|Code||Number of credits||Prerequisite(s)||Session(s)|
Assess the impact of the design and implementation method of a service on productivity at hospitality establishments.
This course will focus on implementing action plans and operational strategies stemming from the analyses performed by hospitality establishments. Based on the company’s strategic positioning and competitiveness, and from the standpoint of sustainable development, students must evaluate the contribution of technology and manage aspects of process optimization at a hospitality establishment. These activities will be conducted from the angles of both resource management and the customer perspective.
Language of instruction
This course is offered in French.