News

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SHA BusinessFeed

Research Recap: The relationship satisfaction factor in successful brand-hotel partnerships

Chekitan Dev, professor of marketing at the School of Hotel Administration, has co-authored a study recently published in Industrial Marketing Management.

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SHA BusinessFeed

SHA celebrates 2020 student award winners

The School of Hotel Administration (SHA) proudly presents its award winners and special honor recipients for the 2019–2020 academic year.

Phil Miller '83
SHA BusinessFeed

Coveted SHA senior prize renamed to honor “consummate Hotelie” Phil Miller ’83

SHA awarded the first Philippus Miller III CHS Hotelie for Life Senior Prize to Chloe Jones ’20

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SHA BusinessFeed

Wishes and wisdom: Messages from faculty and staff for SHA’s Class of 2020

Congratulations, Class of 2020 graduates! Here are some words of praise from faculty and staff at the School of Hotel Administration.

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SHA BusinessFeed

ESTB nights, CocoCay, a chateau-turned-hotel, and all things data

The School of Hotel Administration Class of 2020 shares their favorite Cornell memories. Congratulations to our newest graduates—the future of hospitality!

Go Fauci's donated means from local restaurants delivered to healthcare workers
SHA BusinessFeed

SHA alumni project salutes Dr. Fauci, supports restaurants and healthcare providers

GoFauci.com, a partnership with the Feeding People Foundation, supports restaurants and frontline healthcare workers across New York City.

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SHA BusinessFeed

Airport lounge idea wins hospitality business plan competition

Matte Black Lounges wins this year’s Hospitality Business Plan Competition hosted by SHA’s Pillsbury Institute for Hospitality Entrepreneurship.

SHA lecturer Doug Miller
SHA BusinessFeed

Speaking of beer: A few rounds with Doug Miller

SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.

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SHA BusinessFeed

Study reveals patterns behind big ideas

Scientific reasoning, cross-disciplinary collaboration and long research paths often lead to “big-leap” inventions, says Madeline Kneeland.