Master’s Degree in Onboard Catering Management
Why this master’s programme?
The Master’s in Onboard Restaurant Management
This program prepares you to lead and optimize the dining experience on cruise ships, vessels, and other ships. Learn to design innovative menus, manage efficient kitchen operations, control costs and budgets, and ensure the highest quality and hygiene in every dish. Master international culinary trends, pairing techniques, and the management of multicultural teams in a demanding and dynamic environment. Boost your career towards senior management positions in the maritime hospitality industry.
Differentiating Advantages
- Practical Approach: Real-world case studies and onboard operations simulations.
- Networking: Connections with leading professionals and companies in the sector.
- Leadership Development: Skills to manage teams and solve problems in complex environments.
- Sustainability Management: Strategies for purchasing, warehousing, and inventory control.
- Sustainability: Environmentally responsible practices in food and resource management.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- Hospitality and catering professionals who aspire to manage culinary operations on cruise ships, luxury yachts, or offshore platforms.
- Chefs, maitres d’s, and front-of-house staff seeking to specialize in managing high-end restaurants in maritime or isolated environments.
- Purchasing and logistics managers interested in optimizing the supply chain and cost control in onboard catering.
- Hotel directors and F&B managers who wish to expand their knowledge of health regulations and risk management specific to the maritime sector.
- Entrepreneurs and consultants seeking to develop innovative projects in the field of onboard gastronomy and maritime catering.
Flexibility for working professionals
Online format with live classes scheduled sessions, discussion forums and personalized tutoring to help you balance your professional development with your work responsibilities.
Objectives and skills
Optimize the customer experience in onboard catering:
Implement customized and agile service protocols, based on continuous feedback and data analysis, to anticipate and exceed each customer’s expectations.
Efficiently manage resources and logistics in onboard catering:
“Optimize menu planning and inventory control to minimize waste and maximize profitability, while ensuring food freshness and quality.”
Leading onboard catering teams with excellence and adaptability:
“Implement effective communication and conflict management protocols, adapting to the cultural and linguistic diversity of the crew and passengers.”
Develop and implement innovative and profitable menus for onboard catering:
“Researching global gastronomic trends and adapting recipes using local and sustainable ingredients, optimizing costs and minimizing waste.”
Ensuring food safety and hygiene in onboard catering:
Implement and monitor the HACCP system, controlling temperatures, suppliers and handling to prevent risks and ensure the quality and safety of food.
To meet and exceed expectations for quality and service in onboard catering:
“Mastering the service protocol, anticipating customer needs and resolving incidents with professionalism and empathy.”
Study plan – Modules
- Design and strategic planning of onboard food services: passenger profile analysis, market segmentation, and cultural adaptation.
- Comprehensive management of the offshore supply chain: supplier selection, quality control, logistics, and storage under maritime conditions.
- Implementation of HACCP systems specifically for onboard catering: identification of critical points and document traceability.
- Optimization of kitchen and service operations: advanced mise en place techniques, efficient workflow, and technologies applied in confined spaces.
- Monitoring and continuous improvement of the passenger experience: survey methodology, feedback analysis, and loyalty program design.
- Management of food service staff in maritime contexts: training, intercultural leadership, staff rotation, and operational stress management.
- Use of digital tools and information systems for service management and monitoring: ERP, CRM, and advanced analytics software.
- Applicable international regulations and quality standards, including ISO 22000, IFS, and specific maritime regulations.
- Sustainability and waste reduction strategies: circular economy, efficient use of resources, and environmental certifications.
- Innovation in onboard menus and catering: adaptations to dietary restrictions, culinary trends, and multisensory experiences.
