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The Chief Minister, Vijay Bahuguna, Attended the 33Rd Indian
Government of Uttarakhand Information and Public Relations Department Media Center secretariat Press Note New Delhi /Dehradun; 25rd Nov,2013 : The Chief Minister, Vijay Bahuguna, attended the 33rd Indian International Trade Fair on the occasion of Uttarakhand Day organised at Pragati Maidan in New Delhi today. A cultural evening was held to mark the occasion. Several artists from Uttarakhand performed at the cultural evening organized at the Lal Chowk Theatre. The audience witnessed the rich and historic culture of Uttarakhand through the performances held today. This event was held by the Industrial Department with the help of the state’s cultural department. During his visit, the CM also went around the Uttarakhand Pavilion at the trade fair and took information about the products on display. At the pavilion, there are 50 stalls of handicraft, 23 of food items and 22 of business stalls in hall number 6. The products of the state have received great appreciation at the international trade fair and thus have done good business. Exhibitors have received several enquiries and orders. This year the attraction of the fair were the mementoes produced by the Uttarakhand Handicraft Department. These have been developed with the help of the Uttarakhand Small & Medium Scale Industries Department along with the National Institute of Design, Ahmedabad. NID has made an effort to develop the state’s handicraft industry according to the market demand and turn it into a source of employment. Thus, new designs of candles are being developed in Tamra Shilp at Bageshwar, Ulan and Ringal Shilp at Uttarkashi, Aipan at Almora and Nainital districts. -
Skill Study Report Published by PHDCCI for State Govt
A REPORT SKILL GAP ANALYSIS OF THE RELEVANT SKILLS OF UTTARAKHAND GOVT. OF UTTARAKHAND An initiative by Uttarakhand Skill Development Mission Address: 26, Mahila ITI, Near Survey Chowk, EC Road, Dehradun, Uttarakhand 248001 [email protected] Background Research Based Study for the Survey on Skill-Gap Analysis of the Traditional Skills/Non SSC listed Job Roles which are Unique to Uttarakhand, proposed by PHD Chamber of Commerce and Industry was initiated by Uttarakhand Skill Development Mission directorate. The broad objective of the study was to address the state challenges in relation to its unique demographics to complimenting skill development. For identifying need of State specific job roles not in SSC list, the state SSDMs is mandated to work closely with SSCs for development of QPs, curriculum and model contents. MES courses not mapped to SSC QP-NoS, can be taken up under these provisions by the respective states. It’s the responsibility of MSDE to ensure development of the QPs for such innovative job roles identified by respective state governments in a time bound manner. The initiative was supported by Economics and Statistics directorate, Department of Planning & Directorate of Industry of the Govt. of Uttarakhand. Copyright Information Technical Team authors herein are responsible for the authenticity of their materials and for obtaining written permissions from publishers or persons who own the copyright to any previously published or copyrighted materials used herein. All rights reserved, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher and Uttarakhand Skill Development Mission - Govt. -
Hill Tourism and Sustainable Development of the Destinations: a Situation Analysis of Kumaon Region of Uttarakhand
