Experts joined Lilly Jan, Ph.D. to discuss problems and possible improvements in the food and beverage industry following the COVID-19 pandemic.
Johnson’s Social Impact Internship Fund enabled Duncan Lee, MBA ’22, to showcase his business and sustainability capability to AccountAbility.
Daniella Senior and Elizabeth Tilton joined Lilly Jan to discuss ongoing strategies for improving the culture of the food and beverage industry.
CHR hosted a virtual keynote webinar to explore the challenges and opportunities of sustainability in the hospitality industry
In the wake of COVID-19, experts joined Professor Helen Chun to discuss recent trends in customer loyalty within the hospitality industry.
Taylor Nguyen Two-Year MBA ’21 discovered that intangible “goodwill” was far more valuable than salary, bonus, or location
Alanna Miyajima, MBA ’21, writes about how her experience at Johnson helped her pivot into a career helping to make food systems more sustainable.
As part of the BR Microenterprise program, MBA candidates Tyler Ashcraft and Faraan Khan worked with EpiWell, a local diabetes management company.