Faculty Biographies
Bill Franz
Bill Franz, PhD., PHR earned his MBA in 1981 from the University of South Dakota and immediately began a career in hospitality management. During his 20 years in private industry he moved from operations management into corporate training and development, human resources, and national and international consulting to the hospitality industry. The combination of industry experience, training and development, and his education has enabled him to pursue his primary interest-teaching. Bill began teaching part time in the Restaurant and Resort Management program in 2000. Over the next four years he pursued his doctorate degree in Education and Human Resource Studies at CSU while pulling double duty at CSU and Front Range Community College. Bill has been instrumental in the development of three of FRCC's on-line instructional programs and acts as a internal consultant with his CSU colleagues regarding the design and instruction of on-line curriculum within the department. As a full-time faculty member, Bill divides his time between classroom instruction and restaurant operations and instruction at the student-operated Aspen Grille Restaurant located in the Lory Student Center. Bill lives in Loveland with his partner Nancy and her two boys Jonathon and Paul, and their two golden retrievers. Bill's son Eric, and his wife Susie, live in Denver with their two children Cameron and Ellie. They all enjoy skiing, hiking, and gardening together. Bill's other passion is fly fishing. During the weekends and throughout the summer, Bill holds yet another teaching position -- fly fishing guide and instructor.
Jeff Miller
Dr. Jeffrey P. Miller is an assistant professor in the Restaurant and Resort Management program in the Department of Food Science and Human Nutrition at Colorado State University. He was a chef and food service management professional for twenty years before becoming a hospitality instructor in 1996. Dr. Miller has extensive experience in the food service operations. His academic areas of emphasis are food studies, alcohol beverage management, and research methods.