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THE SILVER MOUNTAIN JOURNAL OF HOTEL & TOURISM STUDIES
(Hotel Management, Tourism & Hospitality,Sustainability, Technology &
Strategies)
Edited By: Silver Mountain School of Hotel Management
Chief Editor: Dr. Narendra Kumar { Ph.D. ( Amity University, Uttar Pradesh,
India) nkumar14@amity.edu }
Published Online By: A.S.A.P. Global Ebooks Private Limited
ISSN: 3107-8656 (Online)
Volume Details: Volume 1, Issue-1 (Month: June, Year: 2025)
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Contains: Title, Preface, Governing Body Details, From the Desk of Advisory Members, From the Desk of Vice-Presidents, From the Desk of President, From the Desk of Chief Editor, Theme and Sub-theme of the Issue
by Ms. Shrikala Sawant
The hospitality industry in the 21st century is opening to new trends and
techniques. It is important that hospitality professionals as well as academics
stay updated. Presently, there is a wide gap between knowledge gained and
required knowledge in India. Gaining knowledge is easy, but finding a job with
that knowledge is quite difficult because the expectations of industry
professionals are different from those of educational institutions. Educational
institutions give more importance to theoretical knowledge than practical
knowledge, but in industry, employers require people who will manage the work
effectively. Academicians today need to understand that we are responsible for
keeping students updated. The gap between academics and the hotel industry needs
to be narrowed. Faculty members need to use innovative techniques to keep the
students interested in the lectures. Various workshops, seminars, and
interactive sessions can be conducted where industry professionals can share
their knowledge and experience with the students. Some short courses can also be
introduced to improve the skills of the students. The industry should also
coordinate with academicians by introducing some booster courses.This study is
an attempt to identify how there can be better coordination between academics
and industry. This paper will also identify the challenges faced by academicians
and industry professionals in bridging the gap. Keywords: Collaborative,
Academics, Training, Skills, Hospitality, Industry.
DOI Link: https://doie.org/10.98801/SMJHTS.2025914505
by Dr. Ngonidzashe Makwindi, Ntsotiseng Matjeka
Tourism has been identified as one of the tools for creating jobs and promoting
local culture and products by United Nations in its Sustainable Development
Goals. However, the poverty level in communities surrounding tourist sites like
Malealea is not very different from other communities which are far away from
tourist sites. Moreover, Malealea Development Trust (MDT) tends to rely much on
donors rather than Cultural and Heritage tourism resources which are rich and
abundant in the villages. There is limited research on how Cultural and Heritage
tourism can contribute in poverty alleviation in Malealea Lodge’s surrounding
villages. Therefore, the purpose of this study is to explore the role of
Cultural and Heritage tourism in achieving United Nations Sustainable
Development Goals. The study assessed the opportunities and challenges of
promoting Cultural and Heritage tourism in the villages of Malealea. The study
adopted a qualitative approach and conducted in-depth interviews to a snowball
sample of 10 key informants from the villages and Malealea Lodge. Data was
analysed using thematic analysis. The study revealed that while there were
remarkable community initiatives to involve the communities in cultural
performances, pony trekking, handicrafts, homestays, environmental protection
and village tours which promote sustainable development, however, the
initiatives tended to be fragmented, hence the distribution of benefits was to a
certain extent not equitable. The study also revealed that there were some
communities without toilets, this was one of the biggest threats to the Agenda
2030. Nonetheless, the increasing number of international tourists from Germany,
Netherlands, France and Spain has potential to create an opportunity for
Malealea local communities to diversify their livelihoods through cultural and
heritage tourism. One of the key recommendations was therefore to create
awareness and capacitate the communities to exploit the opportunities.
