Culinary Management

Today, the option to get into the field of culinary management is becoming more and more attractive. Some of the reasons for the rise in interest in this field include a rapid growth in the travel and tourism industry, higher wages, and the option to work during more "normal" hours. A culinary manager has the unique opportunity to play a key role in creating an excellent environment in which other culinary specialists can thrive.

Culinary Management Programs

Culinary management specialists must know far more than the average chef about several major issues pertaining to running a successful establishment. One of the challenges he or she faces is understanding the intricacies of sanitation management. Another is becoming familiar with food service computer applications and their impact on efficient management.

Culinary managers must know the fundamentals of managing the establishment's resources, overseeing the care of equipment, and evaluating food products as well as hiring and supervising a skilled kitchen staff. In addition, managers must learn the basics of classical cuisine, baking and pastry production, and other cooking elements such as portion control, sauces, and presentation.

In a restaurant situation, it is also important for a culinary manager to be familiar with quantity food production as well as to understand banquet management and catering basics. Those who seek a career in culinary management must also have at least a basic understanding of the hospitality and tourism industry as well as human relations, including how to solve problems, how to motivate and develop employees, and how to measure employee performance.

A culinary management specialist should have at least an Associate of Science degree in that field. Look for a school that offers a comprehensive overview of the management process in the restaurant industry.