Peter Jones is a Reader at the University of Surrey. Andrew Lockwood is Senior Lecturer at the University of Surrey. Stephen Ball is Principal Lecturer at Sheffield Hallam University Professor David Kirk is Dean at Queen Margaret College, Edinburgh.

Part A: Systems Thinking. Understanding systems theory and principles. Systems in hospitality. Part B: Operational Systems. Procurement and control systems. Storage systems. Maintenance and engineering systems. Environmental and waste systems. Part C: Accommodation Services. Front office. Housekeeping. Food preparation and production. Holding, transportation and regeneration. Part D Foodservice, Bars and Clearing. Food service and dining systems. Clearing and dishwash systems. Bars.

• Part A: Systems Thinking1. Understanding systems theory and principles2. Systems in hospitalityPart B: Operational Systems (Operations-Wide)3. Procurement and control 4. Stores5. Maintenance and engineering 6. Environmental and waste Part C: Accommodation Services7. Front office8. HousekeepingPart D: Food Production Systems9. Food preparation and production10. Holding, transportation and regenerationPart E: Food and Drink Service Systems 11. Food service and dining 12. Clearing and dishwash 13. Bars

Peter Jones is a Reader at the University of Surrey. Andrew Lockwood is Senior Lecturer at the University of Surrey. Stephen Ball is Principal Lecturer at Sheffield Hallam University Professor David Kirk is Dean at Queen Margaret College, Edinburgh.

Part A: Systems Thinking. Understanding systems theory and principles. Systems in hospitality. Part B: Operational Systems. Procurement and control systems. Storage systems. Maintenance and engineering systems. Environmental and waste systems. Part C: Accommodation Services. Front office. Housekeeping. Food preparation and production. Holding, transportation and regeneration. Part D Foodservice, Bars and Clearing. Food service and dining systems. Clearing and dishwash systems. Bars.

• Part A: Systems Thinking1. Understanding systems theory and principles2. Systems in hospitalityPart B: Operational Systems (Operations-Wide)3. Procurement and control 4. Stores5. Maintenance and engineering 6. Environmental and waste Part C: Accommodation Services7. Front office8. HousekeepingPart D: Food Production Systems9. Food preparation and production10. Holding, transportation and regenerationPart E: Food and Drink Service Systems 11. Food service and dining 12. Clearing and dishwash 13. Bars

Peter Jones is a Reader at the University of Surrey. Andrew Lockwood is Senior Lecturer at the University of Surrey. Stephen Ball is Principal Lecturer at Sheffield Hallam University Professor David Kirk is Dean at Queen Margaret College, Edinburgh.

Part A: Systems Thinking. Understanding systems theory and principles. Systems in hospitality. Part B: Operational Systems. Procurement and control systems. Storage systems. Maintenance and engineering systems. Environmental and waste systems. Part C: Accommodation Services. Front office. Housekeeping. Food preparation and production. Holding, transportation and regeneration. Part D Foodservice, Bars and Clearing. Food service and dining systems. Clearing and dishwash systems. Bars.

• Part A: Systems Thinking1. Understanding systems theory and principles2. Systems in hospitalityPart B: Operational Systems (Operations-Wide)3. Procurement and control 4. Stores5. Maintenance and engineering 6. Environmental and waste Part C: Accommodation Services7. Front office8. HousekeepingPart D: Food Production Systems9. Food preparation and production10. Holding, transportation and regenerationPart E: Food and Drink Service Systems 11. Food service and dining 12. Clearing and dishwash 13. Bars