A Comparative Study and Analysis

Food Production System of

Akshay Patra and Havmor
Restaurant in Ahmadabad
SUBMITTED BY

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ROLL NO.- XXXXX

INSTITUTE HOTEL MANAGEMENT, HYDERABAD

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 INDEX

Sl.
No CHAPTERS Pg. No
1 INTRODUCTION

OBJECTIVE OF

2 PROJECT

RESEARCH

3 METHODOLOGY

4 DATA COLLECTION

5 DATA ANALYSIS

6 LIMITATIONS

7 CONCLUSION

BIBLIOGRAPHY&

8 WEBLIOGRAPHY
 INTRODUCTION

TAPF commonly known as The Akshaya Patra Foundation is a non-profit organization

in India that runs school lunch program across India. The organization was established in
2000.

Over a period of time a visible improvement in the health of the children was witnessed
along with increased enrollment, steady attendance and better concentration during class
hours. The initial days of implementing the program was not smooth sailing for the
Foundation. The main concern was lack of vessels and vehicles to pack and transport the
cooked food to the schools. Mohandas Pai and Abhay Jain, two of the pioneer
philanthropists of the Foundation were instrumental in bringing some relief. Mohandas
Pai stepped in by donating the first vehicle to deliver food to the schools and Abhay Jain
assured to get more donors to further the program.

Once the Mid-Day Meal Scheme was mandated centrally by the Government of India in
2003, Akshaya Patra partnered with the Government to serve cooked meals at all
Government schools. To be able to work towards tackling classroom hunger in
association with the Government on the format of Public Private Partnership was a
welcome progression for Akshaya Patra. This Partnership works towards meeting the
following objectives:

 Eliminating classroom hunger

 Increasing school enrolment
 Increasing school attendance
 Improving socialization among castes
 Addressing malnutrition, and
 Women empowerment

OBJECTIVE OF PROJECT
Traditionally salads were known to be prepared of only raw vegetables like cucumber,
tomatoes, cabbage and onion which are cut into slices and sprinkled with a pinch of salt
and lemon. They were either served as the smallest portion among the other food items
in the meal plate or totally ignored.

Starting your meals with a bowl of salad will help you attain weight loss. Not a joke, it’s
true because salads are low in calories, high in fiber and rich in other nutrients. Fiber
helps you feel full making you eat, the remaining meal less and ultimately lose weight.

Eating a high fiber salads aids in lowering cholesterol and also is known to prevent
constipation.

Eating a little good fat (like the monounsaturated fat found in olive oil, avocado and nuts)
with your vegetables in salads appears to help your body absorb protective phyto-
chemicals (known to protect against cancer and heart disease), like lycopene from
tomatoes and lutein from dark green vegetables.

Best way to skip croutons (deep fried pieces of wheat bread) which are few in nutrients
and have a high glycemic load is to replace them by nuts and seeds and maintain the
crunchiness in the salad.

Want to balance it with proper carbohydrates and protein to make it a whole meal; you
can add brown rice or protein packed Quinoe, grilled chicken, low fat Paneer, Tofu or
Sprouts.

People, who do not like to eat fruits, can relish on salads which combine fruits and
vegetables and eat it as a whole meal or in between snacks. This will provide them a host
of powerful antioxidants which will protect the body from damage caused by harmful
molecules called free radicals.

Salads are known to be rich in Vitamins. Fat soluble vitamins A, D, E and K cannot be
absorbed and used by the body without the presence of some fat. So go for the unsaturated
(good fats) olive oil or canola oil. Toss the oil with vinegar which helps to prevent blood
sugar spikes after meals.

The best way to include greens like romaine, radicchio, iceberg and spinach in our daily
diet is to mix them all up or use one at a time in salads.

Don’t forget to add the medicinal herbs like basil, garlic, lemon juice or parsley to the
salad for that strong punch of flavor and loads of disease fighting antioxidants. The more
flavorful your salad is naturally, the fewer high calorie ingredients you will need to add
for taste like extra cheese and cream.

Pack your salads with as many other veggies or fruits as possible to get the synergetic
effects. Carrots, cucumbers, different colored peppers, broccoli, peas, artichokes,
strawberries, raspberries, or pears are great choices to get in different textures as well as
plenty of filling fiber.

REASONS TO EAT A SALAD A DAY

With the hot summer weather arriving quickly, a cool crisp salad can be the basis for a
light and refreshing meal.

They’re easy to make at home, and to order in a restaurant when dining out. And, with
their multiple health benefits, consuming a serving of leafy greens each day can be one
of the best habits to get into, summer or winter.

To get the most nutritional impact from your salads, let’s look at some of their benefits,
what ingredients add extra dietary punch, and what to avoid to ensure that your dish stays
nutritious and healthful.

A SALAD A DAY KEEPS DISEASE AND AGING AT BAY

Aside from their natural good taste and great crunchy texture alongside wonderful colors
and fragrances, eating a large serving of fresh, raw vegetables each day can have
significant health benefits.
It makes a substantial contribution to disease prevention, healthy weight and youthful
energy – and who isn’t interested in a bit more energy and vitality?

And they are easy to make, especially if you have some tools and utensils on hand that
can assist with preparing the diet of a raw food aficionado.

A spiralizer can make a trendy salad out of any firm vegetable, and is a must have for any
raw foodist.

Benefits so easily available to us:

A NATURAL SOURCE OF FIBER

Your leafy greens and raw veggies are a superb source of natural fiber, and consuming
enough fiber each day has several health advantages:

Fiber helps to reduce LDL or “bad” cholesterol.

It helps to control blood sugar.

Adequate fiber intake helps with weight loss and healthy weight maintenance.

It normalizes bowel movements, and aids in the prevention of bowel disease.

Proper fiber intake has been shown to reduce the recurrence and prevention of a number
of cancers including colorectal, breast, mouth, throat and esophagus

NUTRITIONAL BENEFITS OF FRESH FRUITS AND VEGETABLES

The idea that fresh vegetables and fruits are essential to our good health and well-being
isn’t anything we haven’t heard before, but it’s good to be reminded of it every so often.
The following quote is from an article at the Harvard School of Public Health:

“A diet rich in vegetables and fruits can lower blood pressure, reduce risk of heart disease
and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and
have a positive effect upon blood sugar which can help keep appetite in check” (2).

It’s important to eat a variety of fresh fruits and vegetables, in as many different colors as
possible. Combining them in a salad is both easy and delicious! Loaded with vitamins
and minerals, eating a salad a day will also increase the level of powerful antioxidants in
your blood.
The basis of any salad, leafy greens, offer a huge nutritional benefit. Among the best of
the super greens group are: kale, spinach, beet greens, watercress and Romaine lettuce.
For something a little different, try adding fresh dandelion greens and mizuna as well.

Brightly colored fruits and vegetables in the “red” family are of particular nutrition
benefit. This includes produce with orange, purple, red and burgundy flesh. Some
examples are tomatoes, red and orange peppers, carrots, strawberries, nectarines, peaches,
plums, blueberries, blackberries, cranberries, and pomegranates.

Carotenoids are a class of compounds synthesized from the yellow, orange and red
pigments of plants. This includes vitamin A and all its varied compound forms: beta-
carotene, lycopene, lutein and zeaxanthin. All of these have substantiated positive effects,
plus antioxidant and anti-inflammatory benefits within the body.

LOAD UP ON SALADS FOR WEIGHT CONTROL

Eating a fiber-rich salad before your entree will help you to feel full faster, so you’ll
consume less calories than you might when a meal is served without this appetizer. The
more raw vegetables you can incorporate into your salad, the greater the potential positive
effects will be.

A DAILY SALAD WILL AID YOUR INTAKE OF HEALTHY FATS

Add a couple of tablespoons of mixed raw or roasted seeds like pumpkin, sesame,
sunflower and ground flax or chia to boost your daily intake of good fats. Experimenting
with different kinds of oils in your dressings will help with this, too.

Slicing a quarter of an avocado and adding it to your greens will also give you a boost.
These foods also help the body to absorb all of the protective compounds,
phytochemicals, and lutein.

