SHA Dean Kate Walsh says that health safety and cleanliness will be the biggest differentiators in the near future of the hospitality industry.
Professor David Just, a behavioral economist, discusses the risks of repercussions on maskless individuals in public.
Professor Alex Susskind discusses just how important the restaurant industry is for New York City as a whole.
While economic growth is sloping downwards, Associate Professor Steven Kyle says the current state of the economy is not a textbook recession.
Professor Emeritus Bob Frank explains just how this is a possibility.
Hotels will become airy places with artificial intelligence behind the scenes, says Senior Lecturer Stephani Robson.
Professor Eswar Prasad says that when people can’t spend money on experiences and other services, they look towards this.
Hooker, a veteran food industry executive, will teach a new course this fall covering global supply-chain issues surfaced by the COVID-19 pandemic.