Current Issue
Volume 1, Issue 1 - 2026 (July - December 2026 )
Issue Details:
Volume 1 Issue 1 (July - December 2026)Issue Description:
Welcome to the 2026 issue of Re-IMAGINE The Journal for Hospitality, Tourism & Culinary Professionals. This issue showcases the remarkable breadth and depth of contemporary research across multiple disciplines. From cutting-edge applications of machine learning in climate science to the revolutionary potential of quantum computing in drug discovery, our featured articles demonstrate the power of interdisciplinary collaboration in addressing global challenges.
We are particularly excited to present research that bridges traditional academic boundaries, reflecting our journal's commitment to fostering innovation through cross-disciplinary dialogue. The integration of artificial intelligence with environmental science, the application of blockchain technology to supply chain management, and the convergence of urban planning with smart city technologies exemplify the transformative potential of collaborative research.
As we continue to navigate an era of rapid technological advancement and global challenges, the research presented in this issue offers both insights and solutions that will shape our future. We thank our authors, reviewers, and editorial board members for their continued dedication to advancing knowledge and promoting scientific excellence.
Prof. Pushpesh Pant, (Padma Shri)
Editor-in-Chief
Re-IMAGINE The Journal for Hospitality, Tourism & Culinary Professionals
Articles in This Issue
Investigating the Role of Grains, Pulses, Thermal Time, and Lipids in preparing the Nutritionally Complete and Perfect Khichdi
For a structurally sophisticated dish such as khichdi, we have done it a great disfavour by equating it to comfort food or food to be served to convalescing individuals. Sometimes khichdi also gets relegated to the role of being considered a culinary minimalist creation. In the arguments put forward through this article, the author intends to demonstrate that despite the general nonchalance afforded to khichdi, it will be very evident after examining all the data available at hand that a khichdi is actually a complex, nutritionally engineered product that uses various interdependent variables that are set within the framework of a coherent food system. These variables are and are not limited to the demonstration of an amalgamation of grains, pulses, spice architecture, a lipid medium, and thermal duration function as a coalescing unit for interdependent variables within what is technically an extremely coherent food system. The endurance of khichdi as a beloved food of the masses, a fact that skips the typical roadblocks of class and in the Indian context, the class system points to a culinary dish that should not be viewed as a simple combination of ingredients but as a symbol of empirical precision that is built into and embedded within essential culinary practice. The fascination with khichdi is enhanced by a simple and logical look at its longevity at being at the centre of research. A basic khichdi is composed of very few ingredients and yet it has remained relevant both culturally and physically across varying contexts. It has remained constant despite changes in culinary trends and fashions, shifts in nutritional paradigms and beyond the evolution of agricultural systems. The khichdi has also traversed and stayed consistent within the frameworks of modern nutritional discourses and stretching way back to Vedic period ritual economies via route of British colonial reimagination, and Mughal royal kitchens. This is easily demonstrated by the fact that the variables themselves ensure that the decision to work out as to what could be a ‘perfect’ khichdi could be arrived at more from a contextual lens rather than one that is universal. Because, to these variables, we can also add individual digestive states and capacities, sociocultural framing, and specific metabolic demand of individuals. From the ancient texts that have focused on glycaemic modulation, complementarity of the cereal and pulses and their ratios, and a bioavailability of phytochemicals that appear to be lipid-mediated, to the latter-day dismissal by British historians as a ‘humble porridge’, Indo-Persian records and contemporary nutritional science that believes it to be a superfood, the multi-faceted complexities of a khichdi need to be unravelled in a phased manner. This research paper aims to work on one such specific aspect.
Contributors:
Examining the Critical Role of Supply Chain Management in the Success of Farm-to-Table Systems in India
The wastage of vegetables and fruits in the Indian farm sector is believed to be one third of the total produce. Supply chain management plays a vital role in controlling such wastage. The supply chain management in India used to be weak with its own inherent contradictions. While it has taken great leaps in the past decade, it is necessary to study the areas that needs attention as India is an agriculture-based economy to a large extend and is in its path to economic consolidation globally. This paper looks at the management of supply chain in general and the challenges it faces in the specific context of Farm to Table model of food facilities in India. The aim is to identify the challenges supply chain management faces as a whole and peruse it further to understand with respect to Farm to Table model in India, suggesting possible solutions for its restructuring. The paper looks at the evolution of Farm to Table concept and its status in Indian scenario. It reviews the multiple challenges that Supply chain faces and categorises them under four distinct headings. For this purpose, the researcher has adopted secondary research only, perusing papers already published on the subject for information. Journal articles, case studies, industry reports and government publications were the main source selected. A general criterion of sticking to articles that are not more than 10 years old is followed to ensure that the information is latest and reflect contemporary scenario. A comparison of the information from different articles were carried out to assess the gaps. Review of literature has thrown up some major findings. Farm to table concept as such has great potential for community development and financial empowerment of the locals. A shorter and efficient food supply chain leads to reduced carbon foot print, fresher produce and high quality of output. It reduces the middlemen and results in farmer wellbeing. On the food facility side, an efficient food supply chain would help in better menu design, addressing seasonal variability and balancing supply-demand quotient. It is found that investments in technology in food supply chains has picked up in the recent times in the country, such as cold storages and refrigerated transport systems, leading to less wastage and better quality. Adoption of advanced quality control systems such as block chain technology and IoT has led to improvement in traceability leading to heightened food safety standards. However, challenges of technological competence, cost considerations and regulatory frameworks are issues still persisting. In recent times supply chain automation and AI driven management systems are introduced. But there is competence gap that need to be addressed. While the supply chain remains fragmented in the country to a large extent, considerable work is done by the government for its improvement such as introduction of e-NAM. Overall, the growth trajectory is encouraging with specific areas...
