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2020 March Monthly Meeting

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

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.

Moderated by: Anton Ramus, National Sales Director at Showcare

Panelists include:
Linda Bruce, MS, LN
Ms Bruce has worked as a nutritionist in the US and internationally for over 20 years. She is an international speaker and trainer and has delivered presentations and seminars on a wide range of nutrition themes for Ministries of Health, the World Health Organization, Fortune 500 companies, US government agencies, universities, and non-governmental organizations in over 30 countries. Linda is known to convey simple, practical how-to information with passion, enthusiasm, and infectious energy.

During the Dish Food Trends in the Hospitality Industry event she will discuss how current nutrition and health trends can be blended into event meal planning to leave even the most diverse group of event participants satisfied.

Jessica Smith, MCI USA Senior Manager, Global Events, Association Management & Consulting

Jessica Smith joined MCI USA in September 2015, and currently serves as the Senior Manager of Global Events for the ITechLaw Association, Professional Development Consortium (PDC), Exis Global, as well as any in-house client looking to host a conference internationally.  Within this position she assists in hotel and offsite venue selection, contract negotiation, meeting logistics, onsite-management, and budget management.

Gene Hunt, Director of Events/Catering at the Hyatt Regency Washington

With 36 years of experience at Hyatt, including positions as Director of Events/Catering at the Hyatt Regency Washington, Hyatt Regency Greenwich, Hyatt Regency Crystal City and Grand Hyatt Washington, Gene has a passion for food and events.    Prior to his time with Hyatt, Gene worked for Vie de France and opened 48 restaurants in four years.   As Director of Events at Grand Hyatt Washington, he heads a team of 20 professionals, including event planners and event sales managers, who host some of Washington’s most iconic events, including Inaugural Balls, Smithsonian Museum openings and the Supreme Court.   Throughout his career, one of Gene’s favorite event was planning a vegan dinner for an audience most of whom preferred meat (Fashion for Paws).    Gene is also active in the LGBTQ community and spends most of his time with his partner Albert and his two dogs, Winston and Sateen.

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
$0
$20
Non-member Planner
$40
$50
Non-member Industry Partner
$60
$75
Non-member Student
$40
$40

Thank you to our Host Sponsor!

Annual Sponsors

Details

Date:
March 10
Time:
5:30 pm - 8:00 pm

Venue

FHI 360
1825 Connecticut Avenue NW
Washington, DC 20009 United States
+ Google Map
Phone:
202.884.8000
Website:
www.fhi360.org