Gastronomy: Globalization, Homogenization, and Heterogenization in Food and Drink Consumption

This document discusses the concept of gastronomy and its practical and theoretical aspects. It explores the impact of globalization on food and drink consumption and cultural identity, focusing on homogenization and heterogenization. It also provides insights into the factors to consider when planning and operating a food business. The document offers valuable information for individuals interested in the field of gastronomy and food entrepreneurship.

Gastronomy
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Contents
INTRODUCTION.......................................................................................................................................3
Section A.....................................................................................................................................................3
Through example critically discuss globalisation and key underpinning aspects related to
homogenization and heterogenization in relation to the food and drink consumption and cultural
identity.....................................................................................................................................................3
Section B.....................................................................................................................................................4
Discuss the factors needed to consider when planning for open and operate a food business..................4
CONCLUSION...........................................................................................................................................6
REFRENCES..............................................................................................................................................7
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INTRODUCTION
Gastronomy refersto a study wheredata and information associatedwith the relationship
with culture as well as food, method of preparation & serving, style of preparing food in specific
area or region along with science related to good eating. Thereare two main types of gastronomy
whichincludes practical as well as theoretical gastronomy. For a hotel, café or restaurant, in order
to gain success at the competitive marketplace it is very important to have better understanding
about gastronomy as it will assist in creating effective aswell as attractive dish which isliked by
customers in an efficient manner. The majorgoal behind developing thecurrent report is toknow
about globalizationas well as its key aspect associatedwith homogenization &heterogenization in
reference to consumption of food &drink alongwith examining of cultural. In additionto this, the
report also going to includes discussion about various elements required to consideredwhile
operating a new food venture.
Section A
Withinstance critically examineglobalization& the key underpinning aspects associatedwith
homogenization as well as heterogenization in context to the consumption of food &drinkand
cultural identity.
The emerging concept of globalization has enhanced food business a lot with the passing
course of time. Globalization has brought range of innovations within the dishes that are being
offered to the customers at international scale. Also, it has moulded the style of food offering
pattern in order t influence interest of maximum number of customers towards them. With
reference to the food and beverage sector it has been analysed that there are mainly two types of
aspects that are linked with the consumption of food and drinks and its culture. These cultures
are homogenization and heterogenization. In homogenization aspect, the overall food business is
mainly developed with the cultural values of the particular country. The main reason behind
acquiring this is to attract more and more number of customers towards them and enhance their
percentile of sustainability within the same marketplace. Seaweed Donut and Dry pork are
offered by the Dunkin’ Donut in the market of China. Both of them are common example of
homogenization aspect which is associated with food and beverages consumption and cultural
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identity. The main reason behind this is the culture of China as they are habitual of consuming
seaweed and pork in the majority ratio. They also offer it through the Dunkin Donut company
with the motivating of influencing interest of maximum number of Chinese people towards their
shop and make purchase of the same food products. This simply maintains the sales performance
of the particular restaurant as they are able to attract more number of customers with their culture
associated food. This is one of the common examples of homogenization food. Another common
example of homogenization food is Shrimp Nuggets which is being offered by the KFC in
Singapore market. The respective type of food belongs to sea food category which is being
highly common in Singapore as it belongs to their respective culture. This directly influences
interest of maximum number of customers of Singapore as feel happier to consume their cultural
linked food.
Apart from this, heterogenization food is determined as another aspect of food and drink
sector that is highly linked with its consumption and connection with the cultural values. Here,
this term simply means that heterogenization food products which are completely different from
country to country but still they are popular for their particular nation only. This could be well
understood by considering few examples of heterogenization . Beef noodles soup is considered
as one of the common example of heterogenization as it is the traditional dish of Taiwan or Asia
area. Here, it has been analysed that people of Taiwan and Asia area are highly health conscious
and also believes in consuming rich nutrition and protein food that supports them in living the
healthy lifestyle. Along with this, it has also been seen that beef soup contains higher nutritional
values with the hearty beefy flavor that ultimately satisfy its customers are extensive level. Apart
from this, another example of heterogenization food is dumplings of china. This is seen as the
highly cheap food product that is minced meat with the vegetable wrapped in the elastic dough.
All of them are further steamed in thin layer of water until it get cooked. It has also been seen
that the respective dish is highly popular in china as people of this nation prefers boil food and
steam food in their consumption. On the basis of the above specified example, it can be said that
both the homogenization as well as heterogenization are determined as the two main aspects in
the food and beverage sector that is being offered to customers in different nation’s restaurant or
hotel. Here business managers are required to develop their understanding over the culture which
help them in offering foods as well as drinks accordingly.
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Section B
Discuss the elementswhich are required toconsider when planning for open & operate a food
business.
