Ankush food blogging.pdf

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A
PROJECT REPORT ON
“Food blogging in re -development of hotel industry and its growth”
Submitted in
Partial fulfilment for the requirement of the Degree of Bachelor of Science in Hospitality
studies,
Kavi Kul guru Kailas Sanskrit University, Ramtek
By
MR. HRUTIK BHOYAR, ANKUSH KAKADE,
RAJKUMAR JITTAPENWAR
(Final Year KKSU)
Under the Guidance of
DR. Urvashi yashroy
Phd. MBA. BSC (home science) Dip.in hotel management.
Tuli College of Hotel Management,
Near Koradi octroi Naka, Bokhara Road, Nagpur 441111
2020-2021

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CERTIFICATE
This is to certify that the project entitled “To study food blogging networking
parameters and contribution of food blogging in re -development of hotel industry and its
growth”
submitted in partial Fulfilment for the requirement of Degree of Bachelor of Science in
Hospitality studies, Kavikulguru Kailas Sanskrit University
Is the original work of MR. HRUTIK BHOYAR, ANKUSH KAKADE, RAJKUMAR
JITTAPENWAR
I find the work comprehensive and sufficient to warrant its presentation
This is certifying that the work has been carried out under my guidance and has not
been submitted earlier for any other degree.
Dr. Urvashi Yashroy
Principal Guide
Internal Examiner External Examiner
Dr. Urvashi Yashroy
Yashroy

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ACKNOWLEDGEMENT
Preparing a project, a project of this nature is an arduous task and I was fortunate
enough to get support get support from large number of person to whom I shall always
remain grateful.
With immense pleasure I take this opportunity to record a deep sense of grateful
to Dr. Urvashi Yashroy, Director of Tuli College of Hotel Management, Nagpur for
providing necessary facilities.
My gratitude is due to my guide Dr. Urvashi Yashroy
Who encourages me in selecting the topic and for providing valuable guidance,
sparing their precious time Without which the projected would their help I do not think
I would have completed the project.
Last but not the least I would also like to thank the entire respondents for giving
me their precious time and relevant information I required, without which the project
would have not been completed. I would like to record my appreciation for those who
have directly or indirectly helped in collecting the matter related with the project.
Date: MR. HRUTIK BHOYAR, ANKUSH KAKADE,
RAJKUMAR JITTAPENWAR

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INDEX
Sr.
No.
CONTENT PAGE
NO.
1. AIM & OBJECTIVE 7-8
2. INTRODUCTION 9-12
3. REVIEW OF LITERATURE 13-32
4. RESEARCH METHODOLOGY 33-34
5. RESULT & DISCUSSIONS 35-48
6. ANALYSIS 49-51
7. SUGGESTION &
RECOMMENDATION
52-53
8. SUMMARY AND
RECOMMENDATION
54-55
9. CONCLUSION 56-57
10. BIBLIOGRAPHY 58-61
11. ANNEXURE 62-64
12 PLAGIARISM 65-76

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LIST OF TABLE
Table
No.
Topic Page
No
1. FOOD BLOG IN COVID-19. 36
2. Industry benefit growth in pandemic 37
3. Food blogging play role for hotel industry in
pandemic.
38
4. Food blogging create interest in the customer 39
5. Food blogging will help industry survive. 40
6. Food blogging lift the sales of hotels and restaurants
after pandemic.
41
7. Food blogging increase the sales of restaurant and
Hotel.
42
8. Bloggers promote the food of restaurant as well as
promote the hygienic practices of the restaurant.
43
9. Food blogging promote food habits to create
awareness about health and wellness to customers.
44
10. Food blogging promote safe food handling 45
11. Food Blogging is a way of promoting the hotel. 46
12. In pandemic hotels want to promote through food
blogs
47
13. Food blogging in these tough times crave people to
go for restaurant.
48

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LIST OF CHART
Topic Page
No
1. Have you read food blog in coved 19? 64
2. What is done for industry benefit and growth during
pandemic?
64
3. What is main role of food blogging for hotel industry in
pandemic?
64
4. Does food blogging create interest in the customer? 64
5. Do u think food blogging will help industry survive? 64
6. Do you believe food blogging can lift the sales of hotels
and restaurants after Pandemic?
64
7. Do you believe food blogging can increase the sales of
restaurant or hotels
64
8. Do you believe bloggers not only promote the food of
restaurant but also promote the hygienic practices of the
restaurant?
65
9. Which food habits does food blogging promote to create
awareness about health and wellness to customers?
65
10. Does food blogging promote safe food handling in hotel
premises to customer?
65
11. Is Food Blogging a way of promoting the hotel? 65
12. In this pandemic what hotels want to promote most on
food blogs?
65
13. Do you believe food blogging in these tough times can
crave people to go for restaurants?
65

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Aim: -
to study media networking food blogging, its contribution to development of
hotel tourism industry in coved - 19 pandemic.
Objectives: -
1. To understand food blogging networking is done for industry benefit and growth
2. Impact of food blogging networking on development of hotel industry in pandemic
3. To aware people and customers about safety hygienic food in coved -19 situation.
Limitation: -
1. The project is limited to food blogging networking safety parameters for covid-19
2. Limited source of money
3. Book, internet, Magazine were main source of information.
4. This study is only limited to Nagpur city.

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Blogging is that the best platform to achieve our customers in covid19‐pandemic as we have a
tendency to all square measure reception defeating covid‐19” this food blogging plays crucial
role in development of edifice trade in coved‐ nineteen pandemic as food bloggers square
measure reaching many individuals regarding safety parameters and Hygienic practices that is
given to customers. As we have a tendency to were having our office in urban Centre
throughout covid‐19 state of affairs, we have a tendency tore accustomed do blogging for our
edifice telling peoples regarding safety practices to be followed in feeding in and on‐line
orders. the amount of individual’s square measure mistreatment web from past decades as web
is main supply of knowledge. And web has facilitated in increasingly growth of edifice trade.
many organizations nowadays perspectival use food blogging as vehicle to achieve out legion
prospective and customers.
The result of FOOD BLOGGING of edifice trade client call. the amount of web users
the utilization of food blogging has mature over the past decade. and therefore the usage has
increasingly growth from people to businesses. several Organizations
today proactively use food blogging as a vehicle to achieve bent legion Prospective and repeat
customers. Businesses within the industry, like cordial reception, that have interaction
unfaithful communication with guest’s square measure very dynamical their promoting
methods by selecting this new age interactive media over ancient practices of promoting and
packaging. This paper can take under consideration the changes from a consumer's perspective
with regard to the varied channels of food blogging that have compact their getting choices and
whole loyalty. currently day's their square measure most rise in quality of social networking
sites has light‐emitting diode this network became world development. There square measure
abundant variety of media that facilitate edifice trade currently days for rising their own profit
and image before of individuals. currently day's info communication technologies have shifted
the approach individuals communicate with one another, chiefly within the cordial reception
and tourist Industries. packaging and meeting square measure necessary for profit of hotels. I
conjointly facilitate rising of employees due to content and high ranking of edifice. Social
network is directly connected to trade and its development. Example‐If the edifice is placed in
one explicit place and solely close to peoples {know regarding realize
|understand|comprehend|fathom} that edifice however due to facilitate of the social network
the data about edifice unfold everywhere the globe and since of social network it's giving direct
profit to the edifice. so as for an organization to become self‐made in business and trade social
network sites square measure necessary, however generally they'll conjointly frame negative
purpose regarding trade that is why taking care regarding social image of edifice trade it is also
necessary. additionally, social networking sites conjointly offer social communication services
that produce whole awareness and build an honest image for trade. The explosive growth of
trade is additionally relying on social network the contribution is usually goes through
network's in trade that is why development is kind a rely on social network. Social networking
may be a variety of food blogging social networking permits web users to attach with
individuals and build info. Social networking sites square measure originally use for diversion
purpose but a rise within the use of web and knowledge communication technologies has
shifted the approach individuals communicate with one another, chiefly within the cordial
reception and tourist trade. The Food blogging promoting rallies around digital technology and
web primarily based channels. web has become all pervasive and net primarily based chat
exchanges
through platforms like Facebook, Twitter, LinkedIn, WhatsApp, Skype, YouTube etc. square
measure most taken without any Page 2 consideration that whenever any mention of Food
blogging is finished, one doesn't get to clarify that relevancy activities

