Compulsory courses
Code
ACC2101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
English
Session
F24, F25
Goal
Assess the impact of the external environment and business models on hospitality industry dynamics.
Overview
This course will cover the key components of the business model in hospitality establishments, such as customer segments, value proposition, and cost and revenue structure to determine resource allocation, identify partners, and delineate business activities and the operating model. Particular attention will be paid to an analysis of the company’s environments and markets as well as to sustainable development and the contribution of technologies that generate new and effective business models.
Group 1
This course includes an intensive Bootcamp one-week activity.
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Monday |
From September 9 to December 16 |
From 1:30 p.m. to 5:15 p.m. |
In-person |
ITHQ |
Group 2
This course does not include a Bootcamp activity.
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Thursday |
From September 5 to December 12 |
From 5:30 p.m. to 9:15 p.m. |
In-person |
ITHQ |
Code
ACC3102
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
GOP2101
Language of instruction
English
Session
F24, F25
Goal
Develop an understanding of quality from the client’s point of view and master tools and techniques to detect and correct a situation while accounting for the context and the impacts on the organization.
Overview
This course will cover the main concepts related to quality and the client experience in hospitality establishments. The particular aspects of integrating quality management will be discussed in comparison with other industries. By experiencing actual products and services, students will learn to define objective and measurable criteria using tools in order to measure how the quality of the client experience evolves and to adopt the best strategies for the context and stakeholders involved.
Schedule F24
Thursday, from 1:30 p.m. to 5:15 p.m.
Code
ACC4103
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Language of instruction
English
French
Session
W25, W26
Goal
Analyze contemporary issues and challenges in hospitality management from the standpoint of value creation.
Overview
In this course, students will participate in workshops in which they will have to conduct research, collect data, and analyze a hospitality-business management problem from different angles, such as internationalization, understanding the market and the consumer, or sustainable development. Reports, presentations, discussions and debates will allow students to further develop their thinking. Guest speakers from the hospitality industry will also be invited to share their professional expertise and experience.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every two Wednesday |
January 15 and 29, February 12 and 26 |
From 9:30 a.m. to 12:30 p.m. |
In-person |
ITHQ |
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every Wednesday |
From March 12 to April 23 |
From 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
ACC4104
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Language of instruction
English
French
Session
F24, F25
Goal
Analyze contemporary issues in hotel management based on research in this field.
Overview
In this course, students will participate in workshops in which they will have to conduct research, collect data, and analyze a hotel management problem from different angles, such as internationalization, understanding the market and the consumer, or sustainable development. Reports, presentations, discussions and debates will allow students to further develop their thinking. Guest speakers from the hospitality industry will also be invited to share their professional expertise and experience.
Schedule F24
Thursday, from 8:45 a.m. to 12:30 p.m.
Code
ACC4106
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Prerequisite
GOP4104
73 credits completed in the program
Language of instruction
English
Session
W25, W26
Goal
Evaluate overall management practices at a hospitality establishment.
Overview
As part of a “consulting assignment,” students will have to determine, analyze and solve a complex problem in a real work environment at a hospitality establishment. Students will have to investigate internal or external causes and recommend corrective action and implementation methods. The instructor for this course will guide students in their project, which must be in one of the following disciplines: hospitality quality and customer experience management, process optimization, human resources management, or innovation management.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every two Monday |
January 6 and 20, February 3 and 17, March 10 and 24, April 7 |
From 9:30 a.m. to 12:30 p.m. and from 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
CPT3101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Prerequisite for CPT4102
Language of instruction
English
Session
W25, W26
Goal
Become familiar with the accounting cycle at hospitality establishments.
Overview
This course will cover the basics of accounting for hospitality industries by distinguishing between financial and management accounting, following the Uniform System of Accounts for the Lodging Industry (USALI) and its international orientation. Different profitability, management, and control ratios will also be addressed and linked to performance management. The course will then detail essential processes such as purchasing and inventory management and various operating costs, and students will learn how to create a budget to evaluate and measure a company’s performance according to specific indicators.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Thursday |
From January 9 to April 24 |
From 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
CPT4102
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
CPT3101
Language of instruction
English
Session
W25, W26
Goal
Design and manage budgetary processes at hospitality establishments.
Overview
This course will cover controls for human, financial, and technological resources as well as procurement and the use of material resources in relation to productivity and profitability targets as well as the planning and budget organization of all services of a hospitality industry establishment. It will also cover cost and value chain analysis as well as the identification, selection and application of standard financial ratios and the performance indicators that are relevant for the operations of hospitality establishments.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Monday |
From January 6 to April 14 |
From 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
DRT2101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
French
Session
W25, W26
Goal
Adopt management practices at hospitality establishments that are compliant with current legal frameworks.
