Crilley Ewen (8 results)
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Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
US$ 55.06
Free ShippingShips from United Kingdom to U.S.A.Quantity: 4 available
Paperback. 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 Ope…rations 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.
- Softcover
Seller: Brook Bookstore On Demand, Napoli, NA, ItalyBrook Bookstore On Demand
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US$ 60.28
US$ 7.74 shippingShips from Italy to U.S.A.Quantity: 4 available
Condition: new.
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Seller: Rarewaves USA, OSWEGO, IL, U.S.A.Rarewaves USA
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US$ 70.20
Free ShippingShips within U.S.A.Quantity: 2 available
Paperback. 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 Ope…rations 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.
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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US$ 63.46
US$ 16.61 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Paperback. Condition: Brand New. 298 pages. 6.88x0.64x9.63 inches. In Stock.
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Seller: Rarewaves USA United, OSWEGO, IL, U.S.A.Rarewaves USA United
Contact seller5-star sellerCondition: New
US$ 74.22
US$ 50.00 shippingShips within U.S.A.Quantity: 2 available
Paperback. 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 Ope…rations 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.
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- Softcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
US$ 52.04
US$ 86.36 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Paperback. 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 Ope…rations 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.
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- Hardcover
Seller: Rarewaves.com USA, London, LONDO, United KingdomRarewaves.com USA
Contact seller5-star sellerCondition: New
US$ 172.02
Free ShippingShips from United Kingdom to U.S.A.Quantity: 7 available
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 Oper…ations 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.
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- Hardcover
Seller: Rarewaves.com UK, London, United KingdomRarewaves.com UK
Contact seller5-star sellerCondition: New
US$ 166.16
US$ 86.36 shippingShips from United Kingdom to U.S.A.Quantity: 7 available
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 Oper…ations 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.