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and interactions on such platforms square measure being meant. For that matter, traditional
promoting on Radio and
television isn't counted as digital & food blogging promoting. The edifice trade nowadays is
relying heavily on food
blogging to achieve bent shoppers. it's well suggested for the cordial reception trade to
appreciate this reality and adapt quickly to the changes for his or her promoting and
communication. With Generation‐Z changing into a part of the hands and a growing client
base, it's solely affordable to conclude that companies that use food blogging to their advantage
square measure those which will develop within the close to future. The amendment in client
behaviour is majorly tormented by the social networking sites which offer platforms for
shoppers to attach with the corporate and alternative shoppers. The explosive growth of the
population of web user son social networking sites has had an enormous impact on cordial
reception and tourist it wherever by shopper’s square measure dynamical the rule of promoting.
so as company to achieve success in business, it's necessary for marketers to create choices
supported client desires, changes in society and conjointly the event of technology. By doing,
it not solely satisfies shoppers however conjointly strengthens the link with customers to make
sure they create a comeback. additionally, social networking sites conjointly facilitate to record
the data of shoppers in order that it's straightforward to be obtained once ever required.
additionally, social networking sites conjointly offer social communication services that might
produce whole awareness and build an honest image for the whole. With the introduction of
net two.0, the net has developed to an area wherever interactive platforms may be developed.
From websites, to mobile optimised sites and therefore the birth of social media; corporations
will currently move simply with their customers across multiple channels. Through this
interaction, corporations will get to know their customers higher than before. These
innovations will produce a positive client expertise for corporations searching for higher
margins, whole loyalty and competitive edge.
Here are a few points to get you started with:
1) A website: Or should we say a responsive website. It should have genuine photographs and
data. Clear contact details and should be easy to navigate. Allocate money from your budget
to marketing, i.e. SEO (search engine optimisation), face book marketing, YouTube marketing,
getting yourself registered on all the top websites related to your area i.e. make my trip, etc. to
make yourself visible in this over crowded market of internet. There are many companies
which can help you develop your brand and handle your marketing.
2) Your online reputation: Take care of all the reviews you get, whether they are positive or
negative. Be gracious enough to thank the customer for reviewing it. If there is a genuine
negative review, work towards improving it. Be prompt with any queries, issues or feedback
you receive.
3) The staff: In an industry which demands exceptional communication skills, one needs to
assess the performance of their staff on a regular basis. Hiring people who have come out from
a reputed is very important. One institute is this. They have high quality Certificate, Diploma
and Degree courses in Hotel and Hospitality Management available with excellent
infrastructure and faculties. One who is interested and has good interpersonal skills can Enrol.
In the end I would say that food blogging is indeed an effective tool with a faster response rate

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and minimum investment to increase your sales and make you stand up apart from the
counterpart. One should have a clear and a creative strategy to make your brand stand out.

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1)Website-
https://doi.org/10.1080/03670244.2010.491054
Time-11.18pm
Information and food blogging as serious leisure
This exploratory study describes the virtual socialization, behaviours, and attitudes
being promoted in one community of food bloggers. Two months of entries from 45
blogs created by young women belonging to a photography-based food blogging
community were analysed and coded using a qualitative approach. Analysis revealed
widespread group practices as well as the promotion of attitudes and behaviour’s
associated with dietary restraint. The present study highlights the need for further
research using food-blogging communities, and concludes with a cautionary note about
blogs as sources of health information in view of the consequences of dietary restraint.
2)Website- https://doi.org/10.1080/15378020.2017.1399046
Time-10am
. The business of blogging: Effective approaches of women food bloggers
Consumer trust and loyalty to bloggers presents opportunities for businesses to reach
consumers in inconspicuous and effective ways. The study explores successful business
practices used by popular female food bloggers to market food products and services. Content
analysis of these food blogs shows that female bloggers construct personas on their blogs that
Emphasise specific meanings and motivations of food in very intentional ways. Female
bloggers use a variety of business tactics to ensure that these personas are credible,
professional, trustworthy, and fully intermingled in the lifestyles and beliefs of their target
consumers
3)Website-
. https://pdfs.semanticscholar.org/a5e4/684ae049f5a7804789fd4ee4998deff5b482.pdf
Time-1.00
Impact of Food Blogs on The Readers
Only focuses on how the reader react to a p
The internet has become the bread and butter of individuals and has become an integral part
of a person’s life, irrespective of the day, time and hour of its use. It serves as a crucial mode
of communicating with different groups or individuals in cyber space. One of the essential
modes of communication are blogs. Over the years, blogs have gained a tremendous growth
with respect to its usefulness, enjoyment, readership etc. It is viewed as a form of information
system that allows for accumulation of information. The research paper delves into the aspect
of social influence that attempts to captivate an individual’s intentions of using blogs. To
understand the concept of blogs, one needs to be synonymous with the terminologies such as
Information System, Information Quality, System Quality, Blogging Function Quality and

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more importantly Social Influence. According to a study on the interaction in two German
food blogs, released in Boston University [1,2], it is proved that food blogs have evolved into
a valid medium from where an individual creates an identity and interacts with others
. J Mass Communication Journalism
ISSN: 2165-7912 JMCJ, an open access journal
through their food and the internet. Though both of the blogs are different, they still have one
common thing that is shaping and sharing their identities online with others who love to read
about their food and lifestyles. According to a survey conducted by ‘The State of Food
Blogging’ by Feudist et al. [3] adventures that are the organizers of the International Food
Blogger Conference, the food blogging world is not made up of youngsters, only 11% of
respondents were aged 24 and younger. 45% of respondents had no background related to
food blogging and the rest 55% claimed to have some related professional experience-writing
or editing, marketing, and food or food service. 89% of food bloggers cover the recipe as a
favoured t
4)Website: https://www.acrwebsite.org/volumes/v41/acr_v41_14563.pdf
Time-2.45pm
. From waste to delicacy: Collective innovation in food disposition practices through
blogging
CR North American Advances, 2013
A significant amount of food produced ends up as waste. It has been estimated that up to a
half of all food purchased by households is thrown away (Mache. org 2013). This is alarming
from the point of view of the environment, and relates to the negative consequences of
Western overconsumption (Acholi and Kotler 2012). It has also been found that intentions of
not wasting food do not correlate with actual food waste. Instead, routine practices of food
purchasing and provisioning are more significant (Rope 2009; Stefan et al. 2013). These
practices are often unelected upon by consumers yet they have a big impact on sustainability.
Therefore, it is essential for research to focus on these practices in order to make a difference:
to understand how waste emerges and to find ways to reduce it. The purpose of this study is
to examine consumer practices aimed at actively reducing food waste. These practices,
consisting of materials, meanings and competences (Shove, Panzer, and Watson 2012), are
investigated through an ethnographic study of a Finnish food blog campaign. Special
attention is paid on how consumer bloggers and their audience turn reducing food waste into
a collective project of innovation, making these practices more socially acceptable and even
trendy
5)Website: https://www.ijsdr.org/papers/IJSDR2102023.pdf
Time:12.30pm
. Impact of influencer marketing on hotels & cafes
How do guests choose hotels? Are they influenced by personal expectations, or do their
choices reflect what they believe others expect of them? What is the role of social influence
on guests’ decisions? Do guests compare competing offers and make purposeful choices?
Marketing is the most critical step when a specific service or product is to be introduced on
the brand. Advertising influences individual’s attitudes behaviour and lifestyle. (Dada, 2019).
In different topics, the hotel sector has. grown from private hotels, resorts, restaurants and

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now cafes. Now, you'll find fancy cafes for a few days if you go somewhere in the country.
The newspapers used were news reports, hoardings, pamphlets, well its changed due to the
introduction of emerging technology, despite the old days when we had no social media
channels for selling the new restaurant
(Woods, 2016) As social media platforms are growing and evolving it’s important for the
brands to stay relevant. Utilisation of influencer marketing can be one of the ways to sustain
in the market. Influencer marketing is the being where there is potential where the brands can
explore. As there is an increase in advertising agencies and increase in the spending on social
media the agencies have started to include the social media marketing. There are multimedia
agencies that are dedicated to provide social media as the first solution. When it comes to
working with influencers that the brands are aware of paid and non-paid partnership. This is
done in a variety of ways, most commonly by using the hashtags #ad and #sponsored in the
post. It’s important for brands to get to a trustworthy influencer. The social media influencer
was born due to lack of opportunity to advertise on social media. Where the brands would
seed their content or product via influencers so that there can be awareness created amongst
the customers. The use of influencer marketing can serve reach and engagement for the
brand. As influencers are the people that look up to for any suggestions about any things. So,
investing in this kind of marketing can serve a virtual word of mouth and awareness about the
brand and hence effectively influence the potential buyers.
(Ms. Arena Nidamarthy, 2020) Marketing has grown exponentially over last few years and
also there are new trends. Now a day’s companies, organizations, and even government are
looking for new ways to reach customers. Influencer marketing is used to create a trust
between customers and organizations by making use of individuals. As there is a visible
growth in social media platforms these individuals called as influencers use these platforms
to communicate with their audience. The social media platforms that are used are Instagram,
followed closely by Facebook and YouTube. There are different age groups that show
positive results on trusting opinions and trusting the reviews. The age group of 22 to 25 is the
most influenced of all the groups. This indicates that the consumers are the young generation
people. Hence there is a positive effect on the customers if the right set of influencers are
chosen. Marketers should keep in mind that there are 2 types of influencers that is the paid
review and the unpaid ones but the marketer should be. Also, giveaways can be considered as
a part of influencing where these influencers create awareness about the product and hence it
can reflect in to positive growth of the brand. However, it’s not important that these
influencers would always provide with a positive review the honest review can be also
negative. So, the businesses should reach out to correct influencers. And provide them with
some personalized products and appropriate products. As the product will be of their benefit
it can give a positive review.
(ÁDEKOVÁ, 2018) Influencer marketing is a type of marketing that influences customers to
buy any product or service. This market is ruined by individual expertise, popularity,
reputation. This kind of marketing is like mouth of word. By creating Instagram,
Facebook, YouTube followers which can give greater and better opportunities for the
industries. As in the past also the branding was focused on the known personality and now it
has moved to the well - known bloggers and today it is all about the everyday
6)Website- https://www.ijstr.org/final-print/aug2019/The-Role-Of-Food-Bloggers-In-
Branding-Activities-For-Traditional-Food.pdf
Time-
. The Role of Food Bloggers in Branding Activities for Traditional Food

