Centers & Institutes

SC Johnson CEO Fisk Johnson talks about why ending plastic ocean waste is important to him, his company, and human life on this planet.

David Sherwyn, professor of hospitality human resources, says hotel companies are doing everything they can to make their environments and safe as possible against COVID-19.

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.

Feam recaps his internship with the United Nations Office at Geneva where he evaluated progress toward the UN’s Sustainable Development Goals and more.

Abhishek Banerjee, Two-Year MBA ’20, shares views and insights on China’s economy and society after his visit to the country.

Research from Linda Canina at SHA uncovers factors that can have a significant impact on achieving sustainable earnings in the lodging industry.

Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.

Blau, who helped transform Las Vegas into a world-class dining destination, will be honored in June 2021 in New York.

Labor Relations in Hospitality Roundtable looks at impact on the hospitality industry of changing technology, Airbnb, and wage increase.