Nolan School
Keep up to date with Hotelies, hospitality education, and industry at large with these stories and updates from the Nolan School.
Can serendipity be harnessed? Reflecting on unplanned outcomes offers benefits
Research led by a Nolan School professor finds that reflecting on unintended outcomes strengthens ideation.
Why we tip, who we tip and what it really says about us
People have a lot to say about where, when and how much to tip. A new book by Michael Lynn dives deep
Renovated food lab goes fully electric, embracing induction technology
Cornell’s Grailer Food Lab is now fully electric, available for hospitality students to learn on climate-friendly induction stoves.
Future restaurateurs sharpen their skills in remodeled food lab
After two years of renovations, the Grailer Food Lab has reopened with a more real-world commercial kitchen and all-electric appliances
Five questions for Chris Anderson
In a recent article, “The Perils of Algorithmic Pricing,” Christopher Anderson of the Nolan Hotel School discusses why pricing algorithms matter for a variety of industries.
Familiarity breeds success for fledgling companies
Teams featuring at least one “stranger” are more than twice as likely to fail as teams of friends, family members or co-workers, according to a Nolan Hotel School study
The speed trap: why leaders’ quick pivots can seem inauthentic
The research team conducted three studies in a leader-centric workplace with over 3,000 participants.
Jessica Tracey brings expertise on sustainable tourism to Nolan School
Meet Jessica V. Tracey, Nolan School lecturer specializing in hotel development, sustainable tourism and strategic financial management.
‘Silenced Voices’ Are Revealed in New Book on Historical Figures
This book highlights the civic participation and community engagement of women, from abolitionists to philanthropists.