During my second semester, I had a job offer, and by the third, I was employed in two different agencies.
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Baker College Doctoral Graduate Wins Two Awards for Paper based on DissertationApril 3, 2014
Leadership behaviors of quick-service restaurant managers studied
FLINT, Mich. – Baker College graduate Carlotta Walker, who earned a doctorate in business administration, won two awards at the MBAA International Conference last week for a research paper titled “Model for Effective Quick-service Restaurant Leadership.” It was based on her doctoral dissertation.
Walker received the McGraw-Hill Education Distinguished Paper Award in management and won the “Leadership and Leading” track in the North American Management Society (NAMS) annual call for papers. As a result, she presented her paper at the conference, and her paper was published in the conference proceedings.
The MBAA International Conference is an annual multidisciplinary gathering of more than 750 educational leaders to share useful research and effective pedagogy.
“Carlotta’s achievements showcase her passion for scholarly excellence and reflect positively on the caliber of students attracted to Baker College and on our talented faculty members who help guide students in their educational pursuits,” said Dr. Michael Heberling, president of Baker College Center for Graduate Studies.
Peggy Houghton, Ph.D., professor of doctoral studies for Baker College, was chair of Walker’s dissertation committee. She said, “Carlotta was a model doctoral student and was a pleasure to mentor throughout her academic journey. Her continued passion about her dissertation topic is clearly evidenced by her optional submission to this MBAA competition. Just to have a paper accepted by NAMS is a major accomplishment, but these two major awards recognize her superior research.”
Walker completed her degree from the Baker College Center for Graduate Studies in December 2013.
“I am grateful to Baker College and the instructors—especially Peggy Houghton—who assisted me through the process,” Walker said. “The subject was personal for me. I began working in foodservice at age 16, and I saw the difference between working for effective and ineffective leaders. By identifying leadership traits that are perceived positively, I hope to help improve work satisfaction and reduce high turnover rates that are typical in the quick-service food industry.”
Walker’s research identified 18 leadership behaviors that employees of quick-service restaurants believed were essential to operational success. The six traits that were noted as most effective are: empathy, work ethic, developing others, honesty, integrity and motivating others.
Walker has worked for a variety of quick-service restaurants, including Wendy’s International and the national pizza chain Little Caesars where she provided support to franchisees in the areas of site development, training, operations and marketing. She is currently franchise operations and development consultant for Kumon North America, an after-school P-12 math and reading program. A native of Detroit, she resides in Roseville, Mich., a Detroit suburb.return
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