Hospitality and Food Management 

Description

The hospitality and food management covers current trends and conditions in the hospitality industry. The hospitality industry, particularly its food service component, is an important sector of many nations’ economies. Developing nations should take steps to encourage development of hotels and restaurants. Those steps include improving training, offering tax incentives, and clearing up questions about land ownership. By the same token, restaurant and hotel operators should seek to make the best possible use of local resources, for example by serving locally produced foods when possible. By setting up a five year plan for tourism development, national governments can gain the advantages of international tourism. One source of development will undoubtedly be United States-based food service chains, which are now expanding internationally. As an example, the food-service industry is an important part of the U.S. economy and with proper assistance can become vital to other nations’ economies. This modern food system relies heavily on technology, transportation, management and logistics for physical fulfillment, and on marketing and government regulation for maintaining an efficient consumer market. An incredibly wide range of businesses and individuals are employed by and profit from all aspects of this huge and complex system. A tremendous amount of governmental regulation and administration is also involved in this continual ow of materials, food products, and related information. This book offers an excellent introduction to the industry as well as a wealth of practical, how to information for anyone entering the field.