Enhancing the Dining Experience through Augmented and Virtual Reality Technology
An Indian Perspective
Will be published approx. on 6. April 2026
Book
Hardback
164 pages
978-1-80686-228-3 (ISBN)
Description
Enhancing the Dining Experience through Augmented and Virtual Reality Technology: An Indian Perspective explores the transformative impact of immersive technologies on food and beverage service operations. With a focus on the Indian hospitality sector, this book examines how augmented reality (AR) and virtual reality (VR) are reshaping the dining experience by creating engaging, multisensory environments. It offers foundational knowledge in food and beverage service, departmental organization, and beverage management while contextualizing these elements within India's diverse culinary landscape.
By integrating advanced technologies into traditional hospitality practices, the book highlights innovative strategies for enhancing guest satisfaction and competitiveness in a post-pandemic world. Drawing on recent research and industry trends, it provides practical insights for hospitality professionals, educators, and students. Topics include the cultural significance of food in India, the structure of service operations, and the adoption of AR/VR to enrich customer engagement. This timely resource equips readers to navigate and contribute to the evolving hospitality industry with a forward-thinking, tech-enabled approach.
By integrating advanced technologies into traditional hospitality practices, the book highlights innovative strategies for enhancing guest satisfaction and competitiveness in a post-pandemic world. Drawing on recent research and industry trends, it provides practical insights for hospitality professionals, educators, and students. Topics include the cultural significance of food in India, the structure of service operations, and the adoption of AR/VR to enrich customer engagement. This timely resource equips readers to navigate and contribute to the evolving hospitality industry with a forward-thinking, tech-enabled approach.
More details
Language
English
Place of publication
Bingley
United Kingdom
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 157 mm
Thickness: 12 mm
Weight
347 gr
ISBN-13
978-1-80686-228-3 (9781806862283)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Rajalakshmi Subramaniam is an Assistant Professor at the School of Commerce and Management, Jain (Deemed-to-be University), India, where she teaches tourism and hospitality management.
Sanjay Mohapatra is a Professor of Practice at Odisha University of Technology and Research, India.
Sanjay Mohapatra is a Professor of Practice at Odisha University of Technology and Research, India.
Content
Chapter 1. Food and Beverage Services from an Indian Perspective
Chapter 2. An Insight into the Organizational Structure of the Hotel Industry
Chapter 3. Presenting Menu using Advanced Technology
Chapter 4. Beverages in Food Business
Chapter 5. Advanced Technologies for Enhancing Guest Dining Experience
Chapter 6. Application of AR and VR in Food and Beverage Service
Chapter 7. Current Trends and Future
Chapter 2. An Insight into the Organizational Structure of the Hotel Industry
Chapter 3. Presenting Menu using Advanced Technology
Chapter 4. Beverages in Food Business
Chapter 5. Advanced Technologies for Enhancing Guest Dining Experience
Chapter 6. Application of AR and VR in Food and Beverage Service
Chapter 7. Current Trends and Future