• Posted on January 11, 2024
• Vikas Chelani

EG703 MSc International Hospitality Management Assignment Sample

EG703 MSc International Hospitality Management Assignment Sample

Introduction

Desserts are an integrated part of finishing a menu that has health benefits of improving vitamin and nutrients absorption as well. Changes in dessert making techniques have assisted in management of variations of taste, texture and visual representation of desserts. This study has focused on evaluating contemporary dessert making techniques and its efficiencies in modern cuisine. Further, it would be focused on analysing value creation opportunities for businesses and chefs using contemporary dessert making techniques.

Rationale

Contemporary dessert making techniques were identified as “canning, pasteurisation, freezing, irradiation, and the addition of chemicals”. In the views of Chen et al. (2022), contemporary dessert techniques help in combining different textures and techniques for making innovative desserts. This includes chefs to develop highly sophisticated and colourful techniques for developing textured desserts. Major cooking techniques were identified as following “sous-vide” techniques, infusion, spiralizing and flash frozen techniques assisting in development of effective approaches of dessert making practices. These processes would be efficient for hotels and chefs to enhance their abilities in improving dessert making activities and enhance overall taste and texture in dessert making activists.

Restaurants and chefs using contemporary dessert making techniques have focused on using modern gadgets and techniques for creating desserts with vivid colour, intense taste and different texture combined in a dessert. In addition, managing highest quality of ingredients and skills of cooks plays a significant role in using contemporary dessert making techniques (Suhairom et al. 2019). Most of the restaurants lacking in improvement of effective approaches of quality management in ingredients and increasing cost due to inflation have created serious issues related to using contemporary dessert making techniques. Other than this, lack of skilled professionals to develop effective approaches of using contemporary dessert making techniques in dessert creation has created issues related to developing quality desserts. This research has focused on developing critical overview on appropriate processes to use contemporary dessert making techniques and improve overall taste and texture of desserts in restaurants.

Research Aim

Aim of this study is to critically evaluate contemporary dessert making techniques.

Research Objectives

• To overview various contemporary dessert making techniques in modern cuisines
• To understand difference between traditional and contemporary dessert making techniques
• To evaluate challenges associated with contemporary dessert making techniques
• To recommend appropriate processes to utilise contemporary dessert making techniques

Research Questions

1. What are the various contemporary dessert making techniques in modern cuisines?
2. What is the difference between traditional and contemporary dessert making techniques?
3. What are the challenges associated with contemporary dessert making techniques?
4. What would be recommended appropriate processes to utilise contemporary dessert making techniques?

Relevance of the topic

Innovation has assisted businesses around the world to enhance their operational abilities and enhance organisational competitive advantages. This research focusing on exploring contemporary dessert making techniques, its significance and benefits compared with traditional technique would be efficient. Besides, it would be essential for decreasing challenges associated with improvement of dessert cooking techniques in modern cuisines.

Interest to a range of different stakeholder groups

Increasing emphasis of innovation in aspects of dessert making including its colour and texture has a positive impact on restaurants in increasing their organisational capabilities. Effective innovation of desserts helps restaurant businesses to promote their products to social media and attract a larger number of customers. On the other hand, Michelin guide consideration of innovation techniques has also assisted in improvement of organisational and chef’s reputation. Further, gaining a Michelin star would be also beneficial for businesses to increase its effectiveness by using contemporary dessert making techniques. This has indicated that effective use of contemporary dessert making techniques would be beneficial for restaurants as well as its external and internal stakeholders.

Explanatory information on Contemporary Dessert Making Techniques

Overview various contemporary dessert making techniques in modern cuisines

Sous-vide techniques.