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Madriz Syahbani, Arry Widodo in their research “FOOD BLOGGER INSTAGRAM:
PROMOTION THROUGH SOCIAL MEDIA”, it is said that many culinary businessmen are
interested in promoting their restaurants through food bloggers on Instagram to let people
know about it. Mostly, food bloggers become an information centre to people in deciding if a
restaurant is worth enough to be visited or not. In addition, Instagram is considered as the
most effective and efficient media to promote because they provide kinds of contexts with
their best multimedia features.
IA Damayanti, Shoqib Angria wan, Rangoon Puja S. in their research entitled “THE USE OF
DIGITAL MEDIA IN STUDENT PRESS COMMUNICATION STRATEGY AS THE
MEDIA FOR STUDENTS‟ MOVEMENT”, most teenagers and young adults are using
social media not only to find information, play, and socialize, but also to participate in
society.
Sole khan, R Winners in a research entitled “THE USE OF SOCIAL MEDIA AS
MARKETING MEDIA BY SANGKAR BURUNG IN KUDUS DISTRICT" using
technology guidance method, mentoring and strengthening in the production process will
resulting an effective and efficient production process, so that it can produce a high-quality
product.
Wendy WI Novi Kurniawati in a research entitled “THE USE OF INSTAGRAM BY
GROBOGAN TOURISM COMMUNITY IN PROMOTING THE POTENTIAL OF
REGIONAL TOURISM", the promotion of the potential of regional tourism can be operated
smoothly using for steps, they are the presence of the communicator(s), the message, the
media, and the communicant(s). The use of Instagram can provide benefits and profits for
Grobogan tourism community in promoting the potential tourism in that region. It is because
Instagram can attract the attention of the users and it is supported by the features that
Instagram has.
David brand or trademark is a producer guarantee that is given continuously and consistently
complies with the guarantee, including the guarantee that is given explicitly or implicitly
through the features of the product, and the benefits and the comfort felt by consumers.
Kotler and Keller, Branding is the process of giving meaning to certain products with
creating and forming a trademark in the consumers‟ mind.
Rowles, digital branding is a whole experience that we earned about something digitally and
what the impact of that experience is.
Caropeboka, M.S. (2017:1), communication is human activity to understand each other's
message between the communicator and the communicant (Konsep dan Aplikasi Ilmu
Komunikasi, 2017). Communication will last long
IJSTR©2019
www.ijstr.org
9)
enough as long as there is a similarity of meaning in the message that is being delivered. The
similarity of meaning in particular is the similarity of language that is used in a sentence or
phrase that is being delivered in a certain language. Yet, it cannot guarantee that the
similarity of meaning occurs to the others because the meaning(s) can be misunderstood. It is
called communicative if the communicator and the communicant speak the same language
and they understand each other's meaning. Communicating is not only for giving information,
but it can also be a mean to persuade, which means an activity that is done by persuading
people in order to make them acknowledge an understanding or belief. The goal is to make
people do something that is expected by the communicator.
Terence A. Shrimp (Periklanan Promosi, 2003:4) marketing communication is an important
aspect of marketing, it is also a determinant of the marketing process, whether it is successful
or not. In the last decade, the component of marketing communication becomes more

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important. Even it is claimed that "marketing in the 90s is communication and
communication is marketing, both cannot be separated". Marketing communication can be
understood by elaborating the two main elements, which are communication and marketing.
Communication is a process where thoughts and understandings are delivered between
individuals, or between organizations and individuals. Marketing is a set of activities where a
company and the other organizations transfer their values between them and their customers.
Of course, the understanding of marketing is more general than marketing communication. If
the two are combined, marketing communication represents the whole elements of brand
marketing, which facilitates the occurrence of exchange by creating a certain meaning that
spread to the customers or clients. The born of new media, especially the internet gives a
chance for marketers to arrange a different marketing communication in approaching their
targeted consumers. The existence of new media that offers interactive communication
activities is one of the answers for the matter of marketing communication activities to
generate a message that affects their targeted consumers. Robert C. Blatberg and John
Deighton stated that the goal of a marketer is how to build an interactive relationship with
their consumers personally, and the advanced innovation of technology that is based on the
database will make their goal come true (Sugiyama & Andree, 2011:43).
West and Turner (2009) stated that there are 2 kinds of group, which are the problem-solving
group and the task-oriented group. The problem- solving group consists of people that make
decisions and provide policy recommendations. While the task-oriented group consists of
people that have one goal, which is getting their tasks done. A small group communication
consists of skills.
7)Website- https://www.annalsofrscb.ro/index.php/journal/article/download/2182/1811
Time-
.
. The Effectiveness of Social Media by Brand Awareness, Information Platform Gaining
Feedback, Customer Acquisition and Retention of Organic Food and Beverages
Marketing is a systematic activity to satisfy customers' needs while also stimulating and
increasing the sales of a product or service There are three elements in marketing namely All
of this involves strategies in matters relating to products, prices, promotions and distribution
channel selection. This strategy is used to compete with competitors so that companies or
organizations, especially cooperatives, can survive and continue to be competitive (Andrews,
& Shrimp, 2017).
Recently, Social media became better than the traditional method of marketing (Tauten, &
Solomon, 2017). According to Dahl (2018), social media in life is no longer a stranger
because the platform is used not only to track contacts at school but it is also used as a
medium to generate profits that are now increasingly popular by businesses throughout the
world regardless of whether it is a well-known company or individual who is new in various
industries. This has attracted them (traders) for the opportunity to expand the network which
is very important to gain the influence of the public to gain trust by maintaining a loyal
customer relationship as one of the strategies to make the customer a company asset
(Strathdee, 2017). So, what is a media social page? It is defined as a website-based service
that allows individuals to build a profile tied to a system, influence other users to share
relationships and browse the list of connections that have been made within a network

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(Lamberton, & Stephen, 2016). The trust given to Facebook is so huge that Donald trump the
new US President has also won in the election due to information provided by Facebook.
According to Stevens, Aarts, Termeer, and Dewulf (2016) there were a limited number of
studies at the insights from social media literature to the domain of agro-food sustainability.
Mozas-Moral, Bernal-Jurado, Medina-Viruel, and Fernández-Uclés (2016) identify
explanatory factors for success in online social networks. A fuzzy set Qualitative
Comparative Analysis (fsQCA) confirms that human resource capabilities (specifically
management training), the intensity of firms' social network activity, and the experience firms
accumulate in these virtual media are key factors for social network success
The Malaysian food and beverage industry (F & B) has also experienced rapid
growth in recent decades, with the influx of international fast-food chains such as McDonald,
Subway, Nandos and Yum! Brands (KFC owners and Pizza Hut, among others) (Lim, Lee,
Choue, & Wang, (2018). The quality of services in F & B also increased significantly.
However, technological advancements in the retail and F & B industries are extremely low.
The Department of Statistics survey found that only 10% of businesses in this sector utilize
technology (Fernando, Wah, & Shaharudin, (2016).
According to Ward (2016), the main challenge facing firms in penetrating new markets is
lack of knowledge, for example no accurate contacts, unable to handle business logistics, and
do not know business rules in foreign countries. "The F & B industry is growing rapidly as
we can produce delicious food with the uniqueness of Malaysia. Here are more F & B
owners, who add new branches, but most of them are young and they do not know how to
export (Santoro, Vrontis, & Pastore, 2017). However, here the questions are, how about the
organic food business way of marketing?
The demand for organic products in Malaysia is projected to grow more than 12.4% a year
with a financial value of more than RM20 million a year. The government policy on organic
agriculture started in 1998 when a formal guideline for organic farming was introduced to the
farmers. A study by MARDI in 2010 found that more than 90% of Malaysian consumers
knew about organic products and they associated these products with free chemicals, good for
health and all-natural. The study also revealed that 53.8% of consumers in Malaysia had
consumed organic products at least once in six month
8)Website- https://download.atlantis-press.com/article/125956938.pdf
Time-
. The Role of Electronic Word of Mouth, Health Protocol, Perceived Usefulness and
Perceived Enjoyment to Intention to Book of Boutique Hotel During Covid-19 Pandemic
ewe has become an important source of additional information for customers in determining
the purchase of a product or service such as a hotel. Unfortunately, Covid-19 pandemic
occurred in 2020 and changed consumer behaviour regarding information needs to fulfil their
sense of secure to stay at hotel. Therefore, this study aims to examine the role of electronic
word of mouth of boutique hotels and information on the application of health protocols on
the intention to book boutique hotels during the Covid-19 pandemic by paying attention to
consumer perceived usefulness and enjoyment aspects. A total of 216 responses to a survey
were collected. Structural Equation Model (SEM) was used to analyse data using PLS-SEM
to test the hypotheses. The results of this study is perceived usefulness and perceived
enjoyment of electronic word of mouth and health protocol influence significantly to hotel
booking intention. This means that it indicates that online reviews and application of health
protocols are perceived as useful and fun information to use that encourages customer

