February 2018, Part I


February 2018, Part I
University Of North Texas Expands Retailing Degree Offerings. The University of North Texas (UNT) in Denton recently implemented a new bachelor of science degree in “Consumer Experience Management,” reported The Dallas Morning News. According to UNT, the new degree program is the first of its kind and reflects online job boards with increased demand for titles such as user experience managers and consumer analysts. Dean of UNT’s College of Merchandising, Hospitality and Tourism Judith Forney explained that the program “recognizes the power of 21st Century consumers to change marketplace dynamics.”

San Francisco Chef Launches Dinner Series For Culinary Talent.
Last week, Michelin-starred chef Dominique Crenn and reservation mobile app Resy
launched “The Women of Food,” a six-night dinner series to showcase top female culinary talent. Crenn will host the first dinner in March at her San Francisco restaurant, featuring critically acclaimed chefs such as Rebecca Wilcomb of New Orleans’ Herbsaint and Barbara Lynch of Boston’s No. 9 Park. “There are thousands of female chefs out there…I hope we can inspire young women everywhere and show them that it’s possible,” said Crenn in an interview with Vogue.

Walmart Driver Recognized For 25 Years Of Work. On February 5, The Richmond Times-Dispatch profiled Terry Burris, a long-haul driver who recently marked 25 years with Walmart. The retailer presented Burris with a customized truck at a distribution center in Sutherland, Virginia, last week to celebrate his clean driving record of over 3 million miles. Burris told the Times-Dispatch that he hopes to drive for a few more years before retiring. “What I am most proud of is I have never hurt a single soul on the highway,” said Burris.

Non-Profit Program Prepares Workers For Retail Advancement.
The Tampa Bay chapter of international non-profit Dress for Success is offering a free six-month course to teach skills on customer service, sales and managing others,
reported WFTS-TV. After completing a series of online coursework and monthly meetings, each participant receives a certification that can go on their resume. “What we’re trying to do is give them the tools and the knowledge and the confidence to, if it’s their decision to have more hours, make the ask for more hours,” explained Michelle Bremer of Dress for Success Tampa Bay.

Maine Students Hungry To Win Culinary Competition. On February 5, The Bangor Daily News highlighted a team of culinary students preparing for an upcoming competition in Belfast, Maine. As part of the National Restaurant Association Educational Foundation’s ProStart program, the competition’s goal is to help produce a skilled and driven restaurant workforce. Five teams of high school students will have one hour to prepare a fine dining, three-course meal with only two hot plates and their creativity. “I honestly believe that the curriculum offers a way of life, a career, a lifestyle of excitement, commitment and focus into an absolutely wonderful industry,” said Will Beriau, former culinary director at Southern Maine Community College and the Maine facilitator for ProStart.

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