NSS Enriching Knowledge for the Tourism and Hospitality Studies Curriculum Series (10): Compulsory...

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Transcript of NSS Enriching Knowledge for the Tourism and Hospitality Studies Curriculum Series (10): Compulsory...

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NSS Enriching Knowledge for the Tourism and Hospitality Studies Curriculum Series (10): Compulsory Part II Introduction to Hospitality - Food and Beverage Sector (New) Slide 2 Objective Discuss the following: Overview of Hong Kong F & B industry Consumer trends Environmental trends Ethical trends Technology trends Government support Slide 3 Overview of Hong Kong F & B industry Much more fierce competition: increase in rent material costs lack of potential staff Guests become more sophisticated More casual/less formal & theme restaurants Increase in coffee chains coffee culture Outsourcing outlets in hotels co-branding More focus on healthier selection Competitive advantage of organic food Lack of potential staff Michelin rating More emphasis on food safety & sanitation Slide 4 Overview of Hong Kong F & B industry Celebrity chef ( Jol Robuchon ) over the world Molecular gastronomy is much more popular (e.g. Bo innovation) Display cooking/Kitchenless Branding: total quality management measurement tool More beverage or culinary workshop Speakeasies still sustainable Less independent operator Use of Groupon Use of Facebook Fanpage Cost control is more critical Full utilize smart phone Slide 5 Consumer trends One of the biggest changes in the past decade in the food and beverage area has been the recognition of the importance of consumers and the choices they make. Key driving forces for Hong Kong food trends are food safety, increasing health consciousness, changing demographics and busy lifestyles. Food safety crises in Hong Kong have lead to growing concerns of food safety and hygiene particularly with imports from China. Slide 6 Consumer trends Some significant emerging food consumption trends include: Trend for non-chinese restaurants e.g. Japanese food, coffee and casual dining restaurants. The perception of a clean and green production environment The interest in celebrity farmer as well as the celebrity chef High food safety standards and non-GM food Flower as ingredient has gained importance in recent years Slide 7 Consumer trends The downturn in the family eating out-of-home market has negatively impacted on fine dining operations but has positively impacted on the fast food and home delivery operations. Lighter options are also consistent with consumer demands for fresher ingredients. A demand for more flexible, innovative and more rapidly changing menus. Use of social media such as Facebook In addition to in-restaurant technology such as iPad menus and winelists, and phone facilitated payments. Slide 8 Media involvement in consumer trend This change has been partly reflected in the growth of food related issues reported in the media and the wide array television programmes with food, cooking, chefs and restaurants as their focus. Slide 9 Environment trends There are a number of environmental issues about which food and beverage operations must be aware. For example, the issues of waste management, energy and water consumption and the effects on the environment of procuring products. For example: use of table napkin instead of paper napkin use of recycling product use of induction oven instead of traditional stove using energy efficient equipment (Energy-saving induction)and light bulbs (LED lamp) adjusting taps and toilet water tanks Slide 10 Environment trends Thinking globally, buying locally Procuring goods that have travelled many hundreds of miles by plane from another country cannot be sustained. Farm to table concept Four season Pastry Chef Gregoire Michaud Slide 11 Environment trend(Waste management) The important of recycling and reusing products has become a focus of many local government agencies. In recent years, the amount of disposal food waste from commercial and industry sectors has been increasing, from 400 tonnes in 2002 to 840 tonnes in 2010. Food Waste Recycling Partnership Scheme to promote food waste reduction and source separation of unavoidable food waste for subsequent collection and treatment. Slide 12 Ethical trends Restaurants may offer in their menu items that are controversial due to the way they are produced and the effect that these techniques have on living animals. For example, foie gras, shark fin. Other examples can include the use of types of fish where stocks are heavily depleted, such as tuna. Fairtrade Slide 13 Technology trends Developments in technology affect the industry in many ways: from the involvement of science in the production and processing of food E.g. Genetically Engineered or Genetically Modified Foods E.g. Molecular gastronomy use of information technology in restaurant operations, e.g. EPOSS impact of social media on restaurant marketing Interactive email QR codes (Quick Response codes) Mobile applications Slide 14 Food design Yet in the last few year, food design has received increased attention in restaurants with menu items that are engineered to surprise the guest and enhance the meal experience. Slide 15 Government support to Hong Kong Food and beverage Industry Eat Smart Restaurant campaign is a major health promotion program of the Department of Health in collaboration with the Food and Environmental Hygiene Department. To become an eligible EatSmart Restaurant, food premises have to pass an assessment and ensure they offer "More Fruit and Vegetables" and "3 Less" Dishes on a regular basis. Healthy eating includes organic food and functional food. Hong Kong has over 50 small to medium size health food stores. The two leading supermarket chains also sell natural/ organic products at their outlets. Slide 16 Government support to Hong Kong Food and beverage Industry Nutrition labeling regulation, which took effect July 1, 2010, requires all prepackaged food sold in Hong Kong have to label the contents energy plus seven nutrients namely, protein, carbohydrates, total fat, saturated fatty acids, trans fatty acids, sodium and sugars. Furthermore, the nutrition label must list the amounts of any claimed nutrients. In case where there is a nutrition claim in relation to any type of fat, the amount of cholesterol will also be available. Slide 17 Government support to Hong Kong Food and beverage Industry Chinese Cuisine Training Institute International Cuisine Training Institute Event/ exhibition (e.g. Hoflex, Wine and Dine Festival, Bar and Restaurant Show) Free wine port Hygiene Manager and Hygiene Supervisor Scheme