At restaurants across America, servers calculate how far is too far, weighing harassing behavior against the tips they need to make a living wage. Professor Michael Lynn comments on service and tipping in this New York Times piece.
More than any other aspect of GMP, participants consistently rank their classroom experience at or near the top of the list. Why? When you immerse lifelong learners in the most relevant educational experience they’ve ever had, GMP becomes an investment in yourself.
The best part about being in the Hotel School is the flexibility it gives me for the future. The amount of different paths that Hotelies take is what makes it such an incredibly dynamic learning environment.
In a recent study by Dean Kate Walsh, lecturer Susan Fleming, & professor Cathy Enz, female executives were asked to share their thoughts on long-term growth and retention of women professionals. Emerald Publishing turned this study into an infographic which highlights the four factors that the respondents considered to be key in supporting women in the workplace.
Lane Rosen '19, after graduating with a degree in baking and pastry from the Culinary Institute of America, transferred to the Hotel School to learn more about the hospitality industry. Check out some of the important things Lane has learned so far.
As the President and CEO of Related Companies Urban, Ken Himmel '70, is spearheading the Hudson Yards New York hotel-and-retail ground game and collaborating on the overall real estate mix. Read about Himmel and the Hudson Yards project in The Real Deal.
Timothy Hentschel ’01, cofounder and CEO of HotelPlanner, has been named the recipient of the 2018 Cornell Hospitality Innovator Award, an honor given annually by the Leland C. and Mary M. Pillsbury Institute for Hospitality Entrepreneurship at the Cornell University School of Hotel Administration.