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Modality: Presencial

Lasting: 3 or 4 weeks (Summer School)

Call for applications: 06/07/2020

Languages: Spanish, English

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Application Form

Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

General information

Modality: Presencial

Lasting: 3 or 4 weeks (Summer School)

Call for applications: 06/07/2020

Languages: Spanish, English

Application Form

Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

Presentation
Program Structure
Curriculum
Curriculum

SUBJECTS

PERSPECTIVE, INNOVATION & PRODUCT IN THE GASTRONOMY INDUSTRY

THE GASTRONOMY INDUSTRY, A GLOBAL PERSPECTIVE

Introduction to the industry.

Business Models.

Restaurants.

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.

MARKETING MANAGEMENT

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.

CASE STUDIES:

Moritz Brewery

Food Trucks

Fine Dining Restaurants

Ephemeral Restaurants

Methodology

The learning methodology applied in this course consists of several key elements that allow achieving the above mentioned objectives 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.

Evaluation system

The evaluation of the program will be conducted by reviewing the students’ work and participation during the program. The participants are evaluated on a constant basis during the lectures and through the practical cases to be developed and defended.

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.

Attendance is mandatory.

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 Project Presentation for 40% of the general mark of the program.

Attendance is mandatory.
Enrollment

Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

General information

Curriculum

SUBJECTS

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

CASE STUDIES:

Methodology

Evaluation system

In case of 3 week modality program:

In case of 4 week modality program:

Marketing of Services: Successful Sales Management

New Trends in Gastronomy & Cooking

Strategic Marketing in Gastronomy-Related Businesses