1 Clock Hour | Domain A: Strategic Planning

We all know that F&B stands for food and beverages--but when it comes to medical meetings, it could very well stand for frustrate and bewilder as well. Every country has a different set of rules and every manufacturer (pharmaceutical, medical device, biopharma, biologic) has its own set of limits and caps. Navigate this perilous environment with the help of industry expert Pat Schaumann, who will share the tools she uses to make sure HCPs at events get fed.

• Understand the different governing bodies that dictate F&B rules for medical meetings.
• Discover how reporting of spend varies from country to country.
• Glimpse what's new and next for medical meeting menus.

This Session Graciously Sponsored by Discover Philadelphia

1 Clock Hour | Domain A: Strategic Planning

What is sustainable food? It's the production of food, fiber, or other plant or animal products using techniques that protect the environment, public health, human communities, and animal welfare. It's a way of food production that generates abundance while ensuring future generations can do the same. Knowledgeable consumers can make choices that support sustainable agriculture, humane practices for raising poultry and livestock, and the responsible harvesting of seafood.

1 Clock Hour | Domain A: Strategic Planning

Discover best practices in meeting design, food and beverage and negotiations from experts in the room! We’ll use a human spectrogram to find thought leaders among our peers, and then drill down into your burning questions, must-know trends and next practices that will help you excel in today’s meeting marketplace.

Learner Outcomes:

• Discover best practices and leading trends in meeting design, food and beverage and negotiations.
• Find key takeaways you can use tomorrow to enhance your events.
• Participate in a Spectrogram, and think about how you might utilize it to similar effect at your meetings and events.

Why is a chicken wing $4? This interactive session will explain the factors that influence food cost in events. Event menus will be broken down by cost, with suggestions on how to exceed your participants’ expectations while maintaining your budget and helping your supplier partner maintain their bottom line.

Learning Objectives:

• Learn how food and beverage prices are determined for events.
• Gain knowledge of menu construction and how cost of ingredients influences total price.
• Understand the other factors that impact the price you pay.

HSMAI and MPI have a strong partnership. This session provides an interactive discussion between executive members in both associations. What challenges do both hotels and meeting professionals face in this very dynamic and evolving environment and how can we reach solutions together to help our businesses continue to grow?

Learning Objectives:

• Explore how hotels review business opportunities as well as how meeting planners prospect and book destinations allowing each group to form new strategies and communication to get what is needed to deliver successful programs and meetings.
• Learn how hospitality revenue managers evaluate business opportunities in this new sales environment and how open communication with industry sales professionals can truly be a win/win for everyone.
• Hotels have space, planners have meetings – why is everything so difficult to book? Analyzing cities, dates, rates and space has never been more important. Applying new tactics to both handling and delivering RFP’s can be learned in this important session.

1 Clock Hour | Domain G: Meeting or Event Design 

In this thought-provoking webinar, discover 31 predictions for changes in the industry in the next 20 years, including the demise of outdoor events, in influx of crowd-funded programming and the paradigm shift from audiences to fans.

Learning Objectives:

• Identify the latest technology trends impacting the hospitality and meeting industries
• Review predictions for what could transpire in the next 20 years in our industry
• Learn how to apply these trends to best-serve your attendees, maximize participation and increase ROI

1 Clock Hour | Domain A: Strategic Planning 

In this session, you'll learn strategic tactics and examples of how to engage suppliers to drive sustainable event performance.

Learning Objectives:

• Create a strategic process and framework to engage suppliers in support of sustainable event outcomes.
• Employ methods for creating collaborative approaches for mutually beneficial results for both supplier and planner.
• Understand of the resources, tools and checklists readily available for immediate implementation.

1 Clock Hour | Domain A: Strategic Planning 

In this presentation, you'll hear four perspectives on designing menus, from an event designer, a nutritionist and two chefs. Issues covered include the importance of serving nourishing food, accommodating allergies and preferences and wine pairings.

Learning Objectives:

• Identify best practices in working with your food & beverage vendors and having them work together for you.
• Understand the most common mistakes and how now to make them.
• Identify new trends and how to use them effectively.