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F&B Management

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Food and beverages always go hand in hand. Here 's why.

What makes up a restaurant? Food and drinks. What is their role? To create positive experiences for diners. Who is responsible for delivering this? Experts. Managing Food and Beverage in the hotel industry is a discipline that combines culinary precision with interpersonal and management skills to provide memorable experiences for diners.

This program is designed to train professionals in the strategic management of gastronomic offerings and beverages. It provides a comprehensive and up-to-date view of the latest trends and best practices in the industry, equipping students with the necessary tools to lead assertively in an ever-evolving environment. Throughout the program, students gain a deep understanding of restaurant management, from creating innovative culinary concepts to optimizing operations and delivering excellent customer service. Additionally, critical topics like sustainability, digitalization, and marketing strategies in the context of Food and Beverage are explored.


  • Start Date: january, 2025
  • Number of Credits: 60 ECTS
  • Campus-Based Learning at Basque Culinary Center
  • Duration: 9 months in total
    • 6 months of online training (january to june 2025)
    • 3 months of external internships (july to october 2025)
  • Schedule
    • Monday to Thursday from 15:15 to 20:15h (CEST)
  • 20 Spots Available
  • Master's degree conferred by MONDRAGON UNIBERTSITATEA and offered by the Faculty of Gastronomic Sciences at Basque Culinary Center
  • For inquiries and further information, please contact


  • Train students to effectively lead and manage Food and Beverage departments in the hotel industry, acquiring strategic skills and decision-making abilities.
  • Provide the necessary tools and knowledge to create innovative culinary concepts and manage the food and beverage offerings, taking into account factors such as sustainability and digitalization.
  • Prepare students to optimize the operational processes of restaurants and hospitality establishments, ensuring service quality and customer satisfaction.
  • Foster an understanding of international trends in Food and Beverage and equip students to operate successfully in a global and diverse market.
  • Stimulate entrepreneurship by providing the necessary tools to identify business opportunities and create innovative culinary projects in the field of Food and Beverage.


We understand that professional opportunities can vary depending on the geographical location and individual preferences of the students. However, with this program, participants can take on roles and functions in the following positions and fields:

  • Corporate Director of Food & Beverage (F&B) at the Strategic Business Unit level: Responsible for the strategic management of food and beverage offerings in large business units.
  • F&B Asset Manager: In charge of overseeing and managing assets related to food and beverages to ensure their profitability.
  • F&B Management Consultant: Expert advisor on food and beverage management and strategy for companies in the sector.
  • Director of F&B Procurement: Supervisor of food and beverage acquisition and sourcing, ensuring quality and compliance with standards.
  • Director of Operations (Food Service Industry): Responsible for overseeing and managing daily operations in the food service industry.
  • Director of Development and Expansion (Food Service Industry): Leader in the expansion and development of businesses in the food service industry, identifying growth opportunities and markets.

10+1 Reasons


You will receive the necessary training to understand the current reality of the tourism sector as a whole and gastronomic/restaurant services in particular, from a sustainable and global perspective

You will learn from esteemed F&B experts and specialized professors in food and beverage management.

Your learning will be practical and applied, involving cases, challenges, immersive experiences, learning visits, and professional networking.

You will have the support of tutors who will guide you personally in your project to ensure its viability.

You will be part of a Master's program backed by leading chains, multinational corporations, and organized restaurant groups, as well as the Basque Culinary Center, global references in the food and beverage services industry, including hospitality, cruises, events, and more.



You will engage in practical cases with active industry professionals, sharing experiences in an open, dynamic, and close format.You will develop the skills to be able to innovate and create new business opportunities.

You will develop the competencies to innovate and create new business opportunities.

You will have the opportunity to enhance your learning through external curricular internships in F&B departments.

You will explore emerging business models and be provided with the keys to create profitable and sustainable formats.

You can participate in the extra-curricular activities program organized by the Faculty, such as conferences, exhibitions, wine tasting workshops, showcookings, gastronomy masterclasses, and specialized congresses, among others.



The Master's program is aimed at individuals with the following profiles:

  • Graduates in Tourism, Hospitality, Gastronomy, Culinary Arts, and related disciplines who aspire to management roles in hospitality and F&B services.
  • Hospitality and culinary professionals with relevant experience and training, seeking career advancement in mid-level or senior management roles in the hospitality and F&B sector.

Language Requirements:

  • As some of the master's sessions may be conducted in English, we highly value a B2 level on the Common European Framework of Reference for Languages (upper-intermediate level).

If your profile doesn't align with the points mentioned above but you're interested in the Master's program, please don't hesitate to apply. We will assess your education and experience and get in touch with you.


Module 1: Hospitality Environment (3 ECTS)

The current reality of the tourism sector and food service within it, from a global and sustainable perspective.

