Máster Business, management and entrepreneurship Open enrollment

Credits:

60 ECTS

Language:

Spanish

Schedule:

Monday to Thursday, from 15:15 to 20:15h (CEST)

Internship:

From June to September 2027

Precio total:

12,275.00 EUR

Registration fee:

150.00 EUR

Amount in installments:

12,125.00 EUR

Maximum places:

18

Place:

BCC

Presentation

Develop strategic and leadership skills for the F&B sector, enhancing the profitability and excellence of your organization. 

The Master’s in Food & Beverage Management is designed to drive the strategic development of professionals with leadership vision in restaurant and gastronomic management. Through a 100% on-site, practical methodology, the Master’s offers a training experience based on solving real challenges, the application of management tools and direct contact with leading companies in the sector.

Throughout the Master’s, you will develop an analytical and strategic mindset that will enable you to design competitive gastronomic proposals, optimise supplier relationships, lead multidisciplinary teams and make operational decisions based on key performance indicators (KPIs). This practical training is reinforced with collaborative learning dynamics, sessions with working professionals and technical visits to establishments such as JW Marriott, so you can contrast what you have learned with real contexts in the sector.

The program is structured to facilitate immersion in the business reality of the F&B sector, combining in-person classes, case analysis, simulations and a final project linked to a real business challenge. It also includes collaboration with companies such as NH and Sade, which guarantees an effective connection with the labor market and a direct improvement in your employability.

Once you have completed the Master’s, you will be prepared to take on positions of responsibility such as F&B Director, Restaurant Manager, Operations Manager or Experience and Events Coordinator, bringing a global, operational and results-oriented vision to any organization linked to the sector.

Descubre cómo liderar el futuro del F&B

Why take this master’s

1 - You will train as a strategic professional in the F&B sector, able to lead teams, optimise operations and improve profitability in high-level gastronomic organizations.


2 - You will master key management tools such as financial indicators, supplier negotiation, cost control, technological innovation and sustainability.


3 - You will understand the current dynamics of the F&B sector and learn to adapt to different business models: hotels, events, cruise ships or theme parks.


4 - You will learn from high-level lecturers, working professionals who will share real cases and lessons from their careers.


5 - You will train under a 100% practical methodology focused on solving business challenges, simulations and collaborative workshops.

 

6 - You will develop a final project linked to a real business challenge, integrating strategic, operational and economic knowledge.

7 - You will use cutting-edge facilities and resources designed for a realistic, innovative training experience.


8 - You will take part in technical visits to leading companies, contrasting theory with real contexts in the sector.


9 - You will complete professional internships or collaborative projects with companies in the sector, strengthening your employability and network of contacts.


10 - You will be part of the Basque Culinary Center ecosystem, which promotes innovation and socio-economic development from gastronomy.


11 - You will strengthen your strategic profile with direct immersion in real F&B decision-making, thanks to an active network of collaboration with leading companies that will allow you to apply knowledge in real time and from inside the business.

What capabilities you will develop on this master’s

Develop leadership skills and strategic decision-making to manage teams, negotiate with suppliers and implement KPIs aligned with profitability and operational efficiency.

Optimise processes in food and beverage environments such as organized foodservice, hotels, cruise ships, gastronomic retail or catering, ensuring quality, standardisation and customer experience.

Apply international trends in marketing, technological innovation and sustainability to identify opportunities and differentiate proposals in the F&B sector.

Manage with confidence the financial dimension of the gastronomic business through the analysis of food-cost breakdowns, budgets, balance sheets and cash flows applied to real operations.

Incorporate sustainability as a strategic management pillar using the Triple Bottom Line (TBL) approach to design responsible and competitive operations.

mujer empresaria en restaurante

Career opportunities

Upon completing the Master’s, you will be prepared to perform key roles in different areas of the food and beverage sector. Some of the career opportunities include:

  • Food & Beverage management and corporate strategy
    • Corporate F&B Director in hotel groups or restaurant chains.
    • Head of standardisation and continuous improvement of operations across multiple business units.
    • Coordinator of product development and global F&B strategy.
  • Operational supervision and venue management
    • F&B Supervisor, Manager or Director in hotels, cruise ships, airports or football stadiums.
    • Customer experience and service quality coordinator.
    • Business unit manager focused on operational efficiency.
  • Gastronomic services and event management
    • Events and banqueting manager in hotel chains or unique venues.
    • Catering Director, managing logistics, production and service.
  • Financial management, procurement and profitability
    • F&B Procurement Director, responsible for purchasing and supplier relationships.
    • F&B Asset Manager, managing gastronomic assets to maximise profitability.
  • Strategic consulting and business expansion
    • Consultant in F&B management and strategy for hotels, chains or investment groups.
    • Development and Expansion Director in the foodservice industry.
    • Management of institutional catering and multi-site operations.
    • Executive in institutional catering in hospitals, universities or large corporations.
    • Restaurant Area Manager, overseeing multiple venues of the same brand.
    • Operations coordinator in organized foodservice networks.

