Gastronomy Report: Globalisation, Food Business Factors Analysis

This report delves into the multifaceted world of gastronomy, examining the interplay between food, culture, and globalization. It critically analyzes the impact of globalization on food and drink consumption, focusing on homogenization and heterogenization and their influence on cultural identity, providing examples such as Dunkin' Donuts adapting to the Chinese market with pork and seaweed donuts. The report then shifts its focus to the practical aspects of starting and operating a food business, outlining essential factors such as location, menu development, target customers, staffing, business planning, financing options, and market competition. It emphasizes the importance of understanding market trends, customer preferences, and cultural nuances to develop effective strategies. The report concludes by summarizing key findings and underscoring the need for a comprehensive approach to ensure success in the competitive food industry.

Gastronomy
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Contents
INTRODUCTION.......................................................................................................................................3
Section A.....................................................................................................................................................3
Through example critically discuss globalisation and key underpinning aspects related to
homogenization and heterogenization in relation to the food and drink consumption and cultural
identity.....................................................................................................................................................3
Section B.....................................................................................................................................................4
Discuss the factors needed to consider when planning for open and operate a food business..................4
CONCLUSION...........................................................................................................................................6
REFRENCES..............................................................................................................................................7
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INTRODUCTION
Gastronomy is considered as the study in which information related to relationship
among food and culture, art of preparing and serving in rich or delicate and appetizing food, style
of cooking of particular regions or location and science of good eating (Bertan, 2020). In order to
be successful in hotel, restaurant or any other food business it is essential to have knowledge of
gastronomy as that will help in developing most effective dish which like by customers. The
main aim of developing this report is top understand about globalisation and its key underpinning
aspect that are related to homogenization as well as heterogenization in relation to food and drink
consumption and identity of cultural. Along with this it will also include factors need to be
considered for open a food business.
Section A
Through example critically discuss globalisation and key underpinning aspects related to
homogenization and heterogenization in relation to the food and drink consumption and cultural
identity.
Through globalisation a food business is enhancing day by day as well as it also help in
adding innovation in the dishes and style of offing food. There are generally two types of
underpinning aspects which is related to food and drinks consumption as well as cultural identity
i.e. homogenization and heterogenization. According to homogenization, a food business
develop their products or dishes according to culture of specific nation so that they can attract
more and more customer and it will also help in sustaining at the market for lifetime. There are
several examples of homogenization related to food and drinks consumption as well as cultural
identify such as Dry pork and seaweed Donut which is offer by Dunkin’ Donuts in the China
market (Globalization and Homogenization of Culture: Taking a Closer Look at Fast-Food
Restaurants, 2020). This is so because it is China culture that they consume pork and seaweed in
high ratio, by offering this they of Donut respective company able to attract more and more
Chine people towards their shop. Another example of homogenization food and drink
consumption as well as culture identify is Shrimp Nuggets that is offer by KFC in market of
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Singapore which is sea food nuggets which is like by respective country customers as it is their
culture that they consume sea food.
In addition to this another key underpinning aspect is heterogenization which related to
food and drink consumption as well as culture, these are those food products which are totally
different from one country to another and they are famous for that specific nation. There are
several examples of heterogenization such as beef noodles soup which is tradition dish of Taiwan
or Asia area (Daries Ramón, 2020). It is so because it is their culture to eat healthy and protein
rich food, according to that respective dish is consist of beef soup which is rich with hearty beefy
flavor as well as it contain high protein. Another example of heterogenization food and drink
consumption and culture is dumplings of China, this is cheap and tasty food which is minced
meat along with vegetables wrapped in the elastic dough and it is steam in thin layer of water.
The respective dish is famous from china because it is their culture that they more preferred
steam as well as boiled food. These examples of homogenization as well as heterogenization
shows that at the global level there are numbers of dishes and a food business manager need to
understand their culture which help them in offering foods as well as drinks accordingly.
Section B
Discuss the factors needed to consider when planning for open and operate a food business.
Food business is determined as business operations in which a company or person offer
food products to their customers, for making successful and stable food business an individual
need to come with twist and innovation in foods as that will attract more and more audiences
(Derek, 2020). There are different types of food businesses which an individual can start such as
restaurant, bakery, catering services, cooking classes, ice cream shop, juice shop, chocolate
making, food truck, dairy, fast food shop, farsan shop, sweet shop, organic food shop and many
more. While opening a food business a person needs to consider several aspects so that they can
conduct their business operations and functions in effective manner. Below some of the main
factors are given which need to be considered before open a food business at any market:-
 Location – It is first and main aspect which is essential to be considering for developing
food business. Selection of location must be first priority of owner before deciding or
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creating business plan, developing menu, applying for loan and other related activities,
according to this they need to select the location where food business is going to located.
