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Diversity & Inclusion: What’s F&B Got to do with it?


Aug 13, 2019 11:00am ‐ Aug 13, 2019 12:00pm


Credits: None available.

Description

0.2 CSEP Points ILEA Core Curriculum: Food and Beverage - Pre-Production (also aligned with Venues - Pre-Production and Development, Entertainment - Pre-Production and Speaker Management - Pre-Production)
Proposed 1 CMP Clock Hour Domain A: Strategic Planning


Well planned and executed events should be effective and essential to an organization’s success. They should also host and drive diverse and inclusive experiences for everyone. Yet often they either fail or result in less than desired outcomes for some participants who have special dietary needs and/or other disabilities. Association professionals must regard diversity and inclusion as a strategic and logistical approach in the planning process and should consider all facets of the event, including the food and beverage being served. In this session, we will learn how to create more inclusive food and beverage environments, manage for diversity and capitalize on the unique perspectives of a diverse participant base.

Learner outcomes: 

  • Discover how diversity and inclusion are related to food and beverage. 
  • Learn how disability laws apply to different event participants.
  • Set forth a framework to manage for diversity and create inclusion at your events.

Speaker(s):

  • Tracy Stuckrath, Founder and Chief Food Officer, Thrive! Meetings & Events

Credits

Credits: None available.

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