logo

TLH 334 Service Quality Assignment

   

Added on  2021-02-19

7 Pages2062 Words76 Views
TLH 334 Service Quality

Table of ContentsINTRODUCTION...........................................................................................................................3SECTION A.....................................................................................................................................31) Discuss globalisation and key underpinning aspects of homogenisation andheterogenization in relation to food and drink consumption and cultural identity.................3SECTION B.....................................................................................................................................52) Critically discuss Slow Food Movement in relation to food consumption in the 21stcentury, integrating and giving examples of the concepts of provenance and local/artisanproduce...................................................................................................................................5CONCLUSION................................................................................................................................6REFERENCE...................................................................................................................................7

INTRODUCTIONService quality (SQ) is defined as comparison between perceived expectations (E) ofservice with perceived performance (P) which is called equation of SQ= P-E (Bernardo,Marimon and del Mar Alonso-Almeida, 2012). The enterprise with high quality assist in meetingexpectation of consumers in an effective and efficient manner. Improvement in service qualityincreases long term, profitability and economic competitiveness. This can be achieved throughimproving operational processes such as establishing reliable and valid services, identification ofproblems, measurement of consumer satisfaction and other performance results. In hospitalitysector, it is very important to maintain quality of products and services in an effective andefficient manner for better outcomes.SECTION A1) Discuss globalisation and key underpinning aspects of homogenisation and heterogenizationin relation to food and drink consumption and cultural identityGlobalisationIt is defined as integration of markets in global economy which helps in increasinginterconnectedness of national economies. This is regarded as process of integration andinteraction of companies, people and government globally (What is Globalisation, 2018).Globalisation has grown because of advances in communication and transportation technology.There is growth in international culture, trade and ideas which is related with cultural and socialaspects. The service quality has risen due to globalisation as consumer prefer healthy and safetyfood for consumption. In case of hospitality sector, it is essential to adopt globalisation so thathigh quality goods and services can be provided to consumers or users.Aspects of homogenisation and heterogenizationCulture homogenisation is defined as process through which local cultures are observedor transformed by outside culture. This can impact national identity, multinational media,cultural industries. It means western culture destroying and dominating other cultures. There arevarious aspects of homogenisation in relation to food and drink consumption and culture identity.Under homogenisation, people are afraid to adopt other culture as they feel if they accept suchculture then they can lose their own. They adopt in such ways which does not harm or declinetheir own culture and traditions. With rise in globalisation, there is change in need and demand

End of preview

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

Related Documents
Gastronomy Assignment Solved
|5
|754
|467

Service Quality in Food Business
|9
|2008
|73

Gastronomy: Globalisation, Homogenisation, and Heterogenization in Food and Drink Consumption
|9
|2465
|41

Gastronomy Exam
|13
|4891
|2

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

TLH 334 Service Quality : assignment
|8
|1240
|121