Final NTCC Report 2020 PDF

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Title: (Emerging Healthy Food Options Offered by The Hotel Industry.)

Submitted to:-

Amity School of Hospitality Guided By:

Submitted By:

Name of Faculty Guide

YASH MADAAN A2728919092

Amity School of Hospitality AMITY UNIVERSITY UTTAR PRADESH GAUTAM BUDDHA NAGAR

ACKNOWLEDGEMENT I would like to express my special thanks and gratitude to my teacher DR.AGNIL RITISH who gave me the opportunity to do this project on the topic EMERGING HEALTHY FOOD OPTIONS OFFERED BY HOTEL INDUSTRY. Which encouraged me in doing a lot of research and helped me finishing this project within the allotted time.

Sign ______________ Name YASH MADAAN Enrol. No A2728919092 BHM 3 Sem.

A M I T Y U N I V E R S I T Y –––––––––––– U T T A R

P R A D E S H ––––––––––––

AMITY SCHOOL OF HOSPITALITY SYNOPSIS Date 28/04/2020 NTCC Subject: TERM PAPER-I

Subject Code: HTTP101

Research Topic: Emerging Healthy Food Options Offered by The Hotel Industry.

Problem Define:-rapid increase in consumption of junk food which is not beneficial for the health.

Scope & Benefit of Research:- To seek awareness among guest towards health consciousness.

Primary Data Source (Not included the internet sites) ( Kindly attach the samples copy of questionnaire / Research Method).

Secondary Data Source (Not included the internet sites) (Kindly attach the samples copy of questionnaire / Research Method):- Different reports, research paper and statics. Methodology Adopted: - Analysis of Secondary Data (from research papers, articles and other online books etc.) Submitted By-

Guide Name &Signature:-

Name:- YASH MADAAN Enrolment No: A2728919092 Signature…………………………… Approved / Not Approved COMMENTS:-……………………………………………………………………………………………………………………………………… COORDINATOR SUBJECT GUIDE:- Dr. Agnel Ritish

DECLARATION BY STUDENTS

This is to certify that TERM PAPER report titled EMERGING HEALTHY FOOD OPTIONS IS OFFERED BY HOTEL INDUSTRY in partial fulfillment of the requirement for the award of degree of BHM of Amity School of Hospitality is an authentic work carried out by me with the best of my efforts.

Sign:-……………. Name:- YASH MADAAN Enroll.No:- A2728919092 BHM 3SEM

GUIDE CERTIFICATE

This is to certify that the TERM PAPER report titled .............................................................................................. is a bonafide work carried out by ..............................................., Enrollment no....................................Of Bachelors of Hotel management programme of Amity School of Hospitality for BHM degree of Amity University, Noida. (U.P)

(Name and Signature of Guide)

......................................... Amity School of Hospitality Amity University Uttar Pradesh, Noida

Date:

Place:

ABSTRACT The aim of this study is to explore the major trends followed by restaurants and hotel’s kitchen in India. Many chefs are nowadays providing wellness menus with the locally farm fresh produced ingredients. As we know both the catering and processing industry gives a wide range of varieties to the caterers. Today’s lifestyle needs and awareness among people brings a change in food industry as well now the guest demands for health food and beverage options. As the customer is now more aware about the food which he is going to have is good for his health or not. There is a change in menu of many stared hotels and fine-dine restaurant as they started selling healthy food in smaller portions with great presentation which have its own medicinal values and good for health as well. Nowadays the interaction between the Executive chefs and the guests is increased as chefs interact to the guest directly to get the reviews about the food whether they like it or not and also telling the guest about the food that what health benefits does the dish contains. Guest also nowadays likely to interact with the chefs to know about the dish the ingredients where it comes from what good thing does the dish contains. It gives a great feeling to the guest the feeling of satisfaction which also helps the property to gain new customers and earn more.

