Cursos Business, management and entrepreneurship Open enrollment

Degree:

Course in Dining Room Management and Guest Experience

Language:

Spanish

Precio total:

2,205.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

2,055.00 EUR

Maximum places:

30

Presentation

The Online Course in Dining Room Management and Guest Experience is aimed at hospitality professionals with dining room experience who want to advance in their careers and take on new responsibilities, as well as practicing dining room leads who want to strengthen their role with greater judgment, method, and business vision.

Throughout the course, you will develop key competencies to manage the dining room from a current, practical, and strategic perspective, covering topics such as team leadership, communication, guest experience, sales, operations, and profitability.

All of this with an approach designed for people who already know the reality of service and need to take the next step in their professional development without losing touch with the day-to-day of the business.

From hospitality and people management to experience design, product knowledge, service optimization, and the economic view of the dining room, this course offers practical tools to professionalize the dining room role and strengthen its contribution to the restaurant as a whole.

Thanks to an online, dynamic, practice-oriented methodology, you will have access to virtual sessions, real cases, applied challenges, and the experience of practicing professionals in the sector. You will work on situations close to your professional reality and will be able to transfer what you learn to your own context from the very start.

Course objectives

Understand the evolution of the dining room role and its strategic impact on different foodservice models.

Lead teams effectively, managing communication, emotions, and conflict in high-demand environments.

Design and manage coherent guest experiences, aligned with the identity of the restaurant.

Apply operational and financial management tools to improve efficiency and results in the dining room.

Use product knowledge —wine, beverages, and gastronomy— as a tool for sales, storytelling, and differentiation.

Integrate the dining room into the brand, marketing, and reservation management strategy of the business.

Apply the knowledge acquired immediately in your own professional context.

CEDSA ONLINE

Professional applications

The course is designed to advance professional development in the dining room, training people who can lead teams, manage the business, and design guest experiences.

When you finish the course, you will be able to move into or grow toward positions such as:

  • Dining room management and leadership
    • Dining room manager
    • Maître
    • Assistant Restaurant Manager
  • Guest experience and service
    • Guest experience lead
    • Customer Experience Manager in foodservice
    • Specialist in service design and guest loyalty
  • Sales and product specialization
    • Beverage lead or wine & beverage manager
    • Specialist in dining room sales (upselling and clienting)
    • Team development and training
  • In-house trainer for dining room teams
    • Lead for onboarding and development of dining room staff
    • Point of reference for service standards and guest care
  • Consulting and service improvement
    • Dining room operations consultant
    • Specialist in service optimization and profitability
    • Foodservice experience auditor

A course focused on real employability, preparing you to take on responsibility, lead teams, and make the dining room a strategic pillar of the business.

Training program

  • What the host was like in the past and what the host is like today
  • Guest types adapted to their protocol models
  • Trends in current foodservice models
  • Evolution of restaurants and the dining room
  • Trends in beverage consumption and guests
  • Leadership and effective skills applied to the internal and external guest
  • Particularities of the internal and external guest
  • How to communicate with those who communicate
  • Conflict management and resolution in teams
  • Communication techniques applied to the dining room
  • Loyalty through immersion in the world of gastronomy 
  • Customer Experience as a tool for designing the experience
  • Tools for managing a dining room
  • Space as an element of comfort for teams and the guest
  • Trends in dining room service
  • Management applied to guest service: checklists, operating manuals…
  • The break-even point, the income statement, and management indicators.
  • Beverages and how to manage them
  • The break-even point, the income statement, and management indicators.
  • “Menu engineering” and clienting: guest strategies that improve revenue
  • Purchasing and supplier management. Quality and process management.
  • The world of wine:  the potential of wine as a sales tool
  • Pairing: an introduction and new trends.
  • Beer:  the product applied to new consumption occasions
  • An introduction to other products that energize the dining room experience
  • Culinary knowledge as the basis of sales in the dining room
  • Reservation systems as comprehensive business management tools
  • Dining room service as a business brand image
  • Digital marketing and social media

Who it’s for

1. Dining room professionals advancing their careers

 

Hospitality professionals with dining room experience who want to make a qualitative leap in their careers, moving toward positions of greater responsibility such as dining room manager or maître, and who need to build competencies in leadership, management, guest experience, and business vision.

Designed for senior servers, deputy dining room managers, and profiles with practical experience but little structured training:

  • Experienced servers.
  • They want to make a professional leap.
  • They are looking to take on new responsibilities.

2. Practicing dining room leads

 

Dining room professionals with coordination or leadership responsibilities, such as dining room managers, maîtres, deputy dining room managers, or shift leads, who want to consolidate and professionalize their role by acquiring tools in leadership, team management, guest experience, and business vision that apply to their day-to-day work.

  • They already have leadership or coordination responsibilities.
  • They want to do it better, with more judgment, method, and vision.

