Hospitality and Gastronomy Creativity and Contributions

Question: Discuss about the Hospitality and Gastronomy for Creativity and Contributions. Answer: Introduction Hospitality management is defined as the management of hotels, resorts, bed and breakfasts, cruise ships and other hospitality services (Symons, 2013). This also includes the overseeing of the operations along with attending the needs of the guests. It has been found that the hospitality management is considered as a continuous growing sector. This particular management includes the personnel management, business administration, marketing and customer service. The hospitality management also includes resort management and casino management (Osman, et al., 2014). On the other hand, the study of gastronomy is defined as a trans-disciplinary perspective, which cannot be, replaced rather accompaniments, viewpoints provided by several regulations that study the food and society, food and marketing and food and culture. In other words, it can also be said that gastronomy is a respond to the urgent requirement for the study which helps in the evaluation of the performances and also recogniz es the efficiencies, potential improvements and inadequacies in the gastronomic life of the communities (Bosio, 2013). It has been found that the hospitality management and the conceptual framework highlights on the evolution of the communities economically and socially by maintaining an eco-nutritional obligation to the finest health of the associates of the community and the environmental sustainability. Therefore, it can also be said that gastronomy is merely associated with the gratification of the best quality drink and the hospitality management can establish food and this. The implementation of the concept of gastronomy within the hospitality management will help the managers of the hospitality sector to satisfy the customers and to fulfill the needs and demands of the consumers. From detailed study, it can be said that gastronomy is a far-reaching regulation, which includes everything into which the food penetrates involving both the things that people drink and eat. Thus, t he aim of this researched essay is to analyze the concepts of hospitality and gastronomy that are associated with several theories and issues. In addition to this, the issues regarding the hospitality and gastronomy have also been highlighted (Yen Teng, 2013). Moreover, a critical analysis of the substitute hospitality paradigms and their affect on the future construct development and practical implications have been focused. Hospitality and Gastronomy Concept of hospitality and gastronomy The anthropology of hospitality The basic role of hospitality is to develop a connection or to encourage the already recognized relationship. As the relationships essentially evolve from the moral frameworks, one of the main roles of any work of hospitality is either to combine the gratitude which guests and hosts already shared the same ethical universe to make able the structure of a moral universe to that both the guests and host agree to belong. Opined to Richards (2015), gastronomy is the understanding and knowledge regarding all the factors that are related to the human beings as he eats. The purpose of gastronomy is to make sure the conservation of men by using the possible best food. According to Mak et al., (2012), all the things that are associated with gastronomy, culture, artistry, philosophy, science and history fascinate every human being. All these are considered as multisensory and culinary. It has been found that multisensory dinner in some of the hotels and restaurants act as the gastronomy. In ad dition to this, focus on various scientific principles and regional cuisines are also counted as the gastronomy. Therefore, it can be said that the objective of offering a multisensory, fun and educational dining experience are the main components of sensory gastronomy (Hall Gssling, 2013). On the other hand, the people gastronomy is associated with the way by which two or more people interact with their food and also with one another through food. Therefore, in this concept of gastronomy, the food is the most essential factor. Based on this concept, gastronomy can be mainly characterized into three parts. These are practical gastronomy, theoretical gastronomy and technical gastronomy (NS Robinson Getz, 2014). The concept of practical gastronomy is defined as the practice and study of the service and preparation of different beverages and food of the nations across the world and also the transformation of them into various drinks and dishes that are used in these particular countries (Osman, et al., 2014). This particular concept of gastronomy is related to the standards and techniques that are included in the conversion of raw food into edible products. On the contrary, the technical gastronomy is considered to be more than the multiplying recipes for four people along with a certain number in order to obtain the mass preparation of food (Osman, et al., 2014). Thus, it is considered more than a statement of items and quantities that are needed for a provided number of parts. This might link between the small kitchen and manufacturing on a huge scale. Lastly, the technical gastronomy is also known as Scientific Gastronomy that puts more focus on the property of food. Therefore, from all th ese concepts, it can be said that the studies or the concept of