Introduction Simulation is derived from the Latin word ‘simulare’ which means ‘to copy’ (Amrita Sinha, Karen Flood T, David Kessel, Sheena, 2009) Johnson, Carianne Hunt et al. Simulation has been defined as a situation in which a particular set of conditions is created artificially in order to study or experience something that is possible in real life; or a term that refers to the artificial representation of a real-world process to achieve educational goals via experimental learning (Cooke M, Irby DM, Sullivan W, Ludmerer KM, 2006). The beginning of hotel education in India could be traced back to the inception of present IHM Mumbai in 1954 by the All India Women’s Central Food Council under the leadership of Late Smt. Lilavati Munshi. Later in 1963 three more Regional Institutes were established in New Delhi, Kolkata, and Chennai. Since then a simulation is being applied in the curriculum of hospitality education by creating a restaurant, kitchen and various other training labs for the students.

Page 105 of 126 Hospitality education has emerged as a driving force for developing economies like India, these economies recognized hospitality as a vehicle for their envisaged development and growth (Mill & Morrison, 1999). India too favors the same and gives much thrust to hospitality and its allied sector development (Honey & Gilpin, 2009). The increase in sanctioned amount in every budget indicates the government interest towards the same. Along its way towards developing new attractions, the similar significance is also given to developing the capacity of individual joining to learn this trade through initiating educational institutions to offer hospitality, tourism and its related programs, simultaneously offering the same discipline in the existing institutions. Simulation in hotel education has come a long way from the basic task trainers used for the rehearsal of basic restaurant skills (production and service) with the faculty who acts like a guest. The ultimate goal of the present study was to evaluate the effectiveness of simulation in imparting the desired skills. It further scrutinized the reason whether it is an effective way of imparting training. And this also aims to find out the reason why this training is not counted as a learning session for the training. We have used a mixture of a qualitative and quantitative method for this study. Moreover, to explore and gather in-depth information telephonic, unstructured, individual interviews were conducted with the Principals, faculty, and students of Hotel Management College.

The objective of Research To examine the status of Hotel Education in India To evaluate the effectiveness of simulation in imparting the desired skills. To find out the reason why this training is not counted as a learning session for the trainees.

Literature Review The beginning of hotel education in India could be traced back to the inception of present IHM Mumbai in 1954 by the All India Women’s Central Food Council under the leadership of Late Smt. Lilavati Munshi. Later in 1963 three more Regional Institutes were established in New Delhi, Kolkata and Chennai in 1982. The government of India formed an autonomous body – National Council for Hotel Management & Catering Technology (society) to accelerate the rate of hotel education in India. The national council is the apex body and around 80 institutes are affiliated to NCHMCT including 21 central institutes and 12 state Government Institutes. The National Council also lays down the curriculum

Page 106 of 126 for the courses to ensure uniformity in the academic standards. Initially, it was offering 3 years diploma after 10+2 which was later converted into 3 years bachelor degree by collaborating with IGNOU in 2002. Both NCHMCT and IGNOU has signed a memorandum of understanding (MOU) on the 11th March 2002 at New Delhi. Further from the 2005 National council (NCHMCT) with IGNOU started offering Master degree in Hotel administration (NCHMCT and IGNOU'S MOU Circulated to IHM's, 2002). Beside IHMs several other private Hospitality Institutes also mushroomed. Out of which most of them were awarding unapproved degrees and diploma. Some of them tied up with the State Technical Education Board. Many Private hospitality institutes got affiliated to universities (www.ugc.ac.in) and AICTE.

Other institutes In total there are more than 180 institutes, both government and private by Oberois, Taj etc., offering certificate, diploma or degree courses in hotel management or in specialized areas like food and beverage production, housekeeping etc.. There are also around 25 institutes, which impart short courses on particular crafts skills required in the industry. These courses are run as per the guidelinesissued by All India Council of Technical Education. Various universities such as Rohilkhand University at Bareilly, Bundelkhand University at Jhansi, Nagpur University, Bangalore University, MKU, Mudarai, HNB Garhwal University at Srinagar and Amity University at Noida etc. areoffering Bachelor degree in Hotel Management. MDU, Rohtak and Kurukshetra University are also offering two years Master's Degree in Hotel Management. From the year 2009 onwards under Central Financial Assistance of Rs.2 crore; a lot of universities like BPS Women University, Sonipat, Punjab University, Chandigarh, H.P University, Shimla, MLS University, Udaipur and Jiwaji University, Gwalior etc. have introduced Hospitality courses at Bachelors level.

