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.
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.
- Identify the components that impact employee performance
- Determine what leadership actions are required to transform non-engaged food and beverage employees into engaged employees
- Identify recruitment and selection strategies to ensure you choose the people who will have the most positive impact on your operation
- Identify the onboarding and training needs that will set new employees up for success and provide growth opportunities for your employees
- Determine what environmental factors impact your employee’s performance
- Practice motivation techniques that sustain employee engagement and performance
How It Works
Who Should Enroll
- Individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management.
- Individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations.
- Students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers.
- Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from these courses.