ChefsNotebooks · Blue Series · Practical AI

AI for Food &
Beverage Professionals

Practical artificial intelligence for modern hospitality operations

A practical guide to using artificial intelligence in food and beverage operations, with applications for planning, training, communication, analysis and everyday hospitality management.

Designed for chefs, food and beverage managers and hospitality professionals, the book focuses on applying AI to real operational challenges rather than treating it as a purely technical subject.

£12.95

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What to Expect

A working introduction to artificial intelligence built around practical hospitality applications, effective prompting and tools that can be adapted to everyday food and beverage operations.

Prompt Engineering

Understand how context, task, tone, examples and constraints can be combined to produce clearer and more useful AI responses.

Operational Applications

Practical examples demonstrate how AI can support administration, research, operations, training, presentations, marketing and analysis.

F&B Prompt Library

A structured collection of prompt ideas provides starting points that can be adapted to individual operations and working requirements.

Practical AI Resources

Reference material, tools and a working AI cheat sheet help turn the concepts in the book into useful everyday applications.

Look Inside

Selected pages show the progression from understanding effective prompts to applying AI in hospitality operations, building a working prompt library and using practical reference tools.

Prompt Engineering

AI operational use case for food and beverage

Operational AI in Practice

F&B Prompt Library

AI cheat sheet for food and beverage professionals

Practical Reference Tools

About the Book

AI for Food & Beverage Professionals is a practical introduction to using artificial intelligence in modern hospitality operations.

Written for chefs, food and beverage managers, hotel leaders and hospitality professionals, the book concentrates on how AI can support real working requirements rather than approaching the subject primarily from a technical perspective.

It introduces the fundamentals of working with ChatGPT, prompt engineering and the development of master prompts before moving into operational applications including administration, productivity, research, operations, training, presentations, images, reports and analysis, and marketing.

A dedicated F&B Prompt Library and supporting reference material provide practical starting points that readers can adapt to their own operations, while additional resources cover AI tools, fact checking, visual applications, responsible use and future developments.

The emphasis throughout is on using AI as a professional working tool — helping hospitality teams save time, organise information, explore ideas and support better decision-making while retaining the importance of human judgement, experience and hospitality.

Chef · Hotelier · Author · Consultant

About the Author

Mark J. French is a chef, hotelier, author and consultant with more than 30 years of international experience in hotels, restaurants and hospitality operations.

His career has included executive culinary, hotel leadership and operational roles across multiple regions, together with extensive work in training, systems development and operational improvement.

His experience has ranged from the kitchen through senior hotel management, providing a broad understanding of the practical, operational and commercial disciplines that support successful hospitality businesses.

Through ChefsNotebooks.com, he develops practical resources for chefs and hospitality professionals, with a focus on applied knowledge, professional standards and accessible tools that support real kitchen performance.