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

2. Food and Beverage 8

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. 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 Background

5. 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 Background

6. 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 Services

7. 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 Services

8. 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 Services

9. 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 Services

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

11. 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