Study program

  • “The Food Service Industry”
  • Hospitality environments and foodservice
  • Ownership and management models
  • Applied sustainability
  • Strategic planning, management and leadership
  • Strategic marketing in foodservice / Industry trends / Market analysis and segmentation
  • Business plans, strategic plans, marketing, communication and sales plans, infrastructure and operations plans
  • Product and service design / Applied creativity and innovation / Customer Experience Management (UX / CX)
  • Planning the gastronomic offer
  • Menu and wine-list design
  • Design of procurement, food production and service areas
  • Project management
  • Operational marketing, communication and sales in foodservice / Commercial management.
  • Product and service types / foodservice business models: breakfasts, aperitifs, lunches, dinners and late dinners, minibar, bar, restaurant, function rooms, self-service, à la carte, closed or semi-closed menus, takeaway, delivery, catering, etc.
  • Procurement management.
  • Food production management.
  • Service management.
  • MICE / BBC event management.
  • Infrastructure management / Predictive, preventive and corrective maintenance.
  • Beverage management / Cellar management.
  • Quality management / Process management.
  • Nutrition, food quality and hygiene / Dietary and religious diets.
  • International gastronomy: history, preparation and sensory analysis of the main foods.
  • Operations administration.
  • Customer service, complaint and conflict resolution.
  • Digital transformation
  • Applied management systems / analytical accounting: the USALI / USARI case
  • Revenue / Yield Management in foodservice
  • Food-cost breakdowns and technical production sheets
  • Dynamic budget management
  • Operating cost control
  • Management control and foodservice ratios
  • Treasury management
  • Financial management ratios   
  • Professional profiles in the F&B area
  • Staffing estimates / Shift management
  • Attraction, selection, hiring, compensation, motivation, discipline and career plan in F&B
  • Compensation policies
  • Management skills: strategic vision, self-knowledge, self-confidence and self-control, listening, communication, leadership, delegation, conflict resolution, emotional intelligence, negotiation, time management, decision-making, etc.
  • Communication skills and public presentations
  • Personal branding

The final project is an individual assignment whose aim is to apply the knowledge acquired during the program. Participants will design and innovate gastronomic experiences to address real challenges in hospitality business models.

List of companies and organizations where our students have interned in previous years:

  • Meliá
  • Marriott
  • NH
  • Paradores
  • Iberostar
  • Barceló
  • Hilton
  • Independent hotels

*Some activities may be in English. We recommend having a B2 (upper-intermediate) level to follow them comfortably; no official certificate is required.

Who it’s for

The Master’s in Food & Beverage Management is designed for professionals who want to specialize in the restaurant and foodservice sector, and develop advanced competences in operational management, leadership and strategic decision-making.

 

This Master’s is for:
  • F&B professionals, with experience in hotels, cruise ships, events, organized foodservice or institutional catering, who want to take on greater responsibility in management and operations.
  • Front-of-house and kitchen managers, interested in moving toward leadership roles, leading teams, designing gastronomic proposals and applying management models oriented to profitability and excellence.
  • Consultants and advisors, who want to expand their competences in integrated F&B management, incorporating advanced knowledge in negotiation, strategic planning, sustainability and financial control.
  • Executives from other areas, with a background in marketing, operations, procurement or human resources, who want to specialize in the food and beverage sector and bring a strategic vision to their organizations.
  • Graduates and diploma holders in management, tourism, gastronomy, hospitality or related fields, who want to develop their career in the restaurant and foodservice sector.
Throughout the master’s program, participants will be able to apply the knowledge acquired in:
  • Restaurant chains and organized foodservice companies, leading operations and managing teams with a focus on profitability and standardisation.
  • Hotels, resorts and cruise lines, designing and delivering comprehensive gastronomic experiences as part of the F&B leadership team.
  • Catering companies, institutional food services and large-scale events, managing logistics and operations in contexts such as hospitals or universities.
  • Consulting firms, investment groups or specialized agencies, advising on operational strategy, expansion and profitability control.
  • Entrepreneurial ventures in the foodservice sector, applying sustainable models, emerging technologies and innovative value propositions.

