1. F OOD AND BEVERAGE SECTOR Tourism 801—Chapter 7

2. I NTRODUCTION FB is the largest sector in the tourism industry. Food services include: Fast food Private clubs Bars and pubs Services found in rinks, hotels, motels, department stores, hospitals, schools, etc

3. T RENDS IN S ECTOR 1) Casual Dining A) Due to stretching financial resources, luxury of fine dining is being replaced by casual dining. B) Use of plants and natural woods are being replaced by white linens and sterling silverware. C) Restaurants are becoming smaller and more intimate.

4. T AKEOUT Takeout and delivery make up 50% of the total industry Busy families + takeout = convienience Grocery store decline Fought back= more prepared foods

5. D INING OUT WITH CHILDREN Children dictate where to go eat Coloring, play place, etc

6. S ERVICE Tops the list of why people will return to establishments Restaurants that provide a good meal with a pleasant atmosphere (décor and personnel) will outshine competition.

7. N UTRITION Restaurants are trying to play on the “healthy eating” movement Salads, sodium reduction, low fat, etc

8. F RANCHISES Review from Ch 6 National advertising, well known name, national training programs, resources, etc Fast-food, Numerous Restaurants Boston Pizza, Swiss Chalet, etc

9. T ERMINOLOGY Haute Cuisine—elegant and expensive style of restaurant, highly trained staff with beautiful décor. Specialty Restaurant—serves mainly one kind of food (Swiss Chalet: Chicken, Red Lobster: Lobster). Theme Restaurant —transport a customer to a time and place beyond a meal (Jungle Jims). Room Service —is a travel luxury, guests are pampered to having meal delivered. 70% of RS is breakfast.