Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country, including Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, Philadelphia, and Washington DC, for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. He is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the SC Johnson College of Business, School of Hotel Administration (SHA). Before Cornell University, he was a professor of hospitality and service management at the CIA. Doug is a Certified Specialist of Spirits (CSS), Society of Wine Educators; Certified Beer Server, Cicerone; and has taken the Introductory Sommelier Course; The Court of Master Sommeliers. He has spoken at several conferences including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change.
Doug has also been interviewed by the Associated Press, The New York Post, The Wall Street Journal, Nation’s Restaurant News, and has had cocktails published in Liquor.com, USA Today Magazine, and AOL. He was a content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.
COURSE OVERVIEW
A successful beer program includes elements that can be easily overlooked but might also be the difference between a successful and unsuccessful program. Properly planning a draft beer system is essential, but equally important is understanding your market and clientele. Then, selecting the right beer styles calls for the ability to build strong relationships with breweries and distributors. You will leave this course with the skills and tools necessary to create a successful beer program that fits your concept and is well-received by customers.
KEY COURSE TAKEAWAYS
- Explore draft beer systems and the keg room
- Connect beer line cleaning to the customer experience
- Create a beer menu that is aligned with your concept
- Synthesize the process of purchasing beer

How It Works
Course Length
2 weeks
Effort
3-5 hours per week
Format
100% online, instructor-led
Course Author
Lecturer, Cornell Hotel School
Who Should Enroll
- Owners and managers of restaurants, hotels and breweries
- Bartenders, servers, and other food and beverage professionals
- Brewers, including home brewers
- Beer enthusiasts
- Professionals looking to invest in a brewery
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100% ONLINE
100% ONLINE
Our programs are expressly designed to fit the lives of busy professionals like you.
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CORNELL'S TOP MINDS
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