Hospitality Sessions for Custom Programs
Food and Beverage Management
Food and Beverage Trends: What
are people eating and why?
To be successful, food service managers need to be aware of what the current food and beverage trends are and what global issues will likely impact them in the future. This session will provide an overview of current food and beverage trends, discuss some of the global issues that may influence these trends in the future, use hands-on experiments to teach how to evaluate consumer's food preferences, and discuss today's top ten global trends in food and beverage offerings.
Concessions, properly managed, can contribute significantly to revenue gained from functions such as sporting events, conventions, or other types of occasions and venues. This session will cover principles and practices of concessions operations management, and include discussions of product selection, logistics and supply considerations, inventory management, financial analysis, cash control, and human resource considerations. Topics discussed will include selecting products with appropriate margins which appeal to the targeted market, managing the logistical demands of a specific type of concession operation, establishing inventory standards and controlling inventory, controlling the use of labor, establishing and maintaining time standards for customer service, establishing an effective cash control procedure, and handling cash.
Culture and Cuisine
In today's global environment, it is crucial for those working in the hospitality industry to have an understanding and appreciation of the significance of culture on travelers' food preferences. It is also important to have an understanding of cultural variances in meal service expectations and manners associated with dining. This session briefly reviews the history of foods in the world and the "flow" of food products over time. It introduces participants to various food preparation techniques associated with common foods, as well as different seasonings and flavors reflective of world cultures. Service expectations of diners from varied cultural backgrounds are discussed, along with the respective manners and characteristics associated with international dining. Finally, we examine today's globalization of the food supply, including the impact of globalization on the agricultural environment and the foods now consumed by multiple cultures.