Simulation is a teaching methodology employed by a teacher in order to play certain roles without any training and it focuses on extempore performances. In this respect, Simulation can be defined as learning by doing (Schank, 1997). The terms simulation and role-playing are closely related to each other. Role play involves certain parts to be played within some specific situations whereas, simulation involves certain complexities which later turn up in the form of conflict resolution by means of authentic scenarios. Also, simulation as a teaching strategy can be employed as an effective and dynamic scenario changer in second language learning. Hsu (2006) and Miccoli (2003) hold the view that such kind of dramatization

Page 107 of 126 enhances second language skill and proficiency, whereas Brauer (2002) reveals its significance in cross- cultural understanding. Murillo (2007) focuses on the behavior of learners in the development of critical thinking skills through contribution in simulated drama activities while Dornyei (2009) observes that teacher’s role as a facilitator becomes inevitable in such learning. Hence, simulation, owing to its effectiveness as a teaching strategy, is progressively being used not only in military and industry but also it has miraculous effects in the fields of medicine and nursing (Eaves & Flagg, 2001). In the field of medicine, Okuda, Bryson, DeMaria, Jacobson, Quiones, Shen, and Levine (2009) examined around 100 articles and concluded that simulation-based training is more effective regarding procedural performance as compared to standard training. In the field of vocational teaching and learning Penfold, Kong, and Ma (2007) highlighted the development and use of the virtual hotel for teaching hotel management through e- simulations which proved quite valuable in nurturing problem-solving and interpersonal skills. Teach & Govahi (1993) further explored the rating of four teaching methodologies-lectures, case studies, computerized simulations and experiential exercises (including role-plays). Findings highlighted that experiential exercises proved effective in the development of various skills like interviewing, conflict resolution and effective public speaking. Moreover, Yasmin (2014) also studied the role of simulation as a teaching strategy in the development of oral skills of undergraduate students of Hotel English enrolled in University of Gujrat, Pakistan. Her findings revealed that simulated situations have a productive and positive role in developing oral skills. Moreover, simulation-based teaching motivates the students and helps them in the refinement of vocabulary, grammar, fluency, and conversational strategies. The present study is exclusively relevant to analyze the effectiveness of simulation in promoting trainer with special reference to perceptions of BCIHMCT students of New Delhi. It also attends to the perceptions, beliefs, and practices of students which are almost non-existent in the relevant literature. Moreover, the interrelationship of simulation and trainees has been explored. Therefore, the study will be fruitful regarding its practical benefits in imparting food and beverage training in order to enhance communication, anticipation, interpersonal and workplace skills. Research Questions The present study deals with the following questions: 1) What is the role of “Simulation” in Hotel Management Colleges? 2) How far Simulation is an effective teaching strategy in developing skills in Food and Beverage? 3) To find out the reason why this time period spent on simulation is not considered as a learning session for the trainees?

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Research Methodology Our research is based on a mixture of qualitative and quantitative research method due to the nature of the research topic. A questionnaire consisting of 10 questions were circulated to students of Banarsidas Chandiwala Institute of Hotel Management, New Delhi. At the same time, 10 faculty and 5 Principals were interviewed (telephonic interview) in order to have a 360-degree opinion regarding the simulation training in Hotel Management.

The interviewees were over the telephone as the respondents were staying in different cities. Enough time was provided to answer the question. Around 15 - 20 minutes took for each interview.

Findings and Discussions

The quantitative Part 1 It helps me to learn by doing. Strongly agree Agree Disagree Cannot Say 86 % 14 % - -

2 It motivates me to take orders in a less challenging environment Strongly agree Agree Disagree Cannot Say 66 % 24 % 5% 5 %

3 It helps me to engage in service Strongly agree Agree Disagree Cannot Say 10 % 90 % - -

4 It helps me to work in a team Strongly agree Agree Disagree Cannot Say 75 % 25 % - -

5 It helps me to learn through the Trial-and-Error method.

Page 109 of 126 Strongly agree Agree Disagree Cannot Say 30 % 60 % - 10 %

6 It encourages creativity. Strongly agree Agree Disagree Cannot Say 72 % 14 % 10 % 4 %

7 It involves activities from real restaurant situations. Strongly agree Agree Disagree Cannot Say 100 % - - -

8 It helps me to interact with the guest. Strongly agree Agree Disagree Cannot Say 80 % 20 % - -

9 It helps me to anticipate guests’ needs. Strongly agree Agree Disagree Cannot Say 60 % 35 % - 5 %

10 It gives me an opportunity to take feedback and to improve thereafter. Strongly agree Agree Disagree Cannot Say 40 % 44 % 2 % 12 %

The qualitative part The telephonic interview was qualitatively analyzed. Questions were asked to understand the importance of simulation training of the Food and Beverage department. First 4 questions have been prepared to understand the structure of classes (practical classes) and B By analysis of the first 4 questions, we find that the food and beverage classes are planned in two stages a) 9.30 AM or 11.20 AM to 1 PM and from 1 PM to 2 PM. We also conclude that there is not any formal lunch break for the trainees on the day of their practice session. However, they are given 15 – 20 minutes break before the simulation training.

