TRENDS, ISSUES AND WOMEN IN HOSPITALITY AND TOURISM INDUSTRY Edited By Dr. Vinay Rana ISBN: 978-93-85642-06-7 This Book was designed and published by RET International Academic Publishing Dediyasan (Mehsana) 1 RET International Academic Publishing is a Worldwide Books & Journals publishing unit with ISBN No.s & ISSN serials having Powered By Rudra Edu. Trust (Regd.) The trust established having the objective of GLOBAL publication of books and Journals in all Subjects. We publish the books and Journals through our established peer reviewed channel. Copyright ©2017 Inc. All Rights Reserved First Edition January : 2017 Price: ` 550 US $ 8.5 Acquisition Edited By: RET International Academic Publishing (A global platform for ISBN International publishing with editorial & publishing services unit) Printed in India ISBN: 978-93-85642-06-7 Publisher: RET International Academic Publishing Powered By: Rudra Education Trust (Regd.) 143, Gokuldham Society, Modhera Road, Village: Dediyasan Dist. Mehsana 384002. Gujarat (India) Website: www.raijmr.com Mail id. [email protected], [email protected] Cell No. +91 9824974994 2 PREFACE International tourism is the world's largest export earner & an important factor in the balance of payments of many industries. For many destinations across the nation, tourism is an important part of their economy. The developing nations view tourism as a source to improve upon their economy whereas the developed nations view it as a stimulus for furthering their economic growth. The effect of tourism creates a multiplicative effect and thus leads to better growth and opportunities within the society and the country as a whole. There has been a major change in the interest and motivation for travel around the globe. The interest is changing giving a paradigm shift to tourist behavior and patterns. Accordingly various stakeholders need to relook at their policies and for new developments in the field of product designing and development. This changing nature of tourism is impacting inter – organizational, relations, collaborations, completion, innovation and marketing. This book through research contents delves into the current and emerging trends, challenges in hospitality and tourism industry along with perspectives of women in Hospitality and Tourism Industry. The book has four sections. Section A, covers chapters on “Issues and trends in food /cuisine”, Section B covers chapters on “issues and trends in hospitality human resources”, Section C covers chapters on “ issues and trends related to women in hospitality & tourism” industry Section D covers chapters on “general Issues and trends related to hospitality & tourism industry”. A number of people have contributed significantly to the realization of this book and must be acknowledged. The contributors to this book are well-known individuals from hospitality education in India and overseas Universities. I am grateful to all those who believed in this project and contributed with chapters or advise. Without their contribution, this book would have never materialized. (Dr. Vinay Rana) Table of Content Chapter Title Page Section A-Issues and trends in food /cuisine 1 Pahari Cuisine: the food heritage of Uttarakhand 1-11 Dinesh Kumar Karush, Dr. Sonia Sharma 2 Garhwali Cuisine: - cultural heritage of Uttarakhand 12-20 Mr. Vinod Negi 3 Malaysian Chef's Perception towards Factory Farmed Poultry Products: A 21-35 Qualitative Enquiry Mayukh Dewan Section B- Issues and trends in hospitality human resources 4 Role of job satisfaction of employees of selected five star hotels of Delhi 36-45 Pradeep Bhatt, Suraj M.Negi 5 Job satisfaction and effects on employee turnover in the hotels of Kuala 46-55 Lumpur city centre Gopinath Sangaran 6 An exploratory study about students learning capabilities in today’s 56-61 pedagogic trends based on gender differences Kandappan Balasubramanian, Joaquim Dias Soeiro and Anshul Garg 7 An impact of employee retention on job performance -A Study of some 62-73 selected five star hotels of Delhi Dr. Arunesh Parashar, Pradeep Bhatt Section C- Issues and trends related to women in hospitality & tourism industry 8 Mediating role of employee engagement on work-life balance and job 74-84 performance among women Workforce in Indian hospitality industry Rajiv Mishra ,Namrata Mishra ,Prof. Mantun Kumar Singh 9 An analysis of unlocking the potential talent of women entrepreneurs in the 85-94 tourism and hospitality sectors of India Dr. C. Rajesh Kumar, Dr Sherry Abraham 10 Under Representation of Female in Leadership Role: A descriptive study 95-104 Mousumi Dasgupta, Himanshu Sharma 11 Employer’s expectations versus Employees competencies: A comparative 105-112 study on female employees in selected hotels of Mussoorie Ashish