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- Required language proficiency for Professional Cooking
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Research
- Alain Girard
- Conseil de la recherche
- Contact our research team
- ExperiSens
- Guillaume Sparks-Beaulé
- Jean-Charles Marin
- Marie-Claire Louillet
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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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- 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
- Formation internationale en service et sommellerie
- Gestion d’un établissement de restauration
- Gestion de cuisine
- Montréal Tourist Guide
- Pâtisserie professionnelle
- Professional Cooking
- Professionnel du vin
- Service de bar
- Short Program in Employee Experience Management in the Hospitality Industry
- Short Program in Hospitality Management
- Short Program in Operations Management in the Hospitality Industry
- Techniques de gestion hôtelière
- Techniques de tourisme
- WSET® Level 2 Award in Wines
- WSET® Level 3 Award in Wines
Formations
- Action Service (in-person)
- Action Service (online)
- 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 Handler (in-person)
- Hygiene and Food Safety – Food Handler Exam Simulator (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)
- Manuel de sommellerie professionnelle (paper copy)
- Manuel de sommellerie professionnelle (PDF)
- Manuel Hygiène et salubrité alimentaires (paper copy)
- Technologies au service de la restauration – module 1 (online)
- Technologies au service de la restauration – module 2 (online)