Course objectives:
- Be able to offer alternatives for a restaurant’s various profiles of customer with specific dietary requirements
- Know about agro-food marketing trends.

Skill to be acquired:
- Understand and adapt to new gastronomic trends.

Summary:
Students learn tangible ways of commercialising new gastronomic trends, in line with the requirements of your various customer profiles; and carry out a concrete analysis of the themes and concepts covered in the “working culture” or “documentary & strategic monitoring” courses.