contemporary gastronomy issues and influences

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HOST.6103 – ASSESSMENT ONE: Portfolio (Weighting 70%) Due Date: Wednesday• TASK: For this assessment you will be required to compile a portfolio of research. This assessment is worth 70% of your final mark, covering Learning Outcomes 1, 3 and 4.
LOI: Research and discuss historical and contemporary gastronomy issues and influences. L03: Determine and evaluate emerging trends and innovation in global food and beverage.”.m• L04: Explore and differentiate design models used in creating innovative food and beverageconcePts.
Your Portfolio will be presented in a digital format and will Include: • Your own food philosophy • personal and cultural beliefs • personal future tourism goals and aspirations • reflect on how you intend to meet these goals and aspirations • Portfolio Item 1: Historical and contemporary issues and influences • Portfolio Item 2: Emerging trends and innovation • Portfolio Item 3: Design models and concepts
All Portfolio Items will meet the Assessment criteria as written in the course outline, including Referencing, Copyright and Plagiarism.
Portfolio Item 1 Identify and discuss historical and contemporary gastronomy issues and influences. Research one food and one beverage item/product that has developed over the last century. Describe and discuss how these items/products have evolved to meet societal issues and cultural influences.
Portfolio Item 2 Determine and evaluate emerging trends and innovation in global food and beverage tourism Choose one local or international food and beverage business that has captured an emerging trend in food and beverage. E.g. food trucks, pop-up restaurants, wedding venues. Research and evaluate how the operators established their business and identified the trends in the market. • Research the history of this trend or innovation. • Identify and evaluate evolving contemporary issues. • Discuss the social and cultural impact of this trend.
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Portfolio Item 3 Explore and differentiate design models and concepts used in creating innovative food and beverage concepts. Investigate how design models and innovative food and beverage concepts have been used in creating the business or trend/innovation from Portfolio 2. • Marketing methods • Planning from initial concept • Design development

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