Contents: Styles of Food and Beverage Service, Service Open Innovation; Design Elements for the Food and Beverage Service Business,From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance, Small Queuing Restaurant Sustainable Revenue Management,Sustainable Operation of Fine-Dining Restaurants: Antecedents and Consequences of Customers’ Self-Image Congruity at a Cantonese Michelin-Starred Restaurant Based on the Value-Attitude-Behavior Model, How Smart Technologies Affect the Decision-Making and Control System of Food and Beverage Companies— A Case Study,Identifier of Regional Food Presence (IRFP): A New Perspective to Evaluate Sustainable Menus, Food Safety Controls during Bulk Food Preparation—An Observational Analysis, The Influence of the Digital Supply Chain on Operational Performance: A Study of the Food and Beverage Industry in Indonesia,Sustainable Development of Hotel Food and Beverage Service Training: Learning Satisfaction with the Situated Cognitive Apprenticeship Approach, How to Monitor the Transition to Sustainable Food Services and Lodging Accommodation Activities: A Bibliometric Approach.