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2020 March Monthly Meeting

March 10 @ 5:30 pm - 8:00 pm

Moderated by: Anton Ramus, National Sales Director at Showcare

Topic: The Dish: Food Trends in the Hospitality Industry  — Today’s Dietary Requirements and the Future Outlook for Event Menu Planning
A panel including chefs, a nutritionist and a meeting planner discuss food trends in today’s hospitality industry. Participate in an open conversation about realistic approaches to menu planning for large and small events that have diverse audiences with diverse palates and dietary restrictions. How does current menu planning vary from hotel service to convention service? What are the trends in food items for young and old? What are some examples of menus that have evoked positive or negative reviews from meeting attendees? How do you balance offering a variety of food choices and cost. Come prepared to share experiences that other can learn from.

This educational program is planned for .75 clock hours for CEU credits under the domain/knowledge area of Meeting or Event Design.

Until 3/9/2020
12 noon
After 3/9/2020
12 noon
and onsite
AMPs Members
Included in Membership
Non-member Planner
Non-member Industry Partner
Non-member Student

Thank you to our Host Sponsor!

Annual Sponsors


March 10
5:30 pm - 8:00 pm


FHI 360
1825 Connecticut Avenue NW
Washington, DC 20009 United States
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