Editorial Board   Guest Author

Mr. Millar

Ian Millar

Deputy Director of INTEHL, Ecole Hotelière 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 41217851174 or Ian.millar@ehl.ch

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.