Master's Degree in Innovation and management of gastronomic companies

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Responsible Center: Official Masters School    Location: Madrid - Vicalvaro
Modality: In-person Title code: 6306 Orientation: Profile
Number of ECTS Credits: 60 ECTS  Duration of the Master: an academic year
Public prices: See table
Academic Calendar    Schedule    Examinations    Teaching Guides    Faculty
Director of the Master: Prof. Mrs. Eloisa Díaz Garrido Phone: 91 488 8039

E-mail:
University master's information: Phone: 91 665 5060 Inquiries Mailbox Student Help Box

Student attention: Student Help Box Suggestions and complaints box

Basic Information

What knowledge will I acquire with this Master?

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Is this degree official according to the regulations required by the European Higher Education Area?

Yes (final verification report is attached), starting the first course in the academic year 2019-20.

The final verification report turned out FAVORABLE

Is it necessary to pass an access test?

Admission to the Master's Degrees will be carried out through a selection process; in some cases, that process may involve a selection test. The Direction of the Master will communicate to the interested parties what the selection test will consist of, as well as the exact date and place of its realization through this application and by means of an email notice.

What is the minimum number of credits for which I can enroll?

You can see it in the rules of permanence in this link

Recommended income profile

The specific qualifications that will facilitate access to the Master are the following, regardless of whether they are bilingual:

Degree in Business Administration and Management
Degree in Tourism
Degree in Marketing
Degree in Advertising and Public Relations
Business Administration and Management + Law
Business Administration and Management + Marketing
Advertising and Public Relations + Business Administration and Management
Advertising and Public Relations + Marketing
Tourism + Business Administration and Management
Tourism + Marketing

Objectives

The objectives of the Master's Degree in Innovation and Management of Gastronomic Companies are the following:

Objectives of the gastronomy industry:

Introduce the student to the knowledge of the many facets of the gastronomic universe.

Analyze food from the perspective of dietetics and nutrition, understanding healthy cooking.

Learn about the history of gastronomy in search of innovation.

Entrepreneurship and innovation goals:

Provide the student with the techniques and skills to successfully tackle all facets of gastronomic entrepreneurship.

Show how to identify innovative ideas, how to create and execute a project effectively.

Describe the success stories in gastronomic entrepreneurship.

Objectives of business management:

Analyze the business environment to identify the economic indicators necessary for the effective management of restoration companies.
Know and use techniques and corrective measures to achieve a better balance of the different items that allow guaranteeing the long-term profitability of restoration establishments.
Promote the development of managerial skills and management of human resources in gastronomic companies.
Know and apply marketing strategies and campaigns applied to modern restoration in physical and digital environments.

Competences

Code	Description
CB06	Possess and understand knowledge that provides a foundation or opportunity to be original in the development and/or application of ideas, often in a research context
CB07	That students know how to apply the knowledge acquired and their ability to solve problems in new or little-known environments within broader (or multidisciplinary) contexts related to their area of study
CB08	That students are able to integrate knowledge and face the complexity of formulating judgments based on information that, being incomplete or limited, includes reflections on the social and ethical responsibilities linked to the application of their knowledge and judgments.
CB09	That students know how to communicate their conclusions and the knowledge and ultimate reasons that support them to specialized and non-specialized audiences in a clear and unambiguous way
CB10	That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.

GENERAL COMPETENCIES

CG01 - Ability to work in a team in the field of gastronomy and restaurant management.
CG03 - Competencies to organize and plan in the field of gastronomy and restaurant management.
CG02 - Know how to apply theoretical knowledge to their work in professional restoration activities.
CG04 - Ability to analyze, gather, compile and manage information and data in the field of gastronomy and management in the HORECA sector.
CG05 - Ability to reason critically and self-criticism in the field of gastronomy
CG06 - Adaptation to new techniques and changing environments in the field of gastronomy and restaurant management.
CG07 - Ability to communicate with the sufficiency and fluency necessary orally and in writing in the native language and a foreign language in the field of gastronomy and restaurant management.
CG08 - Development of techniques for solving problems in the field of gastronomy.
CG09 - Knowledge and application of ethical commitment and corporate social responsibility in the field of restoration and gastronomy.
CG10 - Development of leadership and decision-making in the field of gastronomy.
CG11 - Knowledge of digitization in gastronomic and restaurant companies.
CG12 - Ability to manage work teams, interpersonal management skills, effective communication and decision-making in the field of restaurants and gastronomy.
CG13 - Knowledge in the design, execution and management of business projects in the field of gastronomy.
CG14 - Development and application of environmental, sustainability and quality concepts in the field of catering companies

TRANSVERSAL COMPETENCES

CT01 - Ability to develop activities in multidisciplinary environments.
CT02 - Development of skills for autonomous learning and implementation of the knowledge acquired.
CT03 - Ability to integrate complex concepts and develop creative skills in the professional field.
CT04 - Know and develop the concepts of ethical and social commitment in work environments.

