Master’s in Catering and Food Service Management

The programme covers a wide range of key areas, including:• Menu Planning: You will explore creating and adapting menus to meet the needs of various events and clients.

• Catering Management: You will learn how to plan, organise and execute catering events, including logistics, space design and customer service.

• Food Quality and Safety: You will gain knowledge of hygiene, food handling, food safety and regulatory compliance.

• Business Management: You will develop skills in financial management, marketing, cost management and business strategies.

• People Management: You will learn how to lead and motivate kitchen and service teams, effectively managing human resources.

• Trends in Gastronomy: You will be aware of the latest culinary and food trends to offer unique experiences to your clients.

Curriculum:

Module 1: Fundamentals of the food industry

• Submodule 1.1: Introduction to the food and catering industry

• Submodule 1.2: Food regulations and standards

• Submodule 1.3: Trends in the food industry

• Submodule 1.4: Food safety and quality

Module 2: Menu planning and design

• Submodule 2.1: Designing menus for different types of events

• Submodule 2.2: Planning healthy and dietary menus

• Submodule 2.3: Special and customer-tailored menus

• Submodule 2.4: Beverage and cocktail management

Module 3: Cooking and food preparation techniques

• Submodule 3.1: Culinary techniques and food preparation

• Submodule 3.2: Presentation and decoration of dishes

• Submodule 3.3: International catering and ethnic cuisine

• Submodule 3.4: Healthy and dietary catering

Module 4: Catering staff management

• Submodule 4.1: Staff selection and training

• Submodule 4.2: Leadership and team management in catering

• Submodule 4.3: Quality control and customer service

• Submodule 4.4: Supplier and logistics management

Module 5: Catering technology and equipment

• Submodule 5.1: Kitchen and service equipment

• Submodule 5.2: Catering technology and management software

• Submodule 5.3: Audiovisual services and translation at events

• Submodule 5.4: Safety and regulations in stand construction

Module 6: Audiovisual services and translation at events

• Submodule 6.1: Video production for events

• Submodule 6.2: Live streaming and webcasts

• Submodule 6.3: Simultaneous translation technology

• Submodule 6.4: Drones and aerial photography at events

Module 7: International catering and creative cuisine

• Submodule 7.1: International catering and signature cuisine

• Submodule 7.2: Creativity in food presentation

• Submodule 7.3: High-end and luxury catering

• Submodule 7.4: Healthy and sustainable catering management

Module 8: Financial and budget management

• Submodule 8.1: Budget and financial planning

• Submodule 8.2: Pricing and profitability strategies

• Submodule 8.3: Supplier negotiation and contracting

• Submodule 8.4: CRM (Customer Relations) Relationship Management in catering

Module 9: Marketing and sales in the food industry

• Submodule 9.1: Marketing and advertising strategies

• Submodule 9.2: Email marketing and SEO for catering

• Submodule 9.3: SEM and online advertising

• Submodule 9.4: Effective communication and customer service

Module 10: Catering design and decoration

• Submodule 10.1: Stand and display design

• Submodule 10.2: Stage design and decoration

• Submodule 10.3: Floral design and table decoration

• Submodule 10.4: Balloon decoration and theming

Module 11: Space management and event coordination

• Submodule 11.1: Logistics and event coordination

• Submodule 11.2: Organization of social and business events corporate

• Submodule 11.3: Sports and cultural events

• Submodule 11.4: Live event production

Module 12: Master’s final project

• Submodule 12.1: Research and development of a final project

• Submodule 12.2: Presentation and defence of the project

• Submodule 12.3: Evaluation and conclusions

• Submodule 12.4: Preparation for a professional career

• Submodule 12.5: Ethics and responsibility in catering management

• Submodule 12.6: Graduation and celebration of success