The University of Connecticut’s downtown hub stands about 100 miles from its main campus. But it is no distant outpost.
UConn’s business school exemplifies the increasing prominence of the university in Stamford. Enrollment is growing and a major conference held last week reflects university officials’ view of the Stamford campus as an equal to the one in Storrs. Continue Reading
The School of Business is experiencing substantial and exciting growth. Our undergraduate majors are ‘red hot’ because they offer the ideal combination of intellectual challenge, career potential and financial reward. Our undergraduate enrollment is up 36 percent since 2012. Continue Reading
In a commencement speech laced with solid career advice about hard work and attaining career success, Doug Elliot ’82 mentioned that his life did benefit from a touch of serendipity. Continue Reading
Yvette Eley, a native of the United Kingdom, had to file U.S. taxes for the first time this year and just the thought of it was daunting.
Eley, a post-doctoral fellow in geosciences, turned to UConn’s Voluntary Income Tax Assistance Program (VITA), which helped her prepare her return for free. Adjunct faculty member Leanne Adams spearheads the program. Continue Reading
As this year’s graduating seniors prepare for their careers, we asked a few School of Business students to reflect on their time spent at the University of Connecticut.
Each with different stories, memories and struggles to share, this year’s graduating class is as unique as they are impressive. Continue Reading
“Great ideas and innovations come from people who ask: what if we do it a different way?”
Joseph Briody ’86, UConn’s associate director for leadership development, still uses the background knowledge and skills that his accounting education gave him, but in non-financial ways. Continue Reading
Management Professor Greg Reilly earned the School of Business’ annual award for Research Excellence, an achievement that is based on five years of academic success. Continue Reading
Roasted Habanero Nuts, Jalapeno/Cilantro/Lime Chips, Napa Valley Wine/Cheese Chips and Agave Sunflower Seeds were some of the ideas that UConn students pitched for a fictional private-label snack line dubbed “Simply Salt.” Continue Reading