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What is talent in gastronomy? This concept not only refers to the ability to cook, but also refers to creativity, the ability to innovate and business sense. Objective Understand the role that the team members in a gastronomic restaurant have, in order to adequately satisfy the […]
Design thinking, lean startup or SCRUM are not terms far removed from gastronomy, nor are they elements of the future, they are management methodologies that we can apply now to bring our business closer to demand. Through this training program in project management through agile methodologies for the HORECA sector, you will learn new tools with which […]
With the training day "Entrepreneurship in the gastronomic sector" we want to make known the steps to follow to be able to undertake in the gastronomic sector, in order to be able to develop a business idea in this sector. Objective: Review of all the necessary phases to understand the sector and the characteristics of the company […]
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