Master in F&B Management

NEXT EDITION: JANUARY 12, 2026

ENROLL HERE (enrollment open until December 17 or until spots are filled)

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

• Start date: January 2026
• Registration deadline: December 17, 2025
• Language: Spanish
• Duration: 60 ECTS 
• 18 available slots
• Campus-Based Learning
• Location: Basque Culinary Center
• Academic period: January to June 2026
  • On-site classes: Monday to Thursday, 15:15 to 20:15 (CEST)
  • Internship period: July to October 2026
• Degree type: University-specific Degree from Mondragón University, delivered by Basque Culinary Center
• Degree: Professional Master in Food & Beverage Management
• For enquiries and more information, click here

MASTER’S OBJECTIVES

• Develop leadership skills and strategic decision-making capabilities to manage teams, negotiate with suppliers, and implement KPIs aligned with profitability and operational efficiency.
• Optimize processes in environments such as organized foodservice, hotels, cruise lines, gastronomic retail, or catering, ensuring quality, standardization, and customer experience.
• Apply international trends in marketing, technological innovation, and sustainability to identify opportunities and differentiate value propositions in the F&B sector.
• Manage the financial dimension of gastronomic businesses through the analysis of cost breakdowns, budgets, balance sheets, and cash flows, applied to real-world operations.
• Incorporate sustainability as a strategic management pillar by using the Triple Bottom Line (TBL) approach to design responsible and competitive operations.

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

• Corporate F&B Director in hotel groups or restaurant chains.
• Head of Standardization and Continuous Improvement, overseeing operations across multiple business units.
• Product Development and Global Strategy Coordinator for F&B divisions.

Operational supervision and venue management

• F&B Supervisor, Manager, or Director in hotels, cruise lines, airports, or stadiums.
• Customer Experience and Service Quality Coordinator.
• Business Unit Manager focused on operational efficiency.

Gastronomic services and event management

• Head Waiter or Executive Chef with a strategic business approach.
• Events and Banqueting Manager in hotel chains or unique venues.
• Catering Director, managing logistics, production, and service delivery.

Financial management, procurement, and profitability

• F&B Procurement Director, responsible for purchasing and supplier relationships.
• F&B Asset Manager, focused on maximizing the profitability of gastronomic assets.
• Food Cost and Budget Coordinator, in charge of financial control for foodservice operations.

Strategic consulting and business expansion

• F&B Strategy Consultant for hotels, chains, or investment groups.
• Development and Expansion Director in the foodservice industry.
• Scaling Operations Specialist for gastronomic business models.

Collective catering and multi-site operations

• Executive in Institutional Catering (hospitals, universities, or large corporations).
• Area Manager, overseeing multiple venues under a single brand.
• Operations Coordinator in organized foodservice networks.

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."