Culinary and Food Service Management for Industry 5.0

David Graham, Ewen Crilley, Peter Cox, John Cousins

ISBN: 9781917433686 HBK; 9781917433693 PBK; 9781917433709 PDF; 9781917433716 EPUB

About this book | Table of contents | About the authors | Buy now

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 concept of Industry 5.0. It concentrates on industry developments, technological innovations, sustainability and quality relevant to the evolving demands and changing nature of food production and service.

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, 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 Culinary and Food Service Operations Management for Industry 5.0.
*Appreciate how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice 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.
*Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas for professionals.

Whether used alongside traditional textbooks or as a standalone for those new to service operations management, this book equips readers with the tools to understand and lead in the dynamic, global fast paced, 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:

*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 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 as Industry 5.0 shifts the dial on food service delivery.

Publication: May 2026

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

About the authors

David Graham is Associate Head Academic Operations and Quality, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London