Micro Perspective of Tourism and Hospitality

CHAPTER 6 MICRO PERSPECTIVE OF TOURISM AND HOSPITALITY BSHM 65 BY M’KHAYE GALLEGO FOOD AND BEVERAGE SECTOR IN TOURISM AND HOSPITALITY INTRODUCTION TO FOOD AND BEVERAGE SECTOR IMPORTANCE IN TOURISM Food and beverage services are vital in tourism,...

CHAPTER 6 MICRO PERSPECTIVE OF TOURISM AND HOSPITALITY BSHM 65 BY M’KHAYE GALLEGO FOOD AND BEVERAGE SECTOR IN TOURISM AND HOSPITALITY INTRODUCTION TO FOOD AND BEVERAGE SECTOR IMPORTANCE IN TOURISM Food and beverage services are vital in tourism, enhancing guest experiences and promoting local culture. High-quality dining options can be a significant attraction, impacting overall visitor satisfaction and destination reputation. HISTORY OF FOOD AND BEVERAGE SERVICE EARLY HISTORY In ancient times, communal cooking was a shared experience among groups, with early inns offering basic food options. Evidence shows people gathered around fires, cooking together and providing nourishment for travelers, thereby establishing a rudimentary hospitality industry. ROMAN ERA During the Roman era, establishments began serving more refined dishes like sausage, roast meats, and wine. These early restaurants emerged near temples and government buildings, laying the groundwork for modern dining venues available to the public. 1200 CENTURY DEVELOPMENTS The 1200s saw the emergence of public cook shops in London, providing pre- cooked meals for patrons. This era marked a shift in dining habits, with royal families influencing table settings and food products, enhancing the culinary experience. 16TH CENTURY CHANGES British inns and taverns began serving standardized meals, known as 'Ordinaries'. This shift towards fixed pricing and communal dining contributed to the evolution of the restaurant concept, with specific meeting places for merchants and travelers. 17TH CENTURY TRENDS The 17th century witnessed the transformation of Ordinaries into fashionable clubs and political venues, further integrating dining into social and political life. These establishments became centers for networking and cultural exchange. 18TH CENTURY TERMINOLOGY The term 'restaurant' was first used in 18th century Paris, describing dining rooms offering light dishes. This marked the beginning of specialized dining establishments, providing patrons with a wider variety of food options.  SIGNIFICANT MILESTONES IN THE U.S. Key events in U.S. dining history include the opening of Fraunces Tavern in New York and the introduction of iconic foods like hamburgers at the 1904 St. Louis World Fair, marking significant cultural milestones in American dining. POST-WWII CHANGE Post-World War II America underwent a culinary revolution as the economy boomed, enhancing mobility and suburban lifestyles. Fast food establishments emerged, transforming eating habits and establishing a new dining culture focused on convenience MODERN CUISINE Today’s cuisine is a melting pot of global influences. Foods from French, Asian, and Latin cultures are commonplace in urban settings, reflecting the diverse, multicultural fabric of contemporary dining experiences. TYPES OF RESTAURANTS Family or Commercial Restaurants These establishments offer a wide menu appealing to the average family, featuring familiar options like 'meat and potatoes. They often have liquor licenses and are designed for comfort, with ample parking and convenient locations in residential areas or near highways. Coffee Shops Coffee shops focus on a fast-service model with simple yet elegant décor, often located in high foot-traffic areas such as office buildings and shopping malls. Despite the relatively high prices, they serve as popular venues for quick breaks and social interactions during lunch hours. Cafeterias Cafeterias typically feature a self-service style with a limited menu focused on quick meals such as soups and entrées. Located in shopping centers and office buildings, they require large preparation areas and prioritize fast service to accommodate busy patron Gourmet Restaurants Gourmet restaurants demand higher initial investments due to their upscale ambiance and decor, attracting customers willing to pay premium prices. They often feature carefully planned menus and require highly trained staff to ensure a refined dining experience. Ethnic Restaurants Ethnic restaurants delve into specific regional cuisines, with decor reflecting the cultural origins of the food. These establishments must provide authentic dishes crafted by knowledgeable chefs, often requiring a substantial investment in staff training and authentic ingredients. Fast-Food / Quick Service Restaurants Characterized by limited menus and quick service, fast-food restaurants often operate under franchising models. They are known for long hours of operation and accessibility, usually avoiding alcoholic beverages, and pioneering efficient food preparation systems. Buffet Restaurants Buffet restaurants operate on a self-serve basis, offering an 'eat-all-you-can' concept that appeals to guests seeking variety. The pricing strategy aims to attract larger groups while providing a wide array of hot and cold food choices. Transportation Restaurants Transportation restaurants are situated along travel routes, such as bus lines or ferry boats, catering primarily to tourists. They can be highly profitable by effectively targeting specific travel groups, such as island hopping or sightseeing tours. FINANCIAL ASPECTS AND MARKETING FRANCHISING IN THE INDUSTRY Franchising constitutes a major component of the food service industry, particularly in fast-food sectors. It provides operational support, training, and branding assistance, allowing franchisees to benefit from established market recognition and greater funding opportunities. RESTAURANT PROFITABILITY Profitability in restaurants is influenced by various factors, including menu pricing, customer volume, and operating costs. Analyzing these elements helps operators identify profit margins and areas needing improvement, driving more effective financial management. FOOD COST PERCENTAGE Food cost percentage is calculated by dividing the cost of food sold by the total sales. Aiming for a low food cost percentage, ideally between 25%-35%, is essential for maintaining profitability and controlling expenses. GROSS PROFIT CALCULATION Gross profit is determined by subtracting food costs from total sales. This figure is vital for understanding a restaurant's financial health and forms the basis for further analysis of labor and operating expense AVERAGE GUEST CHECK The average guest check is calculated by dividing total revenue by the number of guests over a specific period. This metric helps restaurants gauge customer spending patterns and adapt their offerings accordingly to maximize revenues.  BREAK EVEN POINT The break-even point is where total revenues equal total costs, indicating no profit or loss. Understanding this point helps restaurants set sales targets and manage costs effectively to ensure sustainability and profitability. MENU AND ITS IMPORTANCE The menu acts as a primary planning tool, outlining offerings and prices while reflecting the restaurant's theme and operational needs. A well-designed menu can enhance customer experience, streamline food preparation, and optimize labor costs. AIRLINE CATERING DIFFERENCES Airline catering focuses on providing meals that cater to diverse passenger preferences and transport conditions. This sector faces unique logistical challenges, including preparing meals in bulk and ensuring they meet food quality standards despite restrictions in-flight services. RESTAURANT PROMOTION STRATEGIES Effective restaurant promotion includes utilizing local media, creating engaging advertisements, and leveraging social media to reach a broader audience. Word of mouth remains a strong promotional tool; building reputation through service quality can yield significant results. THANK YOU BSHM65