Mission Statement: To improve and enhance South San Diego County's bi-national economy, image and quality of life; and to heighten public awareness of Southern California's most desirable location to live, work and dream.
Charles Sadler is seeking a career in customer service and food and beverage management using his 9 years of management experience. He has an Associate's degree in Business Management, Marketing, and Sales from MSCTC with a 3.0 GPA. His experience includes being an Executive Chef at Green Mill for 5 years where he managed a staff of 20 and $3 million in annual revenue. He was also an Executive Chef at Best Western DoubleWood Inn for 1 year where he reduced food and labor costs and increased kitchen profits.
Sarah E. Heintz has over 15 years of experience in culinary arts, restaurant management, and training coordination. She has held executive chef positions at Jerry's Sandwiches and DMK Restaurants, where she oversaw culinary operations, maintained food costs below 30%, and developed new menus and programs. Previously, she worked as a Training Design and Development Coordinator at a nationwide training organization, coordinating workshops, travel, and a database of over 30,000 students. Heintz holds an Associate's degree in Culinary Arts and a Bachelor's degree in Political Science.
Todd Morse has extensive experience in food service management, operations consulting, and business development. He has held roles such as Executive Chef, Food Service Director, Consultant, and Startup Manager. Some of his accomplishments include developing new facilities and programs, improving financial performance, and providing strategic guidance to multiple organizations in the food/hospitality industry.
Katrina Spivek has over 25 years of experience in operations management, human resources, catering, fitness instruction, and accounting. She has worked as the owner of Feast661 catering company since 2013 and also does seasonal work for Seasons Catering. Previously, she was the Operations and Human Resources Manager for Vista Center for Behavior Analysis from 2001 to 2013, where she helped the company grow from 10 clients to over 300. She also has experience in accounting, fitness instruction, and volunteer work.
Brad Feffer has over 30 years of experience in hospitality management, including roles as Director of Event Operations at Gaylord Opryland Resort and Director of Banquets at Fairmont Scottsdale Princess. He holds a Bachelor's degree in Food Services and Hotel Administration from Pennsylvania State University. Feffer has a proven track record of managing large teams, meeting budgets and deadlines, and implementing projects that improve operations and customer satisfaction. His areas of expertise include customer service, operations management, and building client relationships.
Douglas T Wasdyke is an accomplished executive chef with over 25 years of experience managing large food service operations and catering events. He has successfully planned catering for the New York City Marathon 5 times serving over 56,000 people each time. He has lowered food costs and increased profits at multiple positions. Currently he is the Executive Chef at Sale Pepe Gourmet Catering in New York, NY where he directly oversees a $4.5 million catering operation and the NYC Marathon catering.
Emily A. Anderson is an Executive Chef with over 3 years of experience managing staff, menus, inventory, and events for catering and dining services companies. She has held positions as an Executive Chef, Catering Chef, Kitchen Manager, and FOH Supervisor. She has a Culinary Arts degree and is ServSafe certified.
Brian Guevara has over 20 years of experience in hospitality management, specializing in full operations management of restaurants. He has successfully assisted with 8 restaurant openings and consultations. He is skilled in areas such as training and staff development, team leadership, and P&L and daily revenue report management. Recent roles include General Manager of a $1.4 million Dairy Queen location where he decreased food costs by 4% and kept labor costs under 21% while increasing sales by 12%.
Charles Sadler is seeking a career in customer service and food and beverage management using his 9 years of management experience. He has an Associate's degree in Business Management, Marketing, and Sales from MSCTC with a 3.0 GPA. His experience includes being an Executive Chef at Green Mill for 5 years where he managed a staff of 20 and $3 million in annual revenue. He was also an Executive Chef at Best Western DoubleWood Inn for 1 year where he reduced food and labor costs and increased kitchen profits.
Sarah E. Heintz has over 15 years of experience in culinary arts, restaurant management, and training coordination. She has held executive chef positions at Jerry's Sandwiches and DMK Restaurants, where she oversaw culinary operations, maintained food costs below 30%, and developed new menus and programs. Previously, she worked as a Training Design and Development Coordinator at a nationwide training organization, coordinating workshops, travel, and a database of over 30,000 students. Heintz holds an Associate's degree in Culinary Arts and a Bachelor's degree in Political Science.
Todd Morse has extensive experience in food service management, operations consulting, and business development. He has held roles such as Executive Chef, Food Service Director, Consultant, and Startup Manager. Some of his accomplishments include developing new facilities and programs, improving financial performance, and providing strategic guidance to multiple organizations in the food/hospitality industry.
Katrina Spivek has over 25 years of experience in operations management, human resources, catering, fitness instruction, and accounting. She has worked as the owner of Feast661 catering company since 2013 and also does seasonal work for Seasons Catering. Previously, she was the Operations and Human Resources Manager for Vista Center for Behavior Analysis from 2001 to 2013, where she helped the company grow from 10 clients to over 300. She also has experience in accounting, fitness instruction, and volunteer work.
Brad Feffer has over 30 years of experience in hospitality management, including roles as Director of Event Operations at Gaylord Opryland Resort and Director of Banquets at Fairmont Scottsdale Princess. He holds a Bachelor's degree in Food Services and Hotel Administration from Pennsylvania State University. Feffer has a proven track record of managing large teams, meeting budgets and deadlines, and implementing projects that improve operations and customer satisfaction. His areas of expertise include customer service, operations management, and building client relationships.
