This can mean an increase in the profits of a local community, as well as in the local government budget due to taxes imposed on goods purchased by tourists. According to Statistics Canada, the food and beverage sector comprises “establishments that are primarily engaged in preparing meals, snacks and beverages, at the customer's request, for immediate consumption on and off premises” (Government of Canada, 201. This sector is commonly known to tourism professionals for its initials like F&B. The food and beverage service sector contributes greatly to the profits of the hospitality industry. With the increasing importance of business meetings, a variety of personal and social events, a large number of customers visit catering establishments frequently.
Food and beverage professionals work tirelessly to intensify the customer experience through their service. Most restaurants in the 1960s weren't too concerned with food and personal hygiene or serving food at the right temperature. In South India, people used to buy packaged foods such as lime rice, tamarind rice, and curdled rice from food vendors. Food and beverage services can be broadly defined as the process of preparing, presenting, and serving food and beverages to customers.
The food and beverage facilities of hotels, resorts, motels, clubs, independent restaurants, popular restaurants, takeaway shops, pubs and bars, coffee shops, fast food establishments, transport catering, industries contract catering, etc., are examples of commercial catering. These are fast-food establishments called quick-service restaurants, where food is prepared, purchased, and generally consumed quickly. These people need accommodation with food and drink if they are absent for more than a day and only food and drink if they are absent for a short period of time. Consumer awareness of the source and distribution of food has created a movement that advocates for sustainable, locally grown food.
Catering businesses (whether on-site or in special locations) are challenged by the episodic nature of events and food handling and safety issues with large groups. The food and beverage sector can be broadly classified into the following two groups according to the priority given to the supply of food and beverages.