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boutique hotel booking intentions. During this pandemic, the results also showed that
customers prioritized the fulfilment of utilitarian values, namely searching for information
about the hotel as a whole as perceived usefulness of hotel online reviews as an external
factor in hotel management and the application of hotel health protocols as an internal factor
in hotel management before stay. The managerial implication of this research encourages
boutique hotel management to provide the best service and promote the uniqueness of
boutique hotels to encourage good and detail reviews and implement health protocol in order
to increase boutique hotel booking intentions.
9)Website- https://www.emerald.com/insight/content/doi/10.1108/IJCHM-08-2020-
0920/full/html
Time-
. Revealing industry challenge and business response to Covid-19: a text mining approach
This study aims to conduct a “real-time” investigation with user-generated content on Twitter
to reveal industry challenges and business responses to the coronavirus (Covid-19) pandemic.
Specifically, using the hospitality industry as an example, the study analyses how Covid-19
has impacted the industry, what are the challenges and how the industry has responded.
With 94,340 tweets collected between October 2019 and May 2020 by a programmed Web
scraper, unsupervised machine learning approaches such as structural topic modelling are
applied.
10)Website-https://link.springer.com/chapter/10.1007/978-3-030-58267-8_16
Time-
. Digital Tools in Empirical Marketing Strategies of Global Hotel Companies
This chapter reviews how hospitality companies use modern digital tools, and how this is the
most important vehicle for the implementation of their empirical marketing strategies in the
context of the beginning of the fourth industrial revolution. Providing a unique customer
experience is vital to the success of contemporary hotel chains. The introduction of state-of-
the-art digital tools into companies’ marketing activities enables them to provide their
customers with the fullest and most positive interactive experience at their hotels. In a digital
space, communications include a corporate website, a mobile application, social media, email
campaigns, and further online tools.
11)Website- https://jaauth.journals.ekb.eg/article_146724_4b616ad0f925dbc07f188397e
824b87e.pdf
Time-
The Effect of COVID-19 on potential tourist's consumption behaviour: Evidence from
GCC countries
Coronavirus and other previous epidemic
The tourism and hospitality industry is an essential economic sector for many countries (Zane
Majid, Boston, & Reba Khalil, 2019), where many countries' revenue and survival depend on
tourism (Abuelhassan & Elsayed, 2020; Hossain et al., 2020; Wang, 2017). Unfortunately,

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various natural diseases have influenced this industry. Given the global increase in
population, pressures such as the human movement for tourism or work, as well as the
significant technological revolution, natural crisis are now more various, intense, and
geographically diverse than before (Gössling et al., 2020). Further, the growth of global
transport systems and channel contributed in the expanse of disease causes, industrialized
food production, increased consumption of food and beverage, are all grounds for the
increase of diseases infection in the 21st century (Labonté, Mohindra, & Schrecker, 2011).
Several researchers have endeavored to define disaster to increase people knowledge and
understanding of this phenomenon. For example, disasters as described by Faulkner (2001) is
a situation where companies faced with unanticipated, unpredictable changes which they
have no control of. Wang (2017) mentioned that a disaster is either natural or human-made,
suddenly, or gradually, affecting other communities with acuteness and the influenced
community reacts towards using exceptional measures.
Tourism industry has been influenced by a various of natural and human-made disasters and
impact. In terms of natural disasters; for example, in 1999 in Taiwan, the earthquake disaster
caused a (15%) decline in arriving tourists globally (Huang & Min, 2002); on September
21st, 1999, a huge earthquake occurred reaching 7.3 on Richter scale hit Chinese Taipei,
Nantou county causing 2,455 losses, 8,000 people injured and 38,935 houses damaged (Wilks
& Moo, 2004). That causes a 11.4 U. S billion dollars’ damages costs in the most touristic
regions of Chinese Taipei. Furthermore, on December 26th, 2004, the tsunami, the most
terrible natural disasters occurred in contemporary history, attached eight countries in South
Asia, Southeast Asia, and East Africa. By this sudden catastrophe resulted in a significant
damage to the tourism industry of that region, reaching many miles away from coastline
decimated, and as many as 250,000 deaths and losses billions of dollars (Qi Zhang, 2005).
It has noted that the inclusive damage of natural disasters can affect both components,
intangible and tangible of tourism business (Faulkner, 2001; Laws & Rideau, 2005). Due to
socio-economic effect of the tourism industry (Zane Majid et al., 2019), the consequences of
crisis would be disastrous and might have long-term effects on the destination's economy
(Alkathiri et al., 2019; Kim & Wong, 2006). Rosella et al. (2020) accentuated that disasters
cause unexpected effects that disturb the tourism system of the destination form the nature
and limits of impacts. Most disasters have severe consequences on tourism activities and the
country's whole system, such as the economy, individuals, organizations, and communities
(Walters et al., 2019), either directly and indirectly at a destination country (Jinn, Qu, & Boa,
2019).
Several studies provided empirical evidence of declines in destination tourist arrivals
following some disasters (Huang & Min, 2002; Otoe & Kim, 2018). Accordingly, tourists
won’t expend their money to go to a destination, where they risk their safety (Chen & Gur
soy, 2001). Hem, Viersen, and Nyssen (2003) contended that some traveller target markets
are risk-prospectors and thus respond more positively to the risky trip, while other segments
are risk hatred and whereby respond negatively to the event. This is clearly shown through
the theory of fear appeal, which indicates that when fear is aroused, the recipient will become
motivated to alleviate the negative impact or influence (Brennan & Bonney, 2010). Fear
motivates actions, aimed at reducing the unpleasant emotions, or undesirable effects. One of
the actions that fear motivates, is knowledge or information that is collected of the
phenomenon, or situation, or crisis, that causes the fear, or unpleasant feeling (Witte, 1992).
For example, in a study conducted by Otoe and Kim (2018) on Hong Kong inbound tourism
from 2003 to 2015, shows a significant decline in overall tourists' arrivals during several

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crisis events. Due to this background, it is possible to assume that the health crisis forms vital
aspects that reform the goals of inbound tourism.
12)Website- https://media.neliti.com/media/publications/336047-an-analytical-study-of-
hospitality-indus-46390d28.pdf
Time-
An Analytical Study of Hospitality Industry with Special Reference to Social Media
Marketing as a Promotional Tool
Researcher has referred various related literature for the purpose of this study. Following are
the findings of the literature review.
Boyd, D. M., & Ellison, N. B. (2007) The researcher has carried out the research and has
defined the Social Network and its historical development and also explained the features of
Social Networking Sites SNSs. They have defined and explained that the Social Network are
based web-based services that allow users to construct a network of public within an online
system; articulate a multiple users list with shared a known relationship, and observe the list
of relationships of those persons with known and unknown people within the system.
Merriam-Webster “Social Medias like social networking sites, Micro blogging sites,
facilitates communication electronically and helps various users to create online groups and
affiliations to share and spread various information like text messages, images, Audio clips,
videos and other content.” Wikipedia defines social media as “Media for social interaction,
using highly accessible and scalable communication techniques. Social media is the use of
web-based and mobile technologies to turn communication into interactive dialogue.”
Aravindhadhamodaran, R. (2016), in his research the researcher has tried to conclude that the
women consumers of all categories of age, educational level, occupation, income and family
size differ significantly in the selection of purchase outlets, promotional offers and article
evaluation process with respect to microwave oven, refrigerator and washing machine.
Researcher has also concluded that there exist two types of consumers of durables in the
market. They are classified as strong and weak consumers based on their awareness of the
attributes' of durable products. The attributes of the product are considered indispensable tool
to materialize the purchase of durables
Okon S.S., Efremfon A.J., Akaninyene A. (2016) The Study Was Conducted in Nigeria for
the Study of Influence of online advertisement and its impact on buying decisions. The data
was collected from 200 respondents who must have visited online stores at least once. The
authors have concluded with the tests of Hypothesis that internet advertising has a capacity to
change the face of retail online business and most of the companies are not also adopting the
parallel sales medium i.e. Online sales channel through mobile Applications and its SEO
promotions. They also concluded that the some of the users are aware about the online
shopping but they do not need for online shopping as the easily availability of product offline.
Prajapati S, Thakur M, (2012) The Researcher has studied the consumer’s awareness towards
online shopping in the city of Ahmadabad and has studied the highly influenced factors
which lead consumers to buy online products. The Study was conducted amongst 260
respondents about the various parameters on the basis of which the consumers are buying the
products. The authors have concluded that the respondent are more leaning towards the
online shopping because of 24*7 availability of products and easy in the tips of Fingers so

