Specialization Program in
Gastronomic Business Management
This specialized program develops the skills necessary to direct, optimize and scale gastronomic businesses in highly competitive environments. Participants will understand how to comprehensively manage a restaurant or food and beverage business, articulating strategy, operations, costs, marketing, human talent and customer experience. Through digital tools, analysis of indicators and practical methodologies, they will learn to make decisions based on data and design profitable and sustainable gastronomic proposals. According to the Global Restaurant Outlook Report (2024), 68% of gastronomic businesses that apply indicator-based management improve their operating margin in the first year. The program culminates with a complete Operational Plan for a real gastronomic business.
Duration4 months
72 Hours
Start dateApril 7th
FrequencyTuesday7:00 pm to 10:00 pm.
Modality100% virtual
Platform Educational zoom and Moodle Duration4 months
72 Hours
Start dateApril 7th FrequencyTuesday7:00 pm to 10:00 pm.
Modality100% virtual Platform Educational zoom and Moodle Duration4 months
72 Hours
Start dateApril 7th FrequencyTuesday7:00 pm to 10:00 pm.
Modality100% virtual Platform Educational zoom and MoodleOur exhibitors
Armando
Jimenez San Vicente
CEO of Alamo Solutions LLC. Doctor in Political Economy (London Business School). Postdoctoral degree in Energy and Sustainability (Stanford). Master in Government and Administration (Harvard) and Law (Georgetown). Professor and academic director at the Ortega y Gasset Institute of the Complutense University of Madrid.
Javier
Benitez
Founding CEO of Sé Feliz Academy; executive coach and author of 12 books. MBA from IE Business School; Lic. in CCEE from the Complutense University of Madrid; Master in Happiness Studies Academy - New York. Teacher at Pacífico Business School.
Luis
Maravi Petrozzi
He leads the ACCEP Training School. He has been a manager at PAD, MiBanco and Bankboston. MBA and doctoral studies in Organizational Governance at the PAD. Industrial Engineer from the PUCP. Teaching experience at the PAD.
Maurice
Vallejos García
Specialist in Business Transformation and Analytics at BCP. He has been Senior Data Scientist at APOYO Consultoría. Bachelor in Economics (PUCP) and is studying MicroMasters in Statistics and Data Science at MIT. Postgraduate teaching experience at prestigious universities.
Jorge Leonardo
Morales Ruiz
Hospitality Manager and Head of Restaurant at Westin Hotels & Resorts (Hotel Westin Lima). Professional in the hospitality sector with experience in restaurant management and team leadership in highly demanding operations. He currently leads the Maras restaurant at the Westin Lima Hotel. He has been Head of Room at Rafael Restaurante and Head of Restaurant Operations at the Officer School of the National Police of Peru, consolidating a career in service, administration and gastronomic operation. Master in Restaurant Management and Direction from Barcelona Culinary Hub. Business Administration and Management (Hotel and Restaurant Management) by ISIL. WSET Level 2 Award in Wines.
Javier
Iparraguirre Geldres
Founder & CEO of Estación 34 and Taller Fusión, where he leads gastronomic projects of innovation and brand expansion in the food and beverage sector. He has international cooking studies in Spain, specialized courses in vacuum packaging techniques, fish and seafood cuisine, and Spanish cuisine. Certification of academic excellence at the Pizzolotto Culinary School in Mexico. He graduated in Gastronomy from the D'Gallia Higher Institute of Haute Cuisine and has training in Business Administration from ISIL.
Gonzalo
Oca Mountains
He is General Creative Director at Causa Común Studio, an agency focused on strategic communication for purposeful brands. More than 10 years of experience in agencies and projects linked to leading brands in TBWA Peru, Wunderman Phantasia, Liquid Agency, and Google for Startups Campus Madrid. Master in Digital Marketing, Communication and e-Business from the IED Madrid and Bachelor of Advertising Sciences from the Peruvian Institute of Advertising. Experience as a teacher and exhibitor on topics linked to the digital and advertising world.