Adding a healthy fat to your salad via the dressing, or by adding healthy raw nuts or
avocado will also make it more filling, as fats are among the most satiating.
BUILD STRONG BONES

Low vitamin K levels have been linked with low bone mineral density in women. For
healthy bone growth, a recommended full daily serving can be found in just 1 cup of
watercress (100%), radicchio (120%) or spinach (170%).

PROTECT YOUR PEEPERS

The carotenoids found in the green leafies like spinach, Romaine and Red Lettuce help
the eyes to adjust from bright to dark, and to filter out high intensity light levels,
protecting them from the formation of damaging free radicals.

IMPROVE MUSCLE PERFORMANCE

Well, it turns out Popeye knew his stuff. The nutrients found in spinach not only help to
build strong bones, they also help to improve the performance of the mitochondria – little
structures inside our cells that help to produce energy, as well as inform and power our
muscles.

PROTECT YOUR HEART

Romaine lettuce contains two key nutrients in significant levels that help to protect the
heart muscle: folate and fiber. High levels of folate have been shown to assist in the
prevention of stroke and cardiovascular disease.

IMPROVES SKIN TONE

The high levels of water found in salad veggies improves hydration in our bodies, which
is necessary for youthful skin tone and various basic bodily functions.
 REVIEW OF LITERATURE

Food historians tell us salads (generally defined as mixed greens with dressing) were
enjoyed by ancient Romans and Greeks. As time progressed, salads became more
complicated. Recipes varied according to place and time. Dinner salads, as we know them
today, were popular with Renaissance folks. Composed salads assembled with layers of
ingredients were enjoyed in the 18th century. They were called Salmagundi. Today they
are called chef's salad.

Why do we call it salad?

The basis for the word salad is 'sal', meaning salt. This was chosen because in ancient
times, salt was often an ingredient in the dressing. Notes here:

"Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted
things' such as the raw vegetables eaen in classical times with a dressing of oil, vinegar
or salt. The word turns up in Old French as salade and then in late 14th century English
as salad or sallet."

"Etymologically, the key ingredient of salad, and the reason for its getting its name, is the
dressing. The Romans were enthusiastic eaters of salads, many of their differing hardly
at all from present-day ones--a simple selection of raw vegetables...--and they always
used a dressing of some sort: oil, vinegar, and often brine. And hence the name salad,
which comes from Vulgar Latin Herba salata, literally 'salted herb'."

Etymological notes & historic uses, Oxford English Dictionary:

"Salad

[a. OF. salade (14th c.), a. Pr. salada = OIt. salata, Pg. salada (cf. It. insalata, Sp. ensalada):
ta, f. *sal and cf. quot. 1687 s.v. SALADING. c1390 Forme of Cury (1780) 41 Salat.
Take persel, sawge, garlec [etc.]..waische hem clene..and myng hem wel with rawe oile,
lay on vyneger and salt, and serue it forth."
"Although the ancient Greeks and Romans did not use the world "salad," they enjoyed a
variety of dishes with raw vegetables dressed with vinegar, oil, and herbs...The medical
practitioners Hippocrates and Galen believe that raw vegetables easily slipped through
the system and did not create obstructions for what followed, therefore they should be
served first. Others reported that the vinegar in the dressing destroyed the taste of the
wine, therefore they should be served last. This debate has continued ever since...With
the fall of Rome, salads were less important in western Europe, although raw vegetables
and fruit were eaten on fast days and as medicinal correctives...The term salade derived
from the Vulgar Roman herba salata, literally 'salted herb'. It remained a feature of
Byzantine cookery and reentered the European menu via medieval Spain and
Renaissance Italy. At first "salad" referred to various kinds of greens pickled in vinegar
or salt. The word salade later referred to fresh-cooked greens of raw vegetables prepared
in the Roman manner."

At the tail end of the 19th century (in the United States) the domestic science/home
economics movement took hold. Proponents of this new science were obsessed with
control. They considered tossed plates of mixed greens "messy" and eschewed them in
favor of "orderly presentations." Salad items were painstakingly separated, organized,
and presented. Molded gelatin (Jell-O et al) salads proliferated because they offered
maximum control.

"Salad greens, which did have to be served raw and crisp, demanded more complicated
measures. The object of scientific salad making was to subdue the raw greens until they
bore as little resemblance as possible to their natural state. If a plain green salad was called
for, the experts tried to avoid simply letting a disorganized pile of leaves drop messily
onto the plate...This arduous approach to salad making became an identifying feature of
cooking-school cookery and the signature of a refined household...American salads
traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades
at the turn of the century, when urban and suburban middle class was beginning to define
itself, salads proliferated magnificently in number and variety until they incorporated
nearly every kind of food except bread and pastry...Salads that were nothing but a heap
of raw ingredients in dissaray plainly lacked cultivation, and the cooking experts
developed a number of ingenious ways to wrap them up...The tidiest and most thorough
way to package a salad was to mold in in gelatin."
Eventually, the hold of domestic science relaxed and tossed salads once again found their
way on American tables. Tossed salads regained favor. Today, American salads range
from the uninspired classic" lettuce wedge, tomato & cucumber doused with bottled
dressing to tantalizing creations composed of interesting greens, asian fruits and
vegetables, crisp noodles lightly tossed with sesame seed soy sauce. Lettuce-free salads
(tomato and fresh mozzerlla) and exotic fruit combinations (kiwi, mango, strawberry) are
found in upscale restaurants and suburban supermarket salad bars. Busy home cooks have
the option of assembling "salad in a bag" adorned with ready-cut veggies (broccoli,
cauliflower), baby carrots, tiny tomatoes, and packaged crunchies (flavored croutons,
nuts, mini crackers, onion crisps). No cutting involved.

Candle salad

The ingredients and presentation of classic Candle Salad (aka Candlestick, Candlette,
Night Cap) suggest it was a dish of the 1920s. That is when creative fruit salads of all
sorts were created and pineapples were actively promoted to American cooks. Our survey
of historic newspapers confirms does not reveal any specific person/place/company
credited for the "invention." If we had to guess? We'd say Dole, manufacturer of both
pineapples and bananas, was the driving force behind this item. Think: Pineapple Upside
Down Cake. Bananas were widley availble to American cooks from the 1880s forward.
Coinicidentally, Maraschino cherries were also introduced in the 1920s.
Candle salad, a relatively simple and inexpensive combination, was generally promoted
as a festive holiday dish for its unusual presentation. It was recommended for Christmas,
Halloween and children's birthday parties. The earliest print reference we find for Candle
Salad is dated 1916. It was presented in this socialite menu; no description or recipe
included: "Fruit Cocktail, Chicken a la King, Mashed Potatoes, Buttered Peas, Rolls,
Olives, Candle Salad, Cheese Straws, Fancy Cakes, Nut Ice Creams, Candies and Nuts,
Coffee."

By the end of the decade, Candle Salad was being promoted as a time-honored tradition
on par with Santa and is reindeer. Print evidence fails to substantiate the claim. Notice
how the recipes grow more complicated as the decade progresses.

Chef's salad

Food historians can't quite agree on the history and composition of chef's salad much less
who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat
and salad dish originating in 17th century England and popular in colonial America.
Others contend chef's salad is a product of early twentieth century, originating in either
New York or California. The Brown Derby's popular Cobb Salad might have provided
inspiration. The person most often connected with the history of this salad is Louis Diat,
chef of the Ritz Carleton in New York City during the 1940s. While the food historians
acknowledge his recipe they do not appear to be convinced he originated the dish. Here
are some of the popular theories:
"The evolution of Chef's Salad What chef dreamed up this salad? Food historian Evan
Jones says in his headnote to Chef's Salad recipe in American Food: The Gastronomic
Story (1975): "The origin of this salad is not, apparently, a matter of record, but it may
have been made first in the kitchen of the Ritz-Carleton where a recipe used by Louis
Diat called for smoked ox tongue as one of the meats and watercress as the only green
leaf." Louis Diat includes this recipe in Cooking a la Ritz (1941):

'Chef's salad. Place separately in a salad bowl equal amounts of chopped lettuce (place
on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut
in julienne style. Add 1/2 hard-cooked egg for each portion. Place some watercress in the
center and serve with French Dressing.'

