The award committee selected McGuire, a 2001 graduate of the MMH program, after evaluating MMH alumni on a range of criteria, including academic performance and involvement at the school as a student, career progression, and significant continued engagement with the school.
Cornell study outlines improved hotel sustainability benchmarks
The results are presented in the CHSB2016 Index report, where users can obtain the range of benchmarks for energy consumption, water consumption, and greenhouse gas emissions for hotels within specific segments and geographic locations.
Cornell analysis predicts likely boost for hotel profits
While inflation and labor costs will likely start increasing, hotels should be able to maintain or increase profits in this environment due to their ability to increase room rates to match or outpace expenses.
Cornell analysis finds reasons for upscale restaurants to abandon tipping
While it’s true that tipping allows restaurants to offer lower nominal prices, tip income tends to benefit servers more than it does the restaurant owner—and it allows servers to earn considerably more than workers in other restaurant jobs
Cornell Study shows changing relationship of supervisors and employees
Fairness is the beginning of a solid relationship between supervisors and employees, but other factors, like job performance and the quality of the supervisor-subordinate relationship, soon become more important.
The Future of Hotel Revenue Management
What will hotel revenue management look like 5 years from now?
Positive relationships at work lead to hospitality success
Positive relationships engender feelings of inclusion, mutual obligation and reciprocity that foster actions which are important to the hospitality industry, such as interpersonal helping and innovative behaviors that encourage customer satisfaction.
Industry Icons: Isadore Sharp receives Cornell Icon of the Industry Award
Isadore Sharp, Four Seasons Founder and Chairman, has received the Cornell Icon of the Industry Award. The award celebrates Sharp’s significant contributions to the hospitality industry and lifetime of philanthropy.
Hotel management contracts: bargaining power is shifting
Although most of the financial risk still rests with the owner, operators increasingly have considerable incentive to operate as effectively as possible.
Cornell University’s Statler Hotel promotes Thomas Gisler to director of food & beverage
Gisler had served as executive chef of the Statler since 2005. In his expanded role, he will leverage his substantial culinary wisdom and experience as he oversees both front-of-the-house and back-of-the-house food-and-beverage (F&B) operations at the hotel.
