The Business Process Workshop was organized to provide a full day of learning and networking opportunities for all business-related positions. The workshop will cover a variety of business processes and best practices from the basics to deep dive options. Please review the agenda for the breakout sessions offered to tailor the learning to the individual’s needs/goals.
When and Where
Wednesday, July 10, 2024, 7:30 a.m. to 4:30 p.m.
Hilton College Station & Conference Center
801 University Drive East
College Station, TX 77840
Agenda
7:30-8:30 |
Breakfast Buffet - Announcements at 8:00-8:15 |
Grand Ball Room |
8:30-9:20 |
Breakout Session 1 |
See Breakout Sessions |
9:30-10:20 |
Breakout Session 2 |
See Breakout Sessions |
10:30-11:20 |
Breakout Session 3 |
See Breakout Sessions |
11:30-12:50 |
Grand Ball Room |
|
1:00-1:50 |
Breakout Session 4 |
See Breakout Sessions |
2:00-2:50 |
Breakout Session 5 |
See Breakout Sessions |
3:00-4:30 |
Chrome River Review |
Grand Ball Room |
Keynote
Josh Parnell - The Bearded Leader
Josh Parnell is the Founder and CEO of Limitless Leadership LLC. Whether it be through coaching, training, or speaking, Josh and his team provide customized game plans to help you achieve your desired outcomes.
He is the host of The Josh Parnell Leadership Podcast, and a veteran of the United States Air Force. For the last 20 years, Josh has taken what he’s learned and continues to learn to reach people and build leaders, both professionally and personally.
Josh enjoys reading, cooking, and working out. He is married to his wife, J’anvieu, and together they are raising leaders in their four children at home in Houston, Texas.
Josh will be set up outside of the Grand Ball Room after the keynote to answer questions and offer an opportunity for those interested to purchase his book “Leading a Legacy”. The book is also available to review and purchase on his website at https://www.thebeardedleader.com/.
Breakout Sessions
Menus
Breakfast
Selection of chilled juices, muffins, breakfast pastries and croissants, butter and preserves, farm fresh scrambled eggs, applewood smoked bacon, pork sausage, crispy seasoned potatoes, oatmeal with brown sugar, raisins, cranberries and milk.
Lunch
Fajita bar – lime-marinated chicken, chile marinated beef, refried beans, Mexican rice, street corn, flour and corn tortillas, shredded cheese, cilantro, onions, tomatoes, jalapenos, salsa, and sour cream.
Questions
For questions about the workshop, please email Michell Pappoe at michelle_pappoe@tamu.edu.