9781917433693 - culinary and food service operations management 5.0 de graham, david; crilley, ewen; cox, peter (15 resultados)
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 48,01
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 49,81
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 8 disponibles
Paperback. Condición: New. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0. Positioned as a complementary resource to established Food and Beverage Ope…rations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will.Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes.International case studies.Student Learning activities .Weblinks to company websites/resources.Further reading and reference guide.Companion website with teaching resources for each chapter Designed for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 45,03
Envío por EUR 5,86Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 15 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 51,40
Envío por EUR 6,80Se envía de Italia a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: new.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 63,02
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0.Positioned as a complementary resource to established Food and Be…verage Operations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will:Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes:International case studiesStudent Learning activitiesWeblinks to company websites/resourcesFurther reading and reference guideCompanion website with teaching resources for each chapterDesigned for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London. A comprehensive framework for understanding and applying contemporary practices in culinary, food service, and hospitality operations, focusing on the cutting-edge concepts of Industry 5.0. It concentrates on industry developments and technological innovations relevant to the evolving demands and changing nature of food production and service. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 63,51
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: New. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0. Positioned as a complementary resource to established Food and Beverage Ope…rations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will.Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes.International case studies.Student Learning activities .Weblinks to company websites/resources.Further reading and reference guide.Companion website with teaching resources for each chapter Designed for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 54,91
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. 2026. paperback. . . . . .
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 55,73
Envío por EUR 14,59Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: Brand New. 298 pages. 6.88x0.64x9.63 inches. In Stock.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 68,72
Envío por EUR 9,22Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New. 2026. paperback. . . . . . Books ship from the US and Ireland.
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Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de AmericaRarewaves USA United
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 65,18
Envío por EUR 43,91Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Paperback. Condición: New. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0. Positioned as a complementary resource to established Food and Beverage Ope…rations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will.Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes.International case studies.Student Learning activities .Weblinks to company websites/resources.Further reading and reference guide.Companion website with teaching resources for each chapter Designed for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 53,87
Envío por EUR 62,52Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Taschenbuch. Condición: Neu. Neuware.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 45,71
Envío por EUR 75,85Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 8 disponibles
Paperback. Condición: New. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0. Positioned as a complementary resource to established Food and Beverage Ope…rations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will.Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes.International case studies.Student Learning activities .Weblinks to company websites/resources.Further reading and reference guide.Companion website with teaching resources for each chapter Designed for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism and Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 97,40
Envío por EUR 32,50Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0.Positioned as a complementary resource to established Food and Be…verage Operations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will:Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes:International case studiesStudent Learning activitiesWeblinks to company websites/resourcesFurther reading and reference guideCompanion website with teaching resources for each chapterDesigned for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London. A comprehensive framework for understanding and applying contemporary practices in culinary, food service, and hospitality operations, focusing on the cutting-edge concepts of Industry 5.0. It concentrates on industry developments and technological innovations relevant to the evolving demands and changing nature of food production and service. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Idioma: Inglés
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Librería: Speedyhen, Hertfordshire, Reino UnidoSpeedyhen
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 44,47
Envío por EUR 47,84Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: NEW.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 58,88
Envío por EUR 43,17Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. This innovative textbook provides a new comprehensive framework for understanding and applying contemporary practices in culinary, food service and hospitality operations, focusing on the cutting-edge concepts for Industry 5.0.Positioned as a complementary resource to established Food and Be…verage Operations Management texts, this new volume brings a forward-thinking perspective. It highlights behavioural insights, operations management, robotics and other technological advancements, ethics, and CSR through the impacts of Industry 5.0.By engaging with the text, readers will:Gain a solid understanding of the development and impact of Culinary and Food Service Operations Management for Industry 5.0.Learn how Industry 5.0 can act as a guiding principle for concept development, growth and sustainable business practice.Evaluate and apply various service concepts across a range of contemporary paradigms, preparing students for leadership roles in the evolving industry.Challenge the orthodoxy of food and beverage operations management to bring new thinking and ideas.With a thorough structure and learning features each chapter includes:International case studiesStudent Learning activitiesWeblinks to company websites/resourcesFurther reading and reference guideCompanion website with teaching resources for each chapterDesigned for global educational courses, from Level 3 to Level 7, this resource is an essential companion for both students and practitioners aiming to navigate the ever-evolving culinary, food service and hospitality landscape as Industry 5.0 shifts the dial on operations management.David Graham is Associate Head and Hospitality Operations lecturer, Sheffield Hallam University, UK. Ewen Crilley is Senior Lecturer, Global Business, Tourism and Hospitality Management, Sheffield Hallam University, UK. Peter Cox is former Senior Lecturer, School of Events, Tourism & Hospitality Management, Leeds Beckett University, UK with John Cousins Director of The Food and Beverage Training Company, London. A comprehensive framework for understanding and applying contemporary practices in culinary, food service, and hospitality operations, focusing on the cutting-edge concepts of Industry 5.0. It concentrates on industry developments and technological innovations relevant to the evolving demands and changing nature of food production and service. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
