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Douglass Miller has 30 years of industry experience in restaurants, hotels, and resorts, as well as in education. He has worked in various locations across the United States, including Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, Philadelphia, and Washington D.C., and has held positions at Four Seasons Resorts Hotels, Wyndham Hotels, Marriott, and independent companies. Miller is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and the University of Nevada, Las Vegas, where he earned his master's degree in hospitality administration. Currently, he is a senior lecturer in food and beverage management at the Cornell Peter and Stephanie Nolan School of Hotel Administration. He has extensive experience in hospitality service management and is a certified specialist in spirits (Society of Wine Educators) and a certified beer server (Cicerone). Miller has presented at conferences such as Tales of the Cocktail and the Craft Brewers Conference and has been featured in publications including the Associated Press, New York Post, and Wall Street Journal. He is also a consultant and content provider for the CIA's book, "Remarkable Service: Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners."
Cornell University • Ithaca, NY
Lecturer in food and beverage management, teaching various courses related to hospitality and beverage management.
Department of Architecture