Dr. Marina AlcoverAcademic director focused on measurable results and operational excellence in maritime education. Integrates IMO/STCW regulations and ISO 21001/9001 f
Masters · 1500 h · 11 modules
Master's in Onboard Catering 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…
Duration1500 h
FormatOnline
Starts4 January
Places20 / 20
Prior knowledge
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Programme overview
What is the Master’s in Onboard Catering Management?
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.
Programme type
Master's Degree
Study mode
Online
Duration
1,500 hours
Modules
11
Programme highlights
- 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.
- Boost your career and become a leader in catering management for cruise ships, airlines, and trains.
Curriculum
Programme Structure
The programme is structured in 11 modules, listed below in order of study.
01
Comprehensive optimisation of services and quality in restoration on board for the passenger experience
- Design and strategic planning of gastronomic services on board: passenger profile analysis, market segmentation and cultural adaptation.
- Comprehensive management of the supply chain on the high seas: selection of suppliers, quality control, logistics and storage in maritime conditions.
- Implementation of specific HACCP systems for on-board restoration: Identification of critical points and documentary traceability.
- Optimisation of kitchen and service operations: advanced techniques of MISE in Place, efficient workflow and technologies applied in reduced environments.
- Control and continuous improvement of the passenger experience: survey methodology, feedback analysis and design of loyalty programmes.
- Management of gastronomic personnel in maritime contexts: training, intercultural leadership, rotation and management of operational stress.
- Use of digital tools and information systems for the management and monitoring of services: ERP software, CRM and advanced analytics.
- International regulations and applicable quality standards, including ISO 22000, IFS and specific maritime regulations.
- Sustainability strategies and waste reduction: Circular economy, efficient use of resources and environmental certifications.
- Innovation in menus and on-board catering: adaptations to dietary restrictions, culinary trends and multi-sensory sensory experience.
02
Advanced Operational Management Strategies and Supply Chain on Onboard Restoration for Aircraft and Cruises
- Fundamentals of Operational Management in Restoration on Board: Key Performance Indicators (KPIs) Specific for Aircraft and Cruises
- Advanced Forecasting Models: Predictive Analysis of Gastronomic Demand and Precise Estimation of Consumption in Dynamic Environments
- Workflow optimisation: design of integrated processes for food preparation, storage and distribution in compressed spaces
- Just-in-time inventory management: Techniques to minimise losses, control expiration and ensure constant availability without excess stock
- Implementation of ERP and WMS systems specialised in Supply Chain for restoration in maritime and air environments
- Protocol for selection and continuous evaluation of suppliers: quality criteria, international certifications and food traceability
- Cold chain and hygienic-sanitary control: real-time monitoring technologies and internal audits for regulatory compliance
- Reverse logistics analysis: efficient management of organic waste, containers and non-consumed materials according to environmental regulations
- Strategic planning for operational contingencies: B-plans integrated in the supply chain for delays, cancellations or emergencies
- Applied automation and digitization systems: IoT, intelligent sensors and use of artificial intelligence for continuous operation optimisation
03
Innovation and excellence in comprehensive on-board restoration management to improve the passenger experience
- Current fundamentals and trends in on-board restoration management: Global market analysis and expectations of the modern passenger
- Design and implementation of comprehensive food and beverage management systems: quality control, traceability and food safety under international regulations (HACCP, ISO 22000)
- Technological innovation applied to restoration on board: kitchen automation, intelligent inventory systems and real-time service management platforms
- Menu optimisation and gastronomic experience: culinary development techniques for multicultural clients, nutritional management and sustainability
- Advanced maritime supply chain management: integrated logistics, sea storage and waste reduction through predictive analysis
- Models of excellence in customer service and personalisation of the service on board: advanced training in intercultural skills, service protocols and incident management
- Implementation of key performance indicators (KPIs) for restoration in maritime environments: analysis of operational efficiency and passenger satisfaction
- Marketing and loyalty strategies focused on on-board catering services: digitization, use of big data and CRM to maximise passenger engagement
- Sustainable management and corporate responsibility in restoration on board: environmental footprint reduction, responsible selection of innovative suppliers and recycling programmes
- Success story analysis and practical application: Benchmarking of international best practices in cruise lines and commercial aviation to raise the passenger experience towards standards of excellence
04
HACCP, premium menu design and cost control, KPIs and sustainability in restoration on board (logistics, suppliers and digital service management)
- HACCP Basics and Regulations: Basic Principles, Hazard Analysis, Critical Control Points, and Traceability in Air and Maritime Environments.