  • "The Food Service Industry"
  • Hospitality environments and food service
  • Ownership and management models
  • Applied sustainability

Module 2: Planning, Leadership, and Strategic Management (7.5 ECTS)

Design and development of business models, as well as innovative and competitive value propositions, consistent with the company's vision, mission, values, its strategic business units, and current and future consumer consumption patterns.

  • Strategic planning, direction, and management.
  • Strategic marketing in food service / Sectoral trends / Market analysis and segmentation...
  • Business Plans, Strategic Plans, Marketing Plans, Communication and Sales Plans, Infrastructure and Operations Plans.
  • Product and service design / Applied creativity and innovation / Customer Experience Management (UX / CX).
  • Gastronomic offering planning.
  • Menu design. Design of sourcing, food production, and service areas.
  • Project management.

Module 3: Operations Management/Logistics (9 ECTS)

Production and delivery of value propositions within a constant framework of quality improvement, profitability, and operational cost control.

  • Operational marketing, communication, and sales in food service / Commercial management.
  • Types of products and services / business models in food service: breakfast, snacks, meals, dinners, late-night snacks, minibar, bar, restaurant, lounges, self-service, à la carte, set menus, semi-set menus, takeaway, delivery, catering, etc.
  • Supply management.
  • Food production management.
  • Service management.
  • MICE / BBC event management.
  • Infrastructure management / Predictive, preventive, and corrective maintenance.
  • Beverage management / Cellar management.
  • Quality management / Process management.
  • Nutrition, food quality, and hygiene / Dietary and religious diets.
  • International gastronomy: history, preparation, and sensory analysis of key foods.
  • Operations administration.
  • Customer service, complaint resolution, and conflict resolution.
  • Digital transformation.

Module 4: Economic-Financial Management (4.5 ECTS)

Essential aspects of economic-financial management in the F&B area, both from a strategic or forecast perspective and from an operational perspective with deviation control.

  • Applied management systems / cost accounting: the case of USALI / USARI.
  • Revenue / Yield Management in food service.
  • Ingredient breakdowns and technical food production sheets.
  • Dynamic budget management.
  • Operational cost control.
  • Management control and restaurant ratios.
  • Treasury management.
  • Financial management ratios.

Module 5: People Management and Other Skills (5 ECTS)

Talent development and retention within the company and leadership skills.

  • Professional profiles in the F&B area.
  • Staff estimation / Shift management.
  • Recruitment, selection, hiring, compensation, motivation, discipline, and career planning in F&B.
  • Compensation policies.
  • Leadership skills: strategic vision, self-awareness, self-confidence, self-control, listening, communication, leadership, delegation, conflict resolution, emotional intelligence, negotiation, time management, decision-making, etc.
  • Communication and public speaking skills.
  • Personal branding.

Module 6: Master's Thesis (12 ECTS)

Development of a project in which a business plan for a hospitality establishment focusing on food and beverages and developing different gastronomic concepts is created, whether for a new or existing establishment.

Throughout this process, you will be supported by a tutor who will guide and mentor you during the planning and execution of your master's thesis. The project is presented in two phases: an initial partial presentation and a defense of the project before a panel of experts. This work is integrative as it mobilizes a range of general and specific competencies associated with the degree.

Module 7: Curricular Internship (19 ECTS)

The internships have a duration of 3 months and are customized based on your preferences. You can access internships in hotel chains, restaurant groups, restaurants, etc. Here are some of the companies we have agreements with: Meliá; Marriott; NH; Paradores; Iberostar; Barceló; Hilton; and Independent Hotels







  • Total duration: 8 months
  • Number of Credits: 60 ECTS 
  • Academic period: january - may, 2025
  • Schedule: monday to thursday from 15:15  to 20:15h (CEST)
  • Curricular internships:  july - october 2025


The Master's program follows the "learning by doing" methodology, which is based on the idea that the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodology encourages students to acquire knowledge and skills by actively participating in practical activities and real projects.

The teaching and learning process is based on the following methodological concepts:

  • Conceptual Exposition Sessions: In these sessions, the conceptual foundations of each module will be explained by experts.
  • Masterclasses: Sessions where F&B professionals, chefs, experts in talent management, economics and finance, and operations, among others, will firsthand present successful models and experiences.
  • Practical Case Studies: Motivating success stories and failures shared by industry experts, in which students identify key takeaways that will support them in each phase of learning.
  • Challenges: Real-life cases presented by company/group leaders that students will work on and defend their proposals.
  • Learning Journeys: Gastronomic activities and visits that illustrate the subject matter by going to relevant places of interest.
  • Networking: Share professional experiences with Hotel Directors, Corporate and Operations F&B professionals, People Management Directors, Chefs with experience in multi-sectoral catering, customer experience managers, and other active professionals.


Teachers and guests

Learn from Accomplished Industry Experts!

