Technological Innovations in the Food Service Industry. This item is unavailable.Technological Innovations in the Food Service Industry

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.

Anshul Garg is associated with the School of Hospitality, Tourism, and Events at Taylor’s University, Malaysia, as a program director and senior lecturer. He is a food and beverage expert, a well-recognized hospitality trainer in the region and a seasoned researcher. His research interests encompass self-service technologies in the hospitality and restaurant industries, robotics, artificial intelligence, service quality, hospitality services, hospitality education, human resource management, and food waste management. To date, he has several publications in high-impact SCOPUS and Web of Science-indexed journals and book chapters published by highly recognized publishers (Emerald, CABI, IGI-Global). He is also an editor of three books. He also served as a plenary and keynote speaker at various international conferences and is an active editorial board member of several journals, as well as an international advisory board member for numerous conferences. He is also the editor-in-chief of the International Journal on Hospitality and Tourism Research.