Management of Gastronomic Sciences for Well-being

Profile: Manager of Gastronomic Sciences

Functions:
– Coordination of activities along the entire food supply chain (acquisition of foodstuffs, warehouse management, transformation and distribution processes, waste management).
– Organization and management of internal and external communication flows within catering companies.
– Training and continuous updating of catering staff (food science, hygiene and safety, user health profile, communication and interaction with users, customer psychology, language skills).
– Knowledge of accounting and taxation in the catering industry.
– Analysis of eating behaviors of catering users.
– Analysis of the perception of the quality of the catering offer.
– Management of relationships with clients, institutions, and users.
– Providing technical guidance for the preparation of specifications and bids for tenders.
– Dissemination and monitoring of the application of disciplinary regulations for food transformation.
– Evaluation of the efficiency and effectiveness of the system in achieving objectives.
– Development of strategies for enhancing and communicating the catering project.

Competencies:
– Process control and management.
– Food science and gastronomic transformations.
– Health profiles of catering users.
– Ability to interact with different professional figures.
– Ability to work in a team and coordinate workgroups.

Career Opportunities:
A Manager of Gastronomic Sciences can find opportunities in large companies involved in catering, including school, hospital, corporate, prison, welfare association catering, or individual facilities that need to independently activate/manage a catering service.

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Profile: Wine and Hospitality Management Supervisor

Functions:
– Coordination of all activities related to customer hospitality and cellar management (management of equipment and beverage suppliers, warehouse management and rotation, transformation processes).
– Analysis of beverage cost and service cost, and management of sales prices and revenue.
– Promotion of products.
– Organization and management of human resources.
– Organization and management of internal and external communication strategies for wineries and hospitality companies.
– Knowledge of accounting and taxation in Wine and Hospitality (W&H).
– Analysis of eating behaviors of W&H users.
– Training and continuous updating of service staff (food science, hygiene and safety, agronomy and oenology, sommelier, communication and interaction with users, customer psychology, language skills).
– Evaluation of the efficiency and effectiveness of the system in achieving objectives.
– Development of enhancement strategies for W&H projects at the local, national, and global levels.

Competencies:
– Process control and management.
– Strategic communication and marketing.
– Language skills.
– Agronomic and oenological skills.
– Ability to interact with different user and professional figures.
– Ability to work in a team and coordinate workgroups.

Career Opportunities
A Wine and Hospitality Management Supervisor can find opportunities in hotel, restaurant, wine bar, and catering companies, as well as in wineries and agritourism companies.