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The purpose of this paper is to identify technological challenges and innovative solutions in each of the food production philosophies in the food service sector, namely: industrial cuisine, fast food and fresh food.

The paper reviews industry reports on cooking equipment and preparation techniques. Conceptual links are made with possible future developments as well as operational/strategic advantages they represent.

Innovation in food preparation commands multi‐disciplinary approaches stemming from engineering and food science. Industrial cuisine would benefit from automation, units with intensive heating, robust food product design and shelf‐life extension; fast food from reduced oil absorption by food, better cooking oils, automation and short frying time; and fresh food from rapid cooking, visually appealing serving units and analytical instrumentation for testing raw produce. Future innovations may originate in the field of robotics, food engineering and laboratory equipment design including miniaturisation and portability of units. Sophistication in product development can be achieved through application of the principles of molecular gastronomy in combination with computer modelling.

Managers can conceptualise their operations in terms of the philosophies presented in the paper. Technological innovation is critical to sustain competitiveness (cost leadership and differentiation). The list of underpinning disciplines in food production can be used by educators wishing to enhance their programs with fundamentals supporting innovation.

Food preparation philosophies are presented in the light of impacts on food sensory and microbiological quality, nutritional value and operational efficiencies. The possibilities for future innovation stemming from developments in other technologically advanced fields are identified.

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.

The selection of a food service system (cook‐chill, cook‐freeze and cook‐hot‐hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational conditions. The paper provides an inventory of data on the efficiency of the systems, identifies deficiencies as well as future needs and tools in the research in this field.

An overview of the studies supporting the decision‐making process – the identification of the need for a system, evaluation of different systems, system selection, implementation and analysis of outcomes.

The paper demonstrates the lack of up‐to‐date objective data substantiating the benefits of the systems in the commercial and institutional hospitality sectors. It suggests a conceptual framework linking food preparation technologies with the elements of strategic marketing as well as statistical techniques, which can be used in the development of a model describing these relationships. Total productivity can be used as an indicator of the overall performance of a system.

Future studies should address the need for quantitative assessment of the aggregate effect of operational and financial factors including those related to construction, menu design, productivity and food quality.

The analysis of inputs/outputs and the possible research methodologies would be of interest to researches and educators, industry practitioners and other stakeholders in the efficient food provision in the tourism/hospitality/institutional sectors.

The WHATT forum focussed on the key relationships between industry and academics in the context of research. It revealed that significant differences exist in the importance placed on research by the major industry sectors of tourism and hospitality, and that the hospitality sector in particular has a decision culture based on instinct rather than research. The forum raised a number of questions based on the observable differences in the understanding of “research” between industry and academe, and presented views on these questions. The outcomes were positive in at least establishing a dialogue and creating a better mutual understanding to better inform debate.

Implementing lean management (LM) provides universities with a variety of benefits and utilities. The purpose of this study is to systematically analyze the existing literature on the implementation of LM in universities.

A systematic literature review is undertaken to identify, select and evaluate the literature. A total of 68 articles were identified in Web of Science and Scopus, analyzed and synthesized from the first article published on the topic (2003) to mid-2020.

Literature analysis and evaluation have enabled us to offer a novel literature classification based around four research lines that summarize the empirical evidence on LM implementation in universities, namely, lean applied to academic management processes; lean applied to administrative management processes; factors that facilitate lean implementation and results obtained with lean. Finally, the gaps and challenges for future research into LM in universities are presented.

This study provides a characterization of the research carried out into LM implementation in universities, which facilitates the work of both scholars wishing either to begin or to dig deeper into this sphere and university professionals and managers pursuing the best outcomes from LM.