- Fundamentals of Operational Management in Onboard Catering: Key Performance Indicators (KPIs) Specific to Aircraft and Cruise Ships
- Advanced Forecasting Models: Predictive Analysis of Food Demand and Accurate Consumption Estimation in Dynamic Environments
- Workflow Optimization: Design of Integrated Processes for Food Preparation, Storage, and Distribution in Confined Spaces
- Just-in-Time Inventory Management: Techniques to Minimize Losses, Control Expiration Dates, and Ensure Constant Availability Without Excess Stock
- Implementation of Specialized ERP and WMS Systems for Supply Chain in Maritime and Airborne Catering Environments
- Protocol for the Selection and Continuous Evaluation of Suppliers: Quality Criteria, International Certifications, and Food Traceability
- Cold Chain and Hygiene Control: Real-Time Monitoring Technologies and Internal Audits for Compliance Regulatory compliance
Reverse logistics analysis: efficient management of organic waste, packaging, and unused materials in accordance with environmental regulations
Strategic planning for operational contingencies: contingency plans integrated into the supply chain in the event of delays, cancellations, or emergencies
Automation and applied digitalization systems: IoT, smart sensors, and the use of artificial intelligence for continuous operational optimization
Talent management and multidisciplinary teams in onboard catering: leadership, training, and efficient coordination in multicultural and multi-departmental environments
Integration of international regulations and sector certifications (ISO 22000, HACCP, IATA) and their influence on daily operations
Measurement and analysis of economic impact: preparation of detailed financial reports, operating costs, and strategies to maximize profitability
Innovations in sustainable packaging and reduction of environmental footprint within the operational framework
- Internal Audits and Total Quality Management: Techniques to Ensure Premium Standards in Catering During Extended Itineraries
- Fundamentals and current trends in onboard catering management: analysis of the global market and expectations of the modern passenger
- Design and implementation of comprehensive food and beverage management systems: quality control, traceability, and food safety under international standards (HACCP, ISO 22000)
- Technological innovation applied to onboard catering: kitchen automation, intelligent inventory systems, and real-time service management platforms
- Menu optimization and dining experience: culinary development techniques for multicultural customers, nutritional management, and sustainability
- Advanced management of the maritime supply chain: integrated logistics, storage under maritime conditions, and waste reduction through predictive analytics
- Models of excellence in customer service and personalization of onboard service: advanced training in intercultural skills, service protocols, and incident management
- Implementation of key performance indicators (KPIs) specific to catering in various environments Maritime: Analysis of operational efficiency and passenger satisfaction
Marketing and loyalty strategies focused on onboard catering services: digitalization, use of Big Data and CRM to maximize passenger engagement
Sustainable management and corporate responsibility in onboard catering: reducing environmental footprint, responsible supplier selection, and innovative recycling programs
Analysis of success stories and practical application: benchmarking international best practices in cruise lines and commercial aviation to elevate the passenger experience to standards of excellence
- HACCP Fundamentals and Regulations: basic principles, hazard analysis, critical control points, and traceability in air and sea environments.
- Advanced Premium Menu Design: ingredient selection, flavor harmonization, visual presentation, and adaptations for specific dietary restrictions on flights and cruises.
- Recipe Optimization to maximize quality and minimize waste, with a focus on nutrition, freshness, and gastronomic balance at high altitudes and onboard conditions.
- Methodologies for Rigorous Cost Control: detailed food cost calculation, standard costing, variance analysis, and strategies to maintain profitable margins without compromising the customer experience.
- Definition and Implementation of Key Performance Indicators (KPIs) in Onboard Catering: inventory turnover, service times, passenger satisfaction levels, resource efficiency, and food waste percentage.
- Comprehensive Sustainability: eco-efficient management of Resources, responsible supplier selection, plastic reduction, and carbon footprint reduction in onboard catering processes.
Critical logistics in onboard catering: effective planning and coordination of procurement, secure storage, and specialized transport for food preservation on international routes and in extreme conditions.
Strategic supplier evaluation and selection: quality criteria, health certifications, responsiveness, and traceability in global supply chains.
Implementation of digital systems for comprehensive service management: platforms for inventory control, real-time tracking, demand forecasting, and automation of onboard operational flow.
Comprehensive audits and digitized quality assurance: continuous monitoring through dashboard reports, early warnings, and continuous improvement processes in onboard catering and logistics.
Practical case studies and real-world simulations of efficient management: contingency resolution, route adjustments, and optimization under premium service parameters and certified sustainability.
- Technological trends and future innovations in onboard catering: artificial intelligence, blockchain for traceability, and IoT solutions applied to food control and quality.
- Introduction to digital transformation in the onboard catering industry: concepts, trends, and global landscape
- Implementation of ERP (Enterprise Resource Planning) systems specifically for onboard catering and their impact on operational efficiency
- Process automation and inventory control using IoT technologies: sensors, connected devices, and real-time management
- Data analytics and Big Data platforms: optimizing supply and demand and reducing food waste
- Integration of CRM (Customer Relationship Management) systems to enhance the passenger experience and personalize food services
- Advanced use of menu planning software adapted to dietary restrictions, health regulations, and cultural preferences
- Application of Artificial Intelligence and Machine Learning for demand forecasting and resource optimization in onboard catering
- Digitization and document management: regulatory compliance, traceability, and audits using blockchain technologies
- Technological tools for team management and virtual training of onboard catering staff
- Evaluation of digital payment and collection platforms: security, speed, and end-user experience in maritime environments
- Development of dashboards and digital KPIs for real-time monitoring of key performance indicators in onboard catering
- Implications of cybersecurity in digitalized catering: data protection, attack prevention, and contingency protocols
- Case studies and success stories in the implementation of disruptive technologies in shipping lines and high-end cruise ships
- Strategic assessment for the adoption of emerging technologies: analysis of return on investment, operational impact, and scalability
- Future of onboard catering in the digital age: technological trends, constant innovation, and comprehensive sustainability
- Diagnosis and trend analysis in the onboard catering sector: identification of disruptive opportunities, competitive analysis, and evaluation of emerging technologies applicable to food services in maritime and air environments.
