Peter Ricchiuti, senior professor of practice and founder of the Burkenroad Reports program, was interviewed by Biz New Orleans for a story about his new book Being Your Own Boss Is Terrific.
The Tulane chapter of Beta Gamma Sigma, the international honor society recognizing academic excellence in the study of business, welcomed its newest members on Nov. 17, 2021.
Dean Paulo Goes, who became the 14th dean of Tulane University’s A. B. Freeman School of Business in August 2021, will deliver his first “State of the School” address on Nov. 12 as part of Wave ’21 – Homecoming, Reunion and Family Weekend.
Paulo Goes, Dean and Halle Chair in Leadership at the University of Arizona’s Eller College of Management, has been named dean of Tulane University’s A.B. Freeman School of Business, effective Aug. 23, 2021.
Tulane University paid tribute to Barbara and Jerry Greenbaum's lifetime of support by naming a new program of the A. B. Freeman School of Business in their honor.
The Master of Management in Entrepreneurial Hospitality, the Freeman School's first online graduate degree program, teaches students how to craft extraordinary customer experiences through the joint lenses of hospitality and entrepreneurship.
Peter Ricchiuti, senior professor of practice in finance, was interviewed by WWL-TV for a story about longterm impacts of the coronavirus pandemic on New Orleans hospitality workers.
Emily Shaya (BSM '06, MBA '13), co-owner of Pomegranate Hospitality, is working to bring the New Orleans-based restaurant group back from the pandemic.
John Clarke, professor of practice and associate dean for graduate programs, was interviewed by AP News for a story about how New Orleans — a city whose economy is built largely on hospitality — is coping with the impact of COVID-19.
John Clarke, professor of practice and associate dean for graduate programs, spoke with Biz New Orleans Managing Editor Kim Singletary about the Freeman School's new program in entrepreneurial hospitality for her feature on efforts to improve the quality of jobs in the New Orleans hospitality industry.
For the students who took part in January’s intersession courses, some of the most exciting learning took place out of the classroom and far from campus.
With a new facility in the New Orleans Culinary & Hospitality Institute building, the Freeman School plans to offer degree and non-degree programs aimed at students, working professionals and executives from around the world.
