GREENVILLE, S.C. (April 23, 2019) — Four Bob Jones University students were recognized for their strategic decision-making and two received individual acknowledgement in competitions at the American Marketing Association International Collegiate Conference on April 11-13 in New Orleans, Louisiana.
The group of Amanda Cox of Oxford, Pennsylvania; Nolan Silvius of Hendersonville, North Carolina; Tim Hamersky of Oakhurst, California; and Benjamin Lewandowski of Taylors, South Carolina, placed first in its region of five universities in the seven-hour SABRE Business Simulation and went on to place eighth overall in the competition.
“This is one of the largest conferences and competitions with 388 universities and 1,609 students participating,” said Dr. Robert Hucks, division of management chair in the School of Business and adviser to the University Marketing Association. “Our students have always represented the University well.”
Lewandowski, a junior business administration major and president-elect of the University Marketing Association, was also a finalist of more than 200 participants in “Perfect Pitch”—a 90-second elevator job pitch competition.
Cox, a senior accounting major, placed eighth in “Outbound Sales,” an over-the-phone sales competition. Additionally, Tyler Chapman of Middleboro, Massachusetts; Christen Moore of Greenville, South Carolina; and Brandon Jackson of Homer, Alaska, completed the Professional Certified Marketer Boot Camp and passed the professional exam.
The annual American Marketing Association International Collegiate Conference features industry professionals speaking to undergraduates about careers, technologies, best practices and strategies.
“The students had the opportunity to hear from some of the most accomplished thought leaders in the industry, such as Jim Lecinski from Northwestern University, who was the vice president of customer solutions for Google, and Lily Cloake and the marketing director for The Wall Street Journal. They also had the opportunity to take in some of the best food in the world at many of the restaurants in New Orleans,” said Hucks.