- Technological innovation in onboard catering: implementation of automated systems for food preparation and distribution, use of digital tools for menu personalization, and optimization of logistics in confined spaces.
- Advanced sustainability strategies: integration of international standards (ISO 14001, MARPOL program) and environmentally friendly practices in organic waste management, selection of suppliers with green certifications, and reduction of the carbon footprint in the food supply chain.
- Sustainable menu design: nutritional analysis, selection of local and seasonal ingredients, incorporation of plant-based options, and food life cycle assessment systems to minimize environmental impact without compromising quality or the passenger experience.
- Rigorous quality control in All processes: establishment of HACCP (Hazard Analysis and Critical Control Points) protocols applied to varying environments, real-time monitoring of hygiene and sanitation conditions, and internal audits focused on traceability and food safety.
Innovation in stock and supply management: use of specialized software for predictive inventory control, optimization of perishable product turnover through estimated demand algorithms, and management of certified suppliers with just-in-time delivery.
Training and leadership of the catering team: development of technical and soft skills geared towards continuous improvement, motivation and change management techniques in multicultural and dynamic environments, as well as the role of leadership in promoting a culture of quality and sustainability.
Passenger experience as the central focus: design of gastronomic offerings adapted to demographic and cultural profiles, implementation of digital feedback systems for evaluation and continuous improvement, and effective communication strategies to enhance the Service perception.
- Application of data analysis and KPIs for continuous improvement: use of key indicators related to service times, customer satisfaction, food waste, and operating costs, integrated into dashboards for real-time strategic decision-making.
- Case studies and international benchmarking: in-depth analysis of successful models in cruise lines, airlines, and rail operators, identification of best practices, and adaptation of innovative solutions to the specific operational characteristics of onboard catering.
- Fundamentals of strategic planning in onboard catering: environmental analysis, internal diagnosis, and formulation of clear and measurable objectives
- Advanced methodologies for designing innovative menus: food pairing techniques, culinary creativity, and adaptation to specific dietary restrictions of passengers and crew
- Application of Total Quality Management (TQM) in maritime food services: international standards, health regulations, and continuous improvement processes
- Optimizing the supply chain in onboard catering: supplier selection, storage logistics under maritime conditions, and control of perishable inventories
- Sustainable development and corporate social responsibility in menu management: waste reduction, use of local products, and eco-friendly strategies
- Designing balanced menus from a nutritional and sensory perspective for long-haul voyages: energy balance, cultural preferences, and dietary trends
- Implementation of digital technologies for the
- Planning and management of food and beverage service: management software, consumption data analysis, and personalization of the dining experience
- Strategies for culinary innovation in high-pressure and space-constrained environments: modular preparation techniques, preservation, and aesthetic presentation
- Risk management and food safety protocols on board: HACCP, microbiological control, and allergen management in maritime conditions
- Key performance indicators (KPIs) for onboard catering: evaluating customer satisfaction, operational efficiency, and profitability of the food service
- Training and leadership for culinary teams at sea: motivation, teamwork, and conflict management in multicultural contexts
- Case studies and international benchmarking: comparative analysis of leading shipping and airline fleets in onboard culinary innovation
- Comprehensive strategic planning: integrating menu design with the overall passenger experience and the company’s business objectives
- Emerging trends in onboard dining: healthy food, plant-based dishes, and immersive culinary experiences
- Continuous evaluation and adjustment of menus and strategic plans through quantitative and qualitative feedback from passengers and maritime hospitality experts
- Introduction to Supplier Management in Aeronautical and Maritime Environments: Specificities and Logistical Challenges
- Advanced Supplier Evaluation and Selection: Technical Criteria, Certifications, Audits, and Risk Analysis
- Strategic Procurement and Negotiation in Onboard Catering: Key Clauses, SLAs, and KPIs
- Integrated Supply Chain Management (SCM) in Onboard Catering: Processes, Stakeholders, and Emerging Technologies
- Procurement Logistics in Environments with High Operational Complexity: Planning, Scheduling, and Optimization
- Quality Control and Traceability in Food Products: International Regulations, Safe Storage and Handling
- Technologies Applied to Integrated Logistics: ERP Systems, IoT, Big Data, and Automation in Fleet and Warehouse Management
- Inventory Management and Turnover of Perishable Products: Predictive Models and Reduction of
- Waste
- Optimizing transport and distribution: combined modes, reverse logistics, and contingency management
- Food safety regulations and standards applied to aeronautical and maritime environments: HACCP, ISO 22000, and specific certifications
- Risk management in the supply chain: identification, assessment, and contingency plans to ensure operational continuity
- Interdepartmental coordination and effective communication for integrated and efficient onboard logistics
- Sustainability and social responsibility in supplier and logistics management: ESG criteria and reducing environmental impact
- Analysis of case studies and international benchmarking in advanced supplier and logistics management for onboard catering
- Tools for continuous improvement: internal audits, feedback, KPIs, and dashboards for optimizing logistics processes
- Fundamentals of Integrated Quality Management in Onboard Catering: ISO 9001 and HACCP standards and their specific application in maritime contexts.
