| Dimensional role of the latest trends in sustainability at religious places in rural Rajasthan U Bhartwal, RK Tiwari, N Sharma, D Mathur, S Saxena Implementing Sustainable Development Goals in the Service Sector, 135-145, 2024 | 3 | 2024 |
| Impact of standard cuisine practices in tourism in Rajasthan U Bhartwal, N Sharma International Journal of Health Sciences, 8562-8571, 2022 | 3 | 2022 |
| Local Flavour in the Digital Age: Understanding Conditional Psychology in Consumers’ Online Food Decision-Making M Rani, U Bhartwal International Conference on Innovation and Regenerative Trends in Tourism …, 2024 | | 2024 |
| Preference of International and Domestic Tourists Towards Rajasthani Cuisine with Special Reference to Food Tourism in Rajasthan U Bhartwal, M Rani, R Tambi, N Sahrma International Conference on Innovation and Regenerative Trends in Tourism …, 2024 | | 2024 |
| Software Technology Foster Eco-Friendly Sustainability In Commercial Kitchen Operation. M Srivastava, U Bhartwal, A Pandey, M Rani | | 2024 |
| A Study on the Role of Digitalization in Regenerative Gastronomy Practices in Tourist Experiences M Rani, U Bhartwal Dimensions of Regenerative Practices in Tourism and Hospitality, 222-242, 2024 | | 2024 |
| Local Flavor in the Digital Age: Understanding Conditional Psychology in Consumers' Online Food Decision-Making U Bhartwal, M Rani, S Kaur Examining Tourist Behaviors and Community Involvement in Destination …, 2024 | | 2024 |
| MANAGEMENT OF RESOURCES INHERITAGEHOTELS INRAJASTHAN:(AN ANALYTICAL STUDY OF HERITAGEHOTELSOFSHEKHAWATIREGION). PK Sharma, N Sharma, U Bhartwal, L Kumar, KS Gaur International Journal of Early Childhood Special Education 14 (3), 2022 | | 2022 |
| Tourist Mindfulness via Experience Satvik Cuisine NS Umang Bhartwal SGVU International Journal of Convergence of Technology and Management 9 (1 …, 2022 | | 2022 |
| “State of Mindfulness in Gastronomic Practices” NS Umang Bhartwal SGVU International Journal of Convergence of Technology and Management 8 (2 …, 2022 | | 2022 |
| Bikaner Region Heritage and Gastronomy Culture :Attraction for National and International tourists NS Umang Bhartwal Juni Khyat 21, 186-201, 2022 | | 2022 |
| Role of Cuisine's Contribution in Branding of Destination Tourism Branding U Bhartwal, N Sharma NeuroQuantology 20 (7), 3064, 2022 | | 2022 |
| An Empirical Analysis of Consumer Preference and Attitude towards Local Regional Food: With Reference to Jaipur, Rajasthan S Saxena, N Sharma, M Shrivastava, U Bhartwal, ML Kumar, MA Tak | | |
| Involvement of Tourist in Classical Gastronomy Practices at Rural Region in the world R Tambi, U Bhartwal Structural and Institutional Dimensions of Sustainable Development Goals …, 0 | | |
| EVALUATION OF CULINARY PRACTICES AGAINST THE PERCEPTION OF TOURIST AT THE HOST REGION U Bhartwal, RK Tiwari | | |
| Cile: Lill lilil R Tambi, U Bhartwal | | |
| An Empirical Study on Consumer Preference for street food: With Reference to Jaipur Rajasthan S Saxena, N Sharma, M Shrivastava, P Sharma, U Bhartwal | | |
| EVALUATION OF CONSUMER BUYING BEHAVIOR FACTORS FROM STREET FOOD VENDORS S Saxena, N Sharma, M Shrivastava, U Bhartwal | | |