A year earlier, Edith Barber, food editor of the New York Sun offered...[a recipe for]
Chef's Salad in Edith Barber's Cook Book (1940). Her recipe differs significantly from
Chef Louis's and like him, she doesn't say where she obtained the recipe. The original
Chef's Salad was..."diet fare," which lends credence to Mariani's theory that it comes from
California...Over time chef's salads became fancier, weightier..."

"The chef's salad is a familiar yet fading star in the salad world...this still-beloved salad
may have had a noble beginning. Though nobody has ever stepped forward to claim the
title of the chef in 'chef's salad,' the dish has been attributed by some food historians to
Louis Diat, the chef of the Ritz-Carton in New York City in the early 1940s...The concept
of the chef's salad dates still earlier; one seventeenth-century English recipe for a 'grand
sallet' calls for lettuce, roast meat, and a slew of vegetables and fruits."
Salmagundi

A dish composed of chopped meat, anchovies, eggs, onions with oil and condiments."

"Salmagundi. a term dating back from the 17th century...In writing about salads of the
17th century, C. Anne Wilson (1973) explains the term thus: 'Sometimes an egg and herb
salad was further enhanced by the addition of cold roast capon, anchovies and other meat
or fish delicacies. Late in the 17th century the name of salmagundi was applied to
mixtures of this type, and was subsequently corrupted to Solomon Gundy.' Hannah Glasse
(1747) has three recipes for Salamongundy, but sums up the essence of this dish at the
end of the third recipe: 'but you may always make a Salamagundy of such things as you
have, according to your Fancy.'"

The famous 1926 Edgewater Beach Hotel Salad Book, Arnold Shircliffe (we have a 1955
12th printing copy) contains a salad recipe titled "Chef's Special." It is a far cry from what
we know today as chef's salad. It is composed of romaine, endive, grapefruit, pineapple,
olives, cream cheese, pimentoes. This book also contains a recipe for Salmagundi.
Ingredients are lettuce, cabbage, anchovies, chicken, hard-boiled egg yolks, parlsey,
green beans. The earliest recipe we have titled "Chef's Salad" in an American cookbook
was published in 1936.
Chicken salad

Culinary evidence (old cookbooks, menus etc.) confirms minced cooked meat and
mayonnaise-type salads were popular in America from colonial times present. These were
culinary traditions brought to our shores by European (especially German) settlers.
Primary evidence suggests early 19th century meat salads were composed as primary
dishes, not a thrifty mode for repurposing leftovers. Of course, cookbooks only tell part
of the story. Thrifty cooks have been repurosing leftovers from ancient times forwards.
Lobster, chicken, ham, and mutton salads were popular in the mid-late 19th century. This
correlates with the aggressive promotion of household meat choppers. Coincidence?
Probably not. Twentieth century tuna salad descends from this culinary tradition.

The fowls for this purpose should be young and fine. You may either boil or roast them.
They must be quite cold. Having removed all the skin and fat, and disjointed the fowls
cut the meat from the bones into very small pieces, not exceeding an inch. Wash and split
two large fine heads of celery, and cut the white part into pieces also about an inch long;
and having mixed the chicken and celery together, put them into a deep china dish, cover
it and set it away. It is best not to prepare the dressing till just before the salad is to be
eaten, that it may be as fresh as possible. Have ready the yolks of eight hard-boiled eggs.
Put them into a flat dish, and mash them to a paste with the back of a wooden spooon.
Add to the egg a small tea-spoonful of fine salt, the same quantity of cayenne pepper, half
a gill of made mustard, a gill or a wine-glass and a half of vinegar, and rather more than
two wine-glasses of sweet oil. Mix all these ingredients thoroughly; stirring them a long
time till they are quite smooth. The dressing should not be put on till a few minutes before
the salad is sent in; as by lying in it the chicken and celery will become tough and hard.
After you pour it on, mix the whole well together with a silver fork. Chicken salad should
be accompanied with plates of bread and butter, and a plate of crackers. It is a supper
dish, and is brought in with terrapin, oysters, &tc. Cold turkey is excellent prepared as
above. An inferior salad may be made with cold fillet of veal, instead of chickens. Cold
boiled lobster is very fine cut up and drest in this manner, only substituting fore celery,
lettuce cut up and mixed with the lobster."

[1865]

Turkey Salad.

Cut some of the meat from a cold boiled or braised turkey in small pieces, and put them
into a deep dish with four table-spoonfuls of good salad oil, and one and a half of vinegar,
a small onion, a shallot, some parsley, green tarragon, and chervil, all chopped fine, and
salt and pepper. Let the pieces of turkey soak in this for four hours, turning them
occasionally, and covering the dish closely. Then put some well-dried and shred lettuce
on a dish, take the pieces of turkey from the oil and vinegar, and arrange them in the
centre of the lettuce. Take two raw yolks of eggs, beat them a little in a basin, and add by
slow degrees the oil, vinegar, chopped herbs, etc., from which you have taken the turkey,
stirring all the time till the sauce is quite smooth; taste it, and, if necessary, add more salt
or pepper; pour this sauce over the turkey and salad; arrange round the edge, or in a pattern
in the centre, as you like best, olives and slices of hard-boiled eggs alternately, and serve."

[1869]

"Chicken Salad. A pair of fowl weighing about six pounds will make a nice dish of salad.
The chickens should be well boiled. Take off all the skin (some persons do not use the
dark meat; it is quite as tender as the white, and when dressed, does not show the
difference); chop the meat very fine (be sure to take out good heads of tennis-ball lettuce
into quarters; wash it all clean, and lay it in ice-water for two or three hours, that it may
be crisp). If celery is used, split it fine, and put into ice-water as long as you would the
lettuce, as it must be brittle to be good."

"Chicken salad. Made by not chopping or cutting the chicken, is very nice. Either boiled
or roast chicken may be skinned, then pull the meat off the bone in small pieces, and dress
it the same as the other chicken salad.
[1899]

Chicken Salad

Draw, singe, and boil the chicken. When done and perfectly cold, remove the skin and
cut the meat into dice. If you want it very nice, use only the white meat; save the dark for
croquettes. After you have cut it, set it away in a cold place until wanted. Wash and cut
the white parts of celery into pieces abut a half inch long, throw them into a bowl of cold
water, and also set them until wanted. To every pint of chicken allow two thirds of a pint
of celery and a cup and a half of mayonnaise dressing. When ready to serve, dry the celery
and mix with the chicken; dust lightly with salt, white pepper or cayenne, then mix it with
the mayonnaise. Serve on a a cold dish, garnished with white celery tips. One cup of white
cream may be added to every one-half pint of mayonnaise when ready to use it. It makes
the dressing lighter, with less of the oily flavor."

[1911]

What to do with left-over poultry. Chicken Salad.

Cut the cold chicken from the bones, using all the small bits. Have pieces uniform in size,
and in shape of small cubes. Scrape celery and let stand several hours in ice-water, then
dry in a clean napkin. Use half as much celery as chicken, and cut into pieces half the
size. Make a French Dressing of

1 tablespoonful lemon juice

3 tablespoonfuls oil

1/4 teaspoonful salt

1/8 teaspoonful white pepper

Pour this over the chicken and celery,mix well, and put into ice-box to stand for fifteen
minutes. Drain the liquid from some canned sweet red peppers, and chop with stoned
olives. Mix with the salad, and just before it is served pour mayonnaise dressing over it,
tossing it over and over with a silver fork until each piece is coated with the dressing. Put
into a salad bowl, or on individual plates, and garnish with small tender ends and leaves
of the celery, whole olives, and a few tiny cucumber pickles. Serve very cold."
[1930]

Chicken Salad (1)

(The old way of making it)

2 large chickens, boiled

6 hard-boiled eggs

4 uncooked egg-yolks

4 tablespoonfuls lemon juice

1/4 teaspoonful cayenne pepper

6 stalks celery

2 teaspoonfuls mustard

1 teaspoonful salt

4 tablespoonfuls vinegar

6 tablespoonfuls milk

1 pint bottle olive oil

Chop the chicken, white and dark meat, not too fine, being careful to remove every bit of
skin and not to use hard or gristly parts. parts. Cut up the celery and chop the hard-boiled
eggs, salt and pepper to taste. Make a dressing of the rest of the ingredients by mixing the
egg yolks, mustard, salt and pepper together until smooth and thick, drop in the oil a little
at a time, then add vinegar, lemon juice and lastly, milk. Just before you are ready to serve
mix all the ingredients together and mix with the dressing."
Chicken Salad (2)

Chicken salad may be made from roast or boiled chicken--roast chicken retains more of
the chicken flavor, but boiled chicken has a more delicate flavor.

