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May 2, 2008
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Mouth-watering seminar on getting the food right




Further proof that food is one of the tastiest topics currently landing on the plate of live and experiential marketers is a new one-day seminar focusing on the pressing issues in events catering. Entitled Food For Thought, it will be hosted jointly by the Association of British Professional Conference Organisers (ABPCO) and CAT Publications, and will take place at The Royal College of Physicians, Regent's Park, London on Friday 30 June 2006.

Creative catering that’s appropriate for the delegate profile is increasingly becoming one of the keystones of a successful event, and Food For Thought will look at ways organisers can improve their culinary offerings.

The seminar will include a number of presentations, with speakers challenging traditional practices. Meetings industry consultant Tony Carey, for instance, will be speaking on the implications for organisers and venues of delegates’ higher culinary sophistication, which is leading to demands for greater choice and better information on the origins of the food being offered to them. There is also a greater general fear of illness caused by eating the unfamiliar or the uncooked, and more awareness of food allergies.

Other speakers include registered dietitian Linda Main and Anthony Marshall, executive chef at the London Hilton on Park Lane.

Food For Thought will also debate the timing of meals, discussing whether delegates should be allowed to ‘graze’ over longer periods of time, so they can choose what they need when they need it in order to be in the best condition to enjoy the conference.

The event will be moderated by Peter Mainprice, managing director of Index Communications Meeting Services and immediate past chair of ABPCO. Commenting on the seminar, Mainprice said: “Enhancing delegate experiences as well as ensuring their wellbeing is the responsibility of all conference and event organisers. Catering is a pivotal point in any event and represents a significant source of wellbeing or frustration.”


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