Published: November 3, 2016
Fridays from the Frontline: The Supply Chain Master in Your Kitchen
Most MBA students head to business school expecting to learn about management from professors, peers, class discussions, team projects and text books. Which, of course, they do. But the management lessons don’t stop there.
Sagar Doshi, an MBA student at the University of Oxford’s Saïd School of Business, has been writing about his experiences on campus in a series of blog posts on the Oxford Saïd MBA Blog. “I'm in a short, one-year MBA program, and one of my goals has been to get to know the people and community around me as much as possible,” he tells us. This desire has prompted his posts, many of which focus on aspects of life at Saïd that some might take for granted or overlook entirely. We’re sharing one today that provides a glimpse into the management practices that help keep the school’s kitchens running smoothly and the students well fed.
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