Nolan School

SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.

Scientific reasoning, cross-disciplinary collaboration and long research paths often lead to “big-leap” inventions, says Madeline Kneeland.

Faculty expert webinars help thousands of Cornell students and alumni navigate the financial, managerial, and social impacts of COVID-19.

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

Peng Liu, SHA associate professor, looks at how the hospitality industry can better serve retail shoppers by giving them enjoyable experiences.

During a trip filled with fascinating presentations and discussions, the faculty got some eye-opening views from the C-suite.

According to professors Sherwyn (SHA) and Wagner (Dyson), as hotels implement new technology, legal implications of these initiatives often come into play.

Gary Thompson, professor of operations and management, investigates the impact of timing flexibility in restaurant reservations.

Alex Susskind and collaborators look at the impact on restaurant sales of customers’ interest in returning versus customer satisfaction.