Centers & Institutes

Exciting things are happening within our centers, institutes, and special program initiatives. Here’s a collection of recent stories and updates.

hotel no vacancy sign on building
Nolan School

Cornell Hotel Indices: Third Quarter 2021 Pole Vaulting to a New High

The hospitality industry is bouncing back. Hotels are seeing a rebound and some hotels are rising above the pre-pandemic average.

shanghai skyline at night
Nolan School

Case Study Explores Real Estate Investment in Shanghai

Professor Peng Liu and Terence Loh ’97, MBA ’06 challenge students to solve a real-world business problem in their case study, “Real Estate: Private Equity Investment in Shanghai.”

Gail and Roberto Cañizares ’71, MBA ’74 in front of a mountain range
SC Johnson College

Gift Provides $1.8 Million to Emerging Markets Institute

Roberto Cañizares ’71, MBA ’74, and his wife Gail Cañizares supplement their continued advocacy for the SC Johnson College’s Emerging Markets Institute.

people working on computers in an office
Nolan School

Key Human Resources Practices Benefit Franchisees, Performance

The Center for Hospitality Research and the Cornell Center for Innovative Hospitality Labor and Employment Relations publishes the new brief, “Understanding Human Resource Practices and Outcomes in Franchise Businesses.”

vox logo

Service workers are getting paid more than ever. It’s not enough.

Professor Bruce Tracey talks with Vox about wages for services workers.

Zoom image of competitors at WIN conference
Johnson School

Cornell Undergraduate WIN: Cultivating Winning Female Investors

Laurel Prime ’22 shares her experience from the 6th Annual Undergraduate Women in Investing Conference.

For the discussion, Lilly Jan, Ph.D. was joined by Devita Davison, executive director of FoodLab, Michigan; Jonathan Geffrard, director of bars, restaurants, and events at Thompson Dallas; and Irene Li ’15, chef and owner of Mei Mei, Boston.
Nolan School

Post-2020 Food and Beverage: Rebuilding an Embattled Industry

Experts joined Lilly Jan, Ph.D. to discuss problems and possible improvements in the food and beverage industry following the COVID-19 pandemic.

syracuse.com logo

Higher prices, longer waits, smaller menus: Dining out in CNY isn’t what it used to be

Nolan School Professor David Sherwyn thinks restaurant staffing issues are thornier than their supply chain problems and potentially harder to fix.

solar panel on top of a building during sunset
Nolan School

Hotels Worldwide Reduced Carbon Footprint by 3%

The average carbon footprint of a hotel stay decreased by 3% from 2018 to 2019, according to the latest Cornell Hotel Sustainability Benchmarking (CHSB) study.