The importance of culinary-restaurant entrepreneurship for a country’s people and economy is especially present in current times. This is so due to the fact that the development of small and mid-sized enterprises in this sector is one of the most important means for job development and opportunities in any open economy. Entrepreneurial skills are becoming more and more valued and they play a central role in any sort of business degree. Knowledge of successful experiences and cases has become a crucial necessity.
Areas of Study: Culinary-Restaurant Entrepreneurship, Gastronomy
- 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.
- Discover where business ideas come from.
- Analyze consumer behavior.
- Know how to assess the possibilities of success.
- Reflect on the aspects that can make a project feasible.
- Obtain the ability to develop an innovative project with regards to the design of a new product or service for a given market.
- Measure the customer experience in the development of projects.
- Learn to generate systems of assessment for the projected innovation.
- Recognize and identify the competitive spaces in the culinary-restaurant industry, their characteristics and ways in which they develop business.
- Acquire a broad perspective of consumer behavior as a fundamental basis for decisions.
- To establish appropriate marketing strategies. Services marketing adapted to the restaurant business.
- 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.
Perspective, Innovation and 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
|3 Week Modality||4 Week Modality|
|75 hours of instruction||90 hours of instruction|
|July 03 - July 20 2023||July 03 - July 27 2023|
PERSPECTIVE, INNOVATION & PRODUCT IN THE GASTRONOMY INDUSTRY
THE GASTRONOMY INDUSTRY, A GLOBAL PERSPECTIVE
- Introduction to the industry.
- Business Models.
- New formulas (Concept Restaurant).
INNOVATION IN THE GASTRONOMY INDUSTRY
- New trends, innovation in products and services.
- Development of an innovative project.
- Assessment of the projected innovation.
PRODUCT AND SERVICE
- 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.
DESIGN OF RESTAURANT SPACES AND CULINARY BUSINESSES
- Catering spaces.
- Equipment and infrastructure.
- Architecture and design tendencies in furniture and in interior design.
MANAGEMENT OF CULINARY BUSINESSES
THE CONSUMER IN A CULINARY ENVIRONMENT
- 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.
- Brand Management.
- e-Marketing strategies.
- Sales Management.
- Revenue Management in restaurants.
BUSINESS ORGANIZATION AND MANAGEMENT
- Strategic planning, organization and scheduling.
- Operations as a strategic key in services businesses.
- Managing people.
- Income and cost centers.
- Moritz Brewery
- Food Trucks
- Fine Dining Restaurants
- Ephemeral Restaurants
The learning methodology applied in this course consists of several key elements that allow achieving the objectives mentioned above simultaneously. The methodology is defined as follows:
- In-class lectures that transfer basic and specific knowledge. Class participation is crucial in order for students to acquire the necessary knowledge and skills targeted in the program.
- Case Studies reflect the content so as to help the student put into practice the theoretic contents.
- Complementary activities such as visits that support the students in further understanding and implementing the contents provided by the program. In case of four week modality program: During an optional extra week students will have to develop a Final Project working in small groups where their skills of self-management, responsibility, leadership and teamwork will be reinforced and practical knowledge gained through in depth, methodical study of the chosen topic. During this process students will be guided by tutors and will have to present and defend the project on the last day of the course.
The evaluation of the program will be conducted by reviewing the students’ work and participation during the program. The participants are evaluated on a daily basis during the lectures and through the practical cases to be developed and defended. Attendance to all lectures and professional activities is mandatory.
In case of 3 week modality program:
The continued evaluation stands for 60% while the final test evaluation for 40% of the general mark of the program.
In case of 4 week modality program:
The continued evaluation will stand for 40%, the final test evaluation for 20% and the mark for the Final Project for 40% of the general mark of the program.
Tuition and Fees
|3-WEEK MODALITY||4-WEEK MODALITY|
|TUITION FEE (LODGING NOT INCLUDED)||TUITION FEE (LODGING NOT INCLUDED)|
|2.207 €||2.810 €|
|TUITION FEE + LODGING WITH FULL-BOARD||TUITION FEE + LODGING WITH FULL-BOARD|
|3.341 €||4.270 €|
- 10% early bird discount for payments done before May 15th
Student Residence Hall
7 min walk from CETT and metro station
|3-week Modality||4-week Modality|
|July 02 2023 - July 21 2023||July 02 2023 - July 28 2023|
|Full board included 7 days a week||Full board included 7 days a week|