- Design and development of innovative protocols for quality control and assurance in the onboard food chain.
- Advanced application of digital technologies for real-time monitoring of hygiene, sanitation, and operational conditions in ship kitchens.
- Strategies for incorporating culinary and service innovations that enhance the passenger’s dining experience, ensuring competitive differentiation.
- Sustainability models in onboard catering: efficient resource management, reduction of environmental footprint, and the circular economy applied to the maritime industry.
- Implementation of sector-specific environmental management systems, including MARPOL regulations and eco-efficient practices.
- Development of integrated key performance indicators (KPIs) that combine Quality, innovation, and sustainability for evaluation and continuous improvement.
Supply chain and reverse logistics optimization to minimize waste and maximize the traceability of fresh and perishable products.
Human talent management focused on a culture of quality and sustainability: training, leadership, and motivation in multidisciplinary onboard teams.
Advanced crisis management and contingency plans to preserve the continuity and excellence of restaurant service in adverse maritime environments.
Case studies and international benchmarking of best practices in integrated quality, innovation, and sustainability strategies for large fleets and high-end cruise ships.
Development of innovation projects applied to onboard catering, from conceptualization to implementation and results evaluation.
International regulations and emerging certifications in maritime gastronomic sustainability: requirements, processes, and business benefits.
Use of artificial intelligence and predictive analytics to anticipate demand, optimize menus, and
- Reduce costs without compromising quality or sustainability.
- Effective communication tools to convey the sustainable and innovative value proposition to passengers and key stakeholders.
- Conceptual framework and theoretical foundations of onboard catering: definition, historical evolution, and current trends in the maritime and aviation industries.
- Innovation strategies: design thinking methodologies applied to the creation of gastronomic concepts and differentiated services in restricted environments.
- Sustainability analysis in onboard catering: selection of responsible suppliers, waste reduction, carbon footprint, and circular economy.
- Emerging technologies: process automation, artificial intelligence in inventory management, and demand forecasting systems based on Big Data.
- Design and optimization of the integrated logistics chain: storage, handling, and transport of fresh and frozen food under strict quality controls and international regulations.
- Implementation of quality and food safety management systems in accordance with HACCP and ISO 22000 standards, and specific internal and external audits for mobile and airline catering.
- Passenger Experience: analysis from a psychophysiological and sensory perspective, personalized menu design, and multilayer customer service management in multicultural and multilingual environments.
- Integration and evaluation of contactless payment technologies, online booking platforms, and mobile applications for personalization and improvement of passenger-service interaction.
- Advanced financial planning and cost modeling in onboard catering projects, including ABC costing analysis, dynamic pricing, and profitability by segment.
- Master’s thesis: development of a comprehensive project that combines innovation, sustainability, and digital technologies to optimize onboard catering management, maximizing passenger satisfaction and key performance indicators.
Career prospects
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- Director of Onboard Catering Operations: Comprehensive management of operations, logistics, and personnel in airline, rail, or maritime catering companies.
- Purchasing and Procurement Manager: Supplier selection, contract negotiation, and quality control of food and beverage products.
- Food Quality and Safety Manager: Implementation and supervision of HACCP systems, ensuring regulatory compliance.
- Head Chef onboard: Menu design, management of kitchen teams, and cost control in mobile catering environments.
