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“Keep sacred space for family connection… that’s really important for anyone who’s going to pursue business with their family,” Hannah Diop, WG’09.
How a Wharton Family is Disrupting the Beauty Industry
“These are people with families, jobs, and lives, and they’re doing this program for the right reasons. They take the course content and immediately weave it into their professional and even personal lives – that’s what it’s all about.” – Professor Peter Fader
Why Prof. Peter Fader Loves Teaching Executive MBA Students
“Being surrounded by people that I considered highly successful and ambitious motivated me. When I entered that environment, I realized it was something I had been searching for all along.” -CJ Gottuso, WG’21
Different Needs for Different Breeds: How These Wharton Alumni are Disrupting the Dog Food Industry
“We have a read to admit philosophy, which means that in every application we are looking for reasons to admit you and not reasons to deny you. We are looking for your best day and not your worst.” – Blair Mannix, Director of Admissions
Application Tips from the MBA Admissions Committee
“I left Wharton a CEO, and I’m not the only one. We’ve been brought into these positions because we now have the confidence to embrace our identities as leaders.”
MD & CEO: How the Wharton EMBA Program Helped This ER Doctor Launch an Award-Winning Luxury Sake Brand
An interest in consumer retail led Kaylee Tao, W’22, to opportunities and mentorships on campus and off.
This Wharton Senior Has Learned as Much Outside the Classroom as Within
“If she’s going to be on Zoom every day, she needs lots of outfits and she needs lots of jewelry that’s affordable. So we’ve seen that product shift.”
Rebecca Minkoff: Tailoring to Customers During a Pandemic
A team of Penn students in Wharton Impact Venture Associates (WIVA) sourced an impact investment deal into a startup that aims to champion sustainable and ethical practices in the fashion industry.
How This Philly Start-Up is Making Fashion More Sustainable
Chef Jose Garces said restaurant owners should consider how the outbreak may diminish consumer appetite for public dining.
Chef Jose Garces: How Coronavirus Is Changing the Restaurant Industry
Yupeng Liu, WG’20, is using classroom learning, faculty expertise, and Wharton’s network to grow his business in North America and China – and he’s encouraging more applicants in Toronto at Information Receptions.
Why this Canadian Entrepreneur Says Wharton is Worth the Commute
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