Curriculum
The curriculum of the Major in Food & Wine Business is designed to ensure and support the progressive professional and personal growth of students who benefit from a productive learning experience: lessons, case studies, group work sessions, and a high-level faculty comprised of both academics and professionals.
During the Programme, students receive constant support from the Career Service Office that helps them increase their employability and find a curricular internship.
For detailed information about the curriculum, please download the brochure.
Induction week
The induction week is an introductive week during which students can settle in and familiarise themselves with life on campus. Ice-breaking labs, seminars, workshops, and presentations will be organised, allowing students to meet their classmates and get a better idea of the services offered by Luiss Business School, as well as curricular and extracurricular activities.
General Management
The General Management courses aim to provide students with the business-management foundations needed to understand the new concepts that will be introduced during the core and advanced courses.
- Strategy
- Marketing
- Performance Measurement
- Business Models
- Accounting in Entertainment industries
- Organization and People Management
Core Courses
The Core Courses aim to introduce students to industry-focused concepts that are specific to this master’s programme.
- Financial Management
- Consumer Insights
- Elements of Food & Wine Law
- Price Management
- Budgeting and Management Control
- Food & Wine Cost Control
- Sustainability in Food & Wine
- Innovation and start-up Management in Food and Beverage
Advanced Courses
The advanced courses, which provide students with an in-depth perspective on specific aspects of international business, adopt a more practical approach.
- Product Portfolio Management in the Food & Wine
- Digital Transformation in Food & Wine
- Branding, International Marketing, and Communication
- Route to market in Food & Wine
- Analysis of the Supply Chains in Food & Wine
Professional Skills
- HACCP
- Sensorial Analysis and Beer/Wine Tasting
- Cultural Sensitivity in Food and Wine
- Menu/Wine List Engineering
Challenge
Students will be involved in a challenge aimed at finding innovative solutions to real-life business needs. Each challenge is commissioned by one of the programme’s corporate partners. Students’ progress will be closely monitored by a company tutor. This activity will allow the students to develop transversal skills by putting the knowledge and training received during the programme into practice.
Soft Skills Lab
Soft Skills Lab is aimed at personal growth, allowing students to develop cross-cutting skills through practical activities structured to enable effective customization of the educational path with the support and guidance of our staff.
Internship
The curricular internship is generally done at the end of the Major and represents an opportunity for students to combine theory and hands-on experience, coming into direct contact with professionals working in the industry. The Career Service Office supports students in their search for internship opportunities, thus helping to broaden their career prospects and giving them the possibility to acquire the necessary work experience, increasing and improving their skills and expanding their business network.
For detailed information about the curriculum, please download the brochure.
