EG703 MSc International Hospitality Management Assignment Sample
EG703 MSc International Hospitality Management Assignment Sample
Introduction
Dessert is identified as one of the integral parts of cuisines assisting in regulation of emotional and physical balance of hormones and heart regulations for health improvement activities. Traditional dessert making activities have assisted humans to experience satisfaction by consuming soft and even textured desserts. This research has focused on identification of relevance of modern dessert making techniques in modern cuisines.
Benefits and challenges associated with use of contemporary dessert making activities have essentially assisted to increase its effectiveness in developing different desserts. Further, methodological considerations will be also represented in this study for development of integrated research development activities.
Research Background
Modern desserts, by their making processes and elements, can be described as contemporary desserts. Generally, dessert making techniques has included processes such as “weighing and measuring, creaming, piping, lining (moulds), addition of colour or flavour, folding, moulding, mixing, aeration, slicing, portioning, chilling, combining, puréeing” (Allemandi et al. 2020).
On the other hand, contemporary dessert making techniques have included techniques of using new trends of taste and texture infusion as well as contemporary plating activities assisting in improvement of contemporary dessert making activities. For instance, “mousses, meringues, ice creams and sorbets, cookies, dough, cake layers, pastry cream, and dessert sauces” were some of the examples of desserts made following contemporary dessert making techniques.
Contemporary dessert making techniques improving overall composition, taste and texture for dessert making activities has assisted in enhancing dessert making activities efficiently. As per the views of Cifci et al. (2021), inclusion of contemporary dessert making technique assisting in combining texture, developing creative colour and attractive plating activities has been included in contemporary dessert making activities.
Increasing attractiveness towards development of effective approaches of dessert making techniques while improving its significance in modern cuisine has faced issues in application activities. This research has focused on identification of different approaches of contemporary dessert making techniques for improvement of relevance in modern cooking activities.
Problem Statement
Lack of knowledge and skill to utilise contemporary dessert making techniques has increased issues for individuals in cooking industry to face difficulties in improvement of dessert making and improving its relevance in modern cuisines.
Rationale
Contemporary dessert making techniques increase modernisation activities for cooking activities. As opined by Pai et al. (2021), authenticity in food tastes helps in improvement of overall trust of customers towards food. Desserts made by contemporary dessert making techniques have faced challenges in replication of authenticity of flavour while making desserts following modernised approaches of flavour, texture and colour management.
This has increased challenges for restaurants to face a serious decline of customers to dine in in a restaurant using contemporary dessert making techniques and decreasing customer satisfaction overall,
Most chefs lacking knowledge on using contemporary approaches of dessert making activities have faced challenges in using it for enhancing organisational capabilities. As per the study by Tong et al. (2021), lack of employee skills increases challenges of error and mistakes decreasing overall quality of products and services. Similarly, restaurants lacking skilled employees in making desserts through contemporary practices have increased challenges of using these techniques in taste and authenticity management opportunities while making modern desserts.
Further, complex nature in dessert making activities along with contemporary approaches of business management activities has increased issues for managing effective approaches of including contemporary dessert making techniques in dessert making.
Changing nature of customer needs and requirements after COVID-19 has significantly increased opportunities for restaurants to provide exclusive items to customers. However, COVID-19 negatively impacting food businesses has created challenges for restaurants to focus on experimentation with contemporary cooking techniques (Lai et al. 2020). This has significantly increased the relevance of using contemporary dessert making techniques in increasing customer attraction to restaurants.
This has indicated that contemporary dessert making techniques assets cooks in innovation and creativity management activities would be essential for decreasing issues related to management of customer attraction. On the other hand, chefs improving their knowledge on authenticity and quality of dessert while using appropriate techniques would be beneficial for improving organisational capabilities (Suhairom et al. 2019).
This research focusing on analysing different aspects of contemporary dessert making techniques would be beneficial for decreasing challenges associated with innovation and creativity management in dessert. It would be also beneficial for decreasing challenges related to organisational capabilities to improve its operational capabilities in modern and quality dessert making opportunities.
