(+34) 681 169 691
Call
May 2020
9,500 €
From 6,840 € registering before November 11, 2019
LAST PLACES
3.5 months (15 weeks)
224
Spanish (PILOT, simultaneous translation)
Monday, Tuesday and Wednesday from 10 am to 2 pm. It also requires study and additional preparation outside classroom hours.
24 students
Call
9,500 €
From 6,840 € registering before November 11, 2019
LAST PLACES
Call
9,500 €
From 6,840 € registering before November 11, 2019
OPEN CALL
Call
9,500 €
From 6,840 € registering before December 8, 2019
OPEN CALL
Check the payment plans and financing
In order for a catering company to develop, it must respond to the external environment in an effective manner without losing sight of the resources available to it, its own abilities and its strengths. For that reason, irrespective of the size of the business, it is crucial to have tools of analysis and planning tools that provide us with the strategic approach needed to determine the situation of our business and of its environment. Only in this way will be it able to select and implement the most appropriate and competitive strategies for its growth.
In this postgraduate program, you will acquire the key knowledge needed to develop a business plan to increase the chances of success of new business initiatives or, in the case of existing businesses, of new approaches. In both cases, the implementation of the business plan must make use of methods that facilitate the management of the project in a controlled environment to avoid surprises and unforeseen events.
1
Provide advanced knowledge of management accounting and finance to be able to identify viable and non-viable projects, as well as processes that create value for the business.
2
Provide students with the tools and techniques to improve the performance of work teams, developing management skills and maintaining leadership in the long-term.
3
Master current online and offline promotion and sales techniques, using the user experience as a starting point.
4
Learn the methods and tools used to manage the business and make decisions from a strategic perspective.
5
Provide essential knowledge of engineering applied to catering, the design of production facilities and customer service.
6
Train the student on the economic and business knowledge required to develop a Business Plan.
7
Teach students how to plan, execute and evaluate projects in controlled environments.
At professionals who wish to open new restaurants.
At entrepreneurs who wish to start businesses in the catering sector.
At managers of establishments and chains of establishments who wish to exploit the qualities of their businesses further and to better effect.
At students who have already completed one or more modules of Management and Executive Restaurants Management and wish to complete the Masters’ degree in Restaurant Business Management (MRBM).
Pass the pre-admission interview.
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!
| Skills | Area | Subject | Methodology | Credits |
|---|---|---|---|---|
| Main | Technology Knowledge | Economic management | Participative | 3 |
| Main | Technology Knowledge | Resource management | Participative | 2 |
| Main | Technology Knowledge | Experiential marketing | Participative + Workshops | 3 |
| Lateral | Manage Business | Work equipment design | Participative + Workshops | 2 |
| Main | Manage Business | Strategic thinking and entrepreneurship | Participative + Workshops | 3 |
| Main | Manage Business | Project management | Participative + Workshops | 3 |
| Main | Technology + Context Knowledge | Field work | Experiential | 3 |
| Lateral | Me + World | Life experiences | Experiential | 1 |
| Lateral | Manage Business | Innovation and creativity workshops | Workshops | 2 |
| Lateral | Manage Yourself + Manage Others | Lateral skills | Workshops | 5 |
| Mixed | Transversal | Core project | Progressive | 3 |
| 30 |
Methodology
Skill focus
Disciplinary areas
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.