With playful, self-deprecating humor and pithy lessons from his successful career, Will Guidara ’01, co-owner of Eleven Madison Park, a restaurant ranked among the best in the world, gave the keynote address at the 93rd Hotel Ezra Cornell.
Talking with administrators during the application process further highlighted the managerial focus of the program. I was not coming here to learn operations, I was coming here to learn how to be a leader in the industry.
Authored by alumnus David Desta, this in-depth editorial examines the landscape of the Ethiopian hospitality industry and proposes solutions by way of on-the-job academic coursework to help build up a reliable, qualified workforce within Ethiopia.
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.