Cursos Business, management and entrepreneurship Closed enrollment

Degree:

Online Specialization Course in Restaurant Management

Language:

Spanish

Dates:

October 20, 2026 to March 11, 2027

Duration:

8 ECTS

Schedule:

Thursdays, 7:00 p.m. to 8:30 p.m. (CEST)

Estimated Dedication:

12 horas semanales aproximadamente

Precio total:

2.31 EUR

Registration fee:

150.00 EUR

Maximum places:

30

Place:

BCC

Presentation

Gain a strategic vision to lead and transform the management of your restaurant.

The Online Course in Restaurant Management is aimed at professionals in the sector who want to understand and apply the key principles of gastronomic management from a strategic, structured perspective. Through a 100% online experience, this course lets you analyze the business as a whole and make decisions with greater vision and soundness.

Throughout the course, you will gain tools to interpret economic indicators, optimize resources, design marketing strategies, and lead teams, always with a perspective that connects day-to-day operations with strategic planning. This training prepares you to face current challenges in the sector with judgment, analytical ability, technical knowledge, and a business focus.

The methodology combines live classes, audiovisual content, analysis of real cases, and faculty support. You will be able to apply what you learn from day one, strengthening the efficiency, profitability, and value proposition of your restaurant or gastronomic project.

Course objectives

Understand the strategic foundations of the gastronomic business model, integrating key variables such as sustainability, digitalization, and innovation for management adapted to current challenges in the sector.

Explore techniques for operational redesign, financial control, and sales optimization in order to improve the profitability and efficiency of processes in the restaurant environment.

Consolidate leadership and team-management skills, fostering an organizational culture geared toward talent development, retention, and a better employee experience.

Apply strategies to improve the customer experience, encouraging loyalty through consistent, differentiated value propositions.

equipo de personal de restaurante

Professional applications

When you finish the course, you will be prepared to apply your knowledge in different areas of the gastronomic sector, strengthening your profile as a professional in restaurant management and leadership.

  • Operational Management and Direction
    • Restaurant manager: lead work teams and coordinate the operational areas of a gastronomic establishment, ensuring efficiency in processes, service quality, and profitability.
  • Consulting and Advisory Services
    • Restaurant management consultant: advise existing businesses or support new projects in defining their operating model, commercial strategies, and financial control.
  • Gastronomic Entrepreneurship
    • Restaurant entrepreneur: plan, develop, and manage a sustainable, profitable, and differentiated gastronomic project.

Training program

  • Mission, vision, and purpose of the business.
  • Design of sustainable business models.
  • Brand development.
  • Development of a philosophy consistent with the restaurant.
  • Introduction to restaurant management
    • Introduction to the world of restaurant management.
    • Identifying the objectives and responsibilities of the general manager.
    • Analysis of the current environment of the industry.
    • Trends in restaurant management and leadership.
    • Sustainability as a pillar of the sector.
    • Purpose as a pillar of the company.
  • The customer at the center of the experience
    • Trends in food service.
    • The magic circle of attention in hospitality.
    • Introduction to the customer experience.
    • Archetypes and customers.
    • Customer Journey.
  • Current trends in food and beverage offerings for the new type of customer.
  • Food menu design.
  • Beverage menu design.
  • Cost and profitability analysis.
  • Budget and finance management.
  • Managing accounts payable and accounts receivable.
  • Financial analysis and decision-making.
  • Advanced sales tools: upselling and cross-selling.
  • Advanced communication tools: digital marketing and social media presence.
  • Attracting talent in the gastronomic world.
  • Workforce planning and management.
  • Recruitment and selection: the gastronomic profile.
  • The employee development and loyalty cycle.
  • Onboarding plan and exit plan.
  • Introduction to the digitalization of operations.
  • Digital tools: what they are and how we can use them.
  • Reflection on the data obtained.

Who it’s for

The Online Specialization Course in Restaurant Management is designed for professionals seeking strategic and operational leadership of gastronomic businesses, strengthening their skills in management, leadership, and process optimization. Through this training, participants will broaden their profile in the restaurant sector, gaining access to tools and methodologies that will allow them to advance in their professional careers.

Recommended profiles:

1. Professionals who manage restaurants

 

Professionals who currently manage a restaurant and want to incorporate a strategic vision to improve their operational and financial results.
 

2. Front-of-house and kitchen supervisors and managers

 

Front-of-house or kitchen supervisors or heads who want to expand their professional impact, moving from operational coordination toward a more comprehensive view of business management.
 

3. Restaurant owners

 

Restaurant owners interested in consolidating their business model and making decisions based on data, indicators, and trends in the sector.
 

4. Gastronomic entrepreneurs

 

Entrepreneurs planning to open a new restaurant project who want to build a solid management foundation in order to develop a sustainable, profitable, and differentiated business from the start.

 

5. Graduates in related fields

 

Graduates in gastronomy, hospitality, restaurants, hotels, or business administration who want to complete their technical training with a comprehensive management approach applied to the restaurant sector.

