Food Executive Program
July 16 - 21, 2017
Brochure - High Resolution
Brochure - Low Resolution
The Cornell Food Executive Program is designed to develop the skills of current and future leaders in the food and consumer products industries.
Participants interact with world-class instructors on a wide variety of retail industry issues that impact the profitability of all types of food industry firms. Attendees learn through group projects and simulations with other executives from leading companies from around the world.
Who Should Attend
This challenging program is targeted toward middle- and upper-level executives, including those soon to be promoted into general management positions. Food and CPG retailers, wholesalers, manufacturers, marketers, and service providers from around the world send their current and future leaders. Participants network with business partners throughout the industry and leave Cornell with new ideas, new perspectives, and new friends.
Information for your stay at Cornell.
Generous support from Nestlé sponsors retailer scholarships and curriculum enrichment.
Our Contact Information
Food Industry Management Program
475 Warren Hall
Ithaca, NY 14853-7801
Strategic Imperatives in the
Bryan Gildenberg, Chief Knowledge Officer of Kantar Retail, scans the horizon and provides his unique data-driven insight on the evolving retail landscape.
Strategic Sleep for Top Performance
Ana Krieger, Associate Professor of Clinical Medicine, gives an interactive presentation on identifying strategies to enhance sleep and optimize performance on a regular basis.
The Economy and the Food Industry
John Silvia, Chief Economist Wells Fargo, forecasts the near-term economic environment and highlights key issues for the food industry.
Leading at a Higher Level
Ken Blanchard, best-selling author of The One Minute Manager, gives a spellbinding presentation on the fundamental truths and principles behind "raving fan" customer service and encourages you to take a leadership role for customer advocacy within your organization.
Led by Bill Drake and Rod Hawkes, teams compete by operating a retail food company in a computerized simulation of a very dynamic and competitive market. Decisions are made regarding promotional strategy, pricing, labor, procurement, inventory, and capital expenditures.