Contributors:
Assessing the Importance of Electric Vehicles in Advancing Sustainable Tourism and Hospitality: A Case Study of IHCL (Indian Hotels Company Limited)
Sustainability should not only be considered as a buzzword but rather a strong way to showcase your commitment and overall desire to play a crucial role in preserving the planet for the future generations. India has always been a ‘Vishwa Guru’ ‘Global Leader’ when it comes to the commitment for the sustainability, ecofriendly behavior and overall respect and sensitivity towards Mother Nature for thousands of years. Indian hospitality industry has also showed its commitment in the last few decades by adopting ecofriendly products, using renewable source of energies, creating awareness about the commitment towards clean and green planet and relying on the principles of 3 R (Reduce, Re use & Recycle). Further the Indian government’s commitment to achieve carbon neutrality by 2070 is strongly supported by all the industries, which is highly appreciated by the global economies. The current research attempts to highlight the demand of new upcoming concept of ‘Greener Holidays’ which have made sustainable mobility the need of an hour, where almost all domestic and global hospitality chains are striving to tap this upcoming segment. Sustainable mobility is going to be the major revolution in the tourism & hospitality industry and IHCL i.e. Taj group of Hotels have already gone out of the way to tap this segment showcasing their strong commitment towards sustainability and ESG framework. IHCL and its commitment towards nature and sustainability is highly commendable, and further the promotion of EV vehicles will reposition the brand IHCL as a major contributor of sustainability. The major objective of the research is to study the scope, and potential of sustainable mobility and EV vehicles in the Indian tourism & hospitality industry. The study also attempts to highlight the commitment of Taj group towards sustainability under Paathya initiative and its impact on overall brand image of IHCL. The study is qualitative in nature and used case study method by taking IHCL as the company to understand scope and potential of sustainable mobility and the use of EV vehicles in the Indian hospitality industry context. The major findings of the study highlights that EVs are the future of the mobility in the Indian tourism & Hospitality industry and IHCL has played a major role in showing its overall commitments towards sustainability under ‘Paathya Initiative’ and how sustainable mobility even contributes for the brand image & customer satisfaction. The present study is highly applicable in the current scenario of the Indian Tourism & Hospitality Industry as the industry is going through a major transformation especially in the field of transport and mobility.
Contributors:
The Hidden Toll of the Kitchen: Mental health challenges among professional chefs and the structural drivers of psychological distress in the culinary industry
Professional kitchens have long been celebrated as the crucibles within which extraordinary food and extraordinary talent are forged together. What this mythology carefully omits however, is the human cost of that crucible. Behind the theatre of the pass, the choreography of service, and the accolades of critics, lies a workforce that is disproportionately burdened by burnout, anxiety, depression and substance misuse. These are not individual failings, but as near inevitable consequences of structural conditions embedded within the industry itself. This study investigates the prevalence and structural determinants of mental health challenges among professional chefs. We draw on mixed-methods design that integrate systematic literature review, cross sectional surveys gathered from 342 culinary professionals across five countries, qualitative interview narratives and a Delphi consensus process. Validated instruments were used. These include MBI or Maslach Burnout Inventory, PHQ-9 or Patient Health Questionnaire – 9, and the GAD-7 which when expanded is Generalized Anxiety Disorder-7 scale were deployed alongside logistic regression modelling and a conceptual structural equation model to interrogate both prevalence and causality. Findings indicate burnout prevalence at 58%, anxiety at 41%, depression at 36%, and problematic substance abuse at 27%. Weekly working hours (OR=2.60, 95% CI: 1.90-3.45, p< .001), perceived workplace hostility (OR = 1.85, 95% CI: 1.30-2.61, p = .002), and reward-effort imbalance (OR = 2.10, 95% CI: 1.45-3.05, p < .001) emerged as significant predictors of burnout. While managerial support demonstrated a modest protective effect (OR=0.72, p=.018). The study argues, and the data confirm the psychological distress in the culinary profession is not incidental but systemic. The predictable output of an industry that has never been adequately challenged to reconcile its cultural mythology with its human obligations. The findings have significant practical implications for the hospitality industry by demonstrating that chef well-being is strongly influenced by modifiable organisational and structural factors rather than individual resilience alone. The results provide evidence to support leadership development programmes for executive chefs, implementation of psychologically safe workplace practices, regulation of excessive working hours, routine mental health screening, and the integration of mental health education within culinary curricula. By identifying workplace hostility, effort-reward imbalance and prolonged working hours as key predictors of burnout, the study offers an evidence-based framework for hospitality organisations and policymakers seeking to improve workforce retention, employee well-being and organisational sustainability.
