The Business of Coffee: Not the regular grind
The Business of Coffee: From Farm to Cup, developed by SHA assistant professor Jacob Chestnut, is Cornell’s first-ever course about coffee.
Hotel executive Arthur Keith ’84 is new Statler GM
Keith brings 36 years of hospitality operations expertise to the dual role of directing the Statler Hotel and developing student leaders.
Learning to manage, with feeling
Kristina Workman’s research and teaching focus on the value of compassion and positive interpersonal relationships in the workplace.
A fresh approach to helping the planet: Elena Belavina takes on food waste
SHA associate professor Elena Belavina is finding strategies to help grocery suppliers, households, and restaurants reduce food waste.
With food insecurity as their entrée, students learn the business of serving a cause
Service is a key to learning in the course Hunger, Health, and Nonprofit Social Enterprise. Requirements include volunteering and organizing a fundraiser.
To save their back yard, they built a town
Hotelie Garnie Nygren ’05 discusses the inspiration and vision for Serenbe, a model built environment that she is helping to create in the woods southwest of Atlanta.
Mathematical elegance meets social relevance in the research of Vincent Slaugh
Vince Slaugh, assistant professor, has focused his research on questions related to nursing-home staffing and maximizing adoption opportunities for teens.
Aaron Adalja joins the A team
Adalja joined the faculty last year as an assistant professor of food and beverage management— the culmination of a wide-ranging professional journey.
A spa-tacular learning experience with Inns of Aurora
The Inns of Aurora is moving ahead with plans to develop a destination spa. And they’re involving students from the Hotel School in the process.