International Journal of Tourism and Hotel Management
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P-ISSN: 2706-9583, E-ISSN: 2706-9591
International Journal of Tourism and Hotel Management
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal

2024, Vol. 6, Issue 2, Part B

A study of food and beverage service practices in Indian hotel industry

Sachin

The Indian hotel industry, a major contributor to the nation's economic growth, is undergoing significant transformation, especially in the food and beverage service sector. This study aims to explore the latest practices influencing the sector, including technological advancements, sustainability, evolving consumer preferences, and post-pandemic recovery strategies. The research uses secondary data sourced from websites and articles. Key practices identified in the study include the rise of contactless dining through digital menus and QR codes, reflecting hygiene and safety concerns triggered by the COVID-19 pandemic. Additionally, the concept of cloud kitchens, focusing on delivery-only services, has gained popularity, reducing overhead costs and broadening customer reach. Hotels are increasingly sourcing ingredients locally, emphasizing sustainability and supporting organic farming, while catering to health-conscious customers by offering gluten-free, vegan, and keto options. Interactive dining experiences, such as live cooking stations, provide guests with personalized culinary interactions. Sustainability efforts are evident in zero-waste kitchens and food waste reduction initiatives. Premium bar services offering artisanal cocktails and local beverages reflect the growing trend of unique, high-quality drink offerings. Furthermore, artificial intelligence (AI) and chatbots are enhancing customer service by automating tasks and providing data-driven insights, while contactless technologies and digital payment systems have become more prominent due to pandemic-induced shifts in consumer behaviour. Environmental sustainability is also prioritized, with hotels adopting energy-efficient technologies, water conservation measures, and waste management practices. The study concludes that technological innovation, sustainability, and consumer-centric strategies are defining the future of the Indian hotel industry, requiring ongoing adaptation to the evolving needs and expectations of modern travellers.
Pages : 145-147 | 42 Views | 22 Downloads


International Journal of Tourism and Hotel Management
How to cite this article:
Sachin. A study of food and beverage service practices in Indian hotel industry. Int J Tourism Hotel Manage 2024;6(2):145-147.
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