Mexico: The Land of Contrasts
Tuesday evening, April 2, 2013
Gathering/Cash Bar: 6:00-6:30 p.m.
Dinner and presentation 6:30-8:00 p.m.
UW-Green Bay: University Union Phoenix Rooms
Associate Professor of Management
Associate Dean, College of Professional Studies
Director, Austin E. Cofrin School of Business
Lucy Arendt is an associate professor of management for the Austin E. Cofrin School of Business at UW-Green Bay. She received her B.S. in Business Administration and Spanish from UW-Green Bay in 1987, and her M.S. in Administrative Science from UW-Green Bay in 1990. She earned her Ph.D. in Management Science (Strategic Management, Organizational Behavior) from UW-Milwaukee in 2006.
Dr. Arendt currently teaches several courses in the undergraduate B.B.A. program, including Organizational Behavior, Seminar in Leadership, and Organizational Theory. She also teaches Organizational Theory & Behavior as part of the M.S. in Management program.
Dr. Arendt conducts research on the antecedents and consequences of decision making and influence, as exercised by formal and informal leaders within and across organizations. Much of her scholarship focuses on the healthcare industry. She has published in the Journal of Academy of Business and Economics, Journal of Leadership and Organization Studies, Journal of Management, Journal of Management Education, Review of Business Research, SAM Advanced Management Journal, and others. Along with Daniel Alesch and James Holly, she is the co-author of Managing for long-term recovery in the aftermath of disaster, a book published by the Public Entity Risk Institute in 2009.
In terms of service, Dr. Arendt has worked with the university and outside organizations on numerous projects, and has given presentations on her research and teaching interests to groups at the local, regional, state, and national level. She is the president for Sigma Beta Delta, the business honorary organization. She was the 2008-2009 recipient of the UW-Green Bay Founders Association Award for Excellence in Teaching.
- Enchiladas verdes de pollo: a blend of chicken, tomatillos, and shredded cheddar rolled in a corn tortilla.
- Chicken Posole: a classic comfort food, a hearty chicken and Hominy soup topped with lettuce, onions, cilantro, and lime wedges
- Arroz a la Mexicana: this Mexican rice dish is made of rice, onion, garlic, tomato and peas blended together. Topped with roasted jalapenos
- Frijoles Negros: traditional black beans simmered in a pot with chili, cumin, cinnamon, and other spices, tossed with roasted Red Peppers
- Agua de Jamaica, Coffee and Ice Water
- Sopapillas with cinnamon sugar and caramel drizzle