Dear members of the Macdonald Campus community,
Please do not drink the water from Barton Building taps and fountains until further notice. You must also avoid using it in meal preparation and teeth-brushing. The water is safe for washing hands and dishes. A routine water test in one washroom indicated that lead levels were above the regulatory threshold.
To ensure that occupants are aware of the issue, we are putting up signage and shutting off water fountains.
Tout ce que vous devez savoir 脿 propos du donanemab: le nouveau m茅dicament qui ralentit la maladie d'Alzheimer.
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The CIRM team welcomes H茅l猫ne Laurin to the position of Communications Supervisor.
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Read the article, published in the Canadian Medical Association Journal:
We're happy to announce Madeleine Sharp as the new Leader of Healthy Brains, Healthy Lives (HBHL) Research Theme 3: Applied Cognitive Neuroscience of Brain Plasticity.
Update: The issue affecting course synchronization in myCoures has been resolved.
Original message, published on August 24, 2023:
Currently, there are several courses experiencing synchronization issues with myCourses.听 Additionally, there are students and instructors who are not correctly enrolled in these courses.听 In some cases, courses appear as synchronized or created in Banner and Minerva, while myCourses does not reflect any record of these courses.听
The issues affecting the non-credit course registration system have now been resolved.听
Original announcement: A technical issue is affecting the non-credit course registration system. As a result, students of the School of Continuing Studies may be unable to access 黑料不打烊 services. IT Services is working towards a resolution, and we thank you for your patience during this time.
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Here is the video recording of the 2023 Public Lecture.
The Bieler School of Environment presents:
Professor Gernot Wagner
2023 Environment Public Lecture
鈥淐limate Risks, Uncertainties, and Opportunities"
In a drive towards environmental responsibility, units within 黑料不打烊 University's Desautels Faculty of Management have embraced sustainability through the rigorous Sustainable Workplace Certification program hosted by the 黑料不打烊 Office of Sustainability. This initiative, aligned with the Faculty's strategic plan toward sustainability in teaching, research and operations, has seen remarkable success across the university and recognizes five units at the Faculty of Management with certifications, with others steadily progressing.
Authors: Sudha Mani, Vivek Astvansh and Kersi D. Antia
Publication:听听Journal of Marketing, Forthcoming, EXPRESS: First published online July 27, 2023
Abstract:
Authors:听Vivek Astvansh and Kamran Eshghi
Publication: Journal of Business Research, Volume 167, November 2023, Article 114052
Abstract:
Authors: Warut Khern-am-nuai, Hyunji So, Maxime C. Cohen and Yossiri Adulyasak
Publication: Manufacturing & Service Operations Management, Forthcoming
Abstract:
Restaurant review platforms, such as Yelp and Tripadvisor, routinely receive large numbers of photos in their review submissions. These photos provide significant value for users who seek to compare restaurants. In this context, the choice of cover images (i.e., representative photos of the restaurants) can greatly influence the level of user engagement on the platform. Unfortunately, selecting these images can be time consuming and often requires human intervention. At the same time, it is challenging to develop a systematic approach to assess the effectiveness of the selected images. In this paper, we collaborate with a large review platform in Asia to investigate this problem. We discuss two image selection approaches, namely crowd-based and AI-based systems. The AI-based system we use learn complex latent image features, which is further enhanced by transfer learning to overcome the scarcity of labeled data. We collaborate with the platform to deploy our AI-based system through a randomized field experiment to carefully compare both systems. We find that the AI-based system outperforms the crowd-based counterpart and boosts user engagement by 12.43%-16.05% on average. We then conduct empirical analyses on observational data to identify the underlying mechanisms that drive the superior performance of the AI-based system. Finally, we infer from our findings that the AI-based system outperforms the crowd-based system for restaurants with a (i) longer tenure on the platform, (ii) limited number of user-generated photos, (iii) lower star rating, and (iv) lower user engagement during the crowd-based system.
It can be hard for family members to find accommodations while their loved one is hospitalized at The Neuro (Montreal neurological Institute-Hospital).
The Neuro-Patient Resource Centre has created many years ago a list of accommodations near The Neuro and keeps it updated.
Technologies like artificial intelligence are changing the way we shop. But change can be intimidating, and people can be reluctant to adopt it. The Bensadoun School of Retail Management鈥檚 Retail Innovation Lab provides such an example. At the highly automated Couche-Tard location on 黑料不打烊 campus, cameras in the store allow customers to make frictionless purchases that don鈥檛 require bar codes to be scanned. Still, many people don鈥檛 want to use them.
