Gastronomy
\nSubject Code HOS203A
\nAssessment Title Report
\nGraduate Capabilities \u2022 Professional Expertise
\n\u2022 Global Citizenship
\nLearning Outcome\/s a. Relate current concepts of gastronomy to its historical evolution.
\nb. Examine the relationships between people, place and cuisine.
\nd. Connect technological and social changes to food culture.
\nAssessment type Individual
\nWeighting % 35%
\nWord count 2000 words (+\/-10%)
\nDue day 11.55pm on Sunday of Week 6
\nSubmission type Turnitin ?
\nLayout of Assessment Report:
\nICMS Cover Page
\nTable of Contents
\nExecutive Summary\/ Abstract
\nIntroduction
\nFindings (make use of subheadings)
\nConclusion
\nRecommendations
\nReference List
\nAppendices (optional)
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\nAssessment instructions In this assessment, there is a focus on food cultures from around the world (different food culture each term) in a restaurant setting. This term you will be focusing on Japanese food culture.
\nPage 1 of 3
\nFor your report, you will need to:
\n\u2022 Research the historical evolution of the cuisine.
\n\u2022 Apply the multidisciplinary model to the type of cuisine and an appropriate restaurant of the same food culture in NSW. If the dishes on the menu are vast, you may wish to focus on a signature or typical dish from the region including popular ingredients from that part of the world.
\n\u2022 Examine how the restaurant delivers and represents the food culture, place of origin through aspects such as the table configurations (for example, communal, formal setting etc.), cutlery, menu format (for example, sharing dishes, tapas style, individual servings). Are there fusion dishes representing elements of globalisation and reflecting contemporary Australian trends?
\n\u2022 Analyse how the restaurant makes use of technology. This could be guest facing but could involve food production methods or service delivery. Does it reflect the social changes in our society? If so, which ones and how? Have they adapted their offering in light of the pandemic?
\nYou must include the following in your submission:
\n\u2022 ICMS Cover Page
\n\u2022 Executive Summary: (less than 200 words) o Brief background on the type of cuisine
\no Main findings o Conclusion
\n\u2022 Introduction: (about 15-20% of the word count- approx. 300words) o Orientation \/ background of the cuisine
\no Methodologies used (in person visit, literature search, social media etc.)
\n\u2022 Body:
\no Main findings organised into sub- headings of your choice o These should be logically structured to address the assessment requirements
\no Include images or diagrams to reinforce your content and streamline it.
\n\u2022 Conclusion & Recommendations: (about 15-20% of the word count- approx. 300 words)
\no Summarise the main points
\no Recommendations: Could the restaurant implement anything to reflect or reinforce the type of cuisine or food culture?
\n\u2022 Reference List o Ensure your referencing throughout is compliant with the ICMS Style Guide. Studiosity can help with this too.
\n\u2022 Appendices (optional)
\nReadings for the assessment \u00fc Hall and Mitchell, 2000, \u2018We are what we eat: Food, Tourism, and
\nGlobalization,\u2019 Tourism, Culture & Communications, Vol. 2, pp. 29-37.
\n\u00fc Galanakis, C. (Ed.). (2020). Gastronomy and Food Science. Academic Press.
\n\u00fc Ray, K. (2016). The Ethnic Restaurateur. Bloomsbury Publishing.
\n\u00fc Santich, B. (2007). The Study of Gastronomy: A Catalyst for Cultural Understanding. International Journal of the Humanities, 5(6).
\n\u00fc Yazicioglu, I,Yayla, O. & Isin, A. (2021). Gastronomy and Hospitality Studies in Tourism. Peter Lang GmbH, Internationaler Verlag der Wissenschaften.
\n*All available in Subjects Resources on Moodle.
\nGrading Criteria \/ Rubric Please see below
\n.
\nPage 2 of 3
\nAssessment 2 \u2013 Marking Rubric
\nCriteria HD (85-100) D
\n(75-84) CR (65-74) PASS (50-64) FAIL
\n(0-49)
\nHistory and Evolution
\n20% Reference to historical features (six and above) enhances meaning through the evolution of specific cuisine. An outstanding understanding of globalisation in relation to the cuisine. Reference to historical features (five) clearly shows evolution of the cuisine. A very good understanding of globalisation in relation to the cuisine. Historical reference gives some clear examples of evolution of the cuisine. A good
\nunderstanding of globalisation of the cuisine. Historical reference gives one or two examples but may be confused in relation to the evolution of the cuisine. Limited reference to globalisation of the cuisine. Historical references are unrelated, confused or absent in relation to the evolution of the cuisine. Minimal or absence of reference to globalisation of the cuisine.
