Catering Management

Universidad de Barcelona

Course Description

  • Course Name

    Catering Management

  • Host University

    Universidad de Barcelona

  • Location

    Barcelona, Spain

  • Area of Study

    Event Management, Hospitality, Tourism

  • Language Level

    Taught In English

    Hours & Credits

  • ECTS Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Course Description 

    F&B operations have always been important on the tourist sector. This makes necessary the process of studying new aspects about this area in order to understand and to manage the large range of locals and substantial areas that surround it. This subject allows the student to have the chance of studying, gaining and practicing all sorts of necessary requirements so that he can manage, as professional, different types of F&B units. The sector is constantly evolving and today's trends might be tomorrow's worn out fashion.This is why the main goal of this subject is to provide the student with management and F&B tools so that he can successfully perform restaurants.

    Basic Skills

    • Students must be able to apply their knowledge to their work in a professional way and possess the skills used to develop and defend arguments and solve problems within their study field.
    • Students must be able to transmit information, ideas, problems and solutions to both specialized and non-specialized audiences.

    General Skills 

    • Have business vision.
    • Be customer-oriented.
    • Master the techniques of oral and written communication in order to transmit information, ideas, opinions, etc.

    Specific Skills

    • Understand and apply the political, legal, and institutional framework that regulates tourism companies and activities.
    • Identify and manage the internal aspects, functions, and operational processes of tourism business units.
    • Plan, organize, manage, and control different types of tourism organizations.
    • Manage financial resources.

    Academic Contents

    • Chapter I - An introduction to the foodservice industry
    • Chapter II - Production systems
    • Chapter III - Management process: Controlling and leading
    • Chapter IV - Budget activity; Organization and staff planning

Course Disclaimer

Courses and course hours of instruction are subject to change.


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