Photography from: Curriculum | Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

Universidad de Barcelona
Curriculum

Curriculum

Call for applications: 05/07/2021
 

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 objectives mentioned above simultaneously. The methodology is defined as follows:

  1. 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.
  2. Case Studies reflect the content so as to help the student put into practice the theoretic contents.
  3. 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 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.

3-WEEK MODALITY %
Continued Evaluation 60%
Final Exam 40%

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.

4-WEEK MODALITY %
Continued Evaluation 40%
Final Exam 20%
Final Project 40%