FOOD AND BEVERAGE SECTORTourism 801—Chapter 7

INTRODUCTION

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

TRENDS IN SECTOR

1) Casual DiningA) 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.

TAKEOUT

Takeout and delivery make up 50% of the total industry

Busy families + takeout = convienience Grocery store decline

Fought back= more prepared foods

DINING OUT WITH CHILDREN

Children dictate where to go eat Coloring, play place, etc

SERVICE

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.

NUTRITION

Restaurants are trying to play on the “healthy eating” movement

Salads, sodium reduction, low fat, etc

FRANCHISES

Review from Ch 6 National advertising, well known name,

national training programs, resources, etc Fast-food, Numerous Restaurants

Boston Pizza, Swiss Chalet, etc

TERMINOLOGY

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.