Research Aim
Aim of this research is to critically evaluate relevance of contemporary dessert making techniques and its importance in enhancing dessert cooking processes has faced issues in managing authenticity in taste.
Research Objectives
- To overview emerging contemporary dessert making techniques in modern times and its relevance in modern cooking?
- To conceptualise different contemporary and traditional desert making techniques
- To identify benefits associated with using of contemporary desert making activities for modern cuisines
- To evaluate challenges of using contemporary dessert making techniques in modern times
- To provide recommendations on improvement of using contemporary dessert making techniques to improve significance dessert position in a modern cuisine
Research Questions
- What is the emerging contemporary dessert making techniques in modern times and its relevance in modern cooking?
- What are the different concepts of contemporary and traditional desert making techniques?
- What are the benefits associated with using contemporary desert making activities for modern cuisines?
- What are the challenges of using contemporary dessert making techniques in modern times?
- What would be recommendations on improvement of using contemporary dessert making techniques to improve significance dessert position in a modern cuisine?
Literature Review
Emerging contemporary dessert making techniques and its relevance in modern cooking.
Contemporary dessert making techniques have focused on changing texture and taste of desserts from traditional sweets as well as infusion of different flavours in desserts. As observed by Chua et al. (2022), contemporary dessert making techniques have been identified to extensively focus on increasing complexity, familiarity, and exclusivity in flavouring of desserts.
Using unconventional flavours from elements such as “crunchy sablée, elderflower mousseline, and liquid-centre sphere of apricot” helps in layering of complexities of flavour by layering. This process of creating opportunities of including different flavours from a wide range of fruits and flowers would be beneficial for improving the relevance of dessert making opportunities.
Chefs including innovative approaches of flavouring and texture development would be beneficial for increasing attractiveness towards desserts. As noted by Gayler et al. (2022), the combination of novel and familiar flavouring, texture and colour helps in including innovative approaches to dessert making activities.
This has potentially improved chefs’ abilities in improving their culinary skills and experience in dessert making and improved overall growth management abilities for developing a unique reputation for dessert. It has also indicated that increasing approaches of information and skill gathering on contemporary dessert making techniques would be beneficial for improving overall capabilities of modern cooking activities, especially for dessert making.
Different concepts of contemporary and traditional desert making technique
Traditional approaches of eating sweets at the end of meals originated in France. Most popular traditional desserts identified as “biscuits, cakes, cookies, custards, gelatine, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad”. Allemandi et al. (2020) asserted that traditional desert making techniques as “weighing and measuring, creaming, piping, lining (moulds), addition of colour or flavour, folding, moulding, mixing, aeration, slicing, portioning, chilling, combining, puréeing”.
This approach has assisted in maintaining a soft and creamy texture for desserts while mainly focusing on mono texture and colour in traditional desserts. This has remained the most popular and traditional approach to making desserts around the world.
In contrast to that, contemporary techniques in dessert making have focused on development of attractive colours and flavours for making desserts. Juwaedah et al. (2021) noted modern dessert methods to emphasis on “fillings, glazes, creams, icings e.g., creme patisserie, frangipane, fresh fruit, cream, butter cream, preserves or jam, finishing and decorating techniques”. This has also included approaches of “balance, glazing, dusting, portioning, icing, piping, filling, rolling, smoothing” for improvement of different flavour and colour grading activities in dessert making approaches.
Further, this would be beneficial for decreasing issues related to cooking and mixing up different combinations of flavours in making modern dessert profiles. This has benefited restaurants to attract a wide range of customers to try new desserts to improve the financial operational capabilities after COVID-19.
Benefits associated with using contemporary desert making activities
Contemporary dessert making techniques emphasising on creativity and innovation on colour, texture and flavour improves its versatility. As per the study by Pilis et al. (2022), versatile nature in food servings helps in customer attractiveness and satisfaction from food services. This helps in decreasing challenges associated with decreasing popularity of desserts in modern time due to increased health consciousness among customers.
This indicated following contemporary dessert making techniques as well as managing innovative approaches in dessert making abilities would be beneficial for chefs to enhance the position of dessert at a higher position. Further, it would be effective for decreasing challenges associated with equivalent desserts to similar types of flavour and texture in dessert making activities.
