Catering Management Programme

Catering Management Programme is directed at hotel management graduates, managers and proprietors in the commercial catering and hotel sector who are interested in learning about the latest trends in administration and strategic management of companies in this field.

Introduction to the present day state of affairs, trends and outlooks in the catering sector.

Economic-financial management in catering.

• Introduction to economic-financial problems.
• Preparing and drawing up financial statements.
• Business profitability analysis.
• Cost control of raw materials.
• Optimising personnel costs and low-seasons management.
• Purchasing policies and control.
• Financing systems and the impact of the taxation system on the economic management of the business.
• Valuating the business.

Efficient management of human resources.

• How to motivate in order to foment commitment in the workplace.
• Managing people behaviour.
• - Forming teams: how to lead and develop them.
• - Effective leadership styles.
• - Conflict and negotiation management.
• - Public presentations.

Marketing management.

• Introduction to the problems and the application of marketing to the field of catering.
• Marketing tools applied to the catering trade.
• Customer service and service quality.
• Menu engineering.

Business excellence.

• Hotel catering
  How to introduce a system of quality management.

Restaurant design and catering technology.

• New cooking technologies: vacuum packed cooking, etc.
  Kitchen equipment and installations.

Final project.

Carrying out a catering management viability study.