Master in Food and Beverage Management Online

Rome Business School's Master Online in Food & Beverage Management offers complete training and the ideal skills to start a strong and productive career in this sector.

Apply now Contact us

Formula: Specialized - Online

Language: English

Enrollment: 88%

ONLINE: 10 Available seats

Intake: October Open Scholarship up to 15% valid until September, 30th.

Master Food and Beverage Management’s Overview

Top 50 – Global Ranking
Ranked N. 22 in Food and Beverage Management, Worldwide by Eduniversal

This Master is issued under the patronage of:

Volognano logo and the text has a specific function

The Volognano Castle is located in the heart of the Chianti Colli Fiorentini area and is an Italian excellence in the production of young and aged wines IGT Chianti Colli Fiorentini, grappa, extra virgin olive oil and Vin Santo.

The goal of our Specialized Master Food and Beverage Management is to train professionals capable of generating competitive advantages, capitalizing on new technologies and using the most advanced marketing techniques to promote companies and products in the food and beverage sector.

Rome Business School is a member of Planeta Formación y Universidades, an international network created in 2003 by the De Agostini and group Planeta that embodies a strong commitment from both companies, university education and vocational and lifelong training. 

Shape your professional path through 4 pillars:

  • Real link with companies

An international network of companies partners to help young and senior professional in building their careers and RBS to create the better learning experience possible, thanks to Business Practice LAB, Company visits, in class exercises and exclusive lecturers

  • Internationality

Rome Business School is proudly the most international business school in Italy, being able to immerse our students in a stimulating environment, thanks to our international faculty, our exclusive Bootcamps in Silicon Valley, Barcellona, Paris, Rome and Tuscany and mixed ethnicity in our classes.

  • Professional Impact

Our higher purpose is to build managers and leaders. For this reason we’ve built our Masters around our student’s professional and personal growth, providing different service and experiences, just like our Career Service, multiple company meetings, Company Shadowing, Individual Coaching sessions and a soft skills program.

  • Higher Purpose

Following our motto, Better Managers for a Better World, an entire section of our Masters is fully dedicated to higher purpose in business, Corporate Social Responsibility and creation of a sustainable approach and mindset to business.

Why choose our Specialized Master Food and Beverage Management?

  • Practice Lab
    Powered by Chianti, Consorzio vino Chianti.

    Chianti Classico logo and the text has a specific function

     

Where students have the opportunity to put theory into practice and working on a real financial business case. All labs are run by managers from national and international companies, who teach participants how to prepare and present real company cases. 

*company partners are subject to change during the year 

  • Salary Increase. After the completition of the Master Food and Beverage Management, our students get on average a +24% salary increase, thanks to: 
    • Independence and decision making: 91% have increased both.
    • Responsibilities: 84% of students have gained more responsibilities in their current job. 

 

  • Global Experience  

International Bootcamp in Silicon Valley, Barcelona, Paris, Rome and Tuscany 

During 2022 RBS has decided to upgrade the Bootcamps offer, adding 3 more international experience, in which tudents will experience an intensive and fully immersive business experience, meeting international managers and developing new bonds with foreign students.

  • CAREER SERVICE

    Structured and divided in two main pillars

      • RBS4ENTREPREUNERSHIP

    Dare to think differently. Dare to act innovatively.

    A 5-step structure is built to help you discover how to organize, chose and bring to life your business idea

      • Career Accelerator Program

    Explore, Build, Engage, Act, Evolve

    An entire team of professionals provides our attendants with a personalized Career Path specifically designed to shape his or her own professional profile in order to become a competitive figure in nowadays’ job market.

