What is gastronomy?
Gastronomy is one of the most important life sciences, whose specific task is to study the relationship between food and culture.
In today’s world, gastronomy should be considered one of the most important cultural attractions for tourists and travelers.
Food has always been one of the basic and basic needs of mankind since the beginning of creation.
Therefore, businesses related to the restaurant, food and beverage industry are always stable and continuous.
Food is one of the reasons for the general interest and acceptance of the restaurant industry business all over the world.
Gastronomic science
The study of food is called the science of gastronomy.
In the past, food was obtained through animal husbandry, fishing, hunting, etc.;
The invention of fire caused a change in the style of food preparation and production, and the food industry has developed and improved greatly over time, especially in recent decades and in colonial societies; And following that, production, preparation, preparation instructions, trade, healthiness, dietary habits, etc. have undergone extensive changes.
On the other hand, various nations have also become familiar with food culture due to various types of connections, and as a result, today we are facing a rapid and increasing expansion in the food and tourism industry.
Today, eating is considered one of the family and friendly pastimes, and considering the habits and diversity of food in different cultures and even the type of cooking and serving of food in different countries, it has led to the creation of an industry called Gastronomy Tourism or food tourism.
Considering the increasing speed of life, changing social and cultural lifestyles, and the development of industry, the method of preparing, producing, and consuming food has naturally undergone fundamental and fundamental changes.
Gastronomy is an interdisciplinary science (technical, nutritional, managerial), and the topics related to this knowledge simultaneously address diverse and heterogeneous issues.
Experts from the international design and construction group of Persa, with their extensive experience in setting up industrial kitchens, provide the best advice for choosing the best new industrial kitchen equipment.
Attention to gastronomy
Adequate knowledge and understanding of gastronomy is as important as possible in the minds of those interested in it.
In today’s world, the food and cuisine of each country is considered one of the cultural and historical symbols of that country.
In our beloved country of Iran, we usually witness the establishment and holding of food industry exhibitions every year.
This year, Parsa Design and Construction Company, with its CEO, Mr. Mohammad Reza Davari, plans to establish its exhibition permanently by signing a contract with a brand group.
Gastronomy is broadly divided into the following areas:
1. Human resources, management and the basics of organizational and personnel structure, finance and legal
2. The field of branding, marketing, franchising in gastronomy
3. Safety and health, ceremonies and hospitality
4. Types of food styles, principles and basics of industrial cooking, menus, production and distribution processes and their maintenance
5. Industrial kitchen design, interior decoration and hall, structural and installation sector, industrial machinery and equipment
The position of food and the food tourism industry and the attractiveness of Iranian cuisine inside and outside the country on the one hand, and the extensive and significant growth of this industry, especially in the last decade, on the other hand, have made it necessary to equip business owners and stakeholders of the food industry and the restaurant industry with up-to-date knowledge and expertise.
Regarding gastronomic knowledge, the most important issue is that each country, climate, culture and place has its own gastronomy;
This means that this knowledge does not have a global and fixed standard.
Every place, culture, climate, civilization and people have their own special gastronomic conditions.
The reason for the difference in this knowledge is related to the following issues:
1. The diversity of the place causes different climate, radiation, and soil; therefore, the raw materials in each place, in addition to their appearance, will have their own taste, flavor, and color, which naturally means that the food and dishes prepared from those raw materials will be very diverse.
2. The progress of civilization and the antiquity of each country have a significant impact on the diversity of the food menu and the style of food production.
3. The use of some raw materials is influenced by the culture, religion, beliefs, and people of the same region.
4. The existence of energy, facilities, equipment, and tools for preparing, producing, and cooking food and beverages
5. Food culture, food tourism of the people of each region
Regarding the important matters mentioned above, each country should be able to prepare and compile its gastronomic knowledge based on scientific models based on studies, research, and development; To be able to create a modern process of food preparation, production and consumption by relying on ancient methods and traditions using modern technology and knowledge.
Dear friends, you can call 09303342480 for free consultation.
