Introducing Molecular Gastronomy in the F&B department of a hotel

The Gastronomy Industry in the 21st century is characterized by a rapid development of unique and designer brands of hotels. Successful business in the sector requires innovative products to gain competitive advantage. The Food and Beverage department (F&B) is one of the platforms used to demonstrate innovative ideas as it has a wide range of customers that include those staying, as well as those not staying in the hotel (Gillespie & Cousins, 2012).  The F&B is required to maintain high-quality services and implement innovative presentations that attract consumers. Suggestively, hotels use the F&B outlets as platforms to make changes in the menu and themes every once in a while. Resultantly, the initiative delivers a sense of refreshment to the clients. In the modern-day, people are more educated about food compared to the past two decades. Additionally, people are more concerned about what they eat at home and outside. Home gastronomy has evolved significantly and so must the hotels. Guests are not only looking for ambiance and unique structures and settings rather they also go for the type of food offered and styles used to prepare. Molecular gastronomy is a relatively new approach to food science that can be employed in gaining competitive advantage. It entails taking into consideration the physical and chemical changes that occur to the ingredients during cooking. Chefs can preserve nutrients, tastes, and other aspects that entice the consumer. The styles of cooking involve applying innovative scientific techniques, making it social, artistic, and technical. Additionally, it requires the chefs to engage in research for them to develop unique products (Navarro et al., 2012). Identifying ways of using Molecular gastronomy and its implications on the growth and development of the Hotel business can be key to gaining competitive advantage through the F&B restraint at Ritz-Carlton Hotel….

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