To effectively lead their organizations in a rapidly changing business environment, food industry executives need to stay ahead of challenges like technology advances and globalization while elevating their leadership and management skills. That’s one reason the USC Marshall School of Business has revamped its Food Industry Executive Program (FIEP).
FIEP provides an innovative resource for food industry executives, managers and “high potentials” to strengthen their business knowledge and skills in order to direct, grow and inspire their organizations. The newly redesigned four-day program is taught in the fall and spring by USC Marshall faculty as well as industry experts. The fall session begins Sept. 8.
“The Food Industry Executive Program is experience-based and globally relevant,” said Cynthia McCloud, director of USC Marshall’s Food Industry programs. “Business leaders walk away with practical knowledge, techniques and tools to address the business challenges they face every day and to lead their organizations to superior performance.”
Using recent industry case studies and interactive group discussions, the program focuses on leadership development, team building and management, marketing strategy and economic theory, as well as ethics, power and influence.
Executives examine the leader’s role in supporting creative thinking and generating new ideas, dramatic changes in marketing techniques and ways to harness the benefits of social networking and organizational networks. They also learn to make strategic choices in an analytical and integrative way, use financial analysis in management decisions and build customer loyalty—all in the context of the dynamic food industry and its specific innovations and challenges.
“The food industry is changing at a constant pace, and whatever your position is in your organization, you need to know about the current issues and emerging market trends,” said Shon Hiatt, faculty director for FIEP and assistant professor of business strategy.
The spring session of the FIEP begins March 16, 2015; the course fee is $3,250. There is no application required and online registration closes one week prior to the course start date.
USC Marshall also offers a one-semester application-based Food Industry Management (FIM) program in the spring. Scholarships are available for high-potential candidates.
