Staff profile

Ewen Crilley


Senior Lecturer in Hospitality and Tourism

Ewen Crilley

Subject

Event Management, Hospitality Management, Tourism Management

College

College of Business, Law and Social Sciences

Department

Centre for Contemporary Hospitality and Tourism

Campus

Derby Campus

Email

E.Crilley@derby.ac.uk

About

I am the  Programme Leader for BA (Hons) International Hospitality Management within the Centre of Contemporary Hospitality and Tourism part of Derby Business School.

My main duties in this role are programme management, teaching and learning and developing student experience working alongside the course director to ensure that our programme offers the skills, knowledge and attributes to allow our students to be successful in the industry.

I have further responsibilities in personal academic tutoring, module leadership and student development within our programmes. These duties along with student recruitment, developing relationships with industry, networking and promoting our centre both nationally and internationally provide me with passion and enthusiasm for my role.

As a trained hospitality professional in operations, food and beverage and business management, I teach a wide range of subjects specialising in design, customer service, and food and beverage operations, including event catering, restaurant operations, wine studies, and running food businesses and finance.

I have many years of experience in programme development, programme management, process management, coaching, mentoring, lecture delivery, and practical operations in hospitality.

Teaching responsibilities

I lead on the following modules:

  • Hospitality Societies
  • Planning and Leading Hospitality Event Operations
  • Business Innovation Entrepreneurship and Financial Planning 
  • Facilities Venues Design 
  • Innovation and Technology
  • Food and Beverage Appreciation
  • Financial Management and Tourism Business Performance

I also teach aspects of food and hospitality anthropology, professional development, restaurant, and event operations. 

Many of the modules on our programmes are vital in the development of professional behaviours, technical skills and attitudes for successful careers. Students get the opportunity to develop these traits through experiential learning opportunities, case studies, digital platforms and engagement with the industry. 

Professional interests

  • Restaurant and Venues design and sustainable development
  • Operations and food and beverage management
  • Neurogastronomy (the study of flavour perception and the ways it affects cognition and memory)
  • Oenology (the science and study of wine and winemaking)
  • Food trends, food waste and sustainable sourcing

Research interests

  • Hospitality Robotics and Innovation
  • Food Waste and Food Security
  • Oenology
  • Culinary and Wine tourism
  • Food tourism and destination development 

Membership of professional bodies

  • Institute of Hospitality (MIH)
  • Wine and Spirit Education Trust (WSET)
  • Fellowship of the Higher Education Academy (FHEA)

Qualifications

  • MSc International Tourism Management
  • BA (Hons) International Hospitality Business Management
  • PGCE Higher Education

Professional:

  • WSET Level 1 in Wines and Spirits
  • WSET Level 2 in Wines and Spirits
  • WSET Level 3 in Wines and Spirits
  • BII Award in Personal Licence
  • Train the Trainer Pre PTLS
  • NVQ Award Welcome Host, Customer service delivery

Recent conferences

  • Crilley, E. and Michopoulou, E. (2022). Destination Marketing and Promotion: Attitudes of Local Food and Drink Producers. 2022 CHME Conference, Edinburgh
  • Crilley, E. (2022). An Exploration in Attitudes of Local Producers Towards the Impact of the use of Food and Drink in Destination Marketing and Promotion. A Case Study of Food and Drink Producers within the Peak District, Derbyshire. 2022 Gastronomy Summit, Belfast. https://www.ulster.ac.uk/gastronomysummit
  • Jones, C. and Crilley, E.  (2021). '…but it’s just cooking dinner?’: Training and educating the professional chefs of the future: A pilot study. 2021 CHME Conference, Sheffield
  • Crilley, E. (2019). A review of rubric use and design in developing assessment and feedback within hospitality education. 2019 CHME Conference, Greenwich
  • Crilley, E. and Cseh, L. (2017). A preliminary investigation into the food service market, cooking, presentation methods and materials. Does it enhance the dining experience? 2017 CHME Conference, Aalborg

Experience in industry

I have worked exclusively in the hospitality and restaurant industry since leaving school. I have gathered over 20 years of experience within the hotel and food and beverage industry. I have also worked for a range of businesses, from small independent country house hotels, restaurants, bars, golf clubs, cruise liners and retirement villages, delivering up to 5-star operations and food to 3 AA-rosette restaurants. I have experience in carrying out quality audits with the AA and RAC as well as delivering mystery guest audits and consultancy.

I held and ran my own businesses for five years, including a 12-bedroom hotel, three pubs, a delicatessen, and a cafe and wine shop, all within the heart of Derbyshire.

International experience

I have international experience working within cruise liners, ski chalets and beach holidays, all delivering food and beverage operations and training. 

Additional interests and activities

  • Snowboarding
  • Mountain biking
  • Running
  • Gym
  • Wine
  • Cooking
  • Eating out
  • Restaurants and hotels

In the media

Senior lecturer Ewen Crilley comments on restaurants across Derby struggling to hire and retain staff as a result of the ongoing hospitality crisis 23/09/2021 https://www.derbytelegraph.co.uk/news/derby-news/derby-restaurants-struggling-find-staff-5950534

Students cook up a treat with help from three top chefs, newspaper article, Derby Telegraph (Main), 09/05/2018, p.34, Unattributed

Recent publications

  • Sakellarios, N., Skevi, O. & Crilley, E. (2016). Hospitality Intelligence (HI) level in the UK educational sector: A preliminary study
An empty trolley in a supermarket aisle.

Ewen Crilley, Head of Discipline for Culinary Arts and Food Development at the University of Derby, reviews the changes in our habits and behaviours towards food and eating during the Covid-19 lockdown.

Cakes food and wine

Ewen Crilley, Hospitality Operations Trainer at the University of Derby, gives his simple guide to wine and food pairing to help you get the perfect match.

A bowl of vegetables being basted

Ewen Crilley, Hospitality Operations Trainer at the University of Derby, gives his top tips on how to eat well for less.