Gestión de restaurantes
Date: 2026-03-10
Time: 10Th Of Match - 16Th Of July 2026 | Thursdays from 19:00 - 20:30 pm
Modality Online
Organizer:Basque Culinary Center
Location: -
Language: EN
NEXT EDITION: 10TH OF MARCH 2026
ENROLL HERE(Enrollment until spots are filled)
Gain a strategic perspective to lead and transform restaurant operations.
TheOnline Specialization Course in Restaurant Managementis designed for professionals in the gastronomic sector whowant to understand and apply key principles of restaurant management from a strategic and structured approach.With a 100% online format, this programenables you to analyzethe businesscomprehensively and make well-informed decisionswith greater vision and clarity.
Throughout the course,you will acquire tools to interpret financial indicators, optimize resources, design marketing strategies, and lead teams, always maintaining a connection between daily operations and long-term strategic planning. This trainingequips you to face today’s industry challenges with sound judgment, analytical skills, technical knowledge, and business acumen.
The methodology combines live sessions, audiovisual content, real case analysis, and personalized guidance.This ensures you can apply your learning from day one, enhancing the efficiency, profitability, and value proposition of your restaurant or culinary project.
PRACTICAL INFORMATION
COURSE OBJECTIVES
PROFESSIONAL APPLICATIONS
Upon completing the Course, you willbe equipped to apply your knowledge in various areas of the gastronomic sector, enhancing your profile as a restaurant management and operations professional. Some of the most relevant applications include:
Restaurant Management and Operations
Consulting and Strategy
Gastronomic Entrepreneurship
TheOnline Specialization Course in Restaurant Managementis designed for professionalsseeking to specialize in the strategic and operational management of gastronomic businesses, strengthening their skills in leadership, planning, and performance optimization.
Recommended profiles:
Not sure if your profile fits?
If your academic or professional background isn’t listed but you’re interested in the course,contact us—we’ll assess your case and provide personalized guidance.
PROGRAM
Module I: Strategic design of a restaurant
Module II: Restaurant management and the customer as the center of the experience
Module III: Creation and design of menus
Module IV: How to make a restaurant profitable and sellable
Module V: Efficiency and digitization of operations
Module VI: How to develop leadership and talent in our teams
If you want to learn more about the course content, write to us atcursosonline@bculinary.com
All live sessions are recorded and can be viewed at any time.
TheOnline Specialization Course in Restaurant Managementis taught using ahands-on, dynamic approach focused on real-world application in the sector. Through the learning by doing method, practical workshops, and case studies,you will develop the skillsneeded to execute with precision, creativity, and technical expertise in the professional context.
How does the Course work?
TheOnline Specialization Course in Restaurant Managementhas a teaching team composed ofrenowned experts in restaurant management, business innovation, and strategic development. Active professionals, lecturers, and guest speakers from Basque Culinary Center share their knowledge and experience throughout the program.
MAIN TEAM
Blanca González NicolásCourse Coordinator and TutorGraduate in Business Administration and Management from Universitat Ramon Llull (Barcelona), with a specialization in finance. Master’s Degree in Restaurant Management and Innovation from Basque Culinary Center. Blanca currently works as a consultant for gastronomic projects in both restaurants and hotels, as well as a trainer and guest lecturer at various institutions.
Izaskun ZurbituCourse Designer and LecturerCoordinator of the Business Area and innovation coach at Basque Culinary Center. She holds a degree in Food Science and Technology (UPV) and a Master’s in Marketing Research from Johns Hopkins University. With experience in McKinsey and ICEX, she has led strategic initiatives promoting Spanish gastronomy internationally. She has designed award-winning gastronomic experiences, such as at Bodegas Valdemar and Museo San Telmo, and currently researches gastronomy’s role in regional development and branding from both academic and consulting perspectives.
Total price:€2,200
Payment conditions:
The fee includes:
Refund and Cancellation Policy:
Consult detailed information aboutthe refund and cancellation policy.
If you would like to include any other events, please contact us at onekin@hazi.eus
This section contains a series of materials and tools provided free of charge by the HAZI Fundazioa Foundation to any interested party for the purpose of providing general guidance on certain aspects linked to the food and wood value chain, as well as rural and coastal development. Please note that these materials and tools are provided for informational and informational purposes only and are of a general nature, therefore meaning they may not correspond to the specific needs or circumstances of each particular case. The provision of these tools is not intended to replace professional advice that may be necessary for its correct interpretation, completion, application or adaptation under any circumstances. The HAZI Fundazioa foundation disclaims any liability with regard to the use of the tools and materials available in this section and offers no guarantee as to their usefulness, update, accuracy or suitability.