Dr. Alex Susskind
Alex M. Susskind joined the faculty at Cornell’s School of Hotel Administration in the Department of Food and Beverage Management in the Fall Semester of 1998. He earned his Ph.D. in Communication from Michigan State University with cognates in organizational communication and organizational behavior where he also earned his MBA with a concentration in personnel and human relations. Professor Susskind earned his undergraduate degree at Purdue University from the Department of Restaurant, Hotel, and Institutional Management and is also a trained chef with a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York.
Professor Susskind has worked as a chef for both independent and multi-unit restaurant companies in the food and beverage, lodging, and resort segments of the hospitality industry and continues to act a food and beverage management consultant to hospitality operators across those segments of the industry.
His research is based primarily in organizational communication and organizational behavior. He is currently researching: (a) the influence of customer-service provider interaction as it relates to organizational effectiveness and efficiency from the perspective of guests, employees, and managers; and (b) the influence of communication relationships upon individuals’ work-related attitudes and perceptions surrounding organizational events and processes such as teamwork and downsizing.
Professor Susskind’s research has been published in leading hospitality-related journals such as the Cornell Hotel and Restaurant Administration Quarterly, the International Journal of Hospitality Management, the Journal of Hospitality and Tourism Research, and the Journal of Travel Research. His research has also been published in leading journals in the fields of communication and management such as Communication Research and the Journal of Applied Psychology.