Site Map
Pages
- About the ITHQ
- Ateliers SAQ par ITHQ
- Cart
- Contact the ITHQ
- Copyrights
-
Corporate services
- Consulting service
- Contact the ITHQ’s hospitality consulting centre
- Customized training courses
- Menu item nutritional improvement support service
- Request for information about group training courses
- Support in local food sourcing
- Support in local food sourcing
- Support service for the integration of digital technologies in the restaurant industry
- Current students
- Employee and intern recruitment
- Employers
- Events
- Fondation de l'ITHQ
-
Future students
- Alimentation végétale – callback list
- Ask us your questions
- Attestation of Vocational Specialization (AVS) in sommelier training – callback list
- Careers and professions
- Contact the student recruitment service
- Financial aid and scholarships
- Graduate profiles
- Information activities
- Montréal Tourist Guide – callback list
- Official work certificates
- Open house
- Program comparison tool
- Program fee calculator
- Programs
- Proof of financial capacity – technical program
- Required language proficiency for vocational and technical programs
- Student life
- Why choose the ITHQ?
- Graduates
- Home
- International students
- Log in
- Media
- Meetings and events
- My Account
- Newsletter subscription
- Order
- Required language proficiency for University programs
-
Research
- Alain Girard
- Conseil de la recherche
- Contact our research team
- ExperiSens
- Guillaume Sparks-Beaulé
- Marie-Claire Louillet
- Research facilities
-
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
- Restaurants and bar
- Shop
- Terms and conditions
- The Hôtel de l'ITHQ Unveils Its Grand Reopening
- The Hôtel de l’ITHQ
- Training courses and certifications
Programs
- Alimentation végétale
- Applied Bachelor in Hospitality and Hotel Management
- Baccalauréat en gestion du tourisme et de l'hôtellerie
- Certificate in Hospitality Management and Customer Experience Design
- Coordination d’événements et de congrès
- Cucina Italiana
- Cuisine et gastronomie
- Cuisine supérieure
- Gestion d’un établissement de restauration
- Gestion de cuisine
- Montréal Tourist Guide
- Pâtisserie professionnelle
- Professionnel du vin 1
- Professionnel du vin 2
- Professionnel du vin 3
- Service de bar
- Service de la restauration gastronomique
- Short Program in Employee Experience Management in the Hospitality Industry
- Short Program in Hospitality Management
- Short Program in Operations Management in the Hospitality Industry
- Sommellerie
- Techniques de gestion hôtelière
- Techniques de tourisme
- WSET® Level 2 Award in Wines
- WSET® Level 3 Award in Wines
Formations
- 100 % accueillant (online)
- Action Service (in person)
- Action Service (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)
- La santé au menu – 40 recettes standardisées (paper copy)
- La santé au menu – Guide d’accompagnement en aréna (paper copy)
- 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 (paper copy)
- Manuel de sommellerie professionnelle (PDF)
- Manuel Hygiène et salubrité alimentaires (paper copy)
- OPC Exam for Debt Collection Agent Representatives (online)
- Technologies au service de la restauration – Accroître sa rentabilité (online)
- Technologies au service de la restauration – Introduction et meilleures pratiques (online)
- Travel Professionals – Exam Simulator (online)
- Travel Professionals – OPC Exam for Travel Agency Managers (online)
- Travel Professionals – OPC Exam for Travel Counsellors (online)
- Végétaliser ses menus (in-person)
- Vente suggestive – Vendre mieux en restauration (online)