speaker-info

Alex M. Susskind

Associate Professor at the School of Hotel Administration, Cornell University

Bio

Alex M. Susskind is an associate professor at the School of Hotel Administration and a member of the Graduate Field of Communication at Cornell University.

He earned his PhD in communication from Michigan State University with cognates in organizational communication and organizational behavior where he also earned his MBA with a concentration in personnel and human relations. Susskind’s research is based primarily in organizational communication and organizational behavior. He is currently researching: (a) the influence of customer-service provider interaction as it relates to organizational effectiveness and efficiency from the perspective of guests, employees and managers; and (b) the influence of communication relationships upon individuals’ work-related attitudes and perceptions surrounding organizational events and processes such as teamwork and downsizing.

Dettagli del seminario

Dove, come e quando

The Next Chapter in the Ever-Evolving Business of Restaurants: A Look at Technology and its Role in Creating and Managing Service Experiences ᴵ ᴾᴬᴿᵀᴱ

Sala dell'Arco

Important technological innovations are changing the nature of the business of restaurants as we know it. As a consequence, consumer and consumption behaviors have been affected by technology and more recently, social media. How consumer demographics is changing and demands are requiring restaurant operators to think about and manage their businesses differently? Several models will be introduced in order to help explain how new technology works and to offer insights about how to better manage the guest experience as technology continues to move to the forefront of the restaurant experience.

Food & Beverage Operations
MAGGIORI INFORMAZIONI

The Next Chapter in the Ever-Evolving Business of Restaurants: A Look at Technology and its Role in Creating and Managing Service Experiences ᴵᴵ ᴾᴬᴿᵀᴱ

Sala dell'Arco

Important technological innovations are changing the nature of the business of restaurants as we know it. As a consequence, consumer and consumption behaviors have been affected by technology and more recently, social media. How consumer demographics is changing and demands are requiring restaurant operators to think about and manage their businesses differently? Several models will be introduced in order to help explain how new technology works and to offer insights about how to better manage the guest experience as technology continues to move to the forefront of the restaurant experience.

Food & Beverage Operations
MAGGIORI INFORMAZIONI
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