Professor of the Practice
Christopher Muller, Ph.D. is a leading academic expert in the field of corporate/chain restaurant management. His research has focused on multi-unit restaurant brand management; chain restaurant organization development and growth; and the training of multi-unit managers.
Most recently he served as the Dean and chief academic and administrative officer for Boston University’s School of Hospitality Administration, one of the leading undergraduate programs in hospitality management education in the United States.
Muller is often asked for commentary on hospitality, restaurant and travel issues in the national and trade press. He has appeared on ABC World News, CNN’s “The Situation Room” & Erin Burnett “Out Front”, USAToday, The New York Times, NPR, CBS Market Watch, The Wall Street Journal, along with local print and broadcast media such as WCVB, WBUR, The Miami Herald and The Orlando Sentinel.
Professor Muller has lectured on management development and leadership topics to a variety of organizations throughout the world, including presentations to groups from Germany, Great Britain, Russia, Italy, Scandinavia, Singapore, Hong Kong, Thailand, Macau, Korea, Australia, Mexico, Central and South America. Muller is one of the co-founders of the annual European Foodservice Summit. Prior to Boston University he was a Professor in the Rosen College of Hospitality Management at the University of Central Florida where he was the Director of the Center for Multi-Unit Restaurant Management. Dr. Muller taught at Cornell University’s School of Hospitality Administration for over a decade.
Dr. Muller has extensive experience in the hospitality service business. He is a regular keynote and featured speaker at leading hospitality conferences. Muller co-founded ‘Za-Bistro! Restaurant Holdings, Inc. a popular start-up restaurant company based in the Orlando, Florida market. He has owned or operated restaurants and small hotels throughout New England, has worked in the international wine import and sales industry, and has served as a consultant to local, national and international restaurant, beverage, and hospitality management companies. He has been recognized as a Federal expert witness in a number of precedent setting legal cases on topics including restaurant trade dress and intellectual property, franchisee rights, and negligence issues.
Dr. Muller received both his Doctorate and Masters degrees from the School of Hotel Administration at Cornell University. He has written a book, The Leader of Managers: Leading in the Multi-Unit, Multi-Site and Multi-Concept World. With Mr. Doug Doran he wrote the workbook 10 Steps to “Managing Managers”—Leading in the Multi-Unit Environment. With Dr. William Fisher he co-authored Four-Dimensional Leadership: The Individual, The Lifecycle, The Organization, The Community, and Leadership Exercises! Taking a Leadership Role in the Hospitality Business. Dr. Muller has published more than 30 articles in leading journals including the Boston Hospitality Review, the International Journal of Hospitality Management, the Cornell Hotel and Restaurant Administration Quarterly, the Journal of Hospitality & Tourism Research, FIU Hospitality Review, Foodservice Europe, and the Hospitality and Tourism Educator.
Hauser M., Bosshart, D., Hochli, B., Borek, J., Muller, C.(2015). European Food Trends Report. GDI Gottlieb Duttweiler Institute.
Muller, C.(2015). Staying Forever Young. Food Service Europe & the Middle East. 5, pp. 46-48.
Muller, C.(2015). Mastering the Changes of Management. UK Propel Quarterly. 12, pp. 48.
SHA HF 100 Introduction to the Hospitality Industry
Serves as the prerequisite to all SHA courses. Students wishing to take any SHA courses must first complete SHA HF 100. An introductory course designed to offer an overview of the hospitality industry. Students gain a historical perspective and track current events. The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, food service, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. This course is NOT offered to seniors. NOT open to SMG students or students who have taken SM 299 or SM 131. 4 credits, offered Fall & Spring. [ 4 cr. ]
SHA HF 220 Food & Beverage Management
Prereq: (SHA HF 100 or SHA HF 200)
This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring. [ 4 cr. ]
SHA HF 460 Hospitality Strategic Marketing
Prereq: (SHA HF 100 or SHA HF 200) and (SHA HF 260 or SMG MK 323)
In this course, students work with local hotel or restaurant sales and marketing groups to develop their strategies, plans and programs for targeted market segments. Class studies and exercises are used to help develop the skills needed by the students to accomplish this. Industry speakers bring the current market reality into the classroom. Seniors only. 4 credits, offered Fall & Spring. [ 4 cr. ]
- BA, Hobart College
- MPS, Cornell University
- Ph.D., Cornell University
Boston University School of Hospitality Administration
928 Commonwealth Avenue, Room 326
Boston, MA 02215