Name: Diploma in Food & Beverage and Restaurant Management
Price: 4692 EUR

Short courses

Euro

F&B Cost Control
F&B Process Management
Events Planning and Management
F&B Sales Management

Key aspects that have to be taken into account in order to be successful, such as cost control and process management, but with a special attention to the techniques to improve the revenue generated such as the sales management and the event planning and management.

English

Since it was founded, EUHT StPOL has always had a very clear idea: the ideal environment for hotel training is the University Hotel-School, a pioneer in Europe. Therefore in 1966 a training program was created that was a pioneer in Europe, formed by a hotel-school with a restaurant in which university hospitality students could do their practice immediately with real customers under the supervision and direct assessment of professional teaching staff.

One of our mottos was thus developed: “learning by doing”, probably the one that best sums up the philosophy and concept of hotel-school where nothing is taken for granted until it has been practised as many times as necessary in a real working environment and confirmed by the professional’s criterion. 

EUHT StPOL was also the first school in Spain to create a program and specific training methodology of theory-practice in hospitality management at a time when training plans in Spain hardly distinguished hospitality in the tourist area.

Then, like now, it was at the forefront, not only in the form but also in the base and the numerous generations of executives and hotel managers, chefs with Michelin stars, sommeliers, heads of service… etc., who have the Hotel-Escuela de Sant Pol de Mar in their curriculums, which allows EUHT StPOL to continue to innovate and open new paths in the field of’ training.

EUHT StPOL Barcelona - Escuela Universitaria de Hotelería y Turismo de Sant Pol de Mar

Solid balance between cost control and the generation of sales and events in hospitality

Diploma in Food & Beverage and Restaurant Management

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