Food Service Management in Hospitality:

Dr. Mark Gibson worked in the food industry as a chef, consultant and manager for over two decades before laying down his knives to pursue a career in academia. After dealing with food at the creative level for so long Mark's interests evolved encompassing a wider, more holistic view of the social and cultural aspects of food. While he remains passionate about all things gastronomic Mark's focus has shifted from viewing food solely as a commodity, to a more overarching understanding of food in relation to many diverse areas including such things as the environmental and sustainability issues of food; of land and water usage; food and pollution; climate change; food and population carrying capacities; food and poverty, rights and equality issues; food and social conflict; politics and food; and of food production. Mark has been invited to speak on many issues concerning food at various venues throughout the world; he has also written articles, papers and book chapters as well as authoring a book on global food security in 2012. Mark currently teaches and studies in Asia.

Hospitality and the Food Service industry: An Introduction. Food Service in Hospitality: Management. Food in The Tourism & Hospitality Industry. Culinary Arts Management: An Introduction. The Global Food Supply System. Food Supply Chain Characteristics. Cooking: Historic Perspective. Introduction to Catering, Food Service Operations. Special Event Catering. Buffets, Banquets, Events & Volume Catering. Food Trends. Food and the Seasons. The Financial Environment: Culinary Math. Health and Safety. Ingredients/ Legislation. IT in the Food Business. Food Quality: A Tangible Concept. F&B Spatial Design and Functionality. World/ International Cuisine. The Biggest and the Best. Menu Development: Design and Planning. Internship. Life Skills and Career Development. Entrepreneurship.