Keynote Speaker: Oscar Combs (Main Room I/J/K)
Presentation: ISO 9001:2015; The Good, The Bad, and The Ugly
After the much anticipated release of ISO 9001:2015 in September-2015, many quality professionals may wonder what all the fuss was about. After almost twelve months after its release, what has really been the impact to organizations and certification bodies alike? In this presentation, Oscar will discuss The Good, Bad and The Ugly of the ISO 9001:2015 revision and how the revision has both introduced value and challenges for companies. The ISO 9001 Group has already achieved ISO 9001:2015 certification for various clients, with zero findings from various ANAB Accredited Certification Bodies. Attendees should come prepared to discuss their specific challenges they are facing with the ISO 9001:2015 transition and Oscar will provide you with on the spot practical solutions to overcome them.
Pre-Dinner Tutorial 1 Speaker: Fabrice Bouchereau, PE, PMP, CQMOE, CSSBB, CQE, CQA (Main Room I/J/K)
Presentation: Presentation Skills
The ability to communicate effectively is one of the most valuable skills a quality leader may develop. Whether it’s convincing an organization to proactively take action or to reactively implement a particular corrective action, quality leaders often have to present complex problem/solutions to audiences with little or no quality experience.
The goal of this session is to expose quality leaders to a “Blueprint” for developing and delivering successful presentations.
In this session, we will discuss: Presentation skills and techniques that convey confidence, and Best practices to deliver concise and dynamic presentations
5:00 - 7:00pm Registration
5:30 - 6:30pm Pre-dinner Tutorial Presentation(s)
6:30 - 7:00pm Dinner
7:00 - 7:15pm Announcements
7:15 - 8:30pm Post-Dinner Main Presentation
Entrees - All entrees come over white or brown rice and fresh toppings bar
Entree 1: Italian Creamy Florentine
Chicken breast, crimini mushrooms, and baby spinach in a white wine cream sauce made with basil, garlic and lemon.
Entree 2: Sweet Chinese
Chicken breast, green beans, and bell peppers in a honey, ginger and sesame sauce.
Entree 3: VEGETARIAN Thai Red Curry
Tofu, Chinese eggplant, mushrooms, and peppers in a Thai red curry sauce made with coconut milk and pineapple.
Entree 4: South African Durban Curry
Tender beef and roasted potatoes in an authentic blend of spices, ginger, and garlic, simmered in a rich tomato sauce.
Mixed Greens, Feta Cheese, Cherry Tomatoes, Olives, Peperoncini & Greek Dressing
warm naan and yogurt sauce
DESSERT Key Lime Pie -or- Nutella Cheesecake
Drinks Tea, water and lemonade
As always, our monthly Professional Development Dinner meetings are open to the public and are no charge. There is no requirement to be an ASQ member to attend, or to purchase a meal. Online pre-registration closes on Tuesdays at 11:45pm before the event. If you choose to purchase a meal at the event, the price will be $25 ($5 more) and food choices may be limited.