TOURISMPETER ROBINSON MICHAEL LÜCK STEPHEN L. J. SMITH

Food and Beverage8

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

• 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

• 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

• 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

• 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

• 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

• 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

• Local customs– Food and cooking preferences– Religious customs

• Sanitation and heath regulations• Alcohol

– Laws/prohibition– Religion– Liability

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

Influences on Food Services