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, CA, Philadelphia, and Washington DC. 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. Mr. Miller 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. Also, he has spoken at several conferences including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change.
He 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. Douglass Miller 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
In any industry, even the most innovative product cannot sell itself. Training and education is essential to positively impact sales. This course will give you the tools needed to train your staff on your beer program, so they can educate your customers. This includes educating non-beer drinkers that there is a beer for everyone and pairing beer with food for even greater guest experience.
WHAT YOU'LL LEARN
- Educate a customer with knowledge that allows them to select a beer that fits their tastes
- Sell beer to the non-beer or casual drinker
- Conduct quality analysis (QA) of common beer faults
- Identify the importance of proper pouring
- Pair beer with food to enhance your guest experience
How It Works
Course Length
2 weeks
Effort
3-5 hours per week
Format
100% online, instructor-led
Course Author
Doug Miller
Lecturer
Cornell Hotel School
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
GET IT DONE
100% ONLINE
100% ONLINE
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CORNELL'S TOP MINDS
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