Skip to main content

Rupert Spies

Rupert Spies

Rupert Spies

Senior Lecturer

Food & Beverage Management
249A Statler Hall
Phone: 607-255-8397
Email: rs20@cornell.edu

Download Vita

Professional Biography

Rupert Spies is a senior lecturer at the School of Hotel Administration. He teaches courses in restaurant management; culinary theory and practice; catering and special events management; restaurant and hotel supply chain management. He also teaches a seminar titled, Culture and Cuisines. Spies has lectured in Canada, Cyprus, Germany, Japan and Switzerland. His current research interests are International Multi Unit Restaurant Management; Controlled Ecological Life Support Systems for Space Exploration; and the Catering Industry. Spies’s work has been widely published. Selected works include "Work Measurement for Estimating Food Preparation Time of a Bioregenerative Diet," Habitation, International Journal for Human Support Research, Vol. 9, 2003, by Olabi, Ammar, Jean Hunter, Peter Jackson, Michele Segal, Rupert Spies, et al; "A Survey of Commercial Catering Businesses: Issues for the Year 2000 and Beyond," CaterSource Journal, 58, May – June 2001 by Alex Susskind and Rupert Spies; and "Is Germany’s Traditional Restaurant a Dying Breed?", Cornell Hotel and Restaurant Administration Quarterly, June 1998, by Rupert Spies and Gretel Weiss. Before teaching at Cornell, Spies worked as a chef and manager in numerous food service businesses throughout Germany, the Netherlands and the United States. Spies studied at the Fachhochshule fuer Wirtschaft and the Technical University in Berlin, Germany and at Cornell University.

Courses Taught

Academic Degrees

  • Studienassessor, Technische Universität Berlin