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managing interactions with internal and external service providers. Handles all aspects of program logistics for assigned academic year and summer programs; including on and off campus housing, food and
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assemble meeting materials, table, room and food set up, secure room reservations across campus, maintain RSVP lists, develop and synchronize itineraries, catering and transportation as necessary. Work with
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Technology, including but not limited to the vision for establishing and executing Hospitality’s business optimization and technology strategy, which includes more than twenty (20) operation-critical
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input when necessary. Assist Department in collecting receipts, including but not limited to, events for each building, supplies, food, travel, Community Fellow program purchases and matching them
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to multi-task and remain focused in a fast-paced environment. Required Skill/Ability 4: Knowledge of Food and Drug Administration (FDA) regulations, Good Clinical Practice (GCP) guidelines, applicable
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to communicate effectively. Required Skill/Ability 5: Knowledge of Food and Drug Administration (FDA) regulations, Good Clinical Practice (GCP) guidelines, and other applicable federal regulations. Preferred
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advise clients while developing budgets which can include housing, meeting space, food and beverage, administrative fees, transportation, online registration programming, hotel rates, audio visual services
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planning, training, oversite, and logistical planning. As the executive Chef you will manage a team of chefs and support staff, build client relations, and create memorable, creative and food forward events
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the Northeast. We intend to develop and test three agroforestry systems that includee silvopasture, polycultures (i.e. mulitstrata pererennial systems and/or food forests), and forest farming. We seek to do
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for an initial term of one year, with possibility of renewal. Built on Yale’s pathbreaking work in behavioral science, YCCI partners with global marketing leaders to develop, test, and disseminate new insights