Happy Valley Meat Company (HVM) works a number of small livestock farms in the north east. A major pain point is ensuring only the highest quality product is purchased and then reaches the customer. In this collaboration, MBA students will first conduct interviews to map where lapses in QC occur and what the outcome of a QC failure at that point is. Once a complete picture is gathered, HVM team members will work with the MBA students to develop recommendations (to hopefully be implemented) to check and intervene when necessary to uphold high quality. HVM currently tracks errors and failures regarding quality as support cases. The MBA students will work together to set realistic support case goals to measure success of the program once implemented.
HOST VENUE ADDRESS
- 42 West Street #311 Brooklyn NY 11222
REQUIRED PREREQUISITES
LEARNING OBJECTIVES
- Supply Chain Mapping
- Hazard Identification and Prioritization
- The Creativity Required by Small Under-resourced Businesses
- How Meat gets from a Farm to Diners and What can go Wrong
- Successful Communication of Compliance Documentation
