Faculty

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

Alumni joined Cornell Business of Food faculty to weigh in on food supply chains, sustainability, transparency, and plant-based proteins.

Regret you feel before you indulge may be higher than what you’ll feel afterwards, according to new research by Manoj Thomas and Helen Chun.

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

By Maria Castex, MBA ’21 Present Value, an independent editorial project produced and hosted by Johnson students, had the pleasure of interviewing Robert H. Frank, the Henrietta Johnson Louis Professor […]

As global tourism grows, the tolls on infrastructure threaten natural and cultural icons reports the Center for Sustainable Global Enterprise.

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

Present Value interviews Eswar Prasad and Andrew Karolyi, Cornell economics professors with expertise in emerging markets and finance.

Others’ choices affect our own and have enormous economic, social, and environmental consequences, argues Robert H. Frank in his new book.