gastronomy and the hospitality sector currently plays an important role as both of these share a familiar struggle in their effort to become self-governing regulations (Myhrvold, 2013). Thus, hospitality sector should widen its horizon and flows into the field of gastronomy as the studies on gastronomy are greatly related with hospitality. The Philosophy of hospitableness The concept of Philosophy of hospitableness is defined as the trait possessed by hospitable people that helps to provide drink, food and accommodation to the people those who are irregular members of a household (Osman, et al., 2014). As per this concept, the hosts serve these things in their own homes and are sharing these with their own guests. According to the concept of 18th century regarding gourmet and food, it is the responsibility of an individual to entertain his guest and to provide him happiness as long as he is beneath the roof of the particular individual (Hjalager, 2015). Therefore, it can be said that it is the responsibility of an individual to provide hospitality to his guest. Thus, as per this concept, it can also be said that the hospitality and the gastronomy are interdependent on each other. Theories on hospitality and gastronomy Yadav et al., (2016) suggest that introduction of the conceptual tools of trans-disciplinary in case of gastronomy studies into hospitality research as well as planning. This new concept on emerging perspective replaces disciplines over food and society, food and marketing. Study on Gastronomy is the research on evaluation of performances as well as identification of inadequacies and potential improvement in the near future (Wang et al., 2014). Addition to that, it relates with the efficiencies in the gastronomic life of communities. Researchers comment that innovative conceptual framework as well as methodology focuses on the communities evolving around social and economic means of eco-nutritional commitment. It relates with commitment with environmental sustainability as well as optimal health of the community for future analysis. On the contrary, gastronomy affects the life of community for representing the challenges in well-designed way (Walker Walker, 2012). According to Verma et al., (2012), hospitality industry takes into account theories involving traditional management theories for best practices for industry-specific experience. In case of current trends, theories on hospitality focus on practices benefiting multiple facets of business like promotion of employee productivity as well as improved quality and branding. Most of the best practices in hospitality reflect broader social as well as economic trends (Sloan et al., 2013). It seeks reduced way hotels considers as interchangeable especially by consumers. Unique Selling Elements- This particular theory establishes facts regarding Unique Selling Elements for making hotel or restaurant standing out from crowd (Raub Robert, 2013). New Media- Most of the management theorists pays more attention whereby hospitality industry uses new media as powerful form of quality control. It helps in assigning Public Relations Staff members or hiring specialized firm in monitoring business in social media sites (Prudhomme Raymond, 2013). It helps in using feedback from online sites for pinpointing quality control issues in the most appropriate way. Company Culture- It depends upon healthy organizational culture on creation of opportunities for successful hospitality management. Addition to that, best practices involve creation of productive corporate culture like fostering communication, coaching as well as cooperation and compromise (Mok et al., 2013). These attributes helps in encouraging employees for creative ways. Green Initiatives- Most of the hospitality leaders focus mainly on using green initiatives on saving money, creation of goodwill and creation of positive guest experiences (Law et al., 2013). These green cleaning products costs less in comparison with traditional ones and improving triggering allergies and chemical sensitiveness in employees as well as guests Gastronomy in Food Service- Gastronomy deals with the science of flavor as well as tasting. It is related with culinary enjoyment as well as practice of art in cooking and eating good food. Gastronomy is the modern as well as trained food professional regarding lot about flavor as well as tasting (Kim et al., 2015). Gastronomy considers as the comprehensive theory devolves from practice. It depends upon people thinking and assessing on an objective ways. Some of the parameters involves feel and flavor richness enabling original description (Kang et al., 2015). It creates wealth of possibilities from the gastronomy theory under practice. It requires understanding of the fact regarding essence of gastronomy especially for luxury restaurants such as wine and food pairing. Concept for theories on gastronomy links with hospitality industry that leads towards high expectations for delivery of excellent hotel and dining services (Kandampully et al., 2015). It involves modern professionals especially in hospitality industry in alignment with Gastronomy. It depends upon understanding the different flavors and tasty attributes in relation with society. One of the important issues in society involves food, health in other food related problems. It relates directly with issues on sustainability, food production as well as environmental issues and farming