Alex SusskindDirector of the Cornell Institute for Food and Beverage Management
Alex Susskind’s research and industry connections position him for success as he leads CIFBM as its founding director. Susskind joined the School of Hotel Administration in 1998 and teaches undergraduate, graduate, and executive education courses. Among other active research projects, Susskind is examining how organizational technology is affecting the relationship between guests and service-based employees and managers, and how restaurant-provided nutrition information on menus, as required by the Affordable Care Act, is influencing guests’ food choices when they dine out at full-service restaurants.
Susskind is also the associate dean for academic affairs and a professor of food and beverage management in the operations, technology, and information management area.
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Business of Food
Explore Cornell’s resources and developments in the Business of Food interdisciplinary theme
The COVID-19 resource hub compiles expert information, tools, and guidance from the school's faculty and its partners in the hospitality industry.
Professor Alex Susskind, director of the Food and Beverage Institute, says its not just restaurants that need to adapt to COVID-19 closing measures, but all levels of the supply chain.
Professor Alex Susskind, director of the Food and Beverage Institute, notes that contamination is more complex in restaurants vs. a highly-organized supply chain.