SHA Faculty

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Hospitality panel discusses sexual harassment, brand evolution

The School of Hotel Administration presented its first Cornell Hospitality Thought Leadership Event focused on sexual harassment and brand evolution.

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Executive Education: Q&A with Professional Development Program faculty

We spoke with five of the amazing faculty that will be teaching courses during PDP and asked about their motivation to teach professionals, excitement about the program, and ideas for how to keep participants engaged.

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Hotel butler service is really nice – is it worth the price?

Reneta McCarthy, senior lecturer at the Hotel School, historicizes the concept of butlers and explains how top-end hotels utilize them in today’s competitive market.

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Students go behind the scenes on Royal Caribbean cruise

Twenty students from the Hotel School witnessed firsthand how Royal Caribbean International successfully operates its cruises after they boarded the Enchantment of the Seas in February for a three-day experiential learning trip to the Bahamas.

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Taking aim at false empowerment: How leaders can build a culture of trust

Management and organizational behavior professor Tony Simons takes aim at a popular management practice that can do more harm than good if poorly implemented.

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Cornell Hospitality Summit series: Hospitality technology disruption

At the Cornell Hospitality Research Summit, a panel of industry experts discussed what hoteliers can expect in the future.

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With hotels becoming social spots, more private spaces for guests

Professor Chekitan S. Dev says you can credit the trend of private guest spaces to millennial travelers in the New York Times.

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In with the new: Intrapreneurship and innovation in hospitality

Neil Tarallo and Andrew Quagliata discuss why now is the time for innovation in hospitality, and how existing companies can support intrapreneurship.

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The tipping equation

At restaurants across America, servers calculate how far is too far, weighing harassing behavior against the tips they need to make a living wage. Professor Michael Lynn comments on service and tipping in this New York Times piece.