Spring 2010 Semester Classes for Food Marketing at XYZ University - Prof. Mark Lang | Assignments Food science

Spring 2010 Semester Class Capsules

January 22-23 FME 7115 Problem Solving for Food Marketing Managers, Mr. Mark Lang

There are several types of problems that form the essence of the Marketing effort including customer,

category, competitor, and company growth and execution problems. Considering this, food marketing

managers need to have a well defined set of problem solving skills. This course will cover topics such as

exploratory research, root cause analysis, problem definition, solution ideation, structured decision

making, and implementation obstacles. With a strong problem solving ability, food marketing managers

will be equipped to lead initiatives addressing strategy development, product innovation, marketing

execution, and improved marketing ROI. Develop and practice these skills in this highly interactive

program and leave with tools that can be used the following Monday. This class falls under the Marketing

Strategy & Policy module for the MS and MBA/Specialization.

January 29-30 FME 7704 Sales Forecasting, Dr. Ronald Klimberg

This course teaches the “ins and outs” of forecasting, focusing on three major techniques: regression,

time series and new product. Students will also learn shortcuts, rules of thumb, what makes a good

forecast and things to avoid. In addition, students will do forecasting on data sets. FME 7827 Business

Statistics is required before taking this course. This course is a required, Core course for the MBA and

falls under the Food Supply Chain module for the MS.

February 19-20 FME 7823 Managerial Accounting I, Dr. Joseph Larkin & Mr. Thomas McAloon

FME 7823 Managerial Accounting I, a required core course for the MBA track and a recommended one

for the MS track approaches key accounting topics from the decision-maker’s perspective. It is team-

taught by a full-time faculty member and a seasoned accounting professional from the food industry.

Topics covered include: budgeting, segment reporting, cost-volume-profit determination, cost behavior

and prediction among others. Using a team problem-solving approach, a strong emphasis is placed upon

relating the textbook concepts to real-life industry examples. Managerial Accounting II will be offered

early in the Fall term, most likely September or October.

February 26-27 FME 7107 Competitive Analysis, Dr. Martin Meloche & Ms. Marcia Melonsky

This course, co-taught by Professors Childs and Simmers, will focus on the original case work that you

develop and bring to class. A significant percentage of class time will be allotted to working on your

cases. Because of the structure of this course, the pre work will be more extensive than usual but will be

balanced by a lighter post assignment. Due to the preparation needed for you to get the most from this

experience, late registrations can not be accepted. This course is a required, Food Marketing course for

the MBA and falls under the Marketing Strategy & Policy module for the MS. Because Dr. Simmers is

going on sabbatical we are not planning to offer this class again until 2010.

March 5-6 FME 7109 Turning Customer Service into Customer Delight, Dr. Rich George

A highly regarded and important factor in today’s business world is customer service. More than 50% of

companies believe that they have to get closer to their customers, yet only about 7% are doing what it

takes to get there. This course teaches the array of essentials needed to have superior customer service

and also looks at examples of customer services successes in food and related industries. It is a

Specialization/Strategy & Policy course for the MBA and falls under the Marketing Strategy & Policy

module for the MS.

March 11 & 13 FME 7118 Food Industry Summit, Dr. John Stanton

Join us for a unique event, Day 1 (Thursday) in the Teletorium of the Main Campus with fellow alumni and

industry attendees. This year’s theme, Meeting the challenges on today’s food marketplace:

Lessons from industry leaders, focuses on what to expect in the marketplace and how to respond

during these difficult and challenging times within the food industry. Food Industry Leaders Pam Bailey,