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these are the major findings and conclusions and results of the surveys conducted for this
research.
. Hotels can benefit from media
Website: http://absolutdata.com
Time-9.35pm
By: surrender Yadav
Monitor audience behaviour with media!
Hotel employees understand that connecting with the guest is important for hotel reputation
and also for the profit and social media is best way to connect with guest and outdoor world
That's why now days that's why hotelier take review from their guest while checkout
procedure from Facebook and other media helps to understand behaviour of the guest
including age, hobbies
This all information Can use for completing target and can provide extra information about
Gaston people the study will help to find that for attracting more crowd hoteliers can post
blogs and stories about their hotel for marketing on social media and blogging.
13)Book: Internet marketing book
Writer: mouths amity
Time:7.30
Internet marketing strategy and content marketing.
Marketer's prefers net marketing t The promotion of hotel and other companies now days
based upon blogs, broadcast, video comic books, newsletters, websites broadcast comma
video comic books, news It helps to attract customer and improve the recognition of
organizations. The study will find by using social media hoteliers can display their new
rooms raids and the new upcoming hotel using social media sites for more positive response.
14)Website- https://www.siteminder.com
Time:9.46
Marketing Hotel social media use Instagram promote hotel attract guest
Instagram is one of the most effective social media marketing platform Available to the hotel
owners in today's social and digital environment it offers a simple clean feed its completely
mobile and it makes everything look great and the good news for hotelier is that it's
practically popular with traveller’s and holiday makers.
The Keenan observant social media fans among you will have notice the recent reformation
Instagram running including a clean user interface and a brand new sub sunset inspired logo
love the new look brand or hit it there's a lot more to this social platform that choose
branding.
15)Website-https://hospitalitytech.com
Time:3.56pm
How social media blogging has enhanced customer service.
customer service and satisfaction have also been transformed as a result of social media. the
vast majority of brands have a social media presence that is being used to become aware of
and when necessary to provide help to or confused customers. When Twitter users contact

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brand more than half expect a response if they are reaching out with a complaint that number
rises to almost 75%. Responding to complaints and questions help to humanise your brand
and to indicate to current and future customers that they are valued.
this study will find out that listening customers and applying them can make a good
impression in front of peoples.
16)Website- https://www.academia.edu/36391034/The_Influence_of_Food_Blogger_To_Th
e_Intention_Of_Consuming_Healthy_Food
Time:
The Influence of Food Blogger to The Intention of Consuming Healthy Food
Overthepastyears,theconsummationofhealthy food becomes a trend and has been spreading to t
he society. This momentum started due to the increase awareness in eating healthy food habit
s in their daily life (Shaharudin et al., 2010) According to (W&SGroup,2015)researchabouthealt
hyfoodstudyinThailand,IndonesiaandVietnamsuggestthat, 34.6% of 500 respondents purchased h
ealthy food more than once per week. Finding the right media to influence healthy foodconsu
mptionisimportant,accordingto(W&SGroup, 2015) advertising is the highest factor to influence
the purchase of healthy food in Indonesia. Furthermore (Broadcasting Board of Governors &
GALLUP,2012)researchsuggestthattelevisionisstillthedominantformofmediathatisused,95.5%peopl
e use TV at least once a week to find news. (WallerandLanasier,2015)Astudysuggeststhatcurrent
ly traditional media impacts public opinion themost.(RaniandSharma,2014)Astudythatanalyzed
various factors of consumer attitude towards television found that consumers consider that te
levision advertising is an effective purchase decision medium. (East et al., 2008) A study abo
ut television advertisements, found that people strongly considerTVadvertisementtoimpacttheir
minds,influence purchasing decision and also can increase their frequency to purchase.
Indonesia’s technology is also advancing.
Accordingto(W&SGroup,2015),usingInternetisthe second highest form of source of informatio
n for healthyfoodafterTVadvertisement.Moreover,recent studies are against the theory, In traditio
nal way according to (Mander, 2014) suggest, consumersmaketheirpurchasedecisionsmainlyfrom
informationreceivedthroughmassmedia(e.g.advertising, newspaper, television comment), but toda
y,onlinesocialnetworkshavepowerto
influence consumers’
purchase decision. According toastudy(YogeshandYesha,2014),socialmedia.
 17)Website-https://res.mdpi.com/d_attachment/sustainability/sustainability-13-
00040/article_deploy/sustainability-13-00040.pdf
Time:2.30pm
The Impact of Pandemic Crisis on the Restaurant Business
Over the last ten years, the Portuguese restaurant industry has experienced enormous growth,
associated with the growth of tourism in Portugal, especially in the Algarve coastal regions,
Lisbon, and Porto. Further, Portuguese wines, Portuguese cuisine, and Portuguese chefs have
become internationally renowned, which has resulted in an increase in the number of wine
tourists and gastro tourists. According to Bank of Portugal [1] data, in 2018 the share of the
accommodation, catering, and similar sectors represented 10% of companies in Portugal, 9%
of people in service, and 3% of turnover.
The restaurant business sector plays an essential role in the economy of a country even
though many small and medium-sized restaurants fail during their first four years of activity,
which is an example of the need for strategies to financially sustain their business beyond

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five years [2]. Other authors have also pointed out the importance of a survival strategy for
the restaurant sector and for re-establishing consumer confidence [3–5].
Economic sustainability is the additional income provided to local inhabitants to compensate
them for the presence of tourists and what that can result in. It can also be defined as the
improvements to the local economy that the development of tourism can produce in the long
term, taking into account all the impacts that affect the different sectors and the economy of
local industries [6]. Nunez-Rios, Sánchez-Garcia, Rojas, and Olivares- Benitez [7] also
evince that organizational sustainability and sustainable performance continue to be a
challenge for small and medium-sized companies because their resources and organizational
structure are very limiting. Unsustainable economic growth generated factor.
18)Pdf: http://www.fao.org/3/cb1000en/cb1000en.pdf
Time:1.00 pm
Impacts of COVID-19 on food security and nutrition: developing effective policy responses
to address the hunger and malnutrition pandemic
The COVID-19 pandemic that has spread rapidly and extensively around the world since late
2019 has had profound implications for food security and nutrition. The unfolding crisis has
affected food systems1 and threatened people’s access to food via multiple dynamics. We
have witnessed not only a major disruption to food supply chains in the wake of lockdowns
triggered by the global health crisis, but also a major global economic slowdown. These
crises have resulted in lower incomes and higher prices of some foods, putting food out of
reach for many, and undermining the right to food and stalling efforts to meet Sustainable
Development Goal (SDG) 2: “Zero hunger.” The situation is fluid and dynamic, characterized
by a high degree of uncertainty. According to the World Health Organization, the worst
effects are yet to come (Ghebreyesus, 2020; Khorsandi, 2020). Most health analysts predict
that this virus will continue to circulate for a least one or two more years (Scudellari, 2020.
1. HOW COVID-19 IS AFFECTING FOOD SECURITY AND NUTRITION
COVID-19 is a respiratory illness and there is no evidence that food itself is a vector of its
transmission (ICMSF, 2020). However, the virus, and measures to contain its spread, have
had profound implications for food security, nutrition and food systems. At the same time,
malnutrition (including obesity) increases vulnerability to COVID-19. Initial and ongoing
uncertainty surrounding the nature of the spread of COVID-19 led to the implementation of
strict lockdown and physical distancing policies in a number of countries. These measures
caused a serious slowdown in economic activity and disrupted supply chains, unleashing new
dynamics with cascading effects on food systems and people’s food security and nutrition.
Below we outline these dynamics. We then highlight how these trends are affecting the six
dimensions of food security proposed by the HLPE in its 15th report—availability, access,
utilization, stability, agency and sustainability—which are essential for ensuring the right to
food (HLPE, 2020b).
19)Website: https://www.google.co.in/amp/s/www.thehindu.com/life-and-style/food/food-
photography-emerges-as-a-popular-covid-19-lockdown-activity/article32504673.ece/amp/
Time: 9:00am

