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Concepts in Hospitality and Gastronomy

   

Added on  2021-06-17

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Running head: CONCEPTS IN HOSPITALITY AND GASTRONOMY Concepts in hospitality and gastronomyName of the student:Name of the university:Author note:

1CONCEPTS IN HOSPITALITY AND GASTRONOMYTable of ContentsIntroduction:...............................................................................................................................2Discussion:.................................................................................................................................2Concepts of hospitality, hospitality management and hospitableness...................................2Social influences in hospitality..............................................................................................3Role of culture in hospitality management............................................................................5Impact of media on hospitality...............................................................................................6The concept of gastronomy and gastronomy tourism............................................................7Alternate hospitality paradigms and their scope....................................................................8Network hospitality............................................................................................................8Private hospitality...............................................................................................................9Future scope and practical implications for paradigm shifts in hospitality industry...........10Conclusion:..............................................................................................................................10References:...............................................................................................................................12

2CONCEPTS IN HOSPITALITY AND GASTRONOMYIntroduction:The term, “hospitality” is used to refer to the harmonious relationship that existsbetween a host and the guest. Hospitality management, on the other hand, refers to theapplication of specific and relevant concepts and practices related to management in areaspertaining to lodging, food and other fields associated with hospitality (Xu & Gursoy, 2015).Unlike hospitality, the term, “gastronomy” is not that easy to define; however, to put itsimply, gastronomy can be defined as the enjoyment of beverages and food. Gastronomy, tosay the least, is one of the most integral aspects of experience economy. The world is now anamalgamation of mass tourism and tastes which are influenced by media (Spence et al.,2013). As a result, restaurants and hotels are no longer guided by target market segmentationor marketing strategies – but by the hospitality quotient offered by them. Restaurateurs andhoteliers today are entrusted with the responsibility of serving world class beverages and foodwhich would bolster revenue and increase the satisfaction of the guests (Klosse, 2013). As amatter of fact, gastronomy can be called a sub category of hospitality, and the two areas areintricately linked, with a number of factors affecting them. For example, while consideringthe concepts and theories related to gastronomy and hospitality, one must take into accountculture, its impacts on food and the various factors that affect the food habits of people. Also,hospitality as a concept is guided by certain philosophies which must be studied (Ryan,2015). One must also take into consideration the multidisciplinary studies of anthropology,coupled with alternate hospitality paradigms, to understand the aforementioned concepts. Thefollowing research essay studies in depth the two concepts of gastronomy and hospitality andthe effect of culture, along with the theories and issues related to them. It also analyzes somealternate hospitality paradigms which have emerged in the twenty first century. Discussion:Concepts of hospitality, hospitality management and hospitablenessTo simply narrow down the concepts of hospitality to a guest and host relationshipwould be unfair; instead, as commonly found in literature related to hospitality, it can bedefined as the various intangible and tangible components like beverages, food, beds,environment, staff behavior and ambience – all of which together make up the experience ofthe guest. Thus, hospitality is essentially a fine blend between the physical environment of

3CONCEPTS IN HOSPITALITY AND GASTRONOMYthe guest and the behavior and attitude of people (Cook, Hsu & Marqa, 2014). Hospitalitymanagement would be characterized by the following factors – it would be conferred uponthe guest by the host when the former is away from his home, it involves a policy of givingand receiving and is based on interactions and finally, the host is responsible for the securityand physiological and psychological comfort on the guest (Mok, Sparks & Kadampully,2013). To understand the concept of philosophy in its entirety, one must understand thetheories of hospitableness or the philosophy of hospitableness. Hospitality emerged as akind of umbrella term in the 1980s, to denote all restaurants, bars, cafes and commercialaccommodation facilities which provided such services. Thus, while hospitality refers to theubiquitous way in which such services are provided, hospitableness refers to the willingnesson part of an individual to be hospitable, irrespective of the compensation or rewardsreceived. Therefore it can be asserted that hospitableness and hospitality form the underlyingprinciples of social sciences and commercial hospitality management around the world(Telfer, 2013). The field of academic study related to gastronomy would have to carry out anin depth analysis of the domestic, commercial and cultural domains, which are bothindependent and at the same time overlapping. The domestic sphere would entail all theissues which are related to provision of food and beverages and accommodation facilities,including the obligations of the both the guest and the host. The social factors refer to thesocial forces or the belief systems which impact the consumption and production of food anddrinks. The commercial domains take into account the economical impacts of hospitality(Lashley, 2015). Social influences in hospitality It would be important to study the domains of social influence in order to gaininsight into the social contexts were hospitality functions. In service industries like thehospitality industry which calls for more interactions between the customer and theemployee, the social aspect of the business must be analyzed. Such social influences wouldhave an extensive impact on customer loyalty and retention (Ariffin, Nameghi & Zakaria,2013). For example, there is a growing need to personalize hospitality services in hotels andrestaurants so that the needs and requirements of all customers are met. Similarly, a customeravailing services for the first time would have a different set of expectations as compared tothe regular customers who have proved their brand loyalty over time. Social influences wouldrefer to the personal interactions taking place between the service provider and the customer,where the former is expected to treat the latter in a warm, personable and understanding

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