Douglas T Wasdyke is an accomplished executive chef with over 25 years of experience managing large food service operations and catering events. He has successfully planned catering for the New York City Marathon 5 times serving over 56,000 people each time. He has lowered food costs and increased profits at multiple positions. Currently he is the Executive Chef at Sale Pepe Gourmet Catering in New York, NY where he directly oversees a $4.5 million catering operation and the NYC Marathon catering.
Emily A. Anderson is an Executive Chef with over 3 years of experience managing staff, menus, inventory, and events for catering and dining services companies. She has held positions as an Executive Chef, Catering Chef, Kitchen Manager, and FOH Supervisor. She has a Culinary Arts degree and is ServSafe certified.
Brian Guevara has over 20 years of experience in hospitality management, specializing in full operations management of restaurants. He has successfully assisted with 8 restaurant openings and consultations. He is skilled in areas such as training and staff development, team leadership, and P&L and daily revenue report management. Recent roles include General Manager of a $1.4 million Dairy Queen location where he decreased food costs by 4% and kept labor costs under 21% while increasing sales by 12%.
This document outlines a balanced scorecard for Richard's Cafe. It includes the cafe's vision, values, and policies. It then drills down into perspectives including customers, financials, internal business processes, and learning and growth. Specific objectives are listed under each perspective such as increasing profit, customer satisfaction, food quality, and employee skills. Various departments, roles, and databases are also mentioned for tracking measures and scores over time.
Scott Fossen has over 20 years of experience in sales management roles within the dental, pharmaceutical, and retail industries. He has a proven track record of exceeding sales goals and leading high performing teams. Fossen's accomplishments include being named branch manager of the year multiple times and winning numerous sales contests and incentive trips. He holds a Bachelor's degree in Business Administration Management from Minot State University.
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
Karen Trinkle has over 6 years of experience in event planning and management. She is currently the Executive Coordinator for the Indiana State Fair Commission, where she manages schedules and assists in preparing for commission meetings. Previously she held roles as Event Services Coordinator and Intern for the Indiana State Fair, coordinating contracts and sales. Trinkle also has over 5 years of experience in food service management as a supervisor and associate at Cary Knight Spot Grille. She is pursuing an MBA from Anderson University and holds certifications in emergency response and sommelier training.
This document is a resume for Brian W. Hodge Jr. that highlights his experience as a manager for several Lettuce Entertain You restaurants in Chicago over the past 13 years. It outlines his roles and responsibilities in opening and managing Hub 51, RPM Italian, and RJ Grunts, including overseeing large staffs, implementing cost controls, cultivating a fine dining culture, and expanding beer programs. It also provides details on his education and skills in communication, organization, problem solving and relationship building.
Nathan Kus has over 10 years of experience in culinary roles, currently serving as Culinary Service Director at Waltonwood Senior Living. He manages a team of 25 associates and oversees a $600,000 annual budget. Kus has held various positions including Sous Chef, Broil Cook, Line Cook, and Trainer. He has a Bachelor's Degree in Hotel and Restaurant Management from Eastern Michigan University and an Associate's Degree in Culinary Arts.
Gregory Smith is seeking a culinary position in Dallas and has over 5 years of experience as a prep cook, line cook, and grill chef at various restaurants in California. He has a culinary arts certificate from Los Angeles Harbor College and is currently pursuing an Associate's Degree in Culinary Arts. His short term goal is to complete his Associate's degree while his long term plan is to obtain a Bachelor's of Science in Business Marketing with a minor in Nutrition.
Tawana Rose is a professional chef seeking a position in the food industry where she can create healthy and delicious foods. She has over 10 years of experience as a line cook, prep cook, baker's apprentice, and private childcare provider. Her resume lists education and certification in culinary arts, pastry/baking, food safety training, and child development.
Edward E. Carroll II is seeking a career in sport/business administration with a minor in business. He has experience as a football coach assistant, camp counselor, contractor, cook, and field deputy. He is expected to graduate from Saint Augustine's University in fall with a Bachelor of Science in sport/business administration. His coursework includes business law, marketing, and sport management. He has been involved with several organizations at Saint Augustine including the football team and golf team.
Roberta Clare has over 20 years of experience as an executive chef and pastry chef in hotels, resorts, and catering. She has 7 years of experience as a chef instructor teaching a variety of culinary and pastry courses. She is seeking a position as a kitchen health inspector or industry specialist. Her experience includes being an externship instructor, chef instructor at Le Cordon Bleu and Keiser University, executive chef/owner of a personal catering business, and executive chef roles at non-profit kitchen and hotels. She has received several awards for her teaching and holds certifications as an ACF Certified Executive Chef and Certified Evaluator.
Aaron Smith is a creative professional and owner of Loopers restaurant in Carterville, Illinois with extensive kitchen experience from concept development to operations management. He has experience running large scale food service at hotels and restaurants, is focused and driven, and has strong leadership and customer service skills. As owner of Loopers, he effectively manages all aspects of running the restaurant.
Alicia Edwards is seeking a customer service position and has over 7 years of direct customer service experience in various roles such as server, bartender, trainer, cashier, and front end supervisor. She has a strong work history including most recently as a server at Olive Garden from 2015 to present. Edwards enjoys helping others, solving issues, and achieving goals through excellent customer service and teamwork.
Chantell Hanke has experience in event coordination and management through various roles. She has a Bachelor's degree in Event Management from Iowa State University and is currently the Venue Manager at Prairie Winds Event Center where she schedules events, manages staff, advertises the venue, and maintains the building and grounds. Prior experience includes positions as an Event Coordinator, Catering Supervisor, and Assistant Event Coordinator where she was responsible for organizing events, supervising staff, client relations, and coordinating critical event elements.