Page 110 of 126 . The question no – 5 to 7, have been asked to analyze the level of leaning/learning opportunities/ exposure in the mentioned slots of the training class. The analysis of the received answers we came to know that the latter part of training is very important that gives an opportunity to the trainees to practice in an actual environment. There are various things to practice like - the service of food, plating, portioning, guest interaction, situation handling etc. All the respondents agreed that this time period (1 – 2) of simulation training is the most important time for learning and teaching in the entire day. However, this is the observation of authors and also clearly mentioned in the time table that this is not counted as learning time for trainees nor considered as teaching load for the concerned faculty. Why 1 PM – 2 PM is not considered as a productive time? 4 out of 5 respondents said, we have to treat every subject equally, that’s we do not consider this learning or teaching hour. One Principal is of view that it should be taken into consideration. He mentioned that he was about to implement this in practice but he had to change his job location. Last 3 questions (from question no – 8 to 10), have been included to have the basic details of respondents. And the name (Personal identification) has been avoided in order to have an honest and candid opinion/feedback

Conclusion Simulation is the artificial representation of a real-world process with sufficient fidelity in order to facilitate learning through immersion, reflection, feedback, and practice without the risks inherent in a similar real-life experience. Simulation in hotel education has proved to be very helpful in imparting training in real life situation. It gives them the opportunity to receive the guests, to interact with them, to take their orders, to place the order and coordinate with the kitchen team, to pick up the food, to do table clearance, getting feedback after the food service etc. At the same time, it gives ample opportunity to the students’ kitchen team as well who portions the food, plates them creatively and places the order as per the demand of guest. This simulation also gives them an opportunity to handle complaints, to serve the food and beverage at right temperatures and with suitable accompaniments.

Page 111 of 126 Overall this simulation training is very helpful to learn and practice the required skills in a comfortable environment of their Institutes. Most of the respondents also agreed and gave us the idea that this time is not considered a productive time, neither finds its mention in the time table. This is one of the greatest dilemmas of the Hotel management colleges regarding simulation training. However, the present study and analysis clearly prove the effectiveness and importance of simulation in imparting the desired skills. Recommendations Based on the current research, the authors have few recommendations. First and foremost, the authors want every stakeholder to discuss. Let there be a healthy and creative discussion. All the stakeholders should come up with some idea. Pitch the ideas and brains storm together, select the best option. Implement and test this. If required, repeat the steps and let this be a continuous process of development. We should treat the hotel management course as a specific field that is very different from arts, science, engineering or Management. Within hotel management, the nature and requirement of various departments are different; therefore food and beverage should be treated differently. We got to be creative and try to find a solution that not provide equality but also think of equity as explained by Henery Fayol in his theory of management. There could be a special time table designed to suit this situation. Colleges could think of “one subject – a day” type plan to foster the training in food and beverage department. Limitation The main limitation of this study is related to the time duration, in which the study was carried out, that is December 2018 and January 2019. The second limitation is the sample size. We have considered 100 respondents; this could be increased to 500 or more.

References - 1. Annual Tourism Report, 2011-12. Ministry of Tourism (Govt of India). 2. Alok K (2014) Green Hotels for Sustainable Development. Avahan - A Journal on Hospitality & Tourism 2: 53-60. 3. Min H, Swanger N, Gursoy D (2016) A Longitudinal Investigation of the Importance of Course Subjects in the Hospitality Curriculum: An Industry Perspective. Journal of Hospitality & Tourism Education 28: 10-20.

Page 112 of 126 4.Gursoy D, Rahman I, Swangera N (2012) Industry’s Expectations from Hospitality Schools: What has changed? Journal of Hospitality & Tourism Education 24: 32-42. 5.Michael J, Manoharan A (2016) The Balance of Liberal and Vocational Values in Hospitality Higher Education: Voices of Graduates. Journal of Hospitality & Tourism Education 28: 44-57. 6.Gersh I (2016) Culinary Industry Practitioners' and Educators' Perceptions of Core Competencies for a 4-Year Bachelor's Degree in the Culinary Arts. Journal of Hospitality & Tourism Education 28: 32-43. 7. Wang YF, Tsai CT (2014) Employability of Hospitality Graduates: Student and Industry Perspective Journal of Hospitality & Tourism Education Volume 26: 125-135. 8. Zopiatis A, Constanti P (2012) Managing Hospitality Internship Practices: A Conceptual Framework. Journal of Hospitality & Tourism Education 24: 44-51. 9. Millar M, Mao Z (2010) Hospitality & Tourism Educators vs. The Industry: A Competency Assessment. Journal of Hospitality & Tourism Education 2: 38-50. 10. Johnson M, Ghiselli R, Shea LJ (2011) Changing Competencies of Hospitality Leaders: A 25-Year review, Journal of Hospitality & Tourism Education 23: 3. 11.Christou E (2002) Revisiting Competencies for Hospitality Management: Contemporary Views of the Stakeholders. Journal of Hospitality & Tourism Education 14: 25-32. 12. Dana V, Ricci P (2005) Job Competency Expectations for Hospitality and Tourism Employees. Journal of Hospitality & Tourism 4: 53-64. 13. Yang LT (2014) Assessing the Competencies Needed by Hospitality Management Graduates in India. Journal of Hospitality & Tourism Education 26: 153-165. 14. Kalargyrou V (2011) Administrative Challenges in Hospitality Management Education. Journal of Hospitality & Tourism Education 23: 34-42. 15. Eunha Myung, Lan Li (2015) Hospitality Higher Education in Illinois: Current Status, Challenges, and Opportunities. Journal of Hospitality & Tourism Education 27: 93-101. 16. Prakash K, Chathoth, Sharma A (2007) Core Curricular Issues in Hospitality and Tourism Education - Present Structure and Future Directions. Journal of Hospitality & Tourism Education 19: 10-19. 17. Millar M, Park SY (2013) Sustainability in Hospitality Education: The Industry’s Perspective and Implications for Curriculum. Journal of Hospitality & Tourism Education 25: 80-88. 18. Gregoire MB, Charles GP (2002) The Changing Role of Administrators in Hospitality Management Education. Journal of Hospitality & Tourism Education 14: 16-21.

