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 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.

Citation

Rodgers, S. (2005), "Applied research and educational needs in food service management", International Journal of Contemporary Hospitality Management, Vol. 17 No. 4, pp. 302-314. https://doi.org/10.1108/09596110510597570