\nThemes of
\nProduction and Consumption
\n25% Connection to Multidisciplinary Model is consistent, fully developed and flawless. Social consumption aspects such as food culture and meaning are highly relevant. Expression provides an exemplary explanation of the production aspects of the cuisine. Connection to Multidisciplinary Model is multi-faceted and well developed. Social consumption aspects such as food culture and meaning are relevant. Expression provides a detailed explanation of the production aspects of the cuisine. Connection to Multidisciplinary Model is solid. Social consumption aspects such as food culture and meaning are somewhat relevant. Expression provides an explanation of the production aspects of the cuisine. There is some connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning are provided but may be unclear. Expression provides an explanation of the production aspects of the cuisine but may lack clarity in places. There is little or no connection to Multidisciplinary Model. Social consumption aspects such as food culture and meaning may be missing or unclear. Expression is unclear or fails to provide explanation of the production aspects of chosen ingredient or dish.
\nRestaurant
\nDelivery Analysis
\n25% Analysis of restaurant delivery is excellent. Content fully explores how the restaurant represents the food culture. Aspects of technology and social changes are eloquent and highly considered. Analysis of restaurant delivery is very good. Content explores how the restaurant represents the food culture. Aspects of technology and social changes are very well considered. Analysis of restaurant delivery is good. Content includes how the restaurant represents the food culture. Some aspects of technology and social changes are considered. Content could be further developed. Limited analysis of restaurant delivery. Some content on how the restaurant represents the food culture. Partial aspects of technology and social changes included. Content lacked clarity in parts. Minimal or absence of analysis of restaurant delivery. Little or no content on how the restaurant represents the food culture. Technology and social changes unclear, incomplete or absent.
\n?Report
\nPresentation and Structure
\n15% Report structure and
\ncommunication of ideas enhances readability and is free of errors. Full use of report style conventions with logical flow, appropriate sections \/ subsections. Highly effective Executive Summary, Introduction and Conclusion resulting in a professional report. A minimum of six images\/diagrams are used to clearly present findings. Report structure and communication of ideas are free of errors. Executive
\nSummary and Introduction state purpose clearly and outline main points succinctly. Very good use of bullet points, diagrams, and Appendix. Clear summary of final thoughts and recommendations. At least five images\/diagrams are used to clearly present findings. Report structure and communication of ideas are mostly free of errors. Contents Page and Executive Summary are mostly clear. Introduction and conclusion are adequate and good editing skills evident. At least four images\/diagrams are used to clearly present findings. Report structure and communication of ideas may not be completely accurate but does not detract from communication of ideas. Some editing evident. At least three images\/diagrams are used to present your findings. Report structure and writing skills detracts from communication of ideas and readability. Work may look as though it is in draft form. Less than two images\/diagrams are used to present findings.
\nResearch and Referencing
\n15% Evidence of wide academic research (minimum of eight sources) that go beyond unit materials and support gastronomic themes in a thoughtful and interesting way. Conclusions reached are accurately synthesised from research. Referencing complies with Style Guide throughout. Wide research (at least seven sources) is evident reflecting an excellent understanding of gastronomic themes. Referencing complies with Style Guide with only minimal error. Solid research (at least six sources) enhancing
\ncommunication of gastronomic themes is evident. Referencing contains minimal errors and is mostly compliant with The Style Guide. Satisfactory research (minimum of five sources); relevance and significance is variable. Some inclusions of gastronomic themes evident. Referencing may contain some errors reflecting a lack of compliance to The Style Guide. Inadequate research (less than five) with little or no connection to gastronomic themes.
\nReferencing is non-existent or does not comply with Style Guide.
\nView other drafts<\/p>\n
Executive Summary<\/p>\n
Japanese food culture has a long and rich history, dating back to the Jomon period, over 3,000 years ago. Over time, Japanese cuisine has been influenced by a variety of cultures, including Chinese, Korean, and European. Today, Japanese food is enjoyed all over the world, and is known for its fresh, simple ingredients, and its emphasis on balance and harmony.<\/p>\n
In this report, I will explore the historical evolution of Japanese food culture, and how it is represented in a restaurant setting. I will also discuss the use of technology in Japanese restaurants, and how it is used to reflect social changes.<\/p>\n
Introduction<\/p>\n
Japanese food culture is a complex and multifaceted phenomenon. It is influenced by a variety of factors, including geography, history, culture, and religion. Japanese cuisine is known for its fresh, simple ingredients, and its emphasis on balance and harmony.<\/p>\n
The history of Japanese food culture can be traced back to the Jomon period, over 3,000 years ago. During this period, the Japanese diet consisted primarily of wild game, fish, and vegetables. Rice was introduced to Japan during the Yayoi period, and quickly became a staple food.<\/p>\n
Over the centuries, Japanese cuisine has been influenced by a variety of cultures, including Chinese, Korean, and European. During the Edo period, for example, Japan experienced a period of rapid economic growth and cultural development. This led to an increased interest in foreign cultures, and Japanese cuisine began to incorporate elements of Chinese, Korean, and European cuisine.<\/p>\n
Today, Japanese food is enjoyed all over the world. It is known for its fresh, simple ingredients, and its emphasis on balance and harmony. Japanese cuisine is also known for its use of umami, a savory flavor that is derived from glutamates.<\/p>\n
Japanese Food Culture in a Restaurant Setting<\/p>\n
Japanese restaurants can be found all over the world. They offer a variety of dishes, from traditional Japanese cuisine to fusion dishes that combine Japanese and Western ingredients.<\/p>\n
When choosing a Japanese restaurant, it is important to consider the following factors:<\/p>\n
The type of cuisine: There are many different types of Japanese cuisine, including sushi, ramen, tempura, and yakimono. Choose a restaurant that specializes in the type of cuisine that you are interested in.
