Restaurant Job Resource - Cornell Center For Hospitality Research News

An article that addresses the long-time hospitality industry debate over hiring employees based on personality or on ability has been named the 2011 article of the year for the Cornell Hospitality Quarterly, based on a vote by the members of the CQ’s editorial board.

Center also issues Compendium summarizing 2011 publications

Two reports from the Center for Hospitality Research (CHR) at the Cornell School of Hotel Administration, provide new perspectives on hotel operating results. One report analyzes the first two years of operating results for hotels in the United Kingdom. The other examines the effects of ISO 14001 certification for hotels in Spain.

The fall 2011 Roundtable season at the Center for Hospitality Research (CHR) at the Cornell School of Hotel Administration was capped by the third Sustainability Roundtable and the inaugural Roundtable on Healthcare and Hospitality. Both sessions aimed at breaking down barriers to progress and putting emphasis on the key elements that will advance the industry.

Two reports from the Center for Hospitality Research (CHR) at the Cornell School of Hotel Administration, provide new perspectives on hotel operating results. One report analyzes the first two years of operating results for hotels in the United Kingdom. The other examines the effects of ISO 14001 certification for hotels in Spain.

Some two dozen industry executives, architects, designers, developers, owners, and researchers met in October 2011 for the Hospitality Design Roundtable at the Cornell School of Hotel Administration. Produced by the Center for Hospitality Research, the roundtable examined the current status of boutique hotels, including what customers want in a boutique property, how they react to boutique hotels, and even how to define a boutique hotel.

The Cornell Center for Hospitality Research (CHR) has issued two new studies. One report offers a framework for managers to analyze their information technology integration. The other is a tool that allows managers to simulate their service operations, so that they can analyze costs and service levels.

About one-quarter of U.S. restaurant takeout operators are accepting online orders, according to a study released by the Cornell Center for Hospitality Research (CHR).

The CHR has also posted a new spreadsheet-based tool called the 'Hotel Competitor Analysis Tool (H-CAT),' which was developed by Cathy A. Enz and Gary M. Thompson.

The SHA academic program, the DDLS invites leaders from every segment of the hospitality industry to speak about their career paths, views on successful management styles and business strategies, and insights on critical industry-related issues.