News & Noteworthy

  • Personal and Professional Development Speaker

    November 28th, 2012Bo Picklesimer is the General Manager of the Egypt Valley Country Club. He spoke to students on November 27, focusing on personal and professional development. Picklesimer has more than 25 years of experience in the Private Club Industry and more than 20 years of experience in the role of General Manager. An entrepreneur, he has built his own small-office accounting business and was a general partner of a multi-store restaurant operation. He has also had experience as project manager consultant and tenure as a regional marketing vice-president for one of the private club industry business associations. Picklesimer is active in his community and enjoys sharing his knowledge with others.

  • Negotiating Advancement in a Troubled Economic Environment

    November 16th, 2012Negotiating Advancement in a Troubled Economic Environment By: Amy Hughes Professor Beverly DeMarr co-authored a textbook, Negotiation and Dispute Resolution. DeMarr partnered with Suzanne de Janaz, a professor from IMD in Switzerland. Pearson published the textbook in January. Negotiation and Dispute Resolution addresses negotiations and dispute resolution in a wide variety of settings. By combining theoretical foundations with experiential exercises, the book helps students develop their ability to negotiate and resolve conflicts in both personal and professional settings. An article that is a spinoff from the book has been picked up worldwide. The article, “Bad Times Let the Good Times Roll: How to Negotiate Advancement in a Troubled Economic Environment,” has been printed in Switzerland, Norway, Singapore, and published...
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  • American Culinary Federation Sizzle Article Features KCTC and FSU

    November 16th, 2012An article about the partnership of Kent Career Technical Center (KCTC) and Ferris State University (FSU) of Grand Rapids has been published in the American Culinary Federation Sizzle magazine. As a newly accredited program serving high school juniors and seniors, the Hospitality/Culinary department offers students a seamless flow into college -- a true K-16 offering. FSU brings several courses to KCTC, giving students an opportunity to earn up to 21 credits before they leave. FSU then accepts students as second-semester freshmen, saving those students and their families thousands of tuition dollars. The credits can also be transferred to other institutions. To read the full article, please visit www.acfchefs.org/sizzle.

    More news from: Hospitality