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.
June 01, 2011
Professional Convention Management Association
Total CEUs: 0.10
This Program is presented free of charge.