Globalization, Food Business Operations: A Comprehensive Analysis

This report critically discusses globalization and its impact on the food business, focusing on homogenization and heterogenization. It examines how globalization integrates and influences the food sector, leading to both opportunities and challenges like inflation and increased competition. The report then delves into the factors crucial for opening and operating a food business, including licensing, food safety certifications, capital requirements, strategic location, workforce management, and vendor selection. It emphasizes the importance of adapting to local environments, maintaining food quality, and understanding the evolving consumer preferences in a globalized market. The report uses several academic sources to support its analysis and provides a comprehensive overview of the complexities of the food industry in a global context.

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TABLE OF CONTENTS
SECTION A.....................................................................................................................................1
Critical discussion of globalization and key underpinning aspects of homogenization and
heterogenization..........................................................................................................................1
SECTION B.....................................................................................................................................2
Critically discuss the factors you need to consider when planning to open and operate a food
business.......................................................................................................................................2
REFERENCES................................................................................................................................4

SECTION A
Critical discussion of globalization and key underpinning aspects of homogenization and
heterogenization.
According to the Giulianotti, (2017) Globalization is the process that depicts the
integration and interaction among people, companies and government worldwide. Globalisation
has raised many opportunities and threat in the economy. Wright, (2016) stated that,
globalisation has leads to free movement labours and raise the economies of scale as well as also
raise the investment opportunities of the businesses. On the other hand, it has been argued by the
Gygli and et.al., (2019) that, globalisation has raises the risk of inflation as the strong demand for
energy and food has caused a steep rise in the prices of commodities. Further it has been also
argued by the Wunderlich, (2016) that, globalisation has raised the competition that ultimately
put pressure on the small firms that they are not had access to enough resources to compete at
international scale.
According to the view of Ger, (2017) The food and beverage sectors continues to expand
as well as diversity mainly as consumers look for more healthful products which suit on there
budget and lifestyle. Homogenization means to make the things uniform. In relation to food, the
common methods of processing the food items. In high pressure homogenization, organisation
used efficiently, safely products. Homogenization not only manufacture particle size through
forces involving shear, acceleration, high pressure but it also allows for the stable as well as
consistence manufacturing of suspension, emulsion as well as all other goods which are essential
for liquid suspended in another liquid.
On the other hand, heterogenization is the technique of adoption of factors of global
cultures in called as cultural heterogenization. The most popular homogenization in the food is
used is for milk as it is globally used in the production of spreads, salad dressing, souses, dish,
meat pate, fruit juices etc. As per the Crane and et.al., (2016) it helps in delivering the dish or
products with similar flavour, texture, taste to the customers. There are some examples of food
items that are only found on the fast food menus in specific nations such as Black Ninja- Burger
King Japan, Shrimp Nuggets KFC Singapore, Seaweed Donut and Dry Pork in China. On the
other hand, Pieterse, (2019) said that, cultural diversity is depicted by the heterogeneity in food
processing or consumption. Basically heterogenization is the adoption of factors of international
culture to local culture. With the increasing the impact of globalisation, the transfer of food
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concept is also become highly popular. This process have provided new meals for consumption
and the best example is McDonaldization across the world. The food consumption or culture of
United States is spread in all over the world. Larsen, (2016) said that, Not only McDonald
branches but other restaurants are also providing similar dishes to that restaurant food concept.
On the other side, McDonald used to adapt to the local environment in the manner it operates its
outlets. Globalisation has raised the heterogenization as now it is very easy to transfer the food
concept all over the world that ultimately result in cultural diversity in food and drink