DOI Link: https://doie.org/10.98801/SMJHTS.2025452699
by Dr. (Chef) Subhadip Majumder
Tourism has become a central pillar in the economic development strategies of
many developing nations, offering opportunities for growth, job creation, and
cultural exchange. However, it also poses significant risks to environmental
sustainability, cultural authenticity, and social equity. This paper
investigates the complex relationship between tourism and sustainability in the
Third World, focusing on the environmental and socio-economic impacts of tourism
within the context of globalization. The study critically examines the effects
of tourism on climate change, natural resources, and local cultures,
highlighting the challenges posed by over-tourism, carbon emissions, and
cultural commodification. It also explores the potential for sustainable tourism
practices to mitigate these negative effects, emphasizing case studies from
countries like Costa Rica, Kenya, and Bhutan that have successfully implemented
community-based and eco-tourism models. The primary objectives of this research
are to evaluate the economic contributions of tourism to developing nations,
assess the environmental costs and socio-cultural impacts, and investigate
strategies for achieving sustainable tourism that benefits both the economy and
local communities. The expected outcome is to offer actionable insights for
policymakers, industry leaders, and local communities, emphasizing the need for
innovative, inclusive, and adaptive approaches to tourism development.
Ultimately, the research seeks to balance the economic benefits of tourism with
its social and environmental responsibilities, contributing to a more equitable
and sustainable future for the Third World.
DOI Link: https://doie.org/10.98801/SMJHTS.2025856719
by Mr. Kushal Pokharel
The COVID-19 pandemic significantly disrupted the global tourism and hospitality
sectors, with Nepal’s burgeoning tourism industry being severely impacted. This
study explores the strategic adaptations and challenges in Nepal’s hospitality
industry’s post-pandemic recovery. Using a literature-based approach, it
examines the government’s initiatives, private sector responses, and emerging
trends in domestic tourism. The findings highlight the role of domestic tourism,
policy reforms, and infrastructure development in driving recovery. The study
concludes with recommendations for sustainable growth through innovation,
inclusivity, and eco-friendly tourism practices.
DOI Link: https://doie.org/10.98801/SMJHTS.2025809284
by Dr. Roxana Michaelides
Tourism is undergoing a transformative phase driven by technological advancements,
evolving consumer preferences, and global trends reshaping the industry. This
research examines how higher education, particularly in hospitality and tourism,
can prepare the next generation of professionals to adapt to these changes while
shaping the future of tourism. Focusing on the College of Hotel and Tourism
Management (COTHM) in Nicosia, Cyprus, the study explores contemporary trends
influencing hospitality education. Key areas of investigation include innovative
teaching methodologies, the cultivation of essential soft skills in future
industry leaders, and the growing demand for unique, immersive travel
experiences. Findings underscore the need for academic programs to evolve to
remain relevant, equipping students to meet the dynamic challenges and
opportunities in the tourism sector. The research advocates for curricula that
integrate interdisciplinary knowledge from fields such as data analytics,
environmental science, and cultural studies. It emphasizes the importance of
fostering partnerships between educational institutions and industry
stakeholders to ensure programs remain current and effectively address realworld
issues. Additionally, the study highlights the value of experiential learning
opportunities, enabling students to gain practical experience and develop the
competencies necessary to excel in a rapidly changing industry.
The study also emphasizes the role of guest-centric strategies, leveraging tools
like artificial intelligence (AI), data analytics, and virtual reality (VR) to
anticipate and meet the personalized needs of modern tourists. These approaches
are central to “guestology,” a concept that combines data-driven insights with
personalized service delivery to create tailored, immersive experiences.
Further, the curriculum is designed to instil cultural competence, environmental
awareness, and a commitment to social justice–qualities increasingly valued by
contemporary travelers. Through practical training, research, and collaboration
with industry partners, hospitality education is equipping a new generation of
professionals with the skills to enhance guest satisfaction and create
innovative opportunities. The research emphasizes the importance of advancing
guestology as a core focus in tourism education, ensuring students are prepared
to contribute to the sustainable growth of the sector. Finally, the paper
presents a forward-thinking educational framework designed to nurture leadership
skills and foster collaborative innovation. By prioritizing adaptability and
teamwork, higher education institutions can better prepare students to navigate
the uncertainties and opportunities of the future tourism landscape, ultimately
advancing the field in meaningful and impactful ways.
DOI Link: https://doie.org/10.98801/SMJHTS.2025644265
by Dr. Aravind Kumar Rai, Dr. Sandilyan Ramanujam Pagaldiviti
The rapid evolution of technology has profoundly transformed the hospitality and
food & beverage industries, driving unprecedented changes in operational
efficiency, customer experience, and business models. This paper explores the
impact of key technological innovations, including automation, artificial
intelligence (AI), and the Internet of Things (IoT), on these sectors.
