HireClix Hosts Free Social Recruiting Seminar and Networking Mixer for Recruiters in Greater San Diego

HireClix will provide strategic insights and practical steps on how and why recruiting teams can use social media channels for recruiting in their first San Diego social recruiting seminar on Wed., Feb. 1 from 8:30 a.m. to 10:30 a.m. The free breakfast seminar, ?Maximizing LinkedIn and Facebook for Recruiting?, will be held at the Marriott Del Mar at 11966 El Camino Real in San Diego. The event is free and open to recruiting teams throughout San Diego County. Registration is required at http://www.hireclix.com/events.

?It?s time for recruiters to move beyond job boards and integrate social media into their recruitment campaigns,? said Neil Costa, CEO and founder of HireClix. ?Because social media is still underutilized for recruiting, employers can quickly get started on social recruiting to implement innovative recruiting campaigns that will stand out from the competition and be attractive to hard-to-find candidates.?

Corporate recruiting teams, staffing firms and human resources professionals are invited to attend the free breakfast seminar presented by Costa. The in-depth seminar will focus on how companies can utilize Facebook and LinkedIn to build their employment brands, recruit passive and active candidates, and increase the quality of incoming candidates and hire yield. Costa will also demonstrate specific ?how to?s? for building a Facebook recruiting fan page and targeting passive candidates with Facebook advertising. He will provide a tutorial on the advantages of LinkedIn?s lesser known products and outline effective techniques for negotiating a LinkedIn contracts.

NAPW Sacramento Chapter Enjoyed Two Fun, Networking Meetings This November and Discussed Launch of Several New Chapters

The Sacramento Chapter has two meetings, both a lunch and a dinner meeting, each month in order to accommodate the busy schedules of the members. While both meetings have the same agenda and speaker, people often elect to attend both meetings since the networking will be different each time. For the sake of simplicity, both meetings have been folded into one in these minutes. There is so much diversity of the women in our chapter, as is illustrated by the following summaries of their introductions.

Sharon Darrow opened the meeting by welcoming everyone. She then talked about the San Francisco chapter which has just been reactivated with a dynamic new President, and had an exciting first meeting. Many of the members are frequent visitors to Sacramento, so hopefully chapter members of both groups may get to know one another. She then talked about the new chapter starting up in Roseville, with the hope that as it becomes active the two chapters will get together. Since many members are not familiar with all the features and offerings available on the NAPW website, Sharon brought her iPad to show the site and how to navigate it. She encouraged everyone to ensure their profiles are up to date and to make sure that they have taken the step to officially join the Sacramento chapter — which only shows about 80 members on the site out of nearly 500 on the monthly member mailing list! Next, the chapter moved in to the most important part of each meeting: individual introductions.

LATEST FOOD & BEVERAGE TRENDS-Food network? Social networking has made the world a smaller and better placeWith Multiply, Friendster, My Space and

– Social networking has made the world a smaller and better place. With Multiply, Friendster, My Space and with the explosion of Face book, more and more people are reconnecting. Eventually a lot of chefs, cooks and foodies signed up and started exchanging recipes. It is possible now to share recipes, techniques and information with people around the world. It then follows that Food Social Networking will be the next best thing. Grocery shoppers will be dependent on social networking more than advertising to help them to decide on where to buy and where to eat. A kind of social currency, as the blogosphere has anchored itself as a major word-of-mouth avenue. Gourmet and gastronomy will no longer be an exclusive club for foodies.

– With the latest technologies in bioengineering, it is now possible to come closer to that utopia of the perfect food supply. We should be expecting more consistent food crops, and therefore better quality ingredients. But this has its own sets of controversies. On the other end of the spectrum, the nutritional aspect of food production and consumption will definitely be looked at more closely.

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