TBC Bank – Best Bank of Georgia 2014 by Global Finance
To summarise, in 2013 TBC Bank has continued on its path to sustainable growth and again delivered impressive results against our prudent strategic goals as well as having achieved significant milestones in developing the Bank's financial strength …
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Atlanta, GA (PRWEB) January 28, 2014
On January 27, 2014, co-hosts Lee Kantor and Stone Payton of BusinessRadioX®’s Atlanta Business Radio welcomed to the studio Jason Anthoine with GE Energy Management, Jason Rollins with Arby’s Restaurant Group and Jasmine Hoffman with Emory University, all members of the Georgia Chapter of PRSA, the Public Relations Society of America.
PRSA’s Georgia Chapter, the second-largest local chapter in the national society, consists of 850 professionals throughout Georgia. Its mission is to enhance the profession, provide continuing education and offer networking opportunities for its members. The Chapter has monthly meetings as well as eight Special Interest Groups (Corporate & Employee Communications, Healthcare, Independent Counselors, Leader Board, Nonprofit, Technology, Travel & Tourism, and Young Professionals) that meet at various times.
On February 21, 2014, at the Cobb Galleria, the PRSA Georgia Chapter will host Real World PR 2014, their annual collegiate conference. The Real World PR Conference allows public relations students to enjoy career-advancing activities such as informative workshops, a career expo, resume critiques and multiple networking opportunities. This conference provides students with useful, timely information to complement the lessons learned in the classroom. The networking opportunities are endless for students, as top representatives from Atlanta companies will attend the conference luncheon.
First in the discussion was Jason Anthoine, APR, board member with the Georgia Chapter of PRSA. Anthoine is global communications leader for GE Energy Management, a $ 7.5 billion electrification and automation business with 30,000 employees worldwide. He is responsible for global external and internal communications, culture change and alignment, and crisis communications.
Also in the studio was Jason Rollins, APR, Communications and PR Manager for Arby’s Restaurant Group, Inc., where he manages all external communications and media relations on behalf of the global brand. Rollins has a diverse background of agency, healthcare, not-for-profit, and consumer marketing and PR. Rollins also currently serves as Adjunct Professor of Marketing at Mercer University in Atlanta, teaching classes in marketing, PR and social media to undergraduate business and MBA students.
Rounding out the discussion was Jasmine Hoffman, APR, Director of Communications at Emory University’s Nell Hodgson Woodruff School of Nursing, where she is responsible for internal and external communications, marketing, public relations, and digital engagement. In this position, Hoffman manages the development of websites, publications, videos, direct mail campaigns, media relations, email marketing campaigns, and social media campaigns.
To learn more about PRSA and the upcoming Conference, tune in to this episode at Atlanta Business Radio.
About Lee Kantor:
Lee Kantor has been involved in Internet radio, podcasting and blogging since he started the Dr. Fitness and the Fat Guy show in 2005. Since then, Lee has interviewed well over 1000 entrepreneurs, business owners, authors and celebrities on a variety of shows and at live events. In addition to his hosting duties, Lee is a Managing Partner at BusinessRadioX® and is committed to helping entrepreneurs and business owners in Atlanta learn how to use radio to dramatically grow their businesses.
About Stone Payton:
For over 24 years, Stone Payton has been helping organizations and the people who lead them drive their business strategies more effectively. He is a Managing Partner at BusinessRadioX® and the author of SPEED®: Never Fry Bacon In The Nude: And Other Lessons From The Quick & The Dead, and has dedicated his entire career to helping others produce better results in less time.
About Atlanta Business Radio:
http://www.atlantabusinessradio.businessradiox.com
Each week, from the BusinessRadioX® studio in Sandy Springs, Lee Kantor and Stone Payton interview Atlanta, Georgia’s top businessmen and businesswomen to learn what makes them the best at what they do.
About Business RadioX®:
BusinessRadioX® interviews dozens of innovative entrepreneurs and successful leaders each week. Its mission is to help local businesses Get The Word Out about the important work they’re doing for their market, their community, and their profession. With a pro-business slant and a long-form interview format, guests don’t have to worry about being ambushed or talking in “sound bites.” Guests have enough time to tell their whole story and to share their insights and experience without interruptions. BusinessRadioX® hosts are business professionals interviewing their peers, drilling down on the critical issues, and delivering practical information to an engaged business audience. Business topics that are frequently covered include: Law, Finance, Healthcare, Technology, Trade Shows, B2B Marketing, Venture Capital, Training and Development and other issues impacting the business community. For more information, visit: http://www.businessradiox.com.
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(PRWEB) January 08, 2014
Modern food scientists and technologists are flexible, interdisciplinary and joint practitioners in a profession at the junction of scientific and technological developments. As food system has radically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food. In the United States, food science is typically studied at “land-grant” universities, which were chartered in the mid-1800’s to support agricultural and technical education.
Thanks to a new friend, Adam Paul Green of Atlanta, Georgia G3 Chocolatier Association, Terry Wakefield discovered “Xocai” and became intrigued.
Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon http://oregonstate.edu/dept/foodsci/. A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts. Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor. I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications. I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”
http://oregonstate.edu/foodsci/
“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate). With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.). I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier. This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.
Terry Wakefield
terryw934(at)gmail(dot)com
http://cacaopow.youthfulchocolate.com/
Discovery IFT Food Science
http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms
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