Onsite Course
1 academic year
On Campus with teacher or Online self-study
147 Students Enrolled
Master in Restaurant Management
On Campus or Online
In-company Internship
Apply nowMaster in Restaurant Management
On Campus version
The Master in Restaurant Management at HTL International School is a one-year intensive academic program designed to prepare future professionals and leaders in the hospitality, gastronomy, and food and beverage industries. The program provides students with the management, operational, and entrepreneurial skills necessary to successfully lead restaurants, catering businesses, and food-service operations in a global market.
Students gain comprehensive knowledge in restaurant operations, service excellence, menu planning, cost control, human resources, marketing, and customer experience management. The curriculum emphasizes both strategic decision-making and hands-on practice, ensuring graduates are ready to enter the workforce immediately upon completion.
The language of instruction is English, with additional foreign-language modules available in Spanish, French, or Russian. Students can take official language exams such as DELE or SIELE Global (levels A1–C1). HTL International School is an accredited SIELE Examination Center of the Instituto Cervantes, enabling students to earn internationally recognized certification on campus.
The academic year is structured into three trimesters:
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Theoretical trimester, including professional management subjects and language study.
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Business Planning and Research trimester, focused on strategic development projects.
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Internship trimester, offering professional training in restaurants, hotels, or catering companies in Spain or abroad.
Evaluation is based on continuous assessment, examinations, and a final project presentation. The specialization modules are grounded in real-life case studies and industry practice, allowing graduates to transition directly into managerial roles without additional training.
Courses may be completed on campus in Barcelona or through the virtual classroom (live streaming), offering flexibility and mobility for international students. This hybrid structure ensures uninterrupted learning and global access to high-quality education in restaurant and hospitality management.
Master in Restaurant Management
Online version
Program structure:
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The Online Study Modality at HTL International School offers students 24/7 access to a specialized e-learning platform containing all materials for every compulsory module included in the academic plan.
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All students complete a foreign language preparation module in Spanish, French, or Russian. It is recommended to take an official DELE or SIELE Global exam at levels A1–C1. HTL International School is an accredited SIELE Examination Center of the Instituto Cervantes, allowing students to obtain certified Spanish-language proficiency directly through the school.
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Each module has a three-month duration for completing all required assignments, tests, and final projects. All exams and presentations are conducted online, with no campus attendance required.
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Students may complete a professional internship anywhere in the world. HTL manages all internship agreements, and internships can run simultaneously with theoretical studies. Upon completion, the evaluation certificate must be submitted to include the internship in the academic record.
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Students can switch between Online and On-Campus modalities every trimester, ensuring complete flexibility and global accessibility.
Program Details
Admissions
Qualifications
Career Paths
Faculty/Methodology
Internships
Final Exams
Study Plan
ONLINE ENROLLMENT FORM
To enroll in the Master’s Degree, it is necessary:
1. fill out the online application form below
2. submit the requested documents:
- passport copy
- last study transcript
- CV
- English level certificate, if any. If you don’t have any proof of your English level, you have to fill out the online placement test to be completed online before the online application is submitted. The direct link is on the Admissions page.
On completing this Professional Program of Study you will:
1. Be awarded the
- Master’s Degree in Restaurant Management
- SIELE Global (Spanish Language for Foreigners official diploma) or
- French/Russian Language Level Certificate
2. Have attained an accredited qualification for managerial and supervisory levels, showing you possess competence in professional work activities.
3. Have attained a high-level qualification equated to the International studies framework as a Master’s Degree or Master Propio according to the Spanish National framework.
Restaurant managers plan, organize, direct, control, and evaluate the operations of restaurants, bars, cafeterias, and other businesses that operate serving food and beverages. Restaurant managers may be employed by restaurants, bars, hotels, resorts, etc. Restaurant managers still require great customer skills but apply management skills to ensure the labor and financial goals of the organization are maintained.
Responsibilities:
- Organize, direct, and evaluate food and beverage service
- Recruitment and training of staff
- Shift scheduling
- Performance management; monitor staff performance and provide feedback
- Purchase and control of inventory
- Monitor revenues and expenses
- Ensure the practice of health and safety regulations
- Negotiate supplier arrangements for food and beverage products
- Negotiate with clients for the use of facilities for catering, parties, banquets, etc
The program aims for students to acquire the necessary knowledge to work in the Restaurant Business. The program focuses on a number of topics, including the food sector structure, establishment business plan, deep menu and beverage knowledge, menu planning, hiring process, employee training techniques, catering event management, marketing and promotion issues, and quality control. Business skills like finance and accounting themes will also be covered. The F&B module will cover subjects such as customer service, different service sequences, staff issues, and supervision techniques.