Page 113 of 126 19. Johanson MM (2006) The Value of Graduate Education in Hospitality: Industry’s Perception. Journal of Hospitality & Tourism Education 18: 21-27. 20. Jung-Mao (Ronnie) Lin, Lynda Martina & Cihan Cobanoglu (2002): Journal of Teaching in Travel & Tourism 2(3-4): 47-59. 21. Knowd I, Daruwall P (2003) Peer Assessment in Hospitality Education Impacts of Group Size on Performance and Rating. Journal of Teaching in Travel & Tourism 3: 65-83. 22. Paul A, Whitelaw, Gillet S (2003) When the Girls Take Over in Hospitality and Tourism. Tourism Recreation Research 28: 41-50. 23. Clark S, Robert H (2000) Programmatic Issues in Continuing Education Associated with Post- Secondary Hospitality Education. Journal of Hospitality & Tourism Education 12: 39-45. 24. Cynthia S (2015) Hospitality and Tourism Education in the International Classroom: A Case Study. Journal of Teaching in Travel & Tourism 15: 301-324. 25. Ladkina A, Weber K (2011) Web era Leadership Issues and Challenges in the Tourism Industry: A Hong Kong Perspective. Asia Pacific Journal of Tourism Research 16: 273-288. 26. Ravichandran S, Gilmore SA, Strohbehn C (2007) Organizational Citizenship Behavior Research in Hospitality Current Status and Future Research Directions. Journal of Human Resources in Hospitality & Tourism 6: 59-78. 27. Marinakou E, Giousmpasoglou C (2015) Stakeholders’ Views on the Development of a Higher Education Hospitality Program in Bahrain: Challenges and Opportunities. Journal of Hospitality & Tourism Education 27: 85-92. 28. Amrita Sinha, Karen Flood T, David Kessel, Sheena Johnson, Carianne Hunt et al. The Role of Simulation in Medical Training and Assessment. Radiological Society of North America -RSNA 2009, 2009. 29. Cooke M, Irby DM, Sullivan W, Ludmerer KM. American Medical Education 100 Years after the Flexner Report. N Engl J Med. 2006; 355:1339-44

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Emerging Trends in Alternate Travel Accommodation in India (Ashara Jigar Dipak, 6thSem student, IHM Trivandrum)

Alternative accommodation can be defined as consisting of all the types of accommodation which are available outside the formal or organized accommodation sector. We may consider any form of accommodation that is different from that which is generally accepted as tourist accommodation as an alternative. At any tourist destination, the concept of alternative accommodation carries additional importance both for the tourists as wells as tourism professionals. In most of the tourist destinations, along with star category hotels. There are a number of establishments that come under the category of alternative accommodation. These establishments provide bed, breakfast and some basic tourist requirements at a reasonable price. There is a large section of tourists who cannot afford to stay in star category hotels. Hence, alternative accommodation provides them sleeping space and modest food. The establishment of such facilities in a third world country like India is not evolutionary or organic. Their development is generally linked with demand. In the following section, the paper introduces various forms of alternative accommodation that have emerged as per the demand. Hostels were never really a part of the Indian tourism paradigm. There have always been low budget options for backpackers, but recently there has been a significant increase in the number of hostels across the tourist trail, most noticeably around Rajasthan, Agra, Kerala, and Tamilnadu. Because of the mushrooming hotels in India there are two setups in India like Zostel and Moustache. They offer a cheap basic hotel experience, making life a lot easier, and the country more accessible for the lowest budget travelers. Homestays are also a considerable alternative plan for accommodation. These homestays are cheap and accessible to the guests. In this homestays the residents of the tourist destination make some rooms in their houses in order to accommodate guests easily. This is a cheap and convenient alternative. Besides the local residents can help the guests in suggesting tourist destinations.