at the same time. Gastronomy theory aims at shedding light on marketing as well as packaging of food products. There are major culinary success factors applying to hospital food as well as patients satisfaction (Jones et al., 2016). Most of the hotel students expects in ascertaining guests experience for serving bottom line in case for food as well as services (Brotherton, 2012). It is important in activating successful operation that paying guests serves effective way of attending guests in the most effective way. There is lack of essential research on the potential formation of gastronomy concept in case of reflective eating and cooking. It is the reasoned understanding of concerned matter of sustaining in the matter of hospitality industry (Boella Goss-Turner, 2013). The main aim of gastronomy for reflective eating as well as cooking for reinforcing association of gastronomy or excellence for best possible nourishment Relation between Gastronomy Studies and Hospitality Bharwani Jauhari, (2013) argues that forces behind the call for wide-concept of hospitality application equal gastronomy studies. It is a better-focused hospitality management enabling ways for overcoming the unsustainable Darwinian context. This relates with hospitality industry especially determining by unsound human resource management. This particular study is mostly responsive to issues such as Darwinian context of industry as well as employee treatment such as strangers (Bendoly, 2013). These types of attitudes are difficult in devaluation of cooks as well as activities gastronomy in general terms. It requires specific knowledge considers as an erratic concept dependent upon actual products as well as services possessing culinary experiences. People travel mostly around the world as well as possess experience regarding foods and tastes from other cultures. It leads towards having guests and critical evaluation of hotel and dining services for future analysis purpose. It consid ers as an object for providing guidance principles seeking preparation of substances in the most appropriate way. It means re-positioning of gastronomy activities especially in communities for rendering cultural voice on identities and discourses (Barrows et al., 2012). It is important to understand the fact regarding the gastronomy and sustainability as oppressed by dominant narratives. Gastronomy studies approaches requires essential critical and multi-perspective especially in the cultural studies. It is the empirical analysis at educational level for reconstructed critical theories pertaining to culture as well as society (Hall Gssling, 2013). Issues on hospitality and gastronomy Gastronomy is an essential ingredient in tourism production and consumption. As competition between tourism destinations increases, the regional cultural has become emerging valuable source of new activities and products to attract and entertain tourists. In the rising gastronomy studies of literature, the impacts of hospitality is largely connected and shared common struggle in their attempt to become independent academic discipline. According to Sloan et al., (2013), the provision of food or drink or accommodation by the exposure of good hospitality management is often struggle with the consumers changing food habits. Thus there are several issues are identified in connection of practical gastronomy which is associated with the practice and study of preparation, production and service of the various beverages and foods from countries around the world. Though the hospitality industry is customer-driven, it is always challenging to provide good foods and beverages as per customer pre ferences. In the tourism business, local and regional foods are thriving, however, the new fusion foods are extremely demanding in the globalised tourism business (Hall Gssling, 2013). Therefore, the biggest issue in relation to the hospitality is satisfying customers in order to consider the gastronomic styles and tastes over time, which has become more heavily laden in the competitive, service industry. Hospitality is trying to widen its own horizons while flowing the gastronomy field, however, there are several issues raised due to the conventional assumptions and social histological perceptions (August 2016). For instance, the studies of gastronomy are highly influenced by the sacredness. Due to cultural constraints, large communities have not accepted several food items and style of preparations and thus, the service industry has faced losses due to escape of social commitments. In addition, hospitality is considered as both a cultural and community industry, within the perspectives of the gastronomy, which leads social commitments. Nowadays, tourists have maintained huge mobility so does the habits of the food. In these circumstances, challenge mainly incurred due to lack of adequate and contented association of certain foods with specific regions by the raising mobility of food, different gastronomic styles and the increasing de-differentiation of cuisine and dishes. For instan ce, the European gastronomy treats a distinct production of food, their style of consumption, pattern of storage processing and other physiological effects of foods in terms of preferences, customs and traditions compare to the Asian gastronomic culture. Moreover, practical gastronomy is also included gender preferences at the time of preparation or serving for the foods (Gordin