Applied research and educational needs in food service management

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 identifies by QAAHE (2002): 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 ad 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.