A Comparative Report on Modern and Village Kitchens in Hospitality

This report provides a comparative analysis of modern and village kitchens within the hospitality sector, focusing on a case study involving Nigerian cuisine in Edinburgh. It explores the characteristics, advantages, and limitations of both kitchen types. Modern kitchens, typically found in urban areas, offer diverse menus and leverage technology but face intense competition and high operational costs. Village kitchens, often family-run and located in rural settings, specialize in traditional, locally-sourced dishes, appealing to tourists and those seeking authentic culinary experiences, yet they face challenges in scaling operations and marketing. The report concludes with recommendations for village kitchen owners, emphasizing the importance of effective marketing strategies and supply chain management to ensure consistent service and profitability. Desklib offers this report and many other solved assignments for students.

Report

Table of Contents
INTRODUCTION...........................................................................................................................1
MAINBODY....................................................................................................................................1
What Modern kitchen do........................................................................................................1
What village kitchen do..........................................................................................................2
Significance of Village Kitchen.............................................................................................2
Limitation of Village Kitchen................................................................................................3
Discussion on the research and outcomes..............................................................................3
CONCLUSION................................................................................................................................4
Recommendation.............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Hospitality organisation refers to the firm which deals in food, beverages, accommodation
services in country. It is the fastest growing industry in Nigeria which contribute in the
development of the economy as well as provide these services to the people, tourism in order to
meet their needs (Faniyi and Omotoso, 2022). The Village Kitchen is the Restaurant which are
located in Edinburgh which offers nature and authentic Nigerian food to the people who live far
away from their homes in order to meet their social needs. This report covers the two events, its
significance, facts, evaluation of the facts and many more.
MAINBODY
What Modern kitchen do
The Modern Kitchen refers to the restaurant who provide regular food and situated in the
main area and in the city where all people can easily have reached to meet their needs
(Olayiwola, 2021). It refers to the modern hotel, restaurant which deals in western and oily food.
Significance of the Modern Kitchen
 It is the small startup which required less fund, employees, investment and other
resources.
 The entrepreneur needs less resources as well as machines in order to provide variety of
modern or western food to people.
 The design, interior and preparation of food in Modern kitchen is advance which drive
the attention of Modern people who try new taste and things.
 It enable the management of the company to attract large number of customers because it
is located in main area of country as well as most of the youth prefer fast food like Pizza,
Burger, Coffee and other
 The manager can purchase raw material easily at low cost due to large number of
suppliers and huge quantity of material in the market.
Limitation of the Modern kitchen
 Large number of firm available in the market which leads to increase in competition as
well as make difficult for firm to survive in dynamic market
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 Most of the young people are prefer better quality, unique and tasty food which is the
biggest weakness of Modern Kitchen as they unable to provide tradition food to them in
finest quality or reasonable price.
 Huge amount is required to make the interior as well as implement digital technology for
marketing, payment and many more.
 The food items of the Modern kitchen are made with chemical based ingredients which
are harmful for the people.
 The entrepreneur needed huge knowledge and skills in order to make their kitchen
different from competitors as well as provide unique or tasty food items to customers.
What village kitchen do
Village Kitchen refers to the traditional kitchen in the hospitality form which make local
food of the country in order to meet the needs of people of Edinburgh who missed their home
food and like to eat organic and local food of Nigeria. Offering consumers new delicacies such
as international cuisine can attract large number of consumers to restaurants (Ogamba, Charles
and Izah, 2021). In this entrepreneur are mostly female of local area which offer comfort food
menu in which customer can demand food at per their taste and preferences. In Nigeria the local
and natural food are Jollof rice, Chicken bbq, Catfish and multiple kinds of local soups which
attract customers in Edinburgh who are searching for homemade food at mountain, unpopular
places.
Significance of Village Kitchen
 It is located in village area of the country as well as provide tradition food which needed
less fund to operate and run by the small entrepreneur
 Mostly female of the local area are the owner of hospitality firm which attract tourism
and students who visit the village and want to eat food that is made by their mother or
grandmother.
 The less staff and funds is required to start the business and make interior of the Kitchen
 The entrepreneur did not need new creation and innovation in order to attract people
along with there is less competition and monopoly which leads to increase profitability or
customer base of company.
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Limitation of Village Kitchen
 The biggest limitation is there are large number of people who visit the Village Kitchen
in local area so the management must invest huge amount to spread awareness about their
firm. It is important for hospitality organization to encourage consumer revists so that
they can earn profit (Nwosu and Ogunyemi, 2020).
 The food is made with natural and organic ingredients which are the biggest limitation as
they raw material is not easily available in market as well as very costly which decline
the profit margin of company.
Discussion on the research and outcomes
It has been determined that there is difference among the modern and village kitchen such
after bad eating habits or unhealthy lifestyle people want to have tradition food in order meet
their hunger needs. There is various advantage of the local Nigerian food in Edinburgh which
allow the owner to increase their sales as well as attract large number of tourist, people of
country. Providing food with organically sourced ingredients and offering international cuisine
can help restaurant businesses attract loyal consumer base (Otache, 2020). It has been
determining that they provide various food items and soup which are made with natural
ingredients as well as good in taste or health.
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CONCLUSION
As per above presented information, the Village Kitchen is the concept and type of
hospitality organisation which are very famous in recent times. People like to eat traditional food
in order to follow their culture and feel like home at another place. There are some significance
and limitation of both modern and village kitchen which entrepreneur must considered while
operating their business in this industry.
Recommendation
It has been recommended to the owner of the Village Kitchen as they must make effective
policy to increase their knowledge to make effective policy to spread awareness about their food
items across the nation. They must use supply chain management strategy in their business to
store the raw material to ensure the delivery of food item to customer in continue manner. They
must make contract with suppliers to reduce the time and cost of production of food items
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REFERENCES
Books and journal
Faniyi, O. and Omotoso, S., 2022. Young Feminists Redefining Principles of Care in
Nigeria. WSQ: Women's Studies Quarterly, 50(1), pp.49-67.
Nwosu, B. and Ogunyemi, K., 2020. A View from the Top: Hotel HR Directors’ Perspectives of
Sustainable HRM in Nigeria. In Sustainable Human Resource Management in Tourism (pp. 61-
76). Springer, Cham.
Ogamba, E.N., Charles, E.E. and Izah, S.C., 2021. Distributions, pollution evaluation and health
risk of selected heavy metal in surface water of Taylor creek, Bayelsa State, Nigeria. Toxicology
and environmental health sciences, 13(2), pp.109-121.
Olayiwola, P., 2021. Challenging stories about child domestic work: evidence from South-West
Nigeria. Third World Quarterly, 42(11), pp.2690-2705.
Otache, I., 2020. Applying the theory of planned behaviour to hospitality management students
in Nigeria: the mediating role of self-confidence. Journal of Enterprising Communities: People
and Places in the Global Economy.
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