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"INFORMATION, PRE-REGISTRATION AND REGISTRATION Own Teachings Telephone: 91 488 70 40 Technical Directorate: Félix Villalba Romero Student attention: Student Help Mailbox Suggestions, complaints and congratulations mailbox more information Basic information Basic information Presentation Presentation More and more people are choosing to undertake and, within them, the number of people interested in carrying out projects in the gastronomic field increases.  The training offer, however, is limited to the creation and management of companies in general, ignoring the particularities of a gastronomic business.  Too many entrepreneurs are doomed to failure, many of them with advanced economic and business training, because they have not taken into account the specific world of gastronomy.  There are many businesses that close due to poor decision-making and lack of knowledge about fiscal and economic issues.  Aranjuez has businesses with a long tradition and experience, where things have been done very well for many years.  We have the privilege of being very close to great professionals who could be part of our courses, sharing their knowledge and good work.  Objectives Objectives Understand the peculiarities and specific risks involved in the creation and development of a gastronomic company.  Acquire the basic skills necessary to carry out an idea or project successfully.  Program Program MODULE A) Models, Markets and Organization: I, II and III (30%) I.  Gastronomic business idea and keys to success (5%) Introduction to business economics Ideas that add value: the value proposition to the customer The path from the idea to the preparation of the business plan Innovations to define uniqueness (model of business, technology, product) Gastronomic business modalities Critical success factors II.  Analysis, research and marketing in gastronomy (10%) Market study and obtaining information (desk research, landing page and others) SWOT matrix, PESTLE, Porter's 5 forces, The value proposition Elements of Marketing-Mix, Strategic Analysis Communication III.  Organization: Equipment, processes and manuals (15%) Organizational charts and definition of gastronomic work profiles.  Calendars before and after the opening, first year and forecast.  Manuals and procedures Risk prevention Food safety Management of kitchen operations Management of room operations Cost scandals Budgets MODULE B) Creation and Administration: IV (40%) IV.  Creation and Administration of the gastronomic business: Opening (procedures) (20%), Legal Form (10%), and Taxation (10%) (Total 40%) Registration of activity census Licenses Taxes (VAT, IRPF, IS, IAE, IBI , Operations with 3rd parties), Accounting obligations.  Other administration tasks (bank accounts, collections, payments, payroll, etc.) MODULE C) Business Plan and Financing: V (30%) V.  Gastronomic Business Plan (20%) and Financing (10%) (Total 30%) Content of the Business Plan: the strategic plan, the operational plans (HR, Marketing, Operational and Logistics, Legal, Contingencies) and the financial economic plan .  Investment elements (facilities, machinery, equipment and applications, funds...) Financing modalities, applicable grants and subsidies Initial balance Sales forecasts Profit and loss account Provisional treasury plan Final balance sheet Business profitability (ROE and ROI), Other indicators (Cash Flow, FM, liquidity and solvency ratios) Valuation and Economic-Financial Viability (VAN, Pay back and IRR) Recipients Recipients Access requirements This course is intended for professionals in the world of gastronomy, as well as hospitality entrepreneurs who want to improve their business performance.  No university degree is necessary.  Selection criteria In the event that the number of applications exceeds the number of places offered, a selection will be made based on the following criteria: 50% Accredited work experience with a gastronomic profile (professionals in the sector) or accredited business activity (gastronomic business owners) 50% Degree related to the company or the gastronomic sector.  Number of Places: 25 (minimum 12) Academic Management and Teaching Staff Academic Management and Teaching Staff Academic Management: Luisa Reyes Recio Technical Management: Félix Villalba Romero Teaching Staff: Luisa Reyes Recio, Félix Villalba Romero, Eloisa Díaz Garrido, José Luis Caba Noblejas, Pedro Martos Lopez, Jose Maria Vidal Bujandas.  Duration and development Duration and development Modality: Online Number of credits: 24 Contact hours: 0 Place of delivery: URJC virtual classroom.  Hours: Monday to Wednesday, from 16.30:19.30 p.m. to XNUMX:XNUMX p.m. Start and end dates: “coming soon”.  Reservation of a place and enrollment Reservation of a place and enrollment Deadline for pre-registration: \"coming soon\".  Enrollment period: “soon”.  Degree price: €1.968,00 Scholarship possibility (if applicable): no Pre-registration: €0.  This amount is included in the total cost of the course and will be returned if your academic request is not accepted.  If, once the student's application has been admitted, the enrollment is not formalized, the amount deposited for pre-enrolment will not be returned.  The start of the course is conditioned to the minimum number of students enrolled.  Documentation to be attached, forms and place of delivery Documentation to be attached, forms and place of delivery Applicants must submit all the scanned documentation, in the formats allowed through the telematic self-pre-registration application when making the application for admission in own titles.  They must compulsorily attach to their request the declaration of the person responsible for the veracity of the data provided in digital format.  At any time, both the Program Management and the Own Teaching Service may request the applicants to submit said certified/collated documentation through the General Registry, located on the Móstoles Campus, or in any of the registries assistants located in the different campuses of the Rey Juan Carlos University, or by sending it through Certified Mail to: Rey Juan Carlos University.  General Registry.  Avda.  Tulip s/n.  28933.  Mostoles.  Madrid The student is responsible for the veracity and correctness of the data provided, exonerating the Rey Juan Carlos University from any responsibility and guaranteeing and being responsible for its accuracy, validity and authenticity.  Required documentation: Students with a degree obtained from a Spanish university or a Higher Education Institution belonging to another Member State of the European Higher Education Area that authorizes access to own postgraduate degrees must present the following Documentation: National Identity Document or equivalent Title of the studies carried out Curriculum Vitae Responsible declaration of veracity of the data provided in digital format Any other document that the Director of the Own Degree specifically requires for its acceptance Students with a foreign degree must present the following documentation: Passport or Residence Card Title of the studies carried out Certificate that certifies that the studies carried out give access to an Official Postgraduate Degree in their country of origin, issued by the University of origin Curriculum Vitae Declaration of the person responsible for the veracity of the data to carried in digital format Any other document that the Director of the Own Degree specifically requires for its acceptance Applicants with studies completed in foreign University Centers may be requested at any time a certificate of verification of these studies and centers, issued by a Authorized institution. 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<https://en.urjc.es/estudios/universidad-de-mayores/7443-curso-de-extension-universitaria-en-creacion-de-empresa-gastronomica>