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All Journal International Research Journal of Management, IT & Social Sciences
Kavita Khanna, Kavita
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences

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Empirical Study on the Work Life Balance Issues of Chef at Supervisory Level in Hotels of Delhi Khanna, Kavita; Bali, Paresh
International Research Journal of Management, IT & Social Sciences Vol 4 No 2: March 2017
Publisher : International Journal of College and University (IJCU)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21744/irjmis.v4i2.390

Abstract

The objective of the research was to find out work life balance issues for chefs at supervisory level in Hotels of Delhi. The supervisory level chefs are very critical to fulfill the requirement of the smooth operations for the different section of the kitchen or food production department. Supervisors have to monitor, guide and motivate the operative staff of any department or process; this becomes more important if it is food production department of a hotel. The objective of the study was to find out whether there exists a healthy work life balance in lives of supervisory chefs engaged in hotels of Delhi. The paper also try to evaluate the work life balance on the four dimensions of work life balance namely quality time, involvement, satisfaction and health. The study tries to analyze and identify the probable causes for work life imbalance and expected solutions for the improvement of work life balance. The author had devised a questionnaire to gather the data from the respondents, which included a set of statement on which participants agreement or disagreement was recorded. Based on the responses scores for each dimension were calculated and integrating the scores the overall levels for work life balance were ascertained. Study employed SPSS 18 for analysis of data, where data was analyzed using cross tables, descriptive statistics & t test to come to conclusions. The reliability for the questionnaire was ascertained through Cronbach alpha and coefficient of correlations. The results had clearly reflected that chefs at supervisory level have work life balance issues as their mean score is less than the average for all the dimensions also on overall score for work life balance the data clearly proves that the chefs at supervisory levels have low levels. The main causes which were found for work life imbalance were stretched working hours, break shifts, long travelling time and inability to get leaves. The main probable solutions identified to improve the levels of work life balance were increased salary, to compensate for actual hours of work, ease of getting leaves.
Is Social Hotel the future of Indian Hospitality? Khanna, Kavita; Kaushik, Preetika Chadha
International Research Journal of Management, IT & Social Sciences Vol 4 No 1: January 2017
Publisher : IJCU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21744/irjmis.v4i1.356

Abstract

In the past decade, hospitality Industry worldwide has seen a wide change in terms of marketing and connecting with the customers. This change has brought a new dimension to marketing i.e. social media marketing. With the social media marketing, the gap between the hotel and the customer has reduced tremendously. The increasing customer, employee and organization engagement to social media compel us to think the about the future of this industry. The competition is growing, the customers are now well aware, so how would a hotel connect to the customer in a different way than its competitor? This situation leads us to the question Is social media the future of hospitality industry? This paper aims at studying the concept of Social Hotel and its relevance in Indian Hospitality Industry. This paper will help us to understand the future of social media marketing and its use and the need and importance of social hotel.
Sustainability Practices As A Competitive Edge In Five Star Hotels Of Delhi: A Study on Manager’s Perception Mathur, Shweta; Khanna, Kavita
International Research Journal of Management, IT & Social Sciences Vol 4 No 6: November 2017
Publisher : IJCU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21744/irjmis.v4i6.556

Abstract

The study aims to conduct an analysis describing the sustainable strategy available for hotels, evaluating its potential to create competitive advantage and exploring how its implementation influences other actors in the industry specifically and the whole area development generally. For the purpose of this study Delhi has been chosen with focus on the Five star and Five star Deluxe Hotels of the city. A survey was conducted with the employees working in 15 Five star and Five star Deluxe Hotels in Delhi. According to the analysis, the sustainable efforts of the hotel include environmental, social and economic initiatives. The results of the survey highlighted the sustainability practices that are being adopted and the extent of their implementation by these hotels. It also showed the relationship between hotel’s sustainability practices and employees’ satisfaction. Furthermore, the study has explored the ability of sustainable efforts to create unique reputation for the hotel which may enable it to gain competitive edge. The latter, in turn, attracts the business customers who consider sustainable hotel as valuable partner for their own reputation. All in all, as the sustainability practices enhance the profitability, it is considered a source of completive advantage.
Co-Authors Basak, Ayan Garima Parkash, Garima Neha Sharma, Neha Paresh Bali, Paresh Preetika Chadha Kaushik, Preetika Chadha Shweta Mathur, Shweta