Dhyani, Yashveer Rawat 12 Women participation and the work conditions in the hotel industry of 113-126 Dehradun city Richita Jakhawal, Sakshi Negi, Juhi Garg Chapter Title Page 13 Barriers to career advancement of women in the Indian hospitality sector 127-137 Juhi Garg, Pinnacci Negi, Alisha Ahuja 14 Issues, Challenges and Trends, faced by women in tourism industry 138-144 Prakhar Singh, Shashank Maheswari Section D- General Issues and trends related to hospitality & tourism industry 15 A case Study of the resident’s perceptions towards cultural tourism 145-157 development in Murshidabad, West Bengal Ms. Rupa Sinha ,Madhu Murdia 16 Environmental and socio-cultural impacts of unregulated tourism activities 158-175 in Uttarakhand glacier areas Deepak Kholiya, Laxmi Rawat and Akash Rawat 17 Management of a small hotel – A case study of Jaisingh Garh Hotel, 176-182 Udaipur Dr. Sangeeta Dhar 18 Hotel Branding:The effects of hotel brand image on customer’s purchasing 183-202 behavior and loyalty Murugan Krisnamoorthy 19 Role of Ministry of Tourism for Promoting India as a 365 days tourist 203-210 destination Umakant Indolia, Prasoon Kumar, Shailendra Rawat 20 Wellness Tourism: Understanding the key issues & challenges in 211-217 promoting wellness tourism in India Dr. Umakant Indolia ,Kamal Kumar Lasiyal 21 Tourists' Risk Perception Impact on their decision-making 218-227 Anshul Garg 22 MOOC IT – an online platform to learn hotel housekeeping operations”-A 228-230 conceptual paper Ruth Sabina Francis 23 Tourism Security and Safety 231-239 Himanshu Sharma, Mousumi Dasgupta 24 Determining Hotel Industry Energy Efficiency Needs by Comparing two 240-245 Model Theories Pankaj Aswal, Akash Rawat, Ravish Kukreti 25 Analysis & Evaluation of Seasonality Factors and Sustainable Development 246-252 (A Study of the Hill Station of Nainital) Anil Kumar Tamta, Dr. Spersh Bhatt Section‐A Issues and trends in food /cuisine Pahari Cuisine: The Food Heritage of Uttarakhand Dinesh Kumar Karush 1, Dr. Sonia Sharma 2 1 Research Scholar, SOTSHM, IGNOU, 2 Assistant Professor, SOTSHM, IGNOU Abstract Uttarakhand State was carved out of the state of Uttar Pradesh on November 9, 2000. It is divided into two broad regions--Garhwal and Kumaon. The state is comprised of 13 districts, namely, Chamoli, Pauri, Tehri, Uttarkashi, Dehradun, Haridwar and Rudraprayag in the Garhwal region while Nainital, Almora, Pithoragarh, Udham Singh Nagar, Champawat and Bageshwar falls in the Kumaon region. Of these 13 districts, four districts (Nainital, Haridwar, Dehradun and Udham Singh Nagar) have large areas in the plains, whereas the other nine districts comprise the hill region of the state. The positive features of these hill districts are that they have enormous potential for tourism, a suitable climate for high-value agriculture, and a pleasant environment due to 60 percent forest cover. These have to be harnessed for a development strategy. Heritage is something which is inherited from our ancestors. It reflects the way of life they lived and the same thing getting transferred from generation in the same form or with modification. The input was given continuously with aim to follow and communicate to our next generation. The high attitude mountain gifted five major rivers as Ganga, Yamuna, Western Ganga and Kali apart from smaller ones. This is a place where tourist like everything, the only demand left is the sea. The empirical objective of the study is to find out the prospective role of food as cultural heritage and tourist perceptions on status of regional cuisine of Uttarakhand. The studies also analyze the government and local community participation in promotion of local food. The findings also suggest and recommend various measures can be practiced to improve the awareness about the Pahari Cuisine. Key Words: Heritage Tourism, Kumauni Cuisine, potential for tourism, inherited. Introduction “India’s geography and cultural heritage is vast and has something to offer to everyone (Gill, 1996, P. 10)”. The Himalayan range in north provides an opportunity for mountain tourism, Indian Ocean in the southern part of the country, Arabian Sea in the west and Bay of Bengal in east provides tremendous opportunity for beach tourism which attracts domestic and foreign tourist to use good and services. The Thar Desert with Aravalis mountain ranges is best suited for desert and cultural heritage tourism. The rich natural resources, geographical and cultural diversities, forest, mountains, lakes, rivers, sacred shrines, cultural heritage and monuments sites and above that hospitable people of India, thriving the tourism activity (Singh, 2002) Since thousand years people are travelling throughout the world in search of herbs, spices, wines, fruits, chilies, coffee,