1 cup tender white celery

2 cups cold chicken, chopped

1 hard-boiled egg

1/2 cup mayonnaise

1 teaspoonful vinegar

Lettuce

2 tablespoons sweet sour pickle

1 teaspoonful celery seed

Tiny pinch mustard

Salt and pepper

Do not cut the chicken meat too small and be sure that no skin is left. Only tender meat
should be used by a little dark meat adds to the flavor. Cut the celery in small pieces,
being careful to remove any hard bits. Chop up the white of the egg, blend the yolk with
the vinegar and stir into the mayonnaise. Chop up the pickle; cucumbers are best to use.
When you are ready to serve the salad mix all the ingredients and serve on delicate leaves
of lettuce."
[1954]

Chicken Salad

1 hen, baked until very tender, chopped

1 apple, chopped

1 bunch celery, chopped

8 hard-boiled eggs, chopped

1 pint salad dressing

Home cooked dressing as follows:

1 cup vinegar

butter size of walnut

1 teaspoon dry mustard

dash red pepper

2 tablespoons sugar

2 eggs

salt and pepper to taste

nut meats, if desired

Bring vinegar, sugar and butter to a boil. Pour over the well-beaten eggs. Add mustard,
salt, pepper, and dash of red pepper; then put this back on the stove and cook slowly,
stirring constantly, until mixture thickens. When cool, add most of this cooked dressing
to the above ingredients and season well with salt and pepper. Nuts may be added, if
desired.
[1961]

Chicken Salad (Serves 4)

2 1/2 cups of cubed cold chicken

1 cup of chopped celery

Mauonnaise to taste

Greens

Garnishes

Cut the cold cooked chiken in even cubes, being careful to remove all gristle, fat skin and
bone. You need pure, lean meat for salad. Combine 2 1/2 cups of the cubed meat with 1
cup of chopped raw celery and blend with mayonnaise to taste. Pile on a bed of romaine
or Boston lettuce and garnish with any or all of the following: tomato quarters, sliced
hard-cooked egg, capers, pimiento strips, stuffed olives.

Chinese chicken salad

According to American food historian Sylvia Lovegren, Chinese ingredient-inspired

salad/dressing originated in the 1930s. Our survey confirms several 1930s mainstream
America recipes titled "Chinese Chicken Salad." They are a far cry from what Anerican
diners expect today. Our Chinese food history sources confirm raw salads were not
tradtional fare in Asia. So unfolds another delicious page in Chinese-American cuisine.
"Salad made with uncooked vegetables was not consumed in traditional China, for raw
salads were dangerous and had little appeal to most Chinese; instead, Chinese salads were
customarily made of parboiled or stir-fried vegetables and served with hot or cold."

"There are many different types of cold chicken salad in China, although most of them
seem to originate in Szechwan. One of the most popular is pong pong (or bong bong)
chicken, which is basically shredded chicken and bean sprouts dressed with a peanut
butter, red pepper, and garlic sauce. But the Chinese chicken salad that was being
consumed in such quantities by the fashionable set--probably among rising young record
and film producers on the West Coast--probably orginated in California. This version is
a cold mixture of shredded iceberg lettuce, crispy fried noodles, the strips of roasted
chicken, all tossed with a slightly sweet sesame oil--tinged dressing made sprightly with
flecks of hot red peppers. There is a similar chicken salad, known as so see chicken, made
popular at Johnny Kan's restaurant in San Francisco, but Kan's version omits the fried
noodles."

Predictably, our early 20th century salad cookbooks [1900-1950s] offer several recipes
for various "Oriental" Salads. The surprise? None of these recipes are similar to the menu
items we expect today. Neither did these books offer anything close to contemporary
Asian/Oriental-style (sesame soy ginger) salad dressing. One recipe circa 1923 consisted
of diced prunes, dates, figs, chopped nuts, diced pineapple topped with "One cup salad
dressing." These salads were generally topped with Vinaigrette or spiced mayonnaises.
None of the examples we found included sesame, or ginger. Some did employ soy sauce.
Our survey of American newspapers confirms Chinese Chicken Salads were indeed
popular in the 1930s. As one might expect, there were several variations for both salad
and dressing. Asian salads/dressings, as we know them today, first surfaced in the mid-
1960s. Articles confirm the popularity and diversity of this salad/dressing grew in
subsequent decades. Asian-style salad dressings were promoted in the 1980s as healthier
alternatives to traditional selections. Thai flavors are introduced in the 1990s. Today there
are many variations on this ubiquitous recipe.
French dressing & Vinaigrette

In France, oil & vinegar dressings are called vinaigrette. The term "French dressing" (used
to denote vinaigrette and its many variations) became popular in Britain and America in
the late 19th century. The tomato-based French dressing we Americans currently
purchase in grocery stores probably also began in the twentieth century.

Why two names for the same dressing?

Vinaigrette...The word, which originated as a diminutive form of French vinaigre

(vinegar), was first used in English as long ago as 1699 (John Evely mentioned it in his
book on salads, Acetaria) but it did not really become established until the end of the
nineteenth century. French dressing, which originated around 1900, is a widely used
synonym in British English. In French, vinaigrette was also applied formerly to a sort of
small two-wheeled carriage, from a supposed resemblance to a vinegar-seller's cart."

Vinaigrette. A cold sauce made from a mixture of vinegar oil, pepper, and salt, to which
various flavorings may be added...Vinaigrette is used especially for dressing green
salads...It is considered to be a typically French sauce and is often called "French
dressing" in Britain. It was a French emigre, Chevalier d'Albingac, who started the fashion
in London high society for salads dressed in this way."

Tomato-based French dressings (USA)

Only in America? Could a convenience dressing like this happen? Arnold Shircliffe's
Edgewater Beach Hotel Salad Book [1928] offers two samples. In the orange version he
adds the word "obesity" without comment. The red version features tomato ketchup. Both
are creamy and sweet. In period context, these dressings make perfect sense. Prohibition
recipes were generally sweeter than those of the previous generation.

We Boomers remember the tangy sweet flavor of this creamy brilliant orange dressing.
For many of us, it was the only dressing we liked. Growing up, oil & vinegar dressings
were called "Italian." Vinaigrette is a pleasant revelation to us.
"Like salads, salad dressings metamorphosed this century. There were new additions:
Green Goddess, Thousand Island, Russian, Roquefort, ranch. But the bottling of dressings
had greater impact. Hellmann's creamy "deli-style" mayonnaise went into the jar in 1915-
-a landmark...Kraft played a pivotal role early on, too, with a slim but select repertoire of
bottled dressings including the ever popular Miracle Whip and coral-colored French
dressing. Busy cooks loved these "convenience" dressings. In fact many considered them
superior to anything they themselves could make....Family French dressing...This is the
dressing most of us grew up on. And until Julia Child taught us how to make vinaigrette
in the 1960s, it was the one we ladled over wedges of iceberg or tossed with mixed
greens."

Cobb salad

Cobb Salad, as we know it today, was introduced by Bob Cobb, owner of the Brown
Derby restaurant in Los Angeles California sometime in the late 1920s. An amalgam of
interesting greens, meat, cheese, and eggs, this dish descends from 17th century
Salmagundi. 1940s Chef's salad may have been inspired by the Cobb.

