Master in Food & Beverage and Brand Restoration
L'Hospitalet de Llobregat, Spain
DURATION
10 Months
LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Oct 2024
TUITION FEES
EUR 11,200 / per year
STUDY FORMAT
On-Campus
Introduction
The restaurant industry, in its broadest scope, is always seeking to positively influence the lives of its customers through new proposals to produce and serve responsible, sustainable, quality and profitable food and beverages. To achieve this, it is not only essential to be knowledgeable about all the aspects that encompass the business and its adaptation to the environment, but also its trends and processes that, through the definition of a clear and responsible business strategy, allow the needs to be met under a prism. of responsibility, sustainability, innovation and differentiation compared to the competition.
Considering that in recent years the potential percentage of users of branded restaurants, previously called organized, has maintained an upward trend and given the instability of the global market, the profile of the Food & Beverage Manager requires intensive knowledge of the various models of business that covers not only the culinary aspects and its trends, but also the key aspects for the viability of your project in the current context.
This master's degree proposes a clear and concrete exposition of the frameworks of the game in current and future restoration. Thanks to it, current and future Food & Beverage Managers will have extensive knowledge of the set of management, marketing and innovation tools to maximize customer loyalty and profitability in their projects. At the end of the program, students will acquire a broad vision of restoration models, delving into their similarities and differences to have versatility in their future professional careers.
Objectives of the Master in Food & Beverage and Brand Restoration
Train Food & Beverage professionals capable of transforming and adapting restaurant models, whether current or future, inspiring and promoting talent aligned and adapted to the new restaurant frameworks, impacting the success of the business.
- Know and promote understanding of the new role of the Food & Beverage Manager in restaurant companies and their expansion
- Learn about current trends and business models in the restaurant sector
- Train to effectively lead and manage Food & Beverage departments
- Know and develop optimal and appropriate processes and standards, focusing on service quality and diner satisfaction
- Know the importance of the introduction of processes for the growth strategy.
- Know and design processes, organize the company structure and allocate optimal resources to achieve business objectives
- Know and establish qualitative and quantitative analysis criteria for decision making on strategic business issues
- Incorporate skills to lead, motivate and coordinate work teams.
Admissions
Curriculum
Bloque 1
F&B Manager
The Importance of F&B in the Gastronomic Sector
The role of F&B manager takes on a more executive role day by day and is linked to strategy; Gastronomy demands agility and adaptation with great rapidity of change in the face of circumstances and regulations where at the same time the latest trends are gaining ground. In this module we will detail what qualities an F&B director must have in the current context and, in turn, we will define the key tasks of his performance from a very practical scope and combining it with the latest trends and technological advances to successfully assume any gastronomic challenge.
Business Blocks in the Gastronomic Sector and Its Internationalization
There are many business formats in the gastronomic sector such as brand catering, organized catering, commercial catering, community catering, hospitality... etc. It is a branch of activity that presents a wide diversity in terms of development paths and business growth. Therefore, it is essential to know what the Business Blocks are and understand what role the F&B director plays in each of them, taking into account that each Block stands out for certain characteristics that differentiate it from other similar businesses.
On the other hand, we must know that consumer habits in the restaurant sector are changing, creating new needs to which solutions and answers must be offered. The main objective of this module is to convey this diversity and the role that the figure of the F&B director plays in each of them, providing key tools to create or adapt projects.
Bloque 2
Procesos Y Operaciones
Processes and Standards in the Management of the Food & Beverage Department
A business process is a set of related activities and tasks that are carried out to obtain a result; for example, producing a product or service that provides value to a customer. An F&B director must always, regardless of the business block he or she leads, either define the processes or adapt the existing ones. This module covers the processes that must be worked on at key points to always achieve optimal results, whether from the customer experience or internal operational management.
Definition of Security Plans and Customer Service
Current regulations on food safety, hygiene, cleaning, good practices, traceability, intolerance, allergies, risk prevention, pests, waste management, environmental responsibility...etc. This module will allow students to have extensive knowledge to draw up and ensure the security plan with self-control systems for both external and internal clients.
Bloque 3
Marketing Y Comunicación
Marketing and Digitalization Strategies
This module focuses on how people, value and resources are related in the context of marketing and communication in constant evolution, combining and using new digitalization tools for the sector. Explore the evolution of trends and technologies, the adaptation of strategies according to the consumer profile and the alignment of competitive advantages with strategic business objectives.
The Pricing Strategy
The objective of this module is for the student to be aware of the relevance of adopting an appropriate pricing strategy, since the income that the business will obtain directly depends on it. Companies always seek to obtain the maximum possible compensation from the value proposition made to the client; However, this objective must be achieved in coherence with the rest of the marketing tools and in accordance with legal and socially ethical behavior. To carry out this task, you must know how to apply the various pricing methods, identifying the advantages and disadvantages of each of them.
Bloque 4
Gestión Económica Y Financiera
Control of Costs, Scandals and Supply
This module explores the tools and knowledge necessary to correctly manage the gastronomic offer of a gastronomic project. Students will learn to prepare scandals, draw up an efficient supply plan, and analyze the profitability of the offer to make decisions based on solid criteria.
Análisis Financiero
This module delves into the tools and knowledge necessary to effectively manage the financial and economic aspects of a gastronomic project. Students will learn to create budgets, control costs, evaluate profitability and make strategic decisions based on solid financial data.
Bloque 5
Gestión De Equipos
Skills to Lead and Motivate Teams
This module develops the leadership and management skills necessary to succeed in the restaurant industry. Delve into resource management, problem solving, effective communication, strategic decision making, and creating a positive and productive work environment. The objective of this subject is to prepare students to assume the managerial role of a Food & Beverage director who successfully leads in the restaurant industry.
Human Resource Management
With this module, students will learn to manage the dining room, bar and kitchen service efficiently. You will also discover how to create memorable experiences for customers by analyzing Successful Blocks, and you will well define the resources necessary based on demand, ensuring customers, teams and business profitability.
Bloque 6
Trabajo Fin De Máster
Program Outcome
Resultado del Programa
Titulación Del Máster en Formación Permanente
Las personas que superen la evaluación del programa y cumplan los requisitos académicos establecidos por la UB obtendrán doble titulación: El título propio de la UB (Universitat de Barcelona) y la titulación del Barcelona Culinary HUB.
Para obtener la titulación propia de la UB es necesario disponer de Titulación Universitaria de Grado (Ingeniería, Licenciatura o Diplomatura). En caso de no disponer de una Titulación Universitaria de Grado, una vez superadas las diferentes evaluaciones, se obtendrá un diploma de extensión universitaria de la UB.