Overview
This course will present the legal frameworks governing hospitality establishments so that students can implement practices that are compliant with legislation and identify the specific features and legal requirements that apply to the lodging and food and beverage industries, particularly from the angle of civil liability and contractual relationships. Students will develop their own work methodology to research, read, interpret and use laws and regulations in the context of managing operations at hospitality establishments.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Monday |
From January 6 to April 14 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
DRT3102
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Language of instruction
French
Session
F24, F25
Goal
Identify and interpret the legal framework governing labour relations and the relationship between managers and employees at hospitality establishments.
Overview
This course will present the implications of the legal frameworks for human resources management, particularly in relation to established case law for hospitality establishments so that students can create corporate policies that are compliant with prevailing legislation. Students will also analyze the best communication methods for different situations that may arise between managers and employees in hospitality establishments and focus on how to optimize the employee experience from a normative and prescriptive standpoint.
Schedule F24
Monday, from 1:30 p.m. to 5:15 p.m.
Code
FIN3000
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Language of instruction
English
Session
F24, F25
Goal
Maximize the financial performance of hospitality establishments given their specific contexts.
Overview
This course will 1st cover the basics of finance for hospitality industries and then go into detail about risk assessment based on the concept of the time value of money. Students will explore different financial markets and assess the value of the company’s assets. From the standpoint of sustainable development, students will also learn to create and analyze the components of a provisional cash flow statement to meet the establishment’s liquidity needs and financial health for its periodic reporting requirements.
Schedule F24
Monday, from 8:45 a.m. to 12:30 p.m.
Code
GDP4100
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Prerequisite
45 credits completed in the program
Language of instruction
French
Session
W25, W26
Goal
Build a successful approach to project management and planning at hospitality establishments.
Overview
This course will cover recognized project management practices and the organization of various management tools. Using concrete examples, students will analyze different aspects of how a project evolves and examine the steps of budget planning, detailed task breakdowns, the critical project path, and agile project implementation. This course will include a practical component for which students will have to plan the implementation of a project, evaluate resource allocation, and examine change management through an analysis of the impact on work teams and the client.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every two Monday |
January 13 and 27, February 10 and 24, March 17 and 31, April 14 |
From 9:30 a.m. to 12:30 p.m. and from 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
GOP2101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Prerequisite for ACC3102, GOP3102 and GOP3205
Language of instruction
French
Session
F24, F25
Goal
Assess the impact of the design and implementation method of a service on productivity at hospitality establishments.
Overview
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.
Schedule F24
1st group : intensive course the first 3 weeks of September :
- Monday a.m and p.m.
- Tuesday a.m and p.m.
- Wednesday a.m and p.m.
2nd group : Monday, from 5:30 p.m. to 9:15 p.m.
Code
GOP4104
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Prerequisite
FIN3000
CPT4102
Language of instruction
English
Session
F24, F25
Goal
Maximize the financial performance of hospitality establishments based on specific indicators.
Overview
Based on the standards of the Uniform System of Accounts for the Lodging Industry (USALI) (or other systems depending on the industry in question), this course will examine the various management and operational practices at hospitality establishments. Control tools for procurement, such as management indicators, will also be presented so that students can master these different tools in an applied way.
Schedule F24
Wednesday, from 1:30 p.m. to 5:15 p.m.
Code
GRH2101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Prerequisite for GRH3103, GRH3304 and MNG3101
Language of instruction
English
Session
F24, F25
Goal
Be able to examine the productivity of hospitality establishments from the standpoint of interpersonal relationships and organizational dynamics.
Overview
The 1st part of this course will be devoted to analyzing the theoretical dimensions and historical perspective of organizational behaviour as an applied management science. Students will then explore basic concepts related to the behaviour of individuals within an organization, such as motivation, psychological state, perception, and values. The course will also include concrete examples of ethics, ways to encourage organizational change, and employees’ relationships with the organizational culture.
Schedule F24
Wednesday, from 1:30 p.m. to 5:15 p.m.
Code
GRH2102
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
French
Session
F24, F25
Goal
Evaluate the different aspects of the human resources function and their impact on organizational performance.
Overview
This course will address key activities in human resources management, such as staffing, training and skills management, compensation, and performance management, while considering occupational health and safety. These elements will be studied in the context of the internationalization of hospitality industries and sustainable development from the standpoint of social responsibility.
