饭店餐饮管理阅读材料英文

饭店餐饮管理阅读材料英文内容摘要：

d drink tourism as a direct touristic activity is how much a change in culture is occurring． It appears that this would be a change in the culture of tourism, and which in modern times has bee signified as a culture of separateness ( Boniface,1998b, —749 ) and whose distinguishing characteristic has been seen as its differentness to that which governs everyday 1ife． Food and drink tourism suggest that the circumstance may be altering． 2. What Brings Food and Drink Tourism Among us? how time is used and appears, and what spaces of use are being presented, in everyday and during holiday and how food and drink fits in the situations increased consumer knowledge of, and interest in, food and drink general curiosity about other cultures and their ways and products， and because of their contrast to those of the Western world, especially towards matters in the preindustrial category and now newlyregarded as exotic food and drink that conforms to traditional type and way, serving in the position of delivering fort and assurance as contrast to industrialized, massproduced, anonymous of specific source， items an ongoing association of ‗special‘ food and drink with special and celebratory or important occasions and so consequently a natural linkage of the type to the holiday consumer focus of want on experience and sensation, to offer which food and drink lend themselves in essential reality of most daily food and drink being standardized, industrialized, and modified, tourism giving the opportunity of occasion to find and try a counterpoint food and drink are ready, varied and culturallyrich entities for deploying to show affluence and distinctiveness food and drink from a particular area acting to show and reassert an individual identity 3. Quality and Assurance To give more attention to food and drink， obtaining knowledge about it， getting assurance through finding suitable source， method of preparation， and general quality， as tourism brings time so to do， is a way for the consumer find fort． The motivation helps make food and drink as desirable objects to give especial attention to in tourism． Of course， tourism is not an automatic area for providing food and drink of excellence． but when on holiday 一 ‗the paradise time‘一 consumers do perhaps have an inbuilt high expectation of good produce and have time to give attention to obtaining it． Simply because they are on nonhome territory and confronted with nonroutine food and drink， their concerns about food safety are likely to be heightened，and extending beyond the standard worry about whether local water is safe to drink or not． MacLaurin reporting food safety in travel and tourism conference in the year 2020 describes its conclusion that ‗Food safety is an important ponent of the overall travel safety and security package‘ (2020,—333). 4. Levels and Types of Tourist Interest A direct aim of discovering about a culture is one aim of a tourist‘s interest in food. Chesser (2020, ) opines firmly， ‗To understand a culture， an individual must experience its food． Tourists visiting a region experience the culture through the goods they consume， as well as through the people and attractions． The food of a region is often a primary attraction‘. The report Tourists‘ Attitudes Towards Regional and Local Foods, produced for the MAFF and The Countryside Agency, describes the varying amount of ‗perceptual links between food, drink and cultural tourism‘ depending on which country tourists are in． It notes that when in Scotland, France and Italy, tourists ‗closely integrate experience of food and drink within their wider holiday experience‘ but adds ‗However， in other countries or regions tourist‘s have little recognition of this element in the culture of the region‘ (Enteleca Research and Consultancy Ltd， 2020, ). This delivers the oute that building awareness in tourists about the history and culture of food and drink is a necessary task for some among countries wanting to offer food and drink tourism as a tourism product． 阅读材料 3， Types of Foodservices （餐饮业类型及其特点） Foodservices may be classified in terms of consumer need, or type of facility, which will help us assess food operations from a different viewpoint. 1. Fast –Food/Quick Foodservices In fastfood operations， the term ―fast‖ refers to the service rather than to the food。 it is a term monly misunderstood by many； It is， therefore， currently being referred to as ―quickservice‖, to attach true meaning to it, Fast service does not mean that the quality of food is inferior or loaded with calories． This fact needs emphasis， since there is misunderstanding among general consumers． Fast food is the fastest growing segment of the industry. For fast service these foodservices rely heavily on automation． The need for faster service imposes a limitation on the food items and menu choices． Until very recently emphasis was on a single item, such as hamburgers or fried chicken． However sophisticated market testing, advances in equipment and facilities, and consumer tastes and preferences have led to a trend whereby these foodservices are now offering a variety of food． Thus a hamburger chain may also offer chicken， ham， fish， salads, pizza， sausages， and several other binations． There is keen petition among fast foodservice operations， which has 1ed to the development of a varied menu as well as superior service． To help eliminate misconceptions about caloric or nutritional content， many fast foodservices are providing nutritional information or are labeling the foods they offer． Fast food includes restaurants not considered suitable for special occasions or a fine dining experience． The very concept is based on fast service， which runs contrary to the leisurely pace of a fine restaurant． The。