Lecture responsible tourism unit 11 responsible food beverage operation

UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION Picture source: http://www.flickr.com/photos/obscuranet/8262022383/ Unit outline Objectives By the end of the unit participants will be able to: • Describe the meaning and importance of sustainability in food and beverage operation • Implement environmental responsibility provisions in food and beverage including practicing low energy use, being water wise and minimising waste • Explain importance of sourcing and providing good, sustainable food and beverage products • Explain how to implement social responsibility in food and beverage operation Topics Understanding responsible food and beverage operation Managing resources more efficiently Sourcing good food responsibly Looking after customers and the community UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION TOPIC UNDERSTANDING RESPONSIBLE F&B OPERATION Picture source: http://www.flickr.com/photos/obscuranet/8263091514/ The F&B service sector Cafes + Catering Clubs Picture sources: http://www.flickr.com/photos/ http://vi.wikipedia.org/wiki/C%C3%A2u_l%E1%BA%A1c_b%E1%BB%99_gi%E1%BA%A3i_tr%C3%AD How the F&B service sector adds value • Integral part of tourism product mix • Government revenue • Jobs and income • Supports socio-economic strategies • Accessible livelihood option for many The F&B service sector in Vietnam Values: US$ million CATEGORY 2005 2009 2010 2015 100% home delivery / takeaway Cafés / bars 965.4 1,909.0 Full-service restaurants 8,953.7 12,597.5 Fast food 179.4 338.4 Self-service cafeterias 6,249.5 10,144.5 Street stalls / kiosks Pizza consumer food service 7.6 33.4 Total 16355.6 25022.8 1.2 2,079.5 13,638.7 383 34.5 3,053.3 20,307.6 670.6 10,753.7 42.3 26898.4 13,184.7 155.7 37406.4 Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam, Euromonitor International, USA Value of the F&B sub-sectors in Vietnam, 2010 Fast food* 1% Full-service restaurants 51% Cafés / bars 8% Street stalls / kiosks 40% Source: Euromonitor Internatonal 2012, Consumer Foodservice in Vietnam, Euromonitor International, USA Key characteristics of the F&B service sector in Vietnam • Dominated by restaurants and street food vendors • Mostly small family-owned and operated enterprises • High employer of women and youth • Good livelihood option: low start-up costs • Significant interest for tourists • Cuisine a priority tourism product by VNAT Picture source: http://www.flickr.com/photos/wheatland/4590711729/ F&B service sector challenges in responsible tourism Food hygiene Picture sources: http://en.wikipedia.org/wiki/File:OCD_handwash.jpg http://en.wikipedia.org/wiki/File:Tree_Pangolin.JPG http://en.wikipedia.org/wiki/File:Street_vendor_pho_ga_Hanoi.jpg http://www.flickr.com/photos/transworld/3668859481/ http://highlanderimages.blogspot.com/2011/12/rubbish-man.html http://commons.wikimedia.org/wiki/File:Ever_Given_container_ship.jpg http://commons.wikimedia.org/wiki/File:Paddy_field_in_Vietnam_with_farmer.jpg Responsible tourism target areas in the F&B service sector Producers •Farmers •Hunters Suppliers & distributors •Manufacturers •Transportation Retailers •Restaurants •Cafes •Street food etc • Hunting of wild or protected animals • • • • Employment conditions Contribute to climate change from food imports Fair Trade Purchase of wild or protected animals • • • • • Employment conditions Skills including food hygiene Fair Trade Sale of wild or protected animals Waste management • • Responsible drinking Consumption of wild or protected animals Consumers •Locals •Tourists UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION TOPIC 4: LOOKING AFTER CUSTOMERS AND THE COMMUNITY Picture source: http://en.wikipedia.org/wiki/Apron The key elements in looking after customers and the community Ensure good food hygiene Engage the community Provide a safe environment Communicate responsible activities Picture sources: http://www.rttnews.com/1859088/new-relief-for-obsessive-compulsive-disorder-sufferers.aspx http://www.flickr.com/photos/lonqueta/4039364743/ http://pixabay.com/en/first-aid-kit-help-association-case-62643/ http://www.flickr.com/photos/jonolist/622785755/ http://www.flickr.com/photos/makkens/2728218876/ Ensuring good food hygiene Protects customers Protects business • Minimises the spread of disease • Maintains trust, avoids potential legal cases Applying good food hygiene Personal hygiene •Clothes •Hair •Hands •Health Kitchen cleanliness •Benches •Floors •Cooking utensils, bowls etc Food storage •Meat, fish and fresh organic food •Perishable food •Detecting spoilt food FOOD HYGIENE TARGET AREAS Food preparation •Vegetables and fruit •Raw food •Thawing food Standard food storage times PRODUCT REFRIGERATOR (4⁰C) FREEZER (-18⁰C) Fresh eggs 3-5 weeks Don’t freeze Fresh milk (opened) 2-3 days Don’t freeze Bacon days month Raw sausage 1-2 days month Fresh beef, veal, lamb, pork 3-5 days 6-12 months Fresh poultry 1-2 days 6-12 months Raw seafood 1-3 days 2-5 months Cooked seafood 3-4 days 4-6 months Frozen meals - 3-4 months Meat and seafood salads 3-5 days Don’t freeze Soups and stews 3-4 days 1-3 months Source: AVA 2010, ‘Food Storage Chart: How Long Can We Keep our Food?’, Agri-Food & Veterinary Authority of Singapore, Available [online]: http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/Resources/Food%20Storage%20Chart/index.htm, Downloaded: 1/2/2014 Engage the community • Integral to sustainability • Increasingly demanded by governments • Engaging with the community also: – Responds to consumer demand – Sets businesses apart from the competition – Generates positive publicity – Creates meaningful connections -> customer loyalty Picture sources: http://www.flickr.com/photos/lonqueta/4039364743/ Ways to engage the community Offering internships Supporting charities Supporting community projects Volunteering Donations Picture sources: http://www.flickr.com/photos/fabliaux/191474496/ http://www.flickr.com/photos/trungnq/291541184/ http://www.flickr.com/photos/healthebay/9862448183/ http://www.flickr.com/photos/ifrc/2762472914/ http://www.flickr.com/photos/isleconcierge/3546959708/ Providing a safe and secure environment • Ensuring customer safety meets social responsibility objectives • Aims to minimise the incidence of accidents, theft and robbery, violence and aggression, and disruptions to the community Key components in providing a safe and secure environment Security Violence & aggression Cleanliness SAFE & SECURE ENVIRONMENT TARGET AREAS Service of alcohol Noise Drinker intervention steps Source: Alcohol Advisory Council of New Zealand (ALAC) 2009, Where’s the line? Understanding your role and responsibility in drinker intervention, ALAC, New Zealand Communicating responsible activities • Let others know the great things you’re doing to be sustainable • Benefits include: – – – – – Generates awareness of sustainability issues Builds support for the cause Sells products Improves reputation Differentiates from competitors • Use a multi-pronged attack Ways to get your responsible messages out Website Service staff Brochures or flyers Press release Tips for effective communication of responsibility messages Weave local supply chain into the business’ “story” Highlight organic food in dish descriptions Emphasise local & seasonal produce in the menu Convey sustainability messages and work on the website Example of good sustainability marketing: Joma Café, Hanoi Great, but just thing to improve Xin trân trọng cảm ơn! Thank you! ... food responsibly Looking after customers and the community UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION TOPIC UNDERSTANDING RESPONSIBLE F&B OPERATION Picture source: http://www.flickr.com/photos/obscuranet/8263091514/... implement social responsibility in food and beverage operation Topics Understanding responsible food and beverage operation Managing resources more efficiently Sourcing good food responsibly Looking after... resources Recycle UNIT 11 RESPONSIBLE FOOD & BEVERAGE OPERATION TOPIC SOURCING GOOD FOOD RESPONSIBLY Picture source: http://sr.wikipedia.org/wiki/Organska_poljoprivreda Sourcing food responsibly