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SPECIAL GUEST IN THE MILAN EDITION: SIMONE RUGIATI
Milan, October 21-26, 2024
The Food and Beverage Manager manages the activities related to catering in hotel, restaurant and tourist accommodation facilities, in all the components into which they are divided. The Michael Page Observatory listed the figure of the F&B Manager among the rising professions.
The Food & Beverage Manager, accomplice to the demand for quality services and excellent food and wine products, has become the main person responsible for every catering business: he or she is in charge of managing and optimizing economic resources, personnel and services, product procurement and the choice of suppliers, quality/quantity control of food and beverage production and distribution.
It sets the budget and controls costs, taking care of maintaining the standards of the service provided, and finally organizes the space and takes care of the hygiene of the facility.
The position of food and beverage manager finds a place in hotel and tourist establishments, catering companies, restaurants and fast food outlets, bed & breakfasts and itinerant businesses, as well as in any company operating in the food sector that needs to be administered and managed consistently with its business objectives.
To enter the Master's program for Food and Beverage Manager, you must have earned a High School Diploma.
Textbooks will be provided to each student.
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
CATERING: FACILITIES AND SERVICES
CONTROL OF QUALITY STANDARDS
RESTAURANT MARKETING
ELEMENTS OF BUSINESS MANAGEMENT
WINE MANAGEMENT
MENU PROGRAMMING
COST MANAGEMENT IN FOOD AND BEVERAGE
PERSONAL FOOD SHOPPER
The Food Delivery
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Internship issued by the host facility
PROPEDEUTICAL: Text-based study and online platform; 20-hour online course aimed at issuing the Level 3 HACCP Certificate
AULA PHASE: 12 hours online + 48 hours full immersion at one of our locations + 4 hours live streaming seminar on food delivery
PROJECT WORK: Construction of a Business Plan with guidance from one of our faculty members
INTERNSHIP: 300 hours of internship in the region of residence, in part-time or full-time mode (*phase reserved for those under 40)
PROFESSIONAL ORIENTATION: Resume development and dissemination and/or video Curriculum in the region of residence or preference
Special guests in the Contemporary Cuisine, Art of Plating and Food and Beverage Manager tracks.
A chef by extraction, Simone Rugiati is a constantly evolving artist and professional: a TV host, author and producer who is much loved by Italian audiences, he collaborates with TV, radio and editorial networks on leading national circuits.
Always considered the pioneer of show cooking in Italy, today he is involved with his association "Simone Rugiati S-Chef for future" which works in Kenya for charitable missions.
He announces the hosting of "Tu si que vales" and "Street Food Battle" broadcast by Mediaset, "Cuochi e Fiamme," "Food Advisor" and "Italy Bites at the Restaurant" aired on Food Network.
Volcanic and creative by character, to this day he is also an entrepreneur and consultant for many Italian companies and Brands, devising menus and projects that are always on the cutting edge.
His first home is the Food Loft Milan, a Milanese location where he produces web and TV content, conceives new formats and hosts events with his catering of excellence
Born in the foothills of Campania Felix and raised in the heart of the Food Valley, Nello Gatti has always had an intrinsic connection with food and wine. A sommelier with an international profile, he has earned the alias "The Ambassador" over the years thanks to a path that has seen him grow professionally in different Areas and Countries, establishing numerous collaborations and Partnerships in the Wine, Food and Hospitality sector around the world. Returning from London in 2019, he is engaged in activities to develop and promote the wine sector always accompanied by his goblet, camera and pen.
Founder and CEO of AD Consulting, which specializes in new business start-ups with a focus on cost management.
CEO of Nabi Lakes.
He has gained years of experience in the foreign market and specialized in the catering industry.
Lecturer in food cost at numerous management schools.
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Expert in tourism marketing for hotels, Cino Wang Platania deals with social media marketing and blog tour management for various hotels and restaurants, also carrying out hotel consulting. Professional teacher of marketing and social media management for tourism.
F&B Manager, bartending trainer and bar room with years of experience in the luxury tourism sector. Over the years she has travelled around the world and can boast 15 international awards in the bar industry. Training Centre tutor for the International bartenders Association. Among the most important structures with which she has collaborated are the Yacht Club Costa Smeralda, Lungarno Hotels in Florence, jumeirah Grand Hotel Via Veneto Rome, Radisson Blu and Grand Hotel Plaza Rome. Chioma will be present in the editions of Rome and Florence.
Expert in Food and Beverage, works at a national level, collaborating with several prestigious structures, to support them in operational and logistic management, dealing in particular with the selection and training of staff, product quality control, purchasing management and cost analysis.
Sommelier for the Italian Association sommelier since 2004, Matteo M. Galiano is organizer of events, tastings and thematic routes in the field of food and wine. Holds the positions of CEO, wine experience manager and sommelier for MIC srls, owner of the Tibevo brand.
"A professional journalist since '91, I am currently editor-in-chief of the DoctorWine website as well as Daniele Cernilli's Essential Guide to the Wines of Italy. I enjoy being a journalist, I also love the work of editing and coordinating contributors at least as much as I love traveling around Italy to discover new small producers to introduce to our readers. I took my first steps into the world of wine more than 30 years ago, fascinated on the road to Damascus by an Ais course. When I then started working, I have always divided my time between a more purely journalistic career (obtaining almost at the beginning, while still very young, the editorship of the monthly Bread & Wine, and most recently, that of Euposìa) and a career in public relations, even outside the sector (for all, the Press and Communication responsibility for the Giro d'Italia and other cycling events tagged Gazzetta dello Sport)." Present in the Rome and Florence editions.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
