Nolan School

Associate Professor Elena Belavina has led a study that found building more places where groceries are sold is an unexpected solution to food waste.

David Sherwyn, professor of hospitality human resources, says hotel companies are doing everything they can to make their environments and safe as possible against COVID-19.

Sheryl Kimes, emeritus professor of service operations management, discusses the different approaches hotels in North America and Asia are taking towards room costs during COVID-19.

Steven Carvell, professor of finance at SHA, provides his expertise on the financial impact of the new coronavirus in the hotel industry and what companies may implement moving forward.

Reneta McCarthy, senior lecturer at the School of Hotel Administration, discusses the possibility of luxury hospitality properties being especially vulnerable to closure during a crisis like COVID-19.

Jan A. deRoos, professor emeritus of hotel finance and real estate, delves into the details of operations costs in high-end hospitality

Christopher Anderson, professor of hotel administration, breaks down the likely repercussions COVID-19 will have on the air, cruise, and lodging industries.

David Sherwyn, professor of hospitality HR, says that some smaller employers may have difficult decisions to make around a newly signed bill expanding leave and guaranteed paid sick leave for certain U.S. workers.

Professor Alex Susskind, director of the Food and Beverage Institute, says its not just restaurants that need to adapt to COVID-19 closing measures, but all levels of the supply chain.