Among our partner: 

logo's brand partners and the text has a specific function

Food and Beverage: The master program’s structure 

The Specialized Master Food and Beverage Management in the Online or On-Campus format is designed to develop professionals who will master and hone their skills and embrace change, equipped not only to recognize the production and quality assurance processes particularly related to Food, Wine and Beverage, but more importantly, to operate in a global market thanks to their effective specific management and communication competencies. These professionals will also generate competitive advantages and build deluxe brands in the fine food, wine and beverage sectors by capitalizing on new technologies and using the most advanced marketing techniques to promote companies and products.

explanation-course. Text has a purpose and is not written in any other section in the page

Be aware 

Mind-Opening & Knowledge Management Setting 

25% Program 

Core Management Competences 

  • Marketing: Traditional & Digital 
  • Project and Operations Management  
  • Management Economics 
  • Accounting and Budgeting  
  • Entrepreneurship and Business Planning  
  • Business Strategy 
  • Human Resources Management 

Innovate 

Focusing and specializing 

60% Program 

  • The Global Food, Wine & Beverage Industry  
  • Food Management  
  • Wine and Beverage Management  
  • Deluxe brands, Marketing and Communication of Food, Wine & Beverage  
  • Sales Management for Food, Wine & Beverage 

 

Transform 

Being an innovative and responsible leader 

15% Program 

International Strategies, Industry Innovation and Future Trends  

  • New Technologies: from Production Chain to New Product and Service Development 
  • Understanding Food, Wine & Beverage Processing Technologies  
  • UN Sustainable Development Goals, Innovative Startups and Internationalization Strategies 

The Online Learning Methodology

Adhering to the highest standards of teaching methodology provided by EFMD, the Master is taught through interactive lectures, case study analyses, exercises, discussions, teamwork exercises, video conferences, business analysis and sessions of student presentations. Students are encouraged to read and engage in discussions and debates. The teaching methodology is based on learning by doing, with lecturers implementing a student-centered approach, getting students involved and providing activities that allow students to apply the knowledge acquired. The Online Methodology consists of live, interactive lectures, led and facilitated by professors. The programs are self-paced, as students take pre-master courses at their own speed and using self-assessment exercises. This practical, applicable methodology consists of synchronous and asynchronous activities.

online methodology of the course. The image is a graphic image with text that has a purpose

  • SELF-PACED

Students are free to learn at their own pace and define personal learning paths based on their individual needs and interests, as well as the content provided, taking into account the deadlines for learning, evaluation and assessments. The self-paced methodology is applied on the pre-master courses, which are based on pre-recorded interactive sessions led by the lecturer professor, with a PPT presentation, exercises and self-assessment for each course. Students study the material at their own pace and do a self-assessment exercise to track their progress.

  • PROFESSOR-LED AND FACILITATED

The online learning methodology is fully professor-led and facilitated live in real time. Every lecture is created and delivered by a lecturer using our online platform Blackboard. The communication tools used by the lecturers include discussion forums, chats, emails, breakout sessions, whiteboards, and audio and video sharing to communicate and work together. As a final step, sessions usually include an exercise or assessment to measure the learning.

  • LIVE & INTERACTIVE

The online methodology in every class is live and interactive. Teaching methods and techniques are used creatively to develop an engaging and motivating learning experience. There is frequent interaction with the student interaction to foster and maintain engagement and promote learning.

  • PRACTICAL & APPLICABLE

The online learning methodology is practical, with all the class activities and online learning methods, e-content and materials used also being put into practice in the different assessments (self-assessments, tests and practical assignments), capstone project and class activities.

  • SYNCHRONOUS AND ASYNCHRONOUS ACTIVITIES

The online methodology is structured as a combination of synchronous or real-time activities (such as online platform chats, breakout rooms/sessions, virtual pooling, virtual whiteboard, etc.) and asynchronous or on-demand activities, which students can do whenever suits them best in terms of their preferences and other commitments (such as emails, discussion forum platforms, online platform meetings, recorded lectures via links, virtual coffee and conversation sessions, etc.).

Leadership Program 

Soft skills are personal attributes that can affect relationships, communication, and interaction with others, which are crucial for business success and effective leadership in the high-tech world and digital transformation in which we live. None of the new technology and innovation can be applied without proper leadership. The Leadership Program is a path towards self-discovery, empowerment and reinvention, enabling participants to become leaders of the future. The program is practice-based, consisting of 5 interactive courses, including a self-assessment test, role plays and quizzes. 

  • Communication & Persuasion in the Digital Age.
  • High Performance Collaboration 
  • Agile Leadership. 
  • Scenario & Forecasting 
  • Emotional Intelligence.