Restaurant managers are the leaders in the kitchen and the front of the house in restaurants of all kinds. Responsible for the overall operation of the restaurant, food, and beverage managers hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation, proper and legal alcoholic beverage service, kitchen safety techniques, and understanding of health standards. Restaurant managers make sure that the company is represented correctly and that the company’s standards are upheld. Restaurant managers also set daily and weekly cleaning schedules for the kitchen and front of the house, hire, train, and discipline employees, and set work schedules. They keep tabs on food costs, waste, and employee hours, doing their best to optimize profit for their company and create the best dining experience possible for customers.
According to the World’s 50 Best Restaurants ranking, Spain is the Nº1 country in gastronomy, the world’s best restaurants, and pastry.
Internships or cooperative working opportunities are available as part of many hospitality and food-service management training programs. Students can take advantage of these opportunities to gain hands-on experience working alongside professionals in the field. Internship experience can also be helpful for a student seeking to develop his or her resume.
The program blends the on-campus theory with the online study platform and in-company practical internship. The academic year consists of three trimesters: theory trimester (language classes and professional subject classes); business planning and research trimester, and the Internship trimester.
On-campus modality includes the possibility to connect to a virtual classroom from anywhere in Spain or in the world, and participate in class with all the students and the teacher. It is not required for students to be in a face-to-face class for any theoretical studies, exams, or projects. This gives students and teachers the flexibility necessary in the modern world
Online modality consists of access to an online self-study platform, available 24/7. It is not required to spend a particular number of hours per day or week on the platform. Students can study at their own pace, combining studies with an internship/job. Exams and evaluations are done on the self-study platform. The Final Business Planning and Research project is presented in an on-campus modality (in front of the teachers)
After the theoretical trimester is finished, all students need to do an internship. Internship requirements are:
* 240 hours per academic year (with the possibility to do more hours)
* internship tasks need to be in line with the study program
* internship can be done anywhere in the world, in person or remotely
* HTL International school does not place students in the company, but will assist with finding an offer and signing an internship agreement
For those who are working full-time or do not want to do the internship for any reason, there is an alternative to cover the necessary hours. This will be explained by the tutor.
- Exams and Projects
- Continuous Evaluation
- Internship evaluation
- Final Business Planning and Research Project
- Official Exam of Spanish Language for Foreigners DELE or SIELE; French/Russian language exam
Master in Restaurant Management
STUDY PLAN: 720 h
Module I: Restaurant and Bar Management
- Introducing food and beverage management
- Understanding eating out
- Developing the concept
- Understanding and developing the menu
- Food and drinks purchasing and storage
- Food and drinks production and service
- Managing the quality of the restaurant and bar
- Developing the business plan
- Financial operations in restaurant and bar
Module II. Strategic Marketing
- Essence of Marketing
- The strategic marketing planning process
- Mission, value strategies, and market definition
- Internal analysis
- Customer analysis
- Industry analysis
- Competitors analysis
- SWOT analysis
- Corporate objectives and corporate strategies
- Marketing objectives and marketing strategies
- Product, price, place
- Marketing communication
- Organization and implementation of marketing
Module III. AI Management
- AI Introduction and History
- AI use Risks and Benefits
- Artificial Intelligence and Human Ethics
- Management of AI
- Use of AI in:
- Marketing
- Production and Development
- Hospitality and Tourism
- Education and Arts
- Future of Artificial Intelligence
Module IV. Leading customer experience
- Introduction to customer experience
- Qualities and Actions of the Customer-focused Leader
- Customer Insights and Priorities
- Recruiting for Attitude, Training for Excellence
- Motivating and Empowering Your People
- Communication and Praise
- Improve and Innovate
- Consistently Consistent
Module V. Foreign Language (Spanish, French or Russian)
- Official SIELE exam of Spanish for Foreigners preparation module
- General French or Russian Language test according to the initial entrance level
Module VI. Professional Spanish/French/Russian Language
Module VII. Final Project
· Project design
· Research tools
· Personal reflection
· Appropriate questionnaire designs
· Conducting academic research, literature search, and review
· Developing a research question, hypothesis and methodology
Module VIII: Internship
- Exams and Projects
- Continuous Evaluation
- Internship evaluation
- Final Business Planning and Research Project
- Official Exam of Spanish Language for Foreigners DELE or SIELE; French/Russian language exam
*One academic hour: 45 minutes
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