FPO

Sales Manager Leadership Development I & II (Two 1 1/2 day workshops)

The Dairy Industry will continue to shift in the coming months and years, triggering an onslaught of new challenges. What makes a sales manager effective in their role today may not ensure success in the future. This workshop is designed to present some new approaches and ways of thinking. It will help the sales manager identify and address their leadership needs, evaluate their ability to identify and handle new challenges, and distinguish ways to get a higher level of performance from their team. It will also help the sales manager become more effective in leveraging internal resources to support their objectives. As strong results are the ultimate objective, finally it will propose practical approaches that have been proven successful in practice in the dairy industry.

Upcoming Session

TBD

Sales Manager Leadership Development I & II (Two 1 1/2 day workshops)

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

Location

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.

Instructors

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.

Lodging

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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