Coronavirus has captured the attention of the entire world, but the meetings and travel industry have been hit harder than most others. This session will discuss the Coronavirus and the decisions meeting sponsors are having to make whether the Event is a go or no-go and whether the Force Majeure Clause is applicable. We will also cover the legal standards that apply to all Force Majeure Clauses in contracts and what they need to say to protect meeting sponsors in the future. What about insurance? Do any policies cover this risk?
This session is a must-attend for all meeting/convention/event planners who are making decisions on both their current meeting plans and future contracts. This session will have important information for suppliers as well.
1. Define when Coronavirus, or any other calamity, is a Force majeure;
2. Understand how Force Majeure clauses are interpreted and the role of “foreseeability” when preparing the clauses;
3. Define the meaning of Impossibility, Illegality, Commercial Impracticability, and Frustration of Purpose and how contract law applies these terms
1 Clock Hour | Domain C: Risk Management
While COVID-19 has not been proven to be transferable through food, can it theoretically be possible? Think about all the touch points there is with the food and beverage we serve at events. Food safety is something planners often overlook, relying on caterers to handle. In the new normal, what do we need to consider about our attendees safety as it relates to the food and beverage we serve them. Buffets vs plated vs boxed? Single-serve prepackaged food? How many people do we sit at table = social distancing? Do we need to add sneeze guards? F&B costs are already high, what if we need to have more servers so to serve the buffets? Do we need to add hand washing stations to the rooms? Do we go back to using bottled water vs. water jugs.
1. Learn the what questions you should ask food service providers about their food safety practices.
2. Familiarize yourself with food safety policies and practices required of food service providers
3. Discover ways to provide safe food and beverage experiences easily.Speaker(s):