The state of technological sophistication and the need for new specialised tertiary degrees in food services

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. (C) 2008 Elsevier Ltd. All rights reserved.