Page 115 of 126 Another trending alternative for accommodation in India is Caravan and Camping. Caravan and Camping sites constitute a significant accommodation category in many holiday areas. There are also known as open-air hostels, tourist camps or camping grounds. These kinds of accommodation are generally preferred by hikers. There is a provision for hikers to park their vehicles and go for hiking, after which they can come back and stay at the establishment overnight. Homestays also happen to be highly economically viable for both tourists and homeowners. For tourists, homestays offer not only quality, low tariff and offbeat accommodation but also a unique opportunity to gain invaluable insight into the local culture by staying with a local family. India is said to be experiencing a shortage of budget hotel rooms. And while the demand for such accommodation is increasing, building hotels involves high capital expenditure, which is not feasible for most people. Homestays enable locals to become micro-entrepreneurs by capitalizing on rooms that already exist. This allows local homeowners to find income opportunities in rural areas and new destinations with minimal or no investment. It also plays a central role in nurturing local communities and in making women financially independent. Homestays coexist comfortably with hotels as they offer unique value. They play an important role in increasing tourism in lesser-known places by providing accommodation in areas where it isn’t yet economically viable to build big commercial hotels. During peak seasons or big city events such as world cups etc. homestays play a pivotal role in compensating for the room shortage and ensuring that hotels do not increase their rates to unreasonable levels. Apart from hostels and homestays, houseboats are also a unique alternative accommodation. They are mainly famous in Kerala. A wooden house is built on a large boat and is made available for accommodation. These houseboats are attractive and trendy too. The Kerala houseboat is a modified kettuvallam, the large boat of yesteryears. In Malayalam, ‘kettu’ means to tie and ‘vallom’ means boat. Originally, these boats were held together with a rope and hence the name. Kettuvallams were used for the transportation of goods like rice and spices from Kumarakom and areas of Kuttanad to neighbouring towns. With the emergence and development of modern road and rail transportation, these graceful behemoths

Page 116 of 126 were shelved. Their re-emergence occurred with the growth of tourism. It is now a tourist attraction and a popular mode to explore the magnificence of the Kumarakom backwaters. In places such as a desert, a special kind of accommodation is available. There are tents and huts built in desert. In the deserts of Kutch and Rajasthan, this category of accommodation has developed. Rann Utsav, a folk cultural festival celebrated in the white desert of Kutch, features the accommodation facility of huts and tents. Ethnic constructions, like mud huts, are also becoming popular with urban visitors to the countryside. These are low investment openings for local entrepreneurs. Such accommodation units do not have lavish resources and are spartan in character. Though we have cited here the examples from India but they hold good for all tourist destinations over the world. In modern urban settings, Airbnb is a service which is provided to the host as well as the guests. Airbnbis a privately held global company based off San Francisco that operates an online marketplace and hospitality service which is accessible via its websites and mobile applications. Members can use the service to arrange or offer lodging, primarily homestays, or tourism experiences. Guests can search for lodging using filters such as lodging type, dates, location, and price. Before booking, users must provide personal and payment information. Some hosts also require a scanned copy of a government-issued identification before accepting a reservation. The company also provides travel guides called "Neighbourhoods", which provide details about staying in specific neighbourhoods in various major cities. Hosts provide prices and other details for their rental or event listings. Pricing is determined by the host, with recommendations from Airbnb. Hosts may be required to report income and pay income taxes on income received via Airbnb. With the increase in demand for tourism and the development of tourist destinations, the alternative accommodation sector is bound to grow. However, it is time for the owners of such accommodation units to start adopting modern marketing concepts for product improvement, promotion and market research Thus in this new emerging time period, the guests are more inclined towards finding cheap or innovative accommodation options, as compared to resorts and heritage hotels, which have observed a steady decline in their business and popularity.

Adoption of Cloud Computing Among Independent Hotel Operators in India

Page 117 of 126 Priti Ranjan Sahoo11, Jagat Kumar Mangaraj12, Smrutirekha13

Abstract

This empirical research tries to find the how perceived usefulness, and perceived ease of use affect the adoption of cloud computing among independent hotels in India in particular. Further it attempts to study various impediments of not adopting cloud computing technology by small and medium hotels in India in general. Though many large companies are moving, or indeed have moved to cloud, yet, still there are considerable numbers of barriers to cloud adoption, especially for small and medium hotel enterprises. This paper discusses such issues which both the small hotel operators and cloud computing vendors may look at.