SPECIFIC COMPETENCES

CE01 - Acquisition of the ability to evaluate and strategically define the environment and functional areas of the gastronomic company.
CE02 - Interpretation and application of the legal framework that regulates the economic-financial activity of gastronomic restoration companies.
CE03 - Interpretation, development and implementation of the essential strategies in the gastronomic restoration company.
CE04 - Carrying out operations on purchase management, supply, logistics of raw materials and quality management, in the gastronomic restoration company.
CE05 - Analysis, interpretation and evaluation of Financial Accounting and costs applied to gastronomic restoration companies.
CE06 - Understand and determine the best application of the planning and management of people and their talent in gastronomic restoration companies.
CE07 - Creation of high performance and productivity teams with managerial skills and development of professional skills in gastronomic restoration companies.
CE08 - Compare and choose marketing tools focused on creating value for gastronomic restoration companies.
CE09 - Analyze and understand the influence on the evolution of gastronomy of the main historical milestones of food
CE10 - Interpretation and implementation of the different trends and business models in both organized and individual restoration.
CE11 - Application of food legislation to the gastronomic field.
CE12 - Apply the fundamentals of sensory analysis of food products and evaluate the effect of the structure-properties of their components and culinary processing on their organoleptic quality.
CE13 - Interpret food labeling, identify and apply knowledge regarding food quality indicators, foods with differentiated quality and their relationship with their quality and importance in the culinary process.
CE14 - Apply the healthy properties of food and its dietary indications for the benefit of gastronomy.
CE15 - Apply the nutritional fundamentals of human nutrition to the culinary process and identify the most beneficial culinary techniques
CE16 - Advanced application of legal, strategic and financial aspects of the gastronomic restoration business, in business models focused on Internet distribution
CE17 - Knowledge and application of new innovation tools and emerging technologies that affect the gastronomic restoration sector
CE18 - Application of creative and innovative methods and techniques to generate and design or modify new products and projects in gastronomic restoration companies
CE19 - Development and application of the knowledge and skills of management and managerial innovation, acquired in the Master in a work and professional environment of the gastronomic restoration sector.
CE20 - Development and application of the knowledge and skills of management and managerial innovation, acquired in the Master's Degree in a Master's Thesis.

Admission and enrollment

Admission:

The requirements for access to the proposed title are according to article 18, of Royal Decree 822/2021, of September 28:

Possession of an official Spanish Graduate or Graduate university degree or equivalent is a condition for accessing a Master's Degree, or, where appropriate, having another University Master's degree, or titles of the same level as the Spanish Bachelor's or Master's degree issued by universities and higher education institutions in an EHEA country that in that country allow access to Master's degrees.
In the same way, people in possession of titles from educational systems that are not part of the EHEA, which are equivalent to a Bachelor's degree, will be able to access a Master's Degree in the Spanish university system, without the need for homologation of the title, but verification by of the university of the level of training that they imply, as long as in the country where said title was issued it allows access to university postgraduate level studies. In no case will access through this route imply the homologation of the previous degree held by the person concerned or its recognition for other purposes than that of carrying out the Master's degree.

Recommended requirements:

The specific qualifications that will facilitate access to the Master are the following, regardless of whether they are bilingual:

Degree in Business Administration and Management
Degree in Tourism
Degree in Marketing
Degree in Advertising and Public Relations
Business Administration and Management + Law
Business Administration and Management + Marketing
Advertising and Public Relations + Business Administration and Management
Advertising and Public Relations + Marketing
Tourism + Business Administration and Management
Tourism + Marketing

CONDITIONS OR SPECIAL ACCESS TESTS:

If necessary, assessment of the student's curriculum, based on their professional experience, their projection in relation to the objectives of the master's degree, as well as their academic record.

In the event that the demand for candidates for the University Master exceeds the offer of places, the person in charge of the Master will take into account the student's academic record by 30%; the affinity of the degree by which it is accessed with the studies of the Master's Degree, and the previous knowledge related to it, by 30%; professional experience in economic and business matters, by 25%; the demonstrable level of English, by 15%.