et al., 2016). For instance, the male dominating culture in several nations, often give preferences the food choices of male guests and thus leads inadequate service deliveries by the hospitality industries (Molina et al., 2016). Gastronomy meets the requirement of the cultural tourism products; however, it is indeed challenging the service provider to satisfy customers while considering both the types of regional and local cuisine due to difference of the socio-cultural factors. For all these reasons, the studies of gastronomy often faced challenges in the hospitality industry (Osman, et al., 2014). Solutions on hospitality and gastronomy Within the framework of gastronomy studies, it is recommended in committing towards improvement in gastronomy life of communities. Commercial hospitality considers as the social industry because it is solely driven by hospitality studies as far as possible. In accordance with gastronomy studies, the major focus is on integration of hospitality industry into wide range of educational systems of communities (Molina et al., 2016). It is advisable to professional chef or designer in voicing their opinion regarding various issues of sustainability, environment as well as social improvement. Verma et al., (2012) commented that issues are already been noticed from cooks domain. It is important to consider the fact that chefs follows business in accruing social capital especially for community in the most appropriate way. It is recommended in constantly teaching ways for enjoying time at the table known as conviviality therapy. It refers to the efforts for company producers for facing healthy diet for future analysis purpose. It required applying simplest common sense involving community-acknowledging preparation of small piece from it. Chef designers in an away should take the role of mothers as well as grandmothers from past activities (Molina et al., 2016). It posses knowledgeable customers in providing efforts for fine cuisine chefs as well as producers of good ingredients This particular lesson is learned from opera, dance companies as well as music companies in and around the world. There has been a proven correlation between exposing children towards classical music and consumption as adults. Meal is considered as the cultural artifact as well as constituent unit for gastronomy in an effective way. It is the meals production for investigation of gastronomy studies (Molina et al., 2016). Connection with hospitality considers industry-producing meals for interrelating tronomy or hospitality research as well as education in escapable terms. In case of Gastronomy studies, it views as meals production in the cultural industry for future analysis purpose. It requires urgent attention to the component culture for commercial hospitality. It has been acknowledged that restaurant operation has certain cultural values for dealing in the near future. In the recent research, it pinpoints regarding economic organization of restaurant industry permitting for gaining cultural rewards. This particular restaurant considers as an organization whereby groups labor in producing physical as well as cultural objects. Restaurant meal involves all food has an aesthetic and related sensory dimensions for evaluation such as producers and consumers. Cultural connotations mainly recognize restaurant based upon gastronomy study framework involving hybrid industrial organization. It is the cross between expressive entrepreneurialism as well as rational economic institutions. For quality-oriented restaurants, it is outlets for fast-food chains for operations with large hotels (Verma et al., 2012). New hospitality establishes that the restaurant acts as a provider of cultural artifacts sharing the position as well as features of related cultural industries. Gastronomy acts as a vocational hospitality for education serves as the best interest of the people. The study of gastronomy emphasis upon role of cooks benefiting from new hospitality for adopting replacement operators (Osman, et al., 2014). Critical analysis alternative hospitality paradigms and their impact on future construct development and practical implications According to Bharwani Jauhari, (2013), hospitality management is unique and linking it with gastronomy is new trend in matters relating to dining out, culture and food attributes. Historically, the term gastronomy relates with advice as well as guidance on what to eat and where to drink in related combinations. It is considered as the art of living, enhancement of skills as well as knowledge in relation with food and drink of their choice. These attributes enhance the extreme pleasure as well as enjoyment of eating as well as drinking at the same time. These pleasures are central towards gastronomic tourism that aims at developing subset of cultural tourism whereby experiences are upholder by participating in unique culture in the most appropriate way (Osman, et al., 2014). Therefore, hospitality industry and alternative hospitality paradigms play an important role in case of provision of these types of experiences for enhancing such information. It is essential in considering the f act that hospitality education as well as training revolves around gastronomy component for giving students wide understanding on the history of food and drink (Osman, et al., 2014). Bharwani Jauhari, (2013) commented that hostelry as well as tourism considers as synonymous