A Comparative Study of New Trends in Food and Beverage Service Department Post Covid in Radisson Blu Greater Noida

1
Zubair Ali
Zubair Ali
2
Shivam Singh
Shivam Singh
3
Jyoti
Jyoti
4
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra DLitt, PhD, MTTM, MHM, MBA, BHM, FIH, FMBRC, FHIS, FABI, FIIP, FCEGR, FRIOASD, FSASS, MIMA, MISTD, MISTE, AMT (AIMA), Dean – School of Hospitality & Tourism, Galgotias University, Greater Noida.
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Coronavirus disease 2019 is a new type of respiratory disease that has been declared a pandemic. The covid outbreak has changed the way we live, and it has also changed the food and beverage service industry. The major noticeable changes are the increase in home meal Replacement, meal kits consumption, online ordering, Take out, and Drive thru, Artificial intelligence & Robotics adoption. After covid-19, the hotel industry has changed dramatically. The restaurant industry has faced numerous challenges over the last two years. The pandemic forced restaurant owners and operators all over the world to think on their feet as shutdown orders brought the dining industry to a halt. Restaurants have had to reinvent themselves numerous times. After nearly two years of this pandemic, it is clear that covid-19 and new consumer behaviour will permanently alter the restaurant industry. The pandemic has accelerated the industry’s progress into the future.

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No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

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No ethics committee approval was required for this article type.

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Not applicable for this article.

Zubair Ali. 2026. \u201cA Comparative Study of New Trends in Food and Beverage Service Department Post Covid in Radisson Blu Greater Noida\u201d. Global Journal of Management and Business Research - F: Real estate, Event, Tourism Management & Transporting GJMBR-F Volume 22 (GJMBR Volume 22 Issue F2): .

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Detailed analysis of post-pandemic shifts in food and beverage services in Radisson Blu, Noida.
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GJMBR Volume 22 Issue F2
Pg. 21- 23
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Crossref Journal DOI 10.17406/GJMBR

Print ISSN 0975-5853

e-ISSN 2249-4588

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GJMBR-F Classification: DDC Code: 363.850973 LCC Code: TX360.U6
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August 5, 2022

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Coronavirus disease 2019 is a new type of respiratory disease that has been declared a pandemic. The covid outbreak has changed the way we live, and it has also changed the food and beverage service industry. The major noticeable changes are the increase in home meal Replacement, meal kits consumption, online ordering, Take out, and Drive thru, Artificial intelligence & Robotics adoption. After covid-19, the hotel industry has changed dramatically. The restaurant industry has faced numerous challenges over the last two years. The pandemic forced restaurant owners and operators all over the world to think on their feet as shutdown orders brought the dining industry to a halt. Restaurants have had to reinvent themselves numerous times. After nearly two years of this pandemic, it is clear that covid-19 and new consumer behaviour will permanently alter the restaurant industry. The pandemic has accelerated the industry’s progress into the future.

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A Comparative Study of New Trends in Food and Beverage Service Department Post Covid in Radisson Blu Greater Noida

Shivam Singh
Shivam Singh
Jyoti
Jyoti
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra Galgotias University

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