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5: Industry Segment - Kitchen Management and Operations

  • Page ID
    11008
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    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


    5: Industry Segment - Kitchen Management and Operations is shared under a CC BY-NC license and was authored, remixed, and/or curated by LibreTexts.

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