Mission and learning objectives
The mission of the Master of Management in Food & Beverage is to form and prepare specialized managers, giving them the opportunity to grow with specific and unique knowledge and to strengthen their sensibility and culture in the F&B and Food Service & Hospitality industries.
The main objectives of the program are:
- To deliver a business foundation with an entrepreneurial approach
- To increase managerial awareness with management knowledge
- To develop a strong understanding of the industry
- To build a strong personal competitive advantage
- To transfer knowledge and experience from specialized faculty members and from the most well-regarded and finest companies in the world
- To combine the rigorous scientific and methodological strengths of a leading international business school with the Italian tradition, its values and culture and excellence recognized worldwide.
Structure and calendar
11th edition 2019-2020
The program blends culture and methodology with lessons focused on specific knowledge and skills necessary for managing firms in food and beverage and related industries. Lessons from top academics, executives, experts and professionals are at the core, along with access to true Italian culture and heritage.
MFB is composed of core courses and extra-activities such as seminars, company presentations and visits, field projects.
|Mid - October|
| November - January
|| January - February
|Deep Delving Seminars (Coffee, Dairy, Spirits, Bakery, Vinitaly, Fuori Salone, etc) + Sommelier Course|
|Major on F&B Products - March - May|
|Major on F&B Retail - May - June|
|Major on F&B in Hospitality - July|
|Deep Delving Seminars (Public Speaking, Tourism Management, etc) + Study Tour
|MANAGEMENT IN ACTION
|September - November||December|
This list may be subject to change, to make room for new ideas, projects or issues of emerging significance.
Opening Week: Know Your School, Your Class, Your Future
The MFB Program starts with the Opening Ceremony, an introduction to the MFB program, which provides students with team building, cultural diversity, group dynamics, through a series of interactive workshops.
In addition, students are given the opportunity to get acquainted with the services provided by the School (i.e. Bocconi, Alumni Association Career Service, Student Clubs, etc).
Core Courses Winter Term
This intensive stage provides participants with the basic knowledge and skills to work as a manager and is the longest portion of MFB. Throughout these courses, participants are asked to progress beyond the points of view and conditioning gained from their personal and professional backgrounds in order to shape a broader and richer mental attitude and experience. Methodological tools for in-depth analysis of the key concepts needed to manage a company are acquired.
In addition to core courses, in this phase participants will attend seminars and company presentations and will be involved in company visits.
This module aims at building an accounting framework and understanding the financial statements (balance sheet, income statement and cash flow statement), in order to master cost accounting, support main financial decisions and understand cash flows and financial effects of managerial decisions.
Organizational Design in the Information Age
The course will provide an overview of the basic concepts of organization design and behavior. Participants will learn the different notions of organizational variables, how they impact on aggregated behaviors, how they can orchestrate the result orientation of the firm.
The course will provide an overview of the basic concepts of customer value management and strategic marketing management. Students will learn the different concepts of customer value, customer satisfaction and customer loyalty, and how to measure customer value; how to segment a market; how to design a marketing research; how to measure a current market size and a potential market size.
Data Analysis for Business Foundations
Throughout the course, students will understand how operations enable organizations to provide services and products that people need and how solutions should be designed in order to be financially sound, resource efficient, as well as environmentally and socially responsible.
The aim of this course is to enable students to evaluate the whole economic-financial position of organizations operating in the food &beverage industries through the systematic use of the information included in the public financial statement. The course will then deepen the different tools of analysis that the financial statement readers may use in order to extract useful information about the company economic performance and financial situation.
Managerial Courses Spring Term
The goal of the course is twofold: to give candidates an overview of the typical business models in symbolic-intensive industries (food & beverage, fashion & luxury, arts & culture) and to make students experience how an international city like Milan might leverage on symbolic industries for successful branding.
The course provides a general view of the different financial models of companies in the food & beverage industry focalizing the main issues of financing choices related to the different business models. Moreover, participants will understand the major tools and methods to analyze financial statements related to companies operating in the food & beverage industry.
The course provides the comprehensive framework of the international growth patterns and strategies for F&B firms. At the end of the course, participants will be able to evaluate and to make the following decisions: Why a firm should go abroad? How a firm should select foreign markets for its international expansion? What is the impact of cultural, legal, economic and other differences among countries on the definition and on the implementation of the international strategies? How are the internationalization decisions impacted by the tariff and non-tariff barriers? What are the key international strategies for F&B firms?
Supply Chain Management
Leading Self, Leading Others
- Market and Product Innovation
- Brand Management
- Digital innovation and transformation
- Luxury Food Management
- Baby Food
- Multichannel management
- Retail management and assortments: width, depth, length, price tiers.
- Food retail concepts (casual dining, food street, pret a manger, …)
- Visual merchandising
- Fashion retailers entering in F&B
- In class courses (Lecturers supported by MSC professional Faculty), i.e.:
- Customer-Centered Brand Marketing for Hospitality
- Food costing
- Beverage management
- Experience: one week on a MSC Cruises ship
Field projects developed with F&B partner companies on real needs and challenges
- Food Strategy Business Game
- Innovation Hackathon
- Study Tour
After the period dedicated to the Field Project and the Fall Term courses, MFB participants come back for the end of the program and they finally experience their Graduation Ceremony.