Food & Beverage Management
This module, divided into different training units, explores the management and organization of the Food & Beverage sector, with a focus on operational and decision-making strategies. Students will explore:
- Management control and industrial system: analytical and business accounting, purchasing policies, selection parameters, menu engineering, pricing, cost structure, current and potential food cost, and KPIs;
- Planning a restaurant business: key elements to consider before opening a restaurant, creating an effective menu, types of menus, innovative menu design, dish service, sales strategies, and kitchen and dining brigade organization;
- Purchase management: differences between cash & carry and retail, organoleptic analysis of food before and during purchase with a focus on meat and fish departments;
- Creating a drink menu: market research and consumer preferences for an innovative and competitive drink offering;
- Basic sommelier course: role and responsibilities of the sommelier, cellar management, creation of a wine list, service techniques, investments and markups.
Teachers in this module
Maurizio Cuomo
Teachers of the module: Food & Beverage Management
Giuseppe Cannito
Teachers of the module: Food & Beverage Management
Giorgio Fadda
Teachers of the module: Food & Beverage Management
Silvio Galvan
Teachers of the module: Food & Beverage Management
Stefano Goller
Teachers of the module: Food & Beverage Management
Maurizio Cuomo
Contact: maucuo010258@gmail.com
Company: Consultant mauriziocuomoadvisor.com
Teachers of the module: Food & Beverage Management
Bio
Maurizio Cuomo is an experienced Financial Hotel Controller with over 30 years of experience in the luxury hotel sector. He began his career in 1978 with CIGA Hotels, holding positions in the front office and later in administration.
Since 1994, he has held managerial positions with ITT Sheraton and, later, with Starwood Hotels & Resorts, managing properties such as the Hotel Danieli, the Excelsior, and the Des Bains in Venice.
He has coordinated financial projects and hotel openings in Italy and abroad, including the Grand Hotel Domina in Ljubljana and the Laguna Palace in Mestre. After concluding his career at Cipriani – Belmond, he now works as a consultant and trainer for accommodation facilities and higher education institutions.
Giorgio Fadda
Contact: giorgiofadda5@gmail.com
Company: President of the International Bartenders Association
Teachers of the module: Food & Beverage Management
Bio
Giorgio Fadda is a prominent and widely recognized figure in the world of bartending, both in Italy and internationally. He was elected world president of the International Bartenders Association (IBA), becoming the fifth Italian to hold this prestigious position, a testament to his value and authority in the industry.
Considered one of the most influential personalities in national and international bartending, he boasts a career rich in experience in high-profile settings, which has made him a point of reference for the entire professional community.
After more than two decades in the role of bar manager at the renowned The Westin Europa & Regina in Venice, he decided to leave the operational activity behind the bar to devote himself to promoting the bartending profession. His commitment has translated into training activities, cultural dissemination and enhancement of the bartender’s role within the food and wine scene.He is the author and co-author of several publications, including the volume “IBA 101 Cocktail List,” and has actively contributed to the development of training courses such as the Elite Bartender Course and a program dedicated to bar managers, created in collaboration with AIBES (Italian Association of Barmen and Supporters).
Because of his in-depth knowledge of the industry, he is often involved in interviews and consulting activities, offering expert insight into current trends and future prospects in mixology and spirits.
He is an industry veteran, an authoritative voice and an example of dedication to the growth and enhancement of the art of bartending.
Silvio Galvan
Contact:silvio.galvan91@gmail.com
Company: Holder of the “Zita Wine Bar”
Teachers of the module: Food & Beverage Management
Bio
Class of 1991. After attending Levico Hotel School, he moved to England to learn the language and begin his experience abroad.
He had the pleasure of working with Angelo Morea at Badrutt’s Palace Hotel in St. Moritz, and working alongside Tony Micelotta at the Blu Bar at the Hotel Excelsior on the Venice Lido, famous for the Film Festival.
After an experience at Holden in Gstaad, he stayed for five years in Cavalese at Alessandro Gilmozzi’s Mulin, whom he will never stop thanking for his teachings.
In 2019 he became “Mahatma Wine” cellar manager at Hotel La Perla in Corvara, home to one of the most important wine selections at the Italian level and the only Sassicaia temple in the world.
He currently owns “Zita Wine Bar” in Borgo Valsugana, a bistro with more than 120 wine references.
Giuseppe Cannito
Contact: cannitog6@gmail.com
Company: Consultant giuseppecannito.it
Teachers of the module: Food & Beverage Management
Bio
Giuseppe Cannito is an experienced professional in the hospitality sector, with a solid career as a Food and Beverage Manager in high-end tourism and hotels. He has held positions of responsibility in prestigious establishments, including the Hotel Danieli and Belmond Hotel Cipriani in Venice, as well as collaborations with international groups such as Starwood Hotels & Resorts and Cigahotels.
His experience encompasses operational management, strategic consulting for catering and business plan development, marketing activities, menu engineering, and management control.
He currently works as a freelance consultant and lecturer, collaborating with institutions such as LUISS Business School and CAST Alimenti.
Stefano Goller
Contact: stefano.goller@virgilio.it
Company: President of Associazione Cuochi Trentini
Teachers of the module: Food & Beverage Management
Bio
Born in 1972, Stefano Goller has transformed his passion and talent into a career rich in experiences between renowned kitchens and dream ships. In the 2000s, he discovered the power of consulting and made it his mission.
Today, he is an international competition judge, President of the Trentino Chefs Association, and a well-known TV personality.
Host and creator of the program “Giovani Cuochi, Grandi Sapori” (Young Chefs, Great Flavors), he tells stories of talent and territory, shining the spotlight on students and excellence in Trentino.