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

1

• NSS Enriching Knowledge for the Tourism and
  Hospitality Studies Curriculum Series (10)
  Compulsory Part II Introduction to Hospitality
  - Food and Beverage Sector (New)

2
Objective

• Discuss the following
• Overview of Hong Kong F B industry
• Consumer trends
• Environmental trends
• Ethical trends
• Technology trends
• Government support

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

4
Overview of Hong Kong F B industry

• Celebrity chef (Joël 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

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.

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

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.

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.

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

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

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.

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

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

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.

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.

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.

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