“Sous-vide techniques” referred to as preparing food items in a controlled water bath while monitoring temperature associated with targeted temperature for the food. Use of food-grade plastic bags and vacuum-sealed foods helps foods to be cooked in temperature supplied from water in Sous-vide techniques (Onyeaka et al. 2022). Restaurants using this technique in producing candid fruits and vegetables as well as cooking custards would be beneficial for making pastry with contemporary dessert making techniques. This has helped in providing unique texture to both fruits and vegetables while maintaining a creamy and smooth texture to elements such as custards.

Infusion

Infusion techniques were identified as adding flavours to food while “extracting and steeping an ingredient into a hot or acidic liquid such as water, oil, milk, or vinegar, for a period of time”. In the views of Koretska et al. (2021), benefits of infusion techniques in dessert making were identified as improving both taste and texture of product for improvement of food quality. Traditional dessert making techniques have effectively used infusion techniques in adding flavours to food items. However, contemporary infusion techniques in dessert making have increased opportunities of adding flavour and texture to food items to desserts faster. This would be beneficial for managing a fast processing practice for desserts while using contemporary dessert making techniques.

Spiralizing

Visual representation is identified as an important process of cooking dessert and serving to customers. Contemporary dessert making techniques including spiralisation activities have focused on making edible garnishes in desserts (Katermina and Solovyeva, 2020). This has included preparation of fruits and vegetables in interesting shapes for improvement of overall representation of desserts. Following contemporary dessert making techniques, improvement of utilisation of other ingredients in dessert making activities as well as creating layers of flavours would be an increasing significance of dessert. This would have a positive influence in increasing innovation and creativity as well as improve nutrients and flavours for cooking a dessert with contemporary dessert making techniques.

Flash frozen techniques

“Flash frozen techniques” is identified as most famous and used techniques in Flash frozen techniques for making frozen food items such as ice cream. As opined by Hsu and Olsen (2019), “Flash freezing is the process of freezing an item quickly at an extremely low temperature with cold, circulating air”. Contemporary dessert making techniques have significantly used liquid nitrogen for cooking desserts at 195.8°C with controlled pressures. In addition, management of high level of skills and knowledge is essential for chefs to improve dessert making processes creative and innovative through contemporary dessert making techniques.

Difference between traditional and contemporary dessert making techniques

Traditional techniques used by home cooks and transformed into restaurant kitchens have assisted in creating highest quality and traditional texture of deserts. This has health benefits of uplifting individual moods and decreasing anxiety and stress related issues. As opined by Sproesser et al. (2020), traditional dessert preparation techniques following classic preparation management activities in desert activities helps in elevating moods and enhancing motivation for becoming active. This has assisted cooks to use traditional techniques for cooking and making desserts as well as serve them to others. On the contrary, contemporary dessert making techniques focused on using Sous-vide techniques, infusion, spiralizing and flash frozen techniques for improvement of cooking techniques (Razali et al. 2021). This has created opportunities for cooks to enhance their abilities in producing high quality food products and serving customers attracted to different and intense flooring, vivid colours and effective dessert representation activities.

Traditional techniques in cooking as well as dessert making have identified approaches of including prompt and following a specified process for creating flavourful products. As identified by Al-Maqtari et al. (2021), major differences between modern and traditional cooking techniques were identified as “fast processing, high heat, industrial chemistry, flavour extracts and colouring additives, as well as preservatives”. These are often identified as harmful approaches of dessert making activities creating serious issues related to development of effective approaches of pastry production activities. Most of the desserts prepared with contemporary dessert making techniques focusing on management of intense flavouring and texture diffusion have increased issues related to improvement in dessert quality (Chaturvedi et al. 2021). This has also increased challenges related to management of health and texture management activities while using contemporary dessert making techniques in desert preparations.