- Advanced Premium Menu Design: Ingredient selection, flavor harmonization, visual presentation and adaptations for specific dietary restrictions on flights and cruises.
- Recipe optimisation to maximise quality and minimise waste, with focuses on nutrition, freshness and gastronomic balance at high altitude and on-board conditions.
- Methodologies for rigorous cost control: detailed calculation of food cost, standard costing, analysis of variations and strategies to maintain profitable margins without compromising the client experience.
- Definition and implementation of key KPIs in restoration on board: turnover of inventory, service times, level of passenger satisfaction, efficiency in use of resources and percentage of food waste.
- Comprehensive sustainability: Eco-efficient resource management, responsible selection of suppliers, reduction of plastics and carbon footprint in on-board restoration processes.
- Critical logistics in restoration on board: effective planning and coordination of supply, safe storage and specialised transport for food preservation on international routes and extreme conditions.
- Evaluation and strategic selection of suppliers: quality criteria, health certifications, response capacity and traceability in global supply chains.
- Implementation of digital systems for comprehensive service management: platforms for inventory control, real-time monitoring, demand prediction and automation of on-board operational flow.
- Comprehensive audits and digitized quality assurance: Continuous monitoring through dashboard reports, early alerts, and continuous improvement processes in restoration and logistics on board.
05
Digital transformation and technological tools applied to efficient management of restoration on board
- Introduction to digital transformation in the on-board catering industry: concepts, trends and global landscape
- Implementation of specific ERP (Enterprise Resource Planning) systems for on-board restoration and their impact on operational efficiency
- Process automation and inventory control using IoT technologies: sensors, connected devices and real-time management
- Data Analysis and Big Data Platforms: Optimisation of Supply, Demand and Reduction of Food Waste
- Integration of CRM (Customer Relationship Management) systems to improve the passenger experience and customise gastronomic services
- Advanced use of menu planning software adapted to dietary restrictions, health regulations and cultural preferences
- Artificial intelligence and machine learning application for the forecast of demand and optimisation of resources in restoration on board
- Digitization and document management: regulatory compliance, traceability and audits through blockchain technologies
- Technological tools for equipment management and virtual training of on-board catering
- Evaluation of payment platforms and digital collection: security, speed and experience of the end user in maritime environments
06
Innovation, sustainability and quality control strategies in on-board restoration management for exceptional passenger experience
- Diagnosis and trend analysis in the on-board restoration sector: identification of disruptive opportunities, competitive analysis and evaluation of emerging technologies applicable to food services in maritime and air environments.
- Technological innovation in restoration on board: implementation of automated systems for food preparation and distribution, use of digital tools for menu customisation and logistics optimisation in confined spaces.
- Advanced sustainability strategies: integration of international regulations (ISO 14001, MARPOL program) and ecological 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 evaluation systems to minimise environmental impact without compromising quality or passenger experience.
- Rigorous quality control in all processes: Establishment of HACCP (hazard analysis and critical control points) protocols applied to variable environments, real-time monitoring of hygienic-sanitary conditions, and internal audits with a focus on traceability and food security.
- Innovation in stock management and provisioning: Use of specialised software for predictive inventory control, optimisation of perishable product rotation through estimated demand algorithms, and management of certified suppliers with just-in-time delivery.
- Training and leadership of the restoration team: Development of technical skills and soft skills aimed at continuous improvement, motivation techniques and change management in multicultural and dynamic environments, as well as the role of leadership in promoting a culture of quality and sustainability.
