Description
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.
Speaker(s):