During the first four years the original Little Hat Derby added only two items to its menu-
-a salad and a cake. The salad was almost an accident. Bob Cobb, growing weary of the
steady hot-dog-hamburger diet, found an avocado in the icebox. He chopped it up, along
with some lettuce, celery, and tomatoes, plus a strip of bacon and some salad dressing,
and had that for his dinner. Several days later he tried it again, adding other ingredients
which he had purchased on his way to work: breast of chicken, chives, hard-boiled egg,
watercress, and a wedge of Roquefort cheese for the dressing. And that's how the Cobb
Salad was born. Today, the Cobb Salad, though many restaurants serve it under other
names, is a national favorite.
Cole slaw

We know from Apicius that Ancient Roman cooks prepared shredded cabbage dressed
with vinegar, eggs and spices. Food historians generally agree the term "cole slaw" is of
Dutch origin, implying perhaps that the true progenitor of modern coleslaw is most likely
a Medieval creation with Roman roots. Mayonnaise is an 18th century invention, meaning
the recipe (as we know it today) is only about 200 years old.

The origin of the term "cole slaw' holds much interest for food historians. Notes here:

"Coleslaw means literally 'cabbage salad'. English borrowed and adapted the word from
Dutch koolsla at the end of the eighteenth century, probably from Dutch settlers in the
USA, and the first printed example of it shows its outlandishness tamed to cold slaw--a
folk-etymological modification often repeated in later years. English does however have
its own equivalent to Dutch kool, 'cabbage', namely cole. Like kool, this comes ultimately
from Latin caulis, 'cabbage', whose underlying etymological meaning is hollow stem'."

About cole slaw in America

"Coleslaw. Also, "cabbage salad," Shredded cabbage, mayonnaise, and seasonings,

usually served cold as a side dish. The words are from Dutch koolsla, a combination of
kool, "cabbage," and sla, "salad" a dish that was known in America in print by 1785.
Because it is usually served cold, some call the dish "cold slaw" in contrast to "hot slaw,"
but there is no relation to the temperature in the etymology."
"The earliest European settlers on North America's eastern shores brought cabbage seeds
with them, and cabbage was a general favorite throughout the colonies. The Dutch who
founded New Netherland (New York State)...grew cabbage extensively along the Hudson
River. They served it in their old-country ways, often as koolsla (shredded cabbage salad).
This dish became popular throughout the colonies and survives as coleslaw...By the
1880s, cabbage and its cousins had fallen from favor with the upper class because of the
strong sulfurous odors these vegetables give off when cooking...But this sturdy and
versatile vegetable never disappeared from middle-class kitchens.

Crudites

Raw vegetables in various forms appear in appetizer sections of American cookbooks of

the 19th century. These were often stuffed (celery with cream cheese) or presented as
garnish (radish florets). A survey of primary sources reveals raw vegetable platters with
dip began showing up in the 1940s. At that time they were not called crudites. Our survey
of cookbooks, magazines and newspapers articles confirms the use of the term "crudite"
in American print at least to the 1960s. These vegetable platters were promoted by
women's magazines (easy & portable), gourmet journals (creative and colorful),
restaurants (inexpensive & easily assembled), and health professionals (raw vegetables
are excellent for fighting cancer and other diseases).
What exactly are crudites (pronounced croo-dee-tay)?

Crudites. Raw vegetables or fruits served as an hors d'oeuvre, generally thinly sliced,
grated or cut into little sticks and accompanied by cold sauces. Crudites include carrots,
celeriac, cucumber, sweet peppers, red cabbage, celery, fennel, fresh broad (fava) beans,
cauliflower (in very small florets), tomatoes, mushrooms, radishes, small artichokes,
quarters of grapefruit, orange and apple, round slices of banana sprinkled with lemon,
slices of avocado and, although it is cooked, beetroot (red beet). The various items are
often presented as an assortment, with several sauces. A plate of crudites may also include
a hard-boiled (hard-cooked) egg in mayonnaise.

In French, crudite literally means 'rawness'. Hence its application, in the plural, to an hors
d'oeuvre dish or small pieces of raw vegetable, such as celery, cucumber, carrot, peppers,
or cauliflower, served with a dip of mayonnaise or similar cold sauces.

Fruit salad

When did fruit salad originate? The answer depends upon how define the dish. Fruit
salads (ie combinations of various fresh, dried, candied [with sugar], stewed and/or fruits
with vegetables) since ancient times. The ingredients and recipes depended upon what
was available (country, seasons) and socio-cultural attitudes toward the ingredients (was
raw fruit considered healthy or not?).
Fruit salad, as we know it today [a variety of fresh, often tropical, fruits], surfaces in the
mid-19th century. Ambrosia is popular variation featuring coconut. Culinary evidence
confirms sometimes fruit salad was mixed with sugar and alcohol, thus the term "fruit
cocktail." Non-alcoholic versions of this recipe were concocted during Prohibition. Also
popular in the 1920s were jellied fruit salads. Think: Jell-O molds. During World War II
fruit salads were promoted to ensure proper amount of vitamin C were included in the
American diet. Both canned and fresh fruits were recommended. Fruit salads in northern
Europe (Germany, for example) evolved differently. These recipes used mayonnaise.

"Fruit salad, an item which has adorned millions of menus in the western world, was first
recognized as a dish in the mid-19th century....It is of course possible to have a 'salad' of
dried fruits and nuts, as in the Middle Eastern khoshab; and, further east, Indonesia offers
the spicy fruit salad rujak, which is patently different from anything in the western world."

Macaroni (pasta) salad

Pasta salad, as we Americans know it today, descends from a long line of dressed
macaroni dishes, both hot and cold. Dressings (oil/vinegar, mayonnaise, cream sauces)
and additions (vegetables, herbs, spices) varied according to culture and cuisine. In early
20th century we begin to find recipes for macaroni salad in American cookbooks. These
were typically dressed with mayonnaise and served in cold molded presentations. Think:
perfect domes of chilled macaroni salad served as "sides" in diners & delis. Alternatives?
A side of cottage cheese or coleslaw. In the USA, "Macaroni salad" generally denotes a
mayonnaise dressed side dish, popular for picnics. "Pasta salad" is generally dressed with
vinaigrette. Both are served chilled, can welcome chopped vegetables (celery, onion,
olives)and are popular sides in hot weather. Which macaroni shape to use? Elbow
macaroni is traditional in the USA.
Mesclun salad

Mesclun, a salad composed of leafy greens of various colors and textures, originated in
the Provence. It could be argued that mesclun descends from the Ancient Roman tradition
of serving mixed greens with dressing. Some say this simple salad originated as peasant
food. That would explain its ommission from French culinary texts. Curiously (or not)
J.B. Reboul's La Cuisiniere Provencale (1897) does not include mesclun. Escoffier,
Elizabeth David, Julia Child are silent.

When did Americans "discover" mesclun?

Mesclun entered the American culinary lexicon in the late 1970s. Presumably, travelers
returning from Provence clamored for the trendy "new" salad. California chefs in trendy
restaurants recognized potential. Today, we find pre-packaged mesclun mixes (aka spring
mix) in mainstream supermarkets. And yes! They command higher prices than standard
salad greens.
Oriental noodle salad

Food historians tell us noodles aka (macaroni, pasta) quite likely developed independently
in two centers of origin: Asia and Europe. Notes here. Over time, noodle recipes
developed according to culture and cuisine. Think cold macaroni salad with mayonnaise,
onions & egg [Germany], oil/vinegar dressing & fresh veggies [Mediterranean cuisine],
veggie-laden pasta salads. "Chilled noodles," [aka Oriental Noodle Salad, Chinese
Noodle Salad] as we American know them today, appears to descend from the Asian
tradition of serving noodles for fast meals. Think: noodle bars. Food of the people:
delicious, versatile, filling. Hot or cold! American-style Chinese Chicken Salad dates to
the 1930s. The dressings (& vegetables, spices, flavors) enjoyed in popular chilled
oriental noodle salads of the 1980s/1990s partied harmoniously along this successful
culinary theme. WHO among us does not like cold leftover lo-mein (or pizza while we're
talking about fridged leftovers?). USA Oriental noodle salad simply, elegantly,
intelligently, moved the cold noodle concept to the next level. Special Asian dressings
were developed for these new salads.
Panzanella

The concept is ancient, the practice is contemporary. Food historians confirm salads and
breads of all sorts were enjoyed by Ancient mediterranean peoples. Bread dried quickly
in the hot southern European climate. Thrifty people were not inclined to discard old
bread; they cooked with it. Both salads and breads were often combined with tangy oil-
based dressings. The marriage of all three was inevitable. Panzanella!

