Editorial Board   

Dr. Kitterlin, Ph.D.

Miranda Kitterlin, Ph.D.

Assoc. Professor, Chaplin School of Hospitality & Tourism Management, FIU

Dr. Miranda Kitterlin is an Associate Professor in the Chaplin School of Hospitality and Tourism Management at Florida International University, where she teaches graduate level Hospitality Management courses. She received her doctoral degree in May of 2010 in Hospitality Administration from the University of Nevada, Las Vegas.

Dr. Kitterlin holds a Master's degree in Human Resources and a Bachelor's degree in Hotel, Restaurant and Tourism Management from the University of Louisiana, Lafayette.

Prior to beginning a career in academia, Dr. Kitterlin worked for 11 years in the lodging and food & beverage industries in Louisiana, Michigan, and Las Vegas. What began on a whim as an entry-level front-of-house position quickly developed into operational management, sales, and human resources management roles, and a lifelong passion for Hospitality Management.

During her industry career, Dr. Kitterlin encountered a number of employee issues that led her to seek answers in academic research. Each scholarly investigative venture fueled the desire to begin another, resulting in her decision to pursue a terminal degree and a future in academia. Her first educational venture was as an instructor as St. Landry Accelerated Transition School, where she designed a Hospitality and Tourism curriculum and skills certification program for the vocational educational program.

During her university level academic career, Dr. Kitterlin has taught both traditional and online Hospitality Management classes at the University of Louisiana, Lafayette, the University of Nevada, Las Vegas, James Madison University, and now Florida International University, where she teaches Master's degree classes in Hospitality Industry Organizational Behavior, and Case Studies in Hospitality Management.

Dr. Kitterlin's research focuses primarily on Food and Beverage, Human Resources, and Organizational Behavior issues. She has published on topics of foodservice industry employee selection and screening, employee behavior and perceptions, training needs of hospitality employees, food-safety education, and hospitality student learning styles. Much of her work centers on employee substance abuse and employment drug-testing in the hospitality industry.

Please visit http://www.fiu.edu for more information.

Dr. Kitterlin, Ph.D. can be contacted at 305-919-4424 or miranda.kitterlin@fiu.edu

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.