NSS Enriching Knowledge for the Tourism and
Hospitality Studies Curriculum Series (10):
Compulsory Part II –
Introduction to Hospitality - Food and Beverage
Sector (New)
Objective
• Discuss the following:
– Overview of Hong Kong F & B industry
– Consumer trends
– Environmental trends
– Ethical trends
– Technology trends
– Government support
Overview of Hong Kong F & B industry
• Much more fierce competition:
– increase in rent
– material costs
– lack of potential staff
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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
Overview of Hong Kong F & B industry
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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
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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
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.
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
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.
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.
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:
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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
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
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.
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”
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
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.
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.
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.
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