Editorial Board   Guest Author

Mr. Miller

Dean Miller

Director of Agronomy, La Quinta Resort & Club / PGA West

Dean Miller is the director of agronomy for La Quinta Resort & Club and PGA WEST, a world-renowned golf destination with nine championship-caliber courses designed by golf greats Arnold Palmer, Jack Nicklaus, Tom Weiskopf, Pete Dye and Greg Norman. As the resort's director of agronomy, Mr. Miller manages a staff of over 230 employees, including six superintendents, and is responsible for all aspects of golf course maintenance and landscaping for five public courses, four private courses and five clubhouses. He has helped implement all golf course sustainability methods, overseen all golf course renovations and construction projects, as well as developed maintenance practices that create standardization and consistency throughout all the courses. Known as the “Western Home of Golf in America,” La Quinta Resort & Club and nearby PGA WEST - a spectacular master-planned country club community on 2,200 acres and the site of numerous important tournaments - offer resort guests full access to five challenging golf courses - the dramatic Pete Dye-designed La Quinta Resort Mountain™ and Dunes™ Courses, and the highly rated TPC® Stadium Golf Course, Jack Nicklaus Tournament Course and Greg Norman Course at PGA WEST. Mr. Miller joined La Quinta Resort & Club and PGA WEST as an assistant superintendent in 1998, and has held several positions during his tenure with the resort, including superintendent of both the Arnold Palmer and Greg Norman Courses. He holds a turf grass management degree from Rutgers University in New Jersey, as well as a Bachelor of Science with a minor in plant science from Nicholls State University in Louisiana. A Class A member of the California Hi-Lo Golf Course Superintendents Association and the Golf Course Superintendents Association of America, Mr. Miller holds a California State Pesticide, Right-of-Way and Aquatic License.

Mr. Miller can be contacted at 760-564-7674 or drmiller@pgawest.com

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.