Rodgers, S. (2005) Applied research and educational needs in food service management International Journal of Contemporary Hospitality Management, 17 (4). pp. 302-314. ISSN 0959-6119Full text not available from this repository.
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.
|Item Type:||Journal article|
|Uncontrolled Keywords:||Food industry, Research, Hospitality services, Tourism, Education|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1108/09596110510597570|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||13 Apr 2015 13:21|
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