Selection of applicants:

Offer of places: 40 seats. If the minimum number of students envisaged is not reached in a course, the University may choose not to open the teaching group.

See admission and enrollment

Training itinerary

Master's Teaching Guides

ACCESS THE COURSE GUIDES OF THE DEGREE

Training Itinerary

CODE	Subjects	ECTS	SEMESTER	TYPE
630601	Food culture and trends	3	1 º	Mandatory
630602	Properties and quality of food in gastronomy	6	1 º	Mandatory
630603	Healthy food and cooking	6	1 º	Mandatory
630604	Business plan of a gastronomic company and entrepreneurial spirit.	3	1 º	Mandatory
630605	Digital transformation, innovation and technology in the management of catering companies	3	1 º	Mandatory
630606	Creativity and problem solving. Design Thinking	3	1 º	Mandatory
630607	Success stories in the creation of gastronomic companies	3	1 º	Mandatory
630608	Operations Management	3	1 º	Mandatory
630609	Strategy, Sustainability and Challenges: New Business Models in Restoration	3	2 º	Mandatory
630610	Commercial Law and Taxation in the Gastronomic Company	3	2 º	Mandatory
630611	Economic and financial management in the HORECA sector	3	2 º	Mandatory
630612	Management Skills and Development of Professional Competencies	3	2 º	Mandatory
630613	Direction and Management of People in Hospitality	3	2 º	Mandatory
630614	gastronomic marketing	3	2 º	Mandatory
630615	External Internships (face-to-face)	6	2 º	Mandatory
630616	Master's Thesis (face-to-face)	6	2 º	Mandatory

Material resources

External Internships

The External Practices subject is a curricular subject whose main objective is to promote a comprehensive training of the student through the practical application of the knowledge acquired during the Master's degree, which facilitates direct contact with the professional activity and the opportunity to join the professional world with a minimum of experience. All practices are designed so that the students who participate in them acquire professional experience in real situations and conditions, applying the knowledge, skills and attitudes that are acquired in the training processes throughout the degree. The internships represent a decisive opportunity for the personal development and professional future of the students.

Internships are activities carried out by the student in companies, institutions and organizations; that is, in centers outside the university premises, which aim to enrich and complement their university education, while providing them with a deeper knowledge about the skills they will need in the future.

The External Practices subject will consist of two phases.

First. Completion of the internship period that offers professional experience related to any of the profiles that are expressed in the Verification Report of the degree.

Second. Preparation of memory.

Documentation:

Degree Training Project

External Internship Evaluation Manual

Procedure

Further information: External Internship Unit

Mobility programs

University Master's degrees, due to their duration and characteristics, in general do not specifically contemplate the mobility of their students. However, the Rey Juan Carlos University has different mobility programs for both students and University workers (PDI and PAS) and has procedures for collecting and analyzing information on these mobility programs. The management of all the mobility programs of the University is centralized in the Office of the Vice President for International Relations and any student of the University can participate in them.

URJC Mobility

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COEXISTENCE REGIME

Regulation

SCHOOL INSURANCE

School Insurance

ASSOCIATIONS

Regulation student associations

Llaza Quality guarantee

RUCT link

BOCM Link

Internal quality assurance system

Composition of the commission

Results report

Once the monitoring of the Master's Degree has been carried out, the most relevant quantitative information on the results obtained in the monitoring of said Degree is displayed, differentiated by academic year.

Report by course:

General information collection plan

Within the quality assurance system of the Rey Juan Carlos University, the following surveys are planned:

- Student profile

- Teacher evaluation

- Degree of satisfaction:

Of the students
of the graduates
From the Faculty
Administration and Services Staff

- Labor insertion

- External internships:

Satisfaction of interns
External tutor satisfaction
Employer satisfaction

Survey results:

Improvement actions

The Quality Assurance System of the Rey Juan Carlos University establishes that the degree's Quality Assurance Commission will annually analyze the information derived from the degree's indicators and prepare a report that will include improvement plans if the results so indicate.

Renewal of accreditation

The renewal of the accreditation represents the culmination of the implementation process of the official Bachelor's and Master's degrees registered in the Register of Universities, Centers and Degrees (RUCT). The renewal of the accreditation of official bachelor's and master's degrees is organized in three phases: self-assessment report, external visit and final assessment.

In the first phase, the university describes and assesses the status of the degree with respect to the established criteria and guidelines. The result is the Self-Assessment Report (IA) that is presented. The second and third phases are carried out by a group of evaluators external to the evaluated title.”

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