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This Cornell Business News archive is a collection the college’s research, insights and leadership stories spanning the last several years.
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Noteworthy: David Desta ’14 pinpoints the hospitality industry’s Achilles’ heel
Authored by alumnus David Desta, this in-depth editorial examines the landscape of the Ethiopian hospitality industry and proposes solutions by way of on-the-job academic coursework to help build up a reliable, qualified workforce within Ethiopia.
Back to the health policy drawing board
Robert H. Frank, economics professor at Johnson, writes about exactly why the repeal of the Obamacare mandate that required people to buy insurance "poses a serious long-term threat."
Forms of imbalances in our world
Dyson faculty member Ravi Kanbur approaches issues facing humanity, armed not only with theories but also with experience in the real world.
SMART Program reflections: Herbal View in South Africa
The SMART program was one of the most enriching experiences I've had at Cornell thus far. It was extremely rewarding to be able to use direct concepts from our Dyson classes and apply it to a real-world small business, especially in a developing economy.
Admissions Bridge connects diverse undergraduates to MBA possibilities
The Admissions Bridge program encourages undergraduate women and students from underrepresented backgrounds at Cornell to consider business school and discover ways to begin preparing now.
16 things every Cornell Johnson MBA student should know
Discussing everything from admissions and notable alumni to scholarships and salaries, MBA Crystal Ball highlights sixteen key points about the Cornell Johnson MBA.
Hotels move ahead on sustainability
Eric Ricaurte ’01 discusses an international effort to collect sustainability data from hotels around the globe and delivers a progress report.
Sustainability sows a healthy business climate
Corporate professionals gathered with students at the Cornell Business Impact Symposium, “Unleashing the Hidden Power of Sustainability,” at the Breazzano Family Center for Business Education.
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.
Turning classroom lessons into world-class service with GMP
More than any other aspect of GMP, participants consistently rank their classroom experience at or near the top of the list. Why? When you immerse lifelong learners in the most relevant educational experience they’ve ever had, GMP becomes an investment in yourself.
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