Nolan School
Keep up to date with Hotelies, hospitality education, and industry at large with these stories and updates from the Nolan School.
Sheriffs’ group: Gathering mandate poses tall challenges
Lecturer Lilly Jan says New York State’s recent physical gathering mandates around COVID could cut into restaurant profits.
Restaurants go seasonal with winter shutdowns during pandemic
Professor Alex Susskind says restaurants are potentially in for difficult decisions as a fiscal stimulus package remains out of reach.
Present Value: Beyond the buzz, a conversation about diversity, inclusion, and belonging
Associate Dean Michelle M. Duguid discussed her research on diversity in the workplace and her strategy for creating real and lasting change.
To survive the pandemic, restaurants are offering subscriptions for bottomless coffee and beer. Will the model last?
Professor Alex Susskind and Lecturer Lily Jan discuss the reality of restaurants returning to ensure a steady stream of revenue.
Travel is no longer a privilege, but a right
Professor Chekitan Dev suggests viewing the COVID crisis as an opportunity will help travel and hospitality learn new ways to survive and thrive.
How two restaurants have survived Covid-19. So far.
Professor Alex Susskind says fine-dining establishments have had to rethink their entire business during the pandemic.
How to train and attract future hospitality leaders?
Dean Kate Walsh discusses how COVID has impacted recent SHA alumni, forced changes in SHA teaching, and how hospitality can attract the best and brightest students.
The ugly truth about tipping waitstaff during COVID-19
Professor Michael Lynn discusses the trends he’s seeing in the data around tipping during the COVID-19 pandemic.
Best Practices From Hospitality HR Professionals in North America
Professor Bruce Tracey facilitated a panel discussion for hotel chief human resources officers across North America, sharing lessons learned and best practices.