Shauna Aguirre has over 25 years of experience in hospitality and event management. She has a proven track record of exceeding revenue goals and transforming underperforming properties. Her expertise includes all aspects of hotel operations, with an emphasis on food and beverage, live entertainment programming, and marketing. She is passionate about developing teams and cultivating community partnerships.
Brian Bentley is seeking a career opportunity with advancement potential. He has over 20 years of experience in culinary arts, holding positions as Sous Chef and Pastry Chef. Most recently, he worked for over 8 years as a Messenger Clerk for the City of Springfield, where he was promoted for his excellent performance. He has strong skills in customer service, food preparation, scheduling, inventory management, and basic office/clerical tasks. Bentley has a passion for cooking and strives to be a team player for his employers.
Ahmad M. Safieh has over 25 years of experience in food service management and culinary roles. His most recent role was as Sous Chef at Hilton Garden Inn Denver from 2014 to 2015, where he was responsible for the restaurant and banquet facilities for up to 300 people. Prior to that, he worked as Deli Chef at King Soopers from 2010 to 2014 making daily salads, hot entrees, and takeout meals. He has also held Sous Chef and Executive Chef roles at several hotels in Denver, with responsibilities including menu development, budgeting, inventory, and staff training.
Looking for the most effective Indian wedding planners in metropolisshore point
Looking for the most effective Indian wedding planners in metropolis? Look no any as a result of we’re here at your service! U.S.A. allow us to recognize your needs of your dream wedding and relax- wedding} designing and execution are good and with none trouble! We offer all wedding connected services- ranging from venue choice to honeymoon packages! Tell us your required location for Wedding planners in Delhi, Associate in Nursing we’ll sure have it prepared for you! We tend to square measure consultants in destination marriages too- with spots each in Bharat and abroad! And what’s an Indian wedding while not decorations, diversion and food? Well, we’ll prepare that too!
more Info : http://www.maharajaeventsandcaterers.com/wedding-planners/
Troy Hinton is an experienced restaurant manager with strong supervisory, interpersonal communication, and inventory management skills. He has efficiently managed high-volume restaurants with over 300 guests, scheduled staff, oversaw kitchen operations, and ensured compliance with food safety procedures. Hinton has optimized profits by controlling costs on a daily basis and assessing daily needs, using Outlook to organize events and Excel to determine food costs and profit percentages.
The document summarizes a summer meal program in Broward County, Florida called the Summer BreakSpot Mobile Service Pilot. It describes the various partner organizations that collaborated on the program, including Meals on Wheels, the Housing Authority, a health planning council, local foundations, and a university. It provides results of the program including the number of sites, meals served, children served, and USDA reimbursements. It also summarizes the research findings which found increases in fruit consumption and decreases in fast food consumption among children, as well as high satisfaction rates among parents. It concludes with lessons learned and recommendations to improve future summer meal programs.
Quarterly update to the Board of Directors of the Economic Alliance of Kankakee County. Operations report was accompanied by presentations by Frank Patton of Great Lakes Basin LLC and Michelle Michals of the Illinois Department of Commerce and Economic Opportunity.
Bud Colligan Keynote at Monterey Bay Economic Partnership Summit January 29, ...budcolligan
Bud Colligan, Co-Chair of the Monterey Bay Economic Partnership, presented this keynote address at the organization's first Regional Economic Summit in Seaside, CA on January 29, 2015. It reviews an economic development strategy for Monterey Bay and the formation and introduction of the Monterey Bay Economic Partnership, focused on increasing economic prosperity, good jobs and quality of life for all residents of the Monterey Bay region.
This document is a resume for Michelle L. Rhone that summarizes her professional experience and qualifications. She has over 20 years of experience in health and wellness coaching, restaurant and business management, accounting, and sales. Her resume highlights her strengths in areas such as operations management, budgeting, leadership, and relationship building. She owns her own wellness coaching business and currently works as a Bistro Supervisor at a Marriott hotel in Austin, Texas.
This document outlines a balanced scorecard for Richard's Cafe. It includes the cafe's vision, values, and policies. It then drills down into perspectives including customers, financials, internal business processes, and learning and growth. Specific objectives are listed under each perspective such as increasing profit, customer satisfaction, food quality, and employee skills. Various departments, roles, and databases are also mentioned for tracking measures and scores over time.
Scott Fossen has over 20 years of experience in sales management roles within the dental, pharmaceutical, and retail industries. He has a proven track record of exceeding sales goals and leading high performing teams. Fossen's accomplishments include being named branch manager of the year multiple times and winning numerous sales contests and incentive trips. He holds a Bachelor's degree in Business Administration Management from Minot State University.
John Calderon has over 30 years of experience managing food and beverage operations in the private club, hotel, resort, healthcare and restaurant industries. He has directed teams of up to 70 employees and managed annual sales up to $8 million. Calderon is skilled in operations management, team management and training, purchasing and inventory management, and customer service. He has held director level positions at golf clubs, resorts, and hospitals.
Karen Trinkle has over 6 years of experience in event planning and management. She is currently the Executive Coordinator for the Indiana State Fair Commission, where she manages schedules and assists in preparing for commission meetings. Previously she held roles as Event Services Coordinator and Intern for the Indiana State Fair, coordinating contracts and sales. Trinkle also has over 5 years of experience in food service management as a supervisor and associate at Cary Knight Spot Grille. She is pursuing an MBA from Anderson University and holds certifications in emergency response and sommelier training.