especially at the time of viewing in small-state-developing terms. It is evident in gathering fact regarding both developing as well as developed countries for the sake of economic well-being. It is further understood that tourism industry has the potential for future growth (Yen Teng, 2013). Addition to that, rationale for hotel development based upon the state of tourism products especially in the developing territory. These are mostly dependent upon external marketing forces especially from developed nations. Nevertheless, it is presumed that growth as well as potential of the hospitality industry dictated as providing effective way in influencing over the culture as well as habits of developing host nation in the most appropriate way (NS Robinson Getz, 2014). As rightly said by Verma et al., (2012),linking hospitality and gastronomy means selection as well as usage of high quality materials with careful processing. It involves certain prerequisites especially for the perfect interior designing purpose. Top restaurants characterizes with imaginative ideas as well as functionality in combination of technical expertise and high level of quality at the same time. They aim at exchanging of ideas with the concerned hotel operators as well as restaurateurs in combination of own unique experience (NS Robinson Getz, 2014). They focus mainly on providing targeted solutions from beginning until the finished construction. There are wide impact present in relation with hospitality paradigms and concerns directly with gastronomy concept (Osman, et al., 2014). There is huge opportunity in the hospitality sector for the potential talented individuals who has keen and desire to learn. Potential individuals should posses passion and love for food, cooking and serving the best interest of customers. It is therefore important for the hospitality industry in bringing out the real talent from in and around the world. Alternative hospitality paradigms show visibility in bringing the individuals who has the ability to become the real asset to the business organization (NS Robinson Getz, 2014). Verma et al., (2012) suggests that hospitality is to mature in way of field for inquiry purpose. It is essential in gathering facts regarding philosophical debates pertaining to enhancement of methodological choices. It requires thorough understanding of the interest in alternative methodologies in and among the hospitalit y researchers for future growth purpose. It has been noticed that hospitality literature for reflecting positivist epistemology as well as sociology of regulation. In this case, it failed in attempting challenge for norms and regulations especially for granted within the hospitality industry (Yen Teng, 2013). Conclusion At the end of the study, it is easy to gather fact regarding relation between Hospitality and Gastronomy. Gastronomy concept can be easily compared with architecture. Most of the sociologists and economist believes that advancement of gastronomy researches design evolution as well as interaction with societies, urban governments need for future analysis purpose. Gastronomy studies takes place at all levels starting from planning as well as execution of plans in relation with gastronomic hospitality. Most of the professional individuals aim at working within the gastronomy studies framework. This is because of physically connecting with community policy making as well as business planning and training of hospitality management. Gastronomy concept is related with trans-disciplinary collaboration whereby hospitality researchers provides fair attributes in the approach and works closely with the gastronomy researchers at the same time. In case of Gastronomic hospitality industry, researc h provides active trans-disciplinary approach involving major disciplines in the most appropriate way. Addition to that, management gastronomy re-qualification means that gastronomic hospitality managers should be trained with new approach in active gastronomic imagination. The above study gives proper explanation on the concepts of hospitality and gastronomy and their associates theories at the same time. Current strategic options for hospitality industry reflect upon the circumstances in increased interdependent attributes for future analysis purpose. Growth control of large multinational companies enables in attending potential of scale of operations, scope as well as knowledge in an effective way. Researchers are mostly encouraged in acknowledging the subjective truth as well as adopting sociology of radical change at the same time. Ethnography is one of the examples of qualitative research approach that holds promise in case of interested researchers. Each new concept of hospit ality management should be taken into consideration for bringing new challenges in linking with the concept of Gastronomy. This study successfully renders positive attributes on Gastronomy approach and in alignment with hospitality industry. Therefore, future aspects of hospitality industry are increasing at faster pace with proper allocation of available resources. Reference List August, T. K. (2016). What's Eating Asian American Studies?: Authenticity, Ethnicity, and Cuisine.American Quarterly,68(1), 193-203. Barrows, C. W., Powers, T., Reynolds, D. (2012). Introduction to the hospitality industry (No. Ed. 8). John Wiley Sons, Inc. Bendoly, E. (2013). 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