Contemporary dessert making techniques also focusing on inclusion of localisation and seasonality approaches in dessert making techniques helps in including green or sustainability practices. In the views of Ahmed et al. (2020), sustainable measurements in food industry helps in decreasing greenhouse emission and decreasing waste generation challenges.
Chefs using local and seasonal flavours in food making, especially dessert making activities have focused on improvement of organisational abilities in sustainability measurements. This would be beneficial for restaurants to improve their brand image and reliability while maintaining positive aspects of environmental considerations by following contemporary approaches of dessert making activities in modern times.
Challenges of using contemporary dessert making techniques
Lack of skill and knowledge among chefs and cooks was evaluated as one of the major challenges of cursing contemporary approaches of dessert making techniques. As poised by Szulc et al. (2021), effective skills and knowledge among employees assists businesses to leverage on human capital to improve their abilities to excel.
This including, communication, collaboration, team working and professional work ethic management activities has assisted in improvement of employee management scope in future. However, most of the restaurants lacking in effective skill and knowledge development of employees on contemporary dessert making techniques such as spiralising and liquid nitrogen uses have increased issues for using the same.
Contemporary dessert making techniques heavily depend on advanced machinery for managing high quality and accuracy in product development activities. However, most of the restaurants lacking in development of advanced infrastructure for its employees to practice contemporary dessert making techniques have increased challenges related to wide utilisation of these techniques (Rashid and Ratten, 2021).
This has critically increased challenges related to management of providing appropriate opportunities for using advanced dessert making techniques as well as enhancing overall abilities of dessert making approaches considering needs of innovation and creativity. It has significantly decreasing opportunities for a wide range of restaurants and its employees in using contemporary approaches to dessert making activities.
Research Methodology
Research methodology helps in improving researcher’s understanding on appropriate processes to gather relevant information as well as manage quality and reliability of gathered information. This research will be following Saunders research onion for development of systematic processes of data assumption, collection and analysis techniques assisting in improvement of quality and reliability in research conclusion development.
Research Paradigm
Following Saunders research onion, “interpretivism research philosophy” and “inductive research approach” will be included for development of effective approaches of research conduction. As opined by Alharahsheh and Pius (2020), “interpretivism research philosophy” helps in managing subjective nature in data collection activities.
This combined with “inductive research approach” will be managing true nature in identification of contemporary dessert making techniques. Further, an “archival research strategy” will be beneficial for including a wide range of information on research variables while using “mono qualitative” nature will be beneficial for decreasing quality and nature management of information included in this research.
Research Design
“Research design” assists in management of accuracy, accountability, reliability, and legitimacy management of information included in research. As reported by Borgianni and Maccioni (2020), application of research design helps in identification of cause-and-effect relationship between researchers for development of accurate research conclusions.
This research will be focused on using “descriptive research design” for managing highest level of quality in research information collection and interpretation activities. This will be also beneficial for researchers of this study to improve consistency and legitimacy management opportunities for businesses to improve research conclusion development activities.
Data Collection Method
“Data collection” helps in gathering appropriate and trust information and research variables for supporting true conclusion development opportunities. This research has focused on using “secondary data collection” techniques. Ruggiano and Perry (2019) asserted that “secondary data collection” helps in including a wide range of information while representing different perspectives in research variables.
This has indicated use of “secondary data collection” technique will be beneficial for this research in managing flexibility of data gathering on contemporary approaches of dessert making techniques. Further, cost efficiency and limited time requirements would be also beneficial for decreasing challenges on complex relationship development on this research title for conclusion development.
Data Analysis Method
“Data analysis” helps in implementation of appropriate analysis techniques assisting in interpretation of information collected on research variables. Following “secondary data collection” technique, this research will be using “thematic analysis” technique for effective data analysis opportunities. Braun and Clarke (2019) explained that “thematic analysis” technique helps in easy categorisation of information in a flexible manner.
This assists researchers in decreasing challenges related to preparation of different perspectives on dessert making techniques as well as identification of interrelationships for research variables. Developing themes in information collected and representing them according to developed objectives will be beneficial for improving data representation opportunities overall.
