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Hospitality and Gastronomy


1) Understand the anthropology of hospitality and philosophy of hospitableness.

2) Identify the social history and gender issues surrounding hospitality trades.

3) Apply extended knowledge and holistic understanding to meanings of hospitality in the media and across a range of traditional and non traditional areas.



In the recent days the hospitality sector is emerging day by day and it has put its influence on the people’s life to a great extent. The hospitality industry followed the way of excellence to serve a better aspect to the life of human being (Costa, 2014). The essence of excellence, proper planning and implementation of the hospitality management has seen a great change. The global network has a strong influence of the hospitality as well as the engagement of the people is also increasing (Jiménez Beltrán et al. 2016). In this case, the entire subject will evolve out that the hospitality and gastronomy relate greatly to the future construct development. The hospitality and the gastronomy have changed itself throughout the time and the implications also are changing greatly. Furthermore, the study will also focus on the requirement and the knowledge of the concepts for gastronomy and hospitality. 

Theories and issues relating to hospitality and gastronomy:

 The hospitality and the gastronomy is the main important part of the management practices and the influence of this thing is getting high. For the wellbeing of the economic development, these two sectors are largely influencing the global market. It is certainly more marketed than the other things in the market. The hospitality industry uses the traditional theories more to implement in the management practices of the hospitality industry. The industry specific experience helps a lot to formulate the hospitality industry (Kivela, 2017). The current trends of the hospitality practices continuously help to gain market insight and growth in the market area. The benefit for the multiple aspects of the hospitality management practices as well as the aspect of gastronomy promotes the employee scale of work and the growth of work. In long-term view, the practices help to enhance the quality and branding for the same. These two hospitality and the gastronomy practices have shown the broader aspect of the economic and social growth (Alonso & Bressan, 2014). 

Gastronomy means the art and practice of cocking and eating good foods and before that the selection of good food is also very much necessary to make it perfect and particular. The hospitality industry has focuses largely on the restaurants and the food delivery placers so the service of food become good and perfect. Before go on to discovering the initial aspect to serve good food to the people, it is essential to get the information and analyze about the preference of the consumers (Park & Millar, 2014). The good marketing effort will help the marketers to catch the attention of the people in a positive way. They need to distinguish the features of the hospitality and then they need to judge the factors that can help to specializes in food menu. The specialization value of the food will increase the interest of people. The existing customer and the future target customer’s preference mainly help to deliver the best value for foods. The unique selling elements help it largely to specialize in the food menu and then serve the customers best beverages, fresh foods and a good environment to make them feel that they are important (Dzhandzhugazova et al. 2016). 

The unusual elements will help the hospitality sector to progress the business in coming future. The hospitality management and the gastronomy have a large effect on the new media. The management practices are paying more attention to the media related things so they can reach out to the desirability level of the customers. Quality management is the bigger characteristics in the hospitality sector and gastronomy and this process will indulge the PR managers who will help and monitor the business process (Machado, & de Carvalho, 2016). As the influence of social media is increasing day by day so the hospitality and the gastronomy practices can take, help form this media channel to reach out to the larger group of people. The company culture helps a lot about promoting the hospitality and the gastronomy practices and it creates the preconditions for successful progression of this two. The productive corporate culture can be promoted through communication, coaching, cooperation, collegiality and compromise and later these process help in encouraging the employees to become focused, creative and committed to the work. The green initiatives for the savings of money, the hospitality industry leaders use this process to enhance the positive guest experiences (Kasim et al. 2014). The chemical sensitivities in employees and gusts are the most important concern for the hospitality and gastronomy practices. The green appliances reduce the energy use and the customers are taking help from the purposes. 

 The gastronomy usually contains description of the experiences and reviews relevant to local food and beverages tasting and the organization helps a lot to this process to get a clear understanding (Prabhakaran, Nair & Ramachandran, 2014). Local food and beverages refer to not only regarding locally grown produce, but should also contain food that demands raw material from outside the area and it is basically fresh, but that is processed locally and the customers prefer these kind of foods. Today, gastronomy blogs are the most influential and with each passing day it is becoming a popular new source of reading material for gastronomic fanatics and bloggers. Through gastronomy blogs, readers and writers can create a cyber-social environment and this environment is new and gives a fresh idea and understanding about the matter. In today’s generation, people are more into the gastronomy factors, they are collecting this type of information from the social networking resources, and it is taking a forefront in that criteria (Jalis, Che, & Markwell, 2014). 

