FOOD INDUSTRY EXECUTIVE PROGRAM
LAUNCHES TEXAS SESSION
SESSION DATES
October 8-11, 2012
* Registration for this course will close one week prior to course start date.
LOCATION
5100 Legacy Drive
Plano, TX
WHO SHOULD ATTEND
Food industry executives, managers and high potentials seeking to
grow and strengthen their leadership and strategic thinking skills.
TUITION & FEES
$3,250 per person includes tuition, course materials and parking;
transportation and hotel accomodations not included
ABOUT THE PROGRAM
It is essential for executives in the food industry to continue to elevate their personal leadership and
management skills in order to effectively lead their organizations. With technology changes, challenges
of maintaining customer loyalty, and globalization altering the playing field, it is important to learn
various strategies to sustain growth and business expansion.
This four day program conducted by faculty from USC’s Marshall School of Business and Food Industry
Subject Matter Experts will enhance the business mindset of executives, managers, and high potentials
while providing useful knowledge and engaging discussion and activities. By focusing on leadership
development, team management, marketing strategy, and economic theory, attendees will complete
the program inspired and equipped to lead their organizations.
SCHEDULE & SESSIONS
DAY 1
7:30 AM
8 - 8:30 AM
8:30 AM - Noon
Noon - 1:00 PM
DAY 3
DAY 4
Breakfast
Review & Project
Discussion
Breakfast
Review & Project
Discussion
Breakfast
Review & Project
Discussion
Personal Leadership
Executive Communication:
Understanding Type & Building
Strength Based Teams
Industry Expert
Guest Speaker
Understanding the
Financial Perspective
Lunch
Lunch
Lunch
Lunch
The Dynamic Landscape of
Food Retailing
Strategic Marketing
Program Wrap-up &
Presentations
Industry Expert Guest
Speaker
Developing Lifetime
Customer Value
Executive in Residence
Rick Rayford
Group Work
Group Work
Reception
& Graduation
1 - 3:00 PM
Developing a Strategic
Mindset
3 - 5:00 PM
5:00 PM
DAY 2
Breakfast
Introduction &
Overview
Opening Reception
www.uscfieptexas.com | 213.740.5585
Educating the future leaders of the food industry for more than 50 years
FOOD INDUSTRY EXECUTIVE PROGRAM
LAUNCHES TEXAS SESSION
EXECUTIVE-IN-RESIDENCE
Rick D. Rayford
President & CEO of Brookshire Grocery Company
He is a 41-year BGC veteran who worked his way to the company’s highest office through
serving in both Brookshire’s stores and warehouses. Prior to becoming president and
CEO, Rayford spent 20 years in various areas of warehouse and distribution leadership.
In 2004, he was named executive vice-president of corporate development, a position
which drives the company’s overall strategic vision. In 2007, he was promoted to
president and CEO of Brookshire Grocery Company. The company was founded in
1928 and now has 152 stores, seven manufacturing facilities and more than 13,000
employees.
FACULTY
*Subject to change based on availability
Robert Hermanns is the Director of Food Industry Programs; he has a B.S. in Food Marketing from
Western Michigan University and a MBA from the University of Southern California. Mr. Hermanns
enjoyed a thirty year career in senior management positions with American Stores Company.
Dave Logan is a Lecturer in the Management & Organization department, best selling author and
management consultant. From 2001-2004, he served as Associate Dean/Executive Director of Corporate
Programs. He has taught in the Marshall MBA since 1996, including courses in Management Consulting,
Negotiation, and Organizational Design. Currently, he teaches in the Leadership and Management in the
Executive MBA, which is ranked #1 in this area by the Wall Street Journal.
Diane Badame is the Assistant Dean for the Marshall MBA Program and Professor of Clinical Marketing
at the University of Southern California. She is widely known for her research on organization behavior
and marketing, particularly in the areas of total quality management, advertising and promotion
management, and service and product management.Diane M. Badame received her PhD in Physical
Education in 1976 from the University of Wisconsin with a minor in Educational Psychology Statistics.
She later received her MBA from the University of Minnesota in Finance.
Stacy Geck is an Associate Professor of Clinical Management Communication and is an expert in
organizational communication effectiveness, intercultural communication, managerial communication,
executive presence coaching, effective mentoring techniques, and is a certified facilitator for the Myers
Briggs Type Indicator (MBTI). Her research has been published in the Journal of Cooperative Education,
the Western Speech Communication Association, and the American Society of Trial Consultants. She
holds an MA and BA from California State University, Fullerton.
Merle W. Hopkins is a Professor of Clinical Accounting at the Leventhal School of Accounting at the
University of Southern California. Since 2000, Dr. Hopkins has been teaching financial accounting,
managerial accounting as well as entrepreneurial finance in the USC Master of Medical Management
program. Dr. Hopkins received his Ph. D. in Business Administration (Accounting) from Michigan State
University, a M.S. in Accountancy from Western Michigan University, and a B.A. in History from Western
Michigan University.
www.uscfieptexas.com | 213.740.5585
Educating the future leaders of the food industry for more than 50 years