Projects: How to Make Matters Worse

Projects: How to Make Matters Worse

Join us for a FREE  Expert Insights Webinar
3 – 4 p.m., Wednesday, October 4, 2017

How does project management contribute to failure?

During this webinar, we’ll look at the top five reasons projects fail and see how acts of project management often contribute to these wrecks.  We’ll also discuss why once a project goes into a skid, regaining control can be difficult.


Christine Moore

Expert Areas: 

  • Project Program & Portfolio Management
  • Agile Methodologies
  • Immersive Simulation

Education/Professional Certificates:  

  • Bachelor’s degree in Management Information Systems from Augsburg College in Minneapolis
  • Pursuing a Master’s degree in Human Resource Development and Organizational Change Leadership.
  • Certified as a Project Management Professional (PMP®) by the Project Management Institute (PMI®).
  • Certified as a professional facilitator by the International Association of Facilitators.

Relevant experience to topic areas:  

  • For more than 20 years, Christine has led, trained, and coached teams charged with making change.
  • Among the organizations Christine has worked with are:
    • American Express
    • Canadian Pacific
    • Novartis
    • Scott County
    • Motorola
    • Santa Clara County
    • Ecolab
    • HB Fuller
    • Valspar
    • NACR
    • Owens Illinois
  •  In addition to working directly with organizations and their teams, Christine creates and leads educational workshops that incorporate immersive simulation learning to ensure skill based development and real-life application.

Registration - Expert Insights Webinar

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New Science Research Facility!

That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.

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