Posgrado en Gestión de Establecimientos de Restauración y Eventos

Program Overview

The Posgrado en Gestión de Establecimientos de Restauración y Eventos is a postgraduate program that uniquely combines restaurant management with event organization. It equips participants with the tools to manage hospitality establishments, fostering innovation, resource optimization, and revenue generation. The program utilizes a collaborative learning approach, including case discussions, group work, and site visits, preparing students for diverse roles in the hospitality and event management industries.

Program Outline

Degree Overview:

The Posgrado en Gestión de Establecimientos de Restauración y Eventos is a postgraduate program focused on restaurant management, uniquely incorporating event organization within the business model. It aims to equip participants with the essential tools to manage a hospitality or restaurant establishment, offering a comprehensive 360° perspective on leveraging key factors for business success. The program emphasizes rigorous economic and financial management, operational process innovation, resource optimization, and generating new revenue streams. It is designed to train professionals across the value chain of the hospitality and restaurant industry, developing the necessary skills to enhance products, services, and commercial processes.

Objectives:

Upon completion of the program, participants will be able to:

• Manage and organize events from both the venue and business perspectives.
• Understand relevant legislation, ethical codes, and protocols for event execution.
• Create engaging experiences that attract and retain customers.
• Stay informed about market trends, key players, and professional profiles within the sector.
• Select appropriate raw materials for each service.
• Evaluate market products and their inclusion in menus based on seasons.
• Establish quality control processes to ensure service and regulatory compliance.
• Implement rigorous economic and financial management of operations and activities.
• Develop budgets and cost breakdowns for products, goods, and services offered.
• Define commercial and communication processes to communicate the value proposition to the target audience.

Outline:

The program is structured into modules covering various aspects of restaurant and event management:

Module 1: El Mundo de la Organización de Eventos:

• Description: This module introduces the world of events, exploring key players, sector analysis, and different types of events, including congress dinners, fairs, conventions, and social events.

Module 2: Gestión Económica y Finanzas:

• Description: This module focuses on the economic and financial management of events, covering topics like event budgeting, profit and loss statements, and economic and tax management.

Análisis de Costes:

• Description: This module delves into food and beverage offerings, analyzing cost indicators, food and beverage costs, cost breakdowns, inventory management, and Total Cost Ownership (TCO).

Module 4: Menús y Menaje:

• Description: This module covers menu development, menu engineering, dining room and kitchen equipment, inventory control, and stewarding.

Module 5: Gestión de la Maquinaria y Cocina:

• Description: This module explores kitchen and dining room equipment, robotics, preventive and corrective maintenance, inventory management, kitchen management, and food trucks.

Module 6: Tendencias:

• Description: This module examines current trends in the industry, including process digitization, food safety and hygiene plans, and sustainability.

Module 7: Diseño del Evento:

Module 9: Supply Chain Management:

• Description: This module explores purchasing and procurement management, category management, direct and indirect purchases, food and beverage purchases, consumables, services, supplies, control tools, and cost reduction strategies.

Module 10: Comercialización y Captación de Eventos:

• Description: This module focuses on venue marketing and event acquisition, including acquiring congresses and conventions, and project management.

Module 11: Comunicación y Marketing:

• Description: This module covers event marketing and communication, including marketing and communication models, branding and event purpose, digital marketing mix channels and tools, and event communication plans.

Module 12: Liderazgo de Equipos:

• Description: This module explores team leadership, focusing on team member engagement, motivation, and coordinated work, leadership through influence, persuasion as a tool, communication styles, and dominant behaviors.

Module 13: Costes Laborales:

• Description: This module examines direct and indirect labor costs, hiring, compensation, remuneration, and incentives.

Module 14: Gestión de Personas y Cultura Organizacional:

Teaching:

The program utilizes a collaborative learning approach, bringing together graduate students and industry professionals with diverse knowledge and experience. It emphasizes interaction and experiential learning through classroom participation with expert professionals who are also instructors. The program promotes a "learning by doing" approach, incorporating various dynamics to foster effective and stimulating learning, combining theory with practice. Teaching methods include:

• Masterclasses and expository sessions on concepts, methods, and tools.
• Case discussions based on real-world situations, projects, and industry challenges.
• Group work and exercises to encourage debate and idea exchange.

Careers:

The program prepares participants for a variety of career paths in the hospitality and event management sectors, including:

• Restaurant Manager
• Event Manager
• Catering Manager
• Hospitality Consultant
• Food and Beverage Director
• Operations Manager
• Sales and Marketing Manager

Other:

The program is offered in a presencial (in-person) format, with a duration of 4 months and a total of 111 hours. It is held in Barcelona, Spain. The program is eligible for funding through the Fundae (Tripartita) system, with the amount or percentage of the subsidy depending on factors such as teaching hours, modality, and other criteria outside of IQS. The program is open to individuals with a Spanish university degree or an equivalent degree from a higher education institution within the European Higher Education Area (EHEA). For candidates without a university degree, the program director will assess their proven professional experience related to the program to determine their suitability.

Tuition fees: 5.000€