Calendar

Periods Dates Schedule and information
Academic period October 20, 2026 to March 11, 2027 Weekly live classes: Thursdays, 7:00 p.m. to 8:30 p.m. (CEST).
Module 0 · Introduction to the platform At the start of the academic period Getting familiar with the course methodology and the learning platform.
Weekly commitment Throughout the academic period Approximately 12 hours per week.
Access to materials After the course ends Content and materials available in the virtual classroom will remain accessible for the three months after the course ends.

Methodology

The Online Specialization Course in Restaurant Management is structured around a practical, dynamic methodology focused on real application in the sector. Based on a learning by doing approach, it combines analysis of real cases, live classes, and tutoring, ensuring a complete learning experience from anywhere in the world.

How does the course work?

  • Live online classes: Each week you will attend live sessions with professionals in the sector, where key management foundations and cases of success and failure will be covered, and debate and the exchange of experiences with the group will be encouraged.
  • Masterclasses and recorded demonstrations: You will have access to resources designed for self-study, such as videos, specialized readings, and downloadable tools, so you can progress at your own pace from any device.
  • Analysis of real cases from the sector: You will work on specific restaurant examples, applying what you have learned in simulations and exercises that reflect the operational reality of the sector.
  • Practical exercises with personalized feedback: You will have faculty support as you develop your projects, resolving questions and reinforcing what you have learned.
  • Networking and community spaces: The platform includes forums and collaborative spaces where you can share experiences, resolve questions, and connect with other professionals in the sector.

Faculty

The Online Course in Restaurant Management has a faculty made up of experts in management, innovation, and the strategic leadership of gastronomic businesses, with extensive experience in both academia and professional practice.

Coordination

Blanca González Nicolás

Course coordinator and tutor
Leading a restaurant today requires much more than vocation and a passion for gastronomy: it requires strategic vision, judgment, and the ability to adapt. This course is meant to turn that vocation into management, helping you make decisions with perspective, lead with consistency, and build more profitable gastronomic businesses. We support you so you can apply what you learn from day one and create a real impact on your business.

Izaskun Zurbitu

Course designer and faculty member
Coordinator of the Business Area and faculty coach in business and experience innovation at Basque Culinary Center. She holds a degree in Food Science and Technology (UPV) and a master’s in Marketing Research from Johns Hopkins University. She has worked at McKinsey and ICEX, leading projects to promote Spanish gastronomy internationally. She has developed innovative experiences at Bodegas Valdemar and the San Telmo Museum. She currently researches the role of gastronomy in territorial development from an academic and consulting perspective.

Fees and payment

Total price: 2.310 €

Payment method:

  • 150 € when completing online enrollment.
  • 864 €, corresponding to 40% of the amount, when admission is confirmed, as a place reservation.
  • 1.296 €, corresponding to the remaining amount, must be paid before the course begins.

The price includes:

  • Access to the training environment.
  • Introductory training on the learning platform.
  • Downloadable content and teaching materials.
  • Masterclasses with guest experts.
  • Audiovisual resources and technical documentation.
  • Practical activities applied to the restaurant sector.
  • Learning assessment exercises.
  • Weekly live class on Thursdays from 7:00 p.m. to 8:30 p.m. (CEST).
  • Tutoring throughout the course.
  • Joining the Basque Culinary Center Alumni community after successfully completing the course.
  • Certificate issued by Basque Culinary Center.

As a member of the BCC Alumni community, you have access to exclusive discounts on our programs and training activities. Below are the benefits available depending on the training you have previously completed:

I AM A BACHELOR’S OR MASTER’S ALUMNI

  • 10% discount on Master’s programs
  • 10% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

I AM A SPECIALIZATION COURSE ALUMNI

  • 5% discount on Master’s programs
  • 5% discount on Specialization Courses
  • 10% discount on Intensive Courses, workshops, seminars, and master classes
  • 10% discount on WSET Courses (Levels 1, 2, and 3)

To benefit from the discount, if you want to take a master’s or specialization course (either online or on-site) you must complete the registration process as usual. The discount percentage will be applied to the last installment of the course and you will be notified at that time. After registering, you can let us know that you are Alumni by emailing alumni@bculinary.com. If you register with your @alumni account, this last step is not necessary. If the tuition fee is paid in a single payment, contact alumni@bculinary.com before registering to request the discount code you need to enter during registration.

If a visa is required because of nationality, a type C (Schengen) visa must be requested in order to enter Spain.

International students must travel with the official documentation proving their enrollment in the course and proof of the health insurance taken out to cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S PROGRAMS

Given the official nature of the degree, students legally residing in Spain may apply for calls for public scholarships or aid. International students may also apply for funding and scholarships from institutions in their home countries that support study abroad.

ERASMUS+ SCHOLARSHIPS

Students may apply for an international mobility scholarship to complete internships in Europe under the Erasmus+ program.

EMPLOYABILITY SUPPORT FOR STUDENTS

To support students in their job search, during or after their studies, students in this master’s program will receive information about the job offers received by the faculty.

Also, during their stay they may apply for the study-work scholarships offered by the Faculty and provide services in different departments: R&D, operations, cafeteria, and others.

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