PhD Management (Services Management)

PhD Management (Services Management)


[music] Statia Elliot:
Our PhD program is really unique in North America. We have a stream in services
management, and this allows students to enter
our program who have a real interest in a
career in academia. Mychal-Ann Hayhoe:
So, the PhD Management is interdisciplinary. It gives you strategies to
influence the consumer, while drawing on information
from many disciplines. A really amazing thing about
being a student is that people seem to be willing
to talk to you. You just say I’m a
student, I’m a PhD candidate, or I’m a master’s student,
and they want to talk to you. You can set up cold calls
or email people, and you get to talk to
the busiest people, or people with the most
interesting background information, and that
student title really opens a lot of doors. My advisory committee is
made up of a member from the geography department, as
well as someone from crop science and someone
in marketing, and it is really great to get the different
perspectives in my committee, that everyone is coming
together to focus on the issue of food sustainability
and there’s a lot of value that can be derived
from that. Statia Elliot:
Our vision as a college is leaders for a sustainable
world, and this vision has really influenced our
faculty, who are experts in research related
to sustainability. A number of our PhD
students are undertaking impactful research in the
area of sustainability, whether it’s looking at park
planning at the new Rouge Valley Park in Toronto
and how it can be more sustainable in its practices
or issues related to food, from supply chain
management to local food, the strain of sustainability
flows through a lot of the students’ research here. Mychal-Ann Hayhoe:
I’m very interested in food waste, and why the
food waste is occurring. I would like to track the
products from the farm gate and follow that
product all the way through the supply chain
to the retailer. So, I’m ideally looking at
the path that say one apple could travel from farmer
to distributor, to processor to retailer. So, I’m hoping that I’ll be
able to derive common themes in my interviews
with supply chain participants along the food
supply chain, and common themes that I can apply
management strategies to, in order to reduce the levels
of waste that are occurring and make it easier for
businesses to remove some of that food that is going
into the waste stream. [music]

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