«Leadership We integrate the functional areas of business with cutting-edge theory and practical application to help students understand how all of ...»
January 15 - April 30, 2008
Los Angeles, California
In Association with the Western Association of Food Chains
Preparing Food Industry Leaders
We integrate the functional areas of business with cutting-edge theory and
practical application to help students understand how all of the pieces of
an organization fit together and work dynamically.
Like business itself, our integrated curriculum remains dynamic and flexible,
and the faculty is continuously challenged to innovate to remain on the leading edge of today’s business environment.
The Food Industry Management Program at USC is designed exclusively for high-potential individuals of proven ability.
The Program brings together faculty, senior food industry executives, participants and teaching materials in a unique educational environment.
Program participants come to USC from a diverse array of food industry retailing, wholesaling, manufacturing and supplier companies around the world.
They come from positions in operations, sales, marketing, finance, corporate headquarters, warehousing, distribution and manufacturing.
The faculty comes with extensive academic, business and consulting experience.
Faculty members have taught food industry executives and managers from around the world and have worked with food industry retailing, manufacturing and supplier companies, as well as other Fortune 100 and small entrepreneurial companies.
The curriculum integrates the functional areas of business with cutting-edge theory and practical application to help students understand how all of the pieces of an organization fit together and work dynamically.
The Food Industry Management Program’s worldwide reputation is the result of its commitment to providing its participants with the most relevant and rewarding developmental experience of their professional careers.
Developing Your Management Team Commitment “We are committed to providing our students with the most relevant and rewarding developmental experience of their professional careers.” ~ Professor Thomas D. Arnold The Marshall School of Business invites your company to participate in its world-class Food Industry Management Program to help develop your management team. This fast-paced, intensive Program is designed to develop effective, forward-thinking managers by developing leadership abilities, strategic thinking, financial understanding, general management skills and communication expertise.
We encourage students from both retail and non-retail food companies to attend. The dynamics of the Program necessitate that our students spend a significant portion of their time working together in various groups. It is this continuous interaction and teamwork among students from diverse backgrounds within the food industry that both broadens and adds depth to the educational experience.
The Program emphasizes:
Thomas D. Arnold Professor Thomas D. Arnold is the Director of the Food Industry Management Program. He works regularly as a management consultant covering a wide variety of areas including strategic planning, management team development, leadership development, executive communication development and legal issues. Professor Arnold has also designed management development programs for food industry companies in the United States, Europe, South America and Australia.
Professor Arnold is also the creator of the food industry simulation, “FIMSIM,” a dynamic computerized simulation of retail food chains competing against each other. FIMSIM has been used in management development programsLeadership and Management Priorities Strategic Planning, in many food industry retailing and manufacturing companies around the world.
Professor Arnold holds a Bachelor of Science degree in Engineering from the University of California, Los Angeles, a Master of Business Administration from the University of Southern California, and a Juris Doctorate from Loyola Law School.
Ed Hill Ed Hill was president and CEO of ABCO Foods, a leading grocery chain in Arizona, until his retirement in
1998. Prior to joining ABCO, Ed was senior vice president of the southwest region for American Stores.
Mr. Hill has served the food industry in many leadership roles, including his current role as the Executive Vice President of the Western Association of Food Chains where he served as president in 1997, past board member of the Food Marketing Institute, past president of the Retail Grocer’s Association of Arizona, and past board member of Associated Grocers of Arizona, Inc. Mr. Hill was named “Retailer of the Year” in 1995 by the Arizona Food Marketing Alliance.
Ed Hill received his Bachelor of Arts degree in Economics from California State University at Fullerton and a Master of Business Administration from the University of Southern California. Mr. Hill is a graduate of the Food Industry Management Program and was honored as the Food Industry Management Alumnus of the year in 1998.
Executives on Campus Throughout the Program senior food industry executives visit USC to speak to the class. These visits provide participants with top management perspectives on issues facing the industry and add the lessons of experience to what is being taught in class.
Communications / Managing Change “Developing effective and persuasive communication skills, as well as strategies for organizations to not only anticipate and adapt to change, but also to innovate and introduce change”
• Strategic Communications • Interpersonal Communications • Anticipating Change
• Speaking with Confidence • Coaching • Conflict Resolution
• Persuasive Communications • Power Writing • Effects of Change
• Effective Presentations • Communicating Under Fire
• Organizational Communications • Thriving During and Through Change Donna Miles Donna J. Miles is an Assist. Professor in the Center for Management Communication at University of Southern California’s Marshall School of Business. She brings over 25 years of corporate experience to the classroom. She has worked for and provides consulting services to Fortune 100 companies and international financial services firms.
Donna is a seasoned trainer and facilitator, who has designed and conducted management development workshops on topics ranging from strategic communication to career management. She is a certified Myers Briggs Type Indicator Seminar Leader and conducts a wide variety of workshops using this instrument, both nationally and internationally. Her areas of expertise include strategic communication, negotiation and persuasion, team and leadership development, and executive communication.
Donna did her doctoral work at the University of Pennsylvania and holds a Master of Arts from University of Southern California and a Bachelor of Arts from the Pennsylvania State University.
Ruben Davila Davila Ruben A. Davila is a Professor at University of Southern California’s Leventhal School of Accounting. He began teaching here in 1986 and currently teaches the Marshall MBA, graduate accounting, executive education and Marshall Honors Programs.
Professor Davila is a Certified Public Accountant and a member of the California State Bar. He has worked as a consultant and expert witness on a variety of complex business litigation issues involving high profile cases.
Professor Davila holds a Bachelor of Science degree in Accounting from Loyola Marymount University, a Master of Business Administration from the University of Southern California and a Juris Doctorate from Loyola Law School.
Eligibility and Admission Enrollment is limited to 35 students, all of whom must be high-potential employees of proven ability from food industry related companies. The Admissions Committee evaluates each candidate’s potential by using criteria including managerial accomplishments, academic ability and leadership potential.
Specifically, the committee considers:
Potential for increased management responsibility • Previous college work • Each application for admission must include a recommendation from the candidate’s employer company indicating the candidate’s past accomplishments and evaluating his or her immediate and future management potential.
The University of Southern California requires that candidates have either:
• Earned at least a Bachelor’s Degree, or
• Have completed at least 60 semester units of college credit which are transferable to USC with a minimum 2.75 grade point average.
Official, sealed transcripts of all previous college work must be submitted to the Food Industry Management Program office.
Additional Information Housing / Facilities The Program office will assist companies in arranging housing for their participants. The office will also help participants with the details of settling into the university community.
Weekly Class Schedule Classes are held each Monday through Friday from 8:00 a.m. to 1:00 p.m. Most afternoons are dedicated to group projects, management tours to food industry companies and lectures by food industry executives who visit the USC campus to discuss new developments, topical subjects and management strategies.
During the first two weeks of classes, the Program offers a series of optional, afternoon tutorial sessions in basic accounting, Internet research and computer skills (spreadsheet design and presentation graphics). These sessions are strongly recommended because all Program courses require a basic level of proficiency in these areas.