A Menu for Disaster or Success?
Speaker: Tracy Stuckrath, CSEP, CMM, CHC, CFPM
How often are catering menus sold or chosen without knowing and making provisions for those attendees with special dietary needs? What keeps us from providing for them?
At meetings, the unimaginable can happen—serious illness, death—if inaccurate information is given or procedures skirted when handling food allergens. Life-threatening situations and potential financial repercussions are all realities.
This interactive session is intended to get participants thinking creatively, and critically, about their food and beverage events. More importantly, it encourages them to put themselves in the place of their attendees with dietary needs, and to consider their point of view in all aspects of the meeting experience.
After creating the list of foods that don't fit specific needs and things that could go wrong when procedures are ignored, participants then go through the list to determine what could be done differently to prevent each item and to uncover the potential financial, medical and legal disasters of not accommodating needs.
• Be able to evaluate a food & beverage about meeting and event contingency planning.
• Weigh risk factors to use when selecting food service providers.
• Learn to anticipate the “what ifs” in planning and serving food functions.
• Prepare to (better) partner with your vendors by developing plans to cover contingencies.
11:30 am - Noon
Noon - 12:30 PM
Lunch, courtesy of The Hilton Baltimore
12:30 - 12:45 PM
12:45 - 2:00 PM
Parking is on your own.