Online Master in Food & Beverage Management Where Online Format Online Titulation Institutional Price 6.700€ Call October 2020 Duration 9 months Credits 60 ECTS Objectives Tuition Plan Admission and Qualification Scholarships Who is it for? Middle age 35 years Language Spanish Profile Executive Work experience over 3 years Registrations 55% 5 free places Do you have an other profile? Institutional Madrid Part time Octubre 2020 32 años Executive Máster Executive en Dirección de Food&Beverage Institutional Barcelona Madrid Part time Octubre 2020 32 años Executive Máster Executive en Dirección Hotelera y Restauración Official Barcelona Madrid Full time Octubre 2020 27 años Graduado y joven profesional Máster Universitario en Dirección Hotelera Presentation and Objectives The hospitality and restaurant sector has become one of the driving forces of the global economy, not only in terms of the turnover it generates but also the added value it contributes. It involves a high degree of specialization, which starts with a sound knowledge of the foundations, traditions and values of gastronomy, combined with new management tools in all areas of the sector. The high level of competitiveness in this environment has led to the increasing prominence of the Director of Food & Beverage or Hospitality Manager as a key figure in the contemporary hospitality industry. The Online Master in Food & Beverage Management of Ostelea Tourism Management School is directed by Javier de las Muelas, A successful businessman and trendsetter, he is considered one of the most influential figures in the world of cocktails. He owns and manages international restaurants and cocktail bars in Barcelona, Madrid, San Sebastián, Aiguablava, Palma de Mallorca, Arties, etc. This program is the only international online Master that meets the following two criteria: There is not currently any other university college at which students are trained by executives in the sector, using the same tools used by most companies. All the courses have a completely practical approach focusing on professionalizing the students. Other key features of the program The Online Master in Food & Beverage Management enables you to: Understand how the F&B sector works, with tuition based on real cases, students learn to manage any situation that they may face in a professional setting. Gain insight on the latest trends, including technology applied to the sector, which is vital nowadays and a differential feature in management. Developing skills to be an entrepreneur, gaining a command of the essential tools for launching an entrepreneurial venture: prior study, roll-out and development. Team management is the biggest challenge faced by any professional who wants to specialize in food & beverage management, and it is essential to have the qualities required to achieve this. What is an Online Master? Download - 54.41 KiB Reasons to take the Master Real-time online classes Training based on real cases Innovation and entrepreneurship Lecturers with expertise in the sector Professional Opportunities The most common professional roles of graduates of the Online Master in Food & Beverage Management at Ostelea Tourism Management School are: F&B Director of a Hotel. Director of F&B companies. Specialist consultancy. Entrepreneur in the tourism sector. The Master in Food & Beverage was really comprehensive in terms of contents, but the aspect that I would highlight most about Ostelea is the networking and professional opportunities that it gives you. With lecturers who are professionals working in the sector, who share all the knowledge and insight you need, giving you the chance to set yourself apart. Lucas Prieto Department of Guest Relations | NH Collection Eurobuilding The decision to take this program has been a great step forward in my career! The methodology is extremely practical, which has helped me to develop various skills to enhance my performance in the future. Gabriela Otoya Purchasing Department | Crowne Plaza Barcelona Tuition Plan of the Online Master in Food & Beverage Management The Online Master in Food & Beverage Management consists of 10 modules, culminating in the Master’s Thesis: Essence, tradition and values of gastronomy Esencia - No debemos de olvidar cual es la verdadera esencia de la gastronomía y hacia dónde nos debe llevar. Tradición - Es imprescindible conocer las tradiciones culinarias ya que son la base nuestra gastronomía. Valores - Representan no sólo a las profesiones sino también a los profesionales. Strategic and Conceptual Management, and Brand Value Strategy: Guidelines to follow to drive our projects forward with a guarantee of success. Concept: Bases, type, elements that comprise it, added value and target segment. Brand value: Evaluating what we want to be and convey. Operational Management depending in the Business Model Gastronomic Restaurants Themed Restaurants Organized Restaurant Sector Events, Catering Collectives Hotel and Restaurant Sector Financial and Economic Management Budget, Revenues and Sales Operating Account Financial Management Economic Management HR