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Fenugreek (Trigonella foenum-graecum) leaves have received an enormous demand due to their uses in traditional Indian preparations. It is a green leafy vegetable that is highly perishable in nature, due to high respiration rate; consequently, sensory as well as nutrient loss occurs at a very high rate. The aim of this research was to enhance the shelf life of fresh fenugreek leaves under modified atmosphere and determine the effect of different physiochemical parameters on storability of fenugreek leaves.

Fresh fenugreek leaves were stored in polypropylene (PP) film package under four different treatments, viz., T1: perforated (one perforation), T2: perforated (two perforation, 0.3 mm each), T3: non-perforated and T4: control sample. The control samples were kept in packages under ambient conditions. All packed samples were stored at 15°C temperature and 75 per cent relative humidity (RH). The quality was determined on the basis of retention of pigments, flavonoids, antioxidants, ascorbic acid and total phenols. The sensory evaluation of the stored samples was also carried out at regular intervals.

The results of this study indicated that the quality of fresh fenugreek leaves in PP (34 μm) non-perforated package (T3) stored at 15°C and 75 per cent RH was superior to those packed under other treatments on the basis of color retention, β-carotene, ascorbic acid, 2,2-diphenyl-1-picrylhydrazyl, total phenols and overall acceptability. The produce could be safely stored for 9 days without any adverse effect on bioactive compounds.

Factors leading to deterioration of quality of fresh fenugreek leaves like pigments and phenolic content were largely influenced by in-pack gaseous atmosphere inside the polymeric film packages. Modified atmosphere packaging with different treatments for enhancing shelf life and retention of bioactive compound of fenugreek was carried out in the work.

The core emphasis of the paper is to inspect the relationships between managerial leadership, employee happiness and turnover intentions among academicians of private universities in Punjab.

The proposed study used a descriptive research methodology and a structured instrument to collect responses from individuals (n = 400) using a purposive sampling method. SPSS and partial least squares structural equation modeling (PLS-SEM) are applied to evaluate the data.

The outcomes disclosed that managerial leadership has a substantial effect on employee happiness (ß = 0.591, p < 0.05) and turnover intentions (ß = 0.566, p < 0.05). Besides this, it has been discovered that employee happiness mediates the association among managerial leadership and turnover intentions. The present research is among the few empirical findings that have examined academicians' perspectives on their turnover intentions in private universities.

By concentrating on effective managerial leadership and employee happiness, the analysis will be advantageous for human resource (HR) managers and authorities of private universities to strengthen academician retention. Therefore, the study adds something novel to the corpus of extant literature.

Radish (Raphanus sativus) is valued for its nutritive and medicinal properties, but its juice is not palatable because of the pungent flavor. The purpose of this study is to optimize the blending process of radish juice by using sugarcane juice, herbal extract and salt concentration.

The statistical design provided 20 formulations; where herbal extract concentration varied from 0.5 to 2.5 per cent, sugarcane juice concentration from 20 to 50 per cent and salt concentration from 0 to 1.5 per cent.

The p = 0.05 was used to designate the statistical significance of all the responses under study. Different product formulations had total soluble solids (TSS) that ranged from 9.7 to 15.0°Brix, titratable acidity from 0.6 to 1.3%, pH from 3.3 to 4.0, reducing sugars from 0.6 to 0.8%, total sugars from 9.4 to 3.1%, total protein from 172.9 to 304.8 mg/100 ml, total phenols from 25.5 to 29.8 mg/100 ml, ascorbic acid from 10.4 to 19.8 mg/100 ml, antioxidant activity from 77.3 to 83.6% and overall acceptability from 5.6 to 7.7. Sugarcane juice concentration of 30%, herbal extract mixture and salt concentrations of 1 and 1.5%, respectively, were the optimized process conditions for the preparation of nutritional radish juice achieved with the best fit of desirability, i.e. 0.88. Cluster analysis revealed that concentration of sugarcane juice had the maximum significant effect on the quality characteristics of nutritional radish beverage as compared to the other two variables under study.

The developed product can help to promote the use of radish as a substrate for the beverage industry.

The purpose of this paper is to determine the factors that have an impact on customer satisfaction as regards the working of select Indian universal banks.

The study was conducted using the survey method. Data were collected through a well‐structured questionnaire from a sample of 456 respondents.

The major findings of the study show that customer satisfaction is influenced by seven factors: employee responsiveness, appearance of tangibles, social responsibility, services innovation, positive word‐of‐mouth, competence, and reliability. The results of multiple regression showed that three variables: social responsibility, positive word‐of‐mouth, and reliability, are statistically significant in the model at 5 percent significance level that have an impact on the overall satisfaction of the customer.

The study suffers from a regional bias since it covers only Punjab and Chandigarh. The results do not have general applications to different banks in the same sector and the same banks in different cities of India. Increased sample size and multi‐city sampling can be considered for future research for better generalization of the findings. Results would be more appropriate if the sample size could be large. These limitations offer an opportunity for further research.

The study is quite useful for understanding and comprehending the changes in customer banking behaviour, so to enable the policy makers to develop appropriate and adaptive strategies. The paper provides determinants of customer satisfaction. With an effective customer satisfaction research program, banks will be able to encash business, i.e. gain opportunities by putting themselves at a competitive advantage.

The aim is to provide insights on the inclusion of sustainability training during internship and the engagement of interns in the sustainability practices of the hotel. The paper investigates how aspects of knowledge and participation in sustainable practices can bring about a positive change in the industry's future and also aid in the creation of smart green leaders.

The paper utilizes qualitative research methodology and draws on in-depth interviews with students and learning and development managers using multiple sources of evidence to derive a holistic picture.

The paper aims to highlight the importance of incorporating sustainability training as an indispensable part of hotel internships. It also reveals the positive impact and long-term behavioural changes of students along with presenting strategies to create student stewards for sustainability.

The limitations of the study arise from its small sample size, which nonetheless generated some rich insights.

There has been much research in the area of hospitality internships, however, it has not been considered from the perspective of sustainability development or green internships. In this sense, the paper is novel as it challenges the traditional expectations of hospitality internships.

The purpose of this paper is to evaluate the job satisfaction level of universal bank employees in India. It focusses on identifying the factors of job satisfaction and their influence on the overall job satisfaction of universal bank employees.

Data were collected from a sample of 380 bank employees using convenience sampling technique.

The results of exploratory factor analysis reveal that eight factors, i.e. workplace environment, supervision, cooperation from peers, work discrimination, employee acceptance, work allocation, job security and remuneration extracted as important determinants of job satisfaction. The results of multiple regression analysis shows that supervision, cooperation from peers, work allocation and employee acceptance (independent variables) influences the level of job satisfaction (dependent variable of bank employees.

Since liberalization, banking sector is considered to be one of the major recruiters. People prefer bank as a career and social status. In order to further improve the satisfaction level of bank employees, bank management should provide regular feedback to the employees about their performance. In the absence of feedback, employees will be discouraged because they do not know how they are doing or may believe their contribution is unacknowledged. The most important factor effecting employee satisfaction with their job is their immediate supervisor. Many employees dislike their supervisor though they like the work they do. To make employees happier in their position, stay longer and the most important to ensure that customers receive better services, banks must start improving the management skills of supervisors.