Items where Division is "Hotel and Catering Management" and Year is 2026

Group by: VELS Creators | Item Type | No Grouping

Number of items: 48.

Anand, Jaisree and Padmavathi (2026) Guest Greeting Practices in Indian Hospitality: A Psychological Perspective: A Systematic Revie. International Journal for Multidisciplinary Research (IJFMR), 08 (01): IJFMR26016. ISSN E-ISSN: 2582-2160

Anand, Jaisree and Hasna, S (2026) Food Truck Enterprises as a Platform for Women Entrepreneurship Opportunities and Challenges. International Journal of All Research Education and Scientific Methods (IJARESM),, 14 (04). pp. 1288-1292. ISSN ISSN: 2455-6211

Arun, A. (2026) Smart Hospitality and Digital Human Resource Management. Scientific Research Report, Tamil Nadu. ISBN 978-81-999206-4-4

Arun, A. and Gourav Koushic, R. (2026) Future Directions in Sustainable Hospitality Toward A Regenerative and Resilient Service Model. International Journal of Innovative Research in Technology, 12 (11). pp. 9584-9587. ISSN 2349-6002

Arun, A. and Gourav koushic, R (2026) Future Directions in Sustainable Hospitality: Toward A Regenerative and Resilient Service Model. International Journal of Innovative Research in Technology, 12 (11): IJIRT 1977. pp. 9584-9587. ISSN 2349-6002

Arun, A. and Jalton Rodrigo, T and Moyeenudin, H M (2026) Seasonal Forecasting as a Cost Control Tool in Commercial Kitchen Operations. International Journal for Research in Applied Science & Engineering Technology, 14 (IV). ISSN ISSN: 2321-9653;

Arun, A. and Karthik, Ganapathi and Karthikeyan, T (2026) Barriers And Enablers of Sustainable Service Excellence: Insights from Hospitality Stakeholders. International Journal of Innovative Research in Technology, 12 (10): IJIRT 1945. pp. 4659-4663. ISSN 2349-6002

H.M, Moyeenudin and G, Karthik and Yadav, Vikas Kumar and R, John Williams (2026) Assessing Employee Awareness, Training, and Compliance with Food Safety and Hygiene Practices in Luxury Hotels of India. International Scientific Journal of Engineering and Management, 05 (04). pp. 1-6. ISSN 25836129

Jaisree, A and Madhumitha, C (2026) Effect of High-Humidity Storage on Crumb Softness of Fresh Cream Cakes in Small Retail Bakeries. International Journal for Research in Applied Science & Engineering Technology (IJRASET).

Jaisree, A and Muthulingam, P S (2026) An Analysis of Student Food Preferences in Cyclic Lunch Menus within Institutional Catering Systems. International Journal of Science, Strategic Management and Technology, 2. pp. 1-7. ISSN 3108-1762

Jaisree, A and Padmavathi, T (2026) Guest Greeting Practices in Indian Hospitality: A Psychological Perspective: A Systematic Review. International Journal for Multidisciplinary Research (IJFMR).

Jaisree, A and Thazha Roshini, N S (2026) Designing Balanced and Nutritive Meal Plans for Industrial Catering: A Review. International Scientific Journal of Engineering and Management (ISJEM).

Kanimozhi, S (2026) Housekeeping and Environmental Stewardship: Green Practices for Operational Excellence. In: Smart Hospitality and Digital Human Resource Management. SRR Publicizing Research, INDIA, pp. 46-54. ISBN 78-81-999206-4-4

Kanimozhi, S and Arun, A. (2026) Emerging Trends in Hospitality, Tourism and Culinary Innovation. ESN PUBLICATIONS, INDIA. ISBN 978-93-49421-83-7

Kanimozhi, S and Bhonianvarshan, J (2026) Food Waste in Hotel Banquet Operations: Hidden Inefficiencies and Sustainable Solutions. Food Waste in Hotel Banquet Operations: Hidden Inefficiencies and Sustainable Solutions, 8 (4). pp. 32-35. ISSN 2706-9591

Karthik, G and Pugalenthi, V and Kanimozhi, S and Moyeenudin, H M and UNSPECIFIED1 (2026) THE GLOBAL GROWTH OF CLOUD KITCHENS: OPPORTUNITIES AND CHALLENGES. International Journal of research and analytical reviews, 13 (V): !. pp. 152-156. ISSN 2348-1269

Karthik, G and Vikas Kumar Yadav, v and John Williams, R. and Moyeenudin, H.M. (2026) Assessing Employee Awareness, Training, and Compliance with Food Safety Hygiene Practices in Luxury Hotels of India. Assessing Employee Awareness, Training, and Compliance with Food Safety Hygiene Practices in Luxury Hotels of India, 5 (IV): 06392. pp. 1-6. ISSN 2583-6129

