TLH 334: Gastronomy Assessment The Role of Food and Drink for Tourism - Management Assignment Help

Assignment Task:

Task:

Learning outcomes.
Upon successful completion of this module, students will have demonstrated Knowledge

1.Knowledge of the role of food and drink for tourism, hospitality and events
2.Knowledge of the interrelationship between food and drink and the tourism, hospitality and event experience

3.Knowledge of gastronomy and food consumption in the 21st century Skills
4.The ability to demonstrate awareness of the interaction between socialisation, culture, food and drink, and tourism
5.The ability to explore the significance of food and drink for local culture

Your mark on this module will be based on one essay to assess learning outcomes 1-4, contributing 100% of the module marks.
You are required to write an essay of a to maximum of 3,000 words, excluding the reference list, which incorporates theory from academic sources to answer your choice of ONE of the following essay questions. This will assess all module learning outcomes

1. Using examples, critically discuss globalisation and the key underpinning aspects of homogenisation and heterogenisation affecting food and beverage consumption and cultural identity in the 21st century, including discussion on food and borders and the current issues related to food and mobility/migration as proposed by Abbots,2017.

2. Using examples, critically discuss what the Slow Food Movement is in relation to food consumption in the 21st century, its history, and its objectives, key areas of focus, underlying principles and key activities.

3. Critically discuss what culinary tourism is and how it links to cultural tourism, why it is important and its holistic benefits.

4. Critically discuss and define what gastronomy is, discuss the history of European gastronomy to the present day and its key influencers and influences.

5. Critically discuss the principles, validity and impact of Michelin accreditations and the impact guide books have on restaurant and “foodie” behaviour and the imagined state of “consumer to culinary professional”

6. Critically discuss what chocolate is, the significance of its geography and examples of “single origin” producers and the social justice and environmental concerns and key initiatives to address these.

7. Critically discuss the characteristics of the new and old world wine regions and the key differences between them. Using an example of a key wine producing region of the world, discuss the impact of the “Terroir”

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