Editorial Board   Guest Author

Ms. Millar

Michelle Millar

Assistant Professor Hospitality Management, University of San Francisco

Michelle Millar is an Assistant Professor in the Department of Hospitality Management at the University of San Francisco. She received her undergraduate degree from UC Davis, her Masters of Tourism and Hospitality Management degree from Temple University in Philadelphia, and her doctoral degree in Hospitality Administration from the University of Nevada, Las Vegas. Ms. Millar has worked as a travel consultant in various types of travel agency settings for many years, and from 1998 until 2005 operated her own travel agency. She has extensive knowledge in vacation planning, meeting planning, corporate travel planning, and general business operations. In addition, she has worked in a small hotel, which provided her the opportunity to work in all departments of the operation. Her work experience has proven invaluable when teaching at the University of San Francisco. Ms. Millar teaches Marketing in the Marketing Department, as well as Hotel Operations, Conference and Events Planning, and Sustainability in the Hospitality Industry in the Hospitality Management Department. She has also had the opportunity to teach both in the Hotel College at the University of Nevada of Las Vegas, and at UNLV's campus in Singapore. While at UNLV, she was part of the hospitality sustainability committee that developed a process to train faculty to teach sustainability to students, and incorporate it into all required courses. Sustainability is an important component of all of the classes Ms. Millar teaches. Her research areas include consumer behavior, in particular the wants and desires of travelers when selecting eco-friendly accommodations or tourism destinations, and why they make the decisions they do. Ms. Millar is also interested in how hotel managers relate to and work within the environment, and how we can make hospitality companies more environmentally friendly. Her research has been published in the Cornell Hospitality Quarterly, Journal of Travel Research, Journal of Human Resources in Hospitality Management, and Journal of Hospitality and Tourism Education, and she has presented her research at hospitality conferences throughout the world.

Ms. Millar can be contacted at 415-422-2498 or mmillar@usfca.edu

Coming up in May 2019...

Eco-Friendly Practices: Corporate Social Responsibility

The hotel industry has undertaken a long-term effort to build more responsible and socially conscious businesses. What began with small efforts to reduce waste - such as paperless checkouts and refillable soap dispensers - has evolved into an international movement toward implementing sustainable development practices. In addition to establishing themselves as good corporate citizens, adopting eco-friendly practices is sound business for hotels. According to a recent report from Deloitte, 95% of business travelers believe the hotel industry should be undertaking “green” initiatives, and Millennials are twice as likely to support brands with strong management of environmental and social issues. Given these conclusions, hotels are continuing to innovate in the areas of environmental sustainability. For example, one leading hotel chain has designed special elevators that collect kinetic energy from the moving lift and in the process, they have reduced their energy consumption by 50%  over conventional elevators. Also, they installed an advanced air conditioning system which employs a magnetic mechanical system that makes them more energy efficient. Other hotels are installing Intelligent Building Systems which monitor and control temperatures in rooms, common areas and swimming pools, as well as ventilation and cold water systems. Some hotels are installing Electric Vehicle charging stations, planting rooftop gardens, implementing stringent recycling programs, and insisting on the use of biodegradable materials. Another trend is the creation of Green Teams within a hotel's operation that are tasked to implement earth-friendly practices and manage budgets for green projects. Some hotels have even gone so far as to curtail or eliminate room service, believing that keeping the kitchen open 24/7 isn't terribly sustainable. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.