Keywords - cloud computing; perceived usefulness; perceived ease of use; independent hotels; India

1. Introduction

11Priti Ranjan Sahoo Dr. Priti Ranjan Sahoo is Associate Professor & Area Chair - Department of Marketing Management, KIIT School of Management, KIIT University, Bhubaneswar, India

12Jagat Kumar Mangaraj Dr. Jagat Kumar Mangaraj is the Principal, Institute of Hotel Management, Ahmedabad, India,

13Smrutirekha Ms. Smrutirekha is a Research Scholar, KIIT School of Management, KIIT University, Bhubaneswar, India

Page 118 of 126 In the market place, for a competing hotel, the success grossly lies on its strength of knowing its customer exactly what they want and fulfilling those expectations. To know what their customer want, hotels need to churn huge amount of transactional data, analyses and synthesize those and extract meaningful information which in turn helps to formulate right strategy to match the service delivery. Hotel operators are expected to become more dynamic and efficient in the way they make use of information technology (Vella et al., 2018). Now the pressure is on the hotel operators to free themselves from creating and maintaining physical infrastructure of property management systems.

As an emerging technology cloud computing helps hotel operators to save their resources by supporting them to keep and use resources over internet instead of keeping them on their desktop computers. Cloud computing could relive hotel operators to outsource such errand task to multiple vendors available in the market who have the competency and expertise in managing IT infrastructure remotely. Though all most all the large hotel operators have moved to cloud computing, it is observed that in spite of such advantage of outsourcing non-core activities, many small and medium hotel operators are reluctant to adopt such technology. Earlier the cost and complexity of cloud computing technology were so high that only a few large international chains were in a position to afford it. With technological innovation and simplification, the emergence of a large number of cloud computing vendors and a decrease in the cost of technology reduced the barrier to adoption of this technology by smaller and independent hospitality organization (Gursoy, 2010). Today hospitality organizations have started adopting cloud computing technology for their survival and growth (Wulf and Zarnekow, 2010). Cloud computing has become one of the most important technology for hospitality business operation (Law et al., 2014). This research paper attempts to study various impediments of not adopting cloud computing technology by small and medium hotels in India in general and how perceived usefulness, and perceived ease of use affect the adoption of cloud computing among independent hotels in India in particular.

2. Literature Review

In the last two decades, many studies were conducted on the application and prospect of information and communication technology in the field of tourism and hospitality. A large number of scholars particularly

Page 119 of 126 from China, North America, and the United Kingdom have researched and contributed varied of quality research articles on cloud computing (Sahoo et al., 2017). Earlier articles focused on prospect and growth of electronic distribution, whereas recent articles are more focused on impact and outcome of the changes. Among the technological changes, cloud computing technology is one of the most prominent changes which have brought new order in hospitality marketing. Cloud computing technology has strategic importance for hospitality suppliers in de-commoditization, communicate product differentiation, and gain competitiveness in the market (Leung et al., 2013). The connection between IT adoption and IT decision maker characteristics in hotel industry was studied by (Bulent Ozturk and Hancer, 2014).Bulchand- Gidumal and Melián-González (2015) studied on cloud computing adoption in Hotels. Issues rrelated to preliminary investment required in cloud computing in hotel industry was discussed by (Schneider, 2012). Mohanty, 2019 studied the challenges faced by small Irish restaurant owners while adopting cloud computing technology.

3. Proposed Conceptual Model

Based on the review work on adoption of cloud computing in hotels, a conceptual model is proposed. The proposed conceptual model is presented in Figure 1. The Conceptual Structural Model includes eleven constructs: relative advantage, complexity, compatibility, upper management support, training and education, technological competence, competitive pressure, trading partner support, perceived usefulness, perceived ease of use, and attitude towards using. All these constructs are being integrated into the proposed model to explain the cloud computing technology adoption in hotels.

Page 120 of 126 Figure 1: Conceptual Model for Cloud Computing Technology Adoption

Relative Advantage

Competitive Pressure

Complexity

Perceived Usefulness

Compatibility

Attitude towards Using

Upper Management Support

Perceived Ease of Use Training and Education Trading Partner Support

Technological Competence

The conceptual model exhibits the indirect effects and direct effects among the constructs as identified from the literature. These constructs are (i) relative advantage (RA), (ii) complexity (CXR), (iii) compatibility (C), (iv) upper management support (UMS), (v) training and education (TE), (vi) technological competence (TC), (vii) competitive pressure (CP), (viii) trading partner support (TPS), (ix) perceived usefulness (PU), (x) perceived ease of use (PEU), and (xi) attitude towards using (ATU).

