Gastronomy Report: Cultural Influences on Food Production

This report delves into the art of gastronomy, examining various aspects of food production and service. It begins by exploring the environmental issues that impact food production, such as climate change, pollution, and waste disposal, and discusses government guidelines like SMR 11 designed to ensure food safety. The report then evaluates the popularity of The Five Fields restaurant by comparing it with other cuisines, highlighting the influence of cultural differences on food choices and preferences. Furthermore, it analyzes the factors that influence menu planning decisions, including balanced diets, seasonal foods, and current trends. It also covers different food service styles, such as table service and self-service, and assesses the effect of the overall meal experience on customer satisfaction. The report concludes by summarizing the key findings and emphasizing the importance of considering environmental factors, cultural influences, and customer preferences in the gastronomy industry, with references to supporting literature.

Gastronomy

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
A). Environmental issues that can affect food production..........................................................1
B). Guideline that government have put in place to help in the sourcing and farming of food..1
TASK 2............................................................................................................................................2
A). Evaluating and comparing the popularity of The Five Field restaurant with ONE other
different type of cuisine to understand different cultures and their product/food offers............2
B). How different cultures influence cuisines ............................................................................3
TASK 3............................................................................................................................................3
A). Aspects that have influenced decision in the redesigning and planning of actual menu......3
B). Food service styles................................................................................................................4
C). Analysing the effect of the meal experience.........................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Gastronomy 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 on
production and aspects that affect menu planning decisions making. Further, planning for an
effective menu, affecting elements and food services patterns will be discussed in this report.
TASK 1
A). Environmental issues that can affect food production
It can be said that food production process is influenced by environmental issues which
affect the quality and effectiveness of products and services offered by The Five Fields. There
are different types of environmental issues such as climate, weather, energy, wastage, pollution
and 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 and
increasing temperature of atmosphere. This will have a negative impact on production and
products 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 a
significant impact on food production (Kivela, 2017). The five field food item is affected by
weather changes which also affect production and profitability.
Global warming: Emission of green house gases is one of the factor causing global warming
from people. It occurs due to the rising temperature of earth and oceans which affect the
production 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 number
of population the pollution is taking a significant place in particular country in terms of water, air
pollution. 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 global
crisis of waste disposal. The fast food packages, plastic bottles and other wastage affect
environment and also production of food items in terms of raw material requires for producing a
product such as Dumplings.
B). Guideline that government have put in place to help in the sourcing and farming of food
The government introduced SMR 11 which is designed to ensure safe production of food
services such as food for human consumption and food for animals effectively. Under the
European law every business selling food products and services should follow some guidelines
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measured and formulated by government in order to make production safe for everyone. The
guidelines provide specific responsibilities which should be done by businesses. The firm must
not place unsafe food or animal feed on the market. Unsafe food should not be feed to animals as
well as humans. The food is unsafe for different reasons such as it contains undesirable
substances such as contaminants as maxima, if its delivered, stored or processed in a way which
expose herbicides, pests, adverse weather etc.
In addition to this, to deal with unsafe food or feed The Five Field should arrange for
unsafe food which left possession to be withdrawn from market. If in any case someone deliver
unsafe food should be reported to FSA or local authority effectively (Uysal, Prebensen and Chen,
2017). Unsafe feed should be destroyed and a report should be made to FSA or local authority
about the unsafe use of hygiene foo items. The firm should keep record and traceability in a
accessible format so that inspection officers can see it better. Supplier name, address and
quantity of products with delivery date should be mentioned in a document of products leaving
the farm or restaurant efficiently.
TASK 2
A). Evaluating and comparing the popularity of The Five Field restaurant with ONE other
different type of cuisine to understand different cultures and their product/food offers
It can be said that people have their own choices and preferences which affect the
production of food items offered by restaurant in the market effectively. Different culture, trends,
choices, tastes, preferences, perception affect business production effectively. It can be analysed
that Dumpling is a Chinese dish which is offered by Five Field restaurant as a popular dish for
them. In respect to this, White pasta is also a cuisine which is a very popular dish served by all
restaurants. Different culture of people diversify their choices towards food items that Chinese
people mostly love Dumplings and do not prefer to eat white pasta which is used by local people
as a popular dish for them effectively.
White pasts served by Black Penny restaurant in London, UK. People love to have white
pasta on their tables in BP but mostly Chinese people used to take Dumplings. This is all because
of cultural differences and choices as well as perception on minds. This will affect the popularity
