Food service management - An African perspective
- Jooste SM, Engelbrecht WH
- ISBN: 9780627039362
- eISBN: N/A
- ePub ISBN: 9780627039379
- 350 Pages | Published: 2021
FORTHCOMING TITLE: NEW PUBLICATION
From a purely historical point of view, the history of food and hospitality forms part of the development of civilization. Food Service Management (FSM) represents a field so vast that it could be an independent and interdisciplinary field of study, yet it has not acquired academic recognition as an independent field of study.
Trends in higher education are to encourage creativity, the acquisition of interdisciplinary knowledge and a focus on community engagement, and these are all reflected in the various chapters of this proposed textbook. The global COVID-19 pandemic has further emphasised the importance of responsible food safety management, the implementation of hygiene practices, personal wellbeing, and sustainability in all food and service industries. Major new directions for this proposed textbook include (1) a section on new career opportunities to pursue and awareness of self-employment or entrepreneurial ventures that exist in the food service industry; (2) a section on community food systems and environmental sustainability of food service operations in the specific context of southern Africa; and (3) a focus on service management and service leadership.
A real need exists for continuing professional development in the field of food service management in southern Africa, and it is the opportune time to author a textbook to address the identified demands of a dynamic food service industry. In considering the structure and layout of an FSM textbook, there is a danger of over-balancing into its inherent practical application and transferable skills at the expense of its theoretical and academic potential, which is needed for higher education teaching and learning.
A dedicated textbook for professional and academic development in FSM is essential to build and sustain a body of professionals in southern Africa. FSM has been brought to the forefront of the hospitality and tourism industries, given its contribution towards developing a sustained competitive advantage for various types of food service operations. The hospitality and tourism environments are constantly evolving and as such must be flexible enough to adapt to these changes while being proactive rather than reactive. The rationale for this textbook is therefore to emphasise the importance and relevance.
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