Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

In
Modality: Presencial
Lasting: 3 or 4 weeks (Summer School)
Start date: 01/07/2019
Languages: Spanish, English

Subjects


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


FINAL PROJECT (4 WEEKS OPTION)


PERSPECTIVE, INNOVATION & PRODUCT IN THE GASTRONOMY INDUSTRY

THE GASTRONOMY INDUSTRY, A GLOBAL PERSPECTIVE

Objectives:

  • 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.

Contents:

  • Introduction to the industry.
  • Business Models.
  • Restaurants.
  • New formulas (Concept Restaurant).

INNOVATION IN THE GASTRONOMY INDUSTRY

Objectives:

  • 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.

Contents:

  • New trends, innovation in products and services.
  • Development of an innovative project.
  • Assessment of the projected innovation.

PRODUCT AND SERVICE

Objectives:

  • 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.

Content:

  • 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

Objectives:

  • Recognize and identify the competitive spaces in the culinary-restaurant industry, their characteristics and ways in which they develop business.

Content:

  • 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

Objectives:

  • Acquire a broad perspective of consumer behavior as a fundamental basis for decisions.

Content:

  • 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

Objectives:

  • To establish appropriate marketing strategies. Services marketing adapted to the restaurant business.

Content:

  • Brand Management.
  • e-Marketing strategies.
  • Sales Management.
  • Revenue Management in restaurants.

BUSINESS ORGANIZATION AND MANAGEMENT

Objectives:

  • 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.

Content:

  • 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

Examples of in-company visits:

  1. Opera Sanfaina

SUBJECTS