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Today's Managers: Tomorrow's Leaders 2009
DATES: TBA
Today's Managers: Tomorrow's Leaders 2008
An annual week-long executive education program hosted by the Food Industry Leadership Center at Portland State University.
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Application Information
Program Details
This unique program offers food industry executives and senior level managers from retailers, manufacturers, wholesalers and suppliers an in-depth look at current emerging successful business practices.
Benefits
Learn how the various segments of the food, beverage and package goods industry value chain are interrelated. Build managerial and executive skills in creating solutions to common problems. Gain insight from top-level executives from prominent and successful companies. Participate in stimulating classroom discussions on key leadership, marketing, and management topics. Examine personal management and leadership strategies. Develop skills that can be immediately applied to the workplace. Make valuable industry contacts by working in cross-functional teams.
Program Format and Design
Program Design
Today’s Managers: Tomorrow’s Leaders features a practical, solution-oriented approach to management issues. The emphasis is on interaction using case studies, role-playing, team discussions, and lectures. You will learn how to develop practical, innovative solutions to on-the-job problems. Team discussions focus on analyzing case studies presented by instructors and developing strategies for dealing with these issues. You are expected to share your expertise with others, contribute to class discussion, and help sustain the highly interactive setting.
Team Project
The cross-industry team project allows you to immediately apply the tools and concepts learned in the week-long program. Each team will review and analyze its case-based project using a cross-functional and cross-industry perspective. On Friday, each team will make a formal oral presentation of recommendations to a panel of CEO’s. Sponsors or managers of the attendees are encouraged to attend the team presen¬tations and the graduation ceremony.
Topics and Issues Covered include:
Financial Management
The ability to understand “the numbers” and to use financial data for analysis is critical for evaluating strategies and tactical alternatives. This session uses actual financial statements from companies representing various segments of the food industry. Topics include: navigating the maze of financial reports, evaluating financial information, and using financial information to make decisions. You will learn how to understand the impact of financial decisions on your organization.
Increasing Customer Loyalty
How can you encourage consumers to be more loyal to your product or store? Why should they buy it more often than a competing product? Retailers and manufacturers together face more discriminating consumers that have more options than ever to reach their needs and desires. In this session, you will learn the basics of implementing marketing plans to increase consumer loyalty and improve share of household consumption.
Key Elements in Negotiation
This session explores some of the key factors that influence negotiation outcomes. Do we need a gender-based negotiation strategy? Do negotiators’ age or education influence outcomes? What elements of planning are most important? In conducting a negotiation, what tools and tactics are effective? Each of these issues is discussed in this session.
Supply and Logistics Management
To remain competitive, companies must continuously evaluate their supply chain systems. Sharing information across the supply chain is a key component in addressing business and customer needs. The food industry has the additional complication of perishability in many of its products. This session examines the components of the supply chain, and the supply and logistics functions.
Acquiring and Developing Talent
How do you identify the processes to determine which people will be most successful in their jobs? How do you motivate the top performers to join your organization? Once they’re working for you, how do you optimize their performance? Making a bad hiring decision or promoting the wrong person, especially in an industry where margins are as tight as in the food industry will lead to significant long-term productivity problems. This session will improve the participant’s ability to make hiring decisions as well as provide techniques to assist managers on a daily basis as they handle crisis situations and strive to increase employee performance.
Leadership and Team Development
Explore new ideas for leadership, putting collaborative problem solving concepts into action by engaging in facilitated activities that require innovation, collective decision-making, and genuine teamwork. Through ongoing team discussions, you learn how to apply leadership and team skills back in the workplace.
Managing Change, Transition and Conflict
Changes involve interactions among food chain partners. Successful companies are those that go beyond adapting to change, they anticipate change and even introduce change. In this session, you will master the challenge of change and the inherent conflict that occurs.
Balancing Life
Daily choices are very important in enhancing the ability for one to function at an optimal level. This session examines ways to break through old habits and put in place new ones that will have an immediate impact on one’s overall quality of life. Logistical Information
PROGRAM
SCHEDULE
Sunday, February 25, 2008 Registration begins at Noon, the formal program at 2:00pm, and the opening dinner at 5:30pm. On Friday, February 29, 2008 the week concludes at 1:00pm after the certificate awards luncheon where all participants come together to celebrate their week-long achievements with their program sponsor.
