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Tourism's Food and Beverage Industry

1. Dining out has been part of human history for thousands of years, although what is considered dining out today is considerably different from what it may have been in earlier ages. Taverns were the most common place where locals and trav­ellers could consume vast quantities of cheap wine along with some sort of sea­sonal food. Because refrigerated food storage was near to impossible, restaurants offered limited menus.

2. Inventions and other technological advances have been instrumental in the restaurant business's expansion. It was not until 1795, when Francois Appert in­vented heat sterilization of food that restaurants could provide fruits and veg­etables off-season from a jar. Ice, brought from the Arctic to Europe and America, was an enormous luxury and very expensive. The invention of steam-driven re­frigeration at the end of the nineteenth century brought refrigeration to more people. In 1913, the electric refrigerator was invented, followed by the deep freezer in the 1930s, signaling the beginning of prepared frozen foods. These inventions, along with the Industrial Revolution, which increased travel and created com­muters, laid the foundation for the modern restaurant industry.

3. Types of food ser­vices differ in serving style, food offered, and management.

The fast-food franchise is the most common form of restaurant franchise.

The fast-food industry started because of consumers' need to "eat and run ". Fast foods are not new, but it took the franchise, the automobile, and plenty of parking spaces to push the fast-food business toward success. Fast-food franchises have learned the secret of success by locating along busy byways and in resorts, theme parks, recreation areas, and malls, most of which provide a con­venient stopping place for the traveller.

4. Most hotel food service areas are owned and operated by the hotel, although some food service is rented out to franchised companies or independent restaurant owners with a percentage of gross food and beverage sales going to the hotel. However, a hotel's food service component can provide up to half of the hotel's overall revenue. Hotel food and beverage ser­vice comes in many forms: fine dining, fast-food, coffee shop service, room service, buffets, banquets, poolside bars, snack bars, and lounges. Room service and ban­quets are unique to the hotel food and beverage department. Although banquets can be put on by other restaurants, most do not have the capacity to compete with a hotel's banquet capabilities.

5. Independent restaurants come in all shapes and sizes and usually have some form of a theme, such as family restaurant, coffee shop, steak house, or entertain­ment. The independent restaurant can be owned by an individual, partnership, or corporation. Many independently owned restaurants become favorite spots for locals because of the ownership.

6. The theme restaurant can be based on the type of food (e.g., Mexican Italian, donuts) or on a theme totally unrelated to food, such as model car collec­tions, bicycle wheels, children's playground, or antiques. When the theme is not food, people are attracted to the restaurant's setup and gimmicks. When the theme is food, such as a Mexican restaurant, the food is usually of higher quality and larger quantities. Food theme restaurants know that it is important to stick to the types of food in their theme, because this is what they are best at cooking.

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