Alex Susskind is a Professor of Food and Beverage Management and is currently serving as the Associate Dean for Academic Affairs. 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 was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
Amid the swirl of activity in food and beverage service, financial management is a function that loses priority sometimes, despite its crucial function.
Understanding and managing your food and beverage operation's income statement (profit and loss statement) can lead to better decision making and can position you to succeed. Learn how to get a hold on your organization's finances and make informed decisions based on profit and performance.
Your menu does much more than inform guests about what you offer. It helps to create and communicate your food and beverage operation’s identity, and influences your guests’ choices.
This course will enable you to evaluate menus and identify changes that will optimize the value and profitability of your food and beverage operation.
Your operation's brand is like a contract with the customer, and the expectation is that value will be delivered in relative accordance with price and quality of service. But keeping food costs down is no easy task. In fact, it's one of the most detail-oriented, scientific processes that go into running a restaurant and there are many challenges with keeping food costs controlled.
In this course, you'll learn to optimize your operation's profits by effectively managing your selection, procurement, receiving, storage, and inventory management processes.
Loyal repeat customers are key to the success of any food and beverage operation. They represent recurring revenue and are a great source for feedback and gauging customer sentiment. They can also be your greatest evangelists, recommending you to friends and colleagues, even giving favorable online reviews.
Through careful design, meticulous attention to service processes, and a way to gauge customer sentiment, you can play to your team's strengths and identify opportunities for improving the guest experience to grow your business.
Your employees are the heart of every food and beverage operation and your most valuable resource, yet so many operators fail to focus attention on employee satisfaction and engagement.
Understanding your role in managing and leading employees can help you to reduce costly turnover, safety incidents, theft, and absenteeism, and can improve your operation’s quality, productivity, guest satisfaction, and profitability.
Symposium sessions feature three days of live, highly interactive virtual Zoom sessions that will explore today's most pressing topics. The Hospitality Symposium offers you a unique opportunity to engage in real-time conversations with peers and experts from the Cornell community and beyond. Using the context of your own experiences, you will take part in reflections and small-group discussions to build on the skills and knowledge you have gained from your courses.
Join us for the next Symposium this February, in which we'll discuss how both day-to-day operations and strategic goal setting in the hospitality sector have rapidly evolved over the past two years, opening up new space for real-time conversations about the future of the industry. You will support your coursework by applying your knowledge and experiences to topics including the future of hospitality labor, price discrimination and psychographic segmentation, and evolving consumer trends in the food and beverage industry. Throughout this Symposium, you will examine the innovations and accommodations you have all had to make throughout the COVID-19 pandemic and strategize on future directions. By participating in relevant and engaging discussions, you will discover a variety of perspectives and build connections with your fellow participants from across the industry.
Upcoming Symposium: February 21-23, 2022, from 1:00-3:00pm EST
All sessions are held on Zoom
- Monday, February 21: The Future of Hospitality Work led by Dr. Bruce Tracey
- Tuesday, February 22: Price Discrimination and Psychographic Segmentation led by Professional Facilitators
- Wednesday, February 23: Future Food Trends led by Dr. Lilly Jan
The date is subject to change. You may participate in as many sessions as you wish. Attending Symposium sessions is not required to successfully complete the certificate program. Once enrolled in your courses, you will receive information about upcoming events. Accessibility accommodations will be available upon request. For future reference, download our Symposium course flyer.
Whether you are a restaurant, coffee house, even a cocktail bar, your beverage program can have a big impact on your profitability, but it comes with a good deal of risk.
Understanding everything that is involved in offering wine, beer, spirits, and nonalcoholic beverages and applying discipline to your product selection, pricing, list design, and rigorous controls can minimize certain risks and position you for financial success.