CAT | ESP | ENG
EDUCATIONAL
Intenational

Course Structure

PERSPECTIVE, INNOVATION & PRODUCT IN THE GASTRONOMY INDUSTRY:
The gastronomy industry, a global perspective
Innovation in the Gastronomy Industry
Product and Service
Design of Restaurant Spaces and Culinary Businesses

Management of Culinary Businesses:

The Consumer in a Culinary Environment

Marketing Management

Business Organization and Management

 

THE GASTRONOMY INDUSTRY, A GLOBAL PERSPECTIVE

Objectives:

  • To provide students with the tools and knowledge needed to successfully develop the skills required for the design of culinary-restaurant products and services
  • Ensure proper implementation of an innovative project of these products and services
  • Analyze experiences, cases and trends in the culinary-restaurant field

Content:

  • Introduction to the industry
  • Business Models
  • Restaurants
  • New formulas (COncept Restaurant)

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INNOVATION IN THE GASTRONOMY INDUSTRY

Objectives:

  • To discover where business ideas come from
  • To analyze consumer behavior
  • To know how to assess the possibilities of success
  • To reflect on the aspects that can make a project feasible

Content:

  • New trends, innovation in products and services
  • Development of an innovative project
  • Assessment of the projected innovation

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PRODUCT AND SERVICE

Objectives:

  •         The student's ability to develop an innovative project with regards to the design of a new product or service for a given market

  • Measuring the customer experience in the development of projects
  • To learn to generate systems of assessment for the projected innovation

Content:

  • Design of products and services in the restaurant business
  • Details regarding the provision of services. The process of the provision of services in the restaurant business
  • Levels and standards of quality
  • Experience Management

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DESIGN OF RESTAURANT SPACES AND CULINARY BUSINESSES

Objectives:

  • To recognize and identify the competitive spaces in the culinary-restaurant industry, their characteristics and ways in which they develop business

Content:

  • Catering spaces
  • Equipment and infrastructure
  • Design and architecture

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Management of Culinary Businesses

THE CONSUMER IN A CULINARY ENVIRONMENT

Objectives:

  • To acquire a broad perspective of consumer behavior as a fundamental basis for decisions

Content:

  • Identification of consumer characteristics
  • Analysis of consumer behavior
  • New consumer habits
  • The customer experience in different types of food service business
  • Internal and external factors

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MARKETING MANAGEMENT

Objectives:

  •      To establish appropriate marketing strategies. Services marketing adapted to the restaurant business

Content:

  • Brand Management
  • e-Marketing strategies
  • Sales Management
  • Revenue Management in restaurants

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BUSINESS ORGANIZATION AND MANAGEMENT

Objectives:

  • Through a business plan, work on strategies, actions, and means that a business project needs to be more successful
  • Identify business models of different companies in the culinary sector

Content:

  • Strategic planning, organization and scheduling
  • Operations as a strategic key in services businesses
  • Managing people
  • Income and cost centers