Nolan School

The airline industry has been rocked by the COVID-19 pandemic. With fewer people willing or able to travel by air, demand has drastically decreased—and as a result, so have the […]

A series of virtual events aims to build community around diversity, equity, and inclusion among Dyson and SHA undergraduates.

The pandemic is pushing the restaurant industry to consider a no-tip approach. “If you’re going to rebuild, let’s rebuild on a sounder model,” Professor Michael Lynn tells The New York Times.

“We really have no idea what business travel is going to look like and at what level it will come back,” Professor Chris Anderson tells the Washington Post.

19th Annual Labor and Employment Law roundtable focuses on perspectives and practical responses of hospitality human resources (HR) professionals to the pandemic

Faculty and industry experts convened for a virtual keynote to explore how guest surveys can increase customer satisfaction and engagement.

The pandemic is “an opportunity for restaurants to improve labor relations — pay more to staff — and try to renegotiate the fundamental elements of their business,” says Professor Alex Susskind.

Mackey is pursuing a BS in Hotel Administration in hopes of a career as a real estate developer in the theme park and tourism industry.

Recovery from the impact of Covid-19 on the hospitality industry is unpredictable and may take longer than we would like, but we have an opportunity to redesign.