5: Industry Segment - Kitchen Management and Operations

All Are Welcome: An Introduction to the Hospitality Industry · LibreTexts

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    From LibreTexts, under CC BY-NC 4.0, as the source states it; its equations are written in TeX, which the PDF shows typeset. This page at LibreTexts.

    Industry Segment Kitchen Management and operations.jpg

    This chapter was written by Adam Hart & Christy Douglass. Chapter thumbnail photo by Michael Browning on Unsplash. Graphics by Alanna Clunen.

    LEARNING OBJECTIVES

    At the end of this section, students will be able to:

    • Explain the evolution of the culinary field and current elements that tie back to its history
    • Summarize the roles and responsibilities of the various back-of-house employees
    • Describe career opportunities within the culinary segment of the hospitality industry
    • Suggest tactics food production operations can utilize to be sustainable and positively impact the planet
    • Reflect on strategies food production operations can implement to positively impact diversity and inclusion within the industry

    This page titled 5: Industry Segment - Kitchen Management and Operations was last modified on Wed, 20 Jan 2021 23:46:47 GMT and is shared under a CC BY-NC 4.0 license and was authored, remixed, and/or curated by .