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