September 18, 2015

Entrepreneurs in Residence: mentoring students with entrepreneurial dreams

By Sandi Mulconry

At cafes where the drinks are delicious but culture is king, Nick Bayer, A&S ’00, founder and chief executive officer of Saxbys Coffee, seeks to “make life better” for his 20,000 daily guests.

Saxbys is not your typical coffee shop—it’s

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August 7, 2015

Sherri Kimes uses Menschel Fellowship to enhance global education at Cornell

By Sherrie Negrea

Picture a group of students at Cornell working in real time with students in Cambodia on a classroom assignment to develop a national tourism strategy. Or discussing agriculture with undergraduates in Africa or practicing Italian with students in Rome.

Using teleconferencing and mobile technology,

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June 23, 2015

First Cornell Giving Day sees big success for SHA

June 30 marks the end of the 2014-2015 fiscal year, and it’s been an exciting time for SHA. We’ve earned AACSB accreditation, launched strategic partnerships in Shanghai and Norway, received gifts to endow the

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June 3, 2015

Introducing The World’s Most Adventurous Business School

Toward the end of the summer we will be rolling out two major marketing and communications initiatives that have been in development for more than a year. The first is a brand-new look and feel for the school. The second is the launch of our new SHA website. We can’t wait to share them with you.

Our new brand identity reflects our positioning not only as a world-class business school grounded in the hospitality industry, but as The World’s Most Adventurous Business School. Like hospitality itself, our alumni and students are everywhere in the world, but being adventurous means more than being everywhere.

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May 22, 2015

Ten reasons to get a PDP Certification from Cornell University

By Amanda Hauptfleisch and Casey Chamberlain

Participants from around the world have found that the Cornell University School of Hotel Administration (SHA) delivers the most sophisticated executive education courses to the hospitality industry.

From line-level managers to senior executives, the Professional Development Program (PDP) at Cornell is certain to provide hospitality professionals with the lifelong learning opportunities necessary to advance business and personal success.

PDP is a series of three-day courses offered in the summer on the stunning Cornell University campus in Ithaca, New York (US). Certifications and courses are geared toward seasoned hospitality professionals who boast current experience in the hospitality industry or a related field. For those interested in maximizing their Cornell experience for business and personal success, Certifications are awarded for the successful completion of a series of PDP courses.

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April 24, 2015

Introducing the next class to SHA

If you’re a high school student just starting to think about colleges, you might be wondering how the whole application and admission process is going to unfold. What do you want to study? Where will you apply? Will you be accepted?

As one of the world’s top universities, Cornell enjoys the privilege of—and bears the responsibility for—being highly selective. But selectivity doesn’t entail cold disregard. Cornell and the School of Hotel Administration (SHA) view every student’s education as an active partnership, and devote significant effort to supporting each one every step of the way—from prospective applicant, to enrolled student, to graduated alumnus.

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March 19, 2015

HEC behind the scenes: MMH Team

By Jenna Greco ’18 and Claire Hourticq ’17

This week’s blog post highlights the Master of Management in Hospitality (MMH) program offered by the School of Hotel Administration (SHA), and explains how graduate students are involved with Hotel Ezra Cornell (HEC).

Julie Surago, MMH ’15 and Jerome Noel, MMH ’15 lead the MMH committee this year, and have been involved in HEC since August. Julie shares with us her excitement about participating in the weekend-long conference: “I feel so privileged to be here at Cornell. This past year in the MMH program and here in Ithaca has truly been life-changing for me. I am so grateful for the opportunity to share a piece of the MMH experience with this year’s HEC guests.”

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March 12, 2015

HEC behind the scenes: an inside look at the Sales Team

By Jenna Greco ’18 and Claire Hourticq ’17

This week’s blog post highlights the Sales Team and the vital role they play in Hotel Ezra Cornell (HEC). The Sales Team is responsible for reaching out to potential guests and selecting the right guest mix for the conference, as well as for assisting guests with the booking process.

The first phase of the process starts in the early fall with the Sales Team creating a list of prospective guests to contact later during the outreach phase. During the outreach phase, the Sales Team discusses the guest profiles, taking into consideration factors such as the theme, panels, and expected dynamics of the conference. The outreach phase involves email distributions, focused outreaches, and multiple phone blitzes. Since the conference represents a significant financial and time commitment for guests, the Sales Team works diligently to communicate the value in the conference and the program.

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March 6, 2015

HEC behind the scenes: Food and Beverage Service Team

By Jenna Greco ’18 and Claire Hourticq ’17

The Food and Beverage Service Team plays a major role in Hotel Ezra Cornell (HEC), but their hard work often goes unnoticed because the goal of service is to be seamless.

This team is responsible for ensuring the smooth running of all the food and beverage events by exemplifying outstanding customer service. To better understand the role of the team, we asked Justin Meselsohn ’16, the F&B Service Team board director, what service means to him. He explained that service is important because it is at work in almost all everyday experiences. He emphasized that service is often mistaken for exclusively being the way we treat guests, yet it is also the way one would treat a team member or a friend.

“Service is not one particular situation, but rather every interaction that you experience with someone,” Justin said. In true Hotelie form, he concluded with “Service is what makes this hospitality conference—as well as the industry—so unique: we have the opportunity to create remarkable experiences for others that they can take with them and remember for a lifetime.”

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February 23, 2015

HEC behind the scenes: Pop-Up Restaurant

By Jenna Greco ’18 and Claire Hourticq ’17

Have you ever wondered what Hotel Ezra Cornell (HEC) is like behind the scenes? With HEC less than four weeks away, we want to keep you updated with weekly news about activities, insights, and bloopers from the preparation of Cornell’s 90th annual weekend-long student-run hospitality conference.

On Friday, February 6, the Food and Beverage Teams held their first practice event of the spring semester, the HEC Pop-Up Restaurant. The Pop-Up Restaurant took place in Statler Hall’s brand-new second-floor multipurpose space (also where the student-run restaurant Establishment at Statler operates), customized for the occasion by the HEC 90 design team. The event was a banquet-style dinner prepared by our student Culinary Team and served by our Service Team. It sold out quickly since it was designed to fit a college student budget, offering a three-course dinner for $15.

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