- Passenger experience as a central axis: Design of gastronomic proposals adapted to demographic and cultural profiles, implementation of digital feedback systems for evaluation and constant improvement, and effective communication strategies to enhance the perception of the service.
- Data analysis and KPIs application for continuous improvement: Use of key indicators related to service times, customer satisfaction, food waste and operating costs, integrated into dashboards for strategic decision making in real time.
- Case studies and international benchmarking: In-depth analysis of successful models in cruise ships, airlines and rail operators, identification of best practices and adaptation of innovative solutions to the operational particularities of the restoration on board.
07
Strategic planning and design of innovative menus for excellence in restoration on board
- Fundamentals of strategic planning in restoration on board: analysis of the environment, internal diagnosis and formulation of clear and measurable objectives
- Advanced methodologies for the design of 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 Gastronomic Services - International Standards, Sanitary Regulations and Continuous Improvement Processes
- Supply chain optimisation in restoration on board - supplier selection, maritime storage logistics and control of perishable inventory
- Sustainable development and corporate social responsibility in menu management: waste reduction, use of local products and eco-friendly strategies
- Design of balanced menus from the nutritional and sensory perspective for long-term travel: energy balance, cultural preferences and food trends
- Implementation of digital technologies for the planning and management of the food and beverage service - management software, analysis of consumption data and personalisation of the gastronomic experience
- Strategies for culinary innovation in high pressure and limited space environments: modular preparation techniques, conservation 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 on-board restoration: customer satisfaction assessment, operational efficiency and profitability of gastronomic service
08
Advanced management of suppliers and comprehensive logistics for on-board restoration in aeronautical and maritime environments
- Introduction to the management of suppliers in aeronautical and maritime environments: specificities and logistics challenges
- Evaluation and advanced selection of suppliers: technical criteria, certifications, audits and risk analysis
- Strategic contracting and negotiation in the supply for on-board restoration: key clauses, SLA and KPIs
- Comprehensive Supply Chain Management (SCM) in Restoration on Board - Processes, Actors and Emerging Technologies
- Supply logistics in environments with high operational complexity - planning, programming and optimisation
- Quality control and traceability in food products: international regulations, storage and safe handling
- Technologies applied to comprehensive logistics: ERP, IoT, Big Data and Automation systems in the management of fleets and warehouses
- Inventory management and rotation of perishable products: predictive models and reduction of waste
- Transport and distribution optimisation: combined modals, reverse logistics and contingency management
- Food safety regulations and standards applied to aeronautical and maritime environments: HACCP, ISO 22000 and specific certifications
09
Integrated strategies for quality, innovation and sustainability in on-board restoration management for exceptional experiences
- Fundamentals of comprehensive quality management in restoration on board: ISO 9001 standards, HACCP and its specific application in maritime contexts.
- Design and development of innovative protocols for the control and assurance of quality in the food chain on board.
- Advanced application of digital technologies for real-time monitoring of hygienic-sanitary and operational conditions in boat kitchens.
- Strategies for the incorporation of culinary innovation and service that enhance the gastronomic experience of the passenger, ensuring competitive differentiation.
- Sustainability models in on-board restoration: efficient resource management, environmental footprint reduction and circular economy applied to the naval 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 continuous evaluation and improvement.
- Optimisation of the supply chain and reverse logistics to minimise waste and maximise traceability of fresh and perishable products.
- Management of human talent oriented to the culture of quality and sustainability: training, leadership and motivation in multidisciplinary teams on board.
- Advanced crisis management and contingency plans to preserve the continuity and excellence of the restaurant service in adverse maritime environments.
10
Room service, drinks and diner experience on board
- Styles of service in cruise restaurants
- Organisation of shifts and dining rooms
- Beverages, wine and pairing service
- Management of bars and lounges on board
- Training of room staff
- Attention to passengers with special needs
- Management of complaints in restoration
- Diner Satisfaction Surveys
- Additional sales and beverage packages
- Design of thematic gastronomic experiences
11
Master’s Final Project in Onboard Catering Management
- Conceptual framework and theoretical foundations of restoration on board: definition, historical evolution and current trends in the maritime and air industry.
