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Master in Restaurant Branding

Ho.Re.Ca. Marketing Manager

Individual or group training course

WHAT YOU GET WITH THIS COURSE
300 hours of national internship in part-time or full-time mode

Specialize in Management of the Ho.Re.Ca. sector.

The term Ho.Re.Ca (Hotellerie - Restaurant - Café) defines a specific business sector that directly addresses hotel, restaurant and catering companies. With this meaning also includes all activities related to consumption away from home also called Away From Home, AFH. 

The Ho.Re.Ca. Marketing Manager is a specialized figure in the Food business sector. This figure is mainly responsible for planning and implementing marketing and communication strategies to gain more market share and differentiate from competitors in the Ho.Re.Ca. sector. 

Knows strategies for devising a solid brand narrative to build a recognizable identity over time while maintaining a results-oriented entrepreneurial mindset.

JOB OUTCOMES AND BUSINESS OPPORTUNITIES.

Employment outlets for this professional figure are many within the HO.RE.CA. sector: marketing agencies, consulting firms, hotel offices, restaurants, bars, and startups. 

Communication and marketing agencies, hotel and tourist facilities, catering companies, restaurants and fast food outlets, bed & breakfasts: every company operating in the food sector needs to be administered and managed consistently with its business objectives. So the job placement of the Ho.Re.Ca. Marketing Manager can occur indifferently in all these types of facilities. 

300 hours of national internship in part-time or full-time mode

Private course attendance certificate, Project Work certificate and Internship certificate. 

CV and video CV

COURSE DETAILS

The objective of the course is to provide future marketing managers in the HO.RE.CA.sector with the necessary skills to carry out strategic marketing and communication activities, up to and including the conception and creation of a brand identity through a recognizable narrative. 

Textbooks will be provided to participate in the Master's program.

REQUIREMENTS

A bachelor's degree in Marketing, Communication or relevant experience is required.

Hints of legislation and economic aspects

  • Workplace safety
  • Hints of health legislation
  • Overview of food labeling regulations
  • Overview of food packaging regulations
  • Overview of food waste disposal regulations
  • Outlines of administrative law

Marketing and management 

  • Food marketing & location management 
  • Economics and structure of the hospitality market 
  • Organization and management of services 
  • Soft Hospitality Management Software 

The Ho.Re.Ca sector 

  • Industry facilities
  • Non-domestic consumer products
  • The Ho.Re.Ca. supply chain.
  • Distribution coverage and operational logistics supply services nationwide
  • The analysis of sales data
  • E-commerce integrated information systems 
  • Activation and promotion of online sales

Brand identity 

  • Strategies for analyzing, processing and using brand identity
  • Hints of digital design and reporting:
    - identify the objectives
    - enhance the uniqueness
    - Identify and convey the brand (graphic-visual signs)
  • Storytelling, communication and relationship levels of branding - internal (the company)
    - External (stakeholders, customers, customers)
  • the inspirational moodboard 
  • The brand style guide, with color study and harmonious and customized palette

Communication and launching the Ho.Re.Ca. structure on the market 

  • press office: what it's about and what it's for 
  • the press release 
  • Social Media and Ho.Re.Ca. 
  • Focus targeting strategies and techniques
    - brand Awareness
  • reputation 
  • organization of events 
  • The customer relationship in digital (positive feedback and complaints)
    - Customer relationship (positive feedback and complaints) in digital 

Private course attendance certificate, Project Work certificate and Internship certificate.

Preparatory lessons: texts + online platform
Classroom phase: 30 + 12 hours (individual); 48 + 12 hours (group)

Project Work
Internship phase: 300 hours of internship national In part-time or full-time mode
CV and video CV 

HOW TO APPLY 

Fill out the information request form and we will contact you within a few days. School and work CVs, as well as the motivational letter produced, will be considered in the selection of candidates; a portfolio of previous work can support the application. The selection board, considering these elements, will notify the outcome of the selection and

admission to the Course/Master; only then will it be possible to submit the registration form. 

