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INFORMATION, PRE-REGISTRATION AND REGISTRATION
Continuing Education
Phone: 91 665 5060
Technical direction: Felix Villalba Romero
Student attention: Student Help Box Suggestions, complaints and congratulations mailbox
Basic Information
Presentation
More and more people are choosing to undertake and, within them, the number of people interested in carrying out projects in the gastronomic field is increasing.
The training offer, however, is limited to the creation and management of companies in general, ignoring the particularities of a gastronomic business. Too many entrepreneurs are doomed to failure, many of them with advanced economic and business training, because they have not taken into account the specific world of gastronomy. There are many businesses that close due to poor decision-making and lack of knowledge about fiscal and economic issues.
Aranjuez has businesses with a long tradition and experience, where things have been done very well for many years. We have the privilege of being very close to great professionals who could be part of our courses, sharing their knowledge and good work.
the Program
MODULE A) Models, Markets and Organization: I, II and III (30%)
I. Gastronomic business idea and keys to success (5%)
Introduction to business economics
Ideas that add value: the customer value proposition
The path from the idea to the preparation of the business plan
Innovations to define uniqueness (business model, technology, product)
Gastronomic business modalities
Critical factors of success
II. Analysis, research and marketing in gastronomy (10%)
Market study and obtaining information (desk research landing page and others)
SWOT matrix,
PESTLE,
Porter's 5 Forces,
The value proposition
Marketing-Mix elements,
Strategic analysis
Communication
III. Organization: Team, processes and manuals (15%)
Organizational charts and definition of gastronomic work profiles.
Calendars before and after the opening, first year and forecast.
Manuals and procedures
Risk prevention
Food safety
Kitchen operations management
Room operations management
cost scandals
Budgets
MODULE B) Creation and Administration: IV (40%)
IV. Creation and Administration of the gastronomic business: Opening (procedures) (20%), Legal form (10%), and Taxation (10%) (Total 40%)
High activity census
Licenses
Taxes (VAT, IRPF, IS, IAE, IBI, Operations with 3rd parties),
Accounting obligations.
Other administration tasks (bank accounts, collections, payments, payroll, etc.)
MODULE C) Business Plan and Financing: V (30%)
V. Business Plan gastronomic (20%) and financing (10%) (Total 30%)
Content of the Business Plan: the Strategic plan, operational plans (HR, Marketing, Operational and Logistics, Legal, Contingencies) and the financial economic plan.
Investment elements (facilities, machinery, equipment and applications, funds...)
Financing modalities, Applicable grants and subsidies
Initial balance
sales forecasts
income statement
Provisional treasury plan
Ending Balance Sheet
Business profitability (ROE and ROI),
Other indicators (Cash Flow, FM, liquidity and solvency ratios) Valuation and Economic-Financial Viability (VAN, Pay back and IRR)
Recipients
access requirements
This course is intended for professionals in the world of gastronomy, as well as hospitality entrepreneurs who wish to improve the performance of their businesses.
No university degree is necessary.
Selection criteria
In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria:
- 50% Accredited work experience with a gastronomic profile (professionals in the sector) or accredited business activity (gastronomic business owners)
- 50% Degree related to the company or the gastronomic sector.
No. of Places: 25 (minimum 12)
Academic Management and Faculty
Academic direction: Luisa Reyes
Technical direction: Felix Villalba Romero
Faculty: Luisa Reyes Recio, Felix Villalba Romero, Eloisa Diaz Garrido, Jose Luis Caba Noblejas, Pedro Martos Lopez, Jose Maria Vidal Bujandas.
Duration and development
Modality: Online
Number of credits: 24
Contact hours: 0
Place of delivery: URJC virtual classroom.
Opening hours: Monday to Wednesday, from 16.30:19.30 p.m. to XNUMX:XNUMX p.m.
Start and end date: "Coming soon".
Reservation of place and enrollment
Pre-registration period : "Coming soon".
Registration period : "Coming soon".
Title price: €1.968,00
Possibility of scholarship (if applicable): yes
Documentation to attach, forms and place of delivery
The applicant will present all the scanned documentation, in the formats allowed through the link https://www.urjc.es/estudiar-en-la-urjc/admision/276-formacion-continua#preinscripcion
The documentation that you will have to submit is the following:
- National Identity Document or equivalent / Passport or Residence Card
- Curriculum vitae
- Responsible declaration of veracity of the data provided in digital format
- Any other document required by the Academic Department of Continuing Education for acceptance.
To access the University Extension Courses, no previous university degree is required.