The restaurant industry has been a leader in Service Experience. Professor Alex Susskind from the Associate Dean for Academic Affairs at the School of Hotel Administration at Business, Cornell University shares some great insights and heartwarming stories on how the Restaurant Service Experience can be adapted in these challenging times with some ideas to guide the recovery.

Dr. Alex M. Susskind 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.

For more information about Alex at https://sha.cornell.edu/about/directory/instructors/ams76

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