Presentation
NEXT EDITION: OCTOBER 21, 2025
ENROLL HERE (Enrollment until october 14th or until spots are filled)
Gain a strategic perspective to lead and transform restaurant operations.
The Online Specialization Course in Restaurant Management is designed for professionals in the gastronomic sector who want to understand and apply key principles of restaurant management from a strategic and structured approach. With a 100% online format, this program enables you to analyze the business comprehensively and make well-informed decisions with greater vision and clarity.
Throughout the course, you will acquire tools to interpret financial indicators, optimize resources, design marketing strategies, and lead teams, always maintaining a connection between daily operations and long-term strategic planning. This training equips you to face today’s industry challenges with sound judgment, analytical skills, technical knowledge, and business acumen.
The methodology combines live sessions, audiovisual content, real case analysis, and personalized guidance. This ensures you can apply your learning from day one, enhancing the efficiency, profitability, and value proposition of your restaurant or culinary project.
PRACTICAL INFORMATION
- Start Date: October 21, 2025
- Registration Deadline: October 14, 2025
- Language: Spanish
- Duration: 8 ECTS
- 30 available slots
- Online
- Academic Period: October 21, 2025 – March 5, 2026
- Live Classes: Thursdays from 17:00 to 18:30 (CEST)
- Degree: Online Specialization Course in Restaurant Management
- For inquiries and more information, fill out the information request form
COURSE OBJECTIVES
- Understand the strategic foundations of restaurant business models, integrating key elements such as sustainability, digitalization, and innovation to adapt to current industry challenges.
- Explore techniques in operational redesign, financial control, and sales optimization to improve the profitability and efficiency of restaurant operations.
- Strengthen leadership and team management skills by fostering an organizational culture focused on talent development, employee experience, and staff retention.
- Apply customer experience strategies that drive loyalty and turn satisfied guests into brand ambassadors through consistent and differentiated value propositions.
PROFESSIONAL APPLICATIONS
Upon completing the Course, you will be equipped to apply your knowledge in various areas of the gastronomic sector, enhancing your profile as a restaurant management and operations professional. Some of the most relevant applications include:
Restaurant Management and Operations
- Restaurant Manager: You will lead teams and coordinate operational areas within a restaurant, ensuring process efficiency, service quality, and overall profitability.
Consulting and Strategy
- Restaurant Management Consultant: You’ll be able to advise existing businesses or support new ventures in defining their operational models, commercial strategies, and financial controls.
Gastronomic Entrepreneurship
- Restaurant Entrepreneur: If you are planning to launch your own restaurant, this course will provide you with the tools to plan, develop, and manage a profitable and sustainable culinary project.
Aimed at/Program
The Online Specialization Course in Restaurant Management is designed for professionals seeking to specialize in the strategic and operational management of gastronomic businesses, strengthening their skills in leadership, planning, and performance optimization.
Recommended profiles:
- Professionals currently managing a restaurant who want to adopt a strategic approach to improve operational and financial results.
- Front-of-house and kitchen managers seeking to broaden their impact from day-to-day operations to business leadership.
- Restaurant owners interested in consolidating their business model and making data-driven, strategic decisions.
- Gastronomic entrepreneurs planning to launch a new venture and looking for a solid foundation in restaurant management.
- Graduates in gastronomy, hospitality, restaurant management, tourism, or business administration who want to complement their technical training with a management-oriented approach.
Not sure if your profile fits?
If your academic or professional background isn’t listed but you’re interested in the course, contact us—we’ll assess your case and provide personalized guidance.
PROGRAM
Module I: Strategic design of a restaurant
- Mission, vision, and purpose
- Design, redesign, reflection on the sustainable business model (BMC; 3 layers BMC, etc.)