of both dishes offered by different restaurants (Hegarty, 2014). People living in London like to
have white pasts and just opposed to it people living in China mostly like Dumpling that it is a
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famous dish in their nation. Thus, it can be said that different culture produce variety of food
items according to the taste and preference of customers in the market effectively.
B). How different cultures influence cuisines
It can be said that culture is different for every country that it also affect living and eating
standards effectively. Culture covers behaviour, values, religions, attitudes, traditions and living
standard which is different in every nation.
Behaviour: It can be said that behaviour of every individual is different either living in same
country or different. It has a potential impact on business as well as food production that demand
will help to analyse quantity of producing material in terms of food items.
Traditions: Some dishes are traditional for people that they love to make and eat on a specific
occasion or party. People choice their favourite food item for the occasion which is according to
their tradition.
Living standard: Living standard is also different of people that some likes juice and bread in
their breakfast but some like to have tea only. This will also affect the cuisine production
effectively (Geist and Browne, 2016).
Attitudes: Attitudes are also various for every people which affect the production of that
particular dish which is Dumplings. The Five Field should manage their production according to
the attitudes and behaviour of people in order to increase sales.
TASK 3
A). Aspects that have influenced decision in the redesigning and planning of actual menu
It is analysed that Dumpling is not enough to attract customer taste and preferences that a
new menu plan should be designed in order to change the menu planning. There are some
elements which has a negative impact on decisions regarding redesigning and planning of actual
menu effectively.
Balanced diet: Balanced diet is necessary in a new product or food item in order to ensure the
food is hygiene as well as useful for patients with diabetes and other diseases. Balance diet
should be managed in order to confirm dish in menu planning.
Seasonal foods: Seasonal foods should be analysed by firm in order to design a new menu plan
for business. This will help to maintain sales and profitability by managing other items less sales
effectively.
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Healthy eating: Healthy eating contains protein, vitamins and minerals which should be added to
new dishes in order to ensure customers health towards food item. This will also affect decisions
making for a new menu plan.
Fashion: Fashion affects menu planning that people like to use things which are going in fashion
and running in trends (Kelly, 2016). People mostly try something different and according to the
fashion that it affect menu planning decisions.
B). Food service styles
There are different food service styles such as reception service, plated buffet service,
table service, self service, action station and family style service etc. the selected dish is
Dumpling which will be served as a table service for customers.
Table service: The table service is a style of foo service where the diner sits at the table and
served by a waiter/waitress. The Dumpling will be served as reception service that total package
of featured activities undertaken by receptionist (Geist and Browne, 2016).
Self-Service: Self service is where customer himself approach to the reception and collects dish
which is ordered. Instead of that for Dumpling, action station service will be used which includes
wok stations, mashed potato bars, fajitas, pasta stations, grilled meats etc.
Reception service: In reception service total package of featured activities undertaken by
receptionist. In respect to this, family style service is also effective to serve Dumplings to
customers that it has gained a lot of popularity in recent years because it is less formal than a
plated meal.
C). Analysing the effect of the meal experience
The effects on customer satisfaction of the pace of welcome, seating, and taking drink
orders depend partly dining experience can vary substantially, the goal of survey that used to
examine the relationship server, ordering and delivery of drinks, ordering food, and delivery of
the first food course effectively (Hegarty, 2014).
Services will help to meet customer satisfaction that the order should be placed on time to
achieve targets. Ambiance of restaurant is to provide high quality services and products to
customers in order to achieve customer loyalty and satisfaction goals. Dishes should be planned
well in the menu bar so that customers can easily select best one for them and specially
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Dumpling should be highlighted as best meal of The Five Field restaurant. This will help to
achieve customer targets and goals effectively.
CONCLUSION
It can be concluded from the above report that environment issues affect business
production he government introduced SMR 11 which is designed to ensure safe production of
food services such as food for human consumption and food for animals effectively. People have
their own choices and preferences which affect the production of food items offered by
restaurant in the market effectively. Culture covers behaviour, values, religions, attitudes,
traditions and living standard which is different in every nation. There are different food service
styles such as reception service, plated buffet service, table service, self service, action station
and family style service etc.
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REFERENCES
Books and Journals
Kivela, J., 2017. Gastronomy Tourism: Croatia, a Land of Wine and Plenty, or Beyond Pizza and
Grill!. In Evolution of Destination Planning and Strategy (pp. 265-278). Palgrave
Macmillan, Cham.
Uysal, M., Prebensen, N.K. and Chen, J.S., 2017. Gastronomy in a co-creation context RUHET
GENC. In Co-Creation in Tourist Experiences (pp. 109-122). Routledge.
Hegarty, J., 2014. Standing the heat: Assuring curriculum quality in culinary arts and
gastronomy. Routledge.
Geist, B.S. and Browne, M.D., 2016. Adapting to Hospital Culture and Improving Patient Care:
Development of a Pediatric Gastronomy Tube Medical Program.
Kelly, D., 2016. A Migrant Culture on Display: the French Migrant and French Gastronomy in
London (19th to 21st centuries). Modern Languages Open.
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