Establishing a

Beer Program

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.