Food business refersto a business function where a business entity offers food items to
their consumers in order to make them successful at the competitive marketplace. It is very
essential for a food business entity to bring innovation and uniqueness in their offerings on a
regular basis so that they can easily attract customers towards their organization by providing
them twist in the regular food products. It has also been identified that there are various types of
food entities which can be opened by every individual person at the competitive marketplace.
Some of the example of such business organization includes restaurant, catering services,
bakery, cooking classes, juice shop, food truck, ice cream shop, fast food shop,chocolate making,
dairy, sweet shop, & soon. These are the business which can be opened by an individual person.
But on the other hand, before opening such ventures, it is said that there are different types of
factors which needs to be considered as well as analysed so that they can easily operate their
activities and functioning at the marketplace in an appropriate and effective manner. Some of the
major elements which needs to be considered are going to be discussed as follows in a detail
manner:
 Location – It refersto the first and themost essential factor which needs to be considered
by a business owner while launching or Opening a new business entity at the
marketplace. Before launching newbusinessentity at market, one of the most essential
element is selection of location asit is the base of the organization. Before deciding menu,
developing business plan, applying for loan aswell as other activities related to business
organizations it is important to select location ofthe business entity where they going to
open their own venture. Therefore, it is very crucial for the success of the company that
they grab attention of large number of people towards the organization. As location of the
business highly influence the overall performance and profitability of the company in
both positive and negative way.
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 Menu card – While formulating menuof a food business entity it is required by the
managers to ensure that they create something new and unique which attract customers
towards the company. It will assist individuals in order to grab their attention atthe
competitive marketplace and retain them for a longer period of time. For this, it is quite
essential for the management to consider that for developing an ideal restaurant menu itis
essential to create balance between unique and new dishes along with old dishes.
Inaddition to this, manager of the company need to develop menu asper thetheme of the
restaurant.
 Target customer –anotheressential element requiredto be considerby individuals while
opening a new business entity are there customers. In the present context offood business
it is very essential for the management to decide their targeted customers first as they
need to prepare menu according to their requirements and demands. For instance for
menuof kids there must be sweets, chocolates, fast food and on the other handin reference
to target professional menu of the restaurant must consist of coffee, breakfast &soon.
 Staffing –Forevery business organization staff considered as one if the most essential and
crucial element as they are the one who assistthem in order to accomplish their goals and
objectives in an appropriate manner and within given time period. For creating a
successful food business entity it is required by the management team to hire staffs who
have professional knowledgealong with experience so that they can fulfil all the
requirements of customers in an effective manner. Therefore, in order to makea business
successful quality as well astaste of the food needsto be high.
 Business plan –Itrefers to one of the most essential element which need to be considered
by higher authorities or owner of the food business entity so that they can create
strategies and policies according to the requirements. It is said that there are different
types of elements which needs to be focused such as tax laws, rules and regulations
related to food, licensing, employment law &soon. Furthermore, Business plan shows
the overall journey of the business which assist in developing strategies and policies as
per the requirements of changing environment.
 Financing options –Forrunning a business organisation in a smooth manner, it is very
essential for them to have sufficient amount of funds. In the present context of opening a
new business managersare required to gather funds and different sources so they can
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easily perform their functions at the competitive marketplace. Sources of funds which can
be used by owners includes funding , bank loan, family and friends and many more.
 Competition at market – In thepresent competitive environment, it is said that there are
ample number of business organizations who perform their functions in food sector.
Before launching a food business it is required to examine the location and competition
arise at the environment. By determining this in an effective manner uniqueand
innovative dishes can be prepared by then so they can attract large number of people
towards them. Along with this, in order to create awareness at the marketplace, different
marketing methods can be used by management team so that they can retain their
customers for a longer period of time and attract new people towards them.
Withthe aid of above discussion, it is said that above mentioned elementsplays very
essential role and needs to be considered by managers before launching food business entity. All
these factors assist them in order to modify their strategies and policies as per the changing
requirements. Therefore, it is required by the owner of food business entity to consider all the
above stated elements in an effective manner while opening a new business entity at the
competitive market.
CONCLUSION
Withthe aid of above stated analysis it has been concluded that in order to gain success at
the competitive marketplace itis said that understanding and knowledge is required by the
management team so that they can perform all the operations in an ethical and systematic
manner. It has also been analysed that by having proper knowledge about gastronomy helps in
developing attractive dishes which help in grabbing attention of customers and gain competitive
advantage. Along with this, better knowledge and understanding is also required about
homogenization andheterogenizationrelatedto the consumption of drinks and food so that they
can develop new and innovative dishes in order to influence customers interest towards the
organization. Furthermore, it has also been concluded that location, target customers, menu and
competition are the factors which highly influence the business operations of a food company.
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REFRENCES
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University Press.
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