- Associate Dean for Academic Affairs, School of Hotel Administration
- Director of the Food and Beverage Institute
- Business of Food
- Innovation, Entrepreneurship & Technology
- Food and Beverage Management
- Organizational Communication
- Food Industry Management
- Hospitality and Services Design, Management and Operations
- Management and Operations
- Services Operations Management
- Service-based Technology
Alex M. Susskind joined the faculty at Cornell’s School of Hotel Administration in 1998. He is a Professor of Food and Beverage Management and the Director of the Cornell Institute of Food and Beverage Management. Professor Susskind is currently serving as the Associate Dean for Academic Affairs at the School. Professor Susskind earned his Ph.D. in Communication from Michigan State University with a specialization in organizational communication and his MBA with a concentration in personnel and human relations. Alex earned his undergraduate degree at Purdue University in 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. Prior to starting his career in Academia, Alex worked as a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
At Cornell, Professor Susskind teaches undergraduate and graduate courses addressing the operational and strategic elements of the food and beverage business. He also teaches in the Hotel School’s Executive Education Program to managers and executives both on and off-campus and has recently developed and launched an eight-course online certificate program in Food and Beverage Management for eCornell.
Through his active research program, Professor Susskind is currently examining how: (1) customer-service provider interaction among guests, employees, and managers influences organizational performance; (2) communication networks in organizations are influenced by elements such as teamwork and organizational change; (3) organizational technology is influencing/changing the relationship between guests and service-based employees and managers, and (4) nutrition information provided by restaurants on menus (as required by the Affordable Care Act starting in May 2018) is influencing guests’ food choices when they dine out in full-service restaurants.
On a personal note: Professor Susskind and his wife Carrie have two boys and live happily in Ithaca, New York. Alex studies Chun Do Kwan Tae Kwon Do and holds a 2nd Dan Black Belt; he is an enthusiastic collector of fine wines with around 1400 bottles in his personal wine cellar; and is a drummer who practices nearly every day.
- Susskind, Alex; Odom-Reed, Peggy. "Team Member's Centrality, Cohesion, Conflict, and Performance in Multi-University Geographically Distributed Project Teams"Communication Research. 46.2 (2019): 151-178
- Susskind, Alex. "Downsizing Survivors' Communication Networks and Reactions: An Examination of Information Adequacy and Turnover Intentions"Communication Research. 34.2 (2007): 156-184
- Susskind, Alex; Kacmar, K.; Borchgrevink, Carl. "Guest–Server Exchange Model and Performance: The Connection Between Service Climate and Unit-Level Sales in Multiunit Restaurants"Journal of Hospitality and Tourism Research. 42.1 (2018): 122-141
Awards and Honors
- Lead Author Best Paper of the Year Journal of Hospitality and Tourism Research Journal (2017) The Council on Hotel Restaurant and Institutional Education (CHRIE)
- HADM 6100 - MMH Distinguished Lectures (DDLS)
- HADM 7960 - Seminar in Leadership, Diversity, and Inclusion
- PhD Michigan State University, 1996
- MBA The Eli Broad Graduate School of Management, Michigan State University, 1993
- BS Purdue University, 1991
- AOS Culinary Institute of America, 1988