With a bachelor’s in administration and a master’s in project management from UQAM, Robert Laporte did his postgraduate work at HEC Montréal in the field of change management. Recognized for his innovative teaching methods in restaurant marketing, he practises project-based education and is particularly interested in human resources management, purchasing, and operational process management in the industry, particularly restaurant service processes and added value in service design. He has developed different networks and worked with partners in the culture industry so that he can enrich his students’ understanding of management issues, such as the customer experience and strategic business development.
With ten years of experience as a manager and a trainer in restaurant management, Mr. Laporte helped write and present a case study at the 2011 annual conference of the Administrative Sciences Association of Canada, a professional organization of Canadian universities that uses a global perspective to promote teaching, research and practices in the field of management. As a project manager at the ITHQ’s Centre de recherche en gastronomie, he conducted a study to measure the influence of the chef’s presence in the dining room on customer satisfaction, consumption behaviour and intention to return.