The China Productivity Center (CPC) organized a face-to-face workshop on Service Innovation for the F&B industry in Taipei, 30 September–3 October. The objectives were to introduce methods and technologies to improve F&B service management; examine ways to improve productivity, food safety, and consumer satisfaction while reducing costs; and share good practices and models in utilizing those methods and technologies in APO members.

Twenty-four participants from 13 APO members completed this workshop, guided by four resource persons from India, Hong Kong, and the ROC. Site visits to a food manufacturer using innovative technologies provided participants with knowledge about how to utilize them to improve productivity and sustainability by predicting demand accurately and other methods. At the end of the workshop, participants gave presentations on plans for applying what they had learned to their own contexts.