Overview

The future of contactless technology in hotels and restaurants transforms the guest experience, driven by growing consumer expectations for convenience, hygiene, and efficiency. From mobile check-ins and digital room keys to touchless payment systems and voice-activated in-room controls, these innovations streamline operations while enhancing personalization. In restaurants, QR code menus, self-service kiosks, and app-based ordering become standard, reducing waiting times and minimizing physical contact. As AI, IoT, and mobile integration evolve, contactless solutions may become more widespread, reshaping the hospitality industry into a more seamless, data-driven, and guest-centered environment. Future of Contactless Technology in Hotels and Restaurants explores the convergence of technology and guest experiences, analyzing how digital resources transform the operations of hotels, resorts, and dining establishments. It provides perspectives on digital marketing techniques, guest customization, operational improvements, and the future of hospitality business frameworks. This book covers topics such as sustainable development, e-commerce, and digital technology, and is a useful resource for business owners, engineers, academicians, researchers, and scientists.

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Varinder Singh Rana is presently working as Department Chair of Hospitality and Tourism Management at City University Ajman, Ajman, UAE. He received his Doctorate (Ph.D.) in Hospitality from Amity University, Noida, and completed his post-graduation in Hotel Management and Catering Technology from St Peters University, Chennai. He obtained his Bachelor’s in Hotel Management from Bangalore University in 2001. He has over 21 years of experience in Academia and Industry. He has provided his services to CT University, GNA University, Lovely Professional University, Punjab Tourism Development Corporation, and various reputed hotels. He has 12 National records in the Limca Book of Records. He is a member of the Board of Management and the Board of Studies of various Universities. He has authored 12 books and 32 research papers in International Journals. He has a vast experience in research and he has organized more than 20 International conferences. He has been invited as a keynote speaker, session chair, and panelist in more than 50 research conferences and seminars. He is a member of the editorial board of five International and three National Journals. He is a certified hospitality educator from American Hotel and Lodging Education Institute. He is the General Secretary of the Chefs Association of Five Rivers which is the nodal body of the Indian Federation of Culinary Associations (IFCA). He served as head chef to the honorable President of India and the President of the Republic of Afghanistan during their visit to Punjab. He is a certified Master Trainer of the Food Safety and Standards Authority of India. He has been awarded by Phagwara Administration for outstanding professional work in 2017. He has been awarded the Best Culinary Educator award by the Indian Federation of Culinary Association (A Nodal Body of the Ministry of Tourism, Government of India). He grabbed Two Silver Medals and one Bronze medal for the Republic of India at the International Culinary Challenge, Uzbekistan where 22 countries participated. He has been associated with many projects of the Punjab Heritage and Tourism Promotion Board (PHTPB).

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