Culinary Management

Part 1: Exploring service delivery 1. Delivering food service operations 2. Food production and delivery 3. Nutrition and wellbeing 4. Knowing your products - food and beverage pairing Part 2: Culinary operations management 5. Leading a professional kitchen 6. Menu planning, preparation and implementation 7. Restaurant operations management 8. Restaurant financial management 9. Human resource management in the culinary industry 10. Restaurant facilities management Part 3: Forward thinking: business development 11. Marketing culinary operations 12. Business development and entrepreneurship in the culinary industry 13. Managing the customer experience 14. Future directions

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