"I've had a lot of experience in the kitchen, but very little in management. I found myself with a team of employees to supervise, orders to make, and menus to develop. The training came just in time. The program was a big help to me and made it a lot easier for me to fit into my new position."
— Éric Martel, superviseur de la restauration, Mess de la Citadelle in Québec
"I think we've proven without a doubt that the investment in training and in particular in emerit training is definitely recognized in a positive way in the bottom line of our business."
— Sheila Kelly-Blackmore, directrice générale, St. Jude Hotel
"You're going to wind up with folks who know what they're doing, who understand why they're there and who want to work and who want to do a good job and essentially who have been empowered and given the tools and given the training to go out and do their jobs really, really well."
— Rob Campbell, chef de la division, Athabasca Catering
"Things have changed a lot over the past few years. Competition has gotten fiercer. You need dedicated and innovative employees to succeed in meeting the needs of an increasingly demanding clientele. By training our employees and listening to them, we develop a feeling of belonging that results in a decreased turnover rate and increased productivity."
— Caroline Milot, directrice de l’exploitation, Hôtel et Suites Le Dauphin