You will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, social influence, and impactful contributions.The program boasts a faculty panel composed of seasoned culinary experts with specialized knowledge in the realm of sweet Gastronomy.


Eduardo Serrano

Hotel and Restaurant Business Director, MBA in Business Management, specialized in Strategic Planning and Creative Thinking. With over 30 years of experience as an entrepreneur, executive, consultant, researcher, and disseminator in the Leisure, Tourism, Hotel, and Restaurant industries at both the national and international levels. President of Aidabe (Ibero-American Association of Food and Beverage Directors - Executive Kitchen Management).

Xabier Iturralde

With a solid background in Labor Relations and Human Resources obtained at UPV, along with a postgraduate degree in Hospitality Services Management from London South Bank University and WSET certification, Xabier has taken on leadership roles in the Food and Beverage department. His focus is on creating and developing concepts for new restaurants, collaborating with respected chefs in the industry due to their culinary excellence and focus on innovation. Xabier's career includes managing restaurants with a clear goal: achieving and maintaining excellence and the essence of the establishment. He has also taken on management roles in digitization and operations for a restaurant group. Xabier has combined a solid academic background with extensive experience in the hospitality and restaurant industry, where he has driven innovation and culinary excellence in collaboration with renowned chefs. He has also demonstrated his leadership ability in restaurant management, achieving Michelin stars and improving digital operations in the gastronomic field.


  1. Emilio Suero: Vice President of F&B and operations at NH Hotel Group, he is responsible for the corporate strategy in the Food and Beverage area for more than 400 hotels spread across 27 countries.
  2. Enrique Lezcano: Specialized in the F&B Area across all segments, from luxury dining to organized catering. Until 2020, he was the Corporate Director of F&B at Meliá Hotels International, General Manager of the Osborne group's dining and wine tourism division. Now, he is an Interim Manager at Magic Hotels and Head of F&B at Atlético de Madrid.
  3. Emilio Mojón: Currently the Director of Parador de Nerja. From cooking to hotel management, with extensive experience in consulting and training in both private and public companies. Director of Food and Beverages at Escola Universitária D’Hosteleria i Turismo de Sant Pol de Mar, and PSDET at IE Business School.
  4. Lluis Codó: Director of the company Horeca Solutions. Specialized in the design and improvement of management processes, as well as in the analysis and optimization of control indicators in catering operations. His professional experience is based on projects carried out over the last twenty years for both organized and independent catering companies, investment funds, and companies linked to the horeca channel. He has also participated in a large number of events and conferences as a speaker.
  5. Miguel Millera: Corporate Chef EMEA of Iberostar. More than 20 years of experience in all versions of Gastronomy: Restaurants, High Gastronomy, Michelin* Restaurants, Hotels, Catering, Central Kitchens, Fast Food. Jesús Alcoba: Ph.D. in Strategy. Director of the International Graduate School of Business La Salle Madrid. Among others, he is a member of the Customer Experience Professionals Association (CXPA) as well as an international speaker and TEDx speaker.
  6. Eloy Pons: He has extensive experience in various Hospitality and Catering companies, where he has held different senior management positions in leading companies in the sector, and currently serves as Director of Purchasing and Catering of the international leisure operator Aspro Parks. Aitor Urbaneja​: Director of Major Accounts at Fagor Professional. Degree in Economics, Master in Commercial Management and Marketing, and Postgraduate in Design of Gastronomic Spaces by the University of the Basque Country.
  7. Jose F. Contreras: Diploma in Tourism and MBA in Management of Technology-Based Companies. He has more than 25 years of professional experience in Hospitality and Tourism in the luxury segment. Manager of JCI Talent Search, a recruitment and selection company for executives in the Tourism, Hospitality, Hotel, Transport, and Leisure industries, a reference in the Iberian Peninsula and Latin America, with offices in the Mediterranean, Dubai, and Miami.
  8. Juan Miguel Arouni: Managing Director of SSP in Gran Canaria, he has spent more than 30 years holding various positions of responsibility in the accommodation and commercial catering sectors, both independent and organized. This is complemented by significant teaching experience and concurrently serving as an auditor and advisor to various hotel, food, and public catering companies.

Fees / Grants

The total cost of the Master's program is €11.030, which will be paid as follows:

  • €150 upon application (fully refundable in case of non-admission).
  • €2.720 upon admission confirmation as a reservation fee.
  • The remaining amount will be paid in three installments of €2.720 each in january, march, and may 2025.

The master's program price includes:

  • Academic materials.
  • Access to the online learning platform.
  • Seminars and masterclasses by experts.
  • Educational visits (destination transportation, visit arrangements, accommodation, and breakfast).
  • Personalized management of curricular internships.
  • Graduation ceremony.
  • Access to over 5,000 references in the Faculty Library.
  • Issuance and delivery of the degree.
  • Enrollment in the alumni service for Basque Culinary Center graduates: Bculinary Alumni.