Business Practice
Practice Lab | In partnership with Chianti, Consorzio vino Chianti.

Rome Business School Practice Lab is the place where theoretical concepts are put in practice and participants learn through experience. The Lab is run by managers from leading national or international companies in the sector/industry, who will examine different specialist knowledge, work on exercises and network, while sharing their experience and expertise with the students. The Lab is entirely run by the School’s Partner Companies and the activities included are specific for each Master program and goal.

The Practice Lab consists of 3 main phases:

Phase 1 | Manager Meet-Ups

Students meet two managers from the Partner Company, from different areas or divisions, such as finance and marketing, who share their experience of their day-to-day work and business, with a specific and relevant focus for the Master Food and Beverage Management.

Phase 2 | Hands-on Class

Students gain first-hand insight from the direct experience of company managers, enhancing the knowledge and skillset acquired on the Master Food and Beverage Management. They will analyze, assess, create and develop, a certain plan or strategy given by the company in relation to what they have studied in class and the company’s business operations.

Phase 3 | Get on Task

The company managers present two in-class business scenarios (business cases), so that, by implementing the concepts learned, the students find solutions and create strategies. At the end of the class, they orally present the final results and ideas.

 

Captstone Project:

At the end of your educational experience, you will have the chance to prove your abilities by tackling a real business challenge. Use your talent to identify opportunities and create a truly innovative strategy.
Work on one of two real Business Challenges of a specific company. Choose between a Business Plan, or a Food and Beverage plan. 

The Structure

To create your final project, follow the Ready, Set, Go Structure

    • Ready

Stage 1: Team Creation

Stage 2: Capstone Project – Kick Off

    • Set

Stage 3: Project Proposal, followed by two Mentoring Sessions

    • Go

Stage 4: Knowledge in Action

Stage 5: Capstone Project Presentation


Capstone Project presentation and grading 
 

 You will present your Capstone Project to the Academic Committee composed of the Master’s Program Director, and (if applicable) a select group of industry experts and managers.   

 The project will be evaluated in terms of content, originality, and presentation, plus a bonus for an excellent teamwork activity. 

The Practical Challenge: Develop a new sales and marketing strategy to increase the sales of the wine product line ‘Per Me’ and ‘Per Te Wines’ of the Volognano Azienda Agricola – Italian Winery. Company: Volognano Azienda Agricola.

Volognano logo and the text has a specific function

The Practical Challenge: Develop a food product range in line with hotel’s vision for both hotel guests and the local community. Company: Hotel De Ricci  

De' Ricci logo and the text has a specific function

The Practical Challenge: Develop a strategy to implement the sales for the new Coravin product – PIVOT. Company: Coravin Pivot 

Coravin logo and the text has a specific function

 The Practical Challenge: Relaunch the Consortium Colli Fiorentini website through an e-commerce platform and wine tasting services, Company: Consorzio Colli Fiorentini.

Chianti colli fiorentini logo and the text has a specific function

Rome Business School International Bootcamps experiences

lesson teachers with students. Text is decorative and it is a simple photo

During the full week you will experience an intensive and fully immersive business experience, facing challenges, dealing with managers, students and lecturers, and creating your own project that will be presented at the end of the Bootcamp Experience

  1. Silicon Valley – “Silicon Valley Bootcamp” to open your mind 360°
  2. Paris – ESLSCA | “Bootcamp: When Art meets Fashion and Luxury”
  3. Barcelona – EAE Business School | “Bootcamp on Entrepreneurship & Design Sprint”
  4. Rome – Rome Business School | “Bootcamp on International Business Leadership”
  5. Tuscany – Castle Volognano | “Bootcamp on Tourism, Food, Wine & Experiential Luxury”

Your Mentors

An International Leading Team | CAB

The Corporate Advisory Board embodies the spirit of collaboration between the academic world and the real management sphere by becoming one of the key players in the Quality Assurance Process, the process of continuous improvement of the Rome Business School’s range of Management Training programs.

Composed of 87 Leaders, Managers and Professionals from key areas of National and International Businesses, through the Corporate Advisory Board, Rome Business School activates a process of continuously updating its training programs.

