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Tyagi, Honey
- Corporate Social Responsibility – A Perspective of Larsen & Toubro Group
Abstract Views :226 |
PDF Views:0
Authors
Honey Tyagi
1,
Vikalp Tyagi
2
Affiliations
1 Savitribai Phule Pune University, Maharshtra, IN
2 L&T-DMN, Pune, Maharashtra, IN
1 Savitribai Phule Pune University, Maharshtra, IN
2 L&T-DMN, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 1, No 1 (2015), Pagination: 13-21Abstract
Indian business, which is today viewed globally as a responsible component of the ascendancy of India Businesses are an integral part of society, and have a critical and active role to play in the sustenance and improvement of healthy ecosystems, in fostering social inclusiveness and equity, and in upholding the essentials of ethical practices and good governance.
The study aims at analysing the existing Corporate Social Responsibility (CSR) level, Corporate Reputation&Organizational Citizenship Behaviour (OCB) in Larsen&Toubro Limited and to measure its effectiveness in Corporate Reputation (CR), Employer Attractiveness and Organization Citizenship Behavior (OCB)/Employee Engagement.
The data collected was analyzed using SPSS to test the relationship between Employer attraction, Corporate reputation and Organizational Citizenship behavior. The findings suggest that there is a positive relations between CSR as Corporate Reputation, Employer Attractiveness and Organization Citizenship Behavior (OCB).
Keywords
Corporate Social Responsibility (CSR), Corporate Reputation (CR) & Organizational Citizenship Behaviour (OCB), Employer Attractiveness (EA).
- A Study on Student’s Perception About Internship Program and Its Impact on Their Personality, With Reference to Hotel Management Students of Pune Region
Abstract Views :484 |
PDF Views:0
Authors
Sarika Joshi
1,
Honey Tyagi
2
Affiliations
1 Dr. D. Y. Patil Institute of Hotel Application & Management, Akurdi, Pune, Maharashtra, IN
2 Dr. D.Y. Patil Institute of Management Studies, Akurdi, Pune, Maharashtra, IN
1 Dr. D. Y. Patil Institute of Hotel Application & Management, Akurdi, Pune, Maharashtra, IN
2 Dr. D.Y. Patil Institute of Management Studies, Akurdi, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 5, No 2 (2019), Pagination: 67-74Abstract
The main objective of this study is to identify the factors which contribute to the preference opted by the interns amongst various options for an internship. The two major options available for the interns are Domestic internship and International internship. The study also aims at a comparison between the two choices of the internship. This study further explores the impact of internship on the personality development of the interns. This study also aims to identify the level of satisfaction of the students with their internship experience, the stakeholder that has the most influence over student’s overall satisfaction. A structured survey questionnaire was used to collect data from Hotel management students in different colleges of Hotel Management & Catering Technology, Pune. The data was analyzed and presented with the help of pie charts and bar diagrams. The findings were based on Internship planning, the factors contributing towards the selection of preferences between Domestic and International Internship, and the impact of internship on interns. However, the respondents perceived internship program planning as the most important factor in their internship. This shows that institutes play an important role in the internship experience of the students. The findings also showed that majority of the respondents were highly satisfied with their internship experience as it contributed positively towards the development of their personality.Keywords
Internship, Hotel Management, Personality Development.References
- Chen, C.-T., & Chen, C.-F. (2011). The influence of internship experiences on the behavioral intentions of college students in Taiwan. The Asia-Pacific Education Researcher, 20(1), 73-92.
- Chen, T.-L., & Shen, C.-C. (2012). Today’s intern, tomorrow’s practitioner?-The influence of internship programmes on students’ career development in the hospitality industry. Journal of Hospitality, Leisure, Sport & Tourism Education, 11(1), 29-40. doi: 10.1016/j.jhlste.2012.02.008
- Aquino, M. C. G. (2014). More hours, more areas, better practicum training….?. Procedia - Social and Behavioral Sciences, 144, 264-272. Retrieved from https://doi.org/10.1016/j.sbspro.2014.07.295
- Mahadik, D., & Chavan, K. (2016). Exploitation of interns in hospitality industry in India, Publishing India Journal. Atithya: A Journal of Hospitality, 2(2), 6-9.
- Felicen, S. S., Rasa, L. C., Sumanga, J. E., & Buted, D. R. (2014). Internship performance of tourism and hospitality students: Inputs to improve internship program. International Journal of Academic Research in Business and Social Sciences, 4(6), 4253. doi: 10.6007/IJARBSS/v4-i6/923
- Kim, B. C. P., Mccleary, K. W., & Kaufman, T. (2013). The new generation in the industry: Hospitality/ tourism students’ career preferences, sources of influence and career choice factors. Journal of Hospitality & Tourism Education. 22(3), 5-11. doi: 10.1080/10963758.2010.10696979
- Kim, H.-B., & Park, E. (2013). The role of social experience in undergraduates’ career perceptions through internships. Journal of Hospitality, Leisure, Sport & Tourism Education, 12(1), 70-78. doi: 10.1016/j.jhlste.2012.11.003
- MayiImmaneni, K., & Sailaja, V. N. (2017). Industrial exposure training in Hotels and its impact on under graduate students - Challenges and remedies. International Journal of Mechanical Engineering and Technology, 8(12), 834-840.