4. Methodology

Page 121 of 126 In this exploratory research study, quantitative research methodology has been used. A detailed questionnaire survey was employed among the small and medium sized independent hotel operators in the city of Ahmedabad to collect empirical data for this study. Emails and telephone calls were made to these 93 short listed organizations to seek appointment before visiting them. Identified hotel organization’s employees were approached by the survey instrument administration. These employees need to be working in the room sales and marketing department, and front office department. From these 93 short listed organizations, 417 responses were collected. In an average, little more than four responses were collected from each of these organizations. The emphasis was givento the opinions given by the respondents through the survey questionnaire. The method of this research has been well defined and structured. The resultant data were analyzedthrough in-depth statistical techniques. To pre-check the validity and reliability of the survey instrument, a preliminary pilot test was carried on. The pilot test was undertaken to uncover issues of error, set the right wording for the survey questions, pre-check data collection results and to ascertain that the planned research design would work as per the set plan (Hair et al., 2013). The statistical techniques like mean; standard deviation (SD); correlation analysis; composite reliability; average variance extracted etc. were used in interpreting and analyzing the data. For testing the hypothesis, structural Equation Modelling (SEM) techniques were used by using IBM-SPSS, Ver. 24.0 and IBM-AMOS, Ver. 23.0 software. Mediating effects of two mediator variables in fourteen paths were analyzed. Effect of direct, effect of indirect and total effects of fourteen exogenous variables on endogenous variable was estimated.

5. Data Analysis and Results

The two mediating variables (i) perceived usefulness, and (ii) perceived ease of use in the modified conceptual model were observed. Their significance of mediation was calculated based upon a test of mediation effect as suggested by Sobel (1982). The actual t statistics (t value) and probability values (p value) were computed using the online interactive website of Soper (2016) which is given in table 1.

Table 1: Mediation effects of Perceived Usefulness and Perceived Ease of Use

p I. V. Dir. M.V. Dir. D.V. RC1 RC2 SE1 SE2 t value value

Page 122 of 126 RA → PEU → PU 0.713 0.731 0.098 0.044 6.664 0.000 CXR → PEU → PU 0.446 0.731 0.163 0.044 2.699 0.000 C → PEU → PU 0.361 0.563 0.058 0.049 5.472 0.000 TE → PEU → PU 0.361 0.731 0.058 0.044 5.828 0.000 TC → PEU → PU 0.437 0.672 0.049 0.049 7.476 0.000 C → PU → ATU 0.446 0.563 0.163 0.049 2.666 0.007 UMS → PU → ATU 0.443 0.731 0.026 0.044 11.894 0.000 TE → PU → ATU 0.713 0.563 0.098 0.049 6.146 0.000 TC → PU → ATU 0.721 0.571 0.096 0.053 6.161 0.000 RA → PEU → ATU 0.444 0.672 0.049 0.049 7.56 0.000 CXR → PEU → ATU 0.371 0.563 0.097 0.049 3.628 0.000 C → PEU → ATU 0.48 0.672 0.049 0.049 7.971 0.000 TE → PEU → ATU 0.512 0.672 0.049 0.049 8.311 0.000 TC → PEU → ATU 0.443 0.563 0.026 0.049 9.526 0.000 Notes I.V. Independent variable Dir. Direction M.V. Mediator variable D.V. Dependent Variable RCa Regression coefficient for the relationship between independent variable and mediator RCb Regression coefficient for the relationship between mediator variable and dependent variable SEa Standard error of the relationship between independent variable and mediator SEb Standard error of the relationship between mediator and dependent variable

The mediating variable, perceived usefulness is meditating for four paths, and each of these paths is statistically significant. It acts as a mediating variable between compatibility and attitude towards using through the path C→PU→ATU (t value = 2.666, p value = .007). It mediates between upper management support and attitude towards using through the path UMS→PU→ATU (t value = 11.894, p value = .000). On the thirdinstance, it mediating between training and education and attitude towards using through the path TE→PU→ATU (t value = 6.146, p value = .000). Further, on the fourthinstance, it mediates between technological competence and attitude towards using through the path TC→PU→ATU (t value = 6.161, p value = .000).

Page 123 of 126 It is observed that perceived ease of use in the modified conceptual model is meditating for ten paths and each of these paths is statistically significant. Perceived ease of use is mediating between five exogenous variables, namely relative advantage; complexity; compatibility; training and education; and technological competence with the other mediating variable perceived usefulness. Perceived ease of use acts as a mediating variable between relative advantage and perceived usefulness through the path RA→PEU→PU (t value = 6.664, p value = .000). Perceived ease of use acts as a mediating variable between complexity and attitude perceived usefulness through the path CXR→PEU→PU (t value = 2.699, p value = .000). Perceived ease of use acts as a mediating variable between compatibility and perceived usefulness through the path C→PEU→PU (t value = 5.472, p value = .000). Perceived ease of use acts as a mediating variable between training and education and perceived usefulness through the path TE→PEU→PU (t value = 5.828, p value = .007). Perceived ease of use acts as a mediating variable between technological competence and perceived usefulness through the path TC→PEU→PU (t value = 7.476, p value = .000).

