Leading in a Changing Envioronment (1-day workshop)

Today’s business environment is characterized by constant change – unprecedented, unpredictable and radical. Richard DíAveni defines this as a “hypercompetitive environment” characterized by complexities in the business environment, shifting strategies and new rules for competing in the marketplace. At a time when rapid strategic change requires people be at their best, increasing demands may cause distractions and unproductive uses of time and resources. In other words, when our companies need us to be at our best, we are often at our worst. Leading in Challenging Times helps participants understand how people lose energy in times of change and what can be done to regain it. This program focuses on providing the skills and strategies that help individuals deal with the day-to-day aspects of change.

Upcoming Session


Leading in a Changing Environment (1-day workshop)

One Person: $595
Two or More: $595 per person

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry


All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.


Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.


Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Al Votion

Al Votion, a Registered Sanitarian, attended St. Mary’s University, in San Antonio, Texas, and has spent the past 30 years performing regulatory and training work in the dairy industry.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.

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