The teaching and learning process is based on the following methodological concepts:
- Conceptual Exposition Sessions: In these sessions, the conceptual foundations of each module will be explained by experts.
- Masterclasses: Sessions where F&B professionals, chefs, experts in talent management, economics and finance, and operations, among others, will firsthand present successful models and experiences.
- Practical Case Studies: Motivating success stories and failures shared by industry experts, in which students identify key takeaways that will support them in each phase of learning.
- Challenges: Real-life cases presented by company/group leaders that students will work on and defend their proposals.
- Learning Journeys: Gastronomic activities and visits that illustrate the subject matter by going to relevant places of interest.
- Networking: Share professional experiences with Hotel Directors, Corporate and Operations F&B professionals, People Management Directors, Chefs with experience in multi-sectoral catering, customer experience managers, and other active professionals.
Master's coordinator
Eduardo Serrano
Master's coordinator
Hotel and Restaurant Business Director, MBA in Business Management, specialized in Strategic Planning and Creative Thinking. With over 30 years of experience as an entrepreneur, executive, consultant, researcher, and disseminator in the Leisure, Tourism, Hotel, and Restaurant industries at both the national and international levels. President of Aidabe (Ibero-American Association of Food and Beverage Directors - Executive Kitchen Management).
Xabier Iturralde
Master's coordinator
With a solid background in Labor Relations and Human Resources obtained at UPV, along with a postgraduate degree in Hospitality Services Management from London South Bank University and WSET certification, Xabier has taken on leadership roles in the Food and Beverage department. His focus is on creating and developing concepts for new restaurants, collaborating with respected chefs in the industry due to their culinary excellence and focus on innovation. Xabier's career includes managing restaurants with a clear goal: achieving and maintaining excellence and the essence of the establishment. He has also taken on management roles in digitization and operations for a restaurant group. Xabier has combined a solid academic background with extensive experience in the hospitality and restaurant industry, where he has driven innovation and culinary excellence in collaboration with renowned chefs. He has also demonstrated his leadership ability in restaurant management, achieving Michelin stars and improving digital operations in the gastronomic field.
COORDINADOR DEL MÁSTER
Vice President of F&B and operations at NH Hotel Group, he is responsible for the corporate strategy in the Food and Beverage area for more than 400 hotels spread across 27 countries.
Profesor BCC
Specialized in the F&B Area across all segments, from luxury dining to organized catering. Until 2020, he was the Corporate Director of F&B at Meliá Hotels International, General Manager of the Osborne group's dining and wine tourism division. Now, he is an Interim Manager at Magic Hotels and Head of F&B at Atlético de Madrid.
Colaborador experto
Currently the Director of Parador de Nerja. From cooking to hotel management, with extensive experience in consulting and training in both private and public companies. Director of Food and Beverages at Escola Universitária D’Hosteleria i Turismo de Sant Pol de Mar, and PSDET at IE Business School.
Colaborador experto
Director of the company Horeca Solutions. Specialized in the design and improvement of management processes, as well as in the analysis and optimization of control indicators in catering operations. His professional experience is based on projects carried out over the last twenty years for both organized and independent catering companies, investment funds, and companies linked to the horeca channel. He has also participated in a large number of events and conferences as a speaker.
Colaborador experto
Corporate Chef EMEA of Iberostar. More than 20 years of experience in all versions of Gastronomy: Restaurants, High Gastronomy, Michelin* Restaurants, Hotels, Catering, Central Kitchens, Fast Food. Jesús Alcoba: Ph.D. in Strategy. Director of the International Graduate School of Business La Salle Madrid. Among others, he is a member of the Customer Experience Professionals Association (CXPA) as well as an international speaker and TEDx speaker.
Colaborador experto
He has extensive experience in various Hospitality and Catering companies, where he has held different senior management positions in leading companies in the sector, and currently serves as Director of Purchasing and Catering of the international leisure operator Aspro Parks. Aitor Urbaneja: Director of Major Accounts at Fagor Professional. Degree in Economics, Master in Commercial Management and Marketing, and Postgraduate in Design of Gastronomic Spaces by the University of the Basque Country.
Colaborador experto
Diploma in Tourism and MBA in Management of Technology-Based Companies. He has more than 25 years of professional experience in Hospitality and Tourism in the luxury segment. Manager of JCI Talent Search, a recruitment and selection company for executives in the Tourism, Hospitality, Hotel, Transport, and Leisure industries, a reference in the Iberian Peninsula and Latin America, with offices in the Mediterranean, Dubai, and Miami.
Colaborador experto
Managing Director of SSP in Gran Canaria, he has spent more than 30 years holding various positions of responsibility in the accommodation and commercial catering sectors, both independent and organized. This is complemented by significant teaching experience and concurrently serving as an auditor and advisor to various hotel, food, and public catering companies.
LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
- Single rooms with full kitchen and private bathroom
- Laundry
- Gym
- Common kitchens or "txokos".
- Leisure areas: living room, games room, cinema room, etc.
- Music rehearsal rooms
- Co-working spaces
- Private parking
BCC Students
During their study years, BCC students will have access to the BCC Student APP. Through this APP students will be informed about grants and scholarships, job opportunities, extracurricular learning opportunities, events, invitations to exclusive Master Classes... They will also be informed on student discounts, BCC Cafeteria or Restaurant reservations, transportation, etc.
