Leading Meaningfully for
High Performance
Date: Thursday, February 25, 2016
Time: 6:00pm Drinks, 7:00pm Dinner, 8:00pm Presentation
Place: 10th Floor Hilton Osaka
Cost: ¥5,000 - Members
¥7,000 - Non-Members (Women Only)
RSVP: by February 18, 2016
Join us in February with Dr. Shizuka Modica to explore how we make work meaningful and use this to engage ourselves and others at work.
The Program
When we find our work meaningful, we willingly commit ourselves to excel beyond the call of our duty. A thorough understanding of how we make meaning is, for sure, important in managing not only our own but also others' performance. Yet how we make meaning is elusive at best to many of us, let alone how to lead others meaningfully. In this interactive presentation, Dr. Modica will introduce you to the universal principles of meaning-making. You will also have an opportunity to explore how you make meaning in your own work (self-assessment) and how you can apply these universal principles to manage your work performance. We will also discuss how to create environments conducive to others’ positive meaning-making.
The Speaker
Shizuka Modica, PhD, ACC, is an expert on high performance, leadership, and meaningful work. Certified by the International Coach Federation, she helps organizations and individuals be at their best and grow in a sustainable manner. After attending the International University of Japan, she earned her M.Ed. from the Harvard Graduate School of Education and her PhD from the University of Virginia. In addition to the work she does through her company, i.m.i. institute, LLC, she now teaches organizational behavior and leadership at the Kyoto College of Graduate Studies for Informatics.
**Menu**
<Fish>
Steamed bamboo shoot, root vegetables and tofu wrapped in Chinese cabbage.
Green pea starch sauce with water cress and white Miso dipping sauce
Baked salmon, cabbage, egg and rice in brioche pastry “Coulibiac” style on braised lentil. Sautéed prawn, dill cream sauce
<Meat>
Steamed bamboo shoot, root vegetables and tofu wrapped in Chinese cabbage.
Green pea starch sauce with water cress and white Miso dipping sauce
Breaded veal cutlet Milano style, lemon and mesclun salad
<Vegetarian & Vegan Meal >
Steamed bamboo shoot, root vegetables and tofu wrapped in Chinese cabbage.
Green pea starch sauce with water cress and white Miso dipping sauce
Rape blossom and tomato spaghettis “Aglio olio peperoncino”
All meals served with dessert and coffee or tea
<Dessert>
Chocolate Sherbet with caramel cream chocolate sauce
<Vegan Dessert>
Rhubarb and “hyuganatsu” orange salad with elderflowers granite
