Dilip Kumar

Assistant Professor - Selection Grade

Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education

Qualification: PhD


    Hotel Management graduate from IHM Bhopal and submitted my Doctoral thesis on " Understanding the Factors responsible for wasteful consumer behaviour: A study on the catering industry in South Gujarat".  Joined WGSHA as an Assistant Professor-Selection Grade on 26th October 2022 with a vision to excel in research and inculcate the same in student academic journey. Prior joining to WGSHA, I was part of AURO University, Surat, and during a long journey of almost two decades working with so many organisations such as Chandigarh University, Rayat Bahra University, NIILM University, etc.


Subject Semester / Year
Essentials of Entrepreneurship th


Institution / Organisation Designation Role Tenure
AURO University Assistant Professor Taking lectures and conducting practical, organising events, conferences, and seminar. 2018-2022
Chandigarh University Assistant Profesor Taking lectures and conducting practical, organising events, timetable in charge, examination controller, IGNOU and NCHM co-ordinator. 2010-2014

Linkages between Food Waste and Wasteful Consumer Behaviour: A study on catering industry in Surat on the perspective of SDG 2030

2021 Dr. Dilip kumar Dr. Sajjan ChoudhuriDr. Abhinav Kumar Shandilya3 Dr. Abhinav Kumar Shandilya

Surat is one of the cleanest, dynamic cities located in the western part of India, which is 2nd largest city of Gujarat in terms of area and known as “The Silk City,” “The Diamond City,” ”The Green City”. Due to its 0% unemployment and highest average annual household income is also ranked 4th fastest growing city in the world. As more income, more expense and on the basis of the same, Surat is taken as the area of study and author tried exploring the relationship between food waste and wasteful consumer behaviour. As per the (FAO, 2017), the term „food waste‟ is defined as “the discard of edible foods at retail and consumer levels.” Study was conducted on 173 consumers on the age group of 17-55 years (male-77, female- 95, and one preferred not to disclose) in July 2021 where most of them belong to the annual income group of 8-10 lacs. Although, respondents were from financially sound family although they were not regular visitor of the restaurant (41% visited the restaurant only once a month). Most of the consumers were in the age group of 17-22 years where it was found that consumers doesn‟t want to waste the food but mainly due to bigger portion size and quality of the food not as per the expectation found responsible for waste of food, which can be reduced when cleaned plate acknowledged by manager in terms of giving discount and thank you card to the guest which can easily be done. It was also found that a lack of awareness about environmental damage can be used as a tool toward go-green concept can be useful in mitigating guest. It was also found that consumer intention can be crucial in mitigating food waste. Therefore, all stakeholders (consumer, restauranteur and government) should come together in a noble cause of food waste mitigation.


Food waste is a growing concern throughout the world, especially in developed countries a huge of food is wasted every day. Food waste has gained attention not only because of its socio-economic impact but also due to its environmental impact. Food waste dumping not only harmful for the land, it is equally harmful for the ecosystem (8% GHG production). Food loss and waste can be seen at every stage of the supply chain. According to the definition given by (FAO, 2013), globally 1/3rd of the food produced for human consumption is dumped in garbage cans or landfilled, which is estimated to be an economic loss of US$900 billion. Whereas (Martin-Rios et al., 2018) estimated that 842 million people live below the poverty line, which means they spent their night hungry. Various antecedents were found responsible for food waste, such as consumer behaviour, government policy and law, and loopholes in mitigation approaches. United Nations' SDGs suggested for structural changes to achieve a significant reduction in food waste. Policymakers should take this concern more seriously using a multi-dimensional strategy. A consumer behavioural approach can play a key role in developing a sustainable society. Consumer behaviour is an epicentre of food waste, which can be curbed if its impact on the environment, hunger and undernourished data is added to the educational system. Food waste mitigation approaches and their negative impact should be added to the school syllabus, and regular campaigns on food waste should be made mandatory in the school education system. More study must be conducted on this issue in developing countries, especially India and find to determine the most effective mitigation approaches, to provide food to everyone.

Food Waste Consumer Behaviour: A Bibliometric Review

2022 Dilip kumar Rohit Singh SajjanChoudhuri Abhinav Kumar Shandilya Department of Hotel

To find out the most dominated journals, researchers, and research organisations handling consumer behaviour leading to food waste, to figure out the highly cited research publications in the present research area and their impact on society. To prepare a thematic research cluster and determine the most dominant research terms in wasteful consumer behaviour. www.dimensions.ai free database app is used to extract the data to analyse the objectives mentioned above. A tremendous increase in the publication was found since 2015, i.e., 500%. Journal of cleaner publication is the leading Journal having 3836 citations and a total link strength (TLS) of 140329. The University of Oxford (17 documents, 1979 citations, and 2635 of TLS) was the most influential organisation in consumer behaviour, leading to food waste research. The University of Oxford (17 documents, 1979 citations, and 2635 TLS) was the leading organisation in the present study. The United States topped the ranking with 428 articles, having citations of 6745 and a TLS of 108742. “Food waste within food supply chains: quantification and potential for change to 2050” was the most-cited research publication. Product (787), use (563), data (502), production (489), and review (484) are the most occurred keywords found in the present study. The present study helps in connecting the relation between FW and consumer behaviour, which is one of the most significant concerns in the current scenario, justified by the massive increase in the publication in the last five years. More research is required in this field to fight against this global concern to achieve the SDGs12 and 13.

A Study on the Influence of Alcohol Abuse on the Pan Indian Z-Generation

2022 Sajjan Choudhuri Dilip Kumar

The research indicates immediate enforcement of India's law to eliminate adolescent/youth alcohol addiction. It emphasizes creating sufficient awareness of the evil effects of alcoholism and the damage to life that it causes among the pan-Indian youth.

Online Education and Its Viability during Pandemic

2022 Sajjan Choudhuri Dilip Kumar

Over the past few years, Online Education has been an interesting research topic. Many educationists are working on the future and the scope of online education. The COVID-19 outbreak has become a major source of imparting knowledge among children about their health and safety. While talking about EdTech, it should be kept in mind that internet connectivity and the lecturer play an important role in defining the effectiveness of online education. The paper mainly focuses on online education as the new emerging business in the country. The paper also talks about its growing role and increasing contribution to GDP in reference to the COVID-19 pandemic. Earlier, there was less awareness and trend of online learning; however, it is interesting to know that the outbreak of the pandemic has highlighted the importance of online learning, and it has emerged as a rare business that has shown an upward trend in the crisis. Online learning has emerged as an affordable, convenient and time-efficient method of gaining knowledge.


Area of Interest

Sustainable Development Goals (SDG), Tourism, Hospitality, Education, Consumer Behaviour

Area of Expertise

Food & Beverage Service

Area of Research

Food Waste and its mitigation