CHANDLER, Ariz. — Chase Cavanillas had never worked at the store level when he entered the Food Industry Management Program at the University of Southern California two years ago. Coming from the information technology department at Bashas' here, Cavanillas said he expected the program to be “an eye-opening experience — not just because I had heard it was an extremely rigorous and challenging program, but also because I had always worked at the corporate office and had never been exposed to ...
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