The book focuses on key aspects of the hospitality management curriculum, research, and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it.

Food Production and Service Systems Theory

Food production and service systems theory


Systems theory constitutes a fascinating, if contested, area of intellectual endeavor and anyone who chooses to write about ‘systems’ of any kind is asking for trouble. The term is used in most branches of knowledge and though definitions often share similar characteristics, they also, according to usage, emphasize different elements of such definitions. Systems can be large or small; open or closed; focused or diffuse; local or pervasive; simple or complex; specific or generic; and real or imagined. In the hospitality context, systems theory has been most obviously applied in the context of the sub-area of food production and service systems where the emphasis is on the planning of such systems for different styles ...

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