Abstract
Purpose – The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality. Design/methodology/approach – Reviews the applied research in food services and the technical literacy needed to interpret and benefit from it. Findings – The summary of research is provided in the subject areas identified by QAAHE (2000): food safety management, food quality management and product development; equipment and facility layout/design; operational planning and modelling; as well as market and consumer related aspects. Underpinning scientific disciplines and operational/ strategic benefits of the described studies as well as the three tiers in the educational pathways in food production are described. Practical implications – The research findings can be used as a source of competency-building by practitioners and educators. Originality/value – The paper identifies the main types of research and develops conceptual links between the scientific fundamentals of food service operations and industry practices.
| Original language | English |
|---|---|
| Number of pages | 13 |
| Journal | International Journal of Contemporary Hospitality Management |
| Publication status | Published - 2005 |
Keywords
- food industry and trade
- food service management
- hospitality industry
- management
- research
- tourism
