Certificate in Hospitality Management and Customer Experience Design Course grid

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.

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.

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.

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.”