| dc.contributor.author | John, Kishore Thomas | |
| dc.contributor.author | Gopalakrishnan, Rejikumar | |
| dc.date.accessioned | 2024-06-14T02:26:56Z | |
| dc.date.available | 2024-06-14T02:26:56Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/15349 | |
| dc.description | Research in Hospitality Management 2022, 12(2): 191–207 | vi |
| dc.description.abstract | This review article analyses the premium “fine dining” segment of the Indian food services sector, examining trends during the COVID-19 pandemic. Specifically, we discuss the challenges encountered and initiatives
taken in response to the global coronavirus outbreak. Using secondary data from market research agencies and government reports, the future of fine dining is conceptualised, supported by academic literature. Our analysis found that the fine dining segment has been shrinking since 2015, with slower overall growth rates than all other segments of the hospitality industry. The augmentation of fine dining restaurants with food delivery services, apps and aggregators is transforming the essence of the sector and foreshadows an ambiguous future. This study of contracting food services in India will aid practitioners studying the challenges and opportunities of this evolving market and how to adapt to a “new normal”. The article contributes to the literature because there are few studies of fine dining in India and research on the impact of COVID-19 on food services is still under development. | vi |
| dc.language.iso | en | vi |
| dc.publisher | The Authors | vi |
| dc.subject | fine dining, food services sector, dining behaviour, sectoral transformation, COVID-19 impact | vi |
| dc.title | Disrupted dining: decline of the premium food services segment in India due to the COVID-19 pandemic | vi |
| dc.type | Article | vi |
