ABSTRACT
This chapter explores the myth and mystery that surrounds this subject by clarifying the issues and providing some practical guidelines for developing food and beverage facilities.
The nature of food and beverage provision Davis and Stone (1991) define the food and beverage function as: ‘One that encompasses all the activities within a hotel or catering establishment, that are together concerned with the provision of food, beverages and service in that establishment.’ In its simplest interpretation, it is about the provision of processed food and drink for consumption for reasons of need, indulgence or pleasure. Both the production and consumption of food and drink are undertaken in a varied range of environments, from the kitchen at home, to the beach barbecue, to Michelin-starred restaurants where it is claimed to be an art form. Modern methods of food production include various forms of factorystyle cooking, providing finished or pre-finished products of a varied range of quality standards. These shop-bought products can range from tinned baked beans to the frozen or chill-stored, fine cuisine, ready meal.
