Tourism 10, 20, 30

(a)	Describe common types of food service (e.g., fast food service, fine dining, drive through service, pick up and delivery, catering, cafeteria, buffet style and family style) and provide examples of when each might be used.
(b)	Classify examples of food establishments within the community and surrounding area or province according to market segments (e.g., banquet service, buffet and smorgasbord, haute cuisine; family, speciality and chain restaurants; franchise; catering; entertainment; and institutional food service).
(c)	Research characteristics of artisanal food (e.g., made locally using traditional methods and tools and local ingredients, and produced on a small-scale or in small batches).
(d)	Identify food artisans within the community and surrounding area or province.
(e)	Differentiate between commercial and non-commercial food service operations.
(f)	Discuss the interrelatedness among the food and beverage and other tourism industries (e.g., food and beverage as well as accommodation, transportation and/or travel services may be accessed by visitors attending an event).
(g)	Identify trends (e.g., plant-based meat alternatives, gluten-free diet and 100-mile diet) within the food and beverage industry.
(h)	Explain the potential impact (e.g., economic and human) of unforeseen events such as a global pandemic, natural disaster (e.g., earthquake or tornado) or man-made catastrophe (e.g., 9/11) on the food and beverage industry.