Schedule F24
Tuesday, from 5:30 p.m. to 9:15 p.m.
Code
GRH3103
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
GRH2101
Language of instruction
French
Session
F24, F25
Goal
Implement management practices that are adapted to the realities of diversity.
Overview
While considering the legal frameworks that apply to the hospitality sector and the nuances of an international context, this course will address different concepts related to the management of diversity. Case studies and investigations at hospitality establishments will be used to help students analyze and master best management practices in multicultural environments.
Schedule F24
Tuesday, from 1:30 p.m. to 5:15 p.m.
Code
GRH3304
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
GRH2101
Language of instruction
French
Session
W25, W26
Goal
Implement human management practices that promote an engaging work environment.
Overview
With a focus on analytical skills and a mastery of the main engagement tools, this course will address engagement practices that are specific to hospitality industry establishments. Students will examine individual and group behaviours and organizational dynamics at companies to identify the most effective leadership approaches. Drawing from local and international perspectives, this course will also address the responsibilities related to organizing work in line with the cultural practices and active organizational values in the hospitality industry.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Monday |
From January 6 to April 14 |
From 9:30 a.m. to 12:30 p.m. |
In-person |
ITHQ |
Code
INN2102
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Prerequisite
GRH2101
Language of instruction
English
Session
W25, W26
Goal
Design an innovation process for hospitality industry establishments that is in line with observed trends in the sector.
Overview
The focus of this course is to help students develop a coherent creativity and innovation process for hospitality establishments that accounts for the environment and evaluates the impacts on different stakeholders. To foster a culture of innovation that considers the phenomenon of internationalization and the challenges of sustainable development, this course will cover an understanding of the market and the customer, adaptations to digital technologies, and an analysis of innovation opportunities.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Friday |
January 10, February 7 and 21, March 14 and April 11 |
From 9:30 a.m. to 12:30 p.m. and from 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Friday |
January 17 and 24, March 21 and 28 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Group 2
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Tuesday |
From January 7 to April 22 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
INN3101
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Language of instruction
French
Session
W25, W26
Goal
Analyze the development and implementation of the concept of intrapreneurship at hospitality establishments.
Overview
This course will address the topics of how hospitality establishments can encourage the independence and empowerment of its stakeholders and evolve its culture. Based on the “Business Model” concept, this course will also address revenue generation through the development of new markets, products and activities as well as cost reductions by improving the organization’s internal practices and processes. With case studies, students will analytically and practically uncover how intrapreneurs contribute in their dual identities as entrepreneurs and managers.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Friday |
January 17 and 24, March 21 and 28 |
From 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Friday |
January 31, February 14 and 28, April 4 and 25 |
From 9:30 a.m. to 12:30 p.m. and from 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Code
MKG2101
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Prerequisite for MKG3102
Language of instruction
English
Session
W25, W26
Goal
Evaluate the role of the different components of the marketing function in the performance of hospitality establishments.
Overview
This course will 1st address the distinction between the marketing of products and the marketing of services in the hospitality industry. In the 2nd part, it will address concepts such as an analysis of the company’s environment, customer behaviour, and industry trends and then go over marketing strategies to implement a value proposition in a competitive market.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Thursday |
From January 9 to April 24 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
MNG3101
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
GRH2101
Language of instruction
French
Session
S24, S25
Goal
Assess the role of managers in hospitality establishments in terms of executive and leadership practices.
Overview
This course will focus on the interpersonal, informational, and decision-making functions of the role of manager. Through simulations, case studies and exercises, students will learn about the latest concepts related to different leadership approaches. Through observations, readings, self-evaluations, reflection, and discussion activities, students will assess their own leadership skills in relation to the expectations of multiple stakeholders and with the goal of upholding sound governance principles.
Format
Hybrid format: the first courses are in-class; the rest are asynchronous.
Note
It is recommended to be in a job or an internship during this course.
Code
MNG3102
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Prerequisite
MKG2101
Language of instruction
English
Session
W25, W26
Goal
Optimize the business strategies of hospitality establishments for their target markets.
Overview
With a specific focus on selected hospitality industries, this course will address the concept of business planning from a strategic perspective while considering the human, information and physical resources required to achieve the company’s goals. Through concrete examples, it will also go over aspects such as quotas and territory management, the impact of the rigorous selection and assignment of sales team members on the company’s financial performance, and the forecasting of human and material resources.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Wednesday |
From January 8 to April 23 |
From 6 p.m. to 9 p.m. |
In-person |
ITHQ |
Code
MNG3104
Number of credits
3
Undergraduate course selection
Recommended for Year 2
Language of instruction
French
Session
F24, F25
Goal
Optimize the performance of hospitality establishments through targeted pricing, distribution and promotional strategies.
