Presentation
NEXT EDITION: OCTOBER 2024
We aim to provide the skills and knowledge necessary to successfully manage gastronomic establishments.
This program serves as an opportunity to dive into the exciting world of gastronomic management. Participants will have the chance to acquire the essential knowledge and skills to successfully lead and manage a restaurant, supported by experts in the field. Through interactive lessons and case studies, they will gain a solid understanding of all key aspects of management, from operational planning to customer satisfaction and profitability. This course is a gateway for those looking to excel in the restaurant industry, whether to embark on their culinary journey or advance in their current career.
PRACTICAL INFORMATION
- Professional Guidance Course
- Online format
- Dates: October 22, 2024 - March 6, 2025
- Live classes: thursdays at 5:30 p.m. (CEST)
- Degree from the Basque Culinary Center Faculty of Gastronomic Sciences.
- Inquiries and more information: cursos@bculinary.com.
PROGRAM’S OBJECTIVES
- Optimize and update the restaurant concept and gastronomic experience, along with the business model, with a holistic vision that includes sustainability, digitization, etc.
- Create and/or enhance the restaurant's brand image.
- Increase business profitability through operational redesign, financial efficiency, and sales optimization.
- Enhance team management skills and improve the employee experience.
- Increase customer satisfaction to boost loyalty and create brand ambassadors.
CAREER OPORTUNITIES
We know that professional opportunities can vary based on geographical location and individual preferences; however, with this program, participants can take on roles and functions in the following positions and areas:
- Restaurant Manager: Graduates can assume leadership roles in restaurant management, overseeing daily operations and ensuring customer satisfaction.
- Restaurant Consultant: They can offer consulting services to existing restaurants or assist entrepreneurs in planning and launching their own restaurants.
- Food and Beverage Operations Director: They have the opportunity to manage and oversee the food and beverage aspect in hotels, resorts, or other hospitality facilities.
- Restaurant Entrepreneurs: Those aspiring to open their own restaurant can apply the knowledge gained in this course to successfully plan, develop, and manage their own gastronomic establishment.
Aimed at /Programme
The program is aimed at people with the following profiles:
- Professionals currently managing a restaurant
- Restaurant managers
- Restaurant owners
- F&B managers
- Kitchen or dining room professionals
- Graduates in gastronomy, hospitality, restaurant management, hotel management, or business administration
This course benefits from professional experience in the restaurant sector. It is recommended that candidates have this experience to make the most of it.
Didn't see yourself reflected in the points above and are interested in the course? Do not hesitate to contact us, the course coordination team will evaluate your training and experience and we will give you a response.
TRAINING PROGRAM
The course program addresses the concepts of sustainability and digitization in restaurants transversally in all content modules.
All modules are accompanied by real case exercises from the students so that at the end of the course you will have a real work plan applicable to your restaurant or project.
Module 1: 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 2: 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 3: 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 4: 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 5: 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 6: 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
- Academic period: October 22, 2024 - March 6, 2025
- Introduction to the platform (module 0): One week before the course starts, participants will have the opportunity to familiarize themselves with the course methodology and the learning platform.
- Virtual classroom closure: april 6th, 2025
- Approximate weekly dedication: 12 hours
- Weekly live session: thursdays at 5:30 p.m.(CEST)
- Live classes will be recorded for on-demand viewing. All educational materials will be available through the platform 24 hours a day throughout the course.
Methodology
The program is delivered entirely online, utilizing the learning by doing methodology, which is based on the idea that the best way to learn is through hands-on experience and direct action. Instead of focusing exclusively on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively engaging in practical activities and real projects. Additionally, the program and its contents have been specifically designed for virtual training, enabling participants to access quality education from anywhere and at any time.
The teaching-learning process is based on the following methodological concepts:
- Live online sessions: Industry experts will explain conceptual foundations, discuss success and failure cases, and generate debate dynamics in virtual connections.
- Online dedication tailored to needs: Access to resources and materials hosted on the online platform to work on and delve into the content autonomously.
- Knowledge exchange and networking: Facilitates the sharing of knowledge, experiences, difficulties, and success stories within the group, both in virtual sessions and on the platform's forums.
- Applied to the current reality of restaurants: Real cases and exercises from the restaurant sector, constituting a personalized work process on the different areas of the program.
- Personalized tutoring: Students will have the support of the tutor, Blanca González, during the course.
Teachers and guests
Learn from Industry Experts with Experience!
Students will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, and social influence, as well as their impactful contributions. The program features a panel of instructors composed of experienced culinary experts with specialized knowledge in the field of Gastronomy.
COORDINATOR AND COURSE TUTOR
Blanca González Nicolás
Graduated in Business Administration and Management from the Universitat Ramón Llull in Barcelona with a specialization in finance. Master's in Restaurant Management and Innovation from the Basque Culinary Center. Blanca currently works as a management consultant for gastronomic projects in both hotels and restaurants. She also serves as a trainer for gastronomic businesses and a guest lecturer in other institutions.
COURSE DESIGNER
Izaskun Zurbitu
Izaskun is the Coordinator of the Business Area and a teacher-coach of innovation in business, experiences, and entrepreneurship at Basque Culinary Center. Izaskun holds a degree in Food Science and Technology from UPV and a Master's in Marketing Research from Johns Hopkins. As a Fulbright Scholar (2006-7), Izaskun has developed her career in the international promotion of Spanish gastronomy at a strategic level, overseeing European and Asian markets within Foods and Wines from Spain, ICEX. Izaskun enjoys designing and implementing gastronomic experiences, such as the award-winning Valdemar Winery in Best Of as the "Innovative Wine Tourism Experience" in 2018, and the dynamization of the permanent exhibition at the San Telmo Museum through gastronomy (2018-19). With experience in consulting at McKinsey, Izaskun has developed promotional campaigns on gastronomy in the USA, Ireland, and Spain, integrating economic, touristic, and cultural perspectives with many stakeholders in the gastronomic ecosystem. Currently, Izaskun is researching the role of gastronomy in the development of a region/country and its brand from an academic and consulting perspective.
Enrolment and payment methods
The total cost of the course is 2,030 €, which will be paid as follows:
- 150 € when registering online.
- 40% of the amount, i.e., €752, upon confirmation of admission as a reservation fee.
- The remaining amount, €1,128, must be paid in advance before the start of the course.
The price includes:
- Access to the online learning platform.
- Educational material.
- Masterclasses with guest experts.
- Issuance of the title/diploma.
- Tutoring throughout the course.
Refund and Cancellation Policy:
Consult detailed information about the refund and cancellation policy.
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