The paper aims to provide a better understanding of food service technologies, applied research and technical literacy needs in hospitality.
Reviews the applied research in food services and the technical literacy needed to interpret and benefit from it.
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.
The research findings can be used as a source of competency‐building by practitioners and educators.
The paper identifies the main types of research and develops conceptual links between the scientific fundamentals of food service operations and industry practices.