Valued positively: At least 2 to 3 years of professional experience in the F&B sector, especially in leadership, coordination or team management roles.

 

Don’t see yourself reflected in the points above and you are interested in the Master’s?

If your qualification or experience is not included in the lists and you are interested in this Master’s, contact us to evaluate your case and provide personalised information.

Calendar

Periods Dates Schedule
Academic period From 11 January to 28 May 2027 Monday to Thursday, from 15:15 to 20:15 h (CEST)
Internship period From June to September 2027 —

Methodology

The Master’s in Food & Beverage Management is delivered through the learning by doing methodology, based on practice, experimentation and collaborative learning. This approach allows you to acquire fundamental competences and progress toward specialized applications. The curriculum is designed in progressive phases, integrating theoretical classes with practical activities and real projects.

Key elements

  • Lectures and presentations, delivered by experts in operations, strategy, finance, customer experience and sustainability applied to the Food & Beverage environment.
  • Case studies with debate and strategic analysis, to understand the complexity of hospitality management and make decisions aligned with profitability, efficiency and differentiation goals.
  • Practical challenges and problem-solving dynamics, which allow you to put into practice skills such as decision-making, team management and operational planning.
  • Gastronomic activities: gastronomic concept workshops, F&B offer design, themed tastings and sensory sessions, to reinforce the connection between product, experience and business strategy.
  • Masterclasses with leading figures in the sector, on trends, innovative models and success stories in organized foodservice, hotel management, international expansion and digital transformation.
  • Simulations and practice in real settings, recreating day-to-day operational situations in companies in the sector and fostering immediate professional readiness.

Learning Journeys

Throughout the Master’s, you will take part in learning journeys focused on the direct observation and analysis of real operations in F&B companies. These experiences will allow you to see in situ processes, workflows and strategic decisions in different business models.

During the visits, you will interact with professionals in the sector, understand how the supply chain works and contrast what you have learned in the classroom with specific business realities. In previous editions, participants have visited hotel groups such as Meliá, Vincci and NH Hotels, among other hospitality benchmarks.

Master’s Final Project

As a fundamental part of the training process, students will develop a Master’s Final Project individually. This work is an opportunity to apply in a practical way the knowledge acquired during the program, through a structured assignment around a specific theoretical framework.

Throughout the project, the student will have the guidance of an academic tutor who will support them in the project proposal, definition of objectives, planning, analysis and presentation of results. The aim is to foster autonomy, critical capacity and well-founded decision-making.

The MFP culminates with the submission of a written report and its oral defense before an evaluating panel, which makes it possible to assess not only the technical content but also the student’s communication and argumentative competences.

Curricular internships

You will be able to put your knowledge into practice and gain relevant experience for your professional career. During the process, we manage your internship, taking into account your profile and the opportunities available.

You will have an information session and personalised guidance with the coordinator to evaluate options and adjust expectations. It is important to consider your current situation and professional goals, as internships require three months of full-time dedication, with the possibility of extension. If you have a senior profile, you may validate your previous experience.

Faculty

The Master’s in Food & Beverage Management has a teaching team made up of professionals in restaurants, operational management and the strategic development of F&B environments. This team combines academic experience with a practical approach, integrating experts and lecturers both from the Faculty of Gastronomic Sciences (Basque Culinary Center) and specialized professionals from leading companies and institutions in the sector.

Coordination

Eduardo Serrano

Hotel and Restaurant Group Director
 

MBA in Business Management and specialist in strategic planning and creative thinking. With over 30 years of experience in the leisure, tourism, hotel and restaurant sectors, he has worked as an entrepreneur, executive, consultant and researcher at national and international levels. He currently serves as President of AIDABE (Ibero-American Association of Food & Beverage Directors).

Xabier Iturralde

Hospitality Services Director
 

Trained in Labor Relations and Human Resources (UPV), with a postgraduate degree in Hospitality Services Management from London South Bank University. He has led teams in restaurants such as Ametsa (Arzak Group), Eneko Basque Kitchen and Clos. He has developed digitalisation and consultancy projects at Beher Franquicias and Food and Beverage Studio, with a focus on innovation and operational management.

