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232 flow
flow
Flow is a theoretical construct from leisure �rather
than tourism) studies, principally associated with
psychologist Mihalyi Csikszentmihalyi. Flow is that
dynamic state of optimal arousal �and loss of time/
self-consciousness) a recreator experiences when
available skills are commensurate with the demands
posed by an immediate leisure pursuit. It is
intense when the recreator undertakes goaloriented
tasks offering instant feedback. Other
times, `boredom' is entertained when skill exceeds
challenge, or `anxiety' when challenge exceeds skill.
Since deep flow experiences are transitory, the
construct is of reduced significance, as tourism
activities typically involve longer time, travel, and
compositional horizons.
food
KEITH HOLLINSHEAD, UK
The human body requires nourishment, which is
provided by food �see diet). Foods are primarily a
combination of protein, carbohydrates and lipids.
The failure to supply the body with sufficient
quantities of food or types of food can result in
disease and death. Food is also a cultural
phenomenon �see cuisine). It is dictated by
geography, climate and social class.
The need for food in human development is not
restricted to survival. The role of food in religions
around the world indicates its importance as a
factor in cultural development. Unleavened bread
symbolises the body of Christ in the Christian faith.
The flesh of animals with cloven hooves is taboo in
the Jewish faith. The daily fast, to abstain from
eating, is observed during Ramadan by those of the
Islamic faith.
Cultural and social occasions often centre
around food. The joining of man and woman in
marriage and the day a person was born are
celebrated with cake. Good luck for the New Year
is sought in the southern United States by the
consumption of black-eyed peas, a legume, on New
Year's Day. Sporting events in the USA are
associated with hot dogs, beer and hamburgers.
Family gatherings often culminate in special meals.
Offering a visitor food or drink is a universal form
of welcome. In some countries, gifts of food are
taken to the home where a family member has died
as an expression of sympathy and respect.
Food is the global language. The foods consumed
from one region to another vary widely and
provide a glimpse into the various cultures. To
understand a culture, an individual must experience
its food. Tourists visiting a region experience
the culture through the goods they consume,
as well as through the people and attractions. The
food of a region is often a primary attraction. In
most areas of the world, effort has been made to
create heightened flavours, textures, eye appeal
and aromas through food combinations. This has
resulted in many unique blends of food and
culture, such as those in San Francisco, New
Orleans, Paris and Singapore, which are sought by
tourists.
Further reading
Tannahill, R. �1989) Food in History, New York:
Stein and Day.
JERALD W. CHESSER, USA
food and beverage cost analysis
Food and beverage cost analysis is the examination
and analysis of the cost of sales of these two
operating departments in various tourism sectors.
Under the uniform system of accounts for the
lodging industry, the food and beverage departments
have a cost of sales section. The cost of
goods sold is computed by taking the beginning
inventory plus inventory purchases, which equals
the cost of goods available for sale. From the cost of
goods available for sale, the ending inventory is
subtracted, which equals the cost of goods
consumed. An adjustment is then made for food
or beverage in and out transfers. The latter can be
to/from other departments within the hotel or to/
from other properties. If there were any steward
sales, the value of these transactions are also
subtracted. Steward sales occur when an operation
sells its inventory to individuals. The value of
employee and complimentary meals and the sale of