L, Eswante and Arun, A. (2026) Crowdfunding feasts: An emerging model for the evolution of the food industry. International Journal of Tourism and Hotel Management, 8 (3). pp. 21-23. ISSN 27069583

Manivel, K (2026) Assessing the Environmental Impact of Artificial Meat: Opportunities for Sustainable Food Systems. Assessing the Environmental Impact of Artificial Meat: Opportunities for Sustainable Food Systems, 05. pp. 1-6. ISSN 2583-6129

Manivel, K (2026) Food Safety and Quality Based on Monitoring the Optimal Temperature with High Shelf Life of Perishable Foods. Food Safety and Quality Based on Monitoring the Optimal Temperature with High Shelf Life of Perishable Foods, 10. pp. 1-6. ISSN 2582-3930

Manivel, K (2026) The Impact of Cultural Tourism on Local Traditions in Tamil Nadu. In: The Impact of Cultural Tourism on Local Traditions in Tamil Nadu. ESN PUBLICATIONS, 3/151-A, Muthuramalingapuram, Kalloorani Post, Aruppukottai Taluk, Virudhunagar District, Tamil Nadu, India, Pincode - 626 105 Ph: +91-8838173189. ISBN ISBN: 978-93-49421-83-7

Manivel, K (2026) Standardization of Nutrient-Enriched Baked Products for Consistency in Large-Scale Production Systems. Standardization of Nutrient-Enriched Baked Products for Consistency in Large-Scale Production Systems, 10 (04). pp. 1-6. ISSN 2582-3930

Manivel, K (2026) A Study on Integrating Production and Service Management Strategies for Achieving Competitive Advantage in Modern Organizations. A Study on Integrating Production and Service Management Strategies for Achieving Competitive Advantage in Modern Organizations, 14 (III). pp. 1845-1850. ISSN 2321-9653

Manivel, K and Amrudeen, K and Arun, A. and Moyeenudin, H. M. (2026) A study on integrating production and service management strategies for acheiving competitive advandage in modern organizations. Astudy on integrating production and service management strategies for acheiving competiive advantage in mdern organizations, 14. pp. 1845-1850. ISSN 2321-9653

Moyeenudin, H M and Jaisree, A and Vijayakumar, M (2026) Integrating OTA Platforms, Digital Marketing Strategies, and PMS Technology for Revenue Optimization in Luxury Hotels. Integrating OTA Platforms, Digital Marketing Strategies, and PMS Technology for Revenue Optimization in Luxury Hotels, 02. pp. 1-10. ISSN 3108-1762 (Online)

Moyeenudin, H M and Marshal Titto, T M (2026) Growth of Restaurants through Franchising: A Strategic Expansion Model. Volume 14 Issue II Feb 2026- Available at www.ijraset.com ©IJRASET: All Rights are Reserved | SJ Impact Factor 7.538 | ISRA Journal Impact Factor 7.894 | 193 Growth of Restaurants through Franchising: A Strategic Expansion Model, 14 (2). pp. 193-197. ISSN 2321-9653

Moyeenudin, H M and Sathish Kumar, M (2026) Anti-Anxiety and Anti-Stress Effects of Chamomile Soup: A Nutritional and Psychophysiological Study. Anti-Anxiety and Anti-Stress Effects of Chamomile Soup: A Nutritional and Psychophysiological Study, 13 (1). pp. 412-417. ISSN 2349-5138

Moyeenudin, H. M. (2026) ENHANCING CULINARY PROFITABILITY: FOOD COST CALCULATION AND CONTROL TECHNIQUES BASED ON MARGINAL SALES FOR REVENUE OPTIMIZATION. International Journal of Science, Strategic Management and Technology, 02 (05). pp. 1-7. ISSN 3108-1762

Moyeenudin, H. M. (2026) Evaluation of phytochemical characteristics and nutritional quality of Novias Pan Dulce. Journal of Current Research in Food Science, 7 (4). pp. 19-25. ISSN 2709-9385

Moyeenudin, H. M. (2026) SEO and SEM Increasing Hotel Sales: Driving Direct Reservations for Hotel Revenue. SEO and SEM Increasing Hotel Sales: Driving Direct Reservations for Hotel Revenue, 18 (2): 10.30574/i. pp. 338-344. ISSN 2582-8185

Moyeenudin, H. M. (2026) Strategic Menu Planning in Multicuisine Restaurants: Balancing Authenticity and Customer Satisfaction in the Indian Context. International Scientific Journal of Engineering and Management, 05 (05). pp. 1-9. ISSN 2583-6129

