Nolan Undergraduate

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

In the spirit of Thanksgiving, I recently talked to students about why they’re thankful for the Hotel School. Here are their responses… along with some of my own!

Do you ever wish that you had a fairy godmother to magically appear and give you some tips about freshman year? Well, look no further.

For the second year in a row, Cornell University’s School of Hotel Administration has been ranked No. 1 in the world for hospitality and hotel management by CEOWORLD magazine.

Damian Mogavero brought his success story to the Hotel School on Sept. 18 in a whirlwind 24-hour visit that included guest-lecturing, sharing every meal with groups of students and faculty members, and speaking about his new book.

115 Cornell students spent the weekend of Sept. 29–Oct. 1 coming up with ideas focused on the luxury hotel industry during a hospitality hackathon.

The Hotel School has given me more practical skills than I could ever ask for. This is thanks to the curriculum, which offers more practical courses rather than purely theoretical ones.

When it came to starting his own business, Rob Karp ’19 was miles ahead of his peers. He was all of 14 when he turned his passion for airlines and his prowess for numbers into a travel consulting company.

Larkin created “Cookie Melt,” with two classmates in Product Development in the Food and Beverage Industry, a course taught by SHA lecturer Chris Gaulke.