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Speaking of beer: A few rounds with Doug Miller
SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.
SHA launches hospitality industry resource hub
The COVID-19 resource hub compiles expert information, tools, and guidance from the school’s faculty and its partners in the hospitality industry.
MBAs find ways to stay social from a distance
From online club meetings to virtual Sage Socials, Johnson’s Student Council has taken the lead to ensure MBAs stay connected during the COVID-19 outbreak.
Faculty expert webinars help global audiences navigate the business impacts of COVID-19
Faculty expert webinars help thousands of Cornell students and alumni navigate the financial, managerial, and social impacts of COVID-19.
As the hospitality industry lays off hundreds, grocery employment becomes an opportunity
Supply chain economist Miguel Gomez says major retailers are hiring not just to meet increases in demand, but also because of new emergency legislation towards worker protections.
Fisk Johnson, CEO of SC Johnson: A champion in the crusade against plastic ocean waste
SC Johnson CEO Fisk Johnson talks about why ending plastic ocean waste is important to him, his company, and human life on this planet.
Coronavirus emails from companies may not be calming to customers
Soo Kim, assistant professor of marketing, says that emails to customers may not be as comforting as companies hope during times of crisis and anxiety.
Coronavirus drives the U.S. and China deeper into global power struggle
Dyson’s Nandlal P. Tolani Senior Professor of International Trade Policy, Eswar Prasad, says that U.S.-China relations have deteriorated to a low during a time when they should come together.
Threat of sick workers at U.S. meat plants forces policy changes
Andrew Novakovic, E.V. Baker Professor of Agricultural Economics, discusses the risk of virus contamination at food processing centers and prevention policies.