Main team

Izaskun Zurbitu

Docente del área de gestión

Coordinator of the Business Area and lecturer-coach in business innovation, experiences and entrepreneurship at Basque Culinary Center. She holds a degree in Food Science and Technology from the University of the Basque Country and a Master’s in Marketing Research from Johns Hopkins. Fulbright scholar (2006-7). She has developed her career in the international promotion of Spanish gastronomy at a strategic level, overseeing European and Asian markets within Foods and Wines from Spain, ICEX. She enjoys designing and implementing gastronomic experiences such as the award-winning Bodegas Valdemar project recognized at Best Of as “Innovative Wine Tourism Experience” 2018, and dynamising the permanent exhibition of the San Telmo Museum through gastronomy (2018-19). With consulting experience at McKinsey, she has developed gastronomy promotional campaigns in the USA, Ireland and Spain, integrating economic, tourism and cultural perspectives with many agents of the gastronomic ecosystem. She currently researches the role of gastronomy in the development of a region/country and its brand from both an academic and a consulting perspective.

Constanza Díaz

Profesora BCC

She has worked in strategic consulting and at the University of Deusto, leading national and European projects in innovation, entrepreneurship and business competitiveness.

Pablo Hernández Gutiérrez

Colaborador experto

Graduate in Labor Relations and HR. He has more than 15 years of experience in operations and HR management roles at nationally and internationally recognized companies, across sectors including automotive, construction, services, hotels and hospitality. Founding partner of a consultancy specialized in the creation, implementation and control of HR and operations policies and procedures.

Alberto Rodríguez

Colaborador experto

He is currently a lecturer in culinary avant-garde at Basque Culinary Center and Executive Chef of Athletic Club. He has extensive hospitality experience: among other roles, he has been Executive Chef of the Aqua Group in Asia, Head Chef at Hotel Villamagna 5* GL in Madrid and Hotel Peninsula Beijing 5* GL. He has also worked in Michelin-starred restaurants such as Tickets, Echaurren and El Invernadero by Rodrigo de la Calle.

Lecturers and collaborators

The Master’s also includes the participation of organizations, as well as recognized experts from industry and academia, who bring an up-to-date perspective. This team may vary in each edition to guarantee the best combination of specialized knowledge and innovative perspectives. For example:

Eloy Pons

Colaborador experto

Eloy Pons has extensive experience in hospitality and restaurant companies, where he has held senior management positions at leading firms in the sector. He currently serves as Purchasing and Catering Director of the international leisure operator Aspro Parks.

Segundo M. López Vázquez

Colaborador experto

Corporate F&B Director for Spain, France, Italy and Portugal at NH Hotel Group and Regional Operations Director for urban hotels in Portugal. He has been a director of urban and resort hotels as well as F&B Corporate Director in resorts. He holds a Master’s in Operations and Innovation from ESADE and a degree in Hotel Management from CSHG. He collaborates as a visiting lecturer on the Master’s in Hotel Management at the University of Seville.

Juan Miguel Arouni

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 by serving in parallel as an auditor and advisor to hotel, food and public catering companies.

Sandra Hernández

Colaboradora

Quality Director, Meliá (luxury segment).

Alicia Chavero

Colaboradora

Consultant specialized in strategic design and customer experience.

Jorge Navarro

Colaborador experto

Founder of TOB, a gastronomic marketing consultancy.

Emilio Suero

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 across 27 countries.

What our alumni say

Before pursuing the Master’s in F&B, I had over 20 years of experience in hospitality, from fine dining to managing franchises and award-winning restaurants. I felt the need to complement my background with a more strategic and global perspective. The Master’s provided me with a comprehensive vision of the industry—covering strategic, economic and financial aspects—and helped me build key professional connections. Thanks to this, I now lead F&B operations at a tourism company, with a global vision that enables me to optimise food and beverage performance.

Pedro Olocco

F&B Corporate, GAT Gestión

After 8 years working as a chef, I decided to take the next step toward management. Following a program in Kitchen Management and a position as Head of Purchasing at Escribà Patisserie, I found in the F&B Master’s the perfect opportunity to continue progressing professionally. The program broadened my understanding of F&B leadership, especially in all-inclusive resort settings, where I interned at Paradisus in Riviera Maya. This experience led me to pursue an MBA in Big Data & Hotel Performance, and I now serve as Global Food & Beverage Analyst for Meliá.

Victor Hernansaiz

F&B Analyst, MELIÁ Hotels

Five years ago, after managing resort hotels in Jamaica and the Canary Islands, I felt it was time to advance my career. I took a big personal risk: pausing my professional path for nine months to deepen my knowledge in F&B. The Master’s transformed my life—NH Hotel Group offered me internships in Madrid and Lisbon, and thanks to that experience, I now work in the Corporate F&B department for Southern Europe.