Further, perceived ease of use is mediating between the same five exogenous variables, namely relative advantage; complexity; compatibility; training and education; and technological competence with the only endogenous variable attitude towards use. Perceived ease of use acts as a mediating variable between relative advantage and attitude towards use through the path RA→PEU→ATU (t value = 7.56, p value = .000). Perceived ease of use acts as a mediating variable between complexity and attitude towards use through the path CXR→PEU→ATU (t value = 3.628, p value = .000). Perceived ease of use acts as a mediating variable between compatibility and attitude towards use through the path C→PEU→ATU (t value = 7.971, p value = .000). Perceived ease of use acts as a mediating variable between training and education, and attitude towards use through the path TE→PEU→ATU (t value = 8.311, p value = .000). Perceived ease of use acts as a mediating variable between technological competency and attitude towards use through the path TC→PEU→ATU (t value = 9.526, p value = .000).

It is evident that all these fourteen mediating effects in the model are statistically significant. Some of the useful inferences may be drawn from these mediating variables.

6. Inferences and discussion

This research identified relative advantage, complexity, compatibility, upper management support, training and education, and technological competence as important variables for affecting attitude towards

Page 124 of 126 electronic distribution system adoption using perceived usefulness, and perceived ease of use as mediating variables.

It is observed that the technology has become very dynamic in hospitality sector. The hotel operator need not maintain the property management system hardware and software in the hotel premises with the advancement of cloud computing. Most importantly cloud computing gives the flexibility of changing and updating of hardware and software in real-time to the hotel operators. It is observed that small and medium hotel operators are concerned over their data security and not much assured of reliability the cloud computing technology. Dependency on third party is another major concern for hotel operators. High licensing and maintenance fees by some third party vendors are a discouraging factor for some hotel operators.

7. Conclusions and future research

Various marketing strategies, applications and marketing supports available through could computing shall be a major driver and differentiator among hotel for their visibility, customer interaction and positive reviews in various user generated contents in another few years. The standalone independent hotel operators or small chins shall opt for cloud computing for their economy on the total cost of ownership of purchasing and maintaining hardware and software. As hotel operators do not need to maintain hardware on their premises, they also do not need to have skilled personnel to maintain the same where they save money on payrolls. This research work gives a birds-eye view on the present and future status of cloud computing in hotel industry in India. Independent hotel operators need to overcome adoption challenges to take advantage of the technology. The vendors of could computing targeting hospitality industry must match their service offering to the common expectations of the hotel industry in general which eventually open more business avenues and volume for them.

References

Bulchand-Gidumal, J. and Melián-González, S. (2015), “Information Technology (IT) in Hotels: A Full Catalogue”. Bulent Ozturk, A. and Hancer, M. (2014), “Hotel and IT Decision-Maker Characteristics and Information Technology Adoption Relationship in The Hotel Industry”, Journal of Hospitality and Tourism Technology, Vol. 5 No. 2, pp. 194–206.

Page 125 of 126 Gursoy, D. (2010), “CHAOTIC CHANGES IN DISTRIBUTION CHANNELS: Implications for Hospitality Companies”, European Journal of Tourism, Hospitality and Recreation, Instituto Politécnico de Leiria, Vol. I No. 1, pp. 126–137. Hair, J.F., Ringle, C.M. and Sarstedt, M. (2013), “Partial least squares structural equation modeling: Rigorous applications, better results and higher acceptance”. Law, R., Buhalis, D. and Cobanoglu, C. (2014), “Progress on information and communication technologies in hospitality and tourism”, International Journal of Contemporary Hospitality Management, Emerald Group Publishing Limited, Vol. 26 No. 5, pp. 727–750. Leung, D., Law, R., van Hoof, H. and Buhalis, D. (2013), “Social Media in Tourism and Hospitality: A Literature Review”, Journal of Travel & Tourism Marketing, Taylor & Francis Group, Vol. 30 No. 1–2, pp. 3–22. Mohanty, A.R. (2019), “Evaluation of challenges faced by Irish SMEs in the hospitality industry while adopting cloud computing”, Dublin Business School. Sahoo, P.R., Pradhan, B.B., Lenka, S.K. and Patra, S.K. (2017), “Review Research on Application of Information and Communication Technology in Tourism and Hospitality Industry”, International Journal of Applied Business and Economic Research, Vol. 15 No. 11, pp. 311–334. Schneider, A. (2012), “The Adaptation of Cloud Computing by the Hotel Industry”. Sobel, M.E. (1982), “Asymptotic confidence intervals for indirect effects in structural equation models”, Sociological Methodology, JSTOR, Vol. 13, pp. 290–312. Soper, D. (2016), “Sobel Test for the Significance of Mediation Formulas - Free Statistics Calculators”, available at: http://www.danielsoper.com/statcalc/formulas.aspx?id=31 (accessed 9 April 2017). Vella, E., Yang, L., Anwar, N. and Jin, N. (2018), “Adoption of cloud computing in hotel industry as emerging services”, International Conference on Information, Springer, pp. 218–228. Wulf, J. and Zarnekow, R. (2010), “Technologies for the electronic distribution of information services - A value proposition analysis”, Electronic Markets, Vol. 20 No. 1, pp. 3–19.

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