Culinary and Food Service Operations Management for Industry 5.0
DOI: 10.23912/9781917433686-6208 | ISBN: 9781917433686 |
Published: May 2026 | Component type: book |
Abstract
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.
Contributors
- David Graham, Associate Head Academic Operations and Quality, Sheffield Hallam University, UK (author)
- Ewen Crilley, Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK (author) https://orcid.org/0009-0008-7218-3738
- Peter Cox, former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK (author)
- John Cousins (co-author)
Cite as
Graham, Crilley, Cox & Cousins, 2026
Graham, D., Crilley, E., Cox, P. & Cousins, J. (2026) Culinary and Food Service Operations Management for Industry 5.0. Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781917433686-6208
Save, bookmark or recommend
 Save on Mendeley |  Share on Twitter |  Share on LinkedIn |  Share on Facebook |