Master's Degree in F&B Management

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How are operations managed in a restaurant? What skills are needed to lead the Food & Beverage sector?

The Master in F&B Management aims to answer these questions and more. We prepare you to strategically lead and manage the Food and Beverage offerings in restaurant chains, hotels, and collective or leisure catering services.

Gain a strategic perspective by optimizing practices to improve service experience and management. Develop assertive skills to lead teams and operations in a highly competitive environment. Throughout the Master's program, you will address key areas and tools such as cost management, menu design, communication skills, and sustainability. Always supported by an active faculty of professionals.

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

PRACTICAL INFORMATION

• Start Date: january, 2025
• Number of Credits: 60 ECTS
• Campus-Based Learning at Basque Culinary Center
• Duration: 9 months in total
  • 6 months of online training (january to june 2025)
  • 3 months of external internships (july to october 2025)
• Schedule
  • Monday to Thursday from 15:15 to 20:15h (CEST)
• 18 Spots Available
• Master's degree conferred by MONDRAGON UNIBERTSITATEA and offered by the Faculty of Gastronomic Sciences at Basque Culinary Center
• For inquiries and further information, please contact cursos@bculinary.com

MASTER'S OBJECTIVES

• Train students to effectively lead and manage Food and Beverage departments in the hotel industry, acquiring strategic skills and decision-making abilities.
• Provide the necessary tools and knowledge to create innovative culinary concepts and manage the food and beverage offerings, taking into account factors such as sustainability and digitalization.
• Prepare students to optimize the operational processes of restaurants and hospitality establishments, ensuring service quality and customer satisfaction.
• Foster an understanding of international trends in Food and Beverage and equip students to operate successfully in a global and diverse market.
• Stimulate entrepreneurship by providing the necessary tools to identify business opportunities and create innovative culinary projects in the field of Food and Beverage.

CAREER OPORTUNITIES

We understand that professional opportunities can vary depending 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:

• Corporate Director of Food & Beverage (F&B) at the Strategic Business Unit level: Responsible for the strategic management of food and beverage offerings in large business units.
• F&B Asset Manager: In charge of overseeing and managing assets related to food and beverages to ensure their profitability.
• F&B Management Consultant: Expert advisor on food and beverage management and strategy for companies in the sector.
• Director of F&B Procurement: Supervisor of food and beverage acquisition and sourcing, ensuring quality and compliance with standards.
• Director of Operations (Food Service Industry): Responsible for overseeing and managing daily operations in the food service industry.
• Director of Development and Expansion (Food Service Industry): Leader in the expansion and development of businesses in the food service industry, identifying growth opportunities and markets.