Contributors:
Business Communication Skills Powered by AI: The Future of Hospitality Employment Opportunities
Artificial Intelligence (AI) is rapidly transforming the hospitality industry by reshaping communication practices, operational systems, and employment opportunities. Hotels, restaurants, and tourism organizations are increasingly integrating AI-powered technologies such as chatbots, predictive analytics, automated guest services, and digital communication platforms to improve efficiency and customer engagement. However, while AI enhances speed, personalization, and operational accuracy, the hospitality industry continues to depend heavily on human-centered communication skills such as empathy, emotional intelligence, interpersonal interaction, and ethical decision-making. This article examines the growing relevance of AI-powered business communication skills and their impact on hospitality employment opportunities. It explores how AI is influencing recruitment trends, workplace communication, guest relationship management, and employee skill requirements. As AI develops increasingly advanced capabilities, employees working in related industries should adapt their skillset accordingly. Therefore, an obvious question posed to HR experts and hospitality managers: Does language competence still play a crucial role if technology takes on more interactions? The simple yet clear answer is "yes". Moreover, the language ability might become increasingly valuable in the era of automation. While the technologies make the process more efficient, it is human interaction that lies at the core of excellent service. The paper argues that the future hospitality workforce will require a balanced combination of technological literacy and human communication competence. Educational institutions and hospitality training providers must therefore redesign curricula to include AI literacy, digital communication tools, ethical AI usage, and experiential learning methods. The study concludes that AI should be viewed not as a replacement for human interaction but as a strategic support system that enables hospitality professionals to deliver enhanced guest experiences while maintaining the emotional and relational essence of hospitality. Such an approach can better prepare future professionals for the demands of an AI-enabled workplace.
Contributors:
Social Media Marketing in the Indian Hospitality Industry: Challenges and Opportunities
This paper outlines an analytical plan to convert an existing summary into a full-length research paper on social media marketing within India’s hospitality sector. We assume the original text relates to social media marketing practices in Indian hotels and resorts. Given limited information about the original text’s topic and scope, we considered three possible topics: (1) Social Media Marketing in Indian Hospitality, (2) Digital Marketing Strategies in Indian Hotels, and (3) Impact of Social Media on Traveler Behavior in India. A comparative table (below) evaluates these topics by scope, key questions, sources, and word allocation. We select the first topic as it directly aligns with the user’s document theme (as indicated by its title) and provides a focused scope. The draft begins with an executive summary and abstract, followed by an introduction that sets context and states objectives. The literature review examines global and Indian research on social media marketing and tourism, highlighting benefits (low cost, engagement) and challenges (ROI, skills). We then describe a hypothetical methodology (e.g. case study and content analysis) suited to the topic. The analysis/discussion section delves into specific practices (platform use, content strategies, UGC, influencers, analytics) and discusses challenges (connectivity, training, measurement). We integrate insights from credible sources: for example, Dwivedi et al. (2021) note social media’s low-cost reach and eWOM issues[1], and a 2024 Booking.com survey finds 75% of Indian hoteliers plan to enhance social media marketing[2]. A flowchart illustrating the paper’s structure and a table summarizing five key sources are provided. The conclusion reflects on findings and suggests how the draft could be refined if the original text becomes available (by integrating its specific arguments). All statements are supported by in-text APA citations, and a reference list is included.This study explores social media marketing (SMM) in India’s hospitality industry, identifying key practices, challenges, and opportunities. Since the original content is unspecified, we propose plausible assumptions and focus on one topic aligned with the user’s provided material. Design/Methodology/Approach: We conducted a targeted literature analysis, gathering recent academic and industry sources on digital marketing in hospitality. We outline a research framework (e.g. descriptive, exploratory design using secondary data and informal interviews) and allocate word count across sections. Findings/Expected Outcomes: Social media platforms (Instagram, Facebook, YouTube) are crucial channels for Indian hotels, enabling visual branding and customer engagement. Content strategies include user-generated posts and festival promotions. Benefits include improved customer interaction and data-driven targeting, while challenges involve ROI measurement, digital literacy, and content localization. Originality/Value: This paper...