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TOURISM

TOURISM. PETER ROBINSON MICHAEL LÜCK STEPHEN L. J. SMITH. 8. Food and Beverage. Learning Objectives. To understand the diversity of food services in the tourism sector To identify the primary providers of food services in tourism

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TOURISM

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  1. TOURISM PETER ROBINSON MICHAEL LÜCK STEPHEN L. J. SMITH

  2. 8 Food and Beverage

  3. Learning Objectives • To understand the diversity of food services in the tourism sector • To identify the primary providers of food services in tourism • To appreciate some of the trends in food services

  4. Background • Food is an essential part of any trip lasting more than a few hours • Often linked to accommodation • Can be a motivation for a trip although usually not main purpose of trip • Often single largest tourism industry employer in a destination, serving both visitors and locals • Wages traditionally low • Long hours; seasonal

  5. Background • Originally, ‘restaurant’ referred to a clear broth prepared for invalids • The name was then applied to establishments that prepared and sold the broth • Eventually extended to a type of food service establishment • Taverns and inns had long served meals, but customers had no choice what to eat • France led emergence of food services that allowed customers to choose from several food options: ‘menus’

  6. Categories of Food Services • Accommodation businesses • Ranges from mini-bars to gourmet, ‘starred’ restaurants • B&Bs often use breakfast quality as a selling point • Cruise ships: food is often a major part of the experience

  7. Categories of Food Services • Stand-alone restaurants • Located independently of accommodations or other businesses • Range from coffee shops and fast food to ‘starred’ restaurants • Quality or diversity of free-standing restaurants can be part of the brand of a destination • Ownership: independent, chain, franchise

  8. Categories of Food Services • En route: service/rest areas along highways, combined with provision of fuel for cars • Caterers: offer food services under contract; may be one-time special event or on-going, such as caterers serving airlines • ‘Eatertainment’: combines dinner with entertainment • Private clubs, such as golf courses

  9. Categories of Food Services • Other retail venues: department stores, shopping malls, convenience stores • Non-commercial food services: schools, universities, hospitals, prisons • Other venues • Food trucks • Pop-up (‘flash’) restaurants • Street vendors • Night markets

  10. Influences on Food Services • Local customs • Food and cooking preferences • Religious customs • Sanitation and heath regulations • Alcohol • Laws/prohibition • Religion • Liability

  11. Influences on Food Services • Human resources • High turnover • ‘Front-of-house’, porters, servers, cooks, chefs • Tipping/gratuity traditions • Fads in • Ingredients • Menu design • Service styles and standards

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