Advertisers now make the customers influenced by the help of the reading materials and authentic blogging about the hospitality and gastronomy practices and they are now way far from the tactics of word-of- mouth techniques. Revolution in the blogging and the social media studies about the information related to the gastronomy and hospitality become the powerful criteria. The blogs have created very real impact for the hospitality and tourism industry in terms of affect the people (Fun, Songan, & Nair, 2014). The combination with electronic discussion facility providing a venue where participants come together to offer and seek information, all these have created an additional channel for product or service recommendations. Endorsements between people who have never met, and thus they provide an important avenue for electronic word-of-mouth to take place as they can influence people by this to a great extent (Chin et al. 2014). With the number of blogs increase dramatically, people can share their feelings, photos, ideas, opinions and information on blogs, which, in turn, play considerable roles and later in future it will promote the hospitality and the gastronomy sector and they will help to fetch and collect the preferences and choice of the customers. The online recommendations of the customers become a great help to the marketers and they are taking the consideration for the same. Potential readers of gastronomy blogs are using recommendations and information from other gastronomes to make decisions and to evolve out this process the growth rate of customers’ preferences and it is very much impressive (Blanas et al. 2016). 

The effect of this gastronomy factors are devoted to the influence on reader and their perspective to take out the best value of the same. The behavioral pattern of the customers helps the hospitality management team to serve them in a better way in context to the hospitality marketing and the web based formation helps for the promotional activities. The virtual community is thus a great help in relation to the contribution to the gastronomy and hospitality practices. The personal connections and the communication process help to extend this basis, it breaks the limit of time and location, and people can easily get in touch with the management procedure of hospitality and gastronomy. In this context, one of the most important factors is generating empathy and it is get connected with the inspiring taste desire (Pijls-Hoekstra et al. 2015). The pictures and the4 description related to the gastronomy can induce the readers and the customers to gather emotional and intellectual identification with that particular industry. The empathy to the customers will generate the likings and interest about the hospitality practices. 

The hospitality management practices have seen many of the changes during ages and the modern practices have a strong impact on people’s life. The behavioral intention has a involving factors in the gastronomy industries that traditionally the marketers have considered and it can exaggerate on gathering the real time experience (Kamble & Bouchon, 2014). If the hospitality services along with the gastronomy practices can able to gather empathy from the customers then in future they can easily understand the behavioral pattern of the customers and they will serve things in consideration with that thing. In this regard, the service quality is also an important matter and the physical environment plays a effecting customer intension in relation to the hospitality and gastronomy service industry. 

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Source from:  (Balasubramanian et al. 2014, p. 418)

The special gastronomy events will establish the base for better customer orientation and help in developing a new brand image for any specific hospitality management and the deliverance of knowledge will help the customers to gain information about any local culture (Silva & Prista, 2016). The gastronomy fact specially deals with the basis of the local dishes and if people are unaware about the same then the particular information will help them to gather possible source about foods and other culinary things. The beneficial gastronomical resources are able to view the customers for the chance so they can personally try out some of the dishes and further influence others to take those dishes. The technological advancements will help to gather the information related to gastronomy and the social influence has revealed that there is a positive effect on the behavioral intension to taste of the foods to the customers. Cyber community influence is another variable about facilitating interpersonal interaction and it helps to state the intension of the customers about their food preferences (Balasubramanian et al. 2014). 

A person perceives that joining a gastronomy blog community is advantageous for him, as he can easily to discuss, share, exchange, communicate about the perspectives with other bloggers on cuisine-related issues, and share their thoughts related to that same factors.  It will offer him a chance to meet people with common interests, and cater him with a channel to make a comment out of personal feeling concerning delicacies and the other information about the culinary factors. The community identification and the interactions with the other people will help to generate more information about everything, everyone will share their own point of view, and they will start discussing about their preferences as well (Bories et al. 2014). The potential customer base will generate from this insight, their direct experience will help the marketers to collaborate and take up other suggestions, compare the alternatives, and in this way they will take the initiative to serve better things to the customers. It will enhance the possibilities towards create a strong market base and it will also facilitating interpersonal interactions. 

The hospitality industry undertakes suitable actions for organizing things, and to facilitate things to the food services. In this regard, the marketers need to analyze the contemporary mechanisms and techniques employed in the management of the place and other than that the marketers need to take suitable actions for organizing things and in greater prospect for the well-being of the society (Xin & Chan, 2014). In able to acquire hospitality and gastronomy, informat5ion through various sources has confirmed that the process mainly taken by the marketers for ensuring the life-long commitment to the consumers. The leadership and the commitment for the better service deliverance to the customers will collect the information for professional behaviors. Strategic management practices will help the gastronomy and hospitality sector for financial management, help in curving contemporary trend and issues, a market for the entrepreneurial business operations. The marketing and the economics will help for the potential growth in the hospitality and the gastronomy (Ee & Kahl, 2014). 