Hector
Valdivia Mera
Research professor and expert consultant in costs and finances. General Manager at SOFCOST. Specialist in costs, finances and management for food and beverage companies, with experience as an international consultant and trainer of professionals in the gastronomic sector. He is a postgraduate professor at prestigious universities. He has provided consulting and cost training for organizations and companies such as Rokys, PUCP, Country Club El Bosque and various gastronomic operations, focusing on cost control, losses, budgets and profitability. Program in Product and Service Innovation by MIT Sloan School of Management. Master in Costs and Budgets from the Federico Villarreal National University. Master in Business Administration and Management from the Federico Villarreal National University. Master in Investment Project Management from the Technological University of Peru.
Xavier
Gimbert
He has been a teacher at ESADE Business School. Director at ESADE, Pacífico Business School and ESPAE (Guayaquil). PhD in Business Administration from the Ramón Llull University and MBA from ESADE.
Armando
Jimenez San Vicente
CEO of Alamo Solutions LLC. Doctor in Political Economy (London Business School). Postdoctoral degree in Energy and Sustainability (Stanford). Master in Government and Administration (Harvard) and Law (Georgetown). Professor and academic director at the Ortega y Gasset Institute of the Complutense University of Madrid.
Javier
Benitez
Founding CEO of Sé Feliz Academy; executive coach and author of 12 books. MBA from IE Business School; Lic. in CCEE from the Complutense University of Madrid; Master in Happiness Studies Academy - New York. Teacher at Pacífico Business School.
Luis
Maravi Petrozzi
He leads the ACCEP Training School. He has been a manager at PAD, MiBanco and Bankboston. MBA and doctoral studies in Organizational Governance at the PAD. Industrial Engineer from the PUCP. Teaching experience at the PAD.
Maurice
Vallejos García
Specialist in Business Transformation and Analytics at BCP. He has been Senior Data Scientist at APOYO Consultoría. Bachelor in Economics (PUCP) and is studying MicroMasters in Statistics and Data Science at MIT. Postgraduate teaching experience at prestigious universities.
Jorge Leonardo
Morales Ruiz
Hospitality Manager and Head of Restaurant at Westin Hotels & Resorts (Hotel Westin Lima). Professional in the hospitality sector with experience in restaurant management and team leadership in highly demanding operations. He currently leads the Maras restaurant at the Westin Lima Hotel. He has been Head of Room at Rafael Restaurante and Head of Restaurant Operations at the Officer School of the National Police of Peru, consolidating a career in service, administration and gastronomic operation. Master in Restaurant Management and Direction from Barcelona Culinary Hub. Business Administration and Management (Hotel and Restaurant Management) by ISIL. WSET Level 2 Award in Wines.
Javier
Iparraguirre Geldres
Founder & CEO of Estación 34 and Taller Fusión, where he leads gastronomic projects of innovation and brand expansion in the food and beverage sector. He has international cooking studies in Spain, specialized courses in vacuum packaging techniques, fish and seafood cuisine, and Spanish cuisine. Certification of academic excellence at the Pizzolotto Culinary School in Mexico. He graduated in Gastronomy from the D'Gallia Higher Institute of Haute Cuisine and has training in Business Administration from ISIL.
Gonzalo
Oca Mountains
He is General Creative Director at Causa Común Studio, an agency focused on strategic communication for purposeful brands. More than 10 years of experience in agencies and projects linked to leading brands in TBWA Peru, Wunderman Phantasia, Liquid Agency, and Google for Startups Campus Madrid. Master in Digital Marketing, Communication and e-Business from the IED Madrid and Bachelor of Advertising Sciences from the Peruvian Institute of Advertising. Experience as a teacher and exhibitor on topics linked to the digital and advertising world.
