Culinary and Food Service Operations Management 5.0

A comprehensive framework for understanding and applying contemporary practices in culinary, food service, and hospitality operations, focusing on the cutting-edge concepts of Industry 5.0. It concentrates on industry developments and technological innovations relevant to the evolving demands and changing nature of food production and service. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0. Positioned as a complementary resource to established Food and Beverage Operations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0. By engaging with the text, readers will: • Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0. • Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice. • Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry. • Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas. With a thorough structure and learning features each chapter includes: • International case studies • Student Learning activities • Weblinks to company websites/resources • Further reading and reference guide • Companion website with teaching resources for each chapter Designed for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management. David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London.

Pagina's: 304, Hardcover, Goodfellow Publishers Limited