Direcció de Restauració


The main objectives of the master are:

  • Developing key competencies for the 21st century manager, from the leadership ability to taking complex decisions, not to mention teamwork as well as adapting to multicultural teamwork.
  • Providing students with the main responsibilities for the direction and management for the food and beverage departments.
  • Developing and implementing strategic solutions that respond to the challenges of commercial and collective catering in the current background.
  • Encouraging entrepreneurial spirit and initiative in the field of catering.
  • Presenting guidelines for healthy eating at different stages of life and physiological situations, planning suitable menus for different groups and applying appropriate rules for the proper handling of food.


Last modification: 04/08/2015