Food and Beverage Essentials
Effectively managing and selecting food and beverages for a convention, conference, event or meeting means successfully working with many variables and resources. This course will examine the detailed process, beginning with assessing your group and their needs, understanding the different roles that food and beverage can play within a program and creating an appropriate and realistic budget. Once these elements are in place, the fun really begins with learning how to work with a hotel or off-premises caterer to create wonderful menus while staying within your budget.
Special Guest Speaker
Chef Travis Montano, Executive Chef, Fox Sports Grill, San Diego
Chef Montano will discuss the benefits and ease of working with a planner who has fundamental knowledge of culinary arts. How a few key understandings in how a kitchen functions can make for a better relationship with Back of House (BOH). That understanding food costs and seasonal availability can make for better negotiation leverage when attempting to keep on budget. He will also be sharing his experience over the years of having both strong knowledge planners and the challenges faced with those who have little knowledge.
This is a core course in the Meeting and Event Planning Certificate Program.
Prework Assignment: Read chapter 26 from the Professional Meeting Management 5th Edition textbook