Beatriz del Río

Deputy to Corporate F&B Director, Southern Europe, NH Hotels

Before the Master’s, I was working in mid-level management and front-of-house roles in Salamanca, also contributing as a lecturer. I aimed to move into a leadership position. The Master’s offered me a learning environment surrounded by professionals passionate about gastronomy and strategic management. Although challenging at first, I soon realised how my prior experience helped me apply every tool and concept provided. After completing the program, I did my internship with a hotel group and advanced from Restaurant Manager to Executive F&B Assistant in Madrid. Today, I run my own catering business, MINABLE, with a strong focus on food styling and a distinctive approach that prioritises vegetarian options and dietary-specific needs.

Melodi Bermejo

Founder and Director, MINABLE Catering

Admission process

The Master’s in Food & Beverage Management has an admission process that ensures candidates have the academic level and competencies needed to successfully complete a demanding study program.

This Master’s is aimed both at professionals with university studies and at those who, without holding a university degree, can demonstrate relevant experience in the sector.

Basque Culinary Center’s admission system has a dual objective:

  • To ensure that candidates have the academic level and personal competencies needed to successfully take on an innovative, practical study program.
  • To check that the Master’s meets the training needs and interests of the candidates.

1. Registration

Complete the online registration and pay the registration fee of 150 € (refundable if you are not admitted).

Complete the Application Presentation Questionnaire, which will help us get to know your profile and your interests in the Master’s. Please have the following documents ready:

  • Updated curriculum vitae.
  • 1 passport-sized photo.
  • Copy of your ID card or passport.
  • Academic certificate of the studies completed (transcript, diploma or certificate). Submitting certificates is not compulsory, but including them will be valued positively if you have them. 

2. Practical exercise

You will be given an exercise in which you must analyze an existing agri-food product and redesign it, taking into account current trends, consumption habits and social, economic and environmental factors.

3. Evaluation of profile and competencies

You will take part in an online personal interview with the Master’s coordination team. Your training, experience and motivation will be assessed. The result of the practical exercise submitted previously will also be taken into account.

4. Admission decision

Within a maximum of 2 weeks from the interview, we will communicate the decision on your application.

5. Seat reservation

You will need to pay 25% of the Master’s fee within the indicated period to reserve your place.

Enquiries and more information: cursos@bculinary.com 

Notice for international students

The Faculty will provide each student with the documentation needed to process the visa once the place reservation has been confirmed. In addition, the student must complete the remaining requirements indicated by the Embassy of Spain.

You can consult the full process in this section on pre-travel procedures. 

Basque Culinary Center will provide the following academic documentation, required for the visa application:

  • Enrollment certificate signed and stamped by Basque Culinary Center.
  • Study program stamped by Basque Culinary Center.
  • Academic calendar stamped by Basque Culinary Center.

Fees and payment

Total Master’s fee: 12.275 €

Payment method:

  • 150 € as a registration fee (fully refundable if you are not admitted).
  • 3.031,25 € (25% of the total) upon confirmation of admission, as a place reservation.
  • 3 installments of 3.031,25 €, to be paid in January, March and May 2027.

FINANCING OPTIONS - FIND OUT MORE

Would you like to invest in your professional future but need support to do so? We have financing options to facilitate access to our training programs. If you would like more information, complete the following form .

 

The Master’s fee includes:

  • Basque Culinary Center uniform.
  • Academic materials and access to the learning platform.
  • Learning journey (transport and accommodation expenses).
  • Masterclasses by guest chefs.
  • Management of curricular internships.
  • Issuance and delivery of the degree/diploma.
  • Access to more than 5,000 references in the Faculty library.
  • Enrollment in the Basque Culinary Center alumni service: Bculinary Alumni.

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, please contact alumni@bculinary.com before registering to request the discount code you need to enter during the registration process.

If a visa is required due to nationality, a type C (Schengen) visa must be requested to enter Spain.

International students must travel with the official documentation accrediting their enrollment on the course and proof of the health insurance that will cover them during their stay in Spain.

SCHOLARSHIPS AND FINANCIAL AID FOR MASTER’S PROGRAMS

Due to the official nature of the degree, students legally residing in Spain may apply for public scholarship or aid programs. International students can also seek funding and scholarships from institutions in their home countries that support studying abroad.

ERASMUS+ SCHOLARSHIPS

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

EMPLOYABILITY SUPPORT FOR STUDENTS

To support students in finding employment during or after their studies, students on this Master’s will receive information on job offers received by the faculty.

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

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