Modern recipes for panzanella (there are dozens of variations) can't be older than the 16th
century. Why? Tomatoes are a new world food. The general consensus of the food experts
is that panzanella, as we know it today, originated in the middle regions of Italy. The
recipe was promoted to mainstream America in the late 1970s. The oldest reference to
panzanella in the New York Times is a restaurant review for Da Silvano, January 14,
1977. A survey of magazine and newspaper articles reveals this salad became popular
with gourmet diners in the United States sometime during the 1980s. Today? We find
panzanella salad made with all sorts of interesting ingredients such as French bread,
commercially-made salad dressings, artichoke hearts, and seafood.
Taco salad

Taco salad is a modern variation on the traditional Tex-Mex dish. These recipes begin to
show up in American cookbooks/magazines in the 1960s.

"Taco Salad. This salad arrived with the Tex-Mex fast-food franchises, which began to
pepper the country in the 60s...The man who whetted our appetite for "hot and spicy" was
Glen Bell, who opened the first "Taco Bell" in Downey, California. That was 1962.

Potato salad

Potatoes (a new world food) were introduced to Europe by Spanish explorers in the 16th
century. By the end of the century many countries had adopted this new vegetable and
integrated it into their cuisines. Preparation methods and recipes were developed
according to local culinary traditions.

Arnold Shircliffe, executive chef of Chicago's legendary Edgewater Beach Hotel, traced
the origin of the potato salad to the 16th century. These are his notes:

"Early potato salad: John Gerrard in 1597 writes about potatoes and their virtues and said
that "they are sometimes boiled and sopped in wine, by others boiled with prunes, and
likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every
man according to his own taste. However they be dressed, they comfort, nourish and
strengthen the body." This is one of the first potato salads mentioned in any book."
Potato salad-type recipes were introduced to America by European settlers, who again
adapted traditional foods to local ingredients. This accounts for regional potato salad
variations in the United States. Potato salad, as we know it today, became popular in the
second half of the 19th century. Cold potato salads evolved from British and French
recipes. Warm potato salads followed the German preference for hot vinegar and bacon
dressings served over vegetables.

Eating salads is a super-convenient way to work in a couple of servings of vegetables

and/or fruit. Green salads are on the menu of almost every restaurant. You can even buy
a side salad (with Romaine lettuce, carrots and tomatoes, available with fat-free or
reduced-calorie salad dressing) for a buck at many fast food chains these days. And you
can make a green salad at home in 5 minutes, armed with a bag of pre-washed salad
greens, a few carrots or other veggies, and a bottle of light salad dressing.

Not only that, but salads are cool, crunchy, and fun to eat (lots of textures, colors, and
flavors). Most people enjoy eating salads--even kids! You can customize them to include
the fruits and vegetables that appeal to you the most, and whichever ones you have on
hand.

Eat Salads for the Fiber

It's hard to believe that something we can't even digest can be so good for us! Eating a
high-fiber diet can help lower cholesterol levels and prevent constipation.

Not only that, says Barbara Rolls, PhD, author of The Volumetrics Eating Plan, eating
more fiber can help you feel fuller, eat less, and ultimately lose weight.

Eat Salads for the Health Benefits of Fruits and Vegetables

Many experts agree that Americans need to eat more fruits and vegetables (especially
dark green and orange vegetables) and legumes -- all popular salad ingredients. David
Jacobs, PhD, professor of Public Health at the University of Minnesota, says in an email
interview that there is plenty of evidence that nutrient-rich plant foods contribute to
overall health.
If you frequently eat green salads, you'll likely have higher blood levels of a host of
powerful antioxidants (vitamin C and E, folic acid, lycopene, and alpha- and beta-
carotene,) especially if your salad includes some raw vegetables. Antioxidants are
substances that help protect the body from damage caused by harmful molecules called
free radicals.

For years, researchers have noted a link between eating lots of fruits and vegetables and
lower risks of many diseases, particularly cancer. A recent study from the National Cancer
Institute suggests that people whose diets are rich in fruits and vegetables may have a
lower risk of developing cancers of the head and neck -- even those who smoke and drink
heavily. Foods found to be particularly protective include beans and peas, string beans,
peppers, tomatoes, carrots, apples, nectarines, peaches, plums, pears, and strawberries.

Eat Salads to Cut Calories and Increase Satisfaction

If losing weight is your goal, you may want to start your meals with a green salad. Studies
have shown that eating a low-calorie first course, like a green salad of 150 calories or
less, enhances satiety (feelings of fullness) and reduces the total number of calories eaten
during the meal.

Rolls, lead researcher of the study, suggests that "bigger is better" as long as the salad is
bigger in volume, not in calories - which means more veggies and less dressing and other
fatty add-ons.

"We saw reductions in consumed calories when people ate salads that were 1 1/2 cups
and 3 cups in volume but around 100 total calories," she says. The 3-cup, 100-calorie
salad reduced the total calories consumed at the meal by about 55.
Eat Salads to Get Smart Fats

Eating a little good fat (like the monounsaturated fat found in olive oil, avocado and nuts)
with your vegetables appears to help your body absorb protective phytochemicals, like
lycopene from tomatoes and lutein from dark green vegetables.

A recent study from Ohio State University measured how well phytochemicals were
absorbed by the body after people ate a salad of lettuce, carrot, and spinach, with or
without 2 1/2 tablespoons of avocado. The avocado-eaters absorbed eight times more
alpha-carotene and more than 13 times more beta-carotene (both of which are thought to
help protect against cancer and heart disease) than the group eating salads without
avocado.

If you dress your salad with a little olive oil, there may even be some additional years in
it for you. Italian research on people aged 60 and older has suggested that a diet that
includes plenty of olive oil and raw vegetables is linked to reduced mortality.
 RESEARCH METHEDOLOGY

In general, the methodology of research and term of research design are seems to signify
the equal thing, but actually they are not same. Research design is “a plan or a blue print
of how a researcher intends to conduct a study”. The actual significance of research design
is to direct the way of data collection procedure and examine the data in order to response
for recognized research problem(s); but, the research methodology is to illustrate how
something would be done.

In this section, we will talk about the methods, which will be used for this study. Research
issues such as research design, sample, and population, procedure of sampling,
questionnaires and numerical examination are presented.
Research is an essential part of academics, “research is the systematic study of materials
and sources etc. in order to establish facts and reach new conclusions” (Oxford Concise
Dictionary). The process by which a research is written or carried out is very important
because it has a huge impact on the conclusions reached at the end of the research.

Research methods are of two types:

1. Quantitative data collection

2. Qualitative data collection.
In this research, we are using the combination of quantitative and qualitative data
methods. Appropriate data collection for this research would be using a questionnaire
with well structured open – ended questions. Data related to the previous exiting literature
review of the research area were gathered from different secondary sources.
Quantitative data collection

In natural sciences and social sciences, quantitative research is the systematic empirical
investigation of observable phenomena via statistical, mathematical or computational
techniques. The objective of quantitative research is to develop and employ mathematical
models, theories and/or hypotheses pertaining to phenomena. The process of
measurement is central to quantitative research because it provides the fundamental
connection between empirical observation and mathematical expression of quantitative
relationships. Quantitative data is any data that is in numerical form such as statistics,
percentages, etc. The researcher analyzes the data with the help of statistics. The
researcher is hoping the numbers will yield an unbiased result that can be generalized to
some larger population. Qualitative research, on the other hand, asks broad questions and
collects word data from phenomena or participants. The researcher looks for themes and
describes the information in themes and patterns exclusive to that set of participants.

Qualitative data collection.

Qualitative data collection is a broad methodological approach that encompasses many

research methods. The aim of qualitative research may vary with the disciplinary
background, such as a psychologist seeking to gather an in-depth understanding of human
behavior and the reasons that govern such behavior. Qualitative methods examine the
why and how of decision making, not just what, where, when, or "who", and has a strong
basis in the field of sociology to understand government and social programs, and is
popular among political science, social work, and special education and education majors.

