Claire Gunter Coon

Major: Logistics & Supply Chain Management, Minor: Economics
Graduated December 2023

Activities:
• COB Student Ambassador, 2 years
• President of BASCOM – Bears Advancing Supply Chain & Operations Management
• Peer Notetaker with the Disability Resource Center
• Rising Star Faculty-Student Mentor Program
• ACRE reading group for 2 semesters
• ACRE Undergraduate Research Fellow 2023
• 8 month operations internship

Why did you choose your major?
My initial attraction to the business world was and still is the direct, real world applications of the field. From my first two classes in business, microeconomics and the global environment of business, I was able to take things out of class and straight away use them to better understand everyday events in my life.

After doing some research, I decided that within business, logistics and supply chain management sounded like a good fit for me as I’ve always been a person concerned with the execution and rationale behind operations, large or small. After taking my two core economics classes, I decided economics was something I couldn’t leave behind, so I added it as a minor. I believe it is a great pairing for my major and regardless, it is a beneficial subject for any person to have a working knowledge of in order to be a better citizen.

What are you doing in 2024 after your graduation from UCA?
Starting in January I will be working full time as a real estate agent for Homeward Realty here in Conway. This new year I look forward to serving Conway and the greater Central Arkansas region as a real estate agent by applying skills and knowledge I’ve acquired during my time at the BTĚěĚĂCollege of Business (COB).

What are some things you will remember most about your time at UCA?
The BTĚěĚĂCOB, its faculty, and supporters have done so much for me, and I know the impact they have had on me will not soon be forgotten after I graduate. They have supported me while I found a field that genuinely piqued my interest, helped me learn about and get started in that field, and I trust they will always be there for me even as I represent them as a BTĚěĚĂCOB alumna. I strongly desire for other students, no matter their background, to receive the support I feel. This kind of support is empowering, and when someone is empowered by such a positive force, good is created not only in their life, but also in the communities around them.

It was exciting to walk across the stage at graduation & super sweet to reflect back on all the memories made over the last three and a half years. I’m thankful for the support of my family, friends, & professors who helped me reach this point.

See some of Claire’s , written in Dr. McGarrity’s Modern Political Economy class.

Outstanding students are those who take advantage of educational opportunities and show exemplary academic performance through internships, professional development and experiential education, volunteerism, and participation in clubs and activities.

The following students were awarded an outstanding status, chosen from over 1600 undergraduate and graduate students:

• Ashley Phipps, Outstanding General Business Student
• Bethany Arnold, Outstanding Insurance & Risk Management Student
• Brandon Scott Phipps, Outstanding Master of Business Student
• Claire DeBusk, Outstanding Accounting Student
• Daryl Adopo, Outstanding Finance Student
• Devin Gilbert, Outstanding Master of Accountancy Student
• Elsa Mattson, Outstanding College of Business Student ˛ą˛Ô»ĺĚýOutstanding Economic Student
• Emma McKnight, Outstanding Marketing Student
• Jack Bornhoft, Outstanding Logistics & Supply Chain Management Student
• Kayla Dean, Outstanding Management Information Systems Student
• Lucas Southard, Outstanding Management Student
• Laura Lane, Outstanding Marketing Student
• Logan Tribble, Outstanding Innovation & Entrepreneurship Student
• Rohan Saxena, Outstanding Information Systems Student

ABOUT THE COLLEGE OF BUSINESS

The BTĚěĚĂCollege of Business includes:

• Over 1600 Majors and Graduate Students
• 62 Total Faculty
• 15 Undergraduate Degree Programs
• 3 Graduate Degree Programs (MBA, MAcc, and Graduate Certificate in Data Analytics)

The goal of the BTĚěĚĂCollege of BusinessĚýľ±s to provide a hands-on, experience driven, education that prepares graduates to take on global issues. Through our diverse programs of study and distinguished faculty and staff, we take creative, engaged students and give them the tools to succeed when they earn their degrees. Our students travel the world, start their own innovative businesses, and join established businesses across the country.  Whatever their next step, our students are ready to make a positive impact.

Learn more about our programs of study and distinguished faculty and staff.

By Doug Voss, Ph.D.

Tyson Foods Chairman John Tyson made news with a full-page ad published recently in The New York Times, The Washington Post and Arkansas Democrat-Gazette and “millions of pounds of meat will disappear” from the supply chain as COVID-19 continues to spread and food processing plants are forced to close.

It is true some production facilities in the meat supply chain are being strained by COVID-19. Meat companies are taking incredible steps to protect their hard-working employees who are trying to feed their own families and yours.

Doug Voss, Ph.D., professor of logistics and supply chain management

But is the food supply chain truly breaking down as a result of COVID-19? We’ll take it claim-by-claim in a good news, bad news format. Want the bad news first? OK, here goes.

BAD NEWS: Yes, multiple meat processing facilities have been taken offline to protect employees. These facilities will generally only be offline for two weeks but this causes supply chain issues.

The supply chain functions best when we remove variability in supply, production, delivery, and demand. Supply chain costs increase, delivery service decreases, and inventory availability suffers when there are big spikes in demand, late deliveries, or manufacturing interruptions. Shutting down the meat processing facilities puts a kink in the supply chain, and there will be local impacts.

GOOD NEWS: Nobody has to go without meat.

Our protein supply chain is robust. The United States produces incredible quantities of pork, beef, chicken, turkey, and fish. After processing, consumable protein is generally directed into consumer or business-oriented channels. Some of it will be refrigerated and some will be frozen.

To give some perspective on how much inventory is held in the meat supply chain, we have enough frozen chicken in storage to feed every American at their average consumption levels for about 21 days. We have large frozen quantities of other protein types as well.

BAD NEWS: While this is encouraging, it’s not quite that simple. Frozen product destined for business-oriented channels (i.e. restaurants and foodservice organizations who sell product to restaurants and institutional customers) is packaged differently and in larger quantities than that destined for consumer-oriented channels (i.e. dominated by retailer buyers that sell the product with little to no further processing). Further processing would be necessary to bring it to consumers.

GOOD NEWS: Most meat processing plants are still running. COVID-19 has hit some areas harder than others and meat processing plants are generally located in fairly close proximity to farms and ranches where animals are raised. When an outbreak occurs in an area where a meat processing plant is located, that plant will be impacted.

The virus has impacted areas where pork and beef processing occur. The impacts have not been as severe in areas where chicken processing occurs. For instance, Arkansas food processing plants have remained open throughout the pandemic. Some meat processors have increased the production of chicken to compensate for decreased pork and beef production.

BAD NEWS: You won’t starve, but you won’t have as much variety to choose from, either. When someone says meat shortage, you probably think of an empty meat cooler. There will be less meat, particularly pork and beef, in the cooler. However, impacted meat processors also produce meat used in many other products you buy in the store such as frozen pizzas.

GOOD NEWS: In some ways, the meat processing plants are easier to start up than they are to shut down. If you’re impacted by fewer protein choices at the store, your situation will not last long.

In sum, the situation is real but nobody is going to starve as a result. At this point, the worst-case scenario is restricted variety at your local meat cooler and for products with pork and beef ingredients. To conclude with good news, would it be the worst thing if we took the time to be thankful for all of our blessings and had a few turkey dinners in May, then, another in late November?

Doug Voss, Ph.D., is a professor of logistics and supply chain management at the University of Central Arkansas College of Business, director of the college’s Center for Logistics, Education, Advancement & Research, and holds the Scott E. Bennett Arkansas Highway Commission Endowed Chair. He serves on the Arkansas Trucking Association Board of Directors.