The program trains a new generation of professionals capable of designing, interpreting, and communicating the luxury hospitality experience including luxury restaurants, wine and food as well the key segment of wellness. The three-year program integrates creative, cultural, and strategic skills to understand hospitality as a narrative, multisensory, and emotion-driven ecosystem.
The first year introduces students to the foundation of hospitality as a cultural, experiential and symbolic system. The hotel is explored not only as a physical space, but as a place of narration, perception and value creation. Students learn how environments and services interact to generate emotions and memories and how to communicate them..
The second year marks the transition from culture to strategy. Hospitality is analyzed as a complex business system, where experience, brand, operations and financial performance are deeply interconnected. Students move from understanding what hospitality represents to learning how it is designed, positioned and managed. The focus shifts to exploring how value is created across the entire customer journey and how strategic decisions influence satisfaction, loyalty and profitability.
The third year adopts a systemic and contemporary perspective on hospitality. Students explore the hotel as an open ecosystem, addressing technological innovation, strategic event design, human resources management and project management. Service Design evolves toward a holistic approach that includes food & beverage and SPA services, retail activities, local partnerships, sustainability practices and regenerative hospitality, culminating in the development of a comprehensive final project.