In the beginning to get more familiar to the topic secondary information on the subject
was collected from studies done on Project . The source of secondary data was restricted
to the library of the institute of hotel Management.

It was decided to use a controlled opinion questionnaire and that too of alternative
choice variety . Thesetype of questionnaire were selected for two reasons.
 DATA COLLECTION

Data Collection

The process of data collection is to collecting appropriate data about the research from
particular population. There are various way of data collections method such as
interviews, questionnaires, group interviews or conference and observation. Each of the
individual’s methods has its own and sole features; some advantages and disadvantages.
The advantage of questionnaire method is cost effectual, simple association and
straightforward analysis predominantly in a quantitative research.

Primary sources: We will first take a brief from the respective ministry and make a
database. We will view chain hotels and individual hotels and find the existing practices.
Since our project is based on primary data. We will frame a non biased structured
questionnaire which will be got filled up from the individual hotels

Secondary sources: For the initial research we will be using the secondary data which
will be applicable from books, magazines and journals. Both Primary as well as secondary
data has been collected from various stakeholders.In particular information on tourist
attractions –natural and manmade, existing tourism demand and tourism resources,
infrastructure development plans, land use plans, etc. were collected from all concerned
agencies.
 DATA ANALYSIS

The main objective of data analysis is to facts, identify patterns, build up explanations
and test hypothesis. Various methods can be using for data analysis such as content
analysis, thematic analysis, theoretical sampling, grounded theory etc. The aim of data
analysis is to emphasize crucial information and advocate conclusions which help in
result making processes. Data analysis is a process that aims to describe facts, identify
patterns, develop explanations and test hypothesis. All of these help to highlight vital
information and recommend conclusions which help in decision making processes. Data
can be analyzed using various methods such as content analysis, theoretical sampling,
thematic analysis, grounded theory etc. Bernard (1952) defined content analysis as “a
research technique for the objective, systematic, and quantitative description of manifest
content of communications”. Thematic analysis is an approach to dealing with data that
involves the creation and application of ‘codes’ to data, there is a link between this
method and the grounded theory method. Grounded theory was discovered by Glaser and
Strauss (1967) as a method of analyzing data, it is a systematic analysis of data that aims
to develop a higher level of understanding or generate theories regarding a social
phenomenon.
 Q: What are the major age group eating Salad ?

a. 0-20
b. 20-30
c. 30-40
d. 40-50
e. Above 50

AGE

5%
5%
20 % 0-20
20-30
30-40

30 % 40-50
Above 50
40 %

Salads are more popular to the upwardly mobile and the youth group. So their
percentage is 40 and ages between 20-30

0-20 ages group are mostly dependent on family they have salad quite often in their
meal.

30-40 ages groups are professionals and they like to have Salad at the mobile food
joints.

40-50 and above ages groups did not like to have salad due to taste.
Q. What brings you to the Salad Outlets?

RESPONDENTS (%)

Taste

Quality
12%
Service
15% 35%
Variety

18% Ambience
20%

Taste and Quality are the two most important factors for which these places are
frequented by the patrons. Service come a close third.

Salads are quickly prepared so many customers come for saving their time in their busy
schedule.

Variety of Salads are also good so most people.

Q. Do you prefer Salad to be a proper meal?

RESPONDENTS (%)

Yes

9%

No

35%
56%

No Idea

56 % People believe salad full fill the daily vitamins, minerals and carbohydrate need.

35 % disagree with the statement.

9% were those people who doesn’t have much knowledge on daily nutrition.
Q. How do you come to know about different types of Salads?

RESPONDENTS (%)

Print Media

15% Digital Media

42% Public Discussion

18%

Advertisements

25%

Majority of the people have actually come across know about different types of Salads
by print media.

25 % are those people who came across some or the other digital media contents.

18 % of the people have discussed about the pros and cons of salads within their group.
Q. Are you aware of the pros and cons of eating salad every day?

RESPONDENTS (%)

15%
Yes

No

85%

Now-a-days knowledge visibility is very high due to emerging article on health so 85%
of the people are aware of the facts .

15% are those who did not acquire knowledge on the nutrition values of veggies and
other things included in Salad.
Q: Your suitable timing for having salad?

RESPONDENTS(%)

Morning
10%
26% Afternoon

Evening
35%
Late Night
29%

35 % people wants to go to have salad in the evening as it’s not heavy on stomach.

In morning and afternoon people are close to equal in numbers as most of the people are
professional so they prefer to have their breakfast and lunch in a version of salad.

10% people are of late night are either employee or night hooters.
Q: what kind of salad do you prefer?

RESPONDENTS(%)

10%
Green salad

35% Bound salad

26%
Fruit salads

Dessert salads
29%

35%people prefer adding green salad to their daily diet and these people are
professionals

29% people prefer bound salads

26% People prefer adding fruits in their daily consumption.

Q: Would you like to have salad with dressings?

RESPONDENTS(%)

Yes

44% No
56%

56% people like to have salad with different dressing like Cucumber Yoghurt, Lemon-
Mint Vinaigrette, Basil Dressing, Hot & Sour Dressing etc

44 % people like to have it without any dressing.

Q: Do you consider salad is a health beneficial compared to other food?

RESPONDENTS(%)

Yes

12%

No
23%

65%
No Idea

65 % people consider salad to be a health beneficial compared to other food served

23 % people contradict with the statement.

12 % people are not aware of this segment.

 LIMITATIONS

1. Small universe

The Universe for this study is too small therefore the findings may not truly represent the
conditions in the entire industry.

2. Problem of Accessibility

It was very difficult in approaching the executives or the Guest as they were busy, despite
prior appointments, they were inaccessible and at times being engaged elsewhere.

3. Constraints of time

The respondents due to non-availability of time could not discuss many aspects of the
topic in depth.

4. Lack of Interest

Many respondents were just not interested in interacting as they considered it to be a

waste of time, a non-lucrative approach. This negative approach was quite impairing.

5. Lack of Resources

There were very less research documents present on the web so lots of travel to places
helped research to fulfill the requirement
 CONCLUSION

Salad has often gotten a bad reputation. Many men wouldn't be caught ordering only a
salad when eating out or even eating in. But all these salad stereotypes fail to celebrate
the magnificence that salad is for your body and your health. What's more a properly
structured salad can be the real nutritional powerhouse of a meal, offering a multitude of
benefits to your good looks many cooked foods can't claim.

Salads can be artful, flavorful, filling, and insanely nutritious when composed well. If
your only familiarity with salad is iceberg lettuce slathered in a bit of ranch dressing then
it's time to up your game with some more creative salad recipes.

Salad is awesome for everything about your health but in terms of a beauty investment
this one offers a motherload of benefits for such an easy dietary addition. Let's investigate
the awesomeness hiding in your crisper.

Salad can increase your hydration level.

Most veggies are majority water, so when you eat them you naturally hydrate your body.
Despite the fact that we know we're supposed to drink a lot of water many people still
don't get enough, making consumption of moisture-rich foods a way to add hydration to
your system. When your body is dehydrated so is your skin. Dehydrated skin can have
an increase in roughness, sensitivity, flaking, and fine lines or even cracking. Both for
appearances and comfort and dealing with summer's warm temperatures hydration is
required, making fruits and veggies a great way to send your skin the liquid it longs for
to perform and look its best.

Raw foods in salads mean no loss of vitamins and minerals due to cooking.

When you're eating uncooked foods you're giving your body a shot at the maximum
vitamins and nutrients available in many foods. It's a rare food that remains unchanged
by cooking - only certain very stable nutrients don't degrade or migrate out of foods when
they're heated. The actual percentage of raw foods you should consume remains
something many experts debate. Overall though it's safe to say that eating some is one of
the best ways to make sure every bite is adding a lot of nutrients to your system. Raw
foods also contain live enzymes that can assist with digestion, something cooked foods
don't boast since enzymes are destroyed by heat.
Fiber in vegetables and fruits used for salads cleans the intestines and colon, making
nutrient absorption more efficient.