Conclusion
From this research proposal on contemporary dessert making techniques, it can be concluded that contemporary dessert making technique has focused on improvement of texture, colour, and flavour of modern desserts. Use of localised and seasonal elements would be beneficial for restaurants in improvement of its dessert making abilities through contemporary dessert making techniques. This would be beneficial for managing green or sustainable approaches of culinary services for dessert making.
However, issues related to ineffective skill and knowledge of employees and lack of equipment integration in most of the restaurants has increased challenges of using contemporary dessert making activities. This research focusing on evaluation of wide context on contemporary dessert making activities would be beneficial for improving sustainable nature in culinary techniques.
References
Allemandi, L., Castronuovo, L., Tiscornia, M.V., Gutkowski, P., Gijena, J. and Nessier, C., (2020). Nutritional quality, child-oriented marketing and health/nutrition claims on sweet biscuit, breakfast cereal and dairy-based dessert packs in Argentina. Cadernos de Saúde Pública, 36.
Borgianni, Y. and Maccioni, L., (2020). Review of the use of neurophysiological and biometric measures in experimental design research. AI EDAM, 34(2), pp.248-285.
Braun, V. and Clarke, V., (2019). Reflecting on reflexive thematic analysis. Qualitative research in sport, exercise, and health, 11(4), pp.589-597.
Chua, C.K., Yeong, W.Y., Tan, H.W., Zhang, Y., Tan, U.X., Leo, C.H., Hashimoto, M., Wong, G.H.C., Tan, J.J.Y. and Pant, A., (2022). DIGITAL GASTRONOMY: From 3D Food Printing to Personalized Nutrition (Vol. 4). World Scientific.
Cifci, H., Gok, I., Atsiz, O. and Cifci, I., (2021). Insights into the art of plating in gastronomy: A content analysis of master chefs’ perspectives. Journal of Culinary Science & Technology, pp.1-26.
Gayler, T., Sas, C. and Kalnikaitė, V., (2022, June). FlavorDesigner app: Capturing multisensory experiences and crafting personalized flavors for cueing their recall. In Designing Interactive Systems Conference (pp. 1441-1456).
Juwaedah, A., Setiawati, T., and MM, M.P., (2021). CONTINENTAL RESTAURANT CUISINE (BG 433).
Lai, H.B.J., Abidin, M.R.Z., Hasni, M.Z., Ab Karim, M.S. and Ishak, F.A.C., (2020). Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic. International Journal of Research in Business and Social Science (2147-4478), 9(6), pp.12-23.
Pai, C.K., Lee, T. and Kang, S., (2021). Examining the role of service quality, perceived values, and trust in Macau food festival. International Journal of Environmental Research and Public Health, 18(17), p.9214.
Pilis, W., Kabus, D. and Miciuła, I., (2022). Food Services in the Tourism Industry in Terms of Customer Service Management: The Case of Poland. Sustainability, 14(11), p.6510.
Rashid, S. and Ratten, V., (2021). Entrepreneurial ecosystems during COVID-19: the survival of small businesses using dynamic capabilities. World Journal of Entrepreneurship, Management and Sustainable Development.
Ruggiano, N. and Perry, T.E., (2019). Conducting secondary analysis of qualitative data: Should we, can we, and how? Qualitative Social Work, 18(1), pp.81-97.
Suhairom, N., Musta’amal, A.H., Amin, N.F.M., Kamin, Y. and Wahid, N.H.A., (2019). Quality culinary workforce competencies for sustainable career development among culinary professionals. International Journal of Hospitality Management, 81, pp.205-220.
Szulc, J.M., Davies, J., Tomczak, M.T. and McGregor, F.L., (2021). AMO perspectives on the well-being of neurodivergent human capital. Employee Relations: The International Journal.
Tong, S., Jia, N., Luo, X. and Fang, Z., (2021). The Janus face of artificial intelligence feedback: Deployment versus disclosure effects on employee performance. Strategic Management Journal, 42(9), pp.1600-1631.
Know more about UniqueSubmission’s other writing services:
