MASTER'S DEGREE IN Restaurant Innovation and Management
NEXT EDITION: OCTOBER 2024
We foster leadership in global and innovative gastronomic projects.
Managing a restaurant extends far beyond mere organization. It involves the assertive management of a territory and a deep understanding of environmental dynamics. This, in turn, enables individuals to develop their unique leadership model while staying attuned to industry trends and influences. Our program provides students with the essential knowledge to proficiently oversee all facets of restaurant management, including culinary offerings, customer service, marketing, and financial operations. Our team of active experts, spanning various disciplines such as strategic management, finance, marketing, and more, will share their expertise and insights, preparing students to excel in the restaurant industry and lead their establishments.
Start Date: October 2024
Number of Credits: 60 ECTS
Part-Time On-Site Format
Duration: 12 months in total
9 months of on-site training (October to June)
3 months of external internships (July to October)
Mondays from 9:00 AM to 6:30 PM and Tuesdays from 9:00 AM to 5:30 PM (CEST)
26 Spots Available
Master's Degree Awarded by MONDRAGON UNIBERTSITATEA and Delivered by the Faculty of Gastronomic Sciences at Basque Culinary Center
For inquiries and more information, contact us at email@example.com
Provide comprehensive and up-to-date training in restaurant management, encompassing areas such as culinary offerings, customer service, marketing, and financial management.
Equip participants with the tools necessary to optimize restaurant operations and profitability, contributing to business success and sustainability.
Foster practical learning through real-life cases, challenging tasks, gastronomic activities, and networking with prominent industry professionals.
Offer personalized guidance through expert mentors to guide and ensure the viability of participants' gastronomic projects.
Develop a global and innovative perspective in participants, enabling them to create profitable and sustainable business models in the field of gastronomy.
We understand that professional opportunities can vary based on geographical location and individual preferences. However, with this program, participants can assume roles and functions in the following positions and fields:
Restaurant Management: Graduates can hold management positions in restaurants, whether as managers, operations directors, or headwaiters, applying their acquired skills to resource optimization and enhancing the customer experience.
Gastronomic Entrepreneurship: Those with an entrepreneurial spirit can create and manage their gastronomic businesses, from conceptualizing innovative culinary concepts to overseeing restaurant and hospitality operations.
Gastronomic Consultancy: Professionals can offer consulting services in the hospitality and restaurant sector, advising other businesses on strategy, marketing, personnel management, and process improvement.
Food and Beverage Management: This Master's program prepares graduates to assume management positions in hotels, resorts, and food and beverage-related businesses, where they can effectively manage culinary offerings and customer service.
Gastronomic and Institutional Organizations: Graduates may find opportunities in organizations and associations focused on promoting gastronomy and enotourism, as well as in government institutions that regulate the food industry.
Teaching and Research: Those who wish to share their knowledge can pursue careers in teaching and research at educational institutions and gastronomic research centers, contributing to the industry's advancement.