If your intestines are gummed up with gooey, fiber-free, processed foods they aren't
going to be properly absorbing nutrition. Almost every ingredient in a salad contributes
fiber that sweeps through the digestive system, carrying leftover gunk with it and leaving
intestinal and colon walls free to absorb all the virtuous vitamins you're eating every day.
What good is a nutrient if it never really gets into you? Not much.

We're all supposed to get approximately 25 grams of fiber in our diets per day. Sadly
most Americans fall far, far short. There is a fiber supplement commercial that drives me
nuts - they show a woman desperately eating an apple and a bran muffin while trying to
exercise and work. Honestly, it's not that hard to get your fiber when you actually eat
fruits and vegetables. Are we that far gone that we truly think eating an apple is a grueling
effort? Apples are awesome!

2 cups of lettuce equals .9 to 2 grams of fiber depending on the variety with delicate green
leaf lettuce ranking lower and the stiff, crunchy Romaine ranking at the 2 gram mark.
Personally when I make a salad for a meal I use at least 4 cups of greens. If you're making
a slaw or salad mixed with cabbage you're adding even more fiber. 2 cups of shredded
cabbage adds up to 3.6 grams of fiber.

Other salad additions like carrots, peppers, celery, tomatoes, beets, asparagus,
mushrooms, and green peas can really bulk up your fiber intake and also make your salads
more interesting. For a helpful list of fiber in common portion sizes of different
vegetables, fruits, and grains.
Use of quality oils in salad dressings can improve absorption of nutrients and
provide moisturizing, anti-inflammatory omega fatty acids that benefit skin.

This point requires some specificity. Dressings acquired from most average grocery
stores are not going to qualify for this healthy advantage. That's because they are made
with refined canola and soy oils that may be partly rancid, contain pesticide residue, and
have no vitamins of their own. Mass market dressings also commonly contain artificial
colors, high fructose corn syrup, and other ickies. Either make a visit to your local health
food store or order up some individual ingredients and make your own unique and
healthful dressing instead.

Salad offers the opportunity for culinary use of oils not generally suited for cooking like
hemp seed oil, walnut oil, and pumpkin seed oil. The oils most packed with
polyunsaturated fatty acids (Omega fatty acids) are the ones you can't heat because heat
makes them oxidize, so cold applications are the best way to get their anti-inflammatory
health benefits and delicious flavor. Organic sunflower and olive oils are fine general
purpose choices as well if you don't have specialty oils on hand.

Oils will increase your absorption of beta-Carotene and Vitamin K which are fat soluble.
As much as I enjoy a good smoothie unless folks are remembering to mix in a healthy oil
they may not absorb the fat soluble vitamins as well. This is where salad shines, since
dressings usually always use some oil. A bit of healthy oil can also improve your feeling
of satisfaction and how long your energy from the meal will last, since fats take a while
to break down into caloric energy. The veggies will digest first and the fat will fuel you
later.

Omega fatty acid rich oils provide balancing, anti-inflammatory effects for skin with
positive results for dry skin and acne specifically. Ironically consuming more Omega 3
fatty acids in healthy oils can make you break out less.
Nutrients in salad help synthesize collagen, provide natural sun protective effects,
protect against wrinkling and sagging of skin, can improve dark under eye circles,
and make skin smoother.

Let's talk about some of the individual nutrients you get when eating exciting and varied
salads. There's a lot, and their benefits are well substantiated by peer reviewed science!

CAROTENOIDS:

Carotenoids are a class of compound that includes Vitamin A and all its varied forms.
Carotenoids have antioxidant and anti-inflammatory effects within the body. Carrots,
spinach, tomatoes, romaine lettuce are great sources of carotenoids. Dark leafy greens
are one of the richest sources, so if you're the type that enjoys a massaged kale salad,
more power to you.

Carotenoids include beta-Carotene, lycopene, and other compounds like lutein and
zeaxanthin. Many plants that contain one contain numerous of these and a lot of the
studies available substantiate the positive effects of the range of carotenoids.

BETA-CAROTENE:

Beta-Carotene is a form of Vitamin A found in plants and one we think of when we think
of orange, yellow and red fruits and veggies. It is a photoprotective agent and is thought
to quench photochemical reactions in the epidermis involving oxygen radicals generated
by UV exposure. While most studies have not found a significant reduction in erythema
(sunburn) there was better, more efficient immune system function in relation to sun
exposure in individuals supplemented with Beta Carotene in studies.

Here's the bigger benefit for your skin... beta-Carotene was found to inhibit the action of
matrix metalloproteinase (MMP)-9, a collagenase enzyme that breaks down the
extracellular matrix and collagen, contributing to wrinkling and sagging. In studies with
mice fed dietary beta-Carotene the expression of MMP-9 was suppressed, along with
corresponding wrinkles and sagging of skin. That means you can literally eat your way
to firmer, less wrinkled skin when including beta-Carotene rich foods in your diet.
LYCOPENE:

A significant correlation was obtained between the skin roughness and the lycopene
concentration in tissues. Lycopene levels being high meant smoother skin, lower levels
meant rougher skin regardless of the age of the study participant. Sun dried tomatoes are
the food highest in lycopene with sweet red peppers also ranking well, so the extra money
you shell out for the ripened peppers may serve your skin extra benefits. Guavas,
watermelon, and pink grapefruit all rank well, so feel free to add fruit to your concoctions.

SULFUR:

Sulfur is known as the "beauty mineral" and is concentrated in skin, nails, and hair. It
must be present for synthesis of collagen. Get your daily dose of sulfur from onions and
broccoli, red sweet pepper and parsely for your salads. Slice onions thinly, as oxygen
exposure allows more sulfur bearing compounds to form. Raw produce is higher in sulfur
than cooked, making salads an ideal way to get your dietary sulfur.

VITAMIN K:

This nutrient pops up in some topical under eye products, but is an under-recognized
vitamin in foods. It strengthens and keeps blood vessels flexible by inhibiting calcium
deposits. It can reduce bruising which is great for people who have eye circles caused by
leaky, fragile blood vessels. It is fat soluble and absorbs when accompanied by some fat.
You can get your Vitamin K in romaine lettuce, broccoli, cabbage, asparagus, and alfalfa
sprouts.

VITAMINS C AND E:

Dietary consumption of BOTH Vitamins C and E (together, not alone) can show sun
protective effects for your skin in as little as 8 days. 4 separate studies have substantiated
this effect, albeit at different amounts of vitamin supplementation and different lengths
of days taken to establish photoprotective effects. Participants showed increased
resistance to UVB-induced sunburn and protection from DNA damage. This means by
including foods rich in both these vitamins in your diet you are providing yourself the
equivalent of internal sunscreen! Red peppers, citrus fruits, and papaya are tasty sources
of Vitamin C, and you can get your Vitamin E through tasty toppings of sunflower seeds,
almonds, and other nuts.
FLAVONOIDS:

Flavonoids are fabulous phytochemicals that occur in plants. You won't find them in
meats, so bulk up on the botanicals to get your servings. A case-control study in an Italian
population found a negative correlation between skin cancer and consumption of
flavonoid rich foods and beverages like tea. Best results were obtained with high
consumption of vegetables, particularly carrots, cruciferous and leafy vegetables, and
fruits, especially citrus.

Thinking the case for how salad can boost your beauty is compelling, and fully plan to
treat my salads as reverently as my serums. Together they'll go farther!
 BIBLOGRAPHY & WEBLIOGRAPHY

MAGAZINE:

 The Cook Book

 The Art of Eating

 Good Food

 Feel Good Food

 Foodies

INTERNET:

https://en.wikipedia.org/wiki/Salad

https://www.livestrong.com/article/314708-disadvantages-of-different-vegetables-
fruits/

http://healthyeating.sfgate.com/benefits-eating-salads-6167.html

http://www.montoyamed.com/blog/saladharmfulorhelpful

https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/9948987/Salad-is-
more-dangerous-than-beefburgers-leading-food-expert-warns.html

https://goqii.com/blog/health-benefits-of-eating-a-bowl-of-salad-daily/

https://foodal.com/knowledge/paleo/9-good-reasons-to-eat-a-salad-a-day/

NEWSPAPER:

 Times of India
 The Hindu
 Indian Express
 Economics Times
 Saffron Media