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Chapter Seven: Food and Beverage

Chapter Seven: Food and Beverage. Learning Objectives. Explain how travel and other events in history have influenced the growth and acceptance of different foods and beverages Discuss the impact of science and technology on foods and beverages

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Chapter Seven: Food and Beverage

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  1. Chapter Seven: Food and Beverage Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  2. Learning Objectives • Explain how travel and other events in history have influenced the growth and acceptance of different foods and beverages • Discuss the impact of science and technology on foods and beverages • Explain the importance of rhythm, timing, and flow in food-service operations • Discuss the importance of a menu and its impact on production and service delivery • Identify the important operational and financial concerns faced by food-service managers • Describe how foods and beverages can add value to other tourism services Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  3. Introduction • Provision of foods and beverages is key to fulfilling basic human needs • Physiological need • Social need • Tourists provide important source of revenues to some but not all food service operations • Depends on location and targeted segments • Some establishments rely on local customers Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  4. Major Influences on the Development of Foods & Beverages • Travel and Discovery • Quest to explore led to spread of food and beverage options • Discovery of new foods was a reason for exploration • Roman Empire was important in development of cuisine • Travel after the end of the Dark Ages added foods from distant lands • Colonization increased popularity of regional cuisines • Food preferences motivate travel to destinations Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  5. Major Influences on the Development of Foods & Beverages, continued • Science and Technology • Science and technology have made perishable foods available • Refrigeration and freezing techniques allow foods to be stored and transported without decreasing their original quality • New cooking techniques have increased yields and quality • Farm technology has increased the quality, quantity, variety, and availability of foods Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  6. Building a Culinary Heritage • Food and Beverage (F&B) options vary • Commercial restaurant operations vary from quick service to elegant, full service • Food service establishments also include employee, recreational, institutional and transportation food service, lodging properties, and banquet/meeting and catering facilities Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  7. Building a Culinary Heritage, continued • The beginnings of modern foodservice practices • France is credited with 1st restaurant • French Revolution led to opening of many restaurants • Most early lodging places and restaurants offered simple table d’hote • Marie-Antoine Careme’s grand cuisine led to the a la carte restaurant • Escoffier working in the Savoy and Carlton Hotels changed the methods and organization of food service and kitchens Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  8. Building a Culinary Heritage, continued • Planning to meet guest expectations • Guest experience involves interrelated factors • Consider target segments and their desires in designing a menu • Consider the design of the menu itself • Choice of service ware and place settings • Artistry of food presentation on plate • Style of guest service Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  9. Building a Culinary Heritage, continued • Rhythm, timing and flow • Brigade system-assigns tasks to specific personnel • Rhythm, timing and flow led to excellence in foodservice • Rhythm: Coordination of each required activity • Timing: Sequencing of each task/activity to produce desired result • Flow: Mix of rhythm and timing resulting in smooth, efficient operation Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  10. Building a Culinary Heritage, continued • Adding value to food and beverage operations • Successful F & B operators differentiate their operations by focusing on guest service, price/quality, unique foods or dining experiences • Two typical designs to delivering foods and beverages • Designed to serve “captive” audience • Designed to attract guests who have many providers to choose from • F & B operations may be used to attract guests to a hotel or resort property • F & B may be offered to fulfill the need for food; often used to increase the overall productivity of the property Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  11. Building a Culinary Heritage, continued • From ten to ten thousand • Many unique challenges to feeding groups on a one-time basis • Most properties have multi-purpose rooms for catering and banquets • Catering sales managers work with planners to develop a banquet event order that provides the details of satisfying the group’s food and beverage needs as well as meeting and exhibit space Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  12. Building Profitable Operations • F & B industry faces thin profit margins and fierce competition • Highest failure rate of all types of business • Owners often do not have the business skills to succeed • Benchmarks used to measure performance • Balancing payroll costs with productivity • Food quality and food cost are the results of effective purchasing • Using technology to improve service delivery Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  13. An Ounce of Prevention is Worth a Pound of Cure • Food safety and sanitation are the responsibility of managers and employees • Employee training and work procedures plus properly maintained equipment lead to a safe food service environment Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

  14. Beverages • Alcoholic beverages are often used in foods to enhance flavor • Beverages serve as a compliment to food and the dining experience • In many countries, alcoholic beverages are more commonly part of the dining experience than in North America • Beverage Operations • Keeping spirits under control Cook: Tourism: The Business of Travel, 3rd edition (c) 2006 Pearson Education, Upper Saddle River, NJ, 07458. All Rights Reserved

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