I S S A, Hawaii Chapter

Events

Friday, June 15, 2012

ISSA Monthly Luncheon: Defending Business Ecosystems

11:30 AM - 1:30 PM

Hale Koa Hotel

RSVP Required!
by 11-AM Wed., June 13, 2012
Cost: $25 for ISSA members, $30 for non-members

Presentation:  Organized attacks can effect both large businesses and the smaller businesses they serve. How service providers and their customers can collaborate in 360 degree security solutions.

Speaker: Beau Monday, CISSP GSEC - Information Security Officeer - Hawaiian Telcom

Topic: Recent breeches of personal financial information have been widely publicized as having not only caused the normal concerns and inconveniences to consumers, but real material cost to the banks that have guaranteed the fraudulent transactions to maintain customer confidence despite the limits of their responsibilities. Even the largest banks and insurance companies with the most sophisticated security measure are vulnerable if their merchants and subscribers are unaware of the risk of vulnerabilities to their databases, transaction systems and their responsibility for intensified security.

Who's responsible for security in an end-to-end transaction: examples from the financial services and healthcare industries. Can a small business afford security? Or perhaps the better question is can they afford not to have it? Solutions available for even the smallest business can improve customer confidence.

BIO:
Hawaiian Telcom, Information Security Officer

Hawaiian Telcom's Information Security Officer, Beau Monday is responsible for managing the company's Information Security program.
Prior to joining Hawaiian Telcom, he spent time doing security work for Wells Fargo bank, T-Mobile USA and AT&T Wireless, among others, during an IT career that has spanned over 2 decades.

Beau's industry certifications include the CISSP and SANS GSEC. He is also a contributing member of the Cloud Security Alliance, and was one of the first people in the
world to attain their CCSK certification when it became available in 2010.
Lunch Menu:
Appetizer: Hale Koa Salad with Tarragon Dressing
Main Course: Baked Mahi-Mahi Filet
with Tomato Chive Beurre Blanc
on Garlic Mashed Potatoes and Mushroom Zucchini Saute
Dessert:  Strawberry Cream Cheesecake

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