In The Media

David Sherwyn, professor of hospitality HR, says that some smaller employers may have difficult decisions to make around a newly signed bill expanding leave and guaranteed paid sick leave for certain U.S. workers.

Transportation, according to E.V. Baker Professor of Agricultural Economics Andrew Novakovic, is the one thing that connects all stages of the the supply chain, from farm to food processing to warehouse to grocery store.

Professor Alex Susskind, director of the Food and Beverage Institute, says its not just restaurants that need to adapt to COVID-19 closing measures, but all levels of the supply chain.

Research from Robert H. Frank, Henrietta Johnson Louis Professor of Management, tells us we are much more likely to be swayed by friends, relatives, and neighbors than deliberate attempts from advertising to government regulation.

Professor Stephani Robson says the ballpark space isn’t likely to compete with traditional business gatherings suited to typical hotel banquet rooms.

The Federal Reserve’s actions shows its determination to help the economy and borrowers, says Nandlal P. Tolani Senior Professor of International Trade Policy Eswar Prasad

Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.

Kaushik Basu argues in this opinion piece that the COVID-19 epidemic is likely to do much more economic damage than policymakers seem to realize.

SHA Professor Chekitan Dev says that hotel bathroom toiletries are an archaic practice, persisting only because no one has thought to change it.