Academic Faculty

Jeffrey Miller, Ph.D., C.E.C., C.C.E.

Jeffrey Miller, Ph.D., C.E.C., C.C.E.

Associate Professor and Program Coordinator
Hospitality Management

214-C Gifford Building | (970) 491-6705 | jeffrey.miller@colostate.edu


Research Interests:

  • Food and Culture Issues
  • Food as Symbol
  • Small Town Tourism
  • Traditional Food Production and Preservation Methods

Education:

  • PhD, Education and Human Resource Studies, Colorado State University, 2006
  • BGS, History, University of Kansas, 1983
  • AOS, Culinary Arts, New England Culinary Institute, 1988
  • MS, Hotel, Restaurant and Institution Management, Kansas State University, 1995

Professional Experience:

February 2006 to current
  • Assistant Professor, Dept. of Food Science and Human Nutrition Program Coordinator - Restaurant & Resort Management Program
    Colorado State University
    Fort Collins, CO
    (appointed as Program Coordinator, July 1, 2006)
August 2000 to Jan 2006
  • Instructor, Dept. of Food Science and Human Nutrition Restaurant and Resort Management Program
    Colorado State University
    Fort Collins, CO
    Teach classes in culinary arts, catering, purchasing, beverage management, food studies and purchasing. Teach senior seminar. Advise students. Supervise interns. Direct independent study projects for graduate students and undergraduate students. Conduct research. Participate in university outreach, research, and distance learning projects. Lead role in department annual fund-raising dinner. Serve on graduate committees. Member various campus committees including student center food court renovation. Helped develop student run restaurant, Aspen Grill. Supervise students in Aspen Grill.
January 1996 to July 2000
  • Director, Culinary Arts/Foodservice Management Program
    Assistant Professor, Dept. of Nutrition and Food Science

    Utah State University
    Logan, UT
    Lead program in Culinary Arts/Foodservice Management. Supervise adjunct teaching staff. Teach classes in culinary arts, foodservice management, and beverage management. Advise students enrolled in culinary arts/foodservice management curriculum. Ongoing culinary arts/foodservice management curriculum development. Participate in university outreach, research, and distance learning projects. Create and participate in seminars and other educational outreach programs regarding culinary arts/foodservice management programs. Supervise student interns in culinary arts/foodservice management curriculum.
January 1994 to December 1995
  • Graduate Teaching Assistant Departments of Housing and Dining Services and Hotel, Restaurant and Institutional Management
    Kansas State University
    Manhattan, KS
    Assist the Unit Dietitian in planning, organizing, and directing activities of the unit. Delegate responsibilities to production, cafeteria, and sanitation supervisors. Direct receiving, storing, and production of food. Requisition of food and supplies. Supervise personnel in production of food and distribution of food for service. Supervise students in quantity food production class laboratories.
January 1989 to December 1993
  • Executive Chef C.F.K., Inc.
    Fifi's Restaurant, The American Bistro, The Banquet Connection
    Lawrence, KS
    Responsible for kitchen service and production at all operations of C.F.K., Inc. Plan, organize, and manage production of a la carte dining, banquets, and catering at all locations. Supervise kitchen and sanitation staffs of 20+ employees. Order and receive all food, paper supplies, and beverage supplies. Train employees in production procedure, safety and sanitation. Develop and plan daily specials and menu items. Responsible for annual procurement budget of over $400,000.
June 1986 to November 1988
  • Assistant Chef Carroll's Creek Cafe
    Annapolis, MD
    Day kitchen supervisor with special responsibilities for pastry and baking. Supervise 12-17 employees in prep, line cooking, receiving, and sanitation. Produce all baked goods and pastries. Organize all daily production, purchase produce and baking supplies. Plan daily menu specials. Train employees in production, sanitation, and safety. Responsible for monthly inventory of all foodstuffs and dry goods. In-house liaison and production supervisor for affiliated business, Capitol Catering Co.
1975 to 1986
  • Continuously employed in foodservice profession at various levels and duties. Specifics upon request

Honors and Awards:

  • CAFÉ/Kendall College Green Award – 2011, Center for the Advancement of Foodservice Education (Award given to one undergraduate program annually that demonstrates commitment to environmental and sustainability issues in their curriculum.)
  • Certified Executive Chef, American Culinary Federation, since 1998
  • Certified Culinary Educator, American Culinary Federation, since 1999

Publications:

  • Henley, T., Reddivari, L, Broeckling, C., Bunning, M., Miller, J., Avens, J., Stone, M., Prenni, J., Vanamala, J. (2014). American India Pale Ales (IPA) matrix rich in xanthohumol are potent in suppressing proliferation and elevating apoptosis of human colon cancer cells but not isolated xanthohumol.
  • Lothrop, R., Stone, M., Avens, J., Hyatt, D., Miller, J, Bunning, M. (2013). Physicochemical and Sensory Quality of Chiffon Cake Prepared with Rebaudioside-A and Erythritol as Replacement for Sucrose. Annual Meeting of the Institute of Food Technologists, July 13-16, Chicago, IL Abstract No. 163-28.
  • Miller, J., Milholland, E. and Martin-Gould, S. (2011). Determining Student Attitudes Toward Using a Classroom Response System in Hospitality Courses. Journal of Hospitality and Tourism Education.

Book Chapters:

  • Miller, Jeff and Deutsch, Jonathon. (2010). Food Studies: An Introduction to Research Methods. London: Berg Publishers. Hardcover – ISBN 978-1845206802, Softcover – ISBN 978-1845206819
  • Deutsch, J. and Miller, J., (2011) Where’s the Beef? Food in the Food History Classroom. In: Pilcher, J, (Ed.), The Handbook of Food History. New York: Oxford University Press.
  • Miller, J. The New England Culinary Institute. (2011) In: Smith, A. Ed. The Oxford Encyclopedia of Food and Drink in America. New York: Oxford University Press.

Encyclopedia Entries:

  • Miller, J. (2011) The New England Culinary Institute. In: Smith, A. Ed. The Oxford Encyclopedia of Food and Drink in America. New York: Oxford University Press.
  • Miller, J. (2011) Restaurant Groups. In: Smith, A. Ed. The Oxford Encyclopedia of Food and Drink in America. New York: Oxford University Press.
  • Miller, J. (2011) Library Collections. In: Smith, A. Ed. The Oxford Encyclopedia of Food and Drink in America. New York: Oxford University Press. (includes a separate annotated bibliography of culinary collections in America)

External Grants:

  • CSU Office of Student Learning and Civic Engagement $900 - funding for student service learning project within RRM program