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The Management and Operation of Food Services
Pages 6 (1506 words)
Travel and Tourism is the largest segment of the Hospitality Industry and is comprised of many different businesses. The businesses include gastronomy, transportation, lodging, food and beverages, shopping, entertainment, and recreation.
As competition between tourism destinations heightens, local culture is becoming a valuable source of new products and activities to attract and amuse tourists.
As tourists become more mobile, so does the food they eat. Food, culinary styles and the increasing differentiation of dishes and cuisines in tourism destinations have developed. Global drinks and foods are emerging, such as Coca-Cola and McDonald's, and local and regional food is thriving, and new 'fusion foods' are also being created to feed the 'global soul' (Iyer 2000). Tourists themselves are contributing to gastronomic mobility, by creating a demand in their own countries for foods they have encountered abroad.
Gastronomy has developed considerably through the years. Gastronomy is not only extremely difficult to define, but the term, just like 'culture', has become more heavily laden over time. As Scarpato shows, the original definition of gastronomy has broadened in recent years. The Encyclopdia Britannica (2000) defines gastronomy as: 'the art of selecting, preparing, serving, and enjoying fine food'. Gastronomy was for the nobility, but over time the concept included the 'peasant food' typical of regional and local cuisine. The serving and consumption of food has become a global industry, of which tourism is an important part. Mass tourist resorts can often be divided spatially on the basis of cuisine. ...
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