- Brand and gastronomic concept development
- Design, redesign, reflection on restaurant spaces
- Restaurant design and decoration
- Creating suitable environments
- Design of safe and accessible spaces for customers
Module II: Restaurant management and the customer as the center of the experience
- Introduction to restaurant management:
- Introduction to the world of restaurant management
- Identification of the general manager's objectives and responsibilities
- Analysis of the current industry environment
- Trends in restaurant management and direction
- Sustainability as the axis of the sector
- Purpose as the axis of the company
- The customer as the center of the experience
- Identification and analysis of potential customers
- Creating a memorable experience for customers
- Customer experience management
- Training and development of customer service skills
- Handling difficult situations and problem-solving
- Analysis of customer satisfaction and continuous improvement
Module III: Creation and design of menus
- Analysis of global and local gastronomic trends
- Conceptual design and creation of innovative and attractive menus
- Consideration of economic and sustainability factors when creating a menu
- Menu Engineering
- Case study of creating sustainable conceptual menus
Module IV: How to make a restaurant profitable and sellable
- Cost and profitability analysis
- Budget and finance management
- Management of accounts payable and receivable
- Financial analysis and decision-making
- Advanced sales tools (upselling and cross-selling)
- Advanced communication tools: digital marketing and social media presence
Module V: Efficiency and digitization of operations
- Process analysis and standardization tools
- Implementation of digital technologies in the restaurant
- Optimization of kitchen operations
- Optimization of purchasing and storage operations
- Optimization of customer service processes: reservation management tools, communication through digital marketing and social media, in-room communication
- Optimization of strategic and economic-financial activities
- Quality management
- Identification of industry quality standards
- Implementation of quality and control systems
- Quality certification and industry recognitions
Module VI: How to develop leadership and talent in our teams
- Personnel management
- Evaluation and development of staff competencies
- Leadership development and team motivation
- Conflict management and labor relations
- Design of the employee experience
- Creating an employer brand
If you want to learn more about the course content, write to us at cursosonline@bculinary.com
Calendar
- Introduction to the learning platform (Module 0): At the beginning of the course, you will have the opportunity to familiarize yourself with the course methodology and the learning environment.
- Approximate weekly study load: 12 hours
- Virtual classroom closing date: June 5, 2026
- Academic period: from October 21, 2025 to March 5, 2026
- Live classes: Thursdays from 17:00 to 18:30 (CEST)
All live sessions are recorded and can be viewed at any time.
Methodology
The Online Specialization Course in Restaurant Management is taught using a hands-on, dynamic approach focused on real-world application in the sector. Through the learning by doing method, practical workshops, and case studies, you will develop the skills needed to execute with precision, creativity, and technical expertise in the professional context.
How does the Course work?
- Live classes. Each week, you will attend live sessions with industry professionals, where key management concepts are explored, real success and failure cases are discussed, and open debates are encouraged.
- Access to digital resources. You will have access to self-paced learning resources, including videos, specialized readings, and downloadable tools—allowing you to study flexibly from any device.
- Real-world case studies. You will work on actual restaurant case examples, applying what you’ve learned through simulations and exercises that reflect the operational reality of the sector.
- Practical exercises with personalized feedback. You will receive ongoing support from Blanca González, the course tutor, who will guide you in your project development, help resolve doubts, and support you in deepening your learning.
- Forums and networking spaces. The platform includes collaborative forums where you can share experiences, tackle challenges, and connect with other professionals in the hospitality sector.
Teachers and guests
The Online Specialization Course in Restaurant Management has a teaching team composed of renowned experts in restaurant management, business innovation, and strategic development. Active professionals, lecturers, and guest speakers from Basque Culinary Center share their knowledge and experience throughout the program.
MAIN TEAM
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Blanca González Nicolás
Course Coordinator and TutorGraduate in Business Administration and Management from Universitat Ramon Llull (Barcelona), with a specialization in finance. Master’s Degree in Restaurant Management and Innovation from Basque Culinary Center. Blanca currently works as a consultant for gastronomic projects in both restaurants and hotels, as well as a trainer and guest lecturer at various institutions.
Izaskun Zurbitu
Course Designer and LecturerCoordinator of the Business Area and innovation coach at Basque Culinary Center. She holds a degree in Food Science and Technology (UPV) and a Master's in Marketing Research from Johns Hopkins University. With experience in McKinsey and ICEX, she has led strategic initiatives promoting Spanish gastronomy internationally. She has designed award-winning gastronomic experiences, such as at Bodegas Valdemar and Museo San Telmo, and currently researches gastronomy’s role in regional development and branding from both academic and consulting perspectives.
Enrolment and payment methods
Total price: €2,200
Payment conditions:
- €150 upon completing the online registration.
- €820 once your admission is confirmed, as a reservation fee.
- The remaining €1,230 must be paid before the course starts.
The fee includes:
- Access to the digital learning platform
- Introductory training on how to navigate the course and platform
- Downloadable content: theoretical materials, and more
- Self-assessment tasks to monitor your progress
- Continuous tutoring throughout the Course
Refund and Cancellation Policy:
Consult detailed information about the refund and cancellation policy.
Contact form
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