Culinary Institute of Barcelona

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

Postgraduate in:

Restaurants' Operative Management

Students of the course in Restaurant’s Operative Management working in a creativity and innovation workshop on the board
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  • Duration

    3 months class hours

  • Classroom hours


  • Language


  • Schedule

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

  • Places

    24 students

  • Price

    Check calls and prices


September 2021

7,500 €

From 6,000 € registering before November 13, 2020



September 2022

7,500 €

From 6,000 € registering before November 13, 2020


Check the payment plans and financing


Managing a restaurant successfully is a challenge due to its complexity. The successful management of a restaurant involves more than offering a balanced menu designed to generate revenue. A number of factors play a role in the management of a restaurant: the ability to form a relationship with clients, prospecting for business in digital media, the ability to effectively respond to demand, forming relationships based on trust and being able to deal with suppliers are factors that play a role in the management of a restaurant.

Control over these factors is crucial in order to be able to implement in a secure and coherent manner everything we have discussed and planned for our business. This is a sector in a state of constant change, where competition is fierce and where one must respond to customer expectations. As a result, novelty and trends must be tools that help us improve and manage our business on its path to success.

The best way to handle change is to move forward in order to be one of its protagonists


  • 1

    To acquire the knowledge and techniques in restaurant management and analyse its particular features in its different fields.

  • 2

    Learn about the methodology for the optimal organisation of economic, technical and human resources.

  • 3

    Analyse the offer and methodology for setting prices.

  • 4

    Learn about the offer, trends and new formats and proposals in the restaurant business.

  • 5

    Develop abilities for the management and handling of work teams, in particular in a restaurant.

  • 6

    Learn about real experiences of professionals in restaurant management.

  • 7

    Visualise the aptitudes that a leader must have, and how to maintain them in the long-term.

  • 8

    Learn about current offline and online promotion and sales techniques.

At whom it is aimed

At individuals who want to run a restaurant.

A Chefs who want to go a step further and have their own restaurant.

At entrepreneurs in the catering sector.

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 Food & Beverage Management Participatory 4
Main Technology Knowledge Optimisation of resources Participatory 3
Main Technology Knowledge People management Participatory 3
Lateral Manage Business + Manage Others + Leadership Attitude Digital skills & digital culture Participatory + Workshops 3
Main Technology Knowledge Sectorisation Participative + Experiential 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



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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