Overview
This course covers how to evaluate the performance of technological tools used by different hospitality industry companies in their e-promotion, e-distribution and e-reputation management activities as well as the employee’s role in integrating revenue optimization strategies. Analyzing and forecasting supply and demand and setting pricing to optimize the revenue and profitability of hospitality industry establishments will also be covered
This course includes the option of CRMA certification.
Schedule F24
Friday, from 1:30 p.m. to 5:15 p.m.
Note
This course includes the option of CRMA certification.
Code
MNG4103
Number of credits
3
Undergraduate course selection
Recommended for Year 3
Prerequisite
45 credits completed in the program
Language of instruction
English
Session
W25, W26
Goal
Evaluate the impact of strategic choices on the organizational performance of hospitality establishments.
Overview
This course will discuss classic and updated strategic planning models in the context of hospitality industries. Definitions for the concepts of strategy, evaluation, informed diagnostics, strategic options, and implementation will be detailed using different models. Students will concretely approach strategy implementation by choosing relevant performance indicators for an actual organization and by evaluating the logistical, physical and financial impacts on the implementation of the strategy in relation to the initial targets.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every two Wednesday |
January 8 and 22, February 5 and 19 |
From 9:30 a.m. to 12:30 p.m. and from 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Every Wednesday |
From March 12 to April 23 |
From 9:30 a.m. to 12:30 p.m. |
In-person |
ITHQ |
Code
STI2000
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
English
Session
W25, W26
Goal
Identify the role of information systems and technologies in creating value for the hospitality industry.
Overview
This course will address the interdependence and connectivity between different types of operational management software, information and database communication systems, and the interfaces of e-distribution intermediaries of hospitality establishments. Students will identify the functionalities of these systems during practical workshops or through case studies.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Tuesday |
From January 7 to April 22 |
From 1:30 p.m. to 4:30 p.m. |
In-person |
ITHQ |
Group 2
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Wednesday |
From January 8 to April 23 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
STG2100
Number of credits
2
Undergraduate course selection
Recommended for Year 1
Prerequisite
30 credits completed in the program
Language of instruction
English
French
Session
S24, S25
Goal
Acquire practical knowledge of how to manage a hospitality establishment in terms of customer relations and work organization.
Overview
In this internship, students will actively work in at least two different departments of the organization. The structure of the student’s duties must include the following aspects:
- Work organization methods
- The role of new technologies used
- Different cross-cutting strategies used from the angle of different departments
- The quality of delivered services based on customer interactions
- The physical, material, human, technological and financial resources specific to the company
- The organizational mechanisms necessary for the company to operate
- Company-specific issues
This is a 635 to 675 hours internship spread over approximately 5 months.
Code
STG3100
Number of credits
2
Undergraduate course selection
Recommended for Year 2
Prerequisite
45 credits completed in the program
Language of instruction
English
French
Session
S24, S25
Goal
Gain supervisory experience in a hospitality business.
Overview
For this internship, students will be asked to exercise a supervisory role at their workplace. In this capacity, they will assess the company’s practices in terms of employee experience management, sustainable development from the standpoint of social and environmental responsibility, and the role of information systems in supporting operational processes. Students will be supervised by an instructor/supervisor throughout the entire internship and will be required to produce a final report.
This is a 635 to 675 hours internship spread over approximately 5 months.
Elective courses
Code
ACC2205
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Language of instruction
French
Session
F24, F25
Goal
Allow students to develop a social, economic and cultural understanding of gastronomy to better analyze current issues in the development of food offerings while adhering to sustainable development principles and tailoring these offerings to international customers who are looking for a unique gastronomic experience.
Overview
This course will address the main sociological and historical concepts related to food as well as key concepts such as that of the eater or the cultural construction of taste. The impacts of massive phenomena that have been pivotal for the gastronomy and hospitality industries, such as globalization, population movements, and the segmentation of food offerings, will also be studied. A number of timely issues, including local and ethical procurement, will also be presented to evaluate how the hospitality industry sources its food.
Schedule F24
Wednesday, from 8:45 a.m. to 12:30 p.m.
Code
GES2000
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Prerequisite
15 credits completed in the program
Language of instruction
English
French
Session
W25, F25
Goal
Develop in-depth knowledge of a chosen topic related to hospitality management.
