Research that contributes to
improvement in education in the hospitality sector

Key note speakers AIHR conference

The Academy of International Hospitality Research is glad to announce that Dr. Francesca Zampollo has agreed to deliver a key note at the 2019 AIHR conference on ‘Local food for vital regions: myths and facts’ that will be held on the 26th and 27th of March 2019 in Leeuwarden (The Netherlands).

Leeuwarden is the 2018 European Capital of Culture.

Dr. Francesca Zampollo is a Food Design researcher, consultant, keen public speaker, and teacher. Francesca has a PhD in Design Theory applied to Food Design, and she is the founder of the Online School of Food Design© (onlineschooloffooddesign.org). Since 2012 she has has been developing the Food Design Thinking methodology, as a food-specific branch of Design Thinking (fooddesignthinking.org). She is the founding editor of the International Journal of Food Design, and the founder of the International Food Design Society. Francesca has organised the first, second, and third International Conference on Food Design, and has taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology. 

 

The Academy of International Hospitality Research is glad to announce that Gabriel C.M. Laeis also has agreed to deliver a key note.

Gabriel C. M. Laeis has worked for a number of restaurants, hotel companies and hotel management consultancies. He graduated from the IUBH School of Business and Management (Germany) and the Victoria University (Australia) with a degree in Hospitality Management.
With a keen interest in food, agriculture and sustainable development issues he went on to do a M.Sc. in Organic Agriculture and Food Systems at the University of Hohenheim (Germany). Gabriel is currently finishing off his Ph.D. in Development Studies at Massey University,
New Zealand. His research focuses on the interface between developing countries, local agriculture and the tourism industry. He has done extensive field work in Fiji and South Africa, finding numerous surprising reasons why local farmers and resort chefs do not connect quite as easily as one might think.

 

Professor Sally Everett PhD, MA, BA (Hons), NTF, PFHEA

Professor Sally Everett became the inaugural Professor of Business Education for King’s Business School in King’s College London in January 2019. Previous to this role, she was the Deputy Dean (Quality and Student Experience) for the Faculty of Business and Law at Anglia Ruskin University, UK (2013 – 2018). Sally is also a National Teaching Fellow and a Principal Fellow of the Higher Education Academy. She was awarded these fellowships in recognition of her work championing pedagogic practice in areas including internationalisation, employability, and inclusive learning, teaching and assessment. Before joining Anglia Ruskin University, Sally was the Head of Department for tourism, hospitality and marketing at the University of Bedfordshire (2009-2013). Before this, she spent several years as a tourism and travel researcher at the University West of England and as the Development Officer for the ss Great Britain Trust in Bristol, UK.
Sally is a widely published tourism researcher and over the last ten years has produced a significant body of work on food and drink tourism, including her textbook: ‘Food and Drink Tourism: Principles and Practices’ (Sage Publications, 2016). Her other research interests include social and cultural tourism geographies, heritage tourism and inclusive curriculum design. Recent publications include work on community resistance, slow towns, inclusive teaching, food festivals, and destination marketing.


Dr Matt Coler

Matt Coler is a Research Program Manager and Assistant Professor at the University of Groningen / Campus Fryslân. Matt’s scientific background is in linguistics and anthropology. During his PhD, he performed fieldwork in remote parts of the Andes to document a previously undescribed language variety, looking specifically at how the language coped with different sensory experiences, including taste. Matt’s scientific interests involve the relationships between stimuli and meanings across sensory modalities. Matt’s current research includes topics relating to language and cognition and, in particular, to sensory experiences. He is currently collaborating with an international team of scholars on a book titled “The Handbook of Sensory Experiences” (eds. Dubois, Cance, & Coler).