International Journal of Marketing & Financial Management, Volume 5, Issue 1, Jan-2017, pp 70-84 ISSN: 2348 –3954 (Online) ISSN: 2349 –2546 (Print), Impact Factor: 3.43 Cite this paper as : Arvind Kumar Saraswati & Prem Ram (2017). HILL TOURISM AND SUSTAINABLE DEVELOPMENT OF THE DESTINATIONS: A SITUATION ANALYSIS OF KUMAON REGION OF UTTARAKHAND. International Journal of Marketing & Financial Management, ISSN: 2348 –3954 (online) ISSN: 2349 –2546 (print), Volume 5,(Issue 1, Jan-2017), pp 70-pp 84 . HILL TOURISM AND SUSTAINABLE DEVELOPMENT OF THE DESTINATIONS: A SITUATION ANALYSIS OF KUMAON REGION OF UTTARAKHAND Arvind Kumar Saraswati Prem Ram Assistant Professor, Assistant Professor, Banarsidas Chandiwala Institute of Hotel Management Banarsidas Chandiwala Institute of Hotel Management & Catering Technology, New Delhi, India & Catering Technology, New Delhi, India ABSTRACT Hill Tourism is one of the major revenue earners for any region or country as compared to other forms of Tourism. Tourists are attracted to mountain destinations for many reasons, including the climate, clean air, unique landscapes and wildlife, scenic beauty, local culture, history and heritage, and the opportunity to experience snow and participate in snow-based or nature-related activities and sports. The Kumaon region of Himalayan offers some of the rarest 'tourism' products of nature with a wide ecological range and diversity. Apart from the many-splendored natural attractions and scenic beauty, the religious and socio-cultural dimensions of the tourist resource assume significance in the context of the hill districts lying in the lap of the lower Himalayas. The paper is aimed at identifying the potential of Kumaon region in context of hill tourism as well as to determining future strategic options for effective management of its destinations for sustainable development. -
Page 1 ONLINE TAIYARI GROUP -->
ONLINE TAIYARI GROUP --> +91 - 9555951655 ONLINE TAIYARI GROUP +91 - 9555951655 Indian States and Their Symbols Animal, Bird, Flower, Tree and Food 1 ONLINE TAIYARI GROUP --> +91 - 9555951655 *Andaman and Nicobar Islands* Animal : Dugong Bird: Andaman Wood Pigeon Tree: Andaman Padauk Flower: Adman Pyinma *Andhra Pradesh* Animal : Black buck (Antelope cervicapra) Bird: Indian roller (Coracias benghalensis benghalensis) Tree: Neem (Azadirachta indica) Flower: Water Lilly(Nymphaeaceae) Food: GONGURA PACHADI 2 ONLINE TAIYARI GROUP --> +91 - 9555951655 *Arunachal Pradesh* Animal : Mithun (Bos frontalis) Bird: Hornbill (Buceros bicornis) Tree: Hollong (Dipterocarpus macrocarpus) Flower: Foxtail orchid (Rhynchostylis retusa) Food: SMOKED PORK IN SENGMORA XAAK *Assam* Animal : Indian rhinoceros (Rhinoceros unicornis) Bird: White-winged duck (Asarcornis scutulata) Tree: Hollong (Dipterocarpus macrocarpus) Flower: Foxtail orchid (Rhynchostylis retusa) Food: MASOR TENGA 3 ONLINE TAIYARI GROUP --> +91 - 9555951655 *Bihar* Animal : Gaur (Bos gaurus) Bird : House Sparrow (Passer Domesticus) Tree: Orchid tree (Phanera variegata) Flower: Kachnar (Phanera variegata) Food: LITTI CHOKHA *Chandigarh* Animal : Indian grey mongoose Bird: Indian grey hornbill Tree: Mango tree Flower: Dhak Flower 4 ONLINE TAIYARI GROUP --> +91 - 9555951655 *Chhattisgarh* Animal : Wild buIalo (Bubalus bubalis) Bird: Hill myna (Gracula religiosa) Tree: Sal (Shorea robusta) Food: DEHRORI *Dadra and Nagar Haveli* Animal : Not designated Bird: Not designated Tree: Not designated -
01 Cuisines of Andhra Pradesh, Tamil Nadu and Kerala
Regional Cuisines of India –II BHM-602AT UNIT: 01 CUISINES OF ANDHRA PRADESH, TAMIL NADU AND KERALA STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Andhra Pradesh 1.3.1 Geographical perspectives 1.3.2 Brief historical background 1.3.3 Culture and traditions of the people of Andhra Pradesh 1.3.4 Climate 1.3.5 Agriculture and staple food 1.3.6 Characteristics & salient features of cuisine 1.3.7 Equipments and utensils used 1.3.8 Specialties during festivals and other occasions 1.3.9 Festivals and other occasions 1.3.10 Community foods 1.3.11 Dishes from Andhra Pradesh cuisine 1.4 Tamil Nadu 1.4.1 Geographical perspectives 1.4.2 Brief historical background 1.4.3 Culture and Traditions of the people of Tamil Nadu 1.4.4 Climate 1.4.5 Agriculture and staple food 1.4.6 Characteristics and Salient features of the cuisine 1.4.7 Equipments and Utensils Used 1.4.8 Specialties during festivals and other occasions 1.4.9 Festivals and other occasions 1.4.10 Dishes from Tamil Nadu Cuisine 1.5 Kerala 1.5.1 Geographical perspectives 1.5.2 Brief historical background 1.5.3 Climate 1.5.4 Agriculture, staple food and social life 1.5.5 