“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
Chapter : Editor's Introduction
Food Production and Service Systems
See also: Food, beverage and restaurant management; Gastronomy and haute cuisine; The meal experience; Operations management in hospitality; Procurement in hospitality
A food production and service system is a planned and integrated set of resources, processes and procedures designed to deliver one or more product and service offerings. Although aspects of hospitality food production and service systems [Page 37]have attracted some sporadic theoretical and empirical research attention (e.g. Pickworth, 1988; Rodgers, 2005) and are inevitably remarked upon in hospitality texts on the subject (e.g. Waller, 1996), one commentator – Peter Jones – has dominated contributions to this field of study over the last twenty years or so (see especially Jones, 1993, 1994a, 1994b; also Huelin and ...