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Macro Chapter 7

The document discusses various components of the tourism industry supply chain including transportation infrastructure like highways, terminals, and services; accommodation options like hotels, hostels, and private homes; and food service establishments like restaurants. It provides classifications for different types of accommodations like hotels and examples of basic standard requirements for restaurants, such as facilities, staffing, and cleanliness.

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Tantan Whoot
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140 views38 pages

Macro Chapter 7

The document discusses various components of the tourism industry supply chain including transportation infrastructure like highways, terminals, and services; accommodation options like hotels, hostels, and private homes; and food service establishments like restaurants. It provides classifications for different types of accommodations like hotels and examples of basic standard requirements for restaurants, such as facilities, staffing, and cleanliness.

Uploaded by

Tantan Whoot
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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CHAPTER 7

THE TOURISM
NETWORK AND SUPPLY
COMPONENTS
The following are certain ways to make the
use of highways more interesting to tourists:
1. Provide close-up range view of local scenes
2. Change the elevation
3. Develop viewpoints and overlooks
4. Independently align dual-lane highways to fit into the land
contour
5. Selectively thin trees to reveal views. Design a dual system
of higher speed lanes flanked by roads for low-speed local
traffic. Roads should be engineered for safety, taking
appropriate measures designed to safeguard the highway user.
Transportation terminals. The following are the
problems in terminal facilities and ground
transportation:

General Rail
Air
Bus Security
TRANSPORTATION
TRANSPORTATION
A. Land Travel
B. Air Travel
C. Sea Travel
LAND TRAVEL
Taxi and Limousine Service Rail Service

Bus Service
SUPERSTRUCTURE
A. Accommodation
B. Types of Accommodation
C. Hotels Classification
D. Food and Beverage
E. Restaurants
ACCOMODATION
TYPES OF ACCOMMODATIONS

 Hotels Pensions
 Condominium Bed
 Motels or Hostels
Motor Hotels Camp
 Inns Grounds
 Apartments Health Spas
 Paradores Private Homes
HOTELS CLASSIFICATION
There are different ways of classifying hotels. One way is by location,
such as center city, suburban, airport, highway, and resort. Another
way is by type of guest, such as commercial, convention, and resort. A
more meaningful classification is one based on price such as economy
or budget, standard or midscale, first-class, or de luxe.

A star rating system is often used to classify hotels in Europe and


other parts of the world outside the United States. Stars are assigned
according to the quality of restaurants, rooms, amenities, and service.
The highest is the one-star hotel. Other classifications are de luxe, first-
class, standard, and economy.
FOOD AND BEVERAGE
More of the tourist dollars is spent on food and
beverage than on any other service. Countries which are
highest in per capita eating place and sales are also top
tourist countries.

The type of food service provided will be related to the


needs of the tourists. Many destination areas have
successfully developed menus which are indigenous to the
area to promote local economy food.
RESTAURANTS

Besides hotels, motels and other types of


accommodations, restaurants are also classified as
superstructure. Restaurants are establishments
offering refreshments and/or meals to the public.
SOME OF THE BASIC STANDARD REQUIREMENTS
FOR RESTAURANTS ARE THE FOLLOWING

1.The façade and architectural features of the building shall


be appropriately designed. It shall be provided with the
proper entrance and exit. There shall be an adequate and
secured parking space provided free to customers. A
receptionist shall be available to usher in the guests. A
waiting lounge with a telephone shall also be provided.
2.The dining room shall be adequate in size, with sufficient
and well-maintained furniture.
SOME OF THE BASIC STANDARD REQUIREMENTS
FOR RESTAURANTS ARE THE FOLLOWING
1. There shall be cuisine of good quality and presentation and served with
distinction. There shall be a menu book or card which shall be presentable,
clean, and easy to read with the menu items listed in logical sequence. All
tables shall have clean table cloth and cloth napkins of good quality. No piece
of crockery, cutlery, and tableware in use shall be chipped, cracked, or grazed.
The silverware shall be kept polished and clean at all times; and
2. Adequate number of well-trained, experienced, efficient, and courteous staff
shall be employed. The bar shall be well-stocked at all times. The kitchen,
pantry, and cold storage shall be in good operating condition at all times and
shall be well-equipped and hygienic. All comfort rooms shall be of good quality
fixtures and fittings and provided with running water. Tissue paper, soap,
paper towels, and/or hand drier shall be provided. All main dining or function
rooms shall be fully air-conditioned and/or well-ventilated.

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