Automation, through tools such as self-service kiosks and robotic kitchen
assistants, has streamlined service delivery and reduced labor costs, while
AI-driven analytics have enhanced personalized marketing and operational
decision-making. The integration of IoT has facilitated real-time monitoring of
inventory, energy usage, and customer preferences, leading to more efficient
resource management and improved service quality. Additionally, the rise of
mobile technologies and digital platforms has revolutionized customer
interactions, enabling seamless reservations, contactless payments, and enhanced
engagement through social media. This research employs a multimethod approach,
including case studies and industry surveys, to assess the benefits and
challenges associated with these technological advancements. The findings
highlight that while technological innovations offer significant advantages in
terms of efficiency and customer satisfaction, they also present challenges such
as high implementation costs and the need for continuous staff training. The
paper concludes with recommendations for industry stakeholders to strategically
leverage technology to drive growth and adapt to evolving consumer expectations.
This research contributes to a deeper understanding of the dynamic interplay
between technology and the hospitality and food & beverage industries, offering
insights for future developments and strategic planning.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025974843
by Ms. Rafiya Banu
‘AI and Robotics’, the new sensation, a glorified trend and an uprising
substitute, this paper indulges and briefly explores all the mentioned inclusion
of AI and Robotics and its variations especially in the hospitality sector. The
solitude purpose of any hospitality department is to satisfy and introduce
comfort to the guests with a team that carries the operation smoothly. The
introduction of AI and Robotics in the hospitality industry is said to provide a
helping hand in those operations, to make systems run smoother. In this paper, a
thorough evaluation of the growth in usage and rise of adaptation of AI and
Robotics in the hospitality sector is done. And the impacts resulted from the
integration of AI and Robotics in different tasks that then led to contrasting
Guest dining experiences as well as from the perspectives of servers.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025546011
by Ms. Stuti Majumder
This study covers gender equality and women’s studies in Kathmandu, Nepal. This
study examines the socioeconomic and cultural aspects that affect women’s roles
and rights and their historical, present, and future chances for gender
equality. Kathmandu, Nepal’s capital and largest city, is a key hub for
understanding gender dynamics and gender equity policy. Nepali women have
struggled with patriarchal standards, restricted education, healthcare, and
economic possibilities. These challenges have been addressed by government and
grassroots efforts in recent years. This analysis combines government papers,
academic studies, and NGO publications to assess Kathmandu’s gender equality
progress and challenges.Women’s political engagement, economic empowerment,
education, and health are priorities. The Gender Equality Act and leadership
initiatives for women are also examined in the report. It also examines how
cultural and social movements challenge gender stereotypes and promote women’s
rights. While women’s access to education and healthcare has improved, economic
engagement and political representation remain low. Gender equality requires
ongoing activism, policy reform, and community engagement, according to the
review. It also emphasises the need for more research on intersectional gender
inequity, particularly marginalised communities in Kathmandu.This comprehensive
review adds to the literature on gender equality in Nepal and offers
policymakers, activists, and researchers’ insights and proposals for promoting
equality.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025113339
by Marica Mazurek
In Europe, health tourism–which includes wellness and spa tourism–has a long
history. Asian, European, and North American cultures all have rather distinct
ideas on health tourism. The article will give a framework for distinguishing
various health tourism concepts in particular European countries and compare the
methods used, particularly in Slovakia, Portugal, and the Nordic nations
(Finland), to the North American concept (Canada) and the Asian perception
(Taiwan, Malaysia, etc.). Selected cases could serve as an excellent
illustration of the various European approaches to health tourism. The secondary
research framework made use of techniques from the exploratory and empirically
based study. Some primary research results could be also mentioned in this
study. Primary research experiences are based on the personal visits to spas in
Slovakia and the discussions with the tourism experts (not structured) during
the 4 years of post-graduate studies in Canada at Waterloo University as well as
the discussions with the academics in Taiwan dealing with the studied topic in
the past. The findings of secondary research show that while traditional spas
and countries with outdated spa models exist in Europe (such as Slovakia, the
Czech Republic, Germany, Austria, Hungary, etc., which were once part of the
Austrian- Hungarian Empire), new ideas are also prevalent in countries like
France, Spain, and the Nordic countries, which are primarily western or
Scandinavian nations. Although spas in North America are entirely focused on the
market and funded by their own funds, they provide comparable goods to those in
Europe. Based on the discussion with the tourism experts in North America, the
typical traditional spas approach is not familiar in Canada and the U.S.A. In
Asia, the primary and secondary results revealed that the worsening living
environment and pollution as well as job stress are driving forces for the
growing demand for wellness and spa treatment facilities development. Similarly,
as in North America and some European countries spas are more business oriented
and wellness centres provide the improvement of health, culture, heritage, and a
healthy balance of life as a way of life, not just a product.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025394462
by Birendra Kishore Roy, Prof. (Dr.) Sandilyan Ramanujam Pagaldivi
This study examines the impact of employee well-being on service quality in the
Indian hospitality sector. It investigates how psychological, emotional, and
physical wellness influences guest experience, particularly in a competitive
environment. Focusing on factors like job satisfaction, work-life balance, and
wellness programs, the research explores strategies to improve staff well-being,
such as training, flexible scheduling, and supportive management. Findings
indicate that prioritizing employee well-being enhances customer loyalty and
positive reviews. The study provides recommendations for hotels to achieve
competitive advantage by investing in staff well-being, emphasizing its moral
and practical importance in elevating service standards.”
