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Critical Discussion of Globalization

   

Added on  2021-02-20

7 Pages1606 Words103 Views
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TABLE OF CONTENTSSECTION A.....................................................................................................................................1Critical discussion of globalization and key underpinning aspects of homogenization andheterogenization..........................................................................................................................1SECTION B.....................................................................................................................................2Critically discuss the factors you need to consider when planning to open and operate a foodbusiness.......................................................................................................................................2REFERENCES................................................................................................................................4
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SECTION ACritical discussion of globalization and key underpinning aspects of homogenization andheterogenization.According to the Giulianotti, (2017) Globalization is the process that depicts theintegration and interaction among people, companies and government worldwide. Globalisationhas raised many opportunities and threat in the economy. Wright, (2016) stated that,globalisation has leads to free movement labours and raise the economies of scale as well as alsoraise the investment opportunities of the businesses. On the other hand, it has been argued by theGygli and et.al., (2019) that, globalisation has raises the risk of inflation as the strong demand forenergy and food has caused a steep rise in the prices of commodities. Further it has been alsoargued by the Wunderlich, (2016) that, globalisation has raised the competition that ultimatelyput pressure on the small firms that they are not had access to enough resources to compete atinternational scale. According to the view of Ger, (2017) The food and beverage sectors continues to expandas well as diversity mainly as consumers look for more healthful products which suit on therebudget and lifestyle. Homogenization means to make the things uniform. In relation to food, thecommon methods of processing the food items. In high pressure homogenization, organisationused efficiently, safely products. Homogenization not only manufacture particle size throughforces involving shear, acceleration, high pressure but it also allows for the stable as well asconsistence manufacturing of suspension, emulsion as well as all other goods which are essentialfor liquid suspended in another liquid. On the other hand, heterogenization is the technique of adoption of factors of globalcultures in called as cultural heterogenization. The most popular homogenization in the food isused is for milk as it is globally used in the production of spreads, salad dressing, souses, dish,meat pate, fruit juices etc. As per the Crane and et.al., (2016) it helps in delivering the dish orproducts with similar flavour, texture, taste to the customers. There are some examples of fooditems that are only found on the fast food menus in specific nations such as Black Ninja- BurgerKing Japan, Shrimp Nuggets KFC Singapore, Seaweed Donut and Dry Pork in China. On theother hand, Pieterse, (2019) said that, cultural diversity is depicted by the heterogeneity in foodprocessing or consumption. Basically heterogenization is the adoption of factors of internationalculture to local culture. With the increasing the impact of globalisation, the transfer of food1
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