Nolan School
Keep up to date with Hotelies, hospitality education, and industry at large with these stories and updates from the Nolan School.
At a glance: 2021 SHA Celebration Week
The School of Hotel Administration (SHA) community celebrated all things Hotelie during the 2021 SHA Celebration Week.
Roundtable Recap: Biden’s NLRB, UNITE HERE, and the pandemic discussed at 9th Annual CIHLER Labor Relations Roundtable
CIHLER’S Ninth Annual Labor Relations Roundtable explored expected changes from the Biden administration’s National Labor Relations Board.
The Importance of Social Listening: Using Technology to Provide Personalized and Customer-Centric Service
A virtual keynote to explore how hospitality companies can leverage social listening to deliver personalized guest experiences
Ideas With Impact: Maintaining the Human Touch in a Contactless World
Center for Hospitality Research and Medallia crowdsource ideas for contactless technology that elevates the guest experience without compromising connection
Amid competing priorities, business can be a force for good
SC Johnson Chairman and CEO Fisk Johnson draws on his storied company’s values to navigate between business pragmatism and doing good.
Ideas with impact: What can hospitality organizations do to support employees and frontline staff?
Center for Hospitality Research collaborates with Medallia to create online Hospitality Ideas Community to crowdsource innovative ideas for supporting frontline employees
Requiring the COVID-19 vaccine: insights for businesses
Cornell alumni and industry experts representing both management and workers discuss whether U.S. employers should require their employees to be vaccinated.
Investing at Cornell theme launches campus-wide Investing Ideas Forum
Five teams participated in Investing at Cornell’s first Investment Ideas Forum, including undergraduate and graduate students from across Cornell.
Re-Electrified After Circuit Breaker: Singapore’s Restaurant Recovery
SHA Lecturer Lilly Jan, discusses Singapore’s restaurant recovery with chef-owners Travis Masiero ’03 and Ivan Brehm.