AGEVULATIONS 

Possibility of financing the registration fee; 

Career-focused meeting during the classroom phase; 

Video CV ; 

Elaboration and updating of the CV for the dissemination to companies in the sector at the end of the training course; 

Reporting of accommodation facilities in areas adjacent to the location of full-time lessons.

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VALENTINA NOVELLO

With 10 years of experience in Marketing, he has developed online and offline marketing campaigns for several companies belonging to Food & Beverage and operating in both Ho.Re.Ca and Off-trade.

She specializes in branding strategies, market analysis and research, new product launch management, digital marketing, social media and advertising.

He has successfully managed marketing projects in complex international settings such as North and South America, Asia, Europe and the Middle East.

With TIS Communications -group that deals with Communication and Digital Marketing- supports brands that want to grow and stand out in the market.

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DEBORAH NANIA

Web marketer for over 15 years and founder of GialloZafferano.it, the number one recipe site in Italy. Her experience and passion for food led her to focus on this sector and to deal not only with marketing and communication but also with television productions for major networks such as Canale 5, Fox Life, La7, and recipe books that have become best sellers.

She has long been a consultant for food, editorial and web realities, and a contributor to trade magazines. Her most recent projects include founding the media company Foodiesfaction with the launch of the website soniaperonaci.it.

Since 2019, he has directed TIS Communications, a digital marketing and communications group operating throughout Italy dedicated to the world of food, catering and hospitality that focuses on supporting companies eager to effectively communicate their identity both online and offline.

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MICHELA BELLOMO

Michela Bellomo is brand creator and color strategist.
In his creative workshop Michilab, helps freelancers, start-ups and companies discover their essence and design their online and offline identity through colors.
It promotes the Kind Business, a business model based on mutual respect and intellectual and economic honesty, which is good for the world and businesses through paths and services that put the Person at the center.
He founded Sognosolocolors, an innovative community where, together with a colorful Team, it spreads a new culture of wellness and awareness.

Michela Bellomo is vice president of Women's Network, the national association of Women in Ownership.

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BENEDETTA RUGGERI

Benedetta Ruggeri is an eclectic entrepreneur with proven experience in Branding, Communications, Public Relations, Digital Marketing.

After 15 years as Marketing and Communication Manager in a multiplicity of Italian and international companies, operating in different sectors, from finance to technology, he founded bbrand in 2013, an agency specializing in Marketing and Communication consulting services for medium-sized B2B companies. Since then he has been passionately dedicated to accompanying companies through the most complex communication challenges, helping them intercept future trends.

Passionate about events, she is a keen observer of all that the city where she lives, Milan, can offer in terms of artistic-musical events, privileging in particular the beauty of the world of dance.

As a supporter of women's causes, in 2015 Ruggeri created Esclamativo Donna, the nonprofit association that aims to enhance the talents of women in the arts and culture through the development of collaborative networks.

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EDOARDO SANTAMATO

After graduating in marketing management from Bocconi University in Milan, Edoardo began working at a communications agency. There, first as an account and then as a copywriter, he follows clients such as A.C. Milan, San Benedetto, Stroili, Generali. Having gained some experience, he decided to open his own reality with Benedetto Papi: Invasione Creativa.

The communication and branding studio has signed campaigns for Disney, Lego, Rilastil, Morellato, FIAT and still carries out branding projects for Italian and international realities.

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MONICA PICA

An expert in marketing and communication with a strong propensity for business and public relations, she has been consulting for manufacturing and marketing companies in various sectors since 2005: food, agribusiness, food and wine, tourism, manufacturing, wood, construction, design, fashion, industrial, road, automotive, and sports.
A lecturer, speaker and entrepreneur, she founded the Pujje oil company in 2016.
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MICHELE STOCOLA

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.

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FEDERICA BELLIFEMINE

I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.

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IVAN MASSI

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.

OUR PARTNERS

WHY CHOOSE US?

WITH BONUS CHEF, YOUR TRAINING IS WORTH MORE!

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

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.

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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. 

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