This document is a resume for Brian W. Hodge Jr. that highlights his experience as a manager for several Lettuce Entertain You restaurants in Chicago over the past 13 years. It outlines his roles and responsibilities in opening and managing Hub 51, RPM Italian, and RJ Grunts, including overseeing large staffs, implementing cost controls, cultivating a fine dining culture, and expanding beer programs. It also provides details on his education and skills in communication, organization, problem solving and relationship building.
Nathan Kus has over 10 years of experience in culinary roles, currently serving as Culinary Service Director at Waltonwood Senior Living. He manages a team of 25 associates and oversees a $600,000 annual budget. Kus has held various positions including Sous Chef, Broil Cook, Line Cook, and Trainer. He has a Bachelor's Degree in Hotel and Restaurant Management from Eastern Michigan University and an Associate's Degree in Culinary Arts.
Gregory Smith is seeking a culinary position in Dallas and has over 5 years of experience as a prep cook, line cook, and grill chef at various restaurants in California. He has a culinary arts certificate from Los Angeles Harbor College and is currently pursuing an Associate's Degree in Culinary Arts. His short term goal is to complete his Associate's degree while his long term plan is to obtain a Bachelor's of Science in Business Marketing with a minor in Nutrition.
Tawana Rose is a professional chef seeking a position in the food industry where she can create healthy and delicious foods. She has over 10 years of experience as a line cook, prep cook, baker's apprentice, and private childcare provider. Her resume lists education and certification in culinary arts, pastry/baking, food safety training, and child development.
Edward E. Carroll II is seeking a career in sport/business administration with a minor in business. He has experience as a football coach assistant, camp counselor, contractor, cook, and field deputy. He is expected to graduate from Saint Augustine's University in fall with a Bachelor of Science in sport/business administration. His coursework includes business law, marketing, and sport management. He has been involved with several organizations at Saint Augustine including the football team and golf team.
Roberta Clare has over 20 years of experience as an executive chef and pastry chef in hotels, resorts, and catering. She has 7 years of experience as a chef instructor teaching a variety of culinary and pastry courses. She is seeking a position as a kitchen health inspector or industry specialist. Her experience includes being an externship instructor, chef instructor at Le Cordon Bleu and Keiser University, executive chef/owner of a personal catering business, and executive chef roles at non-profit kitchen and hotels. She has received several awards for her teaching and holds certifications as an ACF Certified Executive Chef and Certified Evaluator.
Aaron Smith is a creative professional and owner of Loopers restaurant in Carterville, Illinois with extensive kitchen experience from concept development to operations management. He has experience running large scale food service at hotels and restaurants, is focused and driven, and has strong leadership and customer service skills. As owner of Loopers, he effectively manages all aspects of running the restaurant.
Alicia Edwards is seeking a customer service position and has over 7 years of direct customer service experience in various roles such as server, bartender, trainer, cashier, and front end supervisor. She has a strong work history including most recently as a server at Olive Garden from 2015 to present. Edwards enjoys helping others, solving issues, and achieving goals through excellent customer service and teamwork.
Chantell Hanke has experience in event coordination and management through various roles. She has a Bachelor's degree in Event Management from Iowa State University and is currently the Venue Manager at Prairie Winds Event Center where she schedules events, manages staff, advertises the venue, and maintains the building and grounds. Prior experience includes positions as an Event Coordinator, Catering Supervisor, and Assistant Event Coordinator where she was responsible for organizing events, supervising staff, client relations, and coordinating critical event elements.
Shauna Aguirre has over 25 years of experience in hospitality and event management. She has a proven track record of exceeding revenue goals and transforming underperforming properties. Her expertise includes all aspects of hotel operations, with an emphasis on food and beverage, live entertainment programming, and marketing. She is passionate about developing teams and cultivating community partnerships.
Brian Bentley is seeking a career opportunity with advancement potential. He has over 20 years of experience in culinary arts, holding positions as Sous Chef and Pastry Chef. Most recently, he worked for over 8 years as a Messenger Clerk for the City of Springfield, where he was promoted for his excellent performance. He has strong skills in customer service, food preparation, scheduling, inventory management, and basic office/clerical tasks. Bentley has a passion for cooking and strives to be a team player for his employers.
Ahmad M. Safieh has over 25 years of experience in food service management and culinary roles. His most recent role was as Sous Chef at Hilton Garden Inn Denver from 2014 to 2015, where he was responsible for the restaurant and banquet facilities for up to 300 people. Prior to that, he worked as Deli Chef at King Soopers from 2010 to 2014 making daily salads, hot entrees, and takeout meals. He has also held Sous Chef and Executive Chef roles at several hotels in Denver, with responsibilities including menu development, budgeting, inventory, and staff training.
Looking for the most effective Indian wedding planners in metropolisshore point
Looking for the most effective Indian wedding planners in metropolis? Look no any as a result of we’re here at your service! U.S.A. allow us to recognize your needs of your dream wedding and relax- wedding} designing and execution are good and with none trouble! We offer all wedding connected services- ranging from venue choice to honeymoon packages! Tell us your required location for Wedding planners in Delhi, Associate in Nursing we’ll sure have it prepared for you! We tend to square measure consultants in destination marriages too- with spots each in Bharat and abroad! And what’s an Indian wedding while not decorations, diversion and food? Well, we’ll prepare that too!
more Info : http://www.maharajaeventsandcaterers.com/wedding-planners/
Troy Hinton is an experienced restaurant manager with strong supervisory, interpersonal communication, and inventory management skills. He has efficiently managed high-volume restaurants with over 300 guests, scheduled staff, oversaw kitchen operations, and ensured compliance with food safety procedures. Hinton has optimized profits by controlling costs on a daily basis and assessing daily needs, using Outlook to organize events and Excel to determine food costs and profit percentages.