PROGRAM SPONSOR
All Applications for Today’s Managers: Tomorrow’s Leaders must be supported by a Sponsor from the participant’s company. The Sponsor may be an officer of the company, or other senior level employee with whom the participant works. The sponsor will be invited to the final day of the conference to observe the team presentations, participate in the executive discussion and attend the certificate awards luncheon. Information about the Program Sponsor MUST be filled out on the Application Form in order to be admitted.
FEE AND APPLICATION INFORMATION
Program Fees: $3,495 Tuition, FMI Member Discount Price $2,995. A $500 deposit per reservation will hold your spot until the full fee is paid due January 18, 2008. The tuition fee includes room and board, resource books and materials, all food and refreshments and use of the fitness center.
Cancellation Policy: Cancellations received in writing before December 28, 2007, are charged a $50 processing fee before a refund is issued. A 50% refund is given if cancellations are received after January 2, 2008. Substitutions may be made at no cost until February 15, 2008 after that there will be a $500 substitution fee charged.
Applications: Applications may be mailed or faxed to the PSU address on the application form and should be received by December 14, 2007. After December 14, 2007, call the Food Industry Leadership Center to determine space availability. Early application is encouraged to allow time to receive and review the program materials and to complete the pre-program assignments.
Pre-Program Assignments: You will receive reading material and assignments to complete prior to coming to the program. Additional readings and team discussions are assigned throughout the week.
Commitment &
Certificate: Enrollment in this program is limited; participation is by
application only. The program is non-credit only; grades are not assigned. There
are no academic prerequisites for admission. A Certificate of Executive
Development is awarded to each participant who successfully completes the
program. Attendance at all sessions is required. Active participation is
expected.FOR MORE INFORMATION:
Tina
Ford, Associate Director
Food Industry Leadership Center
Portland State
University
Telephone: (503) 725-8352 or (800) 547-8887 ext. 8352
Fax:
(503) 725-8183 E-mail: tinaf@sba.pdx.edu
Web Page:
www.foodleadership.pdx.edu
Previous Participating
Companies:
Alberta Trade Office
Albertsons, Inc.
Anchor Food Products
Associated Food Stores
Associated Grocers
Associated Retail Stores
Australian Trade Consulate
Bales Marketplace
Bates Technical College
Bimbo Bakeries
Blue Square Israel
Boardman Foods, Inc.
Brown & Cole, Inc.
Cardinal Nutrition
Chiquita Brands International
Classic Wines of California
Coca-Cola USA Foundation
Columbia Colstor, Inc.
Continental Mills, Inc.
Dari-West Marketing, Inc.
David Oppenheimer & Company
Day to Day Ltd.
DeJarnett Sales, Inc.
DOPACO, Inc.
Ernest & Julio Gallo Winery
Farmer Jack
Supermarkets
Fleming Companies, Inc.
Food Alliance
Food4Less
Food Marketing Institute
Franz Family Bakeries
Fred Meyer Stores
Frito-Lay
Gai's Northwest Bakeries
Gardenburger, Inc.
Gelson’s Markets
Gray & Co.
Haggen, Inc.
Henningsen Cold Storage
Hermiston Foods, Inc.
Hi-Country Foods Corporation
Huish Detergents
H.Y. Louie Co. Limited
Hy-Vee, Inc.
IGA
Information Resources, Inc.
Interbake Foods
IVC Industries, Inc.
Kellogg Company
Larry’s Markets
Legacy Health System
Litehouse Foods
Lucerne
Meijer, Inc.
Metcash Trading Limited
Mother’s Cake & Cookie Co.
National Cooperative Bank
Nestle USA
NORPAC Foods, Inc.
Oberto Sausage Co.
Oppenheimer Group
Oregon Fruit Products Co.
PepsiCo, Inc.
Procter & Gamble
Program Planning Professionals
QFC
Quaker Oats Co.
Quest International
Raley’s
Ralph’s Grocery Co.
Ralston Purina Co.
Rosauers Supermarkets
Safeway, Inc.
Save Mart Supermarkets
Schreiber Foods, Inc.
Smith Frozen Foods, Inc.
Snyder's Bakery
Steinfeld's Food Products
SUPERVALU
Sutton-Matkin-O'Neill
Swan Island Dairy
Tillamook County Creamery Association
Tillamook Food Sales, Inc.
Top Foods
Trailblazer Foods
Tree Top, Inc.
Unified Western Grocers
United States Bakery
Western Family Foods, Inc.
Weyerhaeuser
Woodburn Shop’n Kart