Peter Odgers is project manager for the University of Brighton’s role in HOTPOT as well as being responsible for the university’s role in supporting the curriculum development, business support, community engagement and communication elements of the project.
Peter has a broad experience of the hospitality and food service industry, after graduating, his career started as a trainee manager for four years at The Junior Carlton Club, Pall Mall, London. This was followed by working as a chef in a range of food service businesses for a further four years. He then worked in operational management in both large and small companies before working as a financial controller for both Holiday Inns and then Forte Hotels. He has also owned and managed a multifaceted food business that included a delicatessen His career in education has involved lecturing hospitality management related subjects at all levels at Westminster College, the University of Plymouth and currently at the University of Brighton. He has been Dean of a Swiss hotel school for 3 years and a visiting lecturer for universities and colleges in Australia, USA, Canada, Spain, Netherlands, Switzerland, Germany, France, Iran and Bulgaria.
He has written three books in the areas of financial and hospitality management which have been adopted as standard texts by the HCIMA and other UK academic bodies. He has worked as a consultant to a number of EU tourism related projects in Spain, Romania, Bulgaria and France, the University of Strathclyde hotel development project in Iran and for CERT the education and training division of the Irish Tourist Board. His Master of Philosophy in International Hospitality Management was awarded by the University of Buckingham in 1996.
At present he is Principal Lecturer in International Hospitality Management at the School of Service Management at the University of Brighton where he lectures in the subjects of international hospitality management, financial management, food service management and small business enterprise to under and postgraduate students. He is course leader for the MA Culinary Arts and MA Hospitality Management as well as being international partnerships coordinator for SSM and is active in research in the areas of food concept development, gastronomic tourism and revenue generation strategies used by small hospitality enterprises.
