Cornell Business News archive
Cornell Business News showcases the college’s transformative educational outcomes, meaningful research and courage to tackle societal challenges. This archive is a collection the articles that feature research, insights and leadership across the college from the past several years.
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Marriott CEO salary cut a ‘new best practice’ amid coronavirus pandemic
Steven Carvell, professor of finance at SHA, provides his expertise on the financial impact of the new coronavirus in the hotel industry and what companies may implement moving forward.
Coronavirus makes closures, staff cuts and empty rooms the new reality for Chicago hotels
Reneta McCarthy, senior lecturer at the School of Hotel Administration, discusses the possibility of luxury hospitality properties being especially vulnerable to closure during a crisis like COVID-19.
What makes nontraditional finance nontraditional?
Dyson faculty discuss major farm lending models, the volume of nontraditional finance, and a case study on vendor credit and farm financial stress.
Will Donald Trump bail out his coronavirus-battered company?
Jan A. deRoos, professor emeritus of hotel finance and real estate, delves into the details of operations costs in high-end hospitality
Efforts to combat COVID-19
Steven Kyle, associate professor at Dyson, discusses the markets and efforts in combatting impact from COVID-19.
Air, cruise, and lodging: COVID-19 disrupts the tourism industry
Christopher Anderson, professor of hotel administration, breaks down the likely repercussions COVID-19 will have on the air, cruise, and lodging industries.
Trump signs emergency coronavirus bill expanding FMLA
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.
COVID-19 and truck driver shortage may threaten food supply chain
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.
Takeout, delivery may save restaurant industry amid coronavirus restrictions
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.
Peer pressure in a pandemic
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.
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