 Intro to Tourism & Hospitality Chapter 4. Copyright Introduction to Tourism and Hospitality in BC by Morgan Westcott, Editor, (c) Capilano University.

Slides:



Advertisements
Similar presentations
Four Segments of Hospitality and Tourism
Advertisements

Chapter 1 Foundations of Restaurant Management & Culinary Arts
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 9 Managed.
Chapter 7 On-Site Food Service.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved.
4 Segments of Hospitality
Chapter 6 Food and Beverage Operations
Warm Up What are two reasons a person would choose a restaurant?
THE WORLD OF FOOD & BEVERAGES Ch. 4 HS. FOOD & BEVERAGE  Food & Beverage Business – prepares, packages, serves, sells or provides food for people to.
4 The World of Food and Beverages. 4 The World of Food and Beverages.
Investigate the catering and hospitality industry
Chapter 8: Managed Services
Types of Foodservice.
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Part 2. Feeding the Masses Chapter 7. Culinary Careers in B & I Foodservice.
Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved.
The Food and Beverage Industry
OMICS Group Contact us at: OMICS Group International through its Open Access Initiative is committed to make genuine and.
Understanding Foodservice Operations
Chapter 6 Food and Beverage Operations
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 9 Managed.
 Commercial Foodservice ◦ Consists of food and beverage businesses that compete for customers. Organized into 4 categories:  1. Quick-Service Restaurants.
Section 3.1 Careers in Foodservice
 What is one of your favorite restaurants?  Why is it your favorite restaurant?  How long does it take to get your food when you order?  Do you pay.
Foodservice Venues Principles of Hospitality and Tourism.
Chapter Seven: Food and Beverage
Hotel Industry Overview and Issues. third largest retail industry following automotive & food stores largest service industry one of the world’s largest.
Journal Entry: Tuesday 8/30/11
July 2012 The Economic Impact of Tourism in Clark County, Ohio.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food.
Dr. Maher Fouad. FOOD & BEVERAGE is a term the hospitality industry uses to refer to all food and beverage needs for an event, dining experience or general.
Styles of Catering Operations
TFJ3C Ms. Mulligan Smith.
Learning Objectives Study the lodging industry
Bell ringer - journal What is one of your favorite restaurants?
Catering outlets and job descriptions
Professional Chef Scholarship CORE UNIT 201 S.Greubel.
Chapter 1. Hospitality  Meeting the needs of guests with kindness and goodwill.
Warm Up Define and Describe Fast Food Restaurant.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
The World of Hospitality The word “hospitality” comes from the Latin word hospes, which means host or guest. “Hospitality” has come to mean “meeting the.
Holloway, Humphreys and Davidson, The Business of Tourism, 8 th Edition, © Pearson Education Limited 2009 Slide 1.1 An introduction to tourism Chapter.
The Restaurant Business
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Introduction to Feeding the Masses Chapter 1: Culinary Careers in Restaurants.
Exploring Hospitality Careers Chapter 3. Hospitality Today Industry comprises four sectors: – Lodging – Food – Entertainment – Travel.
Bellringer Name 5 different restaurants in Pearland.
 Intro to Tourism & Hospitality Chapter 3. Copyright Introduction to Tourism and Hospitality in BC by Morgan Westcott, Editor, (c) Capilano University.
The Introduction to the Hospitality Industry.
 Intro to Tourism & Hospitality Chapter 7. Copyright Introduction to Tourism and Hospitality in BC by Morgan Westcott, Editor, (c) Capilano University.
Four Sectors of the Hospitality and Tourism Industry
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food.
Eating establishment’s taxable annual sales in California by liquor license type, Billion Dollars Smoke-free Restaurants Smoke-free Bars Source:
Hard Real Hard Too Hot! No Way!Double.
2 Understanding Foodservice Operations Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize various.
Foodservice Career Options 3.1: Careers in Foodservice.
Food & Beverage Management I—Cost Control HT 225 An Introduction to Catering Industry Slide 1 of 9 King Abdul Aziz University Tourism Institute Diploma.
Overview of the Restaurant & Foodservice Industry Facts & Figures.
1 FRMCA Level 1, Chapter 1 Welcome to the Restaurant and Foodservice Industry 2014 Summer Institutes Level 1.
Catering Food Service Development
The Travel and Tourism Industry
Chapter 2 Understanding food service operations
Learning Objectives Study the lodging industry.
Introduction to Hospitality and Tourism
Culinary Careers in Hotels
Hospitality and Related Services
The Organization and Structure of Lodging Operations
Welcome to Hospitality …An Introduction
4 The World of Food and Beverages. 4 The World of Food and Beverages.
Develop and update hospitality industry knowledge
Food and Beverage Services Offered by Full-Service Hotels
Types of Foodservice.
Presentation transcript:

 Intro to Tourism & Hospitality Chapter 4

Copyright Introduction to Tourism and Hospitality in BC by Morgan Westcott, Editor, (c) Capilano University is used under a CC-BY 4.0 International license. This chapter is by Keith Peter Briscoe and Griff Tripp and is used under a CC-BY 4.0 International license.

