Development of the Tourist Services at European level based on the Public Food Indicators

Abstract

The food represents an important and enjoyable segment of our lives. By the way of organization, the activity of public feeding acquires a special importance in transforming the way of life of the people, offering multiple possibilities of use of the free time. The food services are an integral part of the tourist services. Also, as an economic business, the food services are permanently associated with tourism activities, and their dynamics are significantly influenced by the evolution of the tourist circulation. Considering the culinary technology at the European level, one can reach the conclusion that within it, there are significant changes in the assortments of the commercialized products, which are finally leading to the diversification of the interdependencies with other sectors of activity. The catering operators must face the new challenges generated by the leap forward of science and technology both at the European and the global level. In order to know the dynamism and the changes made at the European level, within the activity of food services, the authors tried to characterize it by using elementary statistical methods (the graphical method) and analytical methods (the regression and correlation method). In the analysis, the data used were those provided by Eurostat, and their processing was performed by the Excel and EViews software packages. The results of the study highlighted the fact that the workforce from the tourist activity out of which the food services are also a part, has a strong influence on the catering services at the European level as well as on the tourist reception structures.