Nolan School
Keep up to date with Hotelies, hospitality education, and industry at large with these stories and updates from the Nolan School.
Forging new paths for hospitality management
Professor Chekitan Dev provides his insights on the hotel landscape ahead as the COVID-19 pandemic creates a new reality for hospitality.
Separated by plexiglass? Experts discuss how restaurants will change
SHA Senior Lecturer Stephani Robson, who specializes in hotel and restaurant design, says some of the changes proposed are non-starters for restaurants.
Airport lounge idea wins hospitality business plan competition
Matte Black Lounges wins this year’s Hospitality Business Plan Competition hosted by SHA’s Pillsbury Institute for Hospitality Entrepreneurship.
First round of small-biz loan program futile for most hotels
Should firms as big as Shake Shack have access to the Paycheck Protection Program? Steve Carvell, professor of finance, discusses.
So long, minibar: How the coronavirus will change hotel stays
SHA Professor Chekitan Dev says that hotels often tend to be reactive and that it has taken the pandemic for the industry to improve their procedures.
Pandemic ignites battle over unpaid wages at Manhattan hotel
David Sherwyn, professor of human resources, says hotel owners and operators are somewhat currently at odds in the midst of COVID-19.
Pay now, stay later: Hotels hit hard by coronavirus pandemic selling ‘bonds’ for future travel
SHA Senior Lecturer Reneta McCarthy says if demand is weak and hotel prices stay low, having credit for a fixed dollar amount works in the consumer’s favor.
Coronavirus: How we might restart the CNY economy while keeping the virus at bay
Lecturer Christopher Gaulke, an expert in food and beverage management, suggests ideas for restaurants to open while remaining cautious of COVID-19.
Most people aren’t staying at hotels due to coronavirus. Here’s how they’re filling rooms anyway.
Professor Steve Carvell helps outline how hotels are accommodating guests, aiding essential workers and the homeless, and adapting to a changed world.