PETER ROBINSON MICHAEL LÜCK STEPHEN L J SMITH Food and Beverage 8 Learning Objectives To understand the diversity of food services in the tourism sector To identify the primary providers of food services in ID: 322072
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Slide1
TOURISM
PETER ROBINSON MICHAEL LÜCK STEPHEN L. J. SMITHSlide2
Food and Beverage
8Slide3
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 servicesSlide4
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
BackgroundSlide5
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’
BackgroundSlide6
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
Categories of Food ServicesSlide7
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
Categories of Food ServicesSlide8
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
Categories of Food ServicesSlide9
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
Categories of Food ServicesSlide10
Local customs
Food and cooking preferences
Religious customs
Sanitation and heath regulations
Alcohol
Laws/prohibition
Religion
Liability
Influences on Food ServicesSlide11
Human resources
High turnover
‘Front-of-house’, porters, servers, cooks, chefs
Tipping/gratuity traditions
Fads in
Ingredients
Menu design
Service styles and standards
Influences on Food Services