Mexico City, November 9, 2023.—The ESDAI School of Hospitality at the Universidad Panamericanaheld the launch of its new Bachelor’s Degree in Gastronomic Business Management, a unique and cutting-edge program that aims to train professionals in the industry in culinary and technological aspects as well as business management, fostering innovation, entrepreneurship, and leadership skills.
The presentation was attended by Dr. Fernanda Llergo Bay, President of UP and IPADE; Dr. Santiago García Álvarez, Dean of the Mexico Campus; Dr. Héctor Ramírez Pérez, Vice President of the Mexico Campus; Cecilia Canal Garrido, Vice President of the Mexico Campus ; and Amelia García Casas, Director of the School of Hospitality ESDAI.
Gastronomic Businesses
Taking the floor, Dr. Llergo explained that the degree program in question was first launched at the Panamericana University’s Aguascalientes campus with a large number of students who are now graduates holding prominent positions in the industry. She noted that the same program was introduced at the Guadalajara campus 10 years later and will be available at the Mexico City campus by 2024.
He explained that this “is very comprehensive. To distinguish between the two programs now offered by ESDAI, the School of Hospitality is built around a focus on service to people (…); whereas the Gastronomic Business program centers on food and everything that stems from it: leadership, management, and work in the industry (…)”.
Dr. García Álvarez then stated: “(…) From a culinary perspective, the opportunities that Mexico and Latin America have to offer—despite the difficulties—far outweigh any challenges that may arise. That is why, in a country with such a strong culinary tradition as Mexico, we believe this bachelor’s degree in Culinary Business will be extremely competitive.”
Needs from a holistic perspective
A panel discussion was held during the event The Food Industry: Needs from a Holistic Perspective, featuring Germán González Bernal, president of CANIRAC; Gabriela Tiburcio, director of quality for Mexico at Alsea; and chef Vicente Torres, with Ms. García Casas serving as moderator.
When discussing the skills needed to run a successful food and beverage business, Vicente Torres said that what is most important today is that people are well-prepared: “Passion and commitment alone are not enough; basic knowledge is essential.”
“Forty years ago, when I started out in the industry, knowledge was very limited because it wasn’t accessible to everyone, and the fact that people now have the opportunity to pursue a career like this gives them a head start that’s very beneficial not only for them, but also for the employers who will hire them,” he added.
Regarding the business model required for the industry, Germán González noted that it is important to take various factors into account:“The concept of a restaurant has changed, and obviously you have to adapt to customers who tell you where, when, and how they want to eat; and that requires a complete shift in mindset.”
He also stated: “These days, when you think of a restaurant, you have to assume that people will be eating their meals off the premises. (…) The delivery business and off-premises dining present a tremendous challenge.”
As a third factor to consider, he said: “We are an industry that employs a great many people—2.1 million people work in it directly, not to mention those employed indirectly—and that presents many challenges (…). The future leaders who will manage this industry must be excellent managers; they must be productive, efficient, and have a strong grasp of numbers and demographics.”
Regarding the sustainability challenges that need to be addressed within the industry, Gabriela Tiburcio explained that for a food system to be sustainable, “it requires a perfect balance between different elements.”
Among these components, he cited food safety and health, as well as balanced nutrition—all without harming the environment or undermining social well-being.
Furthermore, in his view, the factors that most significantly impact the food industry today are: 1) responsible supply chains; 2) food safety; 3) sustainable packaging; 4) energy regulations; 5) minimizing or eliminating food loss and waste.
Sustainable Food
Next, Alejandra Lizárraga Peña, a consultant on food and sustainable food systems, gave a presentation titled Sustainable Food: From Challenges to Innovation.
He explained that a sustainable diet is a set of eating patterns that we will all adopt, leading to a diet that has a lower environmental impact and provides greater nutritional value. “A sustainable diet isn’t just about human health; it’s about ensuring that all elements of the planet are interconnected and that everything is healthy, ” he said.
“Getting young people interested in food sustainability and making them aware of the waste they will generate in their careers will make all the difference in the restaurant industry,” he said.
He went on to say that the solution lies in innovating through reimagination: “It’s not about discarding everything that exists to create something new; it’s about drawing on what already exists and using it to create new things.”
Learn more about the Bachelor's Degree in Gastronomic Business Management here: https://www.up.edu.mx/educacion-esdai-oferta-academica-licenciatura-en-direccion-de-negocios-gastronomicos-cdmx/
