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Navigating Change In The Food And Beverage Service Industry: Sustainable Practices, Customer Preferences, And Evolving Trends

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  • Edgar Philip DSouza

    (Goa College of Hospitality and Culinary Education, Goa)

Abstract

This paper explores the dynamic landscape of the food and beverage service industry within the hospitality sector. It investigates its evolution due to changing consumer behaviors, technology, and market dynamics. The paper emphasizes sustainable practices, focusing on energy consumption, carbon emissions, and environmental impact. It highlights research on tourists' preferences for energy-saving options and advocates for behavior-focused solutions alongside technology to enhance energy efficiency while considering consumer satisfaction. Furthermore, the paper delves into the significance of sustainability in reducing the industry's environmental footprint. It emphasizes energy-efficient practices, local sourcing, and waste management, and discusses the delicate balance between sustainability and guest preferences. The paper also examines evolving customer expectations, including a shift towards healthier choices, transparency, and personalization. It explores how technology and social factors have enabled tailored dining experiences. Ultimately, this paper underscores the importance of integrating environmentally conscious practices, personalized service, and cultural authenticity to navigate the industry's evolving landscape while ensuring guest satisfaction and business viability.

Suggested Citation

  • Edgar Philip DSouza, 2023. "Navigating Change In The Food And Beverage Service Industry: Sustainable Practices, Customer Preferences, And Evolving Trends," Revista de turism - studii si cercetari in turism / Journal of tourism - studies and research in tourism, "Stefan cel Mare" University of Suceava, Romania, Faculty of Economics and Public Administration - Economy, Business Administration and Tourism Department., vol. 36(36), pages 1-16.
    • Handle: RePEc:scm:rdtusv:v:36:y:2023:i:36:p:16
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    References listed on IDEAS

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