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 Cornell Nolan 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
Experts joined Lilly Jan, Ph.D. to discuss problems and possible improvements in the food and beverage industry following the COVID-19 pandemic.
Daniella Senior and Elizabeth Tilton joined Lilly Jan to discuss ongoing strategies for improving the culture of the food and beverage industry.
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