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Report on Gastronomy Art

   

Added on  2020-06-05

8 Pages2163 Words47 Views
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Gastronomy
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Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1A). Environmental issues that can affect food production..........................................................1B). Guideline that government have put in place to help in the sourcing and farming of food..1TASK 2............................................................................................................................................2A). Evaluating and comparing the popularity of The Five Field restaurant with ONE otherdifferent type of cuisine to understand different cultures and their product/food offers............2B). How different cultures influence cuisines ............................................................................3TASK 3............................................................................................................................................3A). Aspects that have influenced decision in the redesigning and planning of actual menu......3B). Food service styles................................................................................................................4C). Analysing the effect of the meal experience.........................................................................4CONCLUSION................................................................................................................................5REFERENCES................................................................................................................................6
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INTRODUCTIONGastronomy is an art of producing and serving food items to customers in the market.The report will cover environmental issues, SMR 11 guidelines, cultural differences impact onproduction and aspects that affect menu planning decisions making. Further, planning for aneffective menu, affecting elements and food services patterns will be discussed in this report.TASK 1A). Environmental issues that can affect food productionIt can be said that food production process is influenced by environmental issues whichaffect the quality and effectiveness of products and services offered by The Five Fields. Thereare different types of environmental issues such as climate, weather, energy, wastage, pollutionand global warming which affect menu as well as products and services effectively.Climate: Climate changes is a major problem which occurs due to the global warming andincreasing temperature of atmosphere. This will have a negative impact on production andproducts of food items through change in seasons, and new diseases as well.Weather: It can be said that weather changes very quickly and enormously which has asignificant impact on food production (Kivela, 2017). The five field food item is affected byweather changes which also affect production and profitability. Global warming: Emission of green house gases is one of the factor causing global warmingfrom people. It occurs due to the rising temperature of earth and oceans which affect theproduction of food items such as Dumplings offered by the Five Fields effectively. Pollution: Pollution is the biggest environmental issues now a days that with increasing numberof population the pollution is taking a significant place in particular country in terms of water, airpollution. This will affect the environment of producing food items which decrease quality.Waste disposal: The over consumption of resources and creation of plastics are creating a globalcrisis of waste disposal. The fast food packages, plastic bottles and other wastage affectenvironment and also production of food items in terms of raw material requires for producing aproduct such as Dumplings.B). Guideline that government have put in place to help in the sourcing and farming of foodThe government introduced SMR 11 which is designed to ensure safe production of foodservices such as food for human consumption and food for animals effectively. Under theEuropean law every business selling food products and services should follow some guidelines1
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