TOURISM

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