TLH334: Exploring Globalisation & Food Business Planning in the UK

This report provides an introduction to gastronomy, defining it as the study of the relationship between culture and food. It focuses on the theme of globalisation in the food industry, analysing homogenisation and heterogenisation within the UK market. Homogenisation is defined as the intensive mixing of foods and forces to achieve a uniform outcome. The report also touches upon factors and issues to consider when planning to open a food business in the UK.

TLH334: Gastronomy

Introduction
The assignment presented below has been prepared with paying emphasis on the theme of
gastronomy. Gastronomy can be defined as the study in which the relationship between
culture and food is studied. It can also be stated as the art in which the main aim of an
individual is to serve delicate and rich experience to the consumers such that they may have a
good insight about the knowledge of science and food preparations of that particular region.
In the management report provided below, the main aim of the author would be to explain the
concept of globalisation and to present a deep analysis of two main aspects of globalisation
i.e. (a) Homogenisation and (b) Heterogenisation in relation to the food industry. On the
contrary, in the later segments of the report, there is a brief discussion presented on the
factors and issues that are required to be considered while planning to open a food business in
the business industry of UK.

Section A
In this segment of the report, the author has presented a brief analysis of the two of most
important factors of globalisation i.e. homogenisation and heterogenisation in reference to the
food industry. Globalisation can be explained as the process in which major companies and
businesses pay emphasis on expanding their approach to the international markets in order to
increase the revenue generation and their market captures (Mowforh & Munt, 2015). This
segment of the report is more inclined towards the discussion of aspects of globalisation with
respect to the food businesses. The industry that has been elected in order to discuss the same
is the UK. The explanations of these factors have been presented below as follows:
Homogenisation
Homogenisation can be identified as the mixing of various foods and forces in an intensive
manner such that an effective outcome can be extracted. Though this is a popular method of
innovation, it should be noted that this does not work on every kind of liquid or solid
products which makes it essential to take extensive care of this process (Zamora & Guamis,
2015).

References
 Mowforth, M. and Munt, I., 2015. Tourism and sustainability: Development,
globalisation and new tourism in the third world. Routledge.
 Zamora, A. and Guamis, B., 2015. Opportunities for ultra-high-pressure
homogenisation (UHPH) for the food industry. Food Engineering Reviews, 7(2),
pp.130-142.