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Research
- Alain Girard
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Research projects
- Adaptation and optimization of a digital tourism content application for the creation of memorable multisensory experiences
- Digital training solution for the prevention of infectious risks in tourist accommodation
- Identification of the criteria that explain hotel rankings on online customer review sites
- Inventory of key multisensory factors and stimuli related to enchantment with a hotel room
- Optimizing travel agency websites using eye tracking technology
- Promoting active living and social inclusion of seniors and people with mobility impairments through technology
- Sensory analysis measurements of informational and communicational services in a hotel context
- The immersive multisensory experience in an innovative hotel concept: evaluation and optimization
- Research team
- Robert Laporte
- Véronique Perreault
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- The Hôtel de l'ITHQ Unveils Its Grand Reopening
- The Hôtel de l’ITHQ
- Training courses and certifications
Programs
- Advanced Culinary Arts
- Applied Bachelor – Hospitality and Hotel Management
- Bachelor in Management – Cultural, Heritage, and Indigenous Tourism
- Bachelor of Business Administration – Tourism, Hotel and Restaurant Services Management
- Bartending
- Certificate in Hospitality Management and Customer Experience Design
- Cucina Italiana (Italian Cuisine)
- Culinary Arts
- Culinary Management
- Event and Conference Coordination
- Fine Dining Restaurant Service
- Hotel Management Techniques
- Montréal Tourist Guide
- Professional Pastry Making
- Restaurant Management Techniques
- Short Program in Employee Experience Management in the Hospitality Industry
- Short Program in Hospitality Management
- Short Program in Operations Management in the Hospitality Industry
- Sommelier Training
- Tourism Techniques
- Wine Professional 1 – Viticulture and Oenology
- Wine Professional 2 – European Vineyards
- Wine Professional 3 – World's Vineyards
- WSET® Level 2 Award in Wines
- WSET® Level 3 Award in Wines
Formations
- 100 % accueillant (online)
- Action Service (in-person)
- Action Service (online)
- Gestion du gluten pour un service sans risque (online)
- Hygiene and Food Safety - Manager of Food Aid Resources
- Hygiene and Food Safety – Exam Simulator for Food Establishment Manager (online)
- Hygiene and Food Safety – Food Establishment Manager (in-person)
- Hygiene and Food Safety – Food Establishment Manager (online)
- Hygiene and Food Safety – Food Handler (in-person)
- Hygiene and Food Safety – Food Handler (online)
- Hygiene and Food Safety – Food Handler Exam Simulator (online)
- Hygiene and Food Safety – Prior Learning Recognition for Food Establishment Manager (online)
- Hygiene and Food Safety – Short Training Course (online)
- Les bases de la mixologie (in-person)
- Les bases du service en restauration I - Les essentiels (in-person)
- Les bases du service en restauration II - L’expérience client (in-person)
- Managing food allergies for restaurants – Cook (online)
- Managing food allergies for restaurants – Manager (online)
- Managing food allergies for restaurants – Waiter (online)
- Manuel de sommellerie professionnelle (PDF)
- Manuel Hygiène et salubrité alimentaires (paper copy)
- OPC Exam for Debt Collection Agent Representatives (online)
- Réduire son gaspillage alimentaire en service alimentaire (online)
- Travel Professionals – OPC Exam for Travel Agency Managers (online)
- Travel Professionals – OPC Exam for Travel Counsellors (online)
- Végétaliser ses menus (in-person)
- Végétaliser ses menus en service alimentaire (online)
- Vente suggestive – Vendre mieux en restauration (online)
SAQ workshops
Events
- Dîner de la Bourse Françoise-Kayler - Date to be confirmed
- Discover the art of fresh pasta with chef Pasquale Vari - SOLD OUT
- Japanese izakaya-style cooking workshop
- Japanese sake masterclass
- Le Grand Dîner de la rentrée
- Les Chefs Relais & Châteaux - Date to be confirmed
- Made in Québec Quiz Night
- Riccardo Bertolino and his students at the Restaurant de l’ITHQ
- Sake & local cheese apéro at Blanc Bec
- The Restaurant de l’ITHQ welcomes the Miyagi Culinary Arts School for Montréal en Lumière
- Tribute to Jean-Paul Grappe