The document summarizes a summer meal program in Broward County, Florida called the Summer BreakSpot Mobile Service Pilot. It describes the various partner organizations that collaborated on the program, including Meals on Wheels, the Housing Authority, a health planning council, local foundations, and a university. It provides results of the program including the number of sites, meals served, children served, and USDA reimbursements. It also summarizes the research findings which found increases in fruit consumption and decreases in fast food consumption among children, as well as high satisfaction rates among parents. It concludes with lessons learned and recommendations to improve future summer meal programs.
Quarterly update to the Board of Directors of the Economic Alliance of Kankakee County. Operations report was accompanied by presentations by Frank Patton of Great Lakes Basin LLC and Michelle Michals of the Illinois Department of Commerce and Economic Opportunity.
Bud Colligan Keynote at Monterey Bay Economic Partnership Summit January 29, ...budcolligan
Bud Colligan, Co-Chair of the Monterey Bay Economic Partnership, presented this keynote address at the organization's first Regional Economic Summit in Seaside, CA on January 29, 2015. It reviews an economic development strategy for Monterey Bay and the formation and introduction of the Monterey Bay Economic Partnership, focused on increasing economic prosperity, good jobs and quality of life for all residents of the Monterey Bay region.
This document is a resume for Michelle L. Rhone that summarizes her professional experience and qualifications. She has over 20 years of experience in health and wellness coaching, restaurant and business management, accounting, and sales. Her resume highlights her strengths in areas such as operations management, budgeting, leadership, and relationship building. She owns her own wellness coaching business and currently works as a Bistro Supervisor at a Marriott hotel in Austin, Texas.
Southern california economic recovery & job creation strategyFelix Guerra (吳飛利)
This document provides an executive summary of a proposed economic recovery and job creation strategy for Southern California. It finds that Southern California's economic success is key to the state's recovery, as the region has historically driven the majority of the state's job growth and losses. The strategy aims to expand Southern California's economic base in sectors that match the region's unique demographics and competitive advantages, such as international trade, film, manufacturing, construction, and healthcare. Immediate recommendations focus on job creation, while long-term recommendations address educational and workforce development issues. The overall approach provides flexibility for local jurisdictions while encouraging regional cooperation.
This document summarizes the history and operations of Elior North America. It details the company's expansion through acquisitions across the United States from 2008-2017. It provides an overview of Elior North America's market position, organizational structure, values, culinary approach, and strategic initiatives. The company aims to create memorable experiences through food in sectors like senior nutrition, healthcare, education, and cultural destinations.
Steve Kennedy has over 30 years of experience in hospitality, business ownership, and leadership development. He has successfully grown multiple businesses, doubling revenues as Executive Director of Guest House Conference & Retreat Center. Kennedy provides coaching, consulting, seminars and workshops to entrepreneurs and executives through his company Winning the Game of Business. He has a degree in food service management and hospitality and is a certified life and business coach.
Project 17 is an economic development initiative involving 17 counties in southeast Kansas. It aims to improve economic opportunities and quality of life in the region. Key areas of focus include supporting local businesses, improving broadband access, strengthening education/workforce development, reducing generational poverty, and building regional leadership. Volunteers from across the 17 counties work on initiatives like entrepreneurship training, rural opportunity zones, soft skills development, and more to collectively impact the region's prosperity.
This document provides a summary of an individual's qualifications, including their career history in hospitality management, current educational pursuits in financial services, and qualifications and skills developed over 20 years of experience in multi-unit restaurant operations management and training. The individual is looking to transition to a new career path utilizing their customer service, people leadership, and business growth skills.
This document provides a business plan for a proposed restaurant called Restaurant Entrepreneurship. The summary includes details about the industry analysis, products and services, marketing strategy, and social media strategy. The restaurant will offer a variety of fish dishes and focus on quality seafood. The marketing strategy involves increasing customer frequency, targeting different group sizes, and using social media like Facebook, Twitter, and YouTube to engage customers.
Duke alumnus Bryan Dinner ('16) and student Shruti Rao (’18) had the opportunity to apply the Global Value Chain framework as part of a Duke CGGC Bass Connections course. This presentation covers their respective experiences on the North Carolina Competitiveness and Cervical Cancer projects.
Lockyer valley education and skills summit workforce development wp v1.0Workforce BluePrint
This document outlines a workforce development plan process for the Lockyer Valley region. It discusses assessing workforce needs, developing a current and future workforce profile, identifying gaps, and strategies to address gaps. A 5-step model is provided: 1) analyze context and environment; 2) develop current workforce profile; 3) forecast future needs; 4) identify gaps and strategies; 5) review and evaluate. Key priorities identified include increasing training and qualifications, promoting regional lifestyle, and developing a partnership approach between stakeholders to coordinate workforce development efforts. The plan aims to retain and attract skilled workers to the Lockyer Valley.
The document outlines Ontario's Business Retention and Expansion program, a community-based approach where volunteers conduct confidential interviews with local businesses to identify challenges and opportunities, and then develop action plans to address priorities. It discusses the 4 stage process, from preparation to implementation and monitoring, and provides examples of successes from previous BR+E projects in Northumberland and Wellington counties.