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Food photography emerges as a popular COVID-19 lockdown activity
Food photography seems to have emerged as a popular lockdown activity over the past six
months, and many professional photographers are generously using their social media
accounts to help amateurs better their skills. There has also been a surge in food photography
workshops, as people use the extra time at home to unskilled.
20)Website: https://www.mdpi.com/2304-8158/9/4/523
Time:3.32pm
The food systems in the era of the coronavirus (COVID-19) pandemic crisis
The World Health Organization (WHO) declared the outbreak of coronavirus disease
(COVID-19, broadly referred to as “coronavirus”) a global pandemic, while thousands of
infections and deaths are reported daily. The current article explores the food systems in the
era of the COVID-19 pandemic crisis. It provides insights about the properties of bioactive
ingredients of foods and herbs for the support of the human immune system against infections
before discussing the possibility of COVID-19 transmission through the food chain. It also
highlights the global food security issues arising from the fact that one-third of the world’s
population is on lockdown. Finally, it underlines the importance of sustainability in the food
chain in order to avoid or reduce the frequency of relevant food and health crises in the
future.
21)Website: https://minerva-
access.unimelb.edu.au/bitstream/handle/11343/249359/Restrict,%20clean%20and%20protect
-
%20Signalling%20consumer%20safety%20during%20the%20pandemic%20and%20beyond.
pdf?sequence=4
Time:
Restrict, clean and protect:
Signalling consumer safety during the pandemic and beyond
The COVID-19 pandemic has caused a sharp, steep economic shock and a profound
disruption to all service industries. Some service industries such as cruising face a tough, if
especially true of collective consumption contexts (Kuppelwieser and Finsterwalder, 2011),
21
service industries such as restaurants and entertainment venues will still have to overcome the
hurdle of fear that consumers will have in judging whether their venues are safe. provider’s
strategies to overcome consumer fear during and after the pandemic. This is 40
settings within which multiple consumers and service personnel are co-present (physically)
and coordinate with one another during the process of service consumption (Kelleher et al.,
2019). Without the certainty of safety, it is likely that governments will not ease social

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restrictions, and some consumers will freeze in indecision, or avoid the service altogether as
has been witnessed in the city of Wuhan at the end of the lockdown where residents continue
to avoid restaurants as they are gripped by the fear of reinfection (Chen and Chee, 2020).
22) website: https://www.sciencedirect.com/science/article/pii/S0924224420305847
Time: 1:00 pm
Covid-19 pandemic and food: Present knowledge, risks, consumers fear and safety
•COVID-19 is not transmitted by food itself, but due to virus survival on surfaces it may be a
route of spreading the disease.
•The proper treatment of food and application of hygiene rules in industry, shops and
household may prevent infections.
•Food packaging is a key factor that needs attention in order to stop spreading COVID-19 in
human population.
23)Pdf: https://ssdjournal.org/Makaleler/1311983787_7_3-11.69%20Polat_342-351.pdf
Time: 12:12pm
FOOD BLOGS ON INSTAGRAM:
The use of social media in today’s twenty-first century has been increasing rapidly. Over the
last decades, the number of internet users have drastically increased (Cop, 2016). Social
media has become a natural part of everyday life. It has made communicating with friends,
family and companies easier than before as it is accessible almost everywhere through
Internet connection with the help of different devices such as laptops, tablets and
smartphones (Terttunen, 2017). Instagram is a social networking application, which allows its
users to share photos and videos from a smartphone. It is a first social media site built
specifically to work on mobile device. A mobile device refers to any type of mobile phone or
similar device such as iPod touch, iPad or other tablet that uses cellular technology (Miles
2014, 4.). Photo sharing communities such as Instagram have made it possible to
communicate with large groups of distributed people through an image, be it a picture of
what is for dinner or a selfie, perhaps more easily than through words alone (Bakhsh, Shame,
& Gilbert, 2014, p. 965). One of the aspects that makes Instagram unique is that it is not a
web-based social media platform, but a mobile-based platform, which means it generates a
certain type of image posting and interaction from its users (McNealy, 2012).
24)Website:
https://oaktrust.library.tamu.edu/bitstream/handle/1969.1/188174/Newly%20Paul%20
%28QAB%20Entry%20%2334%29.pdf?sequence=1&isAllowed=y
Time:12.30am

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Food for the soul: How immigrants use food blogs to heal during times of crisis
Food is a powerful medium that brings people together. Some express their love for others by
cooking for them. Some who are bothered by the chaos of the outside world find a sense of
calm in the order and method involved in cooking. Then there are others, such as me, who
read food blogs and watch food-related videos. We derive immense pleasure in watching
complex dishes come together in under three minutes. Food blogs are therapeutic for me. I
subscribe to several, but the ones closest to my heart are those that demonstrate Indian
cooking. While I am an adventurous eater, during times of crisis I tend to fall back on
comfort food from my country of birth. I find it calming to taste familiar flavours that remind
me of my childhood home and the warmth and love of my family. During the shutdown
caused by the pandemic, one particular Indian food blog, Bongo’s Cookbook, has been my
go-to for coping with the ongoing sense of dread and uncertainty in the world.
25)Website: https://brd.gov.md/sites/default/files/webform/attachments/pdf-optimize-
how-to-attract-and-engage-more-customers-by-integrating-lee-odden-pdf-download-
free-book-079611f.pdf
Time:10.am
How to attract and engage more customers by integrating SEO, social media, and content
marketing
Optimize offers a proven customer-centric and adaptive online marketing strategy that
incorporates the best of content, social media marketing, and search engine optimization
tactics. This book will help you to:
Understand the changing nature of consumer preferences and behaviours with search, social
media, and content
Explore optimized content marketing tactics from personas to topics to content planning and
measurement
Determine which creative tactics will provide the best results for your company Implement
search and social optimization holistically in your organization Measure the business value of
optimized and socialized content marketing Develop guidelines, processes, and training to
scale online marketing success.
26)website :www.researchgate.in
Time: 4:00pm
Customer revisit intention to restaurants: Evidence from online reviews
One of the generally recognized marketing principles is that retaining customers is more
profitable than winning prospective customers. Therefore, how to retain existing customers
and improve their repeat purchases is an important consideration for practitioners to gain
profit. The purpose of this study is to investigate factors influencing customer revisit

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intention to restaurants by analysing online reviews. We used regression analysis to analyse
quantitative scores of 10,136 restaurant reviews collected from an online life community in
China, and found that food quality, price and value, service quality, and atmosphere are the
antecedents of restaurant customers’ revisit intention, and that restaurant type moderates the
effect of customer satisfaction with service quality, atmosphere, and price and value on
revisit intention. We also used text mining technology to identify detailed evaluation
indicators in each dimension and explore customers’ evaluation behaviour characteristics. We
found that food quality and, price and value have four indicators while service quality and
atmosphere have two indicators. The results are useful for restaurant operators to take
effective actions to attract more customers to revisit.
27)website: https://www.bmj.com/content/343/bmj.d4464
Time:11.00pm
Changes in energy content of lunchtime purchases from fast food restaurants after
introduction of calorie labelling: cross sectional customer surveys
Obesity prevalence in the United States is at an all-time high for both adults and children; the
most recent data report that a third of adults and 17% of children and teenagers are obese.1 2
In an effort to refocus the fight against obesity, elected officials and public health
professionals are shifting towards legislative policies that alter the food environment to
facilitate healthier nutritional choices.3 Among such initiatives are soda taxes, restrictions on
food marketing to children, updating nutrition guidelines for schools and public procurement,
regulation of vending machines, and moratoria on licensing fast food establishments.4 5 6
Requiring chain restaurants to print the energy content of their meals is one such intervention.
Since New York City’s regulation was passed in 2006, which required chain restaurants to
include the calorific value for all items on menus and menu boards, other US jurisdictions
have introduced similar policies.7 The Patient Protection and Affordable Care Act, approved
in March 2010, will require calorie labelling at chain restaurants nationwide. In the United
Kingdom, 28 organisations have pledged to implement similar labelling in 2011 as part of the
Department of Health’s voluntary Responsibility Deal programme.8 These include some food
chains that have been required to provide calorie labels in New York City.
28)website: https://scholar.google.com/scholar?q=related:Ob969v1nL-
4J:scholar.google.com/&hl=en&as_sdt=0,5#d=gs_qabs&u=%23p%3DINWavIGMUOw
J
Time:4.00pm
Tasting the digital: New food media
On an average night in 2015, around 10,000 people tuned into the P2P live video streaming
website Africa TV to watch a young Korean man, Lee Chang-hymn, eat his dinner in front of

