Nolan School

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.

Blau, who helped transform Las Vegas into a world-class dining destination, will be honored in June 2021 in New York.

SHA Professor Chekitan Dev says that hotel bathroom toiletries are an archaic practice, persisting only because no one has thought to change it.