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Students who complete the Managing Technology and Innovation Concentration are eligible to have the Concentration noted on their transcripts (please see the Bulletin for the list of requirements). Take advantage of this focused set of courses to deepen your overall understanding of: the innovation context, organizing for innovation (both large firm issues and start-ups), the process of innovation (team and project management), and systems design.  

These courses will better prepare you to engage with the Santa Clara University technology and innovation community.  Relevant University organizations include: the Leavey School of Business’ Center for Innovation and Entrepreneurship; the SCU Center for Science, Technology, and Society; SCU's Tech Law Forum; and especially, the student-run Entrepreneurs’ Connection.


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Aviation Industry Lunch (Free)

Thursday, Jun. 7, 2012

 

NorCal Business Aviation Association Monthly Luncheon Meeting Sponsored by:

 

Jeppesen

 

Date:  

Tuesday, June 12th 2012

 

Time:

1130 - 1300

 

Each person attending should RSVP by Friday June 8th to ensure we have enough room and food for all.

 

To RSVP click this link (or cut and paste it into your browser address bar):

 

 

Agenda:

 

Lunch/ Networking

 

Presentation: "Flying to London for the Olympics and Flight Operations to Asia"

     -Three member panel consists of:

           -Michael Lande- Regional Sales Manager

            (Western United States, Asia, and the Pacific Rim)
          -Nancy Pierce- Business Consultant
          -Walter Taylor- Client Relations Manager

 

Room introductions, if time permits


 

 

Location:       

 

Michael's Restaurant at Shoreline

2690 Shoreline BLVD. Mountain View, CA  94043

Phone: 650-962-1014

 

Lunches and drinks are generously sponsored by our friends at Jeppesen!!!

 

 

You're encouraged to forward this email to your aviation colleagues and associates. All are welcome to attend with RSVP.

 

Best regards,

 

Bill Hunter CAM

Administrator

 

Posted by Terri Griffith
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