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Abstract: Food production demands competencies in both natural science and management principles. The suggested framework includes the following areas of research: technological innovation, process design (including Industrial Cuisine), product development (including Molecular Gastronomy, Industrial Gastronomy and Functional Meal) and risk management (including quantitative risk assessment and predictive microbiology). Developments stemming from food science and engineering could be combined with studies in operations management, consumer psychology, cognitive psychology, sociology and economics. The paper concludes that in order to meet societal demands for health, sustainability and efficiency a radical shift is needed—from ‘low tech’ recipe development and proliferation of marketing concepts to ‘cutting edge’ technological innovation supported by advanced research in management and consumer studies. [Copyright &y& Elsevier]

In this article we provide a review of current capacity management approaches applicable to hospitality and tourism enterprises. While many of the traditional methodologies involve closed-form analytical calculations, newer methods have been developed that address more complex problems. These more recent methods include the creative use of mixed models such as those that integrate visitor-preference and operations-research models, linear programming, and simulation models. We consider the full range of methodologies, the advantages and disadvantages, and potential applications to both physical and human capacity estimation. We highlight the ways that various leisure industries can benefit from different approaches to capacity management. [Copyright &y& Elsevier]

Hospitality management graduates have limited insights into latest operational/technological concepts such as Industrial Cuisine, Molecular Gastronomy and Personalised Nutrition. In fact, ‘hard’ or equipment-based technologies support the two major strategic options, cost leadership and differentiation. At present, suppliers and governments, but not operators, drive research and development in the field. In the education sector, new specialised curricula incorporating pathways stemming from natural science are needed to equip future graduates with ‘cutting edge’ skills for innovation at product, process and system levels. The research-teaching cycle can be strengthened by sharing degrees with departments of science and engineering across tertiary institutions. [Copyright &y& Elsevier]

Adding lactic acid bacteria to restaurant meals is a novel concept for the general public and food service professionals. This paper reviews possible innovative applications of probiotics (health improving – nutrition) and PCs (protective cultures – food safety) in food service settings – the technical, marketing and practical aspects, in particular. Practical difficulties for food services in competing in the health food market include the handling of the microbial preparations, quality control in terms of culture viability, regulatory approval, consumer education and marketing. The second application, the bio-preservation with PCs, is important in large scale settings where extended shelf-life food service systems are used. This has to be verified with challenge studies based on complex experimental protocols. The potential spoilage at elevated temperatures and the heat sensitivity of live bacteria are the main obstacles in the commercialization of this “natural” preservation technique. Both applications of live cultures can lead to better nutrition: improvement of immunity and gut health with probiotics and the availability of a wider range of safe minimally processed meals with PCs. [Copyright &y& Elsevier]

Innovation in food service technology offers differentiation and cost leadership in strategic terms. The majority of food service businesses do not have research and development laboratories. At present, the innovations in equipment design and layout, packaging and service techniques are of a defensive or reactive nature. Examples of defensive innovation include faster and better preparation methods, improved temperature control, even heating, energy and labour savings, less waste, better sanitation, faster service and flexibility. In contrast, developments in offensive or pro-active innovation, which can radically change current practices, are rare. Novel food service processes can evolve as a result of adoption of technological breakthroughs in “high tech” fields of the economy. This justifies investments in offensive research and highlights the importance of technical competencies for a food service professional. [Copyright &y& Elsevier]

There are limited choices of ‘fresh’ technologies suitable for LSL (long shelf life) cook-chill meals. Preservation with PCs (protective cultures) provides the unique temperature-responsive protection. Bacteriocin production and the reduction in pH constitute the PCs inhibiting mechanism. The process leading to PC application includes the selection of suitable strains, confirmation of antibiosis in a microbiological medium as well as food systems. It was recommended that further studies address the fundamentals of inhibition mechanism and the applied aspects of the application such as the ways of a PC introduction into foods. [Copyright &y& Elsevier]