Culinary Institute of Barcelona

(+34) 681 169 691 T: (+34) 93 595 14 30

Postgraduate in:

Restaurants' Executive Management

Chef and Students in a management class of the Executive Restaurant Management course of the Culinary Institute of Barcelona
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  • Duration

    3 months class hours

  • Classroom hours


  • Timetable

    From Monday to Wednesday from 8 am to 2 pm. It also requires study and additional preparation outside classroom hours.

  • Language


  • Places

    24 students

  • Price

    Check calls and prices


January 2021

7,500 €



January 2022

7,500 €

From 6,000 € registering before November 13, 2020


Check the payment plans and financing


Learning about and having control of our business in depth gives us the peace of mind and the vision needed when proposing changes, taking new risks and opting for new formats that meet the needs of the market. The ability to anticipate change is of utmost importance. To this end, we must be familiar with the resources at our disposal so that we can optimise them without surprises.

The aims of the postgraduate program in Executive Restaurant Management are:

  • To teach students how to get the most out of the establishment and its personnel.
  • To know it in depth and lead work teams.
  • To give students a broad economic vision of the business, in order to exploit it and maximise its performance.
  • 20% of the course is aimed at giving students the necessary skills in negotiation techniques, intense communication, management by values and crisis management, with a special emphasis on and dealing with the three most plausible future business model scenarios, including three 6-hour experiential visits.
There is no course more exciting than this one: you soon realise that what you experience today will happen tomorrow


  • 1

    Provide students with the methodology required to plan their activity and for economic and financial control, as well as basic knowledge of regulations and legislation in the catering trade.

  • 2

    Teach students about the tools required to plan, improve the performance of and make the most of people and work groups.

  • 3

    Teach students how to boost business and make the most of resources.

  • 4

    Provide students with the tools to manage their relationship with members of staff, sharing mutual corporate values.

  • 5

    Teach students how to plan communication, loyalty and brand value campaigns.

  • 6

    Teach, through theory and practice, the knowledge and analytical vision needed to draw a distinction between different catering business models.

At whom it is aimed

At restaurant owners who want to explore the executive management of their establishments in depth and improve their performance and sales, and improve how they operate.

At individuals who wish to create new business projects related to the catering trade.

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

Skills Area Subject Methodology Credits
Main Technology Knowledge Economic management Participative 4
Main Context Knowledge Law of tourism Participative 1
Main Technology Knowledge Management people and human resources Participative + Workshops 3
Lateral Manage Business + Manage Others + Leadership Attitude Marketing and communication Participative + Workshops 3
Main Technology Knowledge Business models Participative + Experiential 3
Main Technology Knowledge Digital skills - Digital marketing Participatory and Experiental 2
Lateral 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 Others Lateral skills Workshops 5
Mixed Transversal Core project Progressive 3



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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