87

Members

14

CEO and General Management.

29

Marketing and Sales Communication.

Faculty

Rome Business School’s Master Food and Beverage Management are held by highly selected international university professors, trainers and business managers, drawn from a variety of operational and professional fields. The teaching approach is aimed at the acquisition of know-how, in order to transfer truly useful competencies for the attendees’ professional development. 

lesson teachers with students. Text is decorative and it is a simple photo

PROGRAM DIRECTOR

CAMILLA CARREGA 

A graduate of the Università degli Studi di Firenze with a Bachelor Degree in Viticulture and Enology and a Master in Enology, she has worked as a Wine Instructor, Wine Department Chair and Academic Coordinator of Food and Wine Studies at Apicius International School of Hospitality in Florence, traveling several times to the USA to promote the Italian lifestyle through food and wine, collaborating with the James Beard Foundation in New York, and several American universities. Camilla has also been the Academic Programs Coordinator at Gambero Rosso at its headquarters in Rome, the undisputed leader in the world in Italian Saper Vivere, Food, Wine and Lifestyle. Gambero Rosso is the Number One multimedia company in Italy, always at the forefront in discovering and launching new trends, and strongly involved in promoting and supporting the best products “Made in Italy”. For 30 years, Gambero Rosso has contributed to the achievement of the best Italian cuisine and wines, combining tradition and originality, the authenticity of raw materials and production innovation. She is also a mentor at Startupbootcamp FoodTech, the leading startup accelerator, supporting and scaling companies that are innovating and disrupting the food industry, where she mentors on all aspects of food and wine management, business models, and international education. Camilla is now the Property Owner and Chief Operating Officer at Volognano (www.volognano.com) and a freelance consultant on branding and communication strategy for Food & Beverage 

 

MICHELE CRIPPA 

Michele Crippa is a lecturer in the history and culture of cooking, gastronomic sciences and food technology. He is a technical-economic consultant for kitchen, gastronomy and event services, specializing in communication and marketing of the Italian food heritage. He has experience as a Sensory Trainer for taste-olfactory systems training and as Lead Auditor on UNI EN ISO quality management systems. He is also a qualified food safety auditor. He trained in Gastronomic Sciences at the University of Pollenzo and then attended the Food Quality Management and Communication course at the University of Pisa. He obtained his Master’s degree in Italian Food and Wine at the University of Padua. He has worked as a manager in the hotel and restaurant services sector and collaborated with important culinary training centres such as Alma, Gambero Rosso and Scuola Tessieri. He is the director and founder of Gastronomik, an agency specialising in gastronomic networking services and consultancy for the food industry, and of Neurochimica, a medical practice specialising in taste and smell disorders. He gained experience in the television field by collaborating with DRY Media and Endemol Shine Group in the development of the formats “Street Food Battle” and “Masterchef – Australia”. He is currently Director of Education at ITS Food Culture Communication of Jobsfactory and Lecturer at the University of Gastronomic Sciences, Pitzer College Institute and MIA Academy.

 

DIANA LENZI
After a few years working as a chef in various restaurants in Rome, for love and necessity, she took over the management of Fattoria di Petroio in 2008. She is a member of the organization Women in Wine and Young Agricultural Entrepreneurs (ANGA), working diligently to bring Petroio to even higher levels of excellence, while always respecting its history and traditions. 

 

SONIA MASSARI 

Dr. Sonia Massari is the Academic Director of the Food Studies programs of the University of Illinois at Urbana Champaign in Rome and Director of Gustolab International Food Systems and Sustainability, working in collaboration with 15 US universities, and designing and managing food studies programs in Italy, Vietnam and Japan. She is a scientific advisor of the Barilla Center for Food and Nutrition Foundation. 

 

ROBERTA VIRGILIO  

An experienced Executive Chef and a proactive, professional team-builder, combining cooking and engineering with nearly 10 years’ experience in kitchen management and consultancy and over 5 years in international cooperation projects in developing countries. She is skilled in negotiation, cooking, event management, and international relations. Her experiences include working as an executive chef at Caffè delle Esposizioni, and Chef Consultant and Project Manager at Laurenzi Consulting. 

