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Universidad Rey Juan Carlos
Curso de extensión universitaria Creación de una empresa gastronómica
DURATION
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LANGUAGES
Spanish
PACE
Full time
APPLICATION DEADLINE
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EARLIEST START DATE
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TUITION FEES
EUR 1,968 *
STUDY FORMAT
Distance Learning
* El precio para estudiantes no comunitarios no residentes es sólo aproximado ya que cada tarifa académica es diferente
Fast-track counseling
By contacting the school, you'll get access to free priority counselling for any study and application questions.Key Summary
About: The Curso de extensión universitaria Creación de una empresa gastronómica focuses on equipping students with the essential tools to create a successful culinary business. The program covers topics like business planning, marketing strategies, and financial management tailored for the gastronomic industry.
Career Outcomes: Graduates may pursue careers as entrepreneurs, restaurant managers, or culinary consultants. The course prepares students for various roles within the culinary business landscape, offering a strong foundation for those aiming to establish their own enterprises or improve existing ones.
Admissions
Curriculum
The completion of a classic program typically entails earning 24 ECTS credits
Module A) Models, Markets, and Organization: I, II, and III (30%)
Gastronomic business idea and keys to success (5%)
- Introduction to business economics
- Ideas that add value: the customer value proposition
- The path from the idea to the preparation of the business plan
- Innovations to define uniqueness (business model, technology, product)
- Gastronomic business modalities
- Critical factors of success
Analysis, research, and marketing in gastronomy (10%)
- Market study and information gathering ( desk research, landing page, and others)
- SWOT Matrix,
- PESTLE,
- Porter's 5 forces
- The value proposition
- Marketing-Mix Elements,
- Strategic analysis
- Communication
Organization: Equipment, processes, and manuals (15%)
- Organizational charts and definition of gastronomic work profiles.
- Calendars before and after the opening, first year and forecast.
- Manuals and procedures
- Risks prevention
- food safety
- Kitchen operations management
- Room operations management
- cost scandals
- Budgets
Module B) Creation and Administration: IV (40%)
IV. Creation and Administration of the gastronomic business: Opening (procedures) (20%), Legal Form (10%), and Taxation (10%) (Total 40%)
- High activity census
- licenses
- Taxes (VAT, IRPF, IS, IAE, IBI, Operations with 3os),
- Accounting obligations.
- Other administration tasks (bank accounts, collections, payments, payroll, etc.)
Module C) Business Plan and Financing: V (30%)
V. Gastronomic Company Plan (20%) and Financing (10%) (Total 30%)
- Content of the Business Plan: the strategic plan, the operational plans (HR, Marketing, Operational and Logistics, Legal, Contingencies) and the financial economic plan .
- Investment elements (facilities, machinery, equipment and applications, funds...)
- Financing modalities, aids and applicable subsidies
- Initial balance
- sales forecasts
- income statement
- Social security plan
- final balance sheet
- Business profitability (ROE and ROI),
- Other indicators (Cash Flow, FM, Liquidity, and solvency ratios) Valuation and Economic-Financial Viability (VAN, Payback, and TIR)