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Putting Character into Food and Beverage Menus
Jan 1, 2010 12:00pm ‐ Jan 1, 2010 1:00pm
Credits: None available.
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):
- Ali Chernenkoff
- Tahira Endean, CMP, CITP, CED, DES, Head of Program, IMEX
- Chef Robert LeCrom
- Chef Blair Rasmussen
Credits
- 1.00 - Contact Hours
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