The campaign features stories of alumni from Lang's Bachelor of Commerce program.
News related to HFTM News
Ongoing effects of the pandemic on the food supply chain and higher commodity prices mean that Canadian families will pay $966 more for food in 2022 than they did in 2021.
Statia Elliot, director of the School of Hospitality Food and Tourism Management, comments on the impact the new COVID-19 testing rules have on the travel industry.
The high-end food lab will carry on the legacy of a champion of Canadian cuisine. The Anita Stewart Memorial Food Laboratory officially opened on Oct. 7
Lang Scholar recipient Pengsongze Xue (PhD Management) chose Lang PhD Management program because of its "excellent reputation." Read his story in this Q&A feature.
Lang hospitality professor Bruce McAdams and MSc candidate Rebecca Gordon discuss the challenges facing the Canadian hospitality and foodservice industry.
Lang faculty explain that although the Tokyo 2020 Olympics are the most gender-equal games to date, there are still significant inequalities between men's and women's opportunities in sport.
New research from Dr. Kimberly Thomas-François explores how the food industry has successfully integrated technology into shopping experiences.
Research article by Lang HFTM faculty reveals how young professionals view the work-life balance in the foodservice industry and their desire for a four-day work week.
14 Lang Commerce students had the opportunity to conduct research for RBC Wealth Management last semester as part of a partnership with Lang’s International Institute for Sport Business and Leadership.