Technological Innovations in the Food Service Industry

Anshul Garg

$744.95 $596.04

Hardback

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English

IGI Global
02 December 2024

Primary industries; Service industries; Enterprise software

The rapidly evolving food service industry relies significantly on the synergy between technology and business strategies. Technological advances have fundamentally reshaped consumer perceptions of the food industry, impacting every stage, from production and distribution to final consumption. Moreover, these advancements have revolutionized the food service sector, introducing innovations such as digital ordering, self-service technologies, and voice-assisted customer service. These developments, affecting both customer-facing and behind-the-scenes operations, call for a comprehensive examination of both academic and practical viewpoints. Technological Innovations in the Food Service Industry explores the dynamic intersection of technology and the food service industry, delving into how cutting-edge innovations are revolutionizing every aspect of dining experiences, operational efficiency, and customer engagement. It provides valuable insights into the latest trends, tools, and strategies driving the industry forward. Covering topics such as customer intention, grocery delivery, and sustainability, this book is an excellent resource for researchers, academicians, policymakers, business leaders, investors, entrepreneurs, and more.

Edited by: Anshul Garg
Imprint: IGI Global
Dimensions: Height: 279mm, Width: 216mm, Spine: 32mm
Weight: 1.592kg
ISBN: 9798369376836
Pages: 568
Publication Date: 02 December 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Anshul Garg is associated as a Senior Lecturer with the School of Hospitality, Tourism and Events at Taylor's University, Malaysia. He is a food and beverage expert, a well-recognized hospitality trainer in the region and a seasoned researcher. His research interests include self-service technologies in the hospitality and restaurant industry, service quality, service clues, hospitality service, hospitality education, human resource management, and food waste management. He is also skilled in MS Office, Quantitative Research, SPSS, AMOS, and Structural Equation Modeling. To date, he has authored 17 journal articles, nine book chapters and one book in various SCOPUS and Web of Science-indexed journals and highly recognised publishers (Emerald, CABI, IGI-Global). He also served as a plenary speaker and keynote at various international conferences and is an active editorial board member of various journals and is an international advisory board member for numerous international conferences.

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Technological Innovations in the Food Service Industry

Anshul Garg

$744.95 $596.04

Hardback

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