Characteristics and salient features of the cuisine 1.5.6 Popular foods and specialties 1.5.7 Specialties during festivals and other occasions 1.5.8 Festivals and other occasions 1.5.9 Dishes from Kerala cuisine 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions Uttarakhand Open University 1 Regional Cuisines of India –II BHM-602AT 1.1 INTRODUCTION Andhra Pradesh is one of the south Indian states and is positioned in the coastal area towards the south eastern part of the country and because of its location in the merging area of the Deccan plateau and the coastal plains and also transverse by Krishna and Godavari rivers, the state experiences varied physical features. -
Promotion of Culinary Tourism As a Destination Attraction - Uttrakhand Region Yashwant Singh Rawal*, Sundeep Singh Takuli**
Article can be accessed online at http://www.publishingindia.com Promotion of Culinary Tourism as a Destination Attraction - Uttrakhand Region Yashwant Singh Rawal*, Sundeep Singh Takuli** and the Bhabhar. The autonomous territory of Tibet is Abstract situated to the north of the state. Food plays an important role in attracting tourists to a particular destination because as it reflects a region’s The name of the state was changed from Uttaranchal culture and lifestyle. The importance of cuisine can affect to Uttarakhand in 2007 *(https://en.wikipedia.org/wiki/ the tourist to finalize their final destination. Various type Uttarakhand) and its capital is Dehradun The High of businesses including farms, food outlets or stores, catering colleges, tour operators, homemade alcohol Court of Uttarakhand is in Nainital another important production units, historical monuments, religious city in the state. The two major industries in the state are attraction and many business can gain their profit handicrafts and handlooms. Tourism is now becoming the from unique cuisines of that particular region. Culinary most important industry in uttrakhand, It is also famous of a destination can also be categorized as a part of for being the origin of the Chipko Movement or Chipko cultural tourism. Which can be the back bone of tourism Andolan. that can positively present a destination. Local Food consumption of a particular area can be used for the On 9 November 2000, it became a full-fledged state development of that particular destination image. Also of India with the formal induction of a separate state the culinary tourism is required for overall development. -
Regional Tourism Satellite Account Uttarakhand, 2009–10
National Council of Applied Economic Research Regional Tourism Satellite Account Uttarakhand, 2009–10 Phase III Study Commissioned by Ministry of Tourism, Government of India Report November 20161103 (13) 2016 A E C R N 60 National Council of Applied Economic Research Regional Tourism Satellite Account Uttarakhand, 2009–10 Project Sponsored by Ministry of Tourism, Government of India November, 2016 National Council of Applied Economic Research 11 Indraprastha Estate, New Delhi 110 002 NCAER | QUALITY . RELEVANCE . IMPACT © National Council of Applied Economic Research, 2016 All rights reserved. The material in this publication is copyrighted. NCAER encourages the dissemination of its work and will normally grant permission to reproduce portions of the work promptly. For permission to photocopy or reprint any part of this work, please send a request with complete information to the publisher below. Published by Anil Kumar Sharma Secretary and Head of the Operations and Senior Fellow, NCAER The National Council of Applied Economic Research Parisila Bhawan, 11, Indraprastha Estate, New Delhi–110 002 Tel:+91 11 2337-9861 to 3 Fax:+91 11 2337 0164 [email protected] www.ncaer.org Publication Coordinator Jagbir Singh Punia NATIONAL COUNCIL OF APPLIED ECONOMIC RESEARCH Parisila Bhawan 11 Indraprastha Estate New Delhi 110 002 Tel: +91 11 2337 0466, 2337 9861 Fax: +91 11 2337 0164 [email protected]. www.ncaer.org 6KHNKDU6KDK 'LUHFWRU*HQHUDO PREFACE 7KLVLVWKHWKLUGDQG¿QDOLQDVHULHVRIUHSRUWVWKDW1&$(5WKH1DWLRQDO &RXQFLORI$SSOLHG(FRQRPLF5HVHDUFKKDVEHHQSUHSDULQJRQGHWDLOHGWRXULVP