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In the quest to alleviate poverty, BYU researchers are discovering how a growth mindset matters as much as a skill set.
Drawing upon her experiences in the professional and academic worlds, associate professor Abigail Allen shares how followers of Christ can represent His Church.
In a newly created section of Finance 490R: Topics in Finance, Todd Mitton shares the basics and the beauties of the emerging and revolutionary field of decentralized finance.
Now in its 40th year, the N. Eldon Tanner Building is as busy and vibrant as ever, serving as home base to six graduate and nine undergraduate programs.
Under brilliant lights, Mark Dickson spoke to a crowd hanging on his every word. He was a 20-something college student refereeing a BYU Intramural Sports flag football game, and for him, the stakes had never been higher.
Practical Tips for Finding a Healthier Work-Life Balance
How Professors Are Embracing ChatGPT and Artificial Intelligence in the Classroom
Huddle up: the third and final piece in Marriott Alumni Magazine's preparedness series looks at community preparedness.
From a young age, Melissa Larson developed a love of reading and learning, and set the goal of graduating from a university. However, as the first person in her family to pursue higher education, she wasn’t sure what it would take to achieve her goal.
You could say that Gerald “Jerry” Petersen earned his master’s degree in marketing from BYU because he loved to sing.
BYU Marriott’s Management Communication 320 course helps shape students into powerful presenters and storytellers, which impacts their trajectories.
Voluntourism is an attractive option for those who want to immerse themselves in new cultures while making a difference. It’s a lucrative industry but not all experiences are beneficial across the board.
Have you ever found yourself suiting up for the office but wishing you could stay home to finish a report in your pajamas instead? You might be in luck. By some estimates, telecommuting has increased by 80 percent over the past decade.
You’re scrolling through Facebook, and a video catches your eye. A man is riding a horse on a beach and telling you he is the man your man could smell like.
As hand-cut steaks sizzle on the grill, Trevor Mecham is up to his elbows in a pile of sweet potato fries. In the oven a sheet of enormous cinnamon rolls–each roughly the size of a dinner plate–awaits a schmear of sugary-sweet frosting.