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- An integrated curriculum designed specifically for the food industry emphasizing leadership, a rapidly changing business environment, global competition, strategic planning and analysis, financial management, decision making, managing change, new forms of competition, legal issues, executive communication and technology.
- An outstanding and experienced faculty that blends traditional business disciplines with cutting-edge theory and practical application.
- Classroom visits by senior food industry executives which provide top management perspectives on issues facing their executives, their companies and their industry.
- Classroom visits by other executives at the forefront of developing and implementing technologies, business models and strategies that are shaping the food industry. Frequent luncheon roundtables with guest executives.
- Field trips to see first hand state of the art retail, distribution, and manufacturing facilities.
- Exceptional participants from a diverse array of food industry companies working together in various teams to draw and build upon each other's skills and experience.
Spring Semester Program
January 18 – April 24, 2013
The Spring Semester FIM program, along with the Western Association of Food Chains, Inc. brings together faculty, participants and teaching materials in a unique educational environment. In addition to the texts, lectures and discussions, the faculty utilize team projects, role-plays, group presentations, and teaching materials developed specifically for the food industry including special case studies. The curriculum integrates the functional areas of business with cutting-edge theory and practical application to help students understand how all of the pieces of an organization fit together and work dynamically.
The Spring Program emphasizes:
After 14 weeks at USC, your managers will return to your company with new ideas and new tools of management which will make them more effective in their positions, make your company more competitive, and help lead your company into the future.
Click here for a full list of the prerequisites for the Spring Program.
Classes are held each Monday through Friday from 8:00am to 12:00pm. Most afternoons are dedicated to group projects, management tours to food industry companies and lectures by food industry executives who visit the USC campus to discuss new developments, topical subjects, and management strategies.
During the first two weeks of classes, the program offers a series of afternoon tutorial sessions in basic accounting, Internet research and computer skills (spreadsheet design, presentation graphics, and word processing). These sessions are optional, but strongly recommended because all program courses require a basic level of proficiency in these areas.
1) Decision Making, Strategic Change and Technology's Role
"Developing strategies and tactics, and understanding the processes essential to making quality decisions and successfully implementing strategic change"
Carl Voigt is a Professor of Clinical Management and Organization. He teaches business policy, competitive strategy, entrepreneurship and venture initiation, and global strategy and international management. Professor Voigt received his PhD from University of California, Los Angeles, MBA from Andrews University, and his BA from Pacific Union College.
2) Planning, Leadership and Management Priorities
"Achieving competitive advantages in a complex and changing business environment through strategic vision and leadership"
Diane Badame is a Professor of Clinical Marketing. Professor Badame specializes in the fields of marketing management and customer satisfaction. She received her PhD in Physical Education from the University of Wisconsin, and her MBA from the University of Minnesota in Finance.
3) Communications / Managing Change
"Developing effective and persuasive communication skills, as well as strategies for organizations to not only anticipate and adapt to change, but also to innovate and introduce change"
Stacy Geck is an Associate Professor of Clinical Management Communication and is an expert in organizational communication effectiveness, intercultural communication, managerial communication (written, oral, and interpersonal), executive presence coaching, effective mentoring techniques, and is a certified facilitator for the Myers Briggs Type Indicator (MBTI). Her research has been published in the Journal of Cooperative Education, the Western Speech Communication Association, and the American Society of Trial Consultants. Outside of USC, she frequently works as an independent management consultant specializing in executive effectiveness and organizational change. She holds an MA and BA from Cal State Fullerton.
4) Financial Analysis & Management
"Understanding and using financial information to evaluate strategies and tactical alternatives, and assessing the impact of financial decisions on your organization"
Ruben Davila is a Professor of Clinical Accounting. He is an expert on financial accounting and reporting, management control issues, mergers and acquisitions, and corporate governance. Professor Davila holds a JD and BS from Loyola Marymount University and an MBA from the University of Southern California.
Robert Hermanns is the Director of Food Industry Programs; he has a B.S. in Food Marketing from Western Michigan University and his MBA from Marshall School of Business at USC. Mr. Hermanns enjoyed a thirty year career with American Stores Company.
Mike Proulx is the retired President and COO of Bashas Markets, Chandler Arizona. Mr. Proulx obtained an Associates of Arts degree from Mesa Community College; he earned a certificate in Food Industry Management from the Marshall School of Business at USC. He is a past member of the Western Association of Food Chains and the Arizona Food Marketing Alliance.