COVID-19

Professor Karan Girotra says labor is the biggest thing that could break in the U.S. food supply chain during the COVID-19 pandemic.

Faculty members Andrew Karolyi, Lynn Wooten, Li Chen, Vishal Gaur, and Kaitlin Woolley discuss business impacts of COVID-19.

Senior leaders need to both manage through the COVID-19 crisis and redefine business models and strategy for a post-pandemic world.

SHA Professor Chekitan Dev says that hotels often tend to be reactive and that it has taken the pandemic for the industry to improve their procedures.

David Sherwyn, professor of human resources, says hotel owners and operators are somewhat currently at odds in the midst of COVID-19.

As stimulus checks start to be mailed, Professor David Just says poorer people buy lottery tickets based on their need for more money, not for fun.

Andrew Karolyi, Harold Bierman Jr. Distinguished Professor of Management, describes supply, demand, and financial shocks happening due to the pandemic.

SHA Senior Lecturer Reneta McCarthy says if demand is weak and hotel prices stay low, having credit for a fixed dollar amount works in the consumer’s favor.

Lecturer Christopher Gaulke, an expert in food and beverage management, suggests ideas for restaurants to open while remaining cautious of COVID-19.