Mr. Millar

Ian Millar

Deputy Director of INTEHL

Ecole Hôtelière de Lausanne

Ian Millar’s double expertise in the areas of hospitality and information technology sets him at the forefront of new developments in the international hospitality industry.

In addition to his BA Honours degree in International Hospitality Management from the University of Brighton, UK, he is a certified computer technician (Comptia A+).

Professor Millar is also a Certified Hospitality Technology Professional – the first European to receive this qualification for hospitality professionals, which is awarded by HFTP (Hospitality Financial and Technical Professionals), a reputed international association which serves over 4,800 members across the world.

Professor Millar is a frequent presenter at international IT conferences and is a member of the Advisory Board of the European Hospitality Technology Education Conference (EHTEC), a group of global hospitality experts.

He is a member of the Board of Directors of HFTP (Hospitality financial and technology professionals) as the group’s educational representative, with the responsibility of helping HFTP to achieve its strategic goals and to help with European expansion.

Professor Millar began his career as a Food and Beverage manager in the UK and then implemented various hospitality IT systems for companies based in London and Paris. He joined EHL in 2001. Professor Millar has been instrumental in developing the exceptional resources and expertise available to students at the school. He created EHL’s unique CyberHotel, a specially equipped and fully functional centre on campus that features best practical IT solutions in hospitality technology currently used in the industry. Professor Millar has also set up a Student Chapter for the European HFTP at EHL which regularly hosts guest speakers and meetings, and whose main purpose is the education of EHL students in the areas of technology and finance.

As of May 2011, Professor Millar is the deputy director of INTEHL, the Institute of Innovation and Entrepreneurship at EHL.

Presentations:

HITEC 2006 – Session speaker – Food and beverage Business intelligence systems EHTEC 2006 – Session speaker – Software as a Service EHMA 2007 – Session speaker – Implementing software as a service applications. EHMA – 2008 – Session speaker – Guest room technology Master Inn Holders 2009 – Generation “Y” and technology use, considerations for hoteliers Master Inn holders 2010 – Top 10 technology issues in hospitality EHTEC 2010 – Session speaker “generation Y and hospitality technology” HVS INDIA 2010 – Keynote speaker “Hospitality technology as a service” Catersource 2011 – Event and meeting technology

Guest lecturer:

Emirates academy Dubai 2008 – Guest lecturer, Hospitality Information technology Romania Hotel school – 2008, 2010, Guest lecturer, hospitality information technology

Articles:

HTR (Swiss hospitality newspaper) – various technology articles 2008 / 2009 EHLITE magazine – Hospitality technology for guest rooms EHLITE magazine – Boutique hotel technology Hotel Yearbook 2009 – Future use of devices and internet for hotels Hotel yearbook 2010 – Technology standards in hotels Hotel Yearbook 2011 – Technology Roundtable The Bottomline – May 2009 – Real time room maintenance The Bottomline – may 2010 – Embrace the generation Gap

Mr. Millar can be contacted at +41 21 785 11 74 or Ian.millar@ehl.ch

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.