Master in Hospitality and Restaurant Business Management
CATERING MANAGEMENT
PRESENTATION
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Programme
Introduction to the Commercial Restaurant sector and to Groups
Food Nutrition and Safety
Management Skills for Economic-Financial Management
Production
Strategic Management
Research Project
60 European Credits
Teaching period:
October 2010 to June 2011
Master's Final Project:
to September 2011.
Timetable:Monday, Tuesday and Wednesday from 17.00 to 20.00h.
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The collective restaurant 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 such 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 teachers, 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.
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WHY TO STUDY THIS MASTER?
- • It counts on the collaboration of professionals and hotel and restaurant chain managers with proven experience in leading companies and institutions in the sector, both nationally and internationally.
• The participant acquires factual knowledge of the sector through activities and visits throughout the Master.
• The knowledge acquired in the Master facilitates the student's career promotion and advancement within the workplace.
• It is an official Master of the University of Barcelona valid throughout the European territory.
OBJECTIVES
Providing students with the knowledge and the skills needed to be able to:
• GET an analytical view of the restaurant industry sector from a specific global viewpoint in order to manage the different types of companies which cover the commercial restaurant sector and for groups.
• DEVELOP key skills for the management of the departments of Food & Beverage.
• APPLY appropriate standards for proper food handling and orienting the steps for implementation of HACCP.
• DESIGN a gastronomic offer by following the recommended guidelines for healthy eating at the different stages and physiological conditions of life, as well as for the most prevalent diseases.
• DEVELOP key skills for the 21st century managers, covering from the leadership to the ability to make complex decisions, not to mention teamwork and multicultural adaptation.
PROFILE
• DIPLOMA in en Human Nutrition and Dietetics.
• TECHNICIANS in Tourism Business and Activities.
• DIPLOMA in Tourism.
• UNIVERSITY BACHELORS AND GRADUATES with minimum experience in the area of Tourism and Restaurant business
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• PROFESSIONALS of the restaurant sector.
• OTHER PROFESSIONAL PROFILES, subject to approval by the Director of the Master.
PROGRAMME
SEMESTER 1: OCTOBER 09 / FEBRUARY 10
SEMESTER 2: FEBRUARY 10 / JUNE 10
DEADLINE FOR THE PROJECT SEPTEMBER 10
Module 1. Commercial Restaurant Industry and for Groups
Key factors for success in the Restaurant sector
This subject aims to consolidate the knowledge that students have in the restaurant sector and to expand their knowledge on new approaches to the restaurant industry.
It aims to provide students with key knowledge in a central kitchen. They will learn how to optimize space, the way forward, crossings, becoming familiar with new technologies, machinery and design of the layout of a kitchen.
Subject topics
1. Key factors for the success in the commercial restaurant industry
2. Equipment and machinery in professional kitchens
Nutrition and Food safety
It is increasingly evident the link between adequate nutrition and optimal health. The basis of our final product
is the food and this is why it is necessary to know the key nutritional characteristics of these, as well as learning how to properly combine them to offer menu planning tailored to the different profiles of the present commensals in the field of the restaurant industry.
This subject will also show up the rules for proper food handling, and the basis for adequately implementing the HACCP system.
Subject Topics
1. Nutrition and Dietetics Concepts
2. Hazard and Critical Control Points Analysis
10 ECTS
Module 2. Competences in the Strategic Management
Management Skills
From a holistic view of people’s management as a key factor to the success of organizations, this subject aims to sensitize and empower the future leaders of the need to address and manage the human factor from the start of the relationship during their career in the company and at the end of it. Similarly, the basis for identifying the necessary management skills to lead the team in meeting objectives will be laid.
The topics covered by this subject are:
1. Keys for professional success in the tourism business and services
2. Managing and leading competences
3. Promotion of management to be implemented in tourism organizations
Strategic Management
With the Strategic Management subject it is intended for students to acquire the knowledge to manage the organization under an approach to incorporate the latest trends in the field.
It will introduce the student to the key actions to undertake the performance of the required strategic analysis required, leading to a diagnosis of both the internal and external situation of the company. The different strategies will be considered, which depending on the circumstances, the company may take to achieve the desired objectives.
The topics covered by the subject are:
1. Analysis of a business situation
2. Strategic Formulation
3. Strategy monitoring and implementing
Economic-Financial Management
This module will provide the student with the skills to analyze the situation of the company from and economic-financial point of view, and so allowing the students to set operating budgets, getting to know the costs of the services provided, evaluating different possible investment decisions, etc..
The topics covered by the subject are:
1. Financial-Economic Analysis
2. Financial-Economic Management
20 ECTS
Module 3. Production
The main objective is to provide students with knowledge of the various factors that make up the operation for the management of both, purchasing and inventory management. I n addition, students will acquire the knowledge of different software for the management of the restaurant industry and the latest trends in the sector and the latest trends in the sector will be discussed, as well.
For a better learning, we are committed to a vision where new management technologies are central to any business. In this sector another area where special emphasis has to be done is on the documentation control on which we are going to work in the different stages covering the procurement, production and logistics.
Hot and cold chain, the difference between producing in a central kitchen and a satellite kitchen will be topics to be highly treated throughout the module.
Module Subjects
- Restaurant Industries Procedures
- Hot and cold Chain
10 ECTS
Master’s Final Project
From the second semester of the course, students can either begin to develop their collaboration period in specialized businesses, or their research project. At any time and to its completion (maximum allowable date for these activities to September 2009), the student has a personalized monitoring under the assignment of a tutor for research.
20 ECTS
METHODOLOGY
The learning model used is designed to facilitate the participant the analysis, control and improvement of Hotel Management and / or Restaurant industry, causing situations in which participants must cope with different situations and common problems in different types and structures of this type of tourism businesses.
The continued involvement of the students in the classes, the constant incentive development through reflective exercises and case studies, provides participants with the skills necessary for career success in this field.
The Master is set in different thematic modules, developed by means of working sessions, both theoretical and practical, related to the corresponding topic. Some sessions of the module "Strategic Management Competences" shall be conducted in conjunction with students enrolled in the two specialities. Also, the participation during the Master of hotelier professionals / managers with proven experience from the top and leading companies and institutions in the country and abroad will provide participants with different and enlightening points of view, with innovative and unique practice.
Within the learning model we can find highlighted:
MANAGEMENT PROGRAMME OF EXPERIENCE AND OUTDOOR TRAINING
This is a group dynamic in which all the most necessary managerial skills for the profile of Managers / Directors are worked out by being examined by specialists and psychologists to diagnose and develop the target responsibilities of the training programme. The participating students experience in practice, the knowledge acquired, also enhancing further positive changes in their behaviour and attitude, especially by promoting initiative and teamwork.
PARTNERS NETWORK
By external visits to various central kitchens and other types of commercial restaurants as well as of group catering services. Group Paradis, Moncho's, Campo de golf del Prat, Universal Port Aventura, Mercabarna, Recinto Ferial, Hotel Rey Juan Carlos I and new industry benchmarks in the sector such as restaurants, clubs, take aways, are some of outings to be undertaken during the course.
ASSESSMENT
The assessment of the learning is carried out from ongoing monitoring of the student by the teaching staff and the Direction of the course as well as by the elaboration of written evidence and preparation of papers, as required by the subject matter..
CAREER POSSIBILITIES
• 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.
