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
Lecturer Lilly Jan says it might not be ideal to open up a new restaurant right now, but wouldn't call it crazy.
Professor Douglas Miller weighs in with expertise as tension grows between restaurant owners and delivery apps.
SHA lecturer Doug Miller shares some beer trends and trivia and talks about his course, Introduction to Fermented Grains, Hard Ciders, and Sake.
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