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Putting Character into Food and Beverage Menus

‐ 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.
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  • 1.00 - Contact Hours

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