Contents: The Sustainable Innovation Design in Catering Service; The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners; Service Robots in Catering Applications; Platform Operations under Dual-Channel Catering Supply Chain; Innovative Food Safety Strategies in a Pioneering Hotel; Impacts of Female Managers’ Leadership on Teamwork and Organisational Performance in Food Service Industries in Ghana; Managing Foodservice Quality in the Foodservice Industry; Patterns and Causes of Food Waste in the Hospitality and Food Service Sector; How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities; Identifying and Measuring the Impact of Cultural Events on Hotels’ Performance; How to Organize for Open Innovation from the Ground Up