DOI Link:
https://doie.org/10.98801/SMJHTS.2025763779
by Ms. Mousumi Mukherjee, Dr. Sumit Kumar Biswakarma, Dr. Sandilyan Ramanujam Pagaldiviti
The study explores impact of the various practices of talent management on the
job satisfaction level on employees within organizations. Talent management,
surrounding events such as training, recruitment, career growth, is increasingly
recognized as a crucial factor in retaining good talent and ensuring success of
the organization. The research examines the liaison between different talent
management practices and job satisfaction of the employees, drawing on both
qualitative and quantitative data from a diverse sample of employees across
different hotels in West Bengal. The findings reveal a substantial positive
correlation between talent management practices and higher levels of job
satisfaction. Specifically, practices that offer clear career advancement
opportunities, continuous learning, and effective performance feedback are found
to contribute most significantly to employee satisfaction. The study highlights
the importance of talent management practices with employee expectations to
enhance job satisfaction, reduce turnover, and foster a more engaged and
productive workforce. These insights offer valuable guidance to HR professionals
and organizational leaders in refining talent management strategies to achieve
better employee outcomes.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025175194
by Ar. Sounak Majumder, Dr. (Chef) Subhadip Majumder
The spatial design of food plate presentation is a crucial yet often
underexplored aspect of culinary arts, bridging the gap between aesthetics,
gastronomy, and psychology. This research delves into the principles and
techniques of spatial design applied to food plate presentation, examining how
balance, proportion, colour contrast, and texture interplay influence visual
appeal and dining experiences. The study highlights the psychological effects of
plate presentation, showing how design choices impact perceptions of taste,
quality, and overall dining satisfaction. It further investigates how modern
trends, such as minimalism, deconstruction, and cultural fusion, are shaping the
aesthetics of food plating in contemporary dining. Additionally, the integration
of new technologies like AI and augmented reality in plate design is explored,
providing innovative ways to enhance food presentation. The research aims to
offer a comprehensive understanding of the role of spatial design in food
presentation, emphasizing its potential to elevate culinary experiences and
affect consumer behaviour. The expected outcome of this study is to provide
practical insights for chefs and culinary professionals to enhance their
presentation techniques, fostering a more engaging and visually stimulating
dining environment. This research also proposes future directions for the
incorporation of sustainable and culturally significant elements into plate
design, contributing to a more meaningful and responsible dining experience.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025532716
by Dr. Mousami Chatterjee
Green Human Resource (Green HRM) is an upcoming idea that coordinates ecological
contemplations into the essential human resource the management practices in an
association. This paper investigates the developing job of HRM in cultivating
maintainability inside associations through different green drives and
activities. Green HRM incorporates enlistment and choice cycles that focus on
applicants with natural mindfulness, preparing programs pointed toward advancing
eco-accommodating ways of behaving among representatives, and execution
evaluation frameworks that incorporate natural presentation measurements. By
adjusting HRM practices to ecological supportability objectives, associations
can upgrade their standing as socially capable elements, further develop worker
spirit and commitment, and accomplish functional efficiencies through decreased
resource utilization, abuse and waste. In any case, the fruitful execution of
Green HRM requires conquering provokes, for example, protection from change,
absence of mindfulness, absence of association and the requirement for nonstop
transformation and devotion to developing natural guidelines and cultural
assumptions. This theoretical features the significance of coordinating natural
worries into HRM methodologies to make a reasonable future for associations and
society at a full scale level.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025644265
by Chef Sugata Mukherjee
Indian cuisine is a vibrant representation of its diverse cultural and
geographical landscape. This paper delves into the traditional cuisines of three