The document summarizes the work of the Center for Environmental Farming Systems (CEFS) in developing and promoting sustainable local food systems in North Carolina. CEFS has undertaken several initiatives including developing a statewide action plan through stakeholder engagement, research, and policy recommendations. The action plan identifies priorities and strategies across many areas including supporting farmers and farmland, developing infrastructure, expanding markets, and improving education and outreach. Implementation will involve ongoing stakeholder collaboration, research, and establishing a Sustainable Local Food Advisory Council. The goal is to strengthen North Carolina's local food economy and rural communities.
Mary Melissa Wood is seeking a position as a pharmaceutical sales representative based in Niceville, FL. She has over 15 years of experience in sales, most recently working as a pharmaceutical sales representative for PDI Pharmaceuticals and Boehringer-Ingelheim Pharmaceuticals. Her experience includes selling pharmaceutical products to physicians, developing local physician speakers, analyzing sales data, and training new sales representatives. She has a proven track record of exceeding sales goals and has received numerous sales awards and accolades over her career.
Mary Melissa Wood is seeking a position as a pharmaceutical sales representative based in Niceville, FL. She has over 15 years of experience in sales, most recently working as a pharmaceutical sales representative for PDI Pharmaceuticals and Boehringer-Ingelheim Pharmaceuticals. Her experience includes selling pharmaceutical products to physicians, developing local physician speakers, analyzing sales data, and training new sales representatives. She has consistently exceeded sales goals and received numerous awards and recognition for her sales achievements.
Gloria Coutts has over 25 years of experience in administrative, personnel, fiscal management and nonprofit arts programming in government and nonprofit sectors. She has held roles such as Assistant County Executive Officer and Interim Executive Director of PlacerArts, where she performed duties like budget preparation, grant writing, personnel management, and arts programming. Coutts also has experience in volunteer coordination, communications, and fundraising.
This document contains a business presentation aimed at increasing support for Oklahoma's state incentive programs and tax credits. It outlines key findings from research that found some incentive programs are seen as more important than others and that incentive programs are vital for remaining competitive. The presentation recommends a digital media campaign, social media campaign, and special event targeting business owners, Chamber members, and registered voters in Oklahoma with the goal of increasing awareness, acceptance, and action regarding the incentive programs. It provides sample strategies, timelines, and an itemized budget breakdown for the proposed campaign.
NSCC: A Leading, Trusted National Consortium of Cooperatives that Helps Empo...jo bitonio
This document summarizes the operations of the Nueva Segovia Consortium of Cooperatives (NSCC) in the Philippines. NSCC operates as a secondary cooperative serving member cooperatives in the provinces of Ilocos Sur, Ilocos Norte, La Union, Pangasinan, and Benguet. It was established in 1992 and provides services including financial assistance, skills training, product marketing, and partnership programs with local governments and organizations. NSCC has grown significantly over the years and now has over 90 member cooperatives and assets of over 1 billion pesos. It has received numerous awards recognizing its contributions to cooperative development.
- Jennifer Haynes has over 17 years of experience in food and beverage, fitness, recreation, health promotion, and community development. She holds a Master's degree in Business Administration and a Bachelor's degree in Physical Education.
- Her most recent roles include coordinating fundraising events for the Heart and Stroke Foundation and Canadian Breast Cancer Foundation. Previously, she was the Assistant General Manager at Goodlife Fitness where she exceeded fundraising goals.
- She has a strong background managing facilities and programs, including her role as the Aquatics and Fitness Coordinator at a private club where she drastically increased revenues and programs.
- Haynes is seeking part-time or full-time employment with Tim Hortons
Similar to SCEDC 5 Year Economic Development Strategy (20)
Dr. Alyce Su Cover Story - China's Investment Leadermsthrill
In World Expo 2010 Shanghai – the most visited Expo in the World History
https://www.britannica.com/event/Expo-Shanghai-2010
China’s official organizer of the Expo, CCPIT (China Council for the Promotion of International Trade https://en.ccpit.org/) has chosen Dr. Alyce Su as the Cover Person with Cover Story, in the Expo’s official magazine distributed throughout the Expo, showcasing China’s New Generation of Leaders to the World.
Economic Risk Factor Update: June 2024 [SlideShare]Commonwealth
May’s reports showed signs of continued economic growth, said Sam Millette, director, fixed income, in his latest Economic Risk Factor Update.
For more market updates, subscribe to The Independent Market Observer at https://blog.commonwealth.com/independent-market-observer.
"Does Foreign Direct Investment Negatively Affect Preservation of Culture in the Global South? Case Studies in Thailand and Cambodia."
Do elements of globalization, such as Foreign Direct Investment (FDI), negatively affect the ability of countries in the Global South to preserve their culture? This research aims to answer this question by employing a cross-sectional comparative case study analysis utilizing methods of difference. Thailand and Cambodia are compared as they are in the same region and have a similar culture. The metric of difference between Thailand and Cambodia is their ability to preserve their culture. This ability is operationalized by their respective attitudes towards FDI; Thailand imposes stringent regulations and limitations on FDI while Cambodia does not hesitate to accept most FDI and imposes fewer limitations. The evidence from this study suggests that FDI from globally influential countries with high gross domestic products (GDPs) (e.g. China, U.S.) challenges the ability of countries with lower GDPs (e.g. Cambodia) to protect their culture. Furthermore, the ability, or lack thereof, of the receiving countries to protect their culture is amplified by the existence and implementation of restrictive FDI policies imposed by their governments.
My study abroad in Bali, Indonesia, inspired this research topic as I noticed how globalization is changing the culture of its people. I learned their language and way of life which helped me understand the beauty and importance of cultural preservation. I believe we could all benefit from learning new perspectives as they could help us ideate solutions to contemporary issues and empathize with others.
