Official Master in Hospitality Management specialty in Food and Beverage ManagementCETT-UB Tourism / Hospitality / Gastronomy - Educational & Research
The Catering sector, within the general field of the Restaurant industry, is the fastest growing in recent years. This fact creates the need to adapt and to train managers and professionals for a changing market by setting new management styles adapted to different market groups: health, education, business, and the restaurant industry for leisure. Every time, more and more people eat out, so the food supply and health of these centres is of great importance, it is also essential to ensure the quality and variety of menus, having improved their quality in recent times. This master is specially designed for participants to meet the challenges and opportunities that entail the introduction or career promotion in the commercial restaurant industry and for groups, both in full expansion. It addresses key success factors of business such as quality, price, safety, cost control, and suppliers management, among others, and gives participants the key managerial skills for proper development and implementation. The team of lecturers, made up by professors and experts in this type of Restaurant industry, coming from the best companies in this sector, provide knowledge and more innovative and effective practice.
What you will learn
60 European credits (ECTS) Master's core subject (20 ECTS) Marketing Management (5 ECTS) Marketing Plan. Commercialisation and Distribution Channels. Revenue Management. Strategic Management (5 ECTS) Design and Implementation of Strategies for Catering Companies. Development of Business Models. Initiative and Entrepreneurial Spirit. Management of People and Organizations (10 ECTS) Cultural Diversity, Ethics, and Leadership Conflict Resolution and Negotiation. Personal and Professional Developement, Motivation to Work. Economic and Financial Management (5 ECTS) Economic Management of the Revenue and Cost Centres. Budget and Management Control. Fundamentals of the Financial Analysis. Investment Evaluation in the Catering Industry. Specialisation subjects (12 ECTS) Innovation in Food Service Products (3 ECTS) Trends in Food Service. Commercial Analysis. Neuro-Gastronomy and Disruptive Innovation. Sustainability in the Restaurant Industry. Restaurant Design and Architecture (3 ECTS) Production Systems,Food Safety, HACCP. Experiential Space Design. Experience Management (3 ECTS) Experiences as a Differential Value. Developing Projects and Tools for Improvement. Customer Analysis and Needs Satisfaction. Catering and Groups (3 ECTS) Events Management. Airplane Menu Design.Cuisine Planning for Specific Groups. Practicum and Market Research Master's final project (15 ECTS) This course aims to enable our students to analyze the catering sector in its entirety, from its structure and trends to the study of different business strategies through the research and technique methods appropriate in each case. It seeks to initiate the student in research methodology so that he/she can successfully plan and develop research in a particular aspect of the field of Catering. Likewise, it also encourages the student to develop a Business Plan and/or develop application and transfer projects in companies or public entities in the Tourism sector.
Who is the course for?
Restaurant Business manager: Organizing, managing, controlling and supervising the various establishments and taking strategic decisions on any restaurant business. Head of Food and Beverages (Food & Beverage): Managing the Food and Beverage department, finding the consumption of each point of sale, establishing criteria for such action to correct possible deviations of consumption, organizing the staff department, selection and supply monitoring. Operating supervisor of groups’ centres: organizing, managing, controlling and monitoring the various centres under one's charge, such as schools, old people's homes, hospitals, other companies or factories. Promoting and encouraging the sale of all products by using marketing techniques, monitoring hygiene, both qualitative and quantitative presentation of the gastronomy as well as setting the standards for quality of the company one is accountable for, and always getting the highest profitability. Expansion area manager: They are framed to the most commercial side, that is finding new customers, new contracts, developing commercial offers. Budgeting new centres, defining the operational line, providing improvements in the delivery of services.