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Author:   David Graham (Associate Head Academic Operations and Quality, Sheffield Hallam University, UK) ,  Ewen Crilley (Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK) ,  Peter Cox (Former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK)
Publisher:   Goodfellow Publishers Limited
Imprint:   Goodfellow Publishers Limited
ISBN:  

9781917433693

ISBN 10:   1917433697
Pages:   256
Publication Date:   25 May 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Forthcoming
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Ch 1 Introduction and Scene Setting; Ch 2 Changing Nature of Culinary and Food Service Operations; Ch 3 Food and Beverage Production Systems and Delivery; Ch 4 Food and Beverage Service Operations and Techniques; Ch 5 Enhanced Food service Operations in Industry 5.0; Ch 6 Technological Advancements, Robotics and Artificial Intelligence; Ch 7 Social and Cultural Impacts of Technological Integration; Ch 8 Service Redefined, Customer Experience and Personalisation and the future; Ch 9 International Food Service Operations Management; Ch 10 Service Process Improvement; Ch 11 Quality Management Approaches for Food Service Management; Ch 12 Corporate Social Responsibility and Sustainable Food Supply Chain Management; Index; Glossary of terms

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