Knowledge and Aptitudes of Students and Graduates of Culinary Schools for Human Resources Management

Purpose: The aim of the article is to present the results of the research conducted to diagnose the level of knowledge and preparation of students and graduates of catering schools for human resources management in catering industry organizations. In addition, it contains an indication of issues that should be introduced into the curriculum at catering schools or specialist courses in the field of HR. Design/ methodology/approach: The research was conducted using the diagnostic survey method by the aid of a questionnaire. Findings: The obtained research results made it possible to learn the level of knowledge of students and graduates of culinary schools, majoring in chefs, in terms of their preparation for managing a team of employees. Both strengths and deficits in knowledge in the area of human resources management were diagnosed. Practical implications: The suggested issues that should complement teaching programs or be prepared as courses, provide an opportunity to create steady task-oriented teams and reduce employee turnover in the catering industry. Moreover, they will contribute to improving knowledge in the field of building lasting and effective relationships between an employee and his superior. Originality/ value: The conducted research and its results draw attention to the need to equip students and graduates of vocational catering schools with issues in the field of human resources management. Knowledge and skills in working with people apply to everyone who works in task-oriented teams. Therefore, access to knowledge in the field of human resources management should also be available to students and graduates of vocational and secondary vocational schools.