\nThe atmosphere: Japanese restaurants can vary in atmosphere from casual to formal. Choose a restaurant that has an atmosphere that you will enjoy.
\nThe location: Japanese restaurants can be found in all parts of the world. Choose a restaurant that is convenient for you to get to.<\/p>\n
The Use of Technology in Japanese Restaurants<\/p>\n
Technology is playing an increasingly important role in Japanese restaurants. Many Japanese restaurants now use technology to improve the customer experience.<\/p>\n
For example, some Japanese restaurants use tablets to allow customers to order food and drinks. This can help to improve the efficiency of the restaurant, and can also make it easier for customers to order what they want.<\/p>\n
Other Japanese restaurants use technology to provide information about the food that they serve. For example, some restaurants have QR codes that customers can scan to learn more about the ingredients in a dish. This can help customers to make informed decisions about what to order.<\/p>\n
Social Changes and Japanese Restaurants<\/p>\n
Japanese society is changing rapidly, and this is having a significant impact on Japanese restaurants.<\/p>\n
One of the most significant changes is the aging population. The Japanese population is aging at an unprecedented rate, and this is having a major impact on the restaurant industry. Many Japanese restaurants are now catering to the needs of older customers, by offering smaller portions, lighter meals, and more accessible dining environments.<\/p>\n
Another significant change is the rise of single-person households. The number of single-person households in Japan is increasing, and this is also having an impact on the restaurant industry. Many Japanese restaurants are now catering to the needs of single-person households, by offering affordable meals that are easy to eat alone.<\/p>\n
Conclusion<\/p>\n
Japanese food culture is a complex and multifaceted phenomenon. It is influenced by a variety of factors, including geography, history, culture, and religion. Japanese cuisine is known for its fresh, simple ingredients, and its emphasis on balance and harmony.<\/p>\n
In this report, I have explored the historical evolution of Japanese food culture, and how it is represented in a restaurant setting. I have also discussed the use of technology in Japanese restaurants, and how it is used to reflect social changes.<\/p>\n
Japanese food culture is a vibrant and evolving tradition. It is a reflection of the Japanese people, their culture, and their values. Japanese food is enjoyed all over the world, and it is sure to continue to grow in popularity in the years to come.<\/p>\n","protected":false},"excerpt":{"rendered":"
Gastronomy Subject Code HOS203A Assessment Title Report Graduate Capabilities \u2022 Professional Expertise \u2022 Global Citizenship Learning Outcome\/s a. Relate current concepts of gastronomy to its historical evolution. b. Examine the relationships between people, place and cuisine. d. Connect technological and social changes to food culture. Assessment type Individual Weighting % 35% Word count 2000 words […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,35,41,34,38,40,42,39,33,32,36],"tags":[47,43,44,51,49,45,48,50,46],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-apa-citation-format-assignment","category-assignment-writers-australia-college-student","category-buy-essay-usa","category-cheap-essay-writing-service-us","category-help-write-a-page-assignment","category-i-need-someone-to-do-my-assignment-within-hours","category-need-assistance-completing-the-assignment","category-need-to-write-an-essay","category-thesis-writing-service-sample","category-write-my-dissertation-usa","category-write-pages","tag-assignment-writers-canada-university-cost","tag-best-dissertation-writers-china","tag-doctoral-dissertation-writing-service","tag-free-ai-english-assignment-writers-china","tag-in-page-paper-write-an-essay","tag-need-help-completing-this-assignment","tag-professional-assignment-writers-usa","tag-uae-1-cheap-assignment-writing-service","tag-write-a-word-essay"],"_links":{"self":[{"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/posts\/334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":0,"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/posts\/334\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/media?parent=334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/categories?post=334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colapapers.com\/nursing\/wp-json\/wp\/v2\/tags?post=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}