FIRENZE

The Florence section of the Master Program in BRAND DESIGN AND MANAGEMENT: Food Wine and Tourism aims at the creation of a professional figure that is specialized in Brand Design Management in the Food, Beverage and Tourism fields.

The courses focus on the specific abilities of managing the different steps of creating a Brand from the analysis of contents. The participants gain expertise in the fields of Brand and management for a wide range of different contests.

The Tourism industry is based upon a relation between Brand, hosts and guests which involves numerous variables. It is perhaps the fastest growing industry internationally and it plays an important role in local, regional and global economies.

Hotels, restaurants, resorts, and conference venues, whether family or corporate run, are staffed with a wide selection of professionals Brand-oriented. The courses has the specific objectives to develop mental and professional skills for the participants who want to become experts of Strategic Planning, Branding and Communication in the fields of Tourism Food and Beverages.

Instructional methodology.
The program combines traditional theory with course instructors with significant input from guest industry speakers who will provide students with practical real-life role-playing and problem-solving exercises both individually and as a group. Site visits to local businesses and industry- related structures play a large part in this Master.

BARCELONA

If in Florence we put the bases to create a Brand Design Manager and Strategic Planner in the Food, Beverage and Tourism fields, once arrived to Barcelona students have the chance to face new challenges connected to Service Design and Project Manageent to reinforce their profile with innovation tools.

The industries related to tourism, food and wine are deeply connected to customers and their needs. A strategic planner in this field needs analysis’ capacity and critical thinking applied to user research to detect new business opportunities.

The courses are complemented with seminars, conferences and workshops given by international and highly recognized specialists. Visits to local realities are included in the study plan to show to the students the best practices of institutions, companies and brands related to Tourism, food and wine.

Instructional methodology
The program combines traditional theory with course instructors with significant input from guest industry speakers who will provide students with practical real-life role-playing and problem-solving exercises both individually and as a group. Site visits to local businesses and industry- related structures play a large part in this course.

The full program is divided into 6 macro-areas

Area I: Marketing

Florence

The first part of the Master offers the possibility to know how some economic models – through which it is possible to understand the culture value – work. Systematically dealing with the single specific marketing tools, the potential of the culture as economic development asset will be shown.

More Information

Area II: Brand and Communication

Florence

It deals with the potential offered by the new communication technologies in order to develop a Brand Plan through specific communication and advertising tools according to the crossmedia principles.

More Information

Area III: Events & PR – Food Wine and Tourism

Florence

This section of the program focuses on the communication chain analysing in detail events types and the role of press offices, PR, photographer and other roles involved. The module is comprised of the following units: Public Relation and Hospitality, Events, Digital PR

More Information

Area IV: Design Thinking & Project Management

Barcelona

The focus of this section is to learn different techniques and methodologies of Design Thinking applied to specific topics in services related to tourism, food and wine field. The aim is to explore the themes of design and management and how they work together. Focus on participants to employ lateral thinking (“thinking outside the box”) in approaching projects and problems.

More Information

Area V: Service Design

Barcelona

In this section students acquire and refine all the necessary capacities to successfully conceptualize a hotel or restaurant as well as design the “services” required for each type of activity. Much attention is given to the study and use of the “Barcelona design system” for final project proposals.

More Information

Area VI: Final Project

Barcelona

Development of a final project in line with the course contents, typically involves the creation of an articulated project for a company. The final project can be developed individually or within a small group and generally recreates the relationship between commissioner and consulting studio. The goal of the final work is to be a transition from the study path to professional career. Past final work examples include the branding and marketing campaign analysis for a company or business, or the launch of a brand’s product in a new market, a communication campaign analysis, production process innovation, social media strategies and the complete development of an event.

More Information

To start your admission procedures click here

APPLY ONLINE