The last decade and half has seen a remarkable growth in the working women segment in India and so has the manufacture of convenience food industry grown in the last decade. The working women in India who today are not only just seeking jobs but also are career oriented. Apart from their jobs, career, meetings and targets they are also a part of a family where a working woman needs to care of their meals too. This study aims at finding out about the use of convenience food by working women and of their need to choose, the type of convenience food they generally prefer and what benefits they see by using such a convenient product. The primary data for this study has been collected through questionnaire from women of various working segments and the same has been presented in graphical form for clear understanding while the secondary data has been collected through literature review of various research papers, articles and books.
The rapid growth in Pune city has created a great demand for the hospitality skilled personnel but has resulted in a high attrition rate in recent years. Hotels now days are focusing upon certain Human Resource practices pertaining to areas of Turnover Management, Retention Management, Talent Management, Succession planning, Compensation Management, Motivation Techniques, Work Life Balance etc. The study is in a category of descriptive research and has studied various existing practices of ERM System followed by hotels in Pune city and will include surveys by means of a questionnaire and fact finding enquiries of different kinds. HR department of the hotel not only has to come up with effective system to ensure employee satisfaction but also have to make a conscious effort to cope up with the challenges pertaining to employee retention. Hotels in Pune could adopt effective ERM System which has a great impact on stay back of employees.
The last decade and half has seen a remarkable growth in the manufacture of convenience food industry in India and the non-working women are not left far behind in selecting such products for their family. She always ponders about the right kind of preparations that she needs to make for her family be it any time or any meal of the day. In this process she has to keep take the choices of her family members into account and try to strike a right equilibrium in her food preparation. This study aims at finding out about the use of convenience food by non-working women and of their need to choose, the type of convenience food they generally prefer and what benefits they see by using such a convenient products in their home. The primary data for this study has been collected through questionnaire from non-working women from different areas in Pune city and the same has been presented in graphical form for clear understanding while the secondary data has been collected through literature review of various research papers, articles and books. The non-working women are the forerunners to try out these convenience foods in their kitchens. This study has its focus to understand the benefits these working women would obtain through utilization of convenience foods.
Sustainable management encompasses ideas from sustainability and synthesizes them with the concepts of management. This paper focuses on studying the benefits related to sustainable management practices that are adopted and followed in the hotel industry with specific reference to Star Category Hotels of Pune Region and its association with retention of the talented employees in the organisation.The study had reviewed the practices adopted by star category hotels and its association with retaining the talented bunch of employees. The research design for these factors is then explained further, which is supported by a Chi-Square test as a tool of data interpretation. A structured questionnaire was circulated amongst the managerial level employees in star hotels of the Pune region and responses were collected. The study had revealed that employees do believe that parameters covered under the benefits of the talent retention are mutually beneficial for the organisation as well as the employees.
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