Culinary Management

Culinary management involves overseeing food service operations, such as restaurants, catering, or hotels. It combines culinary skills with business management, focusing on menu planning, cost control, staff management, and customer service. Culinary managers ensure high-quality food preparation and presentation while maintaining profitability and efficiency. They also handle inventory, vendor relationships, and compliance with health regulations. Essentially, they bridge the gap between the kitchen and the business side, striving to create an enjoyable dining experience while running a successful operation.