- Hora, M. T., Wolfgram, M., & Thompson, S. (2017). What do we know about the impact of internships on student outcomes? Results from a preliminary review of the scholarly and practitioner literatures. Center for research on college-workforce transitions research brief #2. Wisconsin Center for Education Research. University of Wisconsin: Madison. Retrieved from http://ccwt.wceruw.org/documents/CCWT-report-Designing-Internship-Programs.pdf
- Rahman, I. (2010). Students’ perceptions of effectiveness of hospitality curricula and their preparedness (Master’s thesis). Retrieved from https://scholarworks.umass.edu/theses/497
- Wang, Y.-F., Chiang, M.-H., & Lee, Y.-J. (2014). The relationships amongst the intern anxiety, internship outcomes, and career commitment of hospitality college students. Journal of Hospitality, Leisure, Sport & Tourism Education, 15, 86-93. doi: 10.1016/j.jhlste.2014.06.005
- Yiu, M., & Law, R. (2012). A review of hospitality internship: Different perspectives of students, employers, and educators. Journal of Teaching in Travel & Tourism, 12(4), 377-402. doi: 10.1080/15313220.2012.729459
- Jaggery a Unique Sweetening Agent Used in Hotel Industry in the Region of Kolhapur
Abstract Views :76 |
PDF Views:0
Authors
Gauri Shah
1,
Honey Tyagi
2
Affiliations
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
1 Associate Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
2 Assistant Professor, AISSMS College of HMCT, Pune, Maharashtra, IN
Source
Atithya: A Journal of Hospitality, Vol 7, No 1 (2021), Pagination: 25-32Abstract
Jaggery is the traditional sweetener in the organic form of sugarcane extract, the references are found from the Vedic era where it is documented to be used as a medicinal and sweetening agent in Indian Kitchens. Similarly, Jaggery extends its importance in South American cuisines and other Asian cuisines as sugarcane production is comparatively good in these regions. Western Maharashtra is known for sugarcane production. Kolhapur being the hub of sugarcane processing and the sugar manufacturers centre for Maharashtra. The Jaggery production and jaggery research centre in Kolhapur takes many efforts to promote its awareness and importance. This study focuses the culinary uses of jaggery and its preference by Chefs fraternity of Kolhapur. The study emphasized out the health benefits of Jaggery, which can be protected even after cooking. Further, study includes the comparison between the sugar and Jaggery preference by chefs for colour, consistency and health benefits.Keywords
Jaggery, Sweetening-Agent, Sugarcane-ExtractReferences
- Sawani, A., David, A., Shrivastava, A. K., & Shukla, S. P. (n.d). Efficacy of jaggery in combating malnutrition prevalent in rural women of India.
- Nath, A., Singh, J. P., Dutta, D., & Gangwar, B. (n.d). Importance and scope for value addition in jaggery based products.
- Singh, J., Kumar, D., Anwar, S. I., Verma, P., Singh, P., & Solomon. (n.d.). Importance of jaggery for nutritional food security of India.
- Shukla, S. P., Prajapati, C. P., Sawani, A., Chourasia, R. S., Chandra, A., & Shrivastava, A. K. (n.d.). Jaggery / Gur in managing malnutrition in children and women.
- Sachan, A. S., Singh, C. P., & Singh, L. P. (n.d.). Jaggery: An important component for human health and Ayurveda.
- Misra, V., & Solomon. (n.d.). Jaggery: Prevention and cure of migraine.
- Lamdande, A. G., Khabeer, S. T., Kulathooran, R., & Dasappa, I. (2018). Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. J Food Sci Technol., 55(8), 3144-3153. doi: 10.1007/s13197-018-3242-7
- Singh, N., Prakash, B., Sharma, A. K., & Ashfaq, M. (n.d.). Medicinal properties of jaggery.
- Hasan, S., Gupta, G., & Ansari, M. I. (n.d.). Nutritional and medicinal properties of jaggery.
- Dorothy, P., Vijayalakshmi, J. V., & Sukanya, P. (n.d.). Nutritional evaluation of instant Lado mix formulated from sprouted grains and jiggery.
- Singh, P. P., & Singh, S. P. (n.d.). Nutritional importance of jaggery in human diet.
- Verma, R., Jain, K. R., & Chandra, A. (n.d.). Nutritive value of Gur and innovative recipes.
- More, P. K., Hansal, S., & Singh, S. (n.d.). Optimization of ingredient level for jaggery based energy bar.
- Singh, R., Rai, R. K., Singh, P., Shrivastava, A. K., Solomon, S., & Arya, N. (n.d.). Organic jaggery: A healthy alternative.
- Jagannadha, V. K., Rao, P., Das, M., & Das, S. K. (2007). Jaggery - A traditional Indian sweetener. Indian Journal of Traditional Knowledge, 6, 95-102.
- Saxena, V. K., Gautam, R. K., & Joshi, B. B. (n.d.). Value added jaggery: An ideal medicinal Indian tonic.
- Pawar, D., Jadhav, M. S., & Nimbalkar, C. A. (2017). Techniques and advances in jaggery processing: A review. Research Journal of Chemical and Environmental Sciences, 5(2), 14-20.
- Weblinks
- https://www.bbc.com/travel/article/20210330-jaggerysouth-asias-sweet-sentimental-cure-all
- https://www.thehindu.com/life-and-style/food/sweetjanuary/article26148896.ece
- https://iisr.icar.gov.in/iisr/aicrp/pages/kolhapur.htm
- http://mpagro.org/ModalProjects/Jaggery
- Jaggery making process from sugar cane | Gur manufacturing process. Retrieved from sugarprocesstech.com Jaggery - Wikipedia
- Jaggery powder meaning in marathi Retrieved from connectapharma.comjaggery.docx - 23 Mar Jaggery making process from sugar cane | Gur manufacturing. Retrieved from https://www.coursehero.com/file/62299278/jaggerydocx/
- What is jaggery, and is it better for you than sugar? Retrieved from medicalnewstoday.com