Nolan School

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.

Research from Linda Canina at SHA uncovers factors that can have a significant impact on achieving sustainable earnings in the lodging industry.

Professor Stephani Robson says the ballpark space isn’t likely to compete with traditional business gatherings suited to typical hotel banquet rooms.

Elena Belavina, associate professor of applied economics, joins several Cornell researchers discussing the impact of COVID-19 from the lens of their individual disciplines.

Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.