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Culinary and Food Service Operations Management 5.0
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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Culinary and Food Service Operations Management 5.0
Published by
Goodfellow Publishers Limited, GB, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
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Seller: Rarewaves.com USA, London, LONDO, United Kingdom
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Hardback. Condition: New. 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 and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London. Seller Inventory # LU-9781917433686
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Culinary and Food Service Operations Management 5.0 (Hardcover)
Published by
Goodfellow Publishers Limited, Oxford, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
New
Hardcover
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. This innovative textbook provides 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.Positioned as a complementary resource to established F&B Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, ethics, CSR, and the impacts of Industry 5.0, offering both additional reading and enhanced study opportunities for students and professionals alike. By engaging with the text, readers will:Gain a solid understanding of the development and impact of Food and Beverage Service Management 5.0.Appreciate how Industry 5.0 serves as a guiding principle for concept development and growth within the food service sector.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Whether used alongside traditional textbooks or as a standalone foundation for those new to service operations, this book equips readers with the tools to understand and lead in the dynamic, global hospitality environment.With 12 chapters one for each week of a semester it has a thorough structure and learning features, so that each chapter includes: Three international case studies: Learning/explore activities: Weblinks to company websites/resources: End of chapter review questions: Further reading and reference guideDesigned for UK and international 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 and hospitality landscape. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781917433686
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Culinary and Food Service Operations Management 5.0 (Hardcover)
Published by
Goodfellow Publishers Limited, Oxford, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
New
Hardcover
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. 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 studiesStudent Learning activitiesWeblinks to company websites/resourcesFurther reading and reference guideCompanion website with teaching resources for each chapterDesigned 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. 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 item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781917433686
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Culinary and Food Service Operations Management 5.0
Published by
Goodfellow Publishers Limited, GB, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
New
Hardcover
Seller: Rarewaves.com UK, London, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. 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 and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London. Seller Inventory # LU-9781917433686
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Culinary and Food Service Operations Management 5.0
Published by
Goodfellow Publishers Limited Mai 2026, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
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Buch. Condition: Neu. Neuware. Seller Inventory # 9781917433686
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Culinary and Food Service Operations Management 5.0 (Hardcover)
Published by
Goodfellow Publishers Limited, Oxford, 2026
ISBN 10: 1917433689
ISBN 13: 9781917433686
New
Hardcover
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. This innovative textbook provides 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.Positioned as a complementary resource to established F&B Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, ethics, CSR, and the impacts of Industry 5.0, offering both additional reading and enhanced study opportunities for students and professionals alike. By engaging with the text, readers will:Gain a solid understanding of the development and impact of Food and Beverage Service Management 5.0.Appreciate how Industry 5.0 serves as a guiding principle for concept development and growth within the food service sector.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Whether used alongside traditional textbooks or as a standalone foundation for those new to service operations, this book equips readers with the tools to understand and lead in the dynamic, global hospitality environment.With 12 chapters one for each week of a semester it has a thorough structure and learning features, so that each chapter includes: Three international case studies: Learning/explore activities: Weblinks to company websites/resources: End of chapter review questions: Further reading and reference guideDesigned for UK and international 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 and hospitality landscape. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781917433686
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