logo

TLH 334 Service Quality : assignment

   

Added on  2021-02-20

8 Pages1240 Words121 Views
 | 
 | 
 | 
TLH 334 Service Quality
TLH 334 Service Quality : assignment_1

TABLE OF CONTENTSQues 1. Critically discuss globalisation and key underpinning the concept of homogenisationand heterogenization in relation to consumption of food and drink .....................................3Ques 2.Using examples, discuss the global nature and geographies of fine dining...............4REFERENCES................................................................................................................................5
TLH 334 Service Quality : assignment_2

Ques 1. Critically discuss globalisation and key underpinning the concept of homogenisation andheterogenization in relation to consumption of food and drink `Globalisation can be refereed to as interaction as well as integration among people ororganisation. It is the globalisation which has improved the living standards of people.Globalisation has bought big as well as significant changes in the food system. With theglobalisation , the new trends of fast food have emerge which has adverse influence on thehealth of people. In context of globalisation , the food as well as beverage industry continues to grow anddiversify. With the globalisation , the consumers have now become more conscious abouthealthy food products which fits both their lifestyle as well as budget. Homo as well asheterogenisation is considered to be as the important aspects of globalisation which has greatcultural implications. Globalisation has great influence on food supply as well as cuisine. Homogenisation can be referred to as procedure which is utilised to make mixture oftwo mutually non – soluble liquids. The main purpose of homogenisation is to reduce thesubstance. The homogenisation force of globalisation is considered to be as biggest risk toauthenticity of food. Heterogenisation can be defined as a result of increased in interactionbetween globalisation as well as localization. Heterogenisation is based on the concept of globalas well as localised consciousness . It is the concept which is based on assumptions that globlafood products can be accepted as well as could be adapted to meet the requirement of localtraditions.There are some authors those who perceives that globalisation significantly affected theculinary supply in destination, it has also been posited to exert considerable influence on foodconsumption in tourism. The authors has also stated that the power of globalisation is recognisedto produce homogenisation in behaviour of customers. It is the factor which might give rise toconvergence in food consumption in tourism (Zamparini, 2018.). Whereas, there are few authorsthose who believe that the force of localisation is considered to bring about heterogenisation inconsumer preferences. However, it has been argued by other researchers that there has beensignificant change in food consumption pattern among people because of dialectical force that isknowledge about the nutritions as well as other elements in the food. There are few otherauthors , who stated that globalisation has lead to diversity and given rise to culinary supply
TLH 334 Service Quality : assignment_3

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Globalisation and Homogenisation in Food and Drink Consumption
|8
|1949
|62

Gastronomy Assignment Solution
|10
|2318
|109

Globalisation, Homogenisation, and Heterogenization in Food and Cultural Identity
|7
|1928
|22

Aspects of Globalization : Assignment
|10
|3079
|456

Sample Assignment on Globalisation
|7
|1412
|471

Service Quality in Food Business
|9
|2008
|73