Learning Objectives  Describe the origins and significance of the food and beverage sector  Relate the importance of the sector to the Canadian economy  Explain the various types of food and beverage providers (Briscoe, P. & Tripp, G., n.d.)

Learning Objectives  Discuss differing needs and desires of residents and visitors in selecting a food and beverage provider  Examine factors that contribute to the profitability of food and beverage operations  Discuss key issues and trends in the sector including government influence, health and safety, human resources, and technology (Briscoe, P, & Tripp, G., n.d.)

F & B - Overview  In 2014, Canadian food and beverage businesses accounted for 1.1 million employees  More than 88,000 locations across the country  Estimated $71 billion in sales  Around 4% of the country’s overall economic activity. (Restaurants Canada, 2014a)

F & B Sector Performance Figure 4.1. Foodservice spending as a percentage of total food dollars spent in Canada and the US

Type of F & B Providers Two key distinctions:  commercial foodservice, which comprises operations whose primary business is food and beverage  non-commercial foodservice establishments where food and beverages are served, but are not the primary business (Briscoe, P & Tripp, G, n.d.)

F & B Commercial Operators  Quick Service (QSRs)  Full-Service  Fine dining  Family Casual  Ethnic  Upscale (Restaurants Canada, 2014b)

F & B Catering  Catering companies  Conference centers  Conference hotels  Wedding venues  Festival food coordinators (Restaurants Canada, 2014b)

F & B Drinking Liquor licenses divided into:  Liquor Primary  Food Primary (Briscoe, P. & Tripp, G., n.d.)

F & B Non-Commercial Institutional  Hospitals  Universities, colleges, and other educational institutions  Prisons and other detention facilities  Corporate staff cafeterias  Cruise ships  Airports and other transportation terminals and operations (Restaurants Canada, 2014b)

F & B Non-Commercial Accommodation Foodservice  Hotel restaurants and bars  Room service  Self-serve dining operations (such as a breakfast room) (Restaurants Canada, 2014b)

F & B Non-Commercial Vending and Automated Foodservices  Automated and vending services do account for significant sales for both small and large foodservice and accommodation providers (Restaurants Canada, 2014b)

Figure 4.9 Share of market for different restaurant segments

Types of F & B Customers Two key markets:  Residents  Food and Drink primary  Food and Drink secondary  Visitors  Cater completely to visitors or  Cater primarily to residents (Smart, 2003; Heroux, 2002; Mak, Lumbers, Eves, & Chang, 2012)

F & B continued  Profitability  Location, location, location  Cost Control  Sales and Marketing Figure 4.3 The Keg at the Station is in a former train station in New Westminster, BC

F & B Staffing and HR

F & B Trends and Issues  Government Influence  Health and Safety  Technology Figure 4.14 A sign in a Starbucks location encouraging staff to wash their hands to prevent the spread of germs

F & B Changing Venues  The third space  Taking it to the streets  Pop-up restaurants Figure 4.15 Tacofino (closest), Pig on the Street, and Mom’s Grilled Cheese food trucks welcome crowds to their portable kitchens in downtown Vancouver.

References Briscoe, P. & Tripp, G., (n.d.) Food and Beverage Services. In Westcott, M. Editor, Introduction to Tourism and Hospitality in BC (pp ). Retrieved from Heroux, L. (2002). Restaurant marketing strategies in the United States and Canada: A comparative study. Journal of Foodservice Business Research, 5(4), Restaurants Canada (2014a). Foodservice facts. Retrieved from Store/Product/rvdsfpid/2013-foodservice-facts-7https:// Store/Product/rvdsfpid/2013-foodservice-facts-7 Restaurants Canada (2014b). Market review and forecast Retrieved from Restaurants Canada, Statistics Canada, fsSTRATEGY Inc. and Pannell Kerr Forster. (2013). Sector sales and market shares for 2012/13. Retrieved from Smart, J. (2003). Ethnic entrepreneurship, transmigration, and social integration: an ethnographic study of Chinese restaurant owners in rural western Canada. Urban Anthropology and Studies of Cultural Systems and World Economic Development,

Attributions Figure 4.1 Foodservice Share of Total FoodDollars by LinkBC is used under a CC-BY-NC 2.0 license.Foodservice Share of Total FoodDollarsLinkBCCC-BY-NC 2.0 Figure 4.3 The Keg at the Station by Jon the Happy Web Creative is used under a CC BY 2.0 license.The Keg at the StationJon the Happy Web CreativeCC BY 2.0 Figure 4.9 Market Share by Restaurant Segment by LinkBC is used under a CC-BY-NC 2.0 license.Market Share by Restaurant SegmentLinkBCCC-BY-NC 2.0 Figure 4.14 must wash hands by Ambernectar13 is used under CC BY-ND 2.0 license.must wash handsAmbernectar13CC BY-ND 2.0 Figure 4.15 Vancouver food carts on a sunny day by Christopher Porter is used under a CC BY-NC-ND 2.0 license.Vancouver food carts on a sunny dayChristopher PorterCC BY-NC-ND 2.0