Food and Tourism
Food is part of the hospitality industry. When food is
served at a profit, then all preparations from the kitchen to the table is done
with a commercial mind set. Commercial foods must not only be delicious, but
also be clean and affordable. Besides serving the busy workers and the weekends
customers, commercial would indirectly influence the influx of tourists.
On the other hand, foods are served for the public with
emphasis on the well-being of the people. Such food programme takes place in
manufacturing plants, national services locations, social welfare homes, and as
an essential part of healthcare. These foods are not operated commercially and
we named them non-commercial foods.
Here, we are going to focus on commercial foods.
Foods quality is regarded a the Number 1 statement in hotels
and restaurants. A special unit is established to take care of foods and the
unit is call the Food and Beverage commonly
said as F & B. In general, commercial food services are divided into
franchises, independents and chain units.
Technology for the time being cannot changed how food is prepared
although it perform very well in warming, heating, grilling, boiling, steaming,
freezing and baking. This means the food service industry is labour intensive.
A tourism-orientated mind must make a reality the quality of food available to
the tourists.
Thus, these people adds the finest touch to the foods served
and they are the chefs, the cooks, the bakers, the pantry staff, the stewards,
the storage staffs and the servers. Servers are close to guests and they need
to know how to preserve ambience of the tables.
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