• 2017cover Present
  • 1

University Extension course creation of a gastronomic company

INFORMATION, PRE-REGISTRATION AND REGISTRATION
Own Teachings
Telephone: 91 488 70 40
Technical direction: Felix Villalba Romero

Student attention:    Student Help Box     Suggestions and complaints box

more information

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.

Objectives

 

  • Understand the particularities and specific risks involved in the creation and development of a gastronomic company.
  • Acquire the basic skills necessary to carry out an idea or project successfully.

SCHEDULE

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 

Licensing 

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 gastronomical (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.

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

Pre-registration: €0. This amount is included in the total cost of the course and will be returned if your academic request is not accepted. If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.

The start of the course is conditioned to the minimum number of students enrolled.

Documentation to attach, forms and place of delivery

the applicants they will present all the scanned documentation, in the formats allowed through the telematic self-registration application at the time of applying for admission to own degrees. They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.

At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University. General Registry. Avda. Tulipán s/n. 28933. Mostoles. Madrid

The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.

Required documentation:

Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that authorizes access to own postgraduate degrees must present the following documentation:

  • National Identity Document or equivalent
  • Title of the studies carried out
  • Curriculum vitae
  • Responsible declaration of veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Students with a foreign degree must present the following documentation:

  • Passport or Residence Card
  • Title of the studies carried out
  • Certificate certifying that the studies carried out give access to an Official Postgraduate Degree in your country of origin, issued by the University of origin
  • Curriculum vitae
  • Declaration of the person responsible for the veracity of the data provided in digital format
  • Any other document that the Director of the Own Title specifically requires for its acceptance

Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by an authorized Institution.

All documentation provided must be legalized in accordance with Spanish law and translated by an official translator.