Author(s)

Li Weitao ¹, Yang Xijian ¹, Luo Jirong ¹

Affiliation(s)

¹ Hanshan Normal University, Chaozhou, Guangdong, 521041, China

Corresponding Author

Li Weitao

ABSTRACT

Cantonese cuisine nowadays has developed a rich and diverse range of dishes by combining the characteristics of various regions.  However, their aspirations are different, and the unified training management can only cover some aspects of the training.  In the face of the new topic and new task of high-quality development of the "Cantonese Cuisine Masters" project. This paper focuses on improving the training management of the "Cantonese Cuisine Master" project.  It uses the 5W2H analysis method to clarify the meaning of the training management of the "Cantonese Cuisine Master", the contents, responsibilities, forms, standards, feedback mechanism, and the correlation between them to put forward suggestions for improvement.  It will transform the quantity of training into quality and promote the high-quality development of the "Cantonese Cuisine Masters" project training.

KEYWORDS

"Cantonese Cuisine Masters" Project; Training management; 5W2H Analysis

CITE THIS PAPER

Li Weitao, Yang Xijian, Luo Jirong, Application of 5W2H Analysis in the Training Management of the "Cantonese Cuisine Master" Project. Journal of Human Resource Development (2023) Vol. 5: 1-7. DOI: http://dx.doi.org/10.23977/jhrd.2023.050301.

REFERENCES

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