Estudia

• CE5 Detectar i gestionar la complexitat de les destinacions i els productes turístics
• CG4 interpretar i avaluar amb esperit crític i rigor intel·lectual els resultats obtinguts, tant derivats d'una actuació professional com del extrets d'una investigació

1. Restaurant Concept and Menu design

          1.1. Restaurant Concept Design

          1.2. Menu and offer design.

          1.3. Main Operation procedures Design

2. Restaurant /F&B Management-I

3. Restaurant /F&B Management - II

          3.1. How to control F&B Cost: Main KPI´s & Main Tools

          3.2. Purchase function and department organization

4. Restaurant / F&B Management -III

          4.1. How to manage the Labor Cost

          4.2. Planning your team: Jobs & team dimension and SDGs

5. Introduction to Restaurant Pricing

          5.1. How to control your labor Cost: Main KPI´s

6. Restaurant Industry

          6.1. Market Structure

          6.2. Different Types of Restaurants and F&B services

          6.3. Some insights about restaurant Consumers

          6.4. Industry Trends and New post covid Scenarios

          6.5. Define your trendy Restaurant Concept Case Study

7. Restaurant /F&B Management-IV

          7.1. Driving your sales: Main Sales KPI´S

          7.2. Design Upselling and crosselling strategies

          7.3. New sales Channels in Restaurant Industry

          7.4. Sales case Study

8. Restaurant /F&B Management- V

          8.1. The restaurant P&L Structure and the Break even

          8.2. The P&L sensivity.

          8.3. Introduction to Cost Theory

          8.4. The most important Costs of Restaurant

          8.5. P&L Case Study

• Ninemeier, Jack D.. (1990). Management of food and beverage operations (2nd ed.). East Lansing: Educational Institute of the American Hotel and Motel Association. Catàleg
• Ojugo, Clement. (2001). Control de costes en restauración. Madrid: Paraninfo. Catàleg
• Cerra, Javier. (1990). Gestión de producción de alojamientos y restauración /. Madrid: Síntesis. Catàleg
• Miller, Jack E... (2002). Food and beverage cost control ( ). New York: John Wiley & Sons, Inc.
• Davis B y otros (2008). Food and Beverage Management (cuarta). Amsterdam: Elsevier.
• El bulli foundation (2018). Food and Beverage. Barcelona: Gradel.
• El bulli foundation (2016). Mise en place. Barcelona: Gradel.

Activitats d'avaluació:

Module 1: 40% of total Grade
Module 2: 60% of total Grade

Case Studies Students should develop the concepts, identify the problems, and present the various existing solutions. 40%
Theoretical exam/Practical Test Students must demonstrate that they have mastered the various concepts covered in class and know how to apply them to the specific problems presented on the exam. 60%
TOTAL 100%

For module 2 evaluation (60% of total evaluation):

Description of the activity Evaluation of the activity Percentage
of the total mark
Case Studies Students should develop the concepts, identify the problems, and present the various existing solutions. 50%

Theoretical/Practical Test Students must demonstrate that they have mastered the various concepts covered in class and know how to apply them to the specific problems presented on the exam. 50%


The Global Re-sit Exam consists of a written exam. Its value is a 100% of the final subject grade. The maximum grade to be obtained in the global re-sit exam is 5 out of 10.


In cases where the teaching staff have doubts regarding the authorship of any assessment task, the student may be required to attend an in-person or synchronous interview (which may be recorded) in order to verify their knowledge and competencies and to ensure the authorship of the assessment work. If it is not possible to guarantee that the student is the author of the assessment task, it will receive a failing grade.

Criteris específics de la nota «No Presentat»:
A student who fails to sit at least one of the evaluations mentioned above (continuous evaluation activities and/or Re-sit exams) will be qualified “No presentado”.

Avaluació única:
The Global Re-sit Exam consists of a written exam. Its value is a 100% of the final subject grade. The maximum grade to be obtained in the global re-sit exam is 5 out of 10. Day and time established by the school.

Requisits mínims per aprovar:
The student must obtain a minimum of 5 in the grade of module 1and a minimum of 5 in the grade of module 2 to pass the course.

Tutorial meetings can be requested by sending an email directly to the teacher of the subject. Tutorials may be carried out either in person or remotely through an appropriate channel.

During the class hour, all necessary instructions will be given to follow up on the subject. If necessary, an email will be sent to the whole class or to the students concerned.