Calendar

Periods Dates Schedule and information
Academic period February 1 to April 20, 2027 Weekly live classes: Mondays and Tuesdays, 5:00 p.m. to 8:00 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.
Virtual classroom closes July 2027 —

Clarifying note: The schedules shown are provisional and may be adjusted or changed for academic, organizational, or program-planning reasons. The final version of the calendar and schedules will be shared with students before the course begins.

Methodology

The educational methodology combines different approaches and activities that ensure solid, practical training. This methodology lets students develop dining room leadership and management skills adapted to the needs of the sector.

100% Online, Practical Methodology

  • Virtual sessions: sessions focused on learning theoretical content and developing practical skills related to dining room management in the gastronomic sector. Throughout the learning process, different guest professionals will share their successes and failures through digital formats.
  • Methodology applied to the professional context of foodservice: all course content is designed to be applied immediately in the student’s work environment. Examples, exercises, and cases are adapted to different foodservice models, so each participant can transfer what they learn to their own professional reality.
  • Active student participation: the exchange of experiences among professionals is encouraged.
  • Challenge-based methodology: the program uses a challenge-based approach in which students take on a professional situation or challenge set by the faculty, linked to dining room management, the guest experience, or service improvement. Throughout the course, participants will work on analyzing and developing applied solutions, integrating the knowledge and tools they have acquired. The process ends with the presentation of the challenge, encouraging reflection, decision-making, and practical application in real contexts in the sector.

Faculty

The master’s has a faculty made up of expert instructors in each area of the program: experts in tasting and sensory analysis, enologists, sommeliers, mixologists, beverage developers, pommeliers, experts in the different beverages in the program, WSET educators, Masters of Wine, and beverage communicators, among other profiles. In addition, internationally recognized figures will share, through lectures and masterclasses, their perspective on sommellerie and innovation in the world of liquids.

Coordination

Gonzalo Parras Pastor

With more than 25 years of experience in the hospitality sector and 20 years teaching in the specialty of guest service, he is Coordinator of the Dining Room and Guest Service area at Basque Culinary Center. He teaches several subjects and tutors projects in the Expert Course in Bartending and Creative Mixology. He is a specialist in ferments, distillates, and dining room service techniques, with a practical focus on presenting dishes in front of the guest.

Professors and collaborators

Koro Santos

Docente del área de sala y sumillería

Lecturer in Front-of-House and Service at Basque Culinary Center. She holds a degree in Psychology and has been linked to restaurant service and sommellerie, with more than 15 years of teaching experience. Accredited trainer for Sherry and Cava wines. WSET Level 3.

Maddi Echeverría

Profesora BCC

She holds degrees in Gastronomy and Culinary Arts and in Chemistry, and has gained experience in renowned restaurants such as Atrio and Akelarre. She is associate faculty in the dining-room area at Basque Culinary Center, where she helps train future professionals in the sector.

Luisa López

Profesora BCC

She holds a degree in Tourism and a diploma in Hospitality, with a university master’s in protocol and another in tourism marketing. Associate faculty in Dining Room and Service at Basque Culinary Center, she is an expert in combining gastronomy with culture, décor, atmosphere, and the senses.

Idoia Astui

Colaboradora

Specialist in sales techniques and communication in the dining room.

Jorge Ponce

Colaborador

Maître at Restaurante Aponiente, known for his mastery of the dining room and his ability to create exceptional gastronomic experiences.

José Borella

Colaborador

Maître at Restaurante Martín Berasategui, with an impeccable career in dining-room service and high-level hospitality.

Jorge Bretón

Colaborador

Executive chef at Restaurante Akelarre, noted for his technique, creativity, and contribution to contemporary haute cuisine.

Manuel Bovia del Viso

Colaborador

Restaurant consultant and trainer with more than 20 years of experience, specialized in innovation, operations, and strategic management in the hospitality sector.

Fees and payment

The total price of the course is 2.205 €

Payment method:

  • 150 € when you complete online enrollment.
  • 40% of the amount, that is, 822 €, when admission is confirmed, as a place reservation.
  • The remaining amount, 1.233 €, two weeks before the course begins.

The price includes:

  • Academic materials.
  • Seminars and masterclasses included in the online training program.
  • Issuance and delivery of the certificate/diploma.
  • Registration for the Basque Culinary Center alumni service: Bculinary Alumni.

Refund and cancellation policy:

See detailed information on the refund and cancellation policy.

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 that proves their enrollment in the course and proof of the health insurance taken out, which will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S DEGREES

Given the official nature of the qualification, students legally residing in Spain may apply for calls for scholarships or public financial 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 grant to undertake internships in Europe under the Erasmus+ program.

SUPPORT FOR STUDENT EMPLOYABILITY

In order to support students in their job search, during or after their studies, students in this master’s will receive information on the job offers received by the faculty.

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

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