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Showing posts from August, 2013

Regional Economic Development after a Global Lightning Strike

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Globalization has swept through areas like a lightning bolt striking down anything that no longer competes internationally. Despite its destructive powers, there are also opportunities for generating economies anew.   Research by Bailey, et. al. (2010) explores how the mechanical sector of Prato Italy and the automotive sectors of West Midlands United Kingdom in Europe were able to use “place leadership” to understand the economic, social, institutional, and cultural aspects of places for upgrading and renovating to create new international competitive products.  Places of production are locations where people’s skills and corresponding firms develop a hub of economic activity. According to Bellandi (2006), they have the following criteria: 1.) The presence of industry that is embedded in the social fabric of people who have similar shared experiences within that industry.  2.) An industrial cluster that defines the economics of a location. 3.) Local producers wh

TOAST Enoteca & Cucina-Wine Bar and Italian Eatery

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TOAST Enoteca & Cucina is a wine bar and eatery that offers over 400 different wines and an assortment of menu items. Both dinner and lunch menus are available. There are a number of appetizers and antipasti items that go well with the variety of different wines. If you are unsure you can ask the waitress about pairings and she seems quite knowledgeable.  Of particular interest to wine lovers may be the Assaggio di Formagg which is an assorted cheese platter.   In general heavy tasting cheese should go with desert wines such as port. Lighter tasting cheese is more likely to pair with lighter wines like merlot. While many yellow type cheeses taste better with white wines. Each cheese has their own pairings so the advice is in general terms.  Seating is available both inside and outside. Even though J Street has foot traffic it is light compared to other streets in the area. There is a popular dance club across the street so you may have your fine dining experience infl

Developing Global Cultural Intelligence in Multinational Firms

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Organizations that work within multiple-countries have varying cultures and subgroups within their working populations. As multi-national firms become more common it is necessary for leaders to develop a level of cultural intelligence in order to function effectively with people of varying backgrounds. A team of researchers Rockstuhl, et. al. (2011) investigated an elusive concept that has been gaining attention called cultural intelligence. Where IQ helps one solve problems and emotional intelligence (EI) encourages inter-personal relations, cultural intelligence (EQ) may impact international leadership effectiveness. Changing environments require changes in the skill set of leaders. Due to these changes the careful selection, grooming, and development of leaders within the global economy are necessary to meet new challenges (Avolio, et, al., 2009). Despite this need, most leadership literature has been focused on domestic leadership skills without emphasis on decisions with

Free Webinar-Faculty Attitudes on Technology

Inside Higher Ed 's 2013 Survey of Faculty Attitudes on Technology -- conducted with Gallup -- aims to understand how college and university faculty members and campus leaders in educational technology perceive and pursue online learning and other emerging opportunities for delivering course content. Highlights of the survey findings include: Few faculty believe that online courses can achieve student learning outcomes as well as in-person courses. Whether an online program is offered by an accredited institution tops the list of factors that contribute to quality in online education according to faculty members. Technology administrators are far likelier to associate quality with academic credit.  Faculty members feel strongly that institutions should start MOOCs only with faculty approval, and that MOOCs should be evaluated by accrediting agencies. Of faculty who have never taught an online course, 30 percent say the main reason th