Innovative Design Concepts for Services in Gastronomy and Culinary Businesses

- Provide students with the tools and knowledge needed to successfully develop the skills required for the design of culinary-restaurant products and services.
- Ensure proper implementation of an innovative project of these products and services.
- Analyze experiences, cases and trends in the culinary-restaurant field.
- Discover where business ideas come from.
- Analyze consumer behavior.
- Know how to assess the possibilities of success.
- Reflect on the aspects that can make a project feasible.
- Obtain the ability to develop an innovative project with regards to the design of a new product or service for a given market.
- Measure the customer experience in the development of projects.
- Learn to generate systems of assessment for the projected innovation.
- Recognize and identify the competitive spaces in the culinary-restaurant industry, their characteristics and ways in which they develop business.
- Acquire a broad perspective of consumer behavior as a fundamental basis for decisions.
- To establish appropriate marketing strategies. Services marketing adapted to the restaurant business.
- Through a business plan, work on strategies, actions, and means that a business project needs to be more successful.
- Identify business models of different companies in the culinary sector.

Undergraduate and Graduate Students, young professionals

- Undergraduate and Graduate Students, young professionals.
- Language Skills: Level of English or Spanish - Intermediate (B1-B2)

Once you have requested the information, you will be contacted by the International Team of CETT-UB, and they will provide you with more information.

Yes, there are different Tuitions and Fees depending on the modality chosen (3-week modality or 4-week modality) and the lodging option.