ME en Food&Beverage - Madrid

The Executive Master in Food & Beverage Management at the Madrid Campus is divided into five modules, culminating in the Master’s Thesis:

Gastronomy

Integrated management of cuisine, nutrition and food safety (9 ECTS).

Avant-garde gastronomy: Masterclass in global culinary trends (6 ECTS).

Administration and Finance applied to Hospitality companies

Drafting budgets and analysing income statements in the Food & Beverage sector (3 ECTS).

Variable cost management, management of shifts, stocks and purchasing (3 ECTS).

Operations

Service methods and team management in the F&B sector (6 ECTS).

F&B operations management at large events and bar management. Sommelier masterclass (6 ECTS).

Sales

Culinary marketing and sales management applied to hospitality businesses (3 ECTS).

Comprehensive management of franchises, positioning and new applied technologies (6 ECTS).

Corporate F&B

Food & Beverage in the hospitality sector (6 ECTS).

Master's Thesis

The learning process of all the courses culminates and integrates in the Master’s Thesis, which consists of drafting a business plan for a tourism company, in which students have to devise the business idea, conduct market analysis, and identify the actions and strategies to be implemented, evaluating the economic and financial viability of the plan (6 ECTS).