Restaurants are commercial establishments designed to serve meals and refreshments, which are either prepared fresh or partially produced elsewhere and finished onsite. Although “restaurant” derives from the French verb restaurer, meaning “to restore or refresh,” the term was allegedly coined in Paris by an innkeeper called Boulanger in 1765 (Kiefer 2002). But the fact is that establishments providing food and drinks to tourists have existed since ancient Rome and Greece, the so-called thermopolia.
The wide range and prices currently available in such establishments as upmarket, gourmet, functional, casual, and themed restaurants make it difficult to classify them into a single, homogeneous group. They can be catalogued by type (full-service, quick-service, cafes, and bars); by location (free-standing, retail, travel, or entertainment locations); by type of consumption (onsite, takeaway, and delivery); by property (independent, chain); and by style of cuisine (Mexican, Italian,...
This is a preview of subscription content, log in via an institution to check access.
References
Deloitte. 2020. Foodservice market monitor. https://www2.deloitte.com/content/dam/Deloitte/it/Documents/consumer-business/Deloitte_FoodserviceMarketMonitor.pdf. Accessed 5 May 2021.
Dube, K., G. Nhamo, and D. Chikodzi. 2020. COVID-19 cripples’ global restaurant and hospitality industry. Current Issues in Tourism. https://doi.org/10.1080/13683500.2020.1773416.
Kiefer, Nicholas M. 2002. Economics and the origin of the restaurant. Cornell Hotel and Restaurant Administration Quarterly 43 (4): 58–64.
Mitchell, R., and C.M. Hall. 2006. Wine tourism research: The state of play. Tourism Review International 9: 307–332. https://doi.org/10.3727/154427206776330535.
National Restaurant Association. 2019. National Restaurant Association’s 2019 State of the Industry Report | Restaurant Association of Metropolitan Washington (ramw.org). Accessed 16 Nov 2021.
Rodríguez-López, M.E., J.M. Alcántara-Pilar, S. Del Barrio-García, and F. Muñoz-Leiva. 2020. A review of restaurant research in the last two decades: A bibliometric analysis. International Journal of Hospitality Management 87: 102387. https://doi.org/10.1016/j.ijhm.2019.102387.
World Food Travel Association. 2020. https://worldfoodtravel.org/news-the-economic-impact-of-food-tourism/. Accessed 16 Nov 2021.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Section Editor information
Rights and permissions
Copyright information
© 2022 Springer Nature Switzerland AG
About this entry
Cite this entry
Sánchez-Cañizares, S.M., Cabeza-Ramírez, L.J. (2022). Restaurants and Tourism. In: Jafari, J., Xiao, H. (eds) Encyclopedia of Tourism. Springer, Cham. https://doi.org/10.1007/978-3-319-01669-6_162-2
Download citation
DOI: https://doi.org/10.1007/978-3-319-01669-6_162-2
Received:
Accepted:
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-01669-6
Online ISBN: 978-3-319-01669-6
eBook Packages: Springer Reference Business and ManagementReference Module Humanities and Social SciencesReference Module Business, Economics and Social Sciences
Publish with us
Chapter history
-
Latest
Restaurants and Tourism- Published:
- 29 March 2022
DOI: https://doi.org/10.1007/978-3-319-01669-6_162-2
-
Original
Restaurant- Published:
- 16 September 2015
DOI: https://doi.org/10.1007/978-3-319-01669-6_162-1