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March 8, 2012: Exhibitor 2012

Food-related diseases are on the rise, with approximately 45% of your attendees likely to have one or more of them. The 2008 Americans with Disabilities Act Amendment Act protects some and prohibits discrimination on the basis of having to eat a certain way. On March 8, at Exhibitor 2012, Tracy Stuckrath, CSEP, CMM, CHC, an event professional with food allergies, will help you understand: Who is making these requests and why are they increasing Different dietary needs, from food allergies and intolerances to medical conditions and personal preference Legal reasons to be concerned about meeting these needs When do these…

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February 24, 2012: GaMPI Meetings Exploration Conference

I Can’t Eat That! How to Successfully Incorporate Guest’s Dietary Needs into Your F&B Plans The Georgia Chapter of Meeting Professionals International (GaMPI) is hosting its annual Meetings Exploration Conference (MEC) February 22-24, 2012 at the Atlanta Convention Center at AmericasMart in downtown Atlanta.  As the “Heart & Soul of Meetings” in the Southeast, the MEC attracts 700 to 800 meeting planners and suppliers from across the country. The education sessions are top notch presented by speakers, including Tracy Stuckrath, CSEP, CMM, CHC, with many years experience. The exhibit hall has various exhibitors all waiting for you to learn about their…

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February 27, 2012: Catersource

I Can’t Eat That! Managing Dietary Needs of Guests Do you often wonder whether the event attendees who ask for special meals are just picky eaters or on one of the latest fad diets? You’re not alone. There are millions of people who have chosen to follow a specific diet or just don’t like a specific food (I personally dislike cucumbers and melons), but there are millions of others who have food allergies, celiac disease, heart disease or another disease that requires them to eat a specific way to stay safe and healthy. At Catersource 2012 in Las Vegas, Tracy will…

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Catersource “Get Fresh”: January 2012

In the latest Fresh Ideas from the ICA in Catersource’s Get Fresh newsletter, Tracy Stuckrath, CSEP, CMM, CHC talks about how to manage the dietary needs of guests in “Tolerating Intolerance.” She says its important to be proactive in your planning – ask guests about their needs in advance, update your recipes so they can be prepared multiple ways to accommodate different needs. Its also important to pay attention to cross contamination in the kitchen and on the buffets.

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