Culinary and Food Service Operations Management 5.0

David Graham, Ewen Crilley, Peter Cox

• Publisher: Goodfellow Publishers
• Year: 2026
• Print ISBN:
  9781917433693
  9781917433686
• eBook ISBN:
  9781917433709
• Topic: Business
• Subtopic: Hospitality, Travel & Tourism Industry
• Index: Business

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 guide Designed 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.

Table of contents

• Cover
• Title page
• Contents
• Glossary of terms
• 1 Introduction to Culinary and Food Service Operations Management for Industry 5.0
• 2 Changing Nature of Culinary and Food Service Operations
• 3 Culinary Production Systems
• 4 Food Service Operations and Techniques
• 5 Enhanced Food Service Operations in Industry 5.0
• 6 Technological Advancements, Robotics, AI, IoT and Mixed Realities
• 7 Social and Cultural Impacts of Technological Integration
• 8 Service Redefined, Customer Experience and Personalisation in the Future
• 9 Food Service Operations Management
• 10 Service Process Improvement
• 11 Quality Management Approaches for Food Service
• 12 CSR and Sustainable Food Supply Chain Management
• 14 Index