The team of the Gastronomy Research Centre is made up of experts from the complementary disciplines of food science, behaviour science and management science. Its role is to study the factors that maximize client enjoyment and well-being in restaurants while accounting for economic, social and cultural contexts.
Products, from their natural environment to the plate or glass
Restaurants, as places to eat and places of business
Consumers, their food habits and their satisfaction
Procurement • Kitchen production • Cooking processes • Cost management • Restaurant service • Human resources management • Work organization • Sustainable development • Entrepreneurship • Consumer behaviour • Marketing
The ITHQ is a member of the Council on Hotel, Restaurant and Institutional Education (CHRIE), whose mission is to support the advancement of education and research in tourism, hospitality and restaurant services.
This multidisciplinary group has the combined experience and expertise to develop in-depth knowledge in the field of gastronomy. The Gastronomy Research Centre team includes the following members (profiles available in French only):
Jasmin Tanguay, Director of Research and University Programs