Management, Talent Retention and Leadership HR Management Talent Retention Leadership Outsourcing Culinary Bases, Kitchen Operations and Gastronomic Trends Culinary Bases Work Packages Pricing Production Process Purchasing, Storeroom, Suppliers Waiter service, Customer Experience and Successful Models Types of service, Front-of-house work structure, ranks, timings, etc Types of experiences, items to take into account, acoustic comfort, seating, etc Successful models with the greatest impact Bar and Cocktail Management Course led by Javier de las Muelas, a leading figure in the world of cocktail bars. Owner and manager of restaurants and cocktail bars all over the world. New Technologies in the Restaurant Sector Participants gain insight into the most advanced technological applications used today in the restaurant sector: Cooking data POS System Tamigo Wine Sommelier Creation and Execution of Typical Project Implementation The students learn to develop a project from scratch and roll it out in a real setting. Master’s Thesis Preparation of the Master's Thesis. Program faculty on the Master The faculty on the Online Master in Food & Beverage Management is comprised of acclaimed professionals in the sector, including the Program Director, Sr. Javier de las Muelas, a successful businessman and trendsetter, he is considered one of the most influential figures in the world of cocktails; Domingo Hidalgo, hotel executive, restaurateur, manage and director, innovator in management styles and creator of Nora BCN & Nora Club, one of the top 100 restaurants in Spain according to El Tenedor. Gerard Acereda, a lecturer on Bar Management and Cocktails, Business Development Director & Head Mixologist at Dry Martini Organization; Mireia Marimon, lecturer on HR Management, Talent Retention and Leadership, who has run consultancy projects for Sol Meliá and worked in the Human Resources departments of companies such as Unilever y Esteve; and Juan Mediavilla, who set up Paradis Madrid, and has been the Gourmet Director of Paradis Catering for 18 years all over Spain, and inaugurated the Moritz Factory in Barcelona. Director del programa Javier de las Muelas Javier de las Muelas, exitoso empresario y creador de tendencias. Considerado un referente en el mundo del cóctel. Propietario y gestor de restaurantes y coctelerías en Barcelona, Madrid, San Sebastián, Aiguablava, Palma de Mallorca, Arties, etc Team Teacher Domingo Hidalgo Socio Fundador Eating - Hoteling Company. Ha desarrollado su carrera como directivo hotelero especializado en A&B en establecimientos de 4* y 5* en diferentes países y bajo el paraguas de Starwoodhotels, Sercotel, H10 Hoteles, etc. Teacher Gerard Acereda Business Development Director at Vertice de Hosteleras, S.A. Teacher Mireia Marimon Human Resources Director / CSR / Talent and Development. Teacher Juan Mediavilla Socio-fundador de UPPS. He desarrollado mi labor profesional durante 40 años en distintas facetas del mundo de la restauración, recorriendo un largo camino y un amplio abanico de experiencias. Admission The admission process guarantees the suitability of the candidates to ensure that all the participants can take full advantage of this learning experience. To start the admission process, candidates have to fill in the information request. Ostelea will then contact them to arrange an interview, at which they must submit the following documentation: University degree certificate Curriculum vitae Letter of motivation Two letters of recommendation After the interview, the Admissions Committee will analyse each case and notify the candidate of its decision with respect to the status of his admission. Qualification Participants who successfully complete the program will obtain a TRIPLE QUALIFICATION: Master in Food & Beverage Management, from Ostelea Tourism Management School (Institutional). Master in Food & Beverage Management, from EAE Business School (Institutional). Master in Food & Beverage Management, from the Universitat de Lleida (Institutional). Grants and financial aid Ostelea offers candidates grants with the aim of supporting our students. Each application will be considered independently. Grants will be awarded during the admission process and applicants will be notified personally by the Admissions Committee before completing registration. Grants equivalent to 100% of the total enrolment fees will not be awarded in any case. Financial aid will be offered in the following cases: Early reservation of place. The profile meets the requirements of each program. Former students of the school. In this case, a 25% discount will be applied to the enrolment fees.
Teacher Domingo Hidalgo Socio Fundador Eating - Hoteling Company. Ha desarrollado su carrera como directivo hotelero especializado en A&B en establecimientos de 4* y 5* en diferentes países y bajo el paraguas de Starwoodhotels, Sercotel, H10 Hoteles, etc.
Teacher Juan Mediavilla Socio-fundador de UPPS. He desarrollado mi labor profesional durante 40 años en distintas facetas del mundo de la restauración, recorriendo un largo camino y un amplio abanico de experiencias.