consumption.
SECTION B
Critically discuss the factors you need to consider when planning to open and operate a food
business.
According to the Csáki and Sebestyén, (2019) the food industry is considered as one of
the most challenging as well as high risk spaces to enter as a business. There are various factors
that need to be undertaken while opening and operating the food business is licensing of good
business. It is very important that person should have to take proper license with local council it
is because each one have separate rules and regulations on the type of business by which the
requirements vary accordingly. For example, restaurants, pubs, cafes, mobile food units, hotels
etc. As per the views of Vaughan, (2018) food-safe certification is another factor that
influenced the operation and opening of food business. Further, it has been also identified that
serving alcohol with the food in the restaurants, getting liquor licence is one of the key factor that
influence the opening of restaurants.
Kim and Jang, (2018) stated that, requirements of capital fund is also a factor that
influenced the operations and opening of food business as it requires furniture, tools and
equipments, space, building etc. In addition to this, for smooth functioning of the business, it is
important to have adequate amount of working capital so that daily expenses can be meet. As
per the findings of Athey and et.al., (2018) location is another factor that influence the
operations and opening of restaurants as it is directly associated with the success of the business.
While deciding the locations, competitors who are sitting across the location should be analysed
by the operator like what type of services they are offering and how there customers are satisfied.
On the flip side, Balsas, Swingruber and Lin, (2018) disagreed as they said, in planning the
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operations of food business, it is also important to have adequate workforce for the restaurants
as it requires hiring talent and retaining is one the biggest factor which is depended on the size
and scale of the business. Further, the type of staff needed for the establishment of the restaurants
are kitchen staff, service staff and management staff. To get success in the market, it is important
to have consistency in taste of food that requires talented staff members. Additionally, Hurst and
Nettles, M.R., PANERA, (2016) selecting the vendors for restaurants is also one of the key
factors in planning and operating the food business. Owner or staff members cannot able to
approach for finding of raw materials for preparing food so for smooth function it is very
important that there must be prepare supply of raw materials. However, proper supply chain
requires better suppliers. These are the factors that are essentially required for planning and
operating the food business.
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REFERENCES
Books and Journals:
Athey, S., Blei, D., Donnelly, R., Ruiz, F. and Schmidt, T., 2018, May. Estimating
heterogeneous consumer preferences for restaurants and travel time using mobile location
data. In AEA Papers and Proceedings (Vol. 108, pp. 64-67).
Balsas, C.J., Swingruber, A. and Lin, Y.F., 2018. Evaluating local workforce development
programs in Upstate New York, USA. Local Economy, 33(4), pp.349-366.
Crane, D., Kawashima, N. and Kawasaki, K.I., 2016. Culture and globalization theoretical
models and emerging trends. In Global culture (pp. 11-36). Routledge.
Csáki, K.F. and Sebestyén, É., 2019. Who will carry out the tests that would be necessary for
proper safety evaluation of food emulsifiers?. Food Science and Human Wellness.
Ger, G., 2017. Consumption in the web of local and global relations of dominance and
belonging. In Routledge
Giulianotti, R., 2017. Glocalization and global sport. In Global Culture: Consciousness and
Connectivity (pp. 141-156). Routledge.
Gygli, S., Haelg, F., Potrafke, N. and Sturm, J.E., 2019. The KOF globalisation index–
revisited. The Review of International Organizations, pp.1-32.
Hurst, B.E. and Nettles, M.R., PANERA, LLC, 2016. Techniques for analyzing operations of
one or more restaurants. U.S. Patent 9,336,830.
Kim, H.S. and Jang, S., 2018. Does hotel ownership structure influence capital
expenditures?. Cornell Hospitality Quarterly, 59(4), pp.325-338.
Larsen, M.H., 2016. Eating the Canary in the Coalmine: Thoughts and theories to explain the
rising importance of food, events and agriculture/place as symbols and media of
community and identity in post-modern societies.
Pieterse, J.N., 2019. Globalization and culture: Global mélange. Rowman & Littlefield
Publishers.
Vaughan, B., 2018. An Educational Program on Produce Food Safety/Good Agricultural
Practices for Small and Limited Resource Farmers: a Case Study. Journal of Agriculture
and Life Sciences Vol, 5(2).
Wright, S., 2016. Language policy and language planning: From nationalism to globalisation.
Springer.
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Wunderlich, J.U., 2016. Regionalism, globalisation and international order: Europe and
Southeast Asia. Routledge.
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