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AMI Expo Plant Operations Courses Offer Managers Real Solutions to Critical Challenges

Friday, March 4, 2011
 

Washington, D.C. — The 2011 Meat, Poultry & Seafood Industry Convention and Exposition, to be held April 13-16, at McCormick Place, Chicago, Ill., will feature a lineup of plant operations courses that include topics and experts that draw the right customers for exhibitors while also giving tremendous value to attendees.

“Attendees travel to the AMI show for two reasons -- to hear solutions they can use in their plants and to visit the show floor so that they can interact with and select the equipment and products they feel will best help them implement these ‘best practices,’” said Anne Halal, vice president for convention and exposition services.

Highlights on this year’s schedule include two in-depth short courses that will enable attendees to delve deeper into two of the most important topics during today’s tough economy: capital equipment justification and lean manufacturing.

The capital equipment justification course, which will be hosted by Northwestern University Kellogg School of Management Professor and Senior Lecturer of Finance Timothy Thompson, will include a case study about how to forecast future cash flows.  Thompson is a leading expert in corporate finance and pricing models and an award-winning professor in Northwestern’s MBA program.

The second short course, “A Leaner Approach to Lean,” will be led by Glen Miller Ed.D. of Performance Essentials. Performance Essentials has provided consulting services in lean manufacturing for more than 13 years and has helped companies across the country in the meat industry and the broader food industry confront the challenging tasks of cutting costs while increasing productivity and input.

 The full plant operations track is as follows:

For more information or to register for the 2011 AMI Expo, go to http://www.amiexpo.com/.

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AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. Headquartered in Washington, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

 

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