Culinary and Food Service Operations Management for Industry 5.0
David Graham, Ewen Crilley, Peter Cox, John Cousins
ISBN: 9781917433686 HBK; 9781917433693 PBK; 9781917433709 PDF; 9781917433716 EPUB
DOI: 10.23912/9781917433686-6208
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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:
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:
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.
“As a culinary/hospitality educator, industry practitioner, chef and above all, a human, I found this book to be an exceptional, forward-thinking guide to modern food service. It seamlessly connects tradition with Industry 5.0, offering practical insights on technology, sustainability, and human-centered leadership. The clarity, relevance, and real-world application make it invaluable for students and professionals alike. A timely and inspiring resource that challenges thinking and equips readers to lead confidently in an evolving hospitality landscape.” Shaun Leonard, Executive Chef, Head of F&B and Culinary Programme Leader, Swiss Culinary Academy, BHMS Business & Hotel Management School, Switzerland
"A clear, practical view of modern hospitality, combining real-world experience with fresh thinking on sustainability and innovation. Essential reading for anyone shaping the future of our sector.” Tommy Banks, Michelin starred Chef & Owner of The Black Swan at Oldstead, Roots and The Abbey Inn in North Yorkshire, UK
“The authors offer a timely exploration of culinary and food service operations within the context of Industry 5.0, where technological advancement is balanced with human creativity and the need for more resilient and personalised service systems. Grounded in contemporary practice, the book provides an insightful perspective on a sector undergoing significant transformation. This is a valuable and highly recommended read for both students and industry professionals seeking fresh direction in an evolving landscape of contemporary hospitality.”Dr Vladimir Antchak, Discipline Lead - Hospitality and Tourism, British University Vietnam
“A fresh take on culinary management, reflective of both the industry of today and for tomorrow. Packed with case studies from modern, future-focused food businesses, it shows the real world of food service in action, as the authors ask important – and sometimes uncomfortable – questions about the evolving nature of food production and service. A book you will reach for again and again, both in the classroom and the kitchen!” Chris M. Jones, Director of Food Education, The School of Artisan Food, Welbeck, UK
“This textbook is an essential guide, offering a comprehensive and insightful exploration of Food Service Management 5.0 through the integration of theory and practice. It balances technological innovation with ethical leadership and CSR, while its structured 12-week framework provides a forward thinking, valuable resource for students and practitioners alike.”Dr Tracy Harkison, Associate Professor, School of Hospitality and Tourism, Auckland University of Technology, New Zealand
"The specialised authors offer a rigorous, contemporary examination of culinary and food service operations through the lens of Industry 5.0. Integrating theory, case studies, and critical perspectives, it is highly suitable for undergraduate and postgraduate teaching, supporting scholarly debate on technology, sustainability, and human-centric hospitality management within global educational contexts and changing service standards worldwide”. Dr Paul Strickland, Discipline Lead and Senior Lecturer - Sport, Tourism, Hospitality and Event Management , La Trobe Business School, La Trobe University, Australia
“Culinary and Food Services Operations Management for Industry 5.0 is an essential companion for students of hospitality, catering, and events management, offering a contemporary and forward-thinking perspective on food and beverage operations. By integrating Industry 5.0 concepts with core principles, the text equips learners with the knowledge and skills needed to navigate an increasingly complex and technology-driven sector.
Clearly structured and highly accessible, the book combines theory with practice through international case studies and applied learning activities, supporting both academic development and real-world understanding. It is particularly well-suited to supporting students across a range of levels, guiding them towards more informed, ethical, and innovative approaches to service management.
A valuable and practical resource, this text will support students in developing the insight and confidence required to succeed in the evolving global hospitality industry.”Dr Peter Robinson, Head of Subject: Events, Tourism and Hospitality Management, Carnegie School of Sport, Leeds Beckett University, UK
“This timely and innovative textbook makes a valuable contribution to the field of culinary, food service, and hospitality operations management. By foregrounding the emerging paradigm of Industry 5.0, it moves decisively beyond traditional operational models to address technological innovation, sustainability, ethics, and human centred practice. Combining strong theoretical foundations with international case studies and practical learning features, the book challenges established orthodoxy and equips students and professionals with the insight needed to lead in a rapidly evolving, global hospitality environment. An essential and forward looking resource for contemporary food and beverage education and practice. It is a great read for practitioners in the African market.”
Professor Byron A Brown, Professor of Education and Deputy Vice Chancellor of Research and Innovation at University of Zululand, South Africa
“This is not your typical hospitality textbook—it challenges as much as it guides. Sharp, flexible, and unapologetically forward-looking, it pushes readers to question norms and rethink practice in the age of Industry 5.0. Dip in anywhere, but expect to leave provoked, stretched, and better equipped to lead real change. “Professor Malcolm Todd, Pro Vice-Chancellor, University of the Built Environment, National Teaching Fellow and Principal Fellow of Advance HE
Publication: May 2026
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.
