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Strategic Marketing in Gastronomy- Related Businesses

Strategic Marketing in Gastronomy- Related Businesses

CETT-UB

Curso presencial

Barcelona


1.472

Duración : 2 Semanas

The program gives an unusual insight into the Mediterranean gastronomy industry and cooking and explores its potential for regional, national and international tourism development as well as most popular business models of the sector.

The program is aimed at the university and professional school teachers as well as students interested in the Food&Beverage sector.

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Sedes

Localización

Fecha inicio

Barcelona
Enero 2020

Requisitos

Undergraduate Students, Graduate Students or Young Professionals Accreditation of Languages: Level of English - Intermediate (B1-B2)

Temario completo de este curso

TYPES OF GASTRONOMY RELATED BUSINESSESObjectives:
  • Get to know the basic business models in enterprises related with the gastronomy.
  • Identify the trends in new models of gastronomy-related business.
  • Compare and analyze the advantages and drawbacks of each model.
Contents:
  • Business models coexisting in the industry: from classical restaurant and catering companies to trendy snack bars.
  • Entrepreneurship in catering and gastronomy-related business: exceptional examples of startups.
MARKETING IN GASTRONOMY RELATED BUSINESSESObjectives:
  • Learn ways of using local products, dishes and drinks for destination marketing.
  • Get to know the essentials of branding and positioning in gastronomy-related business.
  • Discover the possibilities which open the use of the Internet and e-commerce.
Contents:
  • Food products for Destination Marketing.
  • Branding & Positioning.
  • Sales strategies in the gastronomy marketing.
  • Gastronomy on-line: e-commerce and social networking.
MEDITERRANEAN GASTRONOMYObjectives:
  • Acquire a general view of the Mediterranean gastronomy: regions and periods.
  • Observe the evolution and emerging trends in the techniques of cooking and products' use.
  • Identify the main characteristics of most representative products.

Contents:

  • General overview of the Mediterranean regional cuisine.
  • Main dishes and ways of cooking.
  • Wine and Liquors.
  • New trends in approaching the traditional cooking.
Examples of Professional Visits:
  1. FREIXENET cava cellar
  2. AVGVSTVS FORUM wine cellar
  3. Penedès Region

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