In the context of HR, “Kuhinja” refers to the kitchen or culinary domain within an organization, often associated with food preparation, catering services, or hospitality management. It can also encompass the role of culinary staff, including chefs and kitchen personnel, who are responsible for culinary operations in restaurants, hotels, or corporate settings. Within HR, this term may involve discussions about the recruitment, training, and management of kitchen staff, safety and hygiene regulations, menu planning, and overall kitchen efficiency. It represents the intersection of food service and human resource management, highlighting the importance of the workforce in delivering quality food experiences.
Lizanje MICHELIN vodiča za Veliku Britaniju i Irsku za 2025. godinu objavljeno je na ceremoniji u Kelvingrove Art Gallery & Museum u Glasgowu, slaveći 1,147 objekata. Moor Hall je dobio…