Culinary and Food Service Management for Industry 5.0

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.

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, users will,

• Gain essential knowledge of the development and impact of Food Service Management 5.0
• Identify 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 challenges, essential to leadership roles in the evolving hospitality industry.

Whether used alongside traditional textbooks or as a standalone foundation for those new to food service operations, this book aims to help readers develop the tools to lead in the fast changing, dynamic, innovative 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.

Publication: April 2026