Hotel Management Technique

Acquire key success skills, such as top-tier service and hospitality standards, and local and global context proficiency through LaSalle College Montréal's Hotel Management Technique program (ACS) industry-experienced faculty.

A unique program in Québec, leading to exciting opportunities in Canada and abroad. Practical training, including paid workplace learning and hands-on experiences, ensures versatility and industry connections.

Our unique approach incorporates real-world experience with classroom learning for a hands-on, practical education.

• Collaborate with active industry professionals;
• Sharpen skills in a practical setting;
• Put your learning into practice in our specialized facilities.

Accelerate your career!

Exceptions to these admission criteria may be applied.

Every application is reviewed by the College.

To be eligible for acceptance into an ACS program, applicants are generally required to meet one of the following criteria:

ACS programs are based on DCS program curricula, but do not have general education courses like French, English, or Philosophy.

Concentration Courses

• Profession and organisation in the tourism, hotel and restaurant industry (90 h)
• Customer oriented approach in the tourism, hotel and restaurant industry (60 h)
• IT: research methodology and information sources in the tourism, hotel and restaurant industry (45 h)
• Health and safety in the workplace (45 h)
• Culinary culture and trends (60 h)
• Front desk techniques (90 h)
• Principles of communication marketing in the tourism, hotel and restaurant industry (60 h)
• Tourism, hotel and restaurant industry accounting (60 h)
• Food and beverage service I (75 h)
• Wine stewarding (45 h)
• Housekeeping techniques (45 h)
• Human ressources in the tourism, hotel and restaurant industry (75 h)
• Sales Techniques in the Tourism, Hotel and Restaurant Industry (60 h)
• Bar operation techniques (45 h)
• Management Software - Restaurant (60 h)
• Food and beverage service II (90 h)
• Front desk supervision (60 h)
• Food & beverage supervision (60 h)
• Supply management (60 h)
• Night audit (60 h)
• Sales and promotion management (45 h)
• Management strategies (60 h)
• Community management - second language (60 h)
• Hotel and food service law (45 h)
• Control of Restaurant Operations (75 h)
• Revenue management (60 h)
• Banquet and convention management (60 h)
• Final project (135 h)
• Internship (240 h)
• Design and Technical Maintenance (60 h)
• Front desk management (45 h)
• Housekeeping management (60 h)

* The College reserves the right to substitute some courses.