The industry needs to nurture the talents so that they can tent towards the togetherness of management practices and last a lifetime to share better prospect to the customers to enrich their life by providing better service. The paper tends to focus on earning specific knowledge and skills that helps with the understand strategy and necessary steps that are taken by which hospitality and gastronomy in multiple organizations. The research analyzes the information in relation the several circumstances and how the strategies be implemented for better outcome. It is important to determine as to under hat factors the strategy in the relationship of the recognized company in order to improve their work environment, organizational aims, strategic approaches towards effective planning, the role of company’s management and structure that will help in generating and preparing of the planning successfully (Jiménez López  & Santa, 2016)

It is important for the company in understanding the procedures that will help monitoring the decision making in relation to the strategic planning of hospitality in any sector. It is important for the company or the sector to examine and improve food and drink as a motivation that will help generating favorable health and well being of the people concerned. In relation to the issues of gastronomy and hospitality in any sector it is important for the company to determine the factors governing the components of gastronomy. The tourism sector is highly affected by the issues of gastronomy and hospitality. Therefore, it is important to address the best practices that will attract and encourage millions of people that will impact the food and beverage combinations and quality and cause health enactment of hospitality. Gastronomy refers to the enhancement of relationship in relation to food and culture (Bellido & Heras, 2017). It determines the best practices of serving and providing good quality food and examines the science of good appetite that will help improving and satisfying the needs of the customers.  One of the major issues that the company and its management team face is the unawareness of the gastronomy; often the members do not have clear and specific knowledge governing the understanding of gastronomy. 

It is important for the members to get well versed in gastronomy and analyze the theory gastronomy and examine the practice in the field of gastronomy. The company needs to study the four main areas in accordance to the gastronomical parameters such as practical gastronomy, theoretical gastronomy, technical gastronomy, and food gastronomy. Practical gastronomy is referred to as the study of the preparation style, production, and also service of good and health foods as well as beverages. The practical gastronomy tends to analyze the difference styles of serving foods, ways and manners. There for it is important for the food service management in understanding and practice the best ways of serving food that will  boost and improve food hospitality (Jeong, et al. 2016). In accordance to practical gastronomy it is important to understand the theories of gastronomy. Theoretical gastronomy analyzes the multiple ways that adheres to the making of various recipes and cookery books. Food gastronomy examines the approaches and the study of various types of food and beverages and their genesis. Technical gastronomy tries to determine the factors and provide approach that will help analyzing the gastronomic topics theories, process and strategies. It is important to study the gastronomy historically that will help in understanding the relation between food services and different types of food and drink and the ways the customers will be able to enjoy and earn pleasure of eating and drinking. There are multiple opportunities that will enhance the enjoyment of such food and drinking experience. The food and drink management and service team need to train its members towards effective hospitality education and learning information in regards to the culture of foods and drinks.  

However the company should know and learn that gastronomy is not merely about the taste, enjoyment, art of choosing, service and cooking and eating good food rather an age old phenomenon that requires professional, trained cook professionals, service professionals, professionals who train and develop the hospitality, professional that knows a lot about flavor and styling (Jiménez López  & Santa, 2016). Simultaneously the issues in regards to hospitality and gastronomy often circulates and revolve around factors that underpin the notions of service, tasting, variety, quality etc. as people come from different states, cities, countries who have different wants and needs. The service need to adhere to the comprehensive study of various needs and requirements of people across globe. If the food and beverage industry fails in meeting the tastes of the people it creates an unavoidable issue. Therefore, the foods and quality and variety should cater to the interests of the people all over the world, attracting and encouraging customers from various regions of the world. Gastronomy with time has grown into a comprehensive theory that has developed with several practices as examined. 

