ABSTRACT
Consumers of Indian fast food chains today's care not only about the quality and flavor of their meals, but also about how quickly they can get their orders at table. Managers at these Indian-branded quick-service outlets have been training their staffs and improving other aspects of operations in order to keep up with the rising demand. The purpose of this study is to make an effort to analyse the acceptance of convenience food among managers and chefs working in Indian branded quick service restaurants (QSR) and to rank the perceptions that affect these individuals to employ convenience food in day-to-day operations. The present study was conducted in various Indian branded QSR outlets in North India. The results reveal that Majority Indian Branded QSR Outlets operators warmly accept the usage of RTU food in their respective outlets. Convenience food plays an important role in overall performance of these outlets especially in context to quality and service time.
ABSTRACT
Nitrogen is one of the most important and essential nutrition required for the proper growth and development of pathogen. It is an important component required for protein synthesis and other vital functions. In the present study investigation has made on the effect of different nitrogen sources (sodium nitrate, ammonium nitrate, potassium nitrate and calcium nitrate) on the mycelial growth of Fusarium oxysporum f. sp. coriandrii causing wilt of Coriander. For this study wild sensitive and highly resistant isolate were selected. It was observed that, there was variation in the mycelial growth of the sensitive and resistant isolate on the different Nitrogen sources. However, Sodium nitrate was found to be the best source of nitrogen. Resistant isolate always showed highest growth as compared to the sensitive isolate. This research work helps to manage the growth of pathogen.