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O impacto dos serviços complementares ao alojamento hoteleiro - uma abordagem voltada a Restauração. Estudo de Caso: cidade de Maputo
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Abstract(s)
O setor do Turismo é um dos que mais cresce e influencia o Produto Interno Bruto dos países que
têm esta atividade como motor de desenvolvimento económico. A atividade turística está associada
a diversos outros setores de prestação de serviço (aviação, hotelaria, restauração, casinos, entre
outros) que complementam a oferta dos destinos turísticos. Dentro dos diversos serviços
associados ao turismo, encontramos a hotelaria, que é o primeiro ponto de contato entre o país
visitado e o turista.
Reconhecendo a sua vitalidade, a hotelaria em si, não constituía motivo suficiente de viagem,
tornando-se necessário que os operadores desta atividade se reinventassem e associassem outras
atividades. Deste modo assegurariam a existência de condições complementares suficientes para
garantir comodidade, entretenimento e satisfação dos seus visitantes.
Até há pouco tempo, a força motriz das receitas dos hotéis era quase na totalidade proveniente do
alojamento, sendo a oferta de comidas e bebidas considerada apenas mais um complemento. A
crescente ênfase sob o ponto de vista estratégico do serviço de comidas e bebidas em grandes
grupos hoteleiros em todo o mundo, provocou uma remodelação na perceção do valor deste setor.
O objetivo do presente trabalho é analisar o impacto e a vitalidade do serviço de comidas e bebidas
nos hotéis de 4 e 5 estrelas na Cidade de Maputo, sobretudo entre o período de 2014 – 2019. Este
período corresponde a época de vigência do Primeiro e Segundo Plano Estratégico de
Desenvolvimento do Turismo em Moçambique, que estabeleceram as primeiras linhas de ação
para o setor e segmentou o que representaria para o território moçambicano, o desenvolvimento e
investimento na atividade turística.
The Tourism sector is one of the fastest growing and influences the Gross Domestic Product of countries that have this activity as an engine of economic development. Tourism activity is associated with several other service provision sectors (aviation, hotels, restaurants, casinos, among others) that complement the offer of tourist destinations. Among the various services associated with tourism, we find the hotel industry, which is the first point of contact between the visited country and the tourist. Recognizing its vitality, the hotel industry itself was not a sufficient reason for travel, making it necessary for the operators of this activity to reinvent themselves and associate other activities. In this way, they would ensure the existence of sufficient complementary conditions to guarantee the comfort, entertainment, and satisfaction of their visitors. Until recently, the driving force of hotel revenue was almost entirely from accommodation, with the offer of food and beverages being considered just another complement. The growing emphasis on the strategic point of view of food and beverage service in large hotel groups around the world has caused a reshaping in the perception of the value of this sector. The purpose of this work is to assess the impact and vitality of the food and beverage service in 4- and 5-star hotels in Maputo City, especially between the period 2014 – 2019. This period corresponds to the period of validity of the First and Second Strategic Plan for the Development of Tourism in Mozambique, which established the first lines of action for the sector and segmented what would represent for the Mozambican territory, development, and investment in tourism.
The Tourism sector is one of the fastest growing and influences the Gross Domestic Product of countries that have this activity as an engine of economic development. Tourism activity is associated with several other service provision sectors (aviation, hotels, restaurants, casinos, among others) that complement the offer of tourist destinations. Among the various services associated with tourism, we find the hotel industry, which is the first point of contact between the visited country and the tourist. Recognizing its vitality, the hotel industry itself was not a sufficient reason for travel, making it necessary for the operators of this activity to reinvent themselves and associate other activities. In this way, they would ensure the existence of sufficient complementary conditions to guarantee the comfort, entertainment, and satisfaction of their visitors. Until recently, the driving force of hotel revenue was almost entirely from accommodation, with the offer of food and beverages being considered just another complement. The growing emphasis on the strategic point of view of food and beverage service in large hotel groups around the world has caused a reshaping in the perception of the value of this sector. The purpose of this work is to assess the impact and vitality of the food and beverage service in 4- and 5-star hotels in Maputo City, especially between the period 2014 – 2019. This period corresponds to the period of validity of the First and Second Strategic Plan for the Development of Tourism in Mozambique, which established the first lines of action for the sector and segmented what would represent for the Mozambican territory, development, and investment in tourism.
Description
Keywords
Turismo Hotelaria Impacto dos Serviços de Comidas e Bebidas Restauração Tourism Hospitality Impact of Food and Beverage Services Catering