TEST BANK Principles of cost accounting 17th edition edward j vanderbeck mari...Donc Test
TEST BANK Principles of cost accounting 17th edition edward j vanderbeck maria r mitchell.docx
TEST BANK Principles of cost accounting 17th edition edward j vanderbeck maria r mitchell.docx
TEST BANK Principles of cost accounting 17th edition edward j vanderbeck maria r mitchell.docx
New Visa Rules for Tourists and Students in Thailand | Amit Kakkar Easy VisaAmit Kakkar
Discover essential details about Thailand's recent visa policy changes, tailored for tourists and students. Amit Kakkar Easy Visa provides a comprehensive overview of new requirements, application processes, and tips to ensure a smooth transition for all travelers.
KYC Compliance: A Cornerstone of Global Crypto Regulatory FrameworksAny kyc Account
This presentation explores the pivotal role of KYC compliance in shaping and enforcing global regulations within the dynamic landscape of cryptocurrencies. Dive into the intricate connection between KYC practices and the evolving legal frameworks governing the crypto industry.
Fabular Frames and the Four Ratio ProblemMajid Iqbal
Digital, interactive art showing the struggle of a society in providing for its present population while also saving planetary resources for future generations. Spread across several frames, the art is actually the rendering of real and speculative data. The stereographic projections change shape in response to prompts and provocations. Visitors interact with the model through speculative statements about how to increase savings across communities, regions, ecosystems and environments. Their fabulations combined with random noise, i.e. factors beyond control, have a dramatic effect on the societal transition. Things get better. Things get worse. The aim is to give visitors a new grasp and feel of the ongoing struggles in democracies around the world.
Stunning art in the small multiples format brings out the spatiotemporal nature of societal transitions, against backdrop issues such as energy, housing, waste, farmland and forest. In each frame we see hopeful and frightful interplays between spending and saving. Problems emerge when one of the two parts of the existential anaglyph rapidly shrinks like Arctic ice, as factors cross thresholds. Ecological wealth and intergenerational equity areFour at stake. Not enough spending could mean economic stress, social unrest and political conflict. Not enough saving and there will be climate breakdown and ‘bankruptcy’. So where does speculative design start and the gambling and betting end? Behind each fabular frame is a four ratio problem. Each ratio reflects the level of sacrifice and self-restraint a society is willing to accept, against promises of prosperity and freedom. Some values seem to stabilise a frame while others cause collapse. Get the ratios right and we can have it all. Get them wrong and things get more desperate.
Abhay Bhutada, the Managing Director of Poonawalla Fincorp Limited, is an accomplished leader with over 15 years of experience in commercial and retail lending. A Qualified Chartered Accountant, he has been pivotal in leveraging technology to enhance financial services. Starting his career at Bank of India, he later founded TAB Capital Limited and co-founded Poonawalla Finance Private Limited, emphasizing digital lending. Under his leadership, Poonawalla Fincorp achieved a 'AAA' credit rating, integrating acquisitions and emphasizing corporate governance. Actively involved in industry forums and CSR initiatives, Abhay has been recognized with awards like "Young Entrepreneur of India 2017" and "40 under 40 Most Influential Leader for 2020-21." Personally, he values mindfulness, enjoys gardening, yoga, and sees every day as an opportunity for growth and improvement.
South Dakota State University degree offer diploma Transcriptynfqplhm
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13 Jun 24 ILC Retirement Income Summit - slides.pptxILC- UK
ILC's Retirement Income Summit was hosted by M&G and supported by Canada Life. The event brought together key policymakers, influencers and experts to help identify policy priorities for the next Government and ensure more of us have access to a decent income in retirement.
Contributors included:
Jo Blanden, Professor in Economics, University of Surrey
Clive Bolton, CEO, Life Insurance M&G Plc
Jim Boyd, CEO, Equity Release Council
Molly Broome, Economist, Resolution Foundation
Nida Broughton, Co-Director of Economic Policy, Behavioural Insights Team
Jonathan Cribb, Associate Director and Head of Retirement, Savings, and Ageing, Institute for Fiscal Studies
Joanna Elson CBE, Chief Executive Officer, Independent Age
Tom Evans, Managing Director of Retirement, Canada Life
Steve Groves, Chair, Key Retirement Group
Tish Hanifan, Founder and Joint Chair of the Society of Later life Advisers
Sue Lewis, ILC Trustee
Siobhan Lough, Senior Consultant, Hymans Robertson
Mick McAteer, Co-Director, The Financial Inclusion Centre
Stuart McDonald MBE, Head of Longevity and Democratic Insights, LCP
Anusha Mittal, Managing Director, Individual Life and Pensions, M&G Life
Shelley Morris, Senior Project Manager, Living Pension, Living Wage Foundation
Sarah O'Grady, Journalist
Will Sherlock, Head of External Relations, M&G Plc
Daniela Silcock, Head of Policy Research, Pensions Policy Institute
David Sinclair, Chief Executive, ILC
Jordi Skilbeck, Senior Policy Advisor, Pensions and Lifetime Savings Association
Rt Hon Sir Stephen Timms, former Chair, Work & Pensions Committee
Nigel Waterson, ILC Trustee
Jackie Wells, Strategy and Policy Consultant, ILC Strategic Advisory Board
An accounting information system (AIS) refers to tools and systems designed for the collection and display of accounting information so accountants and executives can make informed decisions.
