Master in Management, Management and Innovation in Restoration + University Degree

At present, it is essential in the world of restoration to know how to direct and manage the activities of a restaurant or unit of food and drinks production and service, define and supervise its processes and optimize the material and human resources available to achieve the maximum profitability of the unit, offering the best quality of service and customer service. Thanks to the realization of this Master in the direction, management and innovation in restoration, you can know the fundamental aspects and techniques to develop professionally in the sector.

- Describe the organizational structure of restaurants. - Know the regulations applicable to this type of establishments. - Develop the most relevant aspects related to the management of restaurants. - Classify and evaluate the genres and raw materials used in restoration according to their organoleptic, nutritional, quality and possibilities of intervention in gastronomic offers. - Analyze and define processes of provisioning, reception and storage of drinks, raw and semi -elaborated genres, culinary elaborations and other materials, specifying control measures and instruments, and applying them. - Analyze the function and business planning process and define plans that are adequate for areas, departments or restoration establishments. - Apply personnel selection techniques of establishments, areas or restoration department to define and cover each and every one of the jobs. - Analyze all types of special services and events in restoration that are suitable for food and beverage service departments. - Analyze banquet service procedures in the restoration establishment, identifying the necessary resources and the derived budget. - Design and manage the budget of a restoration unit, implementing and applying budget control and establishing and applying corrective measures to improve the business. - Register accounting operations of an establishment, area or departments of food and beverages according to current regulations based on a correct reception and control of the documentation. - Determine the composition and characteristics of diverse gastronomic offers taking into account the economic and commercial parameters contemplated in the restoration sector. - Develop promotional actions applicable to restoration establishments, applying marketing techniques.

Restoration / Restaurant Service / Restoration Business Management.

At present, it is essential in the world of restoration to know how to direct and manage the activities of a restaurant or unit of food and drinks production and service, define and supervise its processes and optimize the material and human resources available to achieve the maximum profitability of the unit, offering the best quality of service and customer service. Thanks to the realization of this Master in the direction, management and innovation in restoration, you can know the fundamental aspects and techniques to develop professionally in the sector.

At present, it is essential in the world of restoration to know how to direct and manage the activities of a restaurant or unit of food and drinks production and service, define and supervise its processes and optimize the material and human resources available to achieve the maximum profitability of the unit, offering the best quality of service and customer service. Thanks to the realization of this Master in the direction, management and innovation in restoration, you can know the fundamental aspects and techniques to develop professionally in the sector.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.