Reviews
“As a culinary/hospitality educator, industry practitioner, chef and above all, a human, I found this book to be an exceptional, forward-thinking guide to modern food service. It seamlessly connects tradition with Industry 5.0, offering practical insights on technology, sustainability, and human-centered leadership. The clarity, relevance, and real-world application make it invaluable for students and professionals alike. A timely and inspiring resource that challenges thinking and equips readers to lead confidently in an evolving hospitality landscape.” Shaun Leonard, Executive Chef, Head of F&B and Culinary Programme Leader, Swiss Culinary Academy, BHMS Business & Hotel Management School, Switzerland
"A clear, practical view of modern hospitality, combining real-world experience with fresh thinking on sustainability and innovation. Essential reading for anyone shaping the future of our sector.” Tommy Banks, Michelin starred Chef & Owner of The Black Swan at Oldstead, Roots and The Abbey Inn in North Yorkshire, UK
“The authors offer a timely exploration of culinary and food service operations within the context of Industry 5.0, where technological advancement is balanced with human creativity and the need for more resilient and personalised service systems. Grounded in contemporary practice, the book provides an insightful perspective on a sector undergoing significant transformation. This is a valuable and highly recommended read for both students and industry professionals seeking fresh direction in an evolving landscape of contemporary hospitality.”Dr Vladimir Antchak, Discipline Lead - Hospitality and Tourism, British University Vietnam
“A fresh take on culinary management, reflective of both the industry of today and for tomorrow. Packed with case studies from modern, future-focused food businesses, it shows the real world of food service in action, as the authors ask important – and sometimes uncomfortable – questions about the evolving nature of food production and service. A book you will reach for again and again, both in the classroom and the kitchen!” Chris M. Jones, Director of Food Education, The School of Artisan Food, Welbeck, UK
“This textbook is an essential guide, offering a comprehensive and insightful exploration of Food Service Management 5.0 through the integration of theory and practice. It balances technological innovation with ethical leadership and CSR, while its structured 12-week framework provides a forward thinking, valuable resource for students and practitioners alike.”Dr Tracy Harkison, Associate Professor, School of Hospitality and Tourism, Auckland University of Technology, New Zealand
"The specialised authors offer a rigorous, contemporary examination of culinary and food service operations through the lens of Industry 5.0. Integrating theory, case studies, and critical perspectives, it is highly suitable for undergraduate and postgraduate teaching, supporting scholarly debate on technology, sustainability, and human-centric hospitality management within global educational contexts and changing service standards worldwide”. Dr Paul Strickland, Discipline Lead and Senior Lecturer - Sport, Tourism, Hospitality and Event Management , La Trobe Business School, La Trobe University, Australia
“Culinary and Food Services Operations Management for Industry 5.0 is an essential companion for students of hospitality, catering, and events management, offering a contemporary and forward-thinking perspective on food and beverage operations. By integrating Industry 5.0 concepts with core principles, the text equips learners with the knowledge and skills needed to navigate an increasingly complex and technology-driven sector.
Clearly structured and highly accessible, the book combines theory with practice through international case studies and applied learning activities, supporting both academic development and real-world understanding. It is particularly well-suited to supporting students across a range of levels, guiding them towards more informed, ethical, and innovative approaches to service management.
A valuable and practical resource, this text will support students in developing the insight and confidence required to succeed in the evolving global hospitality industry.”Dr Peter Robinson, Head of Subject: Events, Tourism and Hospitality Management, Carnegie School of Sport, Leeds Beckett University, UK
“This timely and innovative textbook makes a valuable contribution to the field of culinary, food service, and hospitality operations management. By foregrounding the emerging paradigm of Industry 5.0, it moves decisively beyond traditional operational models to address technological innovation, sustainability, ethics, and human centred practice. Combining strong theoretical foundations with international case studies and practical learning features, the book challenges established orthodoxy and equips students and professionals with the insight needed to lead in a rapidly evolving, global hospitality environment. An essential and forward looking resource for contemporary food and beverage education and practice. It is a great read for practitioners in the African market.”
Professor Byron A Brown, Professor of Education and Deputy Vice Chancellor of Research and Innovation at University of Zululand, South Africa
“This is not your typical hospitality textbook—it challenges as much as it guides. Sharp, flexible, and unapologetically forward-looking, it pushes readers to question norms and rethink practice in the age of Industry 5.0. Dip in anywhere, but expect to leave provoked, stretched, and better equipped to lead real change. “Professor Malcolm Todd, Pro Vice-Chancellor, University of the Built Environment, National Teaching Fellow and Principal Fellow of Advance HE
Publication: May 2026
