Nolan School
Keep up to date with Hotelies, hospitality education, and industry at large with these stories and updates from the Nolan School.
Historic gift funds the deanship and research at the Cornell SC Johnson College of Business
A $15 million gift from Joanne Knight establishes the Charles Field Knight Deanship in honor of her late husband, Chuck Knight ’57, BME ’58, MBA ’59.
Use business research and expertise to start the year off right
Expert tips from Cornell SC Johnson College of Business faculty to help you enter 2022 with your best foot forward
The Student Voice: Meet Luke Verzella ’23
Luke Verzella ’23 is an undergraduate student pursuing a Bachelor of Science (BS) degree in hotel administration at the Cornell Nolan School of Hotel Administration. He is also minoring in real estate.
Building a Sustainable Future: How Hotels are Blending Design and Technology for a Greener Tomorrow
The global hotel construction pipeline has reached a record high, and consumers are asking developers and brands to consider sustainable construction and design initiatives.
The Cruise Industry Faces Challenges with Optimism
Experts and industry leaders joined Dean Kate Walsh to discuss factors in restarting the cruise industry, in the wake of COVID-19.
Your Restaurant’s Digital Front Door: Leveraging Digital Marketing for Success
Allison Page, Jillian Ressler, and Amy Woolen joined Professor Asís Martínez-Jerez to discuss the challenges and potential of digital marketing for restaurants.
“Bubble” wins annual competition with quiet space for a noisy world pitch
The annual Pitch Deck competition seeks to provide students considering startups an opportunity to practice pitching skills and developing concepts.
Excitement and Readiness Accompanied the 2021 National HR in Hospitality Conference
National HR in Hospitality Conference took place September 21 to September 23, 2021 at the Hotel Del Coronado in San Diego, CA
How’s the Hospitality Industry Doing? A Hotelie Weighs In
The latest from Cornellians: Stephani Robson ’88, MS ’99, PhD ’10, shares her insights on topics from the restaurant labor crunch to the demise of daily room cleanings.