As it is crucial for the succession of business because location also help in attracting
audiences or customers as well as it will also influence several aspects of restaurant
including the designing of menu.
 Menu card – While developing a menu manager of food business must ensure that it will
be unique because it encourages customers to order more and more. In this they need to
consider that ideal restaurant menu include balance of unique dishes as well as old
favorites (KILIÇHAN and KÖŞKER, 2020). Along with this, manager can also develop
their menu according to their restaurant theme for example guacamole and pepper jack
cheese burger which is best for Mexican themed food business.
 Target customer – It is main factor which need to consider while opening a food business
because customers are the main factor which help a business to become successful. In
respect of food business they need to decide their targeted customers because accordingly
they will prepare food and menu. For example for kids menu must include sweet, fast
food and so on whereas if business target professional then they need to offer different
types of coffee, breakfast and many more.
 Staffing – These are considered as the people who perform their best so that company
attain their desire goal as well as objectives in effective manner. In order to develop or
create a successful food business a person need to hire staffs that are professional as well
as experienced because they able to make food according to customers’ needs,
requirement and expectation (Moreno-Rojas, Moreno-Ortega and Medina-Canalejo,
2020). For making a successful food business, quality and taste of food is necessary and
in which employees plays a major role.
 Business plan – It is very helpful for the food business because through it management
may develop most effective strategies and plans. There are several aspects need to
include in business plan while creating a food business such as licensing, health rules and
regulation, tax laws, employment law and many more. Business plan outline the whole
journey of the food business according to which manager or management can develop
effective and appropriate strategies which help in attaining desire goal successfully.
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 Financing options – In order to establish a business it finances plays a major role because
it helps in conducting business operations and functions in effective manner (Polat and
Aktaş-Polat, 2020). In respect of opening a food business it is essential for manager to
arrange finance so that all material as well as resources can be used according to
requirement. It is also essential for manager to determine options of finance such as they
can take bank loan, love funding, and ask from investors and many more.
 Competition at market – In today’s time there are numbers of food business (including
small, medium and large) established in every locations, so it is essential for manager to
determine competition at the marketplace (Ramón, 2020). Through it they able to design
dishes which will help in attracting more and more audiences as well as it will also help
in designing strategies for encouraging visiting to the shop. Manager need to adopt new
and attractive promotion and advertisement channel in order to gain competitive
advantage from the other food businesses.
These are some of main factors which are essential to be considered for developing or
establishing a food business successfully. This is so because through it they able to develop most
effective strategies and plan which help in conducting operations effectively for gain desire
outcome.
CONCLUSION
By analyzing above discussed point it can be summarize that for developing a successful
food business it is essential for their management to understand market and requirement of
customers in effective manner. This is so because it will help in developing most appropriate
dish which helps in gaining competitive advantages. They also need to determine
homogenization as well as heterogenization in respect of food and drinks consumption and
cultural. This is so because that will help in developing new as well as innovate ideas of dishes
which help in attracting customers. Moreover there are numbers of factors which need to
considered while developing food business such as location, staff, competition, target customers,
menu and so on.
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REFRENCES
Books and Journals
Bertan, S., 2020. Restaurant rankings factors in gastronomy tourism. Tourism: An International
Interdisciplinary Journal. 68(1). pp.34-42.
Daries Ramón, N., 2020. Relational dynamics of high-level gastronomy in tourism. European
Journal of Tourism Research, 2020, vol. 24. p. 2413.
Derek, M., 2020. Gastronomy and Urban Space: Changes and Challenges in Geographical
Perspective. Springer Nature.
KILIÇHAN, R. and KÖŞKER, H., 2020. Participation Motivation of Visitors of Local Food-
Themed Gastronomy Festival. Journal of Tourism and Gastronomy Studies. 8(1).
pp.78-91.
Moreno-Rojas, R., Moreno-Ortega, A. and Medina-Canalejo, L.M., 2020. Characterization of the
gastronomy of the city of Córdoba: Demographic influence. International Journal of
Gastronomy and Food Science. 20. p.100201.
Polat, S. and Aktaş-Polat, S., 2020. Transformation of Local Culinary through Gastronomy
Tourism. Sosyoekonomi. 28(43). pp.243-256.
Ramón, N. D., 2020. Relational dynamics of high-level gastronomy in tourism. European
Journal of Tourism Research. 24. pp.1-5.
Online
Globalization and Homogenization of Culture: Taking a Closer Look at Fast-Food Restaurants.
2020. [Online]. Available through:<
https://quote.ucsd.edu/comm100c/2014/12/16/globalization-and-homogenization-of-
culture-taking-a-closer-look-at-fast-food-restaurants/>.
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