Compulsory courses
Session
F24, F25
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
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
GOP2103
Number of credits
3
Undergraduate course selection
Recommended for Year 1
Language of instruction
English
Session
E24, E25
Goal
Dissect the practices inherent to risk and building management at hospitality establishments.
Overview
This course will address the principles of risk management in the hospitality industry while taking into account not only various external and international factors (such as terrorism, natural disasters, and cybercrime) but also the market and customers. Students will also explore how to create and implement safety response plans that are specifically tailored to hospitality environments. Building management in terms of prevention, maintenance and renovation projects along with crisis management will form the core of this course.
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
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
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
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
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
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 |
Elective courses
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
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
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.