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a webcam (Evans 2015). In total, Lee’ nightly dinner videos have over 43 million views.
Known as “mobbing,” a mash-up of the Korean words for “broadcasting” and “eating,” this
cultural phenomenon is one of the newest popular food practices enabled by the internet. No
longer content with simply viewing photos of what people have cooked or eaten on
Instagram.
29)website: https://blogs.oracle.com/hospitality/post/blogging-101-five-key-benefits-to-
starting-a-hotel-blog
Time:2.05 pm
Five key benefits to starting a hotel blog
There’s been a lot of talk in the hospitality industry about blogs and how they can help
enhance your property or brand’s overall marketing strategy. But many marketing
professionals often wonder if the time and effort that goes into blogging will draw a
significant enough return to justify the investment.
We at Oracle Retail advocate for property or branded blogs for a variety of reasons, but
suggest that hotels consider not only how the blog can impact and enhance their overall
marketing strategy but also if they are good candidates for the platform.
In this first post in the three-part series, we’ll explore the key benefits for a hotel or brand-
based blog.
30)Website: https://www.hotelogix.com/blog/2014/06/30/5-reasons-why-your-hotel-
needs-a-blog/
Time:6.45pm
5 Reasons Why your Hotel Needs a Blog
Blogs can bring new customers: Believe it or not, blogs are a great way to get new customers
to your website. A blog brings in different set of customers and it also encourages visitors to
keep returning for new blog content. Blogs are a great way to attract visitors who use search
engines for information on specific hotels, therefore, making your website a reliable source
for new customers. Blogs keep your website fresh on content: If you churn out fresh content
regularly via blogs then your website will surely find its way up in Google’s rankings. Search
engines usually look for fresh and interesting content and if you stop publishing it then your
website will become stagnant and your rankings will automatically decrease. So, blogs work
as a rescue mechanism to keep your site fresh and content rich. Blogs help create an identity:
Blogs are the easiest way to create a strong identity in the hospitality industry. If you don’t
post any information, then you don’t even exist in the market. Therefore, use blogs to your
fullest advantage to share all hotel related information and create a strong identity for your
brand in the market. Blogs help develop relationships: Since people are growing to be net

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savvy, most guests prefer to post their queries through the comment section on blogs rather
than calling up the hotel or sending mails. So you can build relations with your guests
through blogs by answering their queries through blogs. Another benefit is that if you answer
a popular question then it will become easier for others who are looking for the same question
on search engines. In essence, you’re providing an answer not to just one person but many
others.

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TITLE OF RESEARCH: - “TO Study Food blogging in re -development of hotel industry
and its growth”.
Research methodology: - Descriptive method
Sampling
 Population of study: - hotels customers, employee & local people
 SELECTION OF AREA: - In the Nagpur city Hotels.
 SIZE OF SAMPLE: - limited to 50
Tools used: -
Tools used for the study is well structured questionnaire.
COLLECTION OF DATA: -
In order to get the information about the study the research collects the data from two main
sources which are.
(A) Primary data: - The primary data consist of information collected through
questionnaires cum personal interview. The questionnaires consist of basis information about
topic and survey done it.
Occupation: -
 Student
 Hotelier’s
 Service
(B) Secondary data: - The secondary data consist of individual information gathered by the
research through text books, website, journals, electron media, etc.
Tools for data collection
Questionnaire, books, internet

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READ FOOD BLOG IN COVID-19.
Sr. no Particular No of sample Percentage
1 Yes 50 79.4
2 No 13 20.6
Total 63 100
Fig. no 1
As per the above content 79.4% respondent says that they have read food blog. And another
20.6 % respondent says they have not read food blog in pandemic.

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TABLE no 2
Industry benefit growth in pandemic.
.
Sr.no Particular NO.of sample Percentage
1 Food blogging
networking
33 52.4
2 Social distancing 16 25.4
3 Marketing 9 14.3
4 None of these 5 7.9
Total 63 100
Fig.no 2
As per above content 52.4% respondent says that Food blogging networking is done for
industry benefit and growth. 25.4% respondent says that social distancing is done for industry
benefit and growth .14.3% respondent says that marketing is done for the industry growth and
benefit. 7.9% respondent says none of these is done for industry benefit and growth.
.

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TABLE NO 3
Food blogging play role for hotel industry in pandemic.
sr.no. Particular No of sample Percentage
1 Sales 12 19
2 Industry and
growth
34 54
3 To shut down hotel 8 12.7
4 All of above 9 14.3
Total 63 100
Fig.no 3
As per above content 19 % respondent says that sales are main role of food blogging in
pandemic. 54% respondent says that industry and growth is main role of food blogging in
pandemic.12.7% respondent says that to shut down hotel is main role of food blogging in
pandemic. 14.3% respondent says All of above is main role of food blogging in pandemic.

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Table no 4
Food blogging create interest in the customer
Sr.no particular No of sample percentage
1 yes 63 100
2 no 0 0
Total 63 100
FIG.NO 4
As per above content 100% respondent says food blogging create interest in customer and 0%
respondent says no food blogging create interest in customer

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Table no 5
Food blogging will help industry survive.
Sr.no. Particular No of
sample
Percentage
1 Agree 35 55.6
2 Strongly
Agree
19 30.2
3 Neither
agree nor
disagree
6 9.5
4 Disagree 2 3.2
5 Strongly
Disagree
1 1.2
Total 63 100
Fig.no 5
As per above content 55.6% respondent agree that food blogging will help industry survive
,30.2% respondent strongly agree that food blogging will help industry survive,9.5%
respondent neither agree nor disagree that food blogging will help industry,3.2%respondent
Disagree that food blogging will help industry survive and 1.2% respondent Strongly
Disagree that food blogging will help industry survive.

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TABLE NO 6
Food blogging lift the sales of hotels and restaurants after pandemic.
Sr.no. Particular No of sample Percentage
1 Yes 61 96.8
2 No 02 3.2
Total 63 100
FIG.NO 6
As per above content 96.8% respondent says food blogging can lift sales of hotels and
restaurant after pandemic 3.2% respondent says that food blogging can lift sales of hotels and
restaurant after pandemic.

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Table no 7
Food blogging increase the sales of restaurant and Hotel.
1 Yes 59 93.7
2 No 4 6.3
Total 63 100
Fig no.7
As per above 93.7 respondent says food blogging can increase the sales of restaurant and
Hotel and 6.3% respondent say that food blogging can increase the sales of restaurant and
Hotel.
.

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Table no 8
Bloggers promote the food of restaurant as well as promote the hygienic practices of the
restaurant.
1 Yes 58 92.1
2 No 5 7.3
Total 63 100
Fig.no 8
As per above content 92.1% respondent says bloggers not only promote the food of restaurant
but also promote the hygienic practices of the restaurant and 7.9% respondent say that
bloggers not only promote the food of restaurant but also promote the hygienic practices of
the restaurant.

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43
Table no.9
Food blogging promote food habits to create awareness about health and wellness to
customers.
1 Immunity based
food
44 71
2 Oily food 5 8.1
3 Fast food 5 8
4 Diet food 9 12.9
TOTAL 63 100
Fig no 9
As per above content 71% respondent says food blogging promote immunity based food to
create awareness about health and wellness to customers.8.1% respondent says that food
blogging promote oily food create awareness about health and wellness to customers.8.1%
respondent says that food blogging promotes fast food to create awareness about health and
wellness to customers.12.9% respondent says that food blogging promotes diet food to create
awareness about health and wellness to customers

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Table no 10
Food blogging promote safe food handling in hotel premises to customer.
1 yes 59 96.7
2 no 2 3.3
Total 61 100
FIG NO 10
As per above content 96.7% respondent says yes food blogging promote safe food handling
in hotel premises to customer and 3.3 % respondent says no food blogging promote safe food
handling in hotel premises to customer.

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Table no 11
Food Blogging is a way of promoting the hotel.
1 yes 60 95.2
2 no 3 4.8
Total 63 100
Fig.no 11
As per above content 95.2% respondent says that food blogging is the way to promote hotel
and 4.8% respondent say that food blogging is not way of promoting hotel.

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TABLE NO 12
In pandemic hotels want to promote through
food blogs.
1 F& B 22 36.1
2 Room service 5 8.2
3 Housekeeping 5 8.2
4 All of above 29 47.5
Total 61 100
Fig.no 12
As per above content 36.1% respondent says that hotels want to promote F & B most on food
blogs.8.2% respondent says hotels want to promote Room service most on food blogs.8.2%
respondent says that hotels want to promote housekeeping most on food blogs.47.5%
respondent says that hotels want to promote All of these most on food blogs.