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Spring 2010 Semester Class Capsules January 22-23 FME 7115 Problem Solving for Food Marketing Managers, Mr. Mark Lang There are several types of problems that form the essence of the Marketing effort including customer, category, competitor, and company growth and execution problems. Considering this, food marketing managers need to have a well defined set of problem solving skills. This course will cover topics such as exploratory research, root cause analysis, problem definition, solution ideation, structured decision making, and implementation obstacles. With a strong problem solving ability, food marketing managers will be equipped to lead initiatives addressing strategy development, product innovation, marketing execution, and improved marketing ROI. Develop and practice these skills in this highly interactive program and leave with tools that can be used the following Monday. This class falls under the Marketing Strategy & Policy module for the MS and MBA/Specialization. January 29-30 FME 7704 Sales Forecasting, Dr. Ronald Klimberg This course teaches the “ins and outs” of forecasting, focusing on three major techniques: regression, time series and new product. Students will also learn shortcuts, rules of thumb, what makes a good forecast and things to avoid. In addition, students will do forecasting on data sets. FME 7827 Business Statistics is required before taking this course. This course is a required, Core course for the MBA and falls under the Food Supply Chain module for the MS. February 19-20 FME 7823 Managerial Accounting I, Dr. Joseph Larkin & Mr. Thomas McAloon FME 7823 Managerial Accounting I, a required core course for the MBA track and a recommended one for the MS track approaches key accounting topics from the decision-maker’s perspective. It is team- taught by a full-time faculty member and a seasoned accounting professional from the food industry. Topics covered include: budgeting, segment reporting, cost-volume-profit determination, cost behavior and prediction among others. Using a team problem-solving approach, a strong emphasis is placed upon relating the textbook concepts to real-life industry examples. Managerial Accounting II will be offered early in the Fall term, most likely September or October. February 26-27 FME 7107 Competitive Analysis, Dr. Martin Meloche & Ms. Marcia Melonsky This course, co-taught by Professors Childs and Simmers, will focus on the original case work that you develop and bring to class. A significant percentage of class time will be allotted to working on your cases. Because of the structure of this course, the pre work will be more extensive than usual but will be balanced by a lighter post assignment. Due to the preparation needed for you to get the most from this experience, late registrations can not be accepted. This course is a required, Food Marketing course for the MBA and falls under the Marketing Strategy & Policy module for the MS. Because Dr. Simmers is going on sabbatical we are not planning to offer this class again until 2010. March 5-6 FME 7109 Turning Customer Service into Customer Delight, Dr. Rich George A highly regarded and important factor in today’s business world is customer service. More than 50% of companies believe that they have to get closer to their customers, yet only about 7% are doing what it takes to get there. This course teaches the array of essentials needed to have superior customer service and also looks at examples of customer services successes in food and related industries. It is a Specialization/Strategy & Policy course for the MBA and falls under the Marketing Strategy & Policy module for the MS. March 11 & 13 FME 7118 Food Industry Summit, Dr. John Stanton Join us for a unique event, Day 1 (Thursday) in the Teletorium of the Main Campus with fellow alumni and industry attendees. This year’s theme, Meeting the challenges on today’s food marketplace: Lessons from industry leaders , focuses on what to expect in the marketplace and how to respond during these difficult and challenging times within the food industry. Food Industry Leaders Pam Bailey,

President & CEO, GMA; Fred Morganthall, President, Harris Teeter; Scott Young, Senior VP of Retail Sales, Coca Cola North America; Andre Hawaux, President & COO, ConAgra Foods are the principal speakers for this event. Come as a student or industry professional. Don’t be disappointed; register early. Day 2 (Saturday) will be held at the ACE Center. March 19-20 FME 7705 Category Management/Retail Partnerships, Dr. Hwan Chung & Mr. Win Taylor Various forms of partnerships are increasingly recognized by retailers and manufacturers as the key to growing volume, increasing profits and building brands- both manufacturer and retailer brands. The Category Management Course discusses the origin of this business process and focuses on the development of strategic business unit strategy, manufacturer implementation and the melding of these efforts with retailers’ unique strategies and tactics. Also discussed is the key role of syndicated data sources and the essential role of logistics. This class falls under the Food Supply Chain module for the MS and MBA/Specialization. March 25-26-27 FME 8501 Capstone, Dr. Richard George Reserve this date if you plan to graduate! Capstone is the culminating educational experience in the Executive Master's in Food Marketing Program. In order to participate in this course you must have completed and have grades for 20 of 24 courses in the MS program and 21 of 27 for the MBA (excluding Foundation courses). This is a 2 credit course and 3 day event. We treat you to 2 overnights at the ACE Center and a celebration dinner. Capstone is a required course for both the MBA and MS. April 9-10 FME 7203 Food Marketing Research, Dr. Martin Meloche This course is directed to the use of research data in marketing decision making. All marketing practitioners who rely on market research will find this course educational, practical, interactive and fun. It will examine the marketing research process, both qualitative and quantitative, from start to finish. This course is a required, Food Marketing course for the MBA and falls under the Marketing Research module for the MS. April 16-17 FME 8401 The Foodservice Industry, Ms. Janna Trout & Mr. Jack Kelly This course will provide an introduction to the role and function of foodservice marketing and the foodservice marketing channel. Students will develop an understanding of the commercial and noncommercial on-site segments and the underlying generating factors and decision-making factors and processes that shape strategy and tactics for foodservice marketing. This course is a required, Food Marketing course for the MBA and falls under the Foodservice module for the MS. April 23-24 FME 8303 New Product Planning, Dr. Neal Hooker Since new products have become the lifeblood of most food companies, this course is very pertinent. The course takes the students through each of the stages of a typical new product process. Special emphasis is placed on idea generation and the creative process. Although each step in the process is discussed, the importance of systematically carrying out the process is stressed. This course will use examples of food and beverage introductions from around the globe. This course is a required, Food Marketing course for the MBA and falls under the Marketing Technology module for the MS. May 7-8 FME 7807 Legal Issues in Food Marketing, Ms. Janna Trout & Expert Lecturers This course identifies and examines the legal environment in which businesses operate. Emphasis will be placed on the regulatory areas impacting the food industry such as food safety, labeling and homeland security. The laws, regulations and directives that impact operations such as the EEOC, OSHA, EPA and the USDA will be studied. This course is a required, Core course for the MBA and falls under the Management module for the MS.

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