https://ejournal.lucp.net/index.php/ijrtbt/issue/feed 2026-07-23T08:03:51+00:00 Executive Editor info@ijrtbt.org Open Journal Systems <p style="float: left; padding-right: 30px;"><img style="width: 280px; max-height: 100%;" src="https://ejournal.lucp.net/public/site/images/admin/IJRTBT-cover.jpg" /></p> <p><strong data-start="172" data-end="247">International Journal on Recent Trends in Business and Tourism (IJRTBT)</strong> Online ISSN: 2550-1526 is an international, peer-reviewed, multidisciplinary, scholarly, refereed journal published by Lincoln University College, Asia Pacific Higher Learning Sdn Bhd. IJRTBT publishes articles in the areas of Management, Business, Tourism and Hospitality. It is an open access, double-blind peer reviewed quarterly journal published in January, April, July and October. Presently IJRTBT follows a Continuous Article Publication (CAP) process, meaning the journal publishes an article for an issue as and when the article is accepted.</p> <p style="text-align: justify; margin-top: 0px; margin-bottom: 10px;">The main principle of the <strong>International Journal on Recent Trends in Business and Tourism (IJRTBT)</strong> is to publish scholarly research articles in the fields of Management, Business and Tourism. The journal publishes papers of significant interest that contribute to the theoretical basis of business, management and tourism and hospitality studies. The International Journal on Recent Trends in Business and Tourism possesses broad scope. The journal caters development of editorial policies to create reachable, thought-provoking content for the general academic business community. <strong>IJRTBT</strong> values systematic reviews, original papers, and peer-reviewed research on all aspects of Management, Business and Tourism.</p> <p style="text-align: justify; margin-top: 0px; margin-bottom: 10px;"><strong data-start="122" data-end="138">Open Access:</strong> The articles published in the International Journal on Recent Trends in Business and Tourism (IJRTBT) are Open Access (OA), ensuring that articles are freely available online without subscription restrictions. IJRTBT not only provides free access to readers but also grants clear rights for reuse, typically under Creative Commons licenses. This promotes wider dissemination, visibility, and utilization of scholarly work.</p> <h3>Topics of interest to IJRTBT readers include:</h3> <p style="margin-top: -20px; text-align: justify;">1. Accounting &amp; Finance 2. Advertising 3. Business and Marketing 4. Business Economics 5. Business Information Technology 6. Crisis Management 7. Education Management 8. Executive Management 9. General Management 10. Health Care Management 11. Human Resource Management 12. Operation Research 13. Project Management 14. Stock Market Analysis 15. Supply Chain Management 16. Tourism and Hospitality</p> https://ejournal.lucp.net/index.php/ijrtbt/article/view/5577 2026-04-30T05:22:58+00:00 Pratap Singh Sisodiya pratap.iohm@ipsacademy.org Lokeshver Singh Jodhana pratap.iohm@ipsacademy.org Gourav Namdeo pratap.iohm@ipsacademy.org

<p class="paragraph1" style="line-height: 115%;"><strong><span lang="EN-US" style="font-size: 10.0pt; line-height: 115%; font-family: 'Arial',sans-serif;">Introduction</span></strong><span lang="EN-US" style="font-size: 10.0pt; line-height: 115%; font-family: 'Arial',sans-serif;">: Small and medium bakery enterprises in Indore operate between traditional family production and modern café, patisserie, and online formats. This study examined how equipment, ingredient, and digital innovations diffuse across small, medium, and premium bakeries and how suppliers, peers, and training actors influence adoption. <strong>Methods</strong>: A cross-sectional mixed-methods design was used. Quantitative data were collected from 90 bakery owners or managers, with equal allocation across small, medium, and premium outlets. Qualitative evidence was obtained from 15 semi-structured interviews with owners, suppliers, trainers, and advisory actors. Descriptive statistics, Pearson chi-square tests, and thematic analysis were interpreted through the Diffusion of Innovations and Technology-Organization-Environment frameworks. <strong>Results</strong>: Premium bakeries recorded the highest overall innovation index (80), followed by medium bakeries (57) and small bakeries (36). Digital tools were adopted more widely because they were relatively affordable, visible to customers, and easy to trial. Bakery category was significantly associated with the reported drivers and barriers. Equipment and ingredient innovation was constrained by capital cost, skill gaps, supply inconsistency, and uncertainty about returns, particularly among small bakeries. Supplier demonstrations and peer observation were the strongest diffusion channels. <strong>Conclusion</strong>: Innovation diffusion in Indore's bakery sector is uneven, socially mediated, and shaped by organizational readiness. Inclusive modernization requires practical demonstrations, affordable trials, supplier support, and locally relevant training for smaller bakeries.</span></p>

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