regions – Agartala in Tripura, Manipur, and Meghalaya – focusing on their unique
cultural and geographical identities. By examining the influence of history,
geography, and ethnicity on food practices, this study explores how food becomes
an important cultural artifact that connects people to their land and
traditions. This paper provides insights into how traditional foods contribute
to the cultural heritage and social cohesion of these regions. The research
reflects on the broader implications of food as a means of cultural preservation
in the face of modernization and globalization.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025232875
by Ms. Sharada Jnawali
Like any other city in the Asian region, Kathmandu Metropolitan City (KMC) faces
tremendous challenges in solid waste management. In general, the broad sources
of the municipal wastes in the city contain domestic, industrial, medical,
commercial, institutional, agriculture, construction or demolished materials.
The major components in domestic wastes are food residue, fruit or vegetable
peels, meat or fish, milk wastes, plastic or plastic products, glass, paper,
metal and fabric, of which 60-70% are biodegradables, 20 % are recyclable and
rest of the 10% is disposable. In the changing socio-economic context and rapid
urbanization, there are more inorganic items in the residential wastes such as
gift or food wrap or boxes, heavy grocery packaging, aluminum foil, cardboards,
paper products, fiber, rubber, and plastic. Old pots and pans, electric and
electronic products, sharp knives or needles are another set of wastes that
require more careful disposal methods due to associated public health risks to
waste handlers and impacts on the environment. In specific reference to the
Nepali community, characteristics and management of such wastes depends on, but
is not limited to, the traditional and/or cultural practices, level of
awareness, food habits, types of grocery packaging, climate condition and
geographic context. Lately, domestic waste has become a concerning factor to
degrading environment and public health hazards in the municipal population. On
the other hand, the challenge lies on lack of space to dispose such wastes due
to rapid urbanization, shortage of appropriate space for managing a sanitary
landfill site and lack of efforts in reducing the wet and dry wastes at source.
The challenge is likely to continue with the rate of population increase in the
urban centers, importantly in the Kathmandu municipality. In this article, the
significance of the reduce, reuse and recycle (3R) approach is presented, which
is in use in Nepali context, though at micro level. It also shares the selected
replicable personal or institutional stories on the 3R approach to waste
management. The article further summarizes the suggested way forward to the
matters related to waste management.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025517063
by Dr. (Chef) Subhadip Majumder
The global food supply network faces an unprecedented challenge of feeding a
growing population while reducing its environmental impact. A circular economy
can address these challenges by optimizing resource use, minimizing waste, and
promoting food system sustainability. This chapter discusses how circular
economy theories influence the food supply chain and how to achieve closed-loop
systems for food sustainability. It also covers circular economy strategies
across the food supply chain, from planting to processing, distribution,
consumption, and waste management. This chapter highlights the need to reduce
food waste, optimize resource use, and recycle throughout the food supply chain
to mitigate the environmental impact of food production. Additionally, it
explores how blockchain and IoT technologies enhance supply chain transparency
and traceability, ensuring food safety. Organizations can save money and gain
value by adopting circular methods, and thus the economic effects of these
approaches must be examined. Our research also addresses the legislative,
cultural, and behavioural challenges to implementing a circular economy in the
food supply chain. Governments, industries, and consumers must collaborate to
create a sustainable food future and overcome these challenges. We conclude with
a comprehensive review of circular economy principles in the food supply chain
and their potential to enhance food sustainability. By employing closed-loop
systems and circular practices, the food supply chain can reduce waste,
alleviate environmental impacts, and contribute to building a sustainable food
system.
DOI Link:
https://doie.org/10.98801/SMJHTS.2025109492