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Mr Alain Najar

Alain Najar, EHL alumnus, is a Senior Lecturer at the Ecole hôtelière de Lausanne with a HES – SO teaching certification and is delivering courses in food and beverage management and service quality and design.Before joining EHL as a lecturer 28 years ago, he travelled around the world for 13 years working for major international hotel chains including Hilton (10 years), Sheraton (2 years) and Accor (1 year) in various countries such as Kuwait, Dubai, Madagascar, Syria, and Egypt. His areas of expertise include food & beverage management, cost control, quality and service design and customer experience. He is a certified EFQM (European Foundation of Quality Management) assessor. Besides his full-time teaching activity, Alain regularly facilitates executive education programs around the world at different levels for EHL Advisory Services. He also writes short articles and in October 2008 received the “Best Article by a Consultant Member” award, by FCSI (Foodservice Consultant Society International) for his article “Service and Disservice”. In his capacity as consultant, in 2008 he participated to the opening of a hotel in Romania.

Mr Alain Najar

Senior Lecturer

Master of Business Administration BSL - 2003
EHL - 1979
professor.areaOfExpertise
  • Food and Beverage Management
  • Quality and Service Design
  • Customer experience
  • Mystery shopper
  • Service Operations management
  • Marketing
Najar Alain
professor.recent_publication
  • Certification in quality management - Brighton School of Business and Management
professor.past_publication
  • New recruitment methods - 2011
  • Targeting the family segment - 2009
  • Service and disservice - 2008
  • Loyalty programs-What is behind? - 2007
  • Christmas family fairy or commercial trap - 2006
professor.research&Recognitions
  • Teacher of the year award 2017 - 2018
  • CHE - Certified Hospitality educator - American Hotel & Lodging Educational Institute
  • EFQM - European Foundation of Quality Management assessor
  • Best Article by a Consultant Member award, by FCSI (Foodservice Consultant Society International) for the article “Service and Disservice”.