Next Event:  TBA 09/07/2017  1:00 pm EDT 08/23/2017  1:00 pm EDT

The Hospitality Channel features Cornell University faculty who bring years of hospitality experience and leading-edge research to teach you the business of hospitality, including hotel and restaurant operations, real estate and finance, entrepreneurship, labor and employment relations and much more.

In these one-hour interactive sessions you’ll learn about:

  • Hospitality management and leadership
  • Marketing, sales, and merchandising
  • Revenue management and pricing strategies
  • Entrepreneurship in the hospitality industry
  • Delivering excellent service and creating great customer experiences
  • Human resources, training, team-building and employee management
  • Competitive positioning and strategic execution
  • The latest in research emerging from the School of Hotel Administration at Cornell

Webinar Information

The Hospitality WebSeries offers monthly webinars with esteemed Cornell University faculty. New webinars are being scheduled often in order to bring you the latest in industry news, trends, and best practices.

Join Cornell Professor Ravinder Kingra for an in-depth look at trends and best practices around menu design. Prof Kingra will answer your questions and offer you practical steps for implementing a successful menu-design strategy at your restaurant.

Ravinder Kingra is a lecturer in food & beverage management at the School of Hotel Administration. Before joining Cornell’s faculty, Kingra most recently worked in Maine in special events, catering, and restaurant marketing and branding. He brings over 25 years of foodservice operations experience to the school. Having worked in corporate- and independently owned full- and quick-service operations, Kingra has a diverse background from which to draw inspiration for his teaching.

He is a member of SHA’s Academic Integrity Hearing Board (AIHB) and also serves as the faculty advisor to the school’s Epicurean Society. He co-authored a Cornell Hospitality Quarterly article that examined pre-opening training in hotels and restaurants. He has consulted with Gimme! Coffee, Dinosaur BBQ, and various independent restaurants in New England. In the fall of 2014, he was asked to deliver a presentation on technology and marketing in restaurants at the Costa Rican National Restaurant Congress in San Jose, Costa Rica.

When you’re marketing your services, success depends on knowing what target customers want and aligning it with the value your company delivers.

This requires an integrated strategy that includes market analysis and demand management, marketing strategy, brand management, and marketing communications.

By adopting this customer-centric approach to marketing, you’ll be better prepared to deliver memorable experiences, exceed customer expectations, gain competitive advantage, and ultimately position your company for success.

Your Hospitality subscription will include access to these recordings of past webinars.

If you learn to develop and improve your ability to listen, you’ll likely be better prepared to lead and manage individuals, teams and organizations. Join School of Hotel Administration professor Judi Brownell for a look at how listening can benefit your effectiveness as manager. We’ll also look at a few practical tools for your improving leadership ability and achieving organizational goals through listening.

The notion of innovation has been around for quite some time and is a foundational element in all technology and product development companies. It is closely tied to entrepreneurship and there are many innovation models, tools, and theories.

This WebCast will offer a different look at innovation that includes service innovation, and experience and emotion as components of the process of innovation.

In this discussion, you’ll learn to:

  • Define the elements of service innovation
  • Understand the role of consumer experience and emotion in innovation
  • Offer a process of opportunity through innovation

Should tipping be abandoned or is there a case for keeping the practice? Evidence seems to suggest that eliminating tipping positively affects employee job satisfaction, customer satisfaction, the actual and perceived costs of eating out, and the costs of hiring employees and doing business. There is recent movement to move toward a tip-free workplace, but there is an equal amount of trepidation in the industry.

The Hospitality WebSeries features the following esteemed Cornell University faculty.

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Human Resources
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Women in Leadership