Peng Liu, SHA associate professor, looks at how the hospitality industry can better serve retail shoppers by giving them enjoyable experiences.
Gary Thompson, professor of operations and management, investigates the impact of timing flexibility in restaurant reservations.
Alex Susskind and collaborators look at the impact on restaurant sales of customers’ interest in returning versus customer satisfaction.
Roundtable participants discussed the process of managing excess food, reducing excess food in the service industry, and creating a market for food rescue.
Elena Belavina and Ashish Kabra offer guidance to hotels on choosing a bike-share for guests and how cities can best design and run tourist-friendly systems.
SHA associate professor Elena Belavina is finding strategies to help grocery suppliers, households, and restaurants reduce food waste.