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Presentation John Walker George Brown College
1.
2. the facts
Our BRAND:
Chef School over 1300 students
School of Hospitality & Tourism Management over 1600 students
Continuing Education, Apprenticeship and Community over 7500 students
Food Research Innovation Centre
The Chefs’ House
Student Industry Externships over 1000 Per Year
Full-Time Graduates Since 1967 over 13,000
International Partnerships
Italy ALMA, La Scuola Internazionale di Cucina Italiana
India Chitkara Educational Trust
Panama Bern Hotels & Resorts
China Guilin Institute of Tourism
5. The Dean’s Circle of Innovation
- 47 definitions of innovation and counting
what’s the value
proposition?
6. 4 types of innovation
1.Product Innovation - A good or service that is new or significantly
improved. This includes significant improvements in technical
specifications, components and materials, software in the product, user
friendliness or other functional characteristics.
2.Process Innovation - A new or significantly improved production or
delivery method. This includes significant changes in techniques,
equipment and/or software.
3.Marketing Innovation - A new marketing method involving significant
changes in product design or packaging, product placement, product
promotion or pricing.
4.Organizational Innovation - A new organizational method in business
practices, workplace organization or external relations.
7. the dynamics of innovation
• The Idea?
• The leader?
• The team-who?
• The flexi plan and ongoing learning
• Internal partnership/s and relationship
with the core business
• Resources and competition for them
• Collaboration across the organization
9. who is our customer?
Primary Customers
Industry
Students Staff
Direct Customers
10. the difference
normal innovation
- We own the - We don’t own the learning, our currency is the credentials
learning we give, we facilitate a journey to get to them based on
market needs
- The classroom - The city and the world is our classroom
- Applied research is -Applied research projects are ongoing and celebrated in
often left to our annual Innovation Report and Innovation Circle
universities
-Food Research Innovation Centre with product and
concept development, nutritional analysis, culinary studio,
student externships, Food Scientist and Research Chef
-Applied learning in a -Applied learning in an open restaurant, The Chefs’ House,
teaching restaurant where front and back of the house students are centre
in a somewhat stage, a choice for the public, celebrates alumni and infuses
controlled -
alternate learning opportunities into curriculum
environment
11. the difference
normal innovation
-Program Advisory - Ongoing on line feedback from stakeholder groups ,
Committees to Industry updates, Events, E news, The Dean’s Circle of
review programs Innovation
- Connections to - Industry residence experts on site, externships in hotels,
Industry through restaurants, retirement services, farms, food product
programming of field development and so on
trips
No space to - Growth in international partnerships . delivering of our
accommodate credentials overseas
demand
- Continuous intake of students
System wide space - Flexible space design for all 3 customer demands,
equation for transparency in learning, use of technology, on line
allocation of learning, partnerships in-facilities/space with industry
space/traditional
location/classrooms
12. “If things seem under control, you’re
just not going fast enough.”
Mario Andretti
