The School of Hotel Administration has created five centers and institutes designed to promote industry growth and enrich the educational curriculum by providing opportunities for students to put their learning into practice and to work directly with our corporate members.
Scholarly Commons is the School of Hotel Administration’s digital repository for all hospitality publications—reports, tools, roundtable highlights, and indices.
Established in 1992, CHR is a source for quality research on and for the hospitality industry.
The center, established in 2009, educates students, supports research, and exchanges information about hospitality real estate and finance with a broad set of audiences.
CIHLER, launched in 2013, provides a platform for students, employers, unions, and their advocates who seek to understand and to improve labor and employment relations within the hospitality industry.
CIFBM aims to advance the food and beverage industry with teaching, research, and engagement. CIFBM is aligned with SHA’s focus on the hospitality industry, yet closely tied to the Business of Food interdisciplinary theme across the Cornell SC Johnson College of Business.
CIHF, jointly established in 2015 by SHA and the College of Human Ecology, provides a multi-disciplinary platform for integrating the fields of hospitality, policy, and design to advance service excellence in healthcare, wellness, senior living, and related industries.
Opened in 2006, the Pillsbury Institute supports the teaming of faculty with accomplished entrepreneurs to give students the knowledge, skills, and practical experience necessary to pursue their entrepreneurial ambitions.
The COVID-19 resource hub compiles expert information, tools, and guidance from the school's faculty and its partners in the hospitality industry.
David Sherwyn, professor of hospitality human resources, says hotel companies are doing everything they can to make their environments and safe as possible against COVID-19.
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.