New technology in fast food restaurants sector

Title:

New technology in fast food restaurants sector

The aim of this Article:

Identify the new ecologies that come to the fast food restaurants such mobile app; self-service kiosks look at the advantage, and disadvantage of using it also look at it from three perspectives the customer, employment and the economy and how is going to affect the customers, employment and the social economy also how it affects the food and beverage sector.

 

This Article divided into two part:

 

  • Briefing part On Separate page (300 words)

will be for you to present the topic that you are going to investigate and show how you will undertake the research, i.e. you will need to explain.

  • The aim of the article
  • why the issue is current?
  • the major stakeholders i.e. the group/s the article will be targeted at
  • major issues of focus and their development
  • the range of current academic theory available that you are planning on using

 references to be included in the slides and have a final reference page.

 

Assessment Criteria – for briefing

 

Grade  
   
Article Framework:

– Current issue identified

– Aim of the article clearly identified

– Stakeholders appropriately identified

 

 /30
Academic and non-academic content:

– Critical Analysis and Evaluation

– Evidence of Research / Reading

– Valid and Logical

 

 /50
Identification of Further Research

– Further Research Areas to be investigated

– References

 

 /10

 

 

 

  • Written assignment (2700 words) consists of the student writing a trade journal article, of the type that a professional body would produce, e.g. the Institute of Hospitality1. It must follow a conventional professional journal article format which includes the need for an attractive, colourful and appealing appearance. The only difference is that you will need to use MHRS (footnote) referencing so as not to spoil the flow of the text.

 

  • Text
  • Simple
  • No acronyms
  • Use of visual cues
  • Colour
  • Reference via the MHRA footnote system

 

You will need 10 academic references minimum for as part of your pass grade, however, it is expected that you will have further non-academic, quality sources backing up your argument.

In the journal article you will need to;

  1. Critically and objectively identify the issue which must be current, and food and/or beverage based.
  2. Critically analyse and evaluate relevant academic theory, government policy and industry concerns.
  3. Critically justify the perspective which you are taking in writing the article
  4. Conclude with a series of action points and or recommended outcomes which address the issue.

Please note that you must accurately and appropriately cite at least 10 ACADEMIC references (in the _MHRS___ style) as part of the pass criteria for this assignment.

Recommended reference  

Books

Andrews, C. (2010). Reinventing Food Ferran Adria: The man who changed the way we eat. London, Phaidon Press Ltd

Andrews, H., (2011). The British on Holiday: Charter Tourism, Identity and Consumption. Bristol, Channel View Publications.

Atkins, P. and Bowler, I. (2001). Food in Society; economy, culture, geography. London, Arnold.

Beardsworth, A. and Keil, T. (2000). Sociology on the Menu. Routledge London

Bell, D. and Valentine, G. (1997). Consuming Geographies; We Are Where We Eat. Oxford, Routledge.

Bourdain, A. (2001). Kitchen Confidential: Adventures in the Culinary Underbelly. London, Bloomsbury.

Buhalis, D., Darcy, S. and Ambrose, I. (Eds) (2012). Best Practise in Accessible Tourism: Inclusion, Disability, Aging Population and Tourism. Bristol, Channel View Publications.

Counihan, C. and Van Esterik, P. (eds) (2013) Food and Culture, (3rd Ed), Routeledge, London

Frost, W,. Laing, J., Best, G., Williams, K., Strickland, P., Lade, C. (2016) Gastronomy, Tourism and the Media. Channel View Publications

Griffiths, J. (2007). Tea: The Drink that Changed the World. London, Andre Deutsch.

Gronow, J. (1997). The Sociology of Taste. Routledge, London

Howes, D. (ed) (2005). Empire of the Senses: The Sensual Culture Reader. Oxford, Berg.

Johnson, T., Howard, M. and Miemczyk, J. (2014) Purchasing and Supply Chain Management; A Sustainability Perspective, Abingdon, Oxon, Routledge.

Jolliffe, L., (Ed) (2010) Coffee Culture, Destinations and Tourism. Bristol, Channel View Publications.

Jones, M. (2007). Feast: Why Humans Share Food. Oxford University Press, Oxford.

Kjaernes, U., Harvey, M. and Ward, A. (2006). Trust in Food: A Comparative and Institutional Analysis. London, Palgrave.

Korsmeyer, C. (ed.). (2005). The Taste Culture Reader: Experiencing Food and Drink. Oxford, Berg.

Lashley, C. and Morrison, A. (ed.) (2001). In Search of Hospitality: Theoretical Perspectives and Debates. Oxford, Butterworth Heinemann.

Louw, E., (2001). The Media and Cultural Production. London, Sage Publications.

Markman, E. (2004). The Coffee House; A Cultural History. London, Weidenfield & Nicholson,

Miller, D. (2001). Consumption: Critical Concepts in the Social Sciences. London, Routledge.

Morgan, M., Lugosi, P., and Ritchie, J.R.B. (2010). Tourism and the Leisure Experience: Consumer and Managerial Perspectives. Bristol, Channel View Publications.

Mukherjeee, A., (2012), Food Security in Asia. London, Sage Publications.

Pullman M. and Wu Z., (2012). Food Supply Chain Management: Economic, Social and Environmental Perspectives. New York, Routledge

Ritzer, G. (2001) The McDonaldization of Society. London, Pine Forge Press.

Ritzer, G. (2001). Explorations in the Sociology of Consumption: Fast Foods Credit Cards, and Casinos. Sage, London.

Shepherd, R. and Raats, M. (ed.) (2006). The Psychology of Food Choice. Wallingford, CABI.

Telfer, E. (1996). Food for Thought; Philosophy and Food. London, Routledge.

Visser, M. (1991). The Rituals of Dinner. London, Penguin Books.

Williams-Forson, P. and Counihan, C. (Eds) (2012). Taking Food Public: Redefining Foodways in a Changing World. Abingdon, Routledge

Statistical Data

Mintel Reports

Key Note Reports

ONS (Office of National Statistics)

Journals

British Food Journal

Cornell Quarterly Review

Food Quality and Preference

International Journal of Contemporary Hospitality Management

International Journal of Hospitality Management

Hospitality and Society

Service Industry Journal

Trade Magazines

The Caterer and Hotelkeeper

The Publican and Morning Advertiser

The Drinks Business

The Grocer

Hospitality / Hospitality Review

 

 

Assessment Criteria –Written Assignment

Comments and suggested areas for improvement

Format, flow and style, e.g.: 20 marks

– Engaging presentation in the required format

– Use of appropriate visuals (e.g. colour, photos, headings)

– Logical and appropriate layout

– Use of clear and appropriate language and expressions

Please note that, in line with marking criteria, if your work does not follow journal article presentation, the maximum mark you will be able to achieve is 49.

 

Evidence of background reading and references, e.g.: 30 marks

– Use of varied and up-to-date sources

– Use of material and sources not covered or provided in class

– Balance of academic and non-academic literature

Please note that, in line with marking criteria, if your work does not cite (in text and in reference section) a minimum of 10 academic references, the maximum mark you will be able to achieve is 39.

Balance of argument, critical analysis, current trade and academic content, e.g.: 50 marks

– Use of appropriate academic theory to back up arguments made

– Critically discussed relevant facts

– Balanced argument with conclusion based on the arguments presented

– Creative and original thinking, whist presenting a topic in a comprehensive way