2. ABOUT SOUTH COUNTY EDC
2
Mission Statement
To improve and enhance South County’s bi-
national economy, image and quality of life; and
to heighten public awareness of Southern
California’s most desirable location to live, work
and dream.
3. CREATION OF VISIONING PLAN
Who we worked
with:
3
Businesse
s
Resident
s
Visitors
Worker
s
Investors
Key
stakeholders
4. TOOLS USED
4
Quantitative
• Location Quotients
• Industry Data
• American Community
Survey
Qualitative
• Published
Research
• Visioning Survey
• Interviews
5. Five Year Economic
Development Work Plan
5
• Thread various development
opportunities in region
• Promote economic growth
• Increase high-quality jobs
• Enhances sub-region’s quality of life
10. FOOD PROCESSING & DISTRIBUTION
150 establishments
employ 2,491 workers
in South County
10
Location Quotient
1.54
150 establishments
employ 2,491 workers
in South County
13. SYNERGIES
13
Air Traffic and Career
Pathways Take Off
Cross Border Commerce
And The Rise of the
Global Executive MBA
From the Mesa to the Sea:
Opportunities in the
Blue Economy
Urban Village Spawns
Regional HQs:
Land a Major Advanced
Manufacturer
Eco-Tourism and the
Hospitality Industry
Our focus is to:
Encourage private investment
Promote diversified residential and overall business development
Publicize the cultural, educational, social, and geographical opportunities of the area
Serve as an advocate for the area’s public and private interests
Promote understanding and nurture bi-national business growth
-Key Industry Clusters
-Synergies
-Strategies and Action Steps
-Strategic Partners
Build on its existing strengths
Market the availability of land for new and expanded operations
Promote enhanced supply chains
Develop technical training programs to meet industry need
Recruit new advanced manufacturing firms
Coordinate training strategy to equip young workforce
Promote the sub-region as a prime location
Increase local knowledge about industry
Strongest sector in the region
Important for workforce development activity
Develop training and career pathways for South County residents
Attract major headquarters facility
Bring higher paying professional and managerial occupations to the sub-region
Available space for warehousing and food processing in the sub-region
Available large industrial sites
Proximity to related maritime economic activity
Promote the broader maritime industry
High Potential for industry growth
Existing assets as living laboratory and training grounds
Support a set of eco-destinations
Attract a market segment of visitors and tourists to South County
Forge linkages among institutions to promote and protect the region’s natural resources
Air Traffic and Career Pathways Take Off
Opportunity: $900 million redevelopment of brownfield in Otay Mesa
Action: Design sector specific brownfield workforce development and training programs
Urban Village Spawns Regional HQs: Land a Major Advanced Manufacturer
Opportunity: New Millenia office space in close proximity to talent and infrastructure assets
Action: Develop a focused marketing effort to attract a regional headquarters
Cross Border Commerce and the Rise of the Global Executive MBA
Opportunity: San Ysidro Point of Entry improvements. Otay II-SR-11 and the Cross Border Terminal
Action: Partner with a Mexico-based university to create an Executive level MBA program
From the Mesa to the Sea: Opportunities in the Blue Economy
Opportunity: New transit linkages to inland assets
Action: Invest in an inland sector specific training center or incubator
Eco-Tourism and the Hospitality Industry
Opportunity: Chula Vista Bayfront, Bay-shore Bikeway, wildlife and natural assets
Action: Embrace Eco-Tourism and utilize natural learning centers as training grounds
1. Promote the Innovation Economy
Step 1. Promote the creation of incubators and accelerators and develop training programs at colleges for specialized industries
Step 2. Market advanced manufacturing career pathway to local schools and explore polytechnic academy to train young people
Step 3. Develop training, internships programs in Blue Economy fields and promote South County as a center for Blue Economy Jobs
2. Build on Industry Cluster
Step 1. Develop an assistance program for small manufacturers. Create, maintain and publicize a list of available industrial space
Step 2. Develop a global firm tour program to familiarize targeted firms with South County assets and economic opportunities
Step 3. Promote supply chains in advanced manufacturing. Articulate career paths for South County residents into health care sector
Step 4. Recruit the headquarters of a major food processing and distribution company, advanced manufacturing headquarters
3. Expand International Trade and Commerce
Step 1. Promote South County as a target for foreign direct investment and cross-border commerce
Step 2. Explore creation of border business conference center
Step 3. Develop a global executive MBA program at the four-year university in partnership with a major Mexican University
4. Grow Out Tourism Industry
Step 1. Expand the Eco-Tourism marketing campaign
Step 2. Promote bi-national ecotourism
Step 3. Design training program for higher paying jobs in the eco-tourism and hospitality industry
1. Governments
South County local governments, local chambers of commerce, utilities, regional ports, State of California, South County city planning departments, San Diego Metropolitan Transit Systems, Mexican local governments
2. EDC (Economic Development Council)
San Diego Regional EDC, Tijuana EDC
3. Firms
Site location consultants, financial institutions, advanced manufacturing firms, Blue Economy firms, Financial sector leaders, prominent finance and business leaders, SANDAG
4. Real Estate
Real estate brokers, property owners, real estate developers, aerospace firms, healthcare firms, public relations and marketing firms
5. Colleges
Southwestern College, Mexican universities, community and other regional colleges
6. Others
San Diego Workforce Partnership, existing business parks, HOME Fed, San Diego Regional Investment Center, existing eco-tourism destinations, existing hospitality organization, existing tourism organization, Chula Vista bay front, bay shore bikeway, San Diego bay national wildlife refuge, living coast discover center, Tijuana river estuary, pond 20