Author
Author

Reza Etemad-Sajadi

Associate Professor at EHL

Reza Etemad-SajadiDr. Reza Etemad-Sajadi is currently Associate Professor in EHL. He holds a Ph.D. (Management) from the University of Neuchatel, MA and BS (Computer and Communication Sciences) from Ecole Polytechnique Fédérale Lausanne (EPFL).

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Insights by Reza Etemad-Sajadi (11)

5 paradoxes: Comparing the first and second COVID waves in Switzerland

Comparing the number of deaths in European countries between the first wave (March-June 2020) and the second wave (September-December 2020), we observe that several countries endured more deaths (per one million people) during the second wave than during the first.
Opinion15 January

11 Examples of CSR practices in the hospitality industry

In recent decades, consumer awareness of social and environmental issues has increased markedly. Companies are progressively integrating sustainable development into their growth strategies for both ethical and profitable reasons, especially if they are to continue attracting the younger, socially active customer.
Opinion18 Dec 2020

The Clever Use Of Robots During COVID-19

A fascinating look at the role of robots during the COVID pandemic. So far, they have been proving very useful in the medical sector, but their practical uses could be stretched to many other industries.
Opinion30 Nov 2020

The relationship between the stringency of COVID lockdown measures and GDP

What we have learned from the first COVID-19 wave? Insights into how different European countries reacted to the pandemic and how the diverse coping strategies affected their respective economies in the first half of this year.
Opinion 9 Nov 2020

Restaurants Reopening: An Overview From Lausanne, Switzerland

On Monday 11th May, restaurants and bars were among the few public establishments in Switzerland allowed to reopen. The move was preceded by lengthy Federal Counsel regulations made available to all restaurateurs setting out the now rather familiar guidelines: 2m distances between tables, maximum 4 people at a table, strict hygiene measures, service staff in masks and required contact details of each customer.
Opinion 5 Jun 2020
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