JACQUELINE TOMEI
An experienced Food & Beverage Manager for a popular brand in Rome, Ginevra Consulting. A consultant specializing in startups and developing new F&B formats, she also works as a wine consultant and sommelier. She has a Bachelor Degree in Modern Languages and Literature from the Università La Sapienza in Rome. She also has an AIS Sommelier Diploma (Italian Sommelier Association) and has completed AIS Sommelier Masterclasses on specific wine categories, such as Burgundy, German Riesling, Nebbiolo, and Champagne. She is a Wine Consultant, Writer and Educator and has a Diploma in Food Photography and Food Styling from IED (European Institute of Design). 

SALVATORE COSENZA
Salvatore Cosenza is a Content and Community Manager, Food Writer and Marketing Consultant. He has a Bachelor Degree in Content Ideation and Digital TV Services from La Sapienza University in Rome. He writes articles about food and craft beer for several Italian websites and restaurant guides. Currently, he is a food writer for Agrodolce.it and teaches beer-tasting courses. He was the Community Manager of Yelp in Rome and previously worked as a TV author. 

ANDREA CARAPELLESE
Andrea is an International Expert on Investment and Technology at UNIDO (United Nations Industrial Development Organization). He coordinates and manages projects to integrate the private sector in the development cooperation mechanism in line with the 2030 Agenda and to achieve inclusive and sustainable industrial development. He has a Bachelor Degree in International Relations from Luiss University.  

LETIZIA SBREGONDI
CEO and Founder of [email protected], a company specializing in digital marketing campaigns and online sales with a focus on wineries. Letizia has a Bachelor Degree in Economics and Marketing and works in the world of wine as an Export Manager for Castello del Terricio. She has also worked as a Sales Planning Manager at Tannico.it and as a Sales & Brand Manager at Vinci Importadora–Mistral Group.  

VINCENZO LENUCCI
A graduate in Agricultural Sciences, Mr. Lenucci is a qualified agronomist who has been working at Confagricoltura since 1989, holding the position of the Director of Economic Department and Statistical Office of the organization since 2012. Over the course of these years, he has been responsible for overseeing international affairs, primarily being involved in matters such as international aspects of agricultural policy, the Common Agricultural Policy (CAP), rural development issues and other EU policies. For several years, before becoming Director of the Economic Department, he also managed the Presidency and Executive Director Secretariat, being involved in many complex projects concerning the structural development of the organization. 

Career and Entrepreneurship Services

Throughout your Master Food and Beverage Management, you will be accompanied and supported by our Career Services team. With over 10 years’ experience in education, we help young talents and managers to build their future, guiding them along the path that best suits their capabilities, desires and professional goals. 

In particular, according to the most recent statistics: 

  • 74% of our students manage to increase their salary after completing their Master Food and Beverage Management
  • 92% receive new employment offers  
  • 73% of our students get a job within 6 months of finishing their Master program  
  • 53% of our students are employed in a multinational company  
  • 69% of RBS alumni work outside Italy  

To give our students the best support achieving their professional objectives, we’ve structured our Career Service into two core areas: 

  • Career Acceleration Program 

The Career Acceleration Program will help you develop the knowledge, market insights and tools that you need to pursue a successful career in a specific industry. You will benefit from valuable connections with top companies and recruiters. 

  • RBS4Entrepreneurship 

We focus on your entrepreneurial side. 

Are you planning to start up your own business or dreaming about becoming the fresh and innovative driving force within an organization? We will equip you with skills and knowledge to discover, test and improve your entrepreneurial skills, develop a business idea and finally launch your own business. 

The Master Food and Beverage Managementis particularly suitable for those who want to pursue a career in the following roles: 

  • Food & Wine Manager 
  • Brand Manager 
  • Restaurant Manager 
  • Food & Beverage Service Supervisor 
  • Catering Manager 
  • Banqueting Managers 
  • Marketing and Communication Manager 
  • Director of F&B Operations 
  • F&B Consultant 
  • Entrepreneur in the F&B industry 
  • Winemaker. 

