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