Introduction As we know that the food industry is a largely growing industry. Whether it is catering industry or processing industry both are growing at the phenomenal rate as because of the widely growing population of our country. It is all possible through science and technology which helps the industries to provide all items the items in the menu throughout the year in the stores and restaurants. The trends also brought a change in the society as going out for lunch and dinners in the hotels and restaurant with the family or going out for travelling and having our meals outside and also getting the healthy food options made the life easier for the customers. As we see many people need to travel long for their work and for business purposes. They have to eat at the canteens or in restaurants and if there also they are getting the healthy food options which help them to maintain their diets and keeping them safe from the diseases it means a lot for them. Providing good quality of food with better ingredients are nowadays motive of all the restaurants and hotels. But nowadays convenience food is taking place of the farm fresh foods as they are packed, tinned, canned, chilled, frozen and ready to serve for the caterers which require minimal labor and time to prepare and serve. Making it necessary to study whether food served is wholesome, nutritive and acceptable, or the industry can face the challenge of tackling lifestyle related diseases.

Review of Literature In the hotel industry the quality is the key for repeating customers to your property. To maintain the quality it requires a chefs skill, selection of spices choice of ingredients and raw materials. The layout of the kitchen also plays a key role in the providing fast service.

Objectives  To study major trends followed by the hotel industry to provide healthy food options to their guests.  To check the chefs skill how they use locally grown products without compromising taste.  To study the health benefits which are in the dishes provided by the hotels.  Provide healthy living to the guests staying in the hotel.

International and national status of the work in the area All the locally and globally running chains are now following healthy food trends and health benefits options in their properties. They provide many kind of health benefits dishes in their menu and also provide services like gym, spa, yoga, zumba and many more health benefits options to their in-house guest. Chefs shows their skills and create healthy dishes with the locally grown products which are also tasty because as we all heard many times that healthy is boring but now its time for healthy is tasty.

Methodology Food industry is continue to provide healthy food options to the public. It highlights the efforts of the chefs providing the healthy food and to contributes in healthy community and healthy environment. This study is to praise the chefs and catering industry to help in increasing healthy society and efforts from their side in increasing customer through guest satisfaction.

Observation Food industry is gradually increasing itself towards the heath benefiting industry which provides better experience of living and having health diet in regular life of a person it allows people to enjoy taste with health benefits. Many hotels tie-ups with the local farms for the locally fresh fruits and vegetable which brings a drastic changes in food and taste and also encourage customers to enjoy farm fresh foods which also helps in making them a healthy living for them.

Results As the hotels and restaurants providing healthy food options there is rapid growth in sales and increase in number of guests as those who are conscious about their diets and health they refuses earlier to get out of their house to eat but now those peoples are eagerly waiting for the weekends to enjoy the delicacies made by the chefs. Those people also like to interact with the chefs to know about the dishes what the ingredients are and where does it comes from and these information gives satisfaction to the guest which makes them to come again and again. These options benefitted a lot to the hotel industry and helps them grow rapidly. Chefs are also likely to be a most important part in this chain as they showcase their skills to help create the dishes which influence customers a lot.

Discussion Healthy is the latest trends in the hotel industry. As it is followed by all the local and global chains of the hotels worldwide. Along with the food hotels provide many health benefits services and fitness programs. This study assessed whether chefs / caterers are providing healthful menus and the efforts taken on their part to increase customer satisfaction. Some major trends followed by hotel industry are:          

Sautee , stir-fry or baking instead of frying. Brown rice, wild rice instead of normal starchy rice. Wholegrain or multigrain instead of refined flour. Sunflower oil instead of refined oil. Olive oil vinaigrette instead of mayonnaise dressing in salad. Increased consumption of nuts in all the dishes. Instead of trans fat use fat free. Increased use of antioxidants in the diets. Use of locally fresh produced products instead of canned or frozen items. Increase use of flax seeds Use chia seeds in drinks. Etc.

References www.finefoodindiaexpo.com www.anuga.com [email protected] www.grrenhotelier.org www.developmentstarwoodhotels.com/news www.indiatoday.indiatoday.in/story www.newswala.com www.cooks.ndtv.co...