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. He 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, Professor Susskind was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
Can you offer a menu that excites your residents and/or guests, meets their nutritional needs, and doesn't break your budget?
In this course, you'll examine a framework to help you align your food service operation with your organizational needs. You'll also examine trends and how they might have a place in your food service operation, and you'll access resources to help you keep on top of those trends. You'll review a healthcare facility menu and reflect on what's good and where there's room for improvement. You'll design, or re-design, your own menu and then build a plan to collect and analyze feedback on that menu. You'll also interact with a tool to help you make sure your concept is viable.
Key Course Takeaways
- Use the PPO (product, people, and operational conditions) framework to identify needs in your organization
- Match appropriate industry trends with your food service operation
- Design a menu that best suits the needs of your organization
- Design a delivery solution that aligns with your food service operation
- Develop a plan to measure the effectiveness of your food and beverage operations
Download a BrochureNot ready to enroll but want to learn more? Download the course brochure to review program details.
How It Works
Who Should Enroll
- Nursing home and long-term care administrators
- Registered nurses, nurse practitioners, nursing assistants, and dieticians
- Physical therapists
- Facilities managers
- Hospitality professionals transitioning to a career in senior living
- People interested in a career in senior living
- Facilities developers and planners