- Food & Beverage Manager on Cruise Ships or Tourist Trains: Managing the food and beverage offerings, coordinating special events, and providing customer service.
Onboard Catering Consultant: Advising companies in the sector on areas such as kitchen design, process optimization, and staff training.
Entrepreneur in the Onboard Catering Sector: Creating new companies specializing in catering for airlines, railways, or shipping lines.
Trainer in Hospitality and Tourism Schools: Delivering courses and workshops on onboard catering management.
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Entry requirements
Academic/professional profile:
Bachelor’s degree in Nautical Science/Maritime Transport, Naval/Marine Engineering or a related qualification; or proven professional experience on the bridge/in operations.
Language proficiency:
Functional Maritime English (SMCP) recommended for simulations and technical materials.
Documentation:
Updated CV, copy of qualification or seaman’s book, national ID/passport, motivation letter.
Technical requirements (for online):
Device with camera/microphone, stable internet connection, monitor ≥ 24” recommended for ECDIS/Radar-ARPA.
Admissions process and dates
Online
application
(form + documents).
Academic review and interview
Admissions decision
Admissions decision
(+ scholarship offer if applicable).
Place reservation
(deposit) and enrolment.
Induction
(access to the virtual campus, calendars, simulator guides).
Scholarships and financial support
- Specialization in Catering Management: Master the planning, operation, and cost control of onboard catering services.
- Food Quality and Safety: Implement HACCP protocols and ensure excellence in food handling and preservation.
- Customer Experience: Design innovative menus and strategies to optimize customer satisfaction in travel environments.
- Logistics and Procurement: Optimize the supply chain, inventory management, and product procurement efficiency.
- Regulations and Legislation: Understand the specific regulations of the sector and ensure compliance with international standards in onboard catering.
Testimonials
This Master’s program provided me with the tools and knowledge necessary to optimize onboard catering management at my company. I implemented new procurement strategies, reducing costs by 15% and increasing customer satisfaction by 12%, as demonstrated by post-flight surveys. Thanks to this training, I was promoted to Catering Supervisor, leading the implementation of a new seasonal menu that increased sales by 8%.
My experience in the Master’s Program in Gastronomy & Hospitality at Sea exceeded my expectations. The internships aboard luxury cruise ships allowed me to apply the knowledge I had acquired and refine my culinary skills in a real and demanding environment. Thanks to the program’s comprehensive training, I secured a position as executive chef with a major cruise line, where I lead a team and develop innovative menus for an international clientele.
“This Master’s degree provided me with the tools and knowledge necessary to optimize the management of the food and beverage department on board cruise ships. Thanks to the training, I obtained a position as Food and Beverage Manager, where I have successfully implemented strategies that increased customer satisfaction and service profitability by 15%.”
“This Master’s program provided me with the tools and knowledge necessary to optimize the management of our in-flight catering service. I implemented new cost control and inventory strategies that resulted in a 15% increase in the department’s profitability in the first quarter. Furthermore, the knowledge I gained about culinary trends and team management allowed me to design a new culinary offering that increased customer satisfaction by 12%, according to our post-flight surveys.”
Frequently asked questions
Catering sector on cruise ships and other forms of tourist transport.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Yes, this master’s degree focuses on the management of catering services in means of transport, including airplanes, cruise ships and trains.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Conceptual framework and theoretical foundations of onboard catering: definition, historical evolution, and current trends in the maritime and aviation industries.
- Innovation strategies: design thinking methodologies applied to the creation of gastronomic concepts and differentiated services in restricted environments.
- Sustainability analysis in onboard catering: selection of responsible suppliers, waste reduction, carbon footprint, and circular economy.
- Emerging technologies: process automation, artificial intelligence in inventory management, and demand forecasting systems based on Big Data.
- Design and optimization of the integrated logistics chain: storage, handling, and transport of fresh and frozen food under strict quality controls and international regulations.
- Implementation of quality and food safety management systems in accordance with HACCP and ISO 22000 standards, and specific internal and external audits for mobile and airline catering.
- Passenger Experience: analysis from a psychophysiological and sensory perspective, personalized menu design, and multilayer customer service management in multicultural and multilingual environments.
- Integration and evaluation of contactless payment technologies, online booking platforms, and mobile applications for personalization and improvement of passenger-service interaction.
- Advanced financial planning and cost modeling in onboard catering projects, including ABC costing analysis, dynamic pricing, and profitability by segment.
- Master’s thesis: development of a comprehensive project that combines innovation, sustainability, and digital technologies to optimize onboard catering management, maximizing passenger satisfaction and key performance indicators.
Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.