Basque Culinary Center

Máster en Dirección de F&B

This Master’s program is for:

• F&B professionals with experience in hotels, cruise lines, events, organized foodservice, or institutional catering, who want to take on greater responsibilities in management and operations.
• Front-of-house and kitchen managers seeking to transition into leadership roles, lead teams, design gastronomic offerings, and implement profitability- and quality-oriented management models.
• Consultants and advisors aiming to expand their skill set in integrated F&B management, with a focus on negotiation, strategic planning, sustainability, and financial control.
• Executives from other areas such as marketing, operations, procurement, or HR, who wish to specialize in the food and beverage sector and contribute with a strategic vision.
• Graduates in management, tourism, gastronomy, hospitality, or related fields, who want to build a career in the restaurant and foodservice industries.

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.

Module I: Hospitality Environment

• “The Food Service Industry”
• Hospitality and food service environments
• Ownership and management models
• Applied sustainability

Module II: Strategic Planning, Management, and Leadership

• Strategic planning, management, and leadership
• Strategic marketing in catering / Industry trends / Market analysis and segmentation
• Business Plans, Strategic Plans, Marketing, Communication and Sales Plans, Infrastructure and Operations Plans
• Product and service design / Applied creativity and innovation / Customer Experience Management (UX / CX)
• Gastronomic offering planning and menu design
• Project management

Module III: Operations / Logistics Management

• Operational marketing and sales
• Catering business models
• Procurement, food production, and service management
• MICE / BBC event management
• Infrastructure and maintenance management
• Beverage management
• Quality management / Nutrition and hygiene / International gastronomy
• Customer service and conflict resolution
• Digital transformation

Module IV: Economic-Financial Management

• Management systems / Analytical accounting (USALI / USARI)
• Revenue / Yield Management
• Food cost sheets and technical documentation
• Budgeting / Cost control / Treasury / KPIs

Module V: People Management and Skills

• Staffing and shift management
• Recruitment, compensation, motivation, and career development
• Leadership, negotiation, time management
• Personal branding

Module VI: Final Master’s Project

The final project is an individual assignment aimed at applying the knowledge acquired during the program. Participants will design and innovate food and beverage experiences to address real-world challenges in hospitality business models.

Module VII: Curricular Internships

Internships take place in both national and international companies. You will be guided by the academic coordinator to evaluate and align options with your goals. These internships require three months of full-time dedication. Senior profiles may validate prior experience.

Example host companies and organizations include:

• Meliá
• Marriott
• NH
• Paradores
• Iberostar
• Barceló
• Hilton
• Independent hotels

*Some activities may be conducted in English. We recommend having a B2 (upper-intermediate) level to follow them comfortably; no official certificate is required.