Master's degree in Restaurant Management | CIB
Culinary Institute of Barcelona

Management programs

Masters’ degree in Restaurant Management

Masters’ degree in Restaurant Management
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  • Start date

    January 2019 - Open for applications (limited seats available)
    May 2019 - Open for applications
    September 2019 - Open for applications

  • Duration

    11 months

  • Classroom hours

    642

  • Schedule

    Monday, Tuesday and Wednesday from 10 am to 2 pm. It also requires study and additional preparation outside classroom hours

  • Language

    Spanish (PILOT, simultaneous translation)

  • Price

    21.000€

Presentation

In the next few years the sector will experience a tsunami of continuous changes that only those players who can anticipate and adapt to it will survive. Will you be one of them?

To set up a business in catering and ensure its continued success one needs more than passion: when it comes to planning a competitive, profitable catering business in an environment in a constant state of flux, knowledge and an entrepreneurial mind are essential.

Why do 80% of restaurants fail within their first five years of operation?

Because most start-ups in this sector start with a vision that is not professional and because now, the market is evolving at an exponentially rapid pace towards new economic, social and conceptual paradigms that have a direct effect on the business model, which requires ever more business knowledge and a more certain vision of this new future of catering.

Who will survive these radical changes?

Those who start up operations that already take account of this vision of the future of the sector to adapt their business model as the symptoms of change become apparent. This Masters’ program discusses these changes and prepares you to be aware of change: it teaches you how to measure and adjust to what is really important so that when the time comes, you can react with sufficient notice, staying one step ahead of others and increasing your edge over your competitors.

Never has so much professionalism been needed to create or manage a restaurant as is required now.

Objectives

  • 1

    Acquire skills to manage oneself, other people and the business, strengthening one’s own aptitudes to create business models that are results-oriented at all times.

  • 2

    Work on the ability to analyse and evaluate the offer and business idea, adapting it to demand and using price-setting methods.

  • 3

    Provide knowledge based on real-life experiences with entrepreneurs in the catering sector.

  • 4

    Acquire knowledge of finance and the key functions of the business and explore in depth the projection of short-, medium- and long-term finance and techniques for monitoring your business.

  • 5

    Provide knowledge of health, consumer and catering legislation and standards.

  • 6

    Provide students with the tools and techniques to improve the performance of work teams, maintaining leadership in the long-term.

  • 7

    Acquire knowledge of the user experience and of the creation of products and memorable experiences, so as to disseminate it in online and offline environments.

  • 8

    Train to plan, execute and evaluate projects in controlled environments, and to develop a Business Plan.

At whom it is aimed

At owners who wish to improve their establishments and generate a better return.

At entrepreneurs who wish to start up successful businesses in the catering sector.

At chefs who wish to acquire a holistic vision of the business in order to be able to take their passion a step further.

At managers of establishments and chains of establishments who wish to exploit the qualities of their businesses further and to better effect.

Requisites for admission

Pass the pre-admission interview.

Admission process

  • 1

    Complete the admission form and submit documentation.

    This process is completed online using this link.

  • 2

    Admission test and level of Spanish language proficiency.

    Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.

  • 3

    Interview with the program coordinator.

    You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.

  • 4

    Admissions Committee.

    Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

  • 5

    Approval and reservation.

    If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!

Content structure

First quarter

Skills Area Subject Methodology Credits
Main Technology Knowledge Food & Beverage Management Participatory 5
Main Technology Knowledge Optimisation of resources Participatory 4
Main Technology Knowledge People management Participatory 2
Lateral Manage Business + Manage Others + Leadership Attitude Sales abilities Participatory + Workshops 2
Main Technology Knowledge Sectorisation Participatory + Experiential 3
Main Technology + Context Knowledge Field work Experiential 2
Lateral Me + World Life experiences Experiential 1
Lateral Manage Business Innovation and creativity Workshops 3
Lateral Manage Yourself + Manage Others Team leadership Participatory + Experiential 1
Mixed Transversal Trunkline project Progressive 6
30

Second quarter

Skills Area Subject Methodology Credits
Main Technology Knowledge Economic management Participatory 4
Main Context Knowledge Resource management Participatory 1
Main Technology Knowledge People management Participatory + Workshops 2
Lateral Manage Business + Manage Others + Leadership Attitude Marketing and communication Participatory + Workshops 4
Main Technology Knowledge Business models Participatory + Experiential 4
Main Technology Knowledge HR management Participatory 1
Lateral Technology + Context Knowledge Field work Experiential 2
Lateral Me + World Life experiences Experiential 1
Lateral Manage Business Innovation and creativity Workshops 3
Lateral Manage Others Equipment design Participatory + Workshops 2
Mixed Transversal Trunkline project Progressive 6
30

Third quarter

Skills Area Subject Methodology Credits
Main Technology Knowledge Economic management Participative 4
Main Technology Knowledge Resource management Participative 2
Main Technology Knowledge Experiential marketing Participative + Workshops 4
Lateral Manage Business Work equipment design Participative + Workshops 1
Main Manage Business Entrepreneurship Participative + Workshops 5
Lateral Technology + Context Knowledge Field work Experiential 2
Lateral Me + World Life experiences Experiential 1
Lateral Manage Business Innovation and creativity Workshops 3
Lateral Manage Business Business creation Workshops 2
Mixed Transversal Trunkline project Progressive 6
30

Teaching load

Methodology

Skill focus

Disciplinary areas

Program director

Josep Gala

Josep Gala

Josep Gala is a consultant and trainer specialized in management and organization of tourism companies. He has collaborated in various university schools in economy and business programs, and sustainable development in face-to-face and online formats. In his career he has held positions of responsibility in tourism companies and has also been dedicated to the management of international cooperation projects in various countries such as Morocco, Bolivia or Argentina. As a consultant, he has advised entrepreneurs in the planning, implementation, improvement of results, reorientation of businesses related to restoration.

He is a founding member of the CIB - Culinary Institute of Barcelona - of which he is its CEO Barcelona, the world capital of gastronomic innovation, business schools, the best football, international congresses, biotechnology, mobile and video games is also the city of adoption of Josep.

Urbanita by obligation, Josep is the executive soul of the Culinary Institute of Barcelona since its foundation precisely because in its genome is included the order, management, ratios and the fixation, pursuit and fulfillment of the objectives.

But if something defines Josep is his immense sensitivity that further accentuates his ability to empathize as a teacher.

Training itineraries

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