Challenges associated with contemporary dessert making techniques

Contemporary dessert making techniques required high skill and knowledge management for improvement of dessert preparation. Following techniques such as sous-vide techniques, infusion, spiralizing and flash frozen activities helps in improving modern dessert making approaches. However, Okumus et al. (2020) asserted that lack of skills and knowledge among employees at a restaurant has created challenges for businesses to effectively use contemporary dessert making techniques. This has increased issues for restaurants to effectively use contemporary dessert making techniques in desert making to diversify its menu.  Lack of quality and cost management activities for choosing appropriate ingredients to use in contemporary dessert making techniques has created serious issues in restaurants to improve contemporary dessert making techniques (Erdem et al. 2022). Further, it has created challenges for restaurants to decrease their capabilities in innovation and creativity management activities white creating a modern dessert menu for attending to both customer and critics needs.

Use of contemporary dessert making techniques requires modern gadgets to take control over processes of cooking foods with modern desert making techniques. In the views of Leung and Loo (2022), small restaurants lacking in infrastructure and cost associated with installation of new gadgets have increased issues related to effective cooking management. This has increased issues for restaurants to face challenges of using contemporary dessert making techniques in menu creation activities. Lack of organisational infrastructure has increased issues for businesses to create appropriate approaches to physical and human resource management opportunities for restaurants in modern times. Further, it has increased challenges for businesses to provide training and knowledge development opportunities for its workforce to use contemporary dessert making techniques.

References

Al-Maqtari, Q.A., Rehman, A., Mahdi, A.A., Al-Ansi, W., Wei, M., Yanyu, Z., Phyo, H.M., Galeboe, O. and Yao, W., (2021). Application of essential oils as preservatives in food systems: challenges and future prospectives–a review. Phytochemistry Reviews, pp.1-38.

Chaturvedi, S., Kulshrestha, S., Bhardwaj, K. and Jangir, R., (2021). A review on properties and applications of xanthan gum. Microbial Polymers: Applications and Ecological Perspectives, pp.87-107.

Chen, Y.C., Tsui, P.L., Lee, C.S., Chiang, M.C. and Lan, B.K., (2022). Incorporating Multimedia Teaching Methods and Computational Thinking into the Baking Dessert Course. Electronics, 11(22), p.3772.

Erdem, Ö., Kılıç, D., Arman, A. and Mutlu, C., (2022). Sales Increasing Strategies Based on Menu Item Performance: Case of a Luxury Restaurant. International Journal of Contemporary Economics and Administrative Sciences, 12(2), pp.763-783.

Hsu, C. and Olsen, S., (2019). Farm to School Grant.

Katermina, V.V. and Solovyeva, N.S., (2020). GASTRONOMIC VIEW OF THE WORLD IN ENGLISH NEOLOGY: LINGUOCULTURAL ASPECT. In Proceedings of the Philological Readings (PhR 2019) (pp. 331-341).

Koretska, I., Kuzmin, O., Polyovyk, V., Deinychenko, L. and Berezova, G., (2021). Quality rating of desserts based on fruit and berry raw materials.

Leung, R. and Loo, P.T., (2022). Co-creating interactive dining experiences via interconnected and interoperable smart technology. Asian Journal of Technology Innovation, 30(1), pp.45-67.

Okumus, B., Taheri, B., Giritlioglu, I. and Gannon, M.J., (2020). Tackling food waste in all-inclusive resort hotels. International Journal of Hospitality Management, 88, p.102543.

Onyeaka, H., Nwaizu, C.C. and Ekaette, I., (2022). Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing. Trends in Food Science & Technology.

Razali, S.N.M., Hamzah, M.H., Man, H.C. and Nor, M.Z.M., (2021). Converting durian-based traditional dessert into ready-to-eat durian stick through sausage technology application. Advances in Agricultural and Food Research Journal, 2(1).

Sproesser, G., Ruby, M.B., Arbit, N., Akotia, C.S., dos Santos Alvarenga, M., Bhangaokar, R., Furumitsu, I., Hu, X., Imada, S., Kaptan, G. and Kaufer-Horwitz, M., (2022). Similar or different? Comparing food cultures with regard to traditional and modern eating across ten countries. Food Research International, 157, p.111106.

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.

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