Students
Post-2020 Food and Beverage: Rebuilding an Embattled Industry
Experts joined Lilly Jan, Ph.D. to discuss problems and possible improvements in the food and beverage industry following the COVID-19 pandemic.
Dreams and aspirations of becoming a global sustainability advisor
Johnson’s Social Impact Internship Fund enabled Duncan Lee, MBA ’22, to showcase his business and sustainability capability to AccountAbility.
Alumna Emily Kanders Goldfischer ’92 Builds Community With hertelier
Student interview with Emily Goldfischer ’92, founder and editor-in-chief of hertelier
Cornell Receives TEAM Trophy Award Four Years in a Row, Showing What’s Possible When Everyone Is Committed
For the fourth year in a row, Cornell University’s Samuel Curtis Johnson Graduate School of Management received The Consortium’s TEAM Trophy Award.
Park Perspectives: The intangibles, finding your goodwill
Taylor Nguyen Two-Year MBA ’21 discovered that intangible “goodwill” was far more valuable than salary, bonus, or location
Staying true to my passion for sustainability and food systems
Alanna Miyajima, MBA ’21, writes about how her experience at Johnson helped her pivot into a career helping to make food systems more sustainable.
EpiWell: Pushing the boundaries in diabetes management
As part of the BR Microenterprise program, MBA candidates Tyler Ashcraft and Faraan Khan worked with EpiWell, a local diabetes management company.
Meet Ellen Yui: Mentoring the Next Generation of Hospitality Entrepreneurs
Over 30 years later, Ellen Yui now acts as the guiding force for a new generation of rising industry leaders through the Pillsbury Institute for Hospitality Entrepreneurship’s Entrepreneurs in Residence (EIR) program.
The Importance of Social Listening: Using Technology to Provide Personalized and Customer-Centric Service
A virtual keynote to explore how hospitality companies can leverage social listening to deliver personalized guest experiences