The Basque Culinary Center has an admission system whose objective is to ensure that our students possess the academic level and personal skills necessary to successfully complete an innovative and demanding curriculum.

An Admissions Committee will be responsible for selecting the admitted candidates.

1. Registration

Interested students must register online and pay the registration fee.

 In addition, the following documentation should be sent to

  •  Curriculum Vitae
  •  1 passport size photo
  •  Photocopy of ID or passport
  •  Letter of motivation for carrying out the training programme
  •  Academic certificate of studies completed (academic record, diploma or proof of training)

2. Pass the phases of the selection process

Phase 1: Accreditation of training and experience​ 
The Admissions Committee will assess:

  •  Training in the area of gastronomy, or other disciplines such as tourism, hotel business, business administration, etc.
  •  Professional experience in the hotel sector, as head chef, maître d’ or hotel manager.
  •  Basic knowledge of office automation tools and B2 English level.

Phase 2: Personal interview 

The admissions committee, in order to assess specific areas of knowledge, will carry out a personal interview with the candidate who has passed phase 1 with a “suitable” profile, in order to confirm the information provided.

Phase 3:  Assessment of motivation and personal aptitude  

The admissions committee will assess the motivation as well as the personal aptitude to successfully complete this training process. For this purpose, the letter of motivation presented will be taken into account. Once the 3 phases of the selection process have been carried out, the places will be confirmed according to the suitability of the applications. All other things being equal, the order of presentation of the application will be taken into account.

3. Reservation Payment

Approximately within a month, the candidate will be informed of their suitability for the Master's program, whether they are admitted or placed on a waitlist. Admitted candidates will be requested to make the reservation payment to formalize their enrollment. It's important to note that: 

  • The application period will remain open until all available spots are filled.
  • The maximum number of admitted students will be 18.
  • For international students, the enrollment certificate and all necessary documents for visa processing will be provided once the reservation payment has been made.


For inquiries and further information, please contact us at:



Culinary House

Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.

Features to highlight:

  • Single rooms with full kitchen and private bathroom
  • Laundry
  • Gym
  • Common kitchens or "txokos".
  • Leisure areas: living room, games room, cinema room, etc.
  • Music rehearsal rooms
  • Co-working spaces
  • Private parking

Take advantage of the preferential rates for Basque Culinary Center students.

More information about accommodation here



These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.

The prices given below are approximate.

Camino de S. Bartolomé, 24
Tel 943 464795
Regimen full board
Precio aproximado €625/month
Avda. Gral. Zumalakarregi, 11
Tel 943 210800
Regimen full board
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
Paseo de la Fe, 34
Tel 943 456072
Regimen full board
Precio aproximado €350-€490
Paseo de Heriz, 95
Tel 943 210866
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
Ilumbe, 8
Tel 943 456600
Regimen full board
Precio aproximado €540-€605/month
C/ Aldapeta, 49
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
Paseo de Ayete, 25
Tel 943 242400
Regimen pensión completa
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
Pº Ayete, 25
Tel 943 21000
Regimen Pensión Completa
Precio aproximado 1.055€/mes
Pº Maddalen Jauregiberri,2
Tel 943 454400
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes


These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.

Paseo de Miramón, 162
Tel (+34) 943 56 91 28
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 600€ hasta 880€/mes
A tan solo un paso de Basque Culinary Center. Instalaciones equipadas con un amplio espacio de cocina dedicado a prácticas culinarias, salas de estudio, gimnasio y zona lounge para socializar con otros residentes.
Pº Ondarreta, 24
Tel 943 003300
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
Pº Berio, 9
Tel 943 563000
Regimen alojamiento
Precio aproximado desde 403€ hasta 690€/mes
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.


Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.

Procedures before travelling

Sport service

Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).

Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city’s municipal facilities at a very economical price. For more information, go to the following link.


Cost of living info

Donostia - San Sebastián

Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.

On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.

Images courtesy of San Sebastian Tourism
If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the “new Basque cuisine”, Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, “Which”, chose Donostia-San Sebastian as the best gastronomic destination in the world.

Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.

Images courtesy of San Sebastian Tourism
  • Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
  • Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
  • Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
  • Due to its beaches, ideal for practicing surf all year round.
  • Due to its mountains, just 2.5 hours from the Pyrenees.
  • Because it is a safe, accessible and welcoming city.

Images courtesy of San Sebastian Tourism
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.

The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.

The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.

The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
   Bilbao – 99 km
   Biarritz – 50 km
   Madrid – 450 km
   Barcelona – 570 km

donostia Images courtesy of San Sebastian Tourism

BCC Students

During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.

Academic Period: january - may, 2025
Internship Period: june - september, 2025
de monday to thursday from 15:00 to 20:15h (CEST)
20 spots available
11.030 €
Basque Culinary Center

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