NEXT EDITION: JANUARY 2025
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How are operations managed in a restaurant? What skills are needed to lead the Food & Beverage sector?

TheMaster in F&B Managementaims to answer these questions and more. We prepare you tostrategically lead and manage the Food and Beverage offerings in restaurant chains, hotels, and collective or leisure catering services.

Gain astrategic perspectivebyoptimizing practices to improve service experience and management. Developassertive skillsto lead teams and operations in a highly competitive environment. Throughout the Master’s program, you will address key areas and tools such ascost management, menu design, communication skills, and sustainability. Always supported by an active faculty of professionals.

The important thing is to takethis perspective and apply it in your own context, not only to answer the initial questions but to create your own.

PRACTICAL INFORMATION

MASTER’S OBJECTIVES

CAREER OPORTUNITIES

We understand that professional opportunities can varydepending on the geographical location and individual preferences of the students. However, with this program, participants can take on roles and functions in the following positions and fields:

WHY YOU SHOULD DO THIS MASTER’S DEGREE.

Youwill receive the necessary training to understand the current reality of the tourism sector as a whole and gastronomic/restaurant services in particular, from a sustainable and global perspective

Youwill learn from esteemed F&B experts and specialized professors in food and beverage management.

Yourlearning will be practical and applied, involving cases, challenges, immersive experiences, learning visits, and professional networking.

Youwill have the support of tutors who will guide you personally in your project to ensure its viability.

Youwill be part of a Master’s program backed by leading chains, multinational corporations, and organized restaurant groups, as well as the Basque Culinary Center, global references in the food and beverage services industry, including hospitality, cruises, events, and more.

Youwill engage in practical cases with active industry professionals, sharing experiences in an open, dynamic, and close format.You will develop the skills to be able to innovate and create new business opportunities.

Youwill develop the competencies to innovate and create new business opportunities.

Youwill have the opportunity to enhance your learning through external curricular internships in F&B departments.

Youwill explore emerging business models and be provided with the keys to create profitable and sustainable formats.

Youcan participate in the extra-curricular activities program organized by the Faculty, such as conferences, exhibitions, wine tasting workshops, showcookings, gastronomy masterclasses, and specialized congresses, among others.

The Master’s program is aimed at individuals with the following profiles:

Language Requirements:

If your profile doesn’t align with the points mentioned above but you’re interested in the Master’s program, please don’t hesitate to apply. We will assess your education and experience and get in touch with you.

CURRICULUM

Module 1: Hospitality Environment (3 ECTS)

The current reality of the tourism sector and food service within it, from a global and sustainable perspective.

Module 2: Planning, Leadership, and Strategic Management (7.5 ECTS)

Design and development of business models, as well as innovative and competitive value propositions, consistent with the company’s vision, mission, values, its strategic business units, and current and future consumer consumption patterns.

Module 3: Operations Management/Logistics (9 ECTS)

Production and delivery of value propositions within a constant framework of quality improvement, profitability, and operational cost control.

Module 4: Economic-Financial Management (4.5 ECTS)

Essential aspects of economic-financial management in the F&B area, both from a strategic or forecast perspective and from an operational perspective with deviation control.

Module 5: People Management and Other Skills (5 ECTS)

Talent development and retention within the company and leadership skills.

Module 6: Master’s Thesis (12 ECTS)

Development of a project in which a business plan for a hospitality establishment focusing on food and beverages and developing different gastronomic concepts is created, whether for a new or existing establishment.

Throughout this process, you will be supported by a tutor who will guide and mentor you during the planning and execution of your master’s thesis. The project is presented in two phases: an initial partial presentation and a defense of the project before a panel of experts. This work is integrative as it mobilizes a range of general and specific competencies associated with the degree.

Module 7: Curricular Internship (19 ECTS)

The internships have a duration of 3 months and are customized based on your preferences. You can access internships in hotel chains, restaurant groups, restaurants, etc. Here are some of the companies we have agreements with: Meliá; Marriott; NH; Paradores; Iberostar; Barceló; Hilton; and Independent Hotels

The Master’s program follows the “learning by doing” methodology, which is based on the ideathat the best way to learn is through practical experience and direct action. Instead of focusing solely on theory and passive instruction, this methodologyencourages students to acquire knowledge and skills by actively participating in practical activities and real projects.

The teaching and learning process is based on the following methodological concepts:

Learn from Accomplished Industry Experts!

You will have the opportunity to learn from accomplished professionals in the field, recognized for their academic, intellectual, social influence, and impactful contributions.The program boasts a faculty panel composed of seasoned culinary experts with specialized knowledge in the realm of sweet Gastronomy.

MASTER’S COORDINATORS

Eduardo Serrano

Hotel and Restaurant Business Director, MBA in Business Management, specialized in Strategic Planning and Creative Thinking. With over 30 years of experience as an entrepreneur, executive, consultant, researcher, and disseminator in the Leisure, Tourism, Hotel, and Restaurant industries at both the national and international levels. President of Aidabe (Ibero-American Association of Food and Beverage Directors – Executive Kitchen Management).

Xabier Iturralde

With a solid background in Labor Relations and Human Resources obtained at UPV, along with a postgraduate degree in Hospitality Services Management from London South Bank University and WSET certification, Xabier has taken on leadership roles in the Food and Beverage department. His focus is on creating and developing concepts for new restaurants, collaborating with respected chefs in the industry due to their culinary excellence and focus on innovation. Xabier’s career includes managing restaurants with a clear goal: achieving and maintaining excellence and the essence of the establishment. He has also taken on management roles in digitization and operations for a restaurant group. Xabier has combined a solid academic background with extensive experience in the hospitality and restaurant industry, where he has driven innovation and culinary excellence in collaboration with renowned chefs. He has also demonstrated his leadership ability in restaurant management, achieving Michelin stars and improving digital operations in the gastronomic field.

EXPERT COLLABORATORS

The total cost of the Master’s program is€11.030, which will be paid as follows:

The master’s program price includes:

The Basque Culinary Center has an admission system whose objective is to ensure that our students possess the academic level and personal skills necessary to successfully complete an innovative and demanding curriculum.

An Admissions Committee will be responsible for selecting the admitted candidates.

1. Registration

Interested students must register online and pay the registration fee.

In addition, the following documentation should be sen