Also, the international design and construction group Persa has extensive activities in the franchise sector in the country.
Gastronomy is an interdisciplinary science:
The science and culture of preparing, producing and consuming food requires a wide range of information in different sectors in order to be able to plan and create a business based on it.
To achieve this result, various axes and topics include various parts of tourism, management, business, laws and licenses, marketing, sales, industrial cooking, decoration and catering, safety and health, franchises, etc., some of which are as follows:
1. Basics and principles of tourism management, gastronomy, food and food
2. Management and operation in the restaurant and tourism industry
3. Management of food and restaurant businesses in the tourism and restaurant industry
4. Principles of starting a restaurant, fast food, coffee shop and food and beverage related businesses
5. Increasing sales and business development in the tourism and restaurant industry
6. Branding, marketing, advertising and sales
7. Principles and principles of franchising and signboard assignment
8. Creating a service quality system and standardizing it
9. How and how to increase the number of branches at the national and international levels
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10. Human Resource Management and Organizational Chart
11. Principles of Personality and Organizational Behavior.
12. Basics of hiring, attracting and retaining suitable and permanent staff
13. Description of services and determining the training requirements of managers and personnel
14. Tax and treasury related matters (income tax, value-added tax, insurance)
15. Reducing current costs, overhead, cost price
16. Familiarity with the cuisines of the five continents
17. Familiarity with various restaurant styles in the world
18. Principles and basics of industrial cooking, menu and recipe card, garnish, plus quantity
19. Understanding industrial machinery and equipment
20. Principles and basics of industrial kitchen design in three scales: small, medium and large
21. Basics of technical – engineering, architecture, interior decoration, structures and facilities
22. Workplace safety and hygiene of raw materials, personnel, work environment and tools
23. Ceremonies, catering, services and providing services to customers
Gastronomy audiences and stakeholders, according to the scope of the subject, include various sectors is;
The general public is the most important audience in this area on a daily and permanent basis.
In general, government organizations, associations and unions, suppliers and producers of related goods and services are the most important relevant groups.
The most important groups of stakeholders and audiences are as follows:
1. People and consumers of food and beverage services
2. Global organizations such as UNESCO, World Tourism Organization, etc.
3. Unions, associations, federations, clubs and other non-governmental centers.
4. Ministry of Cultural Heritage and Handicrafts, Tourism
5. Ministry of Industry, Mines and Trade, Chamber of Commerce of Iran and provinces
6. Government organizations such as finance, insurance, telecommunications, gas, electricity, water and sewage, municipality and similar
7. Suppliers and manufacturers of food raw materials, machinery, equipment, containers, etc. Service providers such as design, consulting, software, advertising, marketing, etc.
8. Theoretical and practical training centers for industrial cooking, ceremonies and reception, safety and health, management, etc.
Please note that to set up and design your catering, dear ones, you can contact the experts of Persa Design and Construction through various communication channels.
Every country, nation, region that has a long history or a long history of life and civilization, must have its own culture, customs, traditions, and method of preparing and cooking food or drinks; which is called the gastronomy of the region.
Processes related to the storage of food raw materials, medium or long-term storage of food, the method of preparing and processing food for preparing and cooking food, the utensils, tools and equipment with which food is prepared and cooked.
The method of receiving, serving and eating that food and all the customs and traditions that have been optimized over the years and have practically reached maturity;
However, with the advent of technology, energy, and modern machinery, a significant part of these topics is being forgotten or eliminated. With research, investigation and development, it is possible that all events and details can be observed and monitored with high precision and preserved as the cultural heritage of the region.
Therefore, researchers and scholars active in this industry should conduct extensive research in this field.
And by documenting this knowledge, they should strive to preserve the heritage.
Integrating and updating the processes of preparing, producing and cooking food with modern facilities and machinery and using modern technology is the duty of chefs, nutrition experts and industrial engineers.
Dear friends, you can contact the following numbers for free consultation in the field of gastronomy with experienced and specialized experts from the Persa Design and Construction Complex.
09303342482
021-88590744
021-88590891