Skip to Page Content

Event Details

    NCHRA Presents Scott Ferrin from SHRM | The Future of HR: Promoting Business Success in a Changing Global Workplace

    Date: April 12, 2017, 11:15am – 1:00pm
    The Ranch Bar & Grill
    4th Floor
    5290 Arena Circle, Loveland, CO 80538
    Lunch is served 11:15am-12pm
    Speaker starts promptly at 12pm
    $25 for NCHRA Members; $35 for non-NCHRA members
    Event Type:
    iCal link
    Add to Calendar

    Members:  Click Here to Register

    Non-Members:  Click Here to Register


    ***Deadline to Register is by Noon, Friday April 7, 2017***

    ***At the door registration prices***
    Member At-the-door cost: $30.00
    Non-Member At-the-door cost: $40.00

    This presentation has been approved for the following credit types: 

    1 General Credit through SHRM | 1 Business Credit through HRCI

    As an HR professional, you can play a significant role in promoting the success of your organization by understanding your business objectives and the changing environment – nationally and globally – in which you compete. In this session, you will learn the business skills you need to develop to become a strong contributor to the “bottom line.” You will also review ways to leverage three key tools – analytics, leadership development, and workplace flexibility – to more effectively engage your human capital assets in fulfilling your business goals.

    Scott D. Ferrin has been Field Services Director for SHRM since September 2010. His primary responsibilities include managing state council relationships, serving as a liaison with state councils, chapters and volunteer leaders, and promoting SHRM membership. Scott supports SHRM members in Arizona, Colorado, Hawaii, Nevada, New Mexico and Utah. He has 20 years of work experience in HR and HR-related responsibilities. Scott is certified as a SHRM-SCP and a Project Management Professional.


    For this month's Menu we are keeping things Light and Bright!

    Spectra House Salad: Mixed field greens with tomatoes, cucumbers, bermuda onions, and house made croutons

    Spinich Salad: Pears, goat cheese, candied walnuts

    Mediterranean Salad: Orzo, fresh vegetables, basil, mint

    Baby Green Beans with lemon zest

    Grilled, Herb Seasoned, Chicken Breast

    Rustic Rolls and Butter

    Pineapple Upside-Down Cake


    This luncheon is sponsored by: