In situations where a volatile product market meets an unstable labour market, as is often found in customer contact service operations such as the hospitality industry, there is a need for the constant manipulation of labour supply to match labour demand. Functional workforce flexibility, where...

Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.