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Robert H Blanchard

Robert H Blanchard

Professional Details

Title: Visiting Instructor
Office: CC-138
Phone: 978-542-2424 x1046
Email: robert.blanchard@salemstate.edu
Website: http://www.salemstate.edu/~rblanchard

Summer Courses

Cat. # Term Course # Title
1155 91 MGT475 Interpersonal Relations for Managers

Professional Biography

My work has taken me to five continents and so many different countries that I sometimes feel that I have been in the travel business.  In fact, I have spent most of my career in the Microwave Electronics, (not ovens - but stuff like radar, communications and electronic countermeasures).  My jobs over the years have been in Technical Sales and Marketing Management, Manufacturing Management, as well as the General Manager for several different development and manufacturing operations in England, and Ireland as well as in this country (both stateside and in Puerto Rico).  I have done this for a number of different companies such as Varian, M/A-COM, AMP, and recently with TYCO Electronics.  Beginning about ten years ago I became more heavily involved in Program Management rather than the more traditional line and staff roles that I had in the past.  This has taken me to lots of new and different areas and also some new industries. I most recently managed some of the Enterprise IT projects at The Gillette Company.

In addition my professional career includes business consulting in the fields of Industrial and Retail Marketing, Strategic Planning and Project management. I bring these practical applications of business to the classroom as a visiting lecturer for a wide variety of Management and Marketing classes.

I did my BS at Northeastern University in Boston.  My MBA is from Suffolk University also in Boston. 

Professional Interests

Consulting and Executive Training in the fields of:

Management and Leadership Theory and Practice

Marketing Management and B2B Management

Strategic Management and Planning

Personal Interests

I have a passion for recreational cooking, and have attended a number of classes at the places like the Culinary Institute of America in Hyde Park New York and Johnson and Wales University in Rhode Island where I have been able to refine my kitchen skills.   

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