Hector
Valdivia Mera
Research professor and expert consultant in costs and finances. General Manager at SOFCOST. Specialist in costs, finances and management for food and beverage companies, with experience as an international consultant and trainer of professionals in the gastronomic sector. He is a postgraduate professor at prestigious universities. He has provided consulting and cost training for organizations and companies such as Rokys, PUCP, Country Club El Bosque and various gastronomic operations, focusing on cost control, losses, budgets and profitability. Program in Product and Service Innovation by MIT Sloan School of Management. Master in Costs and Budgets from the Federico Villarreal National University. Master in Business Administration and Management from the Federico Villarreal National University. Master in Investment Project Management from the Technological University of Peru.
Specialty Modules
1
ModuleStrategic Fundamentals of the Gastronomic Business
- +Trends and challenges in the gastronomic sector.
- + Business models in restoration.
- +Value proposition and customer segmentation.
- +Strategic gastronomic planning.
- +Customer experience and service standards.
- +General business design: concept and operation.
2
ModuleFinancial Management, Costs and Profitability
- + Finance applied to food and beverages.
- + Gastronomic accounting and financial flow.
- + Costing: standard recipes, scandals and losses.
- + Operating budgets and break-even point.
- + Key financial indicators (KPI).
- + Strategies to improve profitability.
3
ModuleGastronomic Marketing and Commercial Management
- + Digital marketing for gastronomic businesses.
- + Customer management on digital networks and platforms.
- + Gastronomic branding and storytelling.
- + Promotions and commercial campaigns.
- +Gastronomic CRM and loyalty programs.
- +Menu engineering and strategic pricing.
4
ModuleOperational, Legal and Human Talent Management
- + Kitchen, warehouse and living room operational processes.
- +Logistics, inventories and supply.
- + Health regulations, licenses and labor regulations.
- + Service standards and operating protocols.
- + Recruitment, training and leadership of teams.
- + Time management and operational productivity.
- + Integrative Project: Presentation of the operational plan of a gastronomic business: Creation and implementation.
Competency development modules
5
Module
Digital Competencies
With a practical focus on technology, participants will be able to apply the most relevant digital tools on the market.
- Excel for data modeling.
- Data visualization with Power BI.
- AI for productivity and data analysis.
6
Module
Leadership and Soft Skills
The key leadership capabilities of the participants will be enhanced, allowing them to inspire, guide and enhance their work teams.
- The keys to the leader.
- Transformative leadership.
- Effective communication.
- Delegation and coaching.
- Critical thinking.
- Integrity as a competitive advantage.
7
Module
Acceleration of Employability
Enhance your personal brand and positioning in the labor market through practical workshops.
- WORKSHOP: LinkedIn networking and management techniques.
- WORKSHOP: Personal brand.
- WORKSHOP: Preparation for interviews.
8
Module
International Immersion: Trends that Configure the Future of Work
It offers a global vision of the trends that transform the world of work, focusing on the impact on employability and future skills.
- Conference: Impact of the trade war between the USA and China on the global economy.
- Conference: Recruitment by values: Cultural feed.
- Conference: Strategy in the era of uncertainty.
Specialty skills
- Design and evaluate sustainable gastronomic business models.
- Manage costs, budgets and finances of a gastronomic business.
- Develop gastronomic marketing and loyalty strategies.
- Lead operations, equipment and service standards.
- Implement management indicators to improve profitability.
- Integrate digital tools for business analysis and management.
Featured attributes of the program
The program integrates business models, costs, marketing and operations with analysis of indicators and digital tools, allowing the participant to make informed decisions and structure profitable gastronomic businesses.
Strengthens strategic vision, talent management, customer experience and operational planning, aligning all areas of the business towards efficiency, quality and sustainability.
*Certification
Once all the modules of the program have been approved, the participant will be awarded the Certificate of Specialist in Gastronomic Business Management on behalf of UCV+ Executive Development Center of the César Vallejo University.
*UCV+ Executive Development Center reserves the right to reschedule or cancel the start of the program if the minimum number of participants is not reached, communicating said decision in a timely manner to those registered.
