CAT | ESP | ENG
EDUCATIONAL
Direcció de Restauració

Programa


60 European Credits

MASTER'S CORE SUBJECT (20 ECTS):

Marketing management (5 ECTS):

  • E-marketing strategies
  • Brand management
  • Revenue management
  • Sales Management: e-marketing and new trends

Management of people and organizations (10 ECTS):

  • Excellence in human resources: the management of human capital and service orientation
  • Ethics and leadership
  • The management of change and organizational behaviour
  • Development of personal and professional skills

Economic and financial management (5 ECTS):

  • Financial management of the revenue and cost centres
  • Budget and management control
  • Fundamentals of the financial analysis
  • Assessment of hotel investment and asset management

Strategic Management (5 ECTS):

  • Design and implementation of strategies for hoteliers
  • Development of business models adapted to the current hotel
  • Initiative and entrepreneurial spirit
  • Corporate social responsibility


SPECIALISATION SUBJECTS (18 ECTS):

Restaurants and catering management (12 ECTS):

  • Food and beverage management
  • Catering and restaurant manangement
  • Design and arquitecture of restaurants

Product Management  (6 ECTS):

  • Technical planning of macro events
  • Experience management


Practicum and Market Research (6 ECTS):

MASTER'S FINAL PROJECT (15 ECTS)

This course aims to enable our students to analyze the catering sector in its entirety, from its structure and trends to the study of different business strategies through the research and technique methods appropriate in each case. It seeks to initiate the student in research methodology so that he/she can successfully plan and develop research in a particular aspect of the field of catering. Likewise, it also encourages the student to develop a Business Plan and/or develop application and transfer projects in companies or public entities in the tourism sector.

Last modification: 18/10/2016