Culinary and Food Service Operations Management 5.0 - Peter Cox - diskuze

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
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