The assessment of gastronomy and its relation to hospitality and service need to be developed critically addressing the parameters that examines the taste and flavor richness of the people across the people. The customers come from different cultures and have their own belief the food and beverage industry therefore need to have clear understanding of the multiple cultures, interests of the people and provide quality food keeping in mind the important issues of the society that include food supply and cooking in relation to the different age, food production, and environmental issues. It is important to enable the company’s description of flavor, taste and styles that will help the consumers in generating as to what they would choose and have better understanding of the tastes and styles of food and drinks. Therefore every food and beverage sector and the companies establishing food and drink needs learn and analyze the essence of gastronomy that would not be applicable in luxury restaurants, tourism industry, local food centers etc. In eradicating the issues related to gastronomy it is significant to know more about flavor and tasting that determines issues and affects of gastronomy in the process of the marketing and packaging of food products (Muszyński, 2016)

For successful elimination and limitation of the issues it is important for the food sectors to plan and strategize successful operation examining as to how the consumers and guests would be served and consume. Ever country need to cater in establishing multiple restaurants  that will have different cuisine styles running from breakfast availability to meals styles that will  attract the millions of guests and consumers. With the recent advancement of global tourism, impact of globalization, cross cultural benefits and advantages, global, marketing facilities and economic advancement people travel more around the world and gather experience of the various types of  foods and tastes from other cultures, and registers the different cuisine styles and eating habits. It is the service and serving procedure of the company that will allow the consumers to have good image of the company and recommend others to try the taste and services of specific restaurants and food services (Kivela, 2017). Dissatisfaction in regards to food and beverage services makes the guest and consumers have critical and negative views about the particular hotel, food sector, and meal and dining services rendered to them in any region. On the other hand, satisfactory result leads to high expectations about the quality of foods distinct and distinguished hotel and dining services in regards to the current policies of hospitality. The hospitality team and food service provides and serve team needs to be aware and trained in determining the ways in being successful in this trade. 

The professional gastronomy refers to the well-trained professional in regards to food and drink service that supervise the team of the organizations, restaurants, company, and assess and design the ways the foods and drinks will be served. However one should not confuse the gastronome as chef or sommelier. The professional gastronome needs to be understood the different language of the people across the globe and English should be used as an international communicative language that will help the people of different world in addressing their problems (Gordin, Trabskaya & Zelenskaya, 2016). He is all round professional who looks after the food service management and trains the team in providing successful service and prepare best food and beverage that will appeal millions of consumers. The issues need to be addressed carefully as it will help develop the food and beverage sector while expanding its regional territory to global market and people. It is important to understand the theories in relation to gastronomy and hospitality and simultaneously use those theories in eliminating the recombines global issues and cater towards finding effective solutions that will foster economic and social relationships. 

Literature review:

According to a review it is assessed that food has always been an important component of the experience among consumers across the world.  People needs and adhere to food survive. The experience differs from different places and regions therefore, the people has various experiences in relation to tastes and flavors. Gastronomy tends to appeal individuals and involve them with the recent food services. According to the academic review, in recent years this is cleverly exploited in various styles and requirements of food that leads to global attractions of food, drinks, wine tasting trails, cooking experiences and competitions, company, etc. Gastronomy refers to much more than fine dining, serving, service. It is a wider phenomenon that includes not only food styling and serving but agriculture, fisheries, media, entertainment, learning, research and numerous service providers, professionals, cuisine styles, combination of cuisines, management (Kasim, et al. 2014)

It is important to identify and value of heritage and tradition of different countries, their tastes and flavors, needs and service, processing, marketing, enjoying food and beverages etc. Food and gastronomy in the era of globalization and cross cultural diversity determines and enhances the relationship that exists between genuine service and innovation, taste and flavor, wants and influence etc. The academic review tries to address the interest that look towards examining scholarly examining various disciplines like social and cultural anthropology, media studies, ethnography, hospitality, environmental science, food studies, and history, to rural studies, economics, geography, and political philosophy, economics and related (Dzhandzhugazova et al. 2016).


The Hospitality Sector has been witnessing major growth sustainable growth trends. Hotel and food and beverage  industry as examined is correlated to the tourism industry and the growth and development of the tourism industry as the hotel industry serves the supply and distribution of foods and services of varieties of cuisines that tend to fulfill the demands of the tourists, guests and the consumers. These industries are flourishing not only due to global advancement, strategic planning and policies but also through the development of foods and styling of food that appeals to the millions of people as food are vital for human life. Without food, there is no experience, no matter wherever the person goes. Food becomes the ultimate experience of one’s life. While food does not only cater to the community needs but satisfies the needs of the individuals while the beverage service differs in multiple ways due to arising flavors, essence, quality, demands that differ from the bar or the bar, restaurant to restaurant hotels to hotels finally countries to countries as beverages and desserts are the identification of the specific regions that marks the importance of that sector of food industry. 

Simultaneously while addressing the issues and theories it is important to look after the factors determining the gastronomy and hospitality. Therefore, it is important to understand and learn the wants and needs of people across the global and accordingly foster food requirements. In order to do so, the professionals need to train its members in improving and developing the qualities that will appeal the customers and guests and need to develop their skills and talents towards serving and management. 

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