Goal

Optimize processes in the hotel and restaurant industry in relation to the principles of managing complex service operations.

Overview

With a main focus on the concept of the service experience, this course will demonstrate the relationship between organizational structure, strategy, and operational process improvement at hospitality establishments. While considering the issues of hospitality industries, students will examine the economic, information and technological aspects that cause changes to processes within a company. They will also analyze tools that foster process performance.

Language of instruction

This course is offered in French.