Overview
This course gives students the opportunity to take a seminar in a recognized bachelor’s program outside Quebec related to hospitality management (in any related sector of the industry) and that gives them international travel experience. The chosen course must be approved by the administrators of the bachelor’s program. The content will therefore vary depending on the topics chosen by the students.
Group 1
Students interested in taking this course must contact the academic pathway coordination ([email protected]) to assess the possibility.
Code
GOP2306
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Language of instruction
English
Session
W25, W26
Goal
Analyze and optimize convention and banquet management practices from the standpoint of value creation.
Overview
This course examines the different types of events and the tools used to estimate their requirements in terms of human capital and logistics with regard to target markets. The course will address how to implement the keys to running successful events with economic and social partners in terms of safety/security, the availability and size of meeting spaces, and food quality. Finally, students will develop various information-synthesis and communication tools that can contribute to effective coordination.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Monday |
From January 6 to April 14 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
GOP3102
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Prerequisite
GOP2101
Language of instruction
French
Session
W25, W26
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.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Thursday |
From January 9 to April 24 |
From 5:30 p.m. to 8:30 p.m. |
In-person |
ITHQ |
Code
GOP3205
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Prerequisite
GOP2101
Language of instruction
French
Session
F24, F25
Goal
Contextualize the gourmet restaurant industry and its structural components with the aim of creating value.
Overview
This course will address the concepts of mapping and social ergonomics in gourmet restaurants as well as the culinary identity of the chef and his or her impact on work organization. Students will also learn how to analyze different business models of gourmet restaurants and propose successful strategies to manage these businesses. Work organization in high-end establishments will also be studied using an integrated approach that relates to purchasing, production, distribution, housekeeping, and facility maintenance as well as their different forms in all hospitality industries.
Schedule F24
Tuesday, from 1:30 p.m. to 5:15 p.m.
Code
MET2000
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
French
Session
F24, F25
Goal
Effectively use quantitative and qualitative research tools that are essential to the role of manager while demonstrating intellectual integrity and rigour.
Overview
This course will outline the main tools, methods and steps used in the management sciences to perform quantitative and qualitative statistical analyses for all hospitality industries. The course will explore concepts such as sampling, types of variables and measurement scales as well as different statistical techniques. Progressive assignments will allow students to validate their understanding of different concepts seen in class. Students will also be required to produce a full research report on a market study.
Schedule F24
Wednesday, from 8:45 a.m. to 12:30 p.m.
Code
MKG2103
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Prerequisite
15 credits completed in the program
Language of instruction
English
Session
F24, F25
Goal
Assess the impact of the dynamics of hospitality establishments on the development of a tourist destination.
Overview
This course will start with the main concepts of events, fairs, and conventions as well as the main market segments and trends of these activity sectors on a national and international level. It will then address how these different hospitality industries contribute to evaluating the market identification and customer acquisition strategy and provide an analysis of the complementary relationships between the different players of a destination to achieve alignment with the destination’s “branding.”
Schedule F24
Tuesday, from 8:45 a.m. to 12:30 p.m.
Code
STI4301
Number of credits
3
Undergraduate course selection
Recommended for Year 2 or 3
Prerequisite
30 credits completed in the program
Language of instruction
French
Session
W25, W26
Goal
Understand the main principles of digital transformation and business technology trends in hospitality establishments.
Overview
This course will cover opportunities for innovation in hospitality establishments through strategies designed around digital transformation and business intelligence. Educational activities including practical workshops or case studies will introduce students to the appropriate business technologies and help them understand the benefits and challenges associated with their use in hospitality establishments. This course will also address issues related to information security and ethics.
Group 1
Schedule
Day | Date | Time | Format | Location |
---|---|---|---|---|
Thursday |
From January 9 to April 24 |
From 9:30 a.m. to 12:30 p.m. |
In-person |
ITHQ |
Session | Cours |
---|---|
Term 1 (fall – 15 weeks) |
|
Term 2 (winter – 15 weeks) |
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Term 3 (summer internship and hybrid learning format – 20 weeks) |
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Term 4 (fall – 12 weeks) |
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Term 5 (winter – 15 weeks) |
2 elective courses from the following (based on course availability): Hospitality and food service:
International markets:
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Term 6 (summer internship and hybrid learning format – 20 weeks) |
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Term 7 (fall – 12 weeks) |
1 elective course from among the following (based on course availability): Hospitality and food service:
International markets:
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Term 8 (winter – 15 weeks) |
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