RBS EXPERIENCE

Networking and partners

Rome Business School has established solid partnerships with several world-renowned leading companies, such as Enel, Fendi, Bulgari, Eataly, IBM Italia, Land Rover and many others. To ensure that our students can build a strong professional network, we constantly organize guest meetings, visits, events and lectures with representatives of elite business ecosystems, encouraging interaction between leading professionals and students, and facilitating the process learning.

Multicultural classes

Thanks to the school’s purely international mold, students will have the opportunity to take part in classes with students from more than 150 countries. This will allow participants to increase their knowledge of other cultures other than their own.

Student Hub

Every year we welcome students from all over the world: from cities and small towns, of all cultural, ethnic and religious backgrounds. Rome Business School enhances the experience of students creating opportunities for learning, involvement, personal and cultural development that go well beyond the lessons.

Events

Our students will be able to participate in various activities: Coffee Meetings with the CEOs of prestigious multinational companies, company visits or simple events designed to promote socialization and intercultural exchange which has always been the central point of our school.

Admission process

Rome Business School works hard to maintain the highest standard of quality in the programs we offer. That’s why, in order to ensure the eligibility of the candidates, all applicants must undergo and successfully pass a selection process structured as follows:

Flow_enrollment. It is a graphic image and the text there has a purpose and is not written in any other section in the site

The admission process is aimed to verify the candidate’s eligibility to attend the Master. The candidate’s academic history, previous experiences in the topics covered in the Master and motivation will be matters of the evaluation. Once it’s sent, the application will be evaluated by the Rome Business School’s academic committee. In order to ensure the application’s suitability, it is important to deliver all of the required documentation.

Master Food and Beverage Management: Financial Aid and Tuition 

Payment

Payment of the participation fee of € 6.400 can be made in the following ways:

  • In 6 interest-free installments
  • Single solution (this option guarantees a 10% discount on the total amount)

Scholarships

Based on their personal profile, experience and proven motivation, the candidate may be awarded a scholarship to partially cover the participation fee. In fact, Rome Business School offers the most deserving candidates the opportunity to benefit from 7 different types of scholarships. These partial economic hedges can consist of 6 months of interest-free financing. 

  1. Early Enrollment Incentive 
  2. Lifelong Learning Scholarship 
  3. Academic Excellence Scholarship 
  4. Executive Women Scholarship 
  5. Entrepreneurial Grant 
  6. Better Managers for a Better World Scholarship 
  7. Student Loan Assistance Grant 

Competition for scholarships increases as the starting date approaches and funds are limited, so it is advisable to apply as soon as possible.

 

What is the figure of the food and beverage manager?
The Food & Beverage Manager, also known as the Catering Services Manager, is responsible for the organisation, management and coordination of all catering-related activities
What does the food and beverage manager do?
The Food and Beverage Manager coordinates and supervises all food-related activities. Using his managerial skills, he plans the budget, takes care of the procurement of raw materials, manages personnel and monitors quality.
What is the average salary of a food and beverage manager?
On average, employees in the Food and Beverage sector, have an average annual salary of approximately 38K€ gross
How can I get a job as Food and Beverage manager?
The world of food retail, food and HoReCa requires highly specialised professionals with in-depth knowledge of the market, the competitive environment, consumers and products. This is why a specialised Master’s degree is the best solution for entering the world of Food & Beverage, without previous experience in the sector, or for keeping up to date with innovations and technologies in the sector
Can I follow the Master in Food and Beverage online?
Attendance for the Master is possible both On Campus and Online. In particular, our Online mode is synonymous with excellence guaranteed by EFMD, which has awarded four of the courses in our Master’s programme with EOCCS-EFMD certification. An exclusive honour for RBS and another Business School in Italy
How to become a food and beverage manager after completing a Master's degree?
The guidance of experts and a network of managers already working in the food industry are of utmost importance to approach a highly competitive environment. For this reason, the support of the RBS Career Service and the numerous meetings with industry professionals organised daily in the classroom or during activities taking place on campus, are the springboard to emerge among the numerous profiles of professionals and recent graduates eager to enter the F&B world.

 

CONTACT US

© Rome Business School. All rights reserved.

Privacy Policy - Cookie Policy
Request information