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TABLE NO 13
Food blogging in these tough times crave people to go for restaurant.
1 Agree 36 57.1
2 Strongly agree 12 19
3 Neither agree nor
disagree
10 15.9
4 Disagree 2 3.2
5 Strongly disagree 3 4.8
Total 63 100
Fig.no 13
As per above content 57.1%respondent agree that food blogging in these tough times can
crave people to go for restaurant.19% respondent strongly agree that food blogging in these
tough times can crave people to go for restaurant.15.9% respondent neither agree nor
disagree that food blogging in these tough times can crave people to go for restaurant.3.2%
respondent disagree that food blogging in these tough times can crave people to go for
restaurant.4.8%respondent strongly disagree food blogging in these tough times can crave
people to go for restaurant.

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50
. As per the table no 1 on a scale of 10, 8 respondents say that they have read food blog in
covid-19, 1 respondent say that they hadn’t read food blog in covid-19.
. As per the table no 2 on a scale of 10, 5 respondents say that food blogging networking is
done for industry growth in pandemic,1 respondent say that social distancing is done for
industry growth in pandemic, 1 respondents say that marketing is done for industry growth in
pandemic, rest of respondent say that none of this is done for industry growth in pandemic.
. As per table no 3 on scale of 10 ,1 respondents say that sales are main role of food blogging
for hotel industry in pandemic,5 respondents say that industry and growth is main role of
food blogging for hotel industry in pandemic, respondent,2 respondent say that all of above is
main role of food blogging for hotel industry in pandemic. rest say that to shut down hotel is
main role of food blogging for hotel industry in pandemic
. As per table no 4 on scale of 10 ,9 respondent agreed that food blogging create interest in
customer.
. As per table no 5 on the scale of 10,5 respondents agree that food blogging will help
industry survive ,2 respondents strongly agree that food blogging will help industry survive,1
respondent neither agree nor disagree that food blogging will help industry survive ,1
respondent disagree that food blogging will help industry survive, rest of respondent strongly
disagree that food blogging will help industry survive
. As per the table no 6 on the scale of 10, 8 respondent believe that food blogging can lift the
sales of hotels and restaurant after pandemic, rest of respondent don’t believe that food
blogging can lift the sales of hotels and restaurant after pandemic.
. As per table no 7 on scale of 10 ,8 respondent say that food blogging can increase the sales
of restaurant and hotel,1rest of respondent says that food blogging can’t increase sales of
hotel and restaurant.
. As per table no 8 on scale of 10,8 respondent believe that bloggers not only promote the
food of restaurant but also promote hygienic practices of restaurant, rest of respondent
disagreed with the fact.
.As per table no 9 on scale of 10,6 respondent say that food blogging promote immunity
based food to create awareness about health and wellness to customers,1 respondent say that
oily food blogging promote oily food to create awareness about health and wellness to
customers,1 respondent say that food blogging promote diet food to create awareness about
health and wellness to customers,rest of respondent say thast food blogging promote fast food
to create awareness about health and wellness to customers.
. As per table no 10 on scale of 10,8 respondents agree that food blogging promote safe food
handling in hotel premises to customer, rest of respondent disagree with the fact.
. As per table no 11 on scale of 10,8 respondents believe that food blogging is a way of
promoting hotel, rest of respondent disagree to the fact.

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. As per table no 12 on scale of 10,3 respondent say that in this pandemic hotel want to
promote f&b most on food blog ,4 respondent say that in this pandemic hotel want to
promote all of these department most on food blogs, rest of respondents say that in this
pandemic hotel want to promote housekeeping and room service.
. As per table no 13 on scale of 10,5 respondent agree that food blogging in this though time
can crave people to go for restaurant,1 respondent strongly agree that food blogging in this
though time can crave people to go for restaurant,1 respondent neither agree nor disagree that
food blogging in this though time can crave people to go for restaurant, rest of respondent
disagree that food blogging in this though time can crave people to go for restaurant.

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52
SUGGESTION AND
RECOMMENDATIONS

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1. Food blogging should be used exclusively.
2. Using of other media as should be referred from time to time depending upon online
activity 3. trolling should be handled wisely too much or to less attention can have
lasting effect
3. To keep the interest alive, keep generating the reviews, the media should be fed with
all the events on going periodically.
4. Food blogging can be addictive hence the staff should be kept away from it. A dedicated
person for the purpose should be employed.
5. Food blogging is easy and in budget way, that why using it for promotion can help to
create positive impact on hotel industry.
7. Using of other media as should be referred from time to time depending upon online
lasting effect
8. To keep the interest alive, keep generating the reviews, the media should be fed with
9. Food blogging can be addictive hence the staff should be kept away from it. A dedicated
10.Food blogging is easy and in budget way, that why using it for promotion can help to
12.Using of other media as should be referred from time to time depending upon online
lasting effect
13.To keep the interest alive, keep generating the reviews, the media should be fed with
14.Food blogging can be addictive hence the staff should be kept away from it. A dedicated
15.Food blogging is easy and in budget way, that why using it for promotion can help to

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The study surely proves that food blogging is the largest way to reach out to maximum
people. Food blogging can help to make promotion strategies attractive and engaging.
The feedback can be an enhancing experience can be displayed as for further references
in future business. In the times when guest received and reviewed the feedback the
ratings given by guests could be a medium for generating business. One of the
significant impact of food blogging is customer reviews, positive review helps to
generate more revenue and customers while negative assessment can just drive any
customer away easily, that why every employee should monitor blogs and food
blogging sites and respond them when appreciate Hospitality industry show feedbacks
on food blogging. A positive feedback can be used as motivation to further development
and negative feedback leaves scope for improvement.
Food blogging also have had one more quality it takes less and give more, marketing
and advertises food blogging employee and help to create deeper bond with customers.
It is helpful and best way for hotel industry blending with new trends food blogging is
evolutionary step for mankind as well as hotel industry.

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The study and research on the topic "TO STUDY FOOD BLOGGING NETWORKING, ITS
CONTRIBUTION TO THE DEVELOPMENT OF HOSPITALITY INDUSTRY"
After an intensive study on food blogging impacting the hospitality business, a few excellent
findings have come. Instagram is the most preferred media these days surpassing Facebook
too. Online booking portals like make my trip are the most accessed and used. It has better
standing than the other portals. Trolling is a part of all food blogging sights and should be
handled wisely. This food b0logging method of marketing is trendy, quick informative, is
flexible, accessible, innovative and engaging. The impact of food blogging networking on
development of hospitality industry is very positive according to the survey as it generates
more revenue and customers. Food blogging is very important in developing hospitality
industry so that it create awareness of new facilities, techniques etc. Food blogging marketing
introduces new market techniques for new generation. The food blogging helps to generate
online customers the food blogging helps to achieve more direct bookings for hotels.

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1)Have you read food blog in coved 19?
a) yes
b) No
2)What is done for industry benefit and growth during pandemic?
A0) Food blogging networking
b) Social distancing
c) marketing
d) None of these
3)What is main role of food blogging for hotel industry in pandemic?
a) Sales
b) industry benefit and growth
c) to shut down hotels
d) All of above
4) Does food blogging create interest in the customer?
a) Yes
b) No
5)Do u think food blogging will help industry survive?
a) Agree
b) Strongly agree
c) Neither agree nor disagree
d) Disagree
e) Strongly disagree
6)Do you believe food blogging can lift the sales of hotels and restaurants after
Pandemic?
a) Yes
b) No
7)Do you believe food blogging can increase the sales of restaurant or hotels
a) Yes
b) No
8)Do you believe bloggers not only promote the food of restaurant but also promote the
hygienic practices of the restaurant?
a) Yes
b) No
9)Which food habits does food blogging promote to create awareness about health and
wellness to customers?
a) Immunity based food

64
64
b) oily food
c) fast food
d) diet food
10)Does food blogging promote safe food handling in hotel premises to customer?
a) Yes
b) No
11)Is Food Blogging a way of promoting the hotel?
a) Yes
b) No
12)In this pandemic what hotels want to promote most on food blogs?
a) F&B
b) Room services
c) Housekeeping
d) All of above
13)Do you believe food blogging in these tough times can crave people to go for
restaurants?
a) Agree
b) Strongly Agree
c) Neither agree nor disagree
d) Disagree
e) Strongly disagree

66
66
. PLAGIARISM SCAN REPORT OF INTRODUCTION;

68
68
. PLAGIARISM REPORT ON REVIEW OF LITERATURE;

75
75
. PLAGARISM SCAN REPORT FOR SUGGESTIONS AND
RECOMMENDATIONS

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