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Nowadays, rapid prototyping is emerging as end use product in low volume. The accuracy of the fabricated components depends on various process parameters. Process parameters used in this investigation are layer thickness (150, 200 and 250 µm), infill pattern (linear, hexagonal and star fill), raster angle (0°, 45° and 90°) and infill density (40, 60 and 80%). Linear and radial dimension of knuckle joint are selected for the response factor.

The experiments are design by using response surface methodology (RSM). Four design variables at three levels are used to examine their influence on percentage error in linear dimension and radial dimension of the component. A prototype Knuckle joint is selected as component. Minitab-14 software is used for the design of experiments.

Experimental measure data is analyzed by using “smaller is better” quality characteristics. A regression model for the forecasting of percentage error in linear and radial dimension is developed. The developed model is within precision range. The optimum level of process for linear and radial dimensions are obtained: layer thickness of 150 µm, Infill pattern of linear, Raster angle of 90° and infill density of 40%.

It proves that both the mathematical model is significant and can be able to approximate the desired output value close to the accurate dimensions. While comparing the calculated F-values for both linear and radial dimension with the standard table (F-table, 0.05), it is found that at the given set of degree of freedom the standard F-values (6.61) is lower for that regression, linear, square and interaction source of the predicted model, for which p-values have already less than 0.05. It is desirable for significant process parameters.

The dimensional accuracy with respect to average percentage error of FDM produced knuckle joint is successfully examined. The effect of process parameters, namely, layer thickness, infill pattern, raster angle and infill density on average percentage error was investigated by RSM and analysis of variance table.

The novelty of this work lies in the fact that only few studies are available in archival literature related to influence of these process parameters on percentage error in linear and radial dimension for Polycarbonate (PC) material.

The novelty of this work lies in the fact only few studies are available in archival literature related to influence of these process parameters on percentage error in linear and radial dimension for Polycarbonate (PC) material.

This study aims to explore the reasons for the rise of independent, stand-alone restaurants and ascertains the benefits of outsourcing food and beverage (F&B) in luxury hotels in India from the perspectives of the strategic partners involved in such an alliance. The study also proposes different formats for F&B outsourcing in luxury hotels.

An exploratory study was carried out by collecting primary data from 16 Hotel General Managers and F&B operations experts through qualitative, semi-structured, personal and in-depth interviews. NVivo12 software was used to carry out a qualitative thematic analysis of the data. The primary data collected were triangulated with secondary data gathered through literature review of academic papers, industry reports and studies on the trends of restaurants in luxury hotels being outsourced.

The study focusses on the antecedents of the rise of stand-alone restaurants in the Indian hospitality industry. To combat the competitive disruption arising because of this trend, the study posits the business model innovation of outsourcing F&B operations in luxury hotels.

The benefits of a strategic alliance from the perspective of both parties – the luxury hotel and Michelin-star chef or branded/marquee restaurant – are elucidated. Further, three broad formats, which can be adopted for speciality restaurant outsourcing are also proposed. Practitioners, researchers and educationists in the hospitality industry would find the implications of this study useful in the context of the present customer-centric business environment where hotels are constantly striving to meet the exponentially rising bar of guest expectations in an increasingly globalised milieu.

The study proposes a preliminary road map for internationalisation of F&B operations through the business model innovation of outsourcing operations of in-house specialty restaurants by luxury hotels in the Indian context.

This study aims to explore and validate the antecedents of employer branding (EB) and assess their impact on EB measures taken by Indian information technology firms while promoting themselves as an employer of choice.

Through the method of content analysis of the EB literature published between 2010 and 2020, a total of 77 research articles that were published in various eminent sources, including papers 11 papers from Elsevier, 28 from Emerald, 12 from Taylor and Francis, 8 each from Wiley and Sage and finally 10 from Springer, were chosen for the final analysis. The results were confirmed through confirmatory factor analysis using structural equation modelling.

The analysis revealed the significant themes of the content: the primary antecedents of the EB, i.e. compensation and benefits, career opportunities, work–life balance, work environment and corporate social responsibility. The findings proposed that the employees working in the IT firms are more concerned about the compensation package, work–life balance and work environment. The study also suggested that employees love to work for organizations that benefit society and the environment.

The study emphasized the identification of the antecedents which are vital in impacting the organization’s EB strategy. The study suggested that corporate social responsibility, compensation and benefits and work–life balance are a few of the important antecedents that play a crucial role in engaging and retaining the existing talented employees in IT firms. Through the EB strategy, the firms can differentiate themselves from their competitors.