Leading Meeting Professionals

Professional Convention Management Association

June 2011 Convene CMP Series

Domain G: Meeting or Event Design

As we become more food-savvy, eco-friendly, and budget-conscious, we expect a lot out of our food-and-beverage events. How do we, as meetings and conventions professionals, ensure that we provide a menu that serves the objectives of our meeting while taking into consideration these new, culturally salient factors? Whether you are planning a reception, a sit-down dinner, a three-day conference, or a tasting menu, this course will demonstrate how to make your event as successful as possible. Course readings include the June 2011 Convene article “Menu Impossible;” Chapter 26 of Professional Meeting Management, Fifth Edition (PMM5); October 2009 Convene article “Portion Power;” and December 2009 Convene article “Portion Power, Part 2.”


To earn one hour of CEU credit (0.1 CEU), you must read this month's article and the related readings. After completing the quiz included in this course, you can submit for credit.

Program Information
Program Date:
June 01, 2011
Program Objectives
  • Identify ways to simultaneously green your menu, stretch your budget, and incorporate provocative culinary trends into your menu
  • Outline strategies to communicate with chefs and catering managers in order to optimize your food-and-beverage needs
  • Select specific logistical options to best serve your meeting’s objectives and the preferences of its attendees
Menu: Impossible
Individual module purchase: Selected
Professional Convention Management Association
Total CEUs: 0.10
This Program is presented free of charge.