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Leadership and Team Development in the Food Service Industry

FIRST EDITION: DATE YET TO BE DETERMINED

The organization's core value lies in emphasizing the individual.

This course represents a valuable opportunity for those looking to enhance and update their leadership skills in the context of hospitality and gastronomy. Throughout the program, participants will delve deeply into team management within this industry, addressing topics ranging from talent selection and retention to the implementation of effective leadership strategies. The goal is to provide students with a comprehensive understanding of leadership, enabling them to sustain, challenge, and create new paradigms in the culinary sector.

PRACTICAL INFORMATION

  • Online learning
  • Academic Period: to be confirmed
  • Schedule: to be confirmed
  • 20 available spots
  • Degree from the Faculty of Gastronomic Sciences at Basque Culinary Center
  • For more information and inquiries, contact us at cursos@bculinary.com

PROGRAM'S OBJECTIVES

  • Provide gastronomic leaders with contemporary skills to guide and drive the cultural change within their organization.
  • Facilitate the necessary tools for advanced people management.
  • Acquire the skills needed to lead the team towards excellence.

CAREER OPORTUNITIES

We understand that professional opportunities may vary based on geographic location and individual preferences of students; however, with this program, participants can pursue roles and positions in the following areas:

  • Human Resources Management Roles in restaurants, hotels, and gastronomy-related businesses.
  • Leadership Positions, overseeing team efficiency and productivity in gastronomic settings.
  • Culinary Management Consultants. Graduates can provide management consulting services in the restaurant industry, offering guidance on team leadership strategies and process improvement in gastronomy businesses.
  • Culinary Educators. Those who wish to share their knowledge can become trainers or educators in culinary institutions or culinary schools, teaching advanced team leadership and management techniques in the context of the restaurant industry.
  • Entrepreneurs in the Culinary Industry. Graduates interested in entrepreneurship in the culinary field can apply their people management skills to establish and lead their own businesses in the industry, with a focus on team effectiveness and talent management.

ARE YOU AN INTERNATIONAL STUDENT?

Students enrolled in a course with a duration of fewer than 3 months typically do not need to apply for a visa in most cases. Check the list of countries where citizens do or do not need a visa here (scroll down to Annex I for the information).

If a visa is required based on your nationality, you will need to apply for a type C (Schengen) visa to enter Spain.

International students should travel with official documentation confirming their enrollment in the course and proof of the medical insurance coverage purchased, which will provide coverage during their stay in Spain.

SEEING IS BELIEVING!

We were fortunate to have a roundtable discussion where passionate professionals deliberated on the management of people and teams, a crucial challenge in our restaurant industry. During this conversation, we delved into key topics that will be fundamental in our course, inviting you to listen to experts sharing their insightful insights.

The program is aimed at individuals with the following profiles:

  • Restaurant business managers or supervisors.
  • Human Resources professionals looking to specialize in the restaurant sector.
  • Directors or operations managers in the restaurant industry.
  • Area managers or supervisors in the restaurant industry.
  • Graduates in psychology, labor relations, or gastronomy.

This course benefits from professional experience in the restaurant sector. Candidates are recommended to have this experience to fully benefit from the program.

If you don't see yourself reflected in the points above and are interested in the course, please don't hesitate to contact us. The course coordination team will assess your education and experience and provide you with a response.

CURRICULUM

Module 1: Talent Attraction in the Gastronomic World

  • Context: Why is having a talent attraction strategy important?
  • How to create a talent attraction plan for your business
  • Talent attraction techniques
  • Marketing strategies for personnel attraction
  • Organizational culture: how to create and communicate it

Module 2: Recruiting and Selecting Gastronomic Profiles

  • Needs Planning: What profiles does your business need?
  • Recruitment sources for gastronomic profiles
  • Basic understanding of the competency model: Gastronomic profile
  • Assessment and selection based on values
  • Recruitment process: Assessment Center
  • Calibration: Choosing the best fit for your business

Module 3: New Employee Onboarding Plan

  • Onboarding Plan: What does it involve?
  • Elements to consider in a good onboarding plan: Mission, vision, values
  • Induction Modalities:
    • Types of advantages
    • What advantages can my company offer?
  • Designing the onboarding plan

Module 4: Workforce Planning and Management

  • Concept of workforce planning: A fundamental aspect of the gastronomic business
  • Factors affecting workforce planning:
    • Workforce planning
    • Assessing the current situation
    • Analysis and interpretation
    • Identifying future needs
  • Tools for workforce planning: Maximizing productivity

Module 5: The Development Circle

  • Self-assessment and performance evaluation
  • Calibration
  • Performance evaluation communication
  • Individual development plan
  • Development center
  • Review and update of the development plan

Module 6: Employee Retention

  • Team roles: What does each employee need?
  • Time management strategies within a team
  • Compensation and benefits plan
  • Motivation
  • Workplace climate assessment and management
  • Continuous communication plan

Module 7: Offboarding - Exit Plan

  • How to manage the offboarding process
  • Communicating the process to the rest of the team
  • Exit interviews
  • Exit planning
  • Academic period: to be determined
  • Schedule: to be determined

The program is delivered using 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 promotes students acquiring knowledge and skills by actively participating in practical activities and real projects.

