Food, Culture and Society - BIH2007

Assessment 1: Other

Activities providing opportunities for formative assessment will generally be integrated into the teaching and learning process and apply to all components of summative assessment.  The nature of the formative assessment tasks used will be at the discretion of the tutor, to include for example, workshop exercises, quizzes, group discussions.

Other

Assessment 2: Presentation

Students will present their findings relating to a sector of the wine industry.

Presentation

Assessment 1: Written Assignment

Individual BlogA series of contemporary issues of discussion related to Food Culture and Society will be set and students will be expected to engage and critique these issues through individual, personal blog-posts. The minimum word count is 3000 words and all posts should be linked to theory gained in lectures.

Written Assignment

<p>This module will allow you to investigate and evaluate the development of national, regional and international cuisine and its wider impact together with the implications for the economic and social environment. A critical analysis of the methods available to appraise the impact of gastronomy in a variety of settings will allow you to link conceptual cuisine to increased revenue, performance and productivity. Innovation and concept development together with menu analysis and management will be examined to determine impacts on profitability. </p>

Huddersfield Business School

<p><a href="https://library.hud.ac.uk/readinglists/BIH2007">https://library.hud.ac.uk/readinglists/BIH2007</a></p>

Hospitality

BIH2007 - Food, Culture and Society

Food, Culture and Society

Develop in depth knowledge of the diversification within food and beverage markets.

Outline the influences on the development of the market for wines and how these markets have matured and diversified.  

Identify and locate the quality leaders within luxury markets.

Understand the social dimension of food and wine and its importance to economic development strategies.

Distinguish between those factors which contribute to the success of contemporary food and beverage operations. 

Innovative gastronomic developments linked to contemporary influences on taste, media and fashion.

Compare contrast and assess the development of gastronomy in culturally diverse environments.

Critically evaluate and effectively communicate the food and drink experience.

Recognise and identify specific influences on the development of contemporary food and beverage operations.