- Innovation strategies: Design Thinking methodologies applied to the creation of gastronomic concepts and differentiating services in restricted environments.
- Sustainability analysis in restoration on board: selection of responsible suppliers, reduction of waste, carbon footprint and circular economy.
- Emerging technologies: Process automation, artificial intelligence in inventory management and demand prediction systems based on big data.
- Design and optimisation of the integrated logistics chain: storage, handling and transport of fresh and frozen food under strict quality controls and international regulations.
- Implementation of food safety and quality management systems in accordance with HACCP, ISO 22000 standards and specific internal and external audits for mobile and air restoration.
- Passenger experience: Analysis from the psychophysiological and sensory perspective, design of personalised menus and management of multilayer customer service in multicultural and multilingual environments.
- Integration and evaluation of contactless payment technologies, online booking platforms and mobile applications for personalisation and improvement of passenger-service interaction.
- Advanced financial planning and cost modelling in on-board restoration projects, including ABC costing analysis, dynamic pricing, and profitability by segment.
- Master’s Final Project: Development of a comprehensive project that combines innovation, sustainability and digital technologies to optimise on-board restoration management, maximising passenger satisfaction and key performance indicators.
Workload
Study Time and Workload
1500 hours of study, online and at your own pace. Move the slider to the hours a week you can really put in.
Hours a week8
Weeks to finish—
You finish around—
Who it is for
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 dire
Faculty
Academic direction and faculty
The teaching team at Navalis: working professionals who deliver and oversee the institute's programmes.
Eng. Diego Cifuentes
Cap. Javier Abaroa (MCA)
Dr. Pau Ferrer
Dr. Nuria Llobregat
Eng. Javier Bañuls
Eng. Sofía Marquina
Eng. Tomás Riera
Verified reviews
Student Reviews
Reviews collected and verified by Opynio, not written by us.
Outcomes
Learning Outcomes
- 01Optimize the customer experience in onboard catering
- 02Efficiently manage resources and logistics in onboard catering
- 03Leading onboard catering teams with excellence and adaptability
- 04Develop and implement innovative and profitable menus for onboard catering
- 05Ensuring food safety and hygiene in onboard catering
- 06To meet and exceed expectations for quality and service in onboard catering
Careers
Career Opportunities
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02Director of Onboard Catering Operations: Comprehensive management of operations, logistics, and personnel in airline, rail, or maritime catering companies.
03Purchasing and Procurement Manager: Supplier selection, contract negotiation, and quality control of food and beverage products.
04Food Quality and Safety Manager: Implementation and supervision of HACCP systems, ensuring regulatory compliance.
05Head Chef onboard: Menu design, management of kitchen teams, and cost control in mobile catering environments.
06Food & Beverage Manager on Cruise Ships or Tourist Trains: Managing the food and beverage offerings, coordinating special events, and providing customer service.
07Onboard Catering Consultant: Advising companies in the sector on areas such as kitchen design, process optimization, and staff training.
08Entrepreneur in the Onboard Catering Sector: Creating new companies specializing in catering for airlines, railways, or shipping lines.
09Trainer in Hospitality and Tourism Schools: Delivering courses and workshops on onboard catering management.
Questions
Entry Requirements
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 Institute + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
Online admissions
Admissions Process
No waiting for a phone call. If your documents are complete, you can pay in the same session.
Entry requirements
```htmlAcademic/Professional Profile:Bachelor's/Undergraduate Degree in Hospitality, Tourism, Nutrition, Business Administration or related field; or proven professional experience in restaurant management, catering, or onboard services.Language proficiency:Functional English is recommended for communication with international crews and passengers, as well as for supplier management.Documentation:Updated CV, copy of qualification or work experience certificate, ID/Passport, cover letter.Technical requirements (for online):Computer with camera/microphone, stable internet co
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Frequently Asked Questions
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