In line with this approach to learning, the course features the following components:

  • Online sessions: These sessions are focused on theoretical training and the development of practical skills. Throughout the learning process, various industry experts will share their personal experiences, both failures and successes, to enhance students' theoretical and practical skills in real-life settings.
  • Final course project: Under the guidance of an expert tutor, students will work on a final project that involves creating a practical case related to talent management in the gastronomic industry. This project will provide them with the opportunity to comprehensively apply the knowledge and skills acquired during the course.
  • Inspirational sessions: After the in-person training is completed, and while working on the project, inspirational sessions will be scheduled. During these sessions, industry experts will continue to share their experiences, knowledge, and skills to stimulate critical thinking among students.
  • Knowledge activation assignments: Each session includes a wide range of readings and selected activities. The goal is to ensure the assimilation of knowledge so that students can apply what they've learned in various contexts that simulate real-world environments. The program aims to promote students' own interpretation of the concepts, allowing each student to build their own vision of what it means to be a leader.

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.

COURSE COORDINATOR AND TUTOR

Pablo Hernández Gutiérrez

Pablo, a seasoned professional in talent management and human team development with over a decade of experience in the hospitality and hotel industry. His story centers around identifying, attracting, and retaining top-tier talent, fostering leadership, and nurturing the professional growth of his colleagues. Currently, he plays the role of an Associate Professor at Basque Culinary Center, as well as in various public and private universities. Here, he imparts wisdom and shares valuable experiences with his students in the realm of talent management and human resources.

In a previous chapter of his career, Pablo held the position of Corporate Director of Human Resources and Talent at Castilla Termal Hoteles. In this role, he spearheaded initiatives in talent management, employee training, and development, making substantial contributions to the growth and success of the hotel group. Venturing further back, he embarked on an exciting journey as a Regional Operations and Human Resources Manager at Grupo VIPS. Here, he was a key contributor to a pioneering Leaders program, which focused on identifying and nurturing emerging leaders within the organization. This initiative fostered a collaborative work environment and promoted the development of leadership skills.

Throughout his career, our protagonist's story is one of dedication, leadership, and a passion for nurturing the potential of others, leaving an indelible mark in the world of talent management and hospitality.

 

Expect inspirational sessions with experts in personnel and team management, like:

Sandra Sanz:

Sandra brings with her 20 years of experience in Organized Restaurant Operations at Alsea, a leading group in the restaurant sector. She holds an Executive Master's in Operations and Innovation from ESADE Business & Law School, a Master's in Restaurant Management, and a Technical Degree in Human Resources from San Pablo CEU University. Currently, Sandra is responsible for restaurant operations and team management across various restaurants. She also works as a trainer and has led the definition and implementation of several operational improvement projects at Alsea. In parallel, she offers her experience and knowledge as a volunteer consultant at ESADE.

Juan Apresa:

Juan is an expert in talent management and cultural transformation within organizations. He holds a degree in Psychology, a Master's in HR Management, and a degree in Customer Centricity. He currently serves as the Director of Talent Management and Organizational Development at Palladium Hotel Group and collaborates as a speaker with various national and international educational institutions. Throughout his career, Juan has worked as a trainer, content developer, consultant, and high-performance team facilitator. Specialized in driving cultural transformation within organizations and using agile methodologies, his passion lies in developing talent as a differentiating factor for business success.

Norbert Monfort:

Norbert holds a degree in Psychology from the Autonomous University of Bellaterra, a Master's in HR Management from the University of South Carolina, and a Master's in Organizational Development from the GR Institute in Israel. He currently serves as a professor in the Executive Education programs of the Department of People Management and Organization at ESADE. Norbert is a Co-Founder and former Managing Partner of the consultancy "Cookie Box" at Y-Consulting, as well as the founder of Monfort AMBIENT MANAGEMENT, a consultancy in Organizational Development and Innovation. He participates in various charitable projects as an Expert in Change Management in India. Norbert specializes in management topics such as leadership, change management, and people management. He has authored two books, "Next Stop," a groundbreaking management book on change management, and "Phosphorescence," a novel on the management of influence.

 

 

 

The total price of the course is € 1,990 , which will be paid as follows:

  • €150 upon application submission.
  • 40% of the amount, which is €736, once your spot is confirmed.
  • The remaining amount, which is €1,104, two weeks before the program begins.

The course price includes:

  • Academic materials.
  • Seminars and masterclasses included in the educational program.
  • Issuance and delivery of the certificate/diploma.
  • Membership in the Basque Culinary Center alumni service: Bculinary Alumni.

Bank Financing Options:

We have financing agreements with Banco Sabadell, Caixa Bank, and Caja Rural. For more information, please contact cursos@bculinary.com.

*Offers are valid for residents in Spain. Please inquire in your home country about financing options with institutions you trust.

Bonification Options:

This course offered by Basque Culinary Center is partially eligible for FUNDAE funding. If you are interested in funding this course, please request more information at cursos@bculinary.com.

Refund and Cancellation Policy:

Please refer to the detailed information regarding the refund policy.

Special Discounts:

  • Navarra Hospitality Association Members: 5% discount
  • Euro-Toques Members: 5% discount
  • Basque Culinary Center Alumni: 5%-10% discount

*Discounts cannot be combined.

Academic Period: to be determined
Online format
de to be determined
20 spots available
1.990 Ç
Basque Culinary Center
Catalogo

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