Muthulingam, P S and Arnold, A and Moyeenudin, H M (2026) Exploring the Health Benefits of Traditional Ethnic Indian Foods: A Nutritional and Functional Perspective. Exploring the Health Benefits of Traditional Ethnic Indian Foods: A Nutritional and Functional Perspective, 2. pp. 1-8. ISSN 3108-1762

Muthulingam, P S and Arun, K and Moyeenudin, H M (2026) Culinary Adaptation and Fusion: The Transformation of Chinese Food in the Indian Gastronomic Landscape. International Scientific Journal of Engineering and Management, 5. pp. 1-7. ISSN ISSN: 2583-6129

Muthulingam, P S and Maxmus, A and Moyeenudin, H M (2026) Emerging Food Technologies and their Impact on the Development of Nutritionally Balanced Diet. International Journal for Research in Applied Science and Engineering Techonolgy, 14. pp. 1-7. ISSN 2321-9653

NS, Thazha Roshini and Anand, Jaisree (2026) Designing Balanced and Nutritive Meal Plans for Industrial Catering: A Review. International Scientific Journal of Engineering and Management, 05 (04). pp. 1-7. ISSN 25836129

R, Deepika and Anand, Jaisree (2026) Molecular Gastronomy in Fusion Cuisine: A Scientific and Culinary Perspective. International Journal of Science, Strategic Management and Technology, 02 (04). pp. 1-9. ISSN 31081762

R, John Williams (2026) A Review of Smart Hospitality and Technological Innovation: Digital Strategies for Sustainable Service Excellence. A Review of Smart Hospitality and Technological Innovation: Digital Strategies for Sustainable Service Excellence, 02 (5): 10.55041/i. pp. 1-5. ISSN 3108-1762 (Online)

R, John Williams and Thevar, Laxman Murugan and H.M., Moyeenudin (2026) The Role of Nutritious and Healthy Bakery Products in Enhancing Guest Well-Being in Luxury Hotels. The Role of Nutritious and Healthy Bakery Products in Enhancing Guest Well-Being in Luxury Hotels, 05: 1. pp. 1-7. ISSN 2583-6129

R, John williams R (2026) Evaluating the impact of seasonal ingredients on bakery menu design and customer preferences in hospitality operations. Evaluating the impact of seasonal ingredients on bakery menu design and customer preferences in hospitality operations. pp. 20-26.

Ramesh, T and Balaji, M and Moyeenudin, H M (2026) Sustainable Supply Chain Integration in Indian Luxury Hotels: A Farm-To-Hotel Model for Enhancing Environmental and Economic Performance. International Journal of Science, Strategic Management and Technology, 02 (04). pp. 1-9. ISSN 31081762

Ramesh, T and Mohammed Bilal, S and Moyeenudin, H M (2026) Sensory Evaluation and Nutritional Quality of Spaghetti Bolognese Through Herbal Fortification. International Journal of Science, Strategic Management and Technology, 02 (04). pp. 1-8. ISSN 3108-1762

Ramesh, T and Nitesh Varun, T S and Moyeenudin, H M (2026) Prerequisites for Establishing a Successful Café Business: A Conceptual Review. International Journal of Research and Review, 13 (3). p. 279. ISSN 2454-2237

Ramesh, T and Santhosh Kumar, S. and Moyeenudin, H. M. (2026) Sustainability and Food Safety: A HACCP-Based Approach to Food Storage and Culinary Operations in Cruise Line Kitchens. International Research Journal of Modernization in Engineering Technology & Science. ISSN 25825208

Sanjay, T and Moyeenudin, HM and Arun, A. (2026) Culinary heritage and health: The impact of traditional cooking vessels on flavour and nutritional value in south Indian cuisine. International Journal of Home Science, 12 (3). pp. 19-24. ISSN 23957476

Vijayakumar, M and Karthi, M and Moyeenudin, H. M. (2026) Guidelines with Reference to Care on Grapevine Phenology, Grape Composition, and Wine Production for Quality Wine from Bordeaux. Guidelines with Reference to Care on Grapevine Phenology, Grape Composition, and Wine Production for Quality Wine from Bordeaux, 02: 10.55041. pp. 1-9. ISSN 3108-1762 (Online)

Vijayakumar, M and Moyeenudin, H M and Jaisree, A (2026) A Study on Consumer Preference Towards Healthy Breakfast and Nutritious Beverages in Luxury Hotels of Chennai. A Study on Consumer Preference Towards Healthy Breakfast and Nutritious Beverages in Luxury Hotels of Chennai, 05 (05). pp. 1-8. ISSN 2583-6129

Vijayakumar, M and Namir, J and Arun, A. (2026) Global Benchmarks in Sustainable Hospitality: Learning from International Best Practices. International Journal of Science, Strategic Management and Technology, 02 (05). pp. 1-9.

This list was generated on Mon Jun 15 20:41:50 2026 IST.