ASEAN Journal on Hospitality and Tourism, Vol 16.2, pp. 71-83 Printed in Indonesia. All right reserved AN EMPIRICAL ANALYSIS OF INVESTIGATING CHEF’S PERCEPTION TOWARDS FOOD PREPARATION PRACTICES IN ALL CLASSIFIED HOTELS OF ODISHA, INDIA Patitapaban Mohanty1 Abstract. This paper attempt to find out chef’s perceptions of food preparation practices in some of the well-known hotels in Odisha. The most pivotal question to be examined in this study is the day to day culinary practices in preparing the variety of foods in order to satisfy the taste buds of different guest staying and coming to the hotels in Odisha. Though the modern-day hotels are emphasizing more on personalized services, such as luxury accommodations, lavish dining, intimate hospitality, but food preparation practices which are core function of the hotels have taken a back seat in Odisha. Hence in this context, it is the high time for the chefs and even the management to investigate the food preparation practices which comes in the back of the house operation (BOH), and the other aspects like food quality, safety, sanitation, hygiene, standardization, menu planning associated with it also to be scanned completely. Keywords: Food preparation; practices; investigation; perceptions; hotels. 1. INTRODUCTION Since a decade, there has been a radical change noticed in many industries like education, telecom, information technology as well as in-service sectors. Today, the service sector has emerged as a big giant globally and Odisha has no exception in this context. Above all Odisha’s tourism has enough resources to contribute to tourists globally and locally. Both the hospitality and tourism industries are complimentary with each other and contribute the maximum revenue to the state. The modernization has touched every aspect of Odisha, and the hospitality sectors in Odisha gaining well-paced momentum in the recent past. Odisha has already showcased its potential by conducting the national mega event FHRAI (Federation of Hospitality and Restaurant Association of India) golden jubilee celebration by assembling thousands of national as well as international hoteliers and tourists from all corners of the universe. However recently, Bhubaneswar, the state capital of Odisha, has been top listed as the emerging smart city of India. Correspondence: Email: [email protected] 1 Siksha ‘O’ Anusandhan University, Bhubaneswar Odisha, India Published by ITB Journal Publisher, ISSN 2722-2748 (online), ISSN 1412-2073 (print). https://doi.org/10.5614/ajht.2018.16.2.02 Indonesia. All right reserved. An Empirical Analysis of Investigating Chef’s Perception Towards Food Preparation Practices in All Classified Hotels of Odisha (India) Undoubtedly Odisha’s tourism is the major growth engine in terms of socio-economic development, employment generation, and the abolishment of poverty from the state. Though Odisha’s tourism is in a hidden stage, it has not fully explored to a greater extent, but there is an inherent and immense potential of tourism resources in forms of spiritual, natural, heritage, wildlife, beach, and tribal tourism in this state. In the recent era, the Govt. authority of this state has understood its pivotal role in enhancing the speedier, sustainable and inclusive growth for this state. It has paved the way for growth and development of other sectors like a hotel, restaurants, food service, transport, retail, entertainment, tour, and travel. The marketing strategy of the Ministry of Tourism, Government of India in the form of “Incredible India” and “Atithi Devo bhava” has helped immensely the inflow of domestic and global tourists into Odisha, simultaneously has propelled the growth of the hotel industry in the state. Recently Odisha tourism has added another feather to its cap by obtaining the status of “Biju Patnaik International Airport” and conducting FHRAI golden jubilee the convention has showcased the robust growth of hospitality and tourism in the state. The state is also emerging in the MICE industry which has also fueled the rapid growth of hotel sectors. The domestic hospitality group like Mayfair, Oberoi, Swosti Group, ITC, have marked their presence all through the Odisha, and other major international hospitality chains like Marriot international, Radisson Blue, are foraying in Odisha market. Over the last two decades, the hospitality and tourism industry has attracted many scholars and research practitioners and has offered immense scope for different types of research. And India is the emerging platform and in the context of Odisha, very few conceptual and empirical researches have done on hospitality management literature. Due to the rapidly changing nature of hospitality sectors, there is a fervor interest among the researchers in the context of food and beverage management and other departments. To date more and more literature has focused on service-related topics mostly on hotels of western countries, but very less literature on the food preparation or culinary practices and other related issues in Indian context as well as Odisha. Hence in this study, the attempt has been made to bridge that gap by investigating the various culinary practices in terms of food safety, quality, hygiene and other sensitive aspects of these grey areas that will beneficiary in the future for the sake of research and development. There are two objectives of this study, (1) To find out the various prevailing food preparation practices in hotels of Odisha; (2) To identify and to investigate the chef’s perceptions towards culinary practices that will help to set a standard framework for achieving maximum guest satisfaction. The scope of this research paper entails the wide key areas in hospitality as well as foodservice sectors. The study will differentiate the hotels in terms of foodservice quality, food preparation practices, food safety, hygiene, etc., also will help in setting the basic parameters and standardization need for the future assessment and approval. Ultimately this study will set up a benchmark in hospitality sectors by awakening, the staff training and development, revamping and restructuring the standard operating procedure, providing an alarming set to the management as well as enhancing customer satisfaction. 72 An Empirical Analysis of Investigating Chef’s Perception Towards Food Preparation Practices in All Classified Hotels of Odisha (India) 2. LITERATURE REVIEW In today’s competitive market, the hospitality industries always try their best to make the customer happy and satisfied by providing quality food and service. In this present era, the modern concept of the hotel is not just providing great facilities, better amenities and personalized service rather quality, hygienic, and delicious food, and food is regarded as the central axis upon which customer satisfaction and success of the hospitality industry depends. It is the uniqueness and authenticity of the food that has the cohesive power to attract the customers into the hotel. Nowadays the customers are more discerning by nature seeking the value for money, better quality service as well as quality and hygienic food prepared in a sanitized environment. So, the importance of food in different hotels can never be neglected or ignored. The overall service experience of a guest is fulfilled when the hotel provides quality food, value for money, variety of dishes, the ambiance and the presentation of food. Nield, Kozak, and LeGrys (2000) revealed that significant differences existed between three tourist groups’ satisfaction perceptions of value for money, quality of food, number of dishes, the standard of food service, variety of dishes, presentation of food and speed of service in general, and of bread, coffee, meat and soup in particular. Though the service may be personalized or exclusive which is intangible by nature but at the last it is the food which actually pleases and satisfy the senses of customers and in the long-run costumers become the valued patronage to the establishment. Hence Alibegovic, Hawkins, and Parmar (2009) argued that success within the hotel industry lies with customer satisfaction which is the result of the good delivery of products or services. From the customer as well as organization point of view it is always demanded the quality, hygienic and consistent food at all times which calls for its preparation practices and procedures, techniques and principles. Rodger (2011) emphasized on the food production demands competencies in both natural science and management principles. The study suggested framework includes the following areas of research: technological innovation process design (including Industrial Cuisine), product development (including Molecular Gastronomy, Industrial Gastronomy and Functional Meal) and risk management (including quantitative risk assessment and predictive microbiology). Though the hospitality industry has changed drastically over some years, still, the traditional cooking methods and practices are still prevailing, simultaneously the changing taste pattern of customers, dining out a concept and disposable income has revolutionized the food and its preparation to a greater extent. Now the innovativeness and uniqueness of food have grabbed all areas of preparation. Food preparation is very much similar to culinary art or cuisine, which has originated in the Latin word “culina” or kitchen, which can be defined as something related to or to connect with cooking or kitchen. Similarly, the French word “cuisine” is the meaning of method