Catering Management

Objectives

Providing students with the knowledge and skills needed to be able to:

Develop key skills for the 21st century manager ranging from leadership to the ability to take complex decisions, not to mention teamwork and multicultural adaptation.
Acquire the fundamental skills for the management of the departments of Food and Beverages.
Develop and apply strategic solutions to respond to the challenges of commercial and group catering in our present times.
To encourage initiative and entrepreneurial spirit in the field of catering.
To present guidelines for healthy eating in the different stages and physiological situations of life, planning suitable menus to the different groups, applying appropriate rules for the proper handling of food.