NEXT EDITION: JANUARY 12, 2026
Develop strategic and leadership skills for the F&B sector, enhancing the profitability and excellence of your organization.
The Master in Food & Beverage Management is designed to drive the strategic development of professionals with leadership vision in the field of restaurant and gastronomic management. Delivered entirely on-site through a hands-on methodology, the Master offers a training experience based on real-world business challenges, management tools application, and direct engagement with leading companies in the sector.
Throughout the program, you will develop an analytical and strategic mindset that will enable you to design competitive gastronomic concepts, optimize supplier relationships, lead multidisciplinary teams, and make operational decisions based on key performance indicators (KPIs). This practical learning is reinforced through collaborative dynamics, sessions with active professionals, and technical visits to establishments like JW Marriott, enabling you to test your knowledge in real-world contexts.
The program is structured to immerse you in the business reality of the F&B sector, combining in-person classes, case analysis, simulations, and a final project linked to a real business challenge. It also includes direct collaboration with companies such as NH and Sade, ensuring a strong connection to the job market and a significant boost to your employability.
Upon completing the Master’s program, you will be equipped to take on managerial roles such as F&B Director, Restaurant Manager, Operations Manager, or Experience and Events Coordinator, contributing a global, operational, and results-driven perspective to any organization within the sector.
PRACTICAL INFORMATION
MASTER’S OBJECTIVES
PROFESSIONAL OPPORTUNITIES
Upon completing the Master’s program, you will be prepared to take on strategic and operational roles in companies across the food and beverage sector, leading key areas such as operations, events, business development, or specialized consulting. Career paths may include:
Food & beverage management and corporate strategy
Operational supervision and venue management
Gastronomic services and event management
Financial management, procurement, and profitability
Strategic consulting and business expansion
Collective catering and multi-site operations
MEET OUR ALUMNI
Pedro Olocco
F&B Corporate, GAT Gestión
"Before pursuing the Master’s in F&B, I had over 20 years of experience in hospitality, from fine dining to managing franchises and award-winning restaurants. I felt the need to complement my background with a more strategic and global perspective. The Master’s provided me with a comprehensive vision of the industry—covering strategic, economic, and financial aspects—and helped me build key professional connections. Thanks to this, I now lead F&B operations at a tourism company, with a global vision that enables me to optimize food and beverage performance."
Victor Hernansaiz
F&B Analyst, MELIÁ Hotels
"After 8 years working as a chef, I decided to take the next step toward management. Following a program in Kitchen Management and a position as Head of Purchasing at Escribà Patisserie, I found in the F&B Master the perfect opportunity to continue progressing professionally. The program broadened my understanding of F&B leadership, especially in all-inclusive resort settings, where I interned at Paradisus in Riviera Maya. This experience led me to pursue an MBA in Big Data & Hotel Performance, and I now serve as Global Food & Beverage Analyst for Meliá."
Beatriz del Río
Deputy to Corporate F&B Director, Southern Europe, NH Hotels
"Five years ago, after managing resort hotels in Jamaica and the Canary Islands, I felt it was time to advance my career. I took a big personal risk: pausing my professional path for nine months to deepen my knowledge in F&B. The Master’s transformed my life—NH Hotel Group offered me internships in Madrid and Lisbon, and thanks to that experience, I now work in the Corporate F&B department for Southern Europe."
Melodi Bermejo
Founder and Director, MINABLE Catering
"Before the Master’s, I was working in mid-level management and front-of-house roles in Salamanca, also contributing as a lecturer. I aimed to move into a leadership position. The Master’s offered me a learning environment surrounded by professionals passionate about gastronomy and strategic management. Although challenging at first, I soon realized how my prior experience helped me apply every tool and concept provided. After completing the program, I did my internship with a hotel group and advanced from Restaurant Manager to Executive F&B Assistant in Madrid. Today, I run my own catering business, MINABLE, with a strong focus on food styling and a distinctive approach that prioritizes vegetarian options and dietary-specific needs."
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