Culinary and Food Service Operations Management 5.0 - Peter Cox

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 practitioner
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