Planning Pays Off: Lessons from JWU’s Student-Run Event Conference

Each year, event management majors put their skills into action by organizing the SEEM Leadership Conference, which brings together trailblazers and emerging leaders from across the industry to share their career successes, advice and best practices.

The 2016 edition made some notable changes from the previous year’s conference. The schedule was shifted from April to October to take advantage of the Fall Career Fair. The addition of an elevator pitch competition afforded hospitality students and recent alums a forum to hone their presentation skills prior to the Fair, which took place the following day.

Every year, the organizing committee taps the cream of the crop to speak and share their insights. Previous guest speakers have included such luminaries as former Patriots offensive guard Joe Andruzzi, whose eponymous foundation helps cancer patients and their families focus on recovery, and Gary Lombardi, the senior VP and GM of TD Garden in Boston, Mass.

This year’s conference included keynotes by Dusty Rhodes, president of Conventures, New England’s leading special events company, and Jeff Mann, general manager of Live Nation Entertainment — as well as Megan Duclos (Alex + Ani), career transition consultant Mia Hall and Brittany Abber ’14 (Columbia Records).

We asked student organizers to share their takeaways from the conference — the priceless advice, the last-minute challenges, even things they might have done differently. What follows is a selection of their lessons learned.

Click to read more…

‘Data Is the Way Forward’: Business Lessons from Dunkin’ Brands’ Nigel Travis

10/6/16 | Dunkin’ Brands Chairman and CEO Nigel Travis opened his hour-long talk at JWU’s Providence Campus with an unusual request. “Call me Nigel,” he told the crowd of roughly 400 School of Business students. “Let’s keep this informal.”

Over the course of his briskly conversational but focused presentation, he touched on topics both big (Dunkin’ Brands’ 5-year plan; the impact of technology and globalization on growth) and small (why his background as a DJ proved useful in business).

Joining him on stage was Jeff Miller ’98, executive chef and vice president of product innovation for Dunkin’ Brands, who explained that there are 10-15 JWU alumni working at the global brand’s Canton headquarters at any given time. “I actually work with my college roommate!”

The two had an easy rapport as they laid out their vision for Dunkin’ Donuts and its sister company, Baskin Robbins.

“The world is growing at such a rapid pace,” noted Travis. “You have to put strategies in place to handle the speed of change.”

Click to read more…

JWU’s Providence Campus Announces College of Health & Wellness

jwu_blog_posting

9/7/16 | Johnson & Wales University (JWU) continues to expand its academic programming in the area of health through the establishment of a College of Health & Wellness, located at the university’s Providence Campus.

The college is home to the new Health Science major, as well as the Master of Science program in Physician Assistant Studies that the university began offering in 2014. Future program offerings for the College of Health & Wellness include an ACEND (Accreditation Council for Education in Nutrition and Dietetics) accredited Bachelor of Science (BS) degree in Dietetics.

George Bottomley, DVM, PA-C, has been named dean of the College of Health & Wellness. In 2012, George returned to his home state of Rhode Island to join JWU as the founding director of the JWU physician assistant studies program.

Click to read more…

Bringing the Ocean State to Your Plate

Last week, some of Rhode Island’s finest chefs convened at food-business incubator Hope & Main in Warren, RI, to explore ways to better utilize plentiful but less popular seafood species.

The 9 chefs — including JWU alumni Derek Wagner ’99 (Nicks on Broadway), Matt Varga ’05 (Gracie’s), Ben Mayhew ’10 (Garde de la Mer) and Aaron Thorpe ’01 (Cook & Dagger) — were given an hour and a half to sample, cook and experiment with new or relatively unfamiliar seafood.

The chefs were more than up to the challenge as they thoughtfully picked through the gleaming display of freshly-caught seafood, including butterfish, conger eel, fluke, sea robin, spiny dogfish, squid, skate and whelk (conch).

The end goal? To rehab the unfair reputation of these so-called “trash” or “bycatch” species, and expand their market here in the Ocean State.

Click to read more…