Author Bio
Alexander Owens
Alexander Owens is a Master of Science in Tourism & Hospitality student at the University of Guelph. After completing his Bachelor of Commerce in Hospitality, Food, & Tourism Management at the University of Guelph in 2019, Alexander held numerous management roles at Marriott International over the course of 3 years prior to commencing his Master’s. These roles included Manager on Duty, Guest Services Manager, Night Audit Manager, and Housekeeping Manager. With his industry experience in upscale hotels and educational background at the University of Guelph, Alexander has developed a passion for leadership, mental health in the workplace, and disruptive technological innovations in the hospitality industry.
Mark Robert Holmes
Dr. Holmes is the Interim Director of the School of Hospitality, Food and Tourism Management in the Gordon S. Lang School of Business and Economics. He is also the current President of the Canadian Travel and Tourism Research Association. He holds a Bachelor of Commerce in Hospitality and Tourism Management and Master of Spatial Analysis from Ryerson University, and a PhD in Environmental Studies from York University. Holmes teaches courses in Revenue Management, Service Operations Analysis, and Operations Management, at the undergraduate and graduate levels. He also undertakes research on sustainability in the areas of tourism, food service and workplaces. Beyond his teaching and research experience, Dr. Holmes has worked for over 10 years in the foodservice industry.
Cyrus Cooper
Cyrus Cooper is a Full Professor and Program Coordinator at Centennial College School of Hospitality, Tourism and Culinary Arts. Cyrus has over 20 years of hospitality experience through a number of key roles within some of Canada’s most prestigious brands, namely; Director of Food and Beverage Operations for Pusateri’s Fine Foods, Director of Food and Beverage at the Granite Club in Toronto. Prior to that he worked at Oliver & Bonacini Restaurants as Director of Restaurant Operations for the brand. His signature drive, ambition and focus on service and leadership became his defining hallmark. In 2008 Cyrus was awarded one of the Ontario Hostelry Institute’s (Now KML) Top 30 Under 30. He maintains an active role as member on the selection committee for the OHI.
Description
With The Michelin Guide’s recent expansion into the Canadian market, and the highly stressful environment associated with the restaurant industry, this qualitative study looks to understand the stress that comes from trying to acquire and retain a Michelin star rating, along with the strategies restaurants employ to mitigate these stressors.
