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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A gift from David Miller ’87, MBA ’88, funds Celebrating Our Heritage
A series of virtual events aims to build community around diversity, equity, and inclusion among Dyson and SHA undergraduates.
Is This the End of Tipping?
The pandemic is pushing the restaurant industry to consider a no-tip approach. “If you’re going to rebuild, let’s rebuild on a sounder model," Professor Michael Lynn tells The New York Times.
Park Perspectives: Learning by doing
The Present Value board reflects on how the MBA podcast has allowed them to try new things and learn from both successes and mistakes.
‘I even miss the airline delays:’ Meet the business travelers who can’t wait to get back on the road
“We really have no idea what business travel is going to look like and at what level it will come back," Professor Chris Anderson tells the Washington Post.
19th Annual Labor and Employment Law Roundtable- Session 2
19th Annual Labor and Employment Law roundtable focuses on perspectives and practical responses of hospitality human resources (HR) professionals to the pandemic
Center for Hospitality Research hosts panel with industry leaders on customer social engagement
Faculty and industry experts convened for a virtual keynote to explore how guest surveys can increase customer satisfaction and engagement.
High food prices are part of a ‘one-two punch’ for struggling Americans
Income loss from COVID19 is driving many new households to experience food insecurity, Professor Chris Barrett tells Yahoo Finance. .
Harold ‘Hal’ Bierman Jr., professor emeritus, dies at 96
Remembering Harold “Hal” Bierman Jr., the Nicholas H. Noyes Distinguished Professor Emeritus of Management and Finance, who died Feb. 12 in Ocean Isle Beach, NC, at 96.
The new dining reality: Shorter menus, quicker meals — and ugly-delicious dishes
The pandemic is "an opportunity for restaurants to improve labor relations — pay more to staff — and try to renegotiate the fundamental elements of their business," says Professor Alex Susskind.
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