IACC Food & Beverage Difference
IACC
IACC has partnered with thrive! meetings & events (thrive!) to deliver customized training to address the ever-changing and challenging food, beverage, and wellness trends and regulations that are driving consumer spending and impacting cross-sector operations within IACC member venues.
The workshops provide necessary and relevant education for all IACC members — conference venues, hotels, resorts — and their staff to better understand and capitalize on consumer dietary needs to create F&B experiences that are safe, nutritious, inclusive, and profitable for member venues. The workshops will be innovative and exceptional meeting experiences reflective of the IACC Difference.
Based on IACC’s own nutrition and wellness research, feedback from IACC members, changing delegate requirements, global health trends, and recent food and beverage regulations, the IACC F&B Difference workshops are custom-designed to meet the objectives of all IACC member venues and to establish a member-wide consistent F&B experience and philosophy that demonstrates knowledge, experience, and safety.
IACC F&B Difference is a series of multi-level in-person trainings to be delivered in a two- or three-day format and incorporate staff from all operation sectors. The recommended time span between each course being completed is 6-9 months in order to give venues and participants adequate time to effectively implement and incorporate new skills and knowledge into their job functions and daily routines.
To ensure the workshops are delivering the education and training needed for each venue and each staff member, all workshop participants will complete pre-and post-work assignments to assess their knowledge levels, skill sets, and comprehension before and after the workshop.
Pre and post-workshop webinars will support and extend the workshop learning for months beyond the in-person sessions.
The IACC F&B Difference
Baseline knowledge and information on the IACC F&B Difference
From IACC’s research and global trends impacting food and beverage, this course will address primary issues that everyone needs to understand. It will raise awareness of dietary needs for all staff. From facts and stats to labeling and communication standards, we will learn why, how, and what makes the IACC F&B Difference.
Learning Objectives:
- Learn attitudes and behavior around food and beverage are changing.
- Understand how IACC wants to and is leading the charge in food and beverage.
- Learn how attitudes and behavior can imply bullying and exclusion.
- Identify different dietary needs and generally describe who is eating.
Dietary Needs Uncovered
An in-depth look at a variety of dietary needs — food allergies, medical needs, lifestyle preferences, and religious beliefs — and nutrition guidelines that are shaping the food and beverage landscape.
Learning Objectives:
- Understand who is eating each way.
- Recognize the characteristics and needs of each dietary need.
- Learn how “hidden” ingredients can be hazardous.
F&B Rules: What Everyone Needs to Know
Know the laws and regulations from around the globe that impact menu planning for your global guests.
As an IACC member, you want to provide a food and beverage experience that rivals the competition and is inclusive of all kinds of dietary needs. And when it comes to catering and planning the events, you want to be mindful of the rules and regulations that govern food and beverage. This program will teach staff throughout the venue what they need to know to keep guests and attendees safe, welcome, and included while eating at their venue. Covering topics ranging from back of house food safety to in-room F&B amenities and catering and room service staff responsibilities to sundry shop offerings, participants will become fully aware of their role in the event food chain, how they provide inclusiveness and produce a delicious, safe and risk-free experience.
Learning Objectives:
- What does the ADA and other disability laws cover and how do they impact your events?
- How does the European Union Food Information Regulations of 2014 (EU1169) effect menu planning?
- How to meet needs without getting into trouble.
- Understand how new airline epinephrine laws affect the duty of care in the air.
F&B Is More than Just About Eating
Understanding the role each staff member has in providing a safe and inclusive experience for the guest.
From playing with your food and mixing up the latest beverages, to ensure the room design is accessible for all attendees and responding to an emergency, creating a memorable meal function is more than just what is being served.
A good meeting professional realizes that the décor, menus, accessibility, seating plans, service styles, emergency preparedness, and entertainment can and do influence attendee impressions and can impact brand identity.
In this session, you’ll explore ways to create unforgettable F&B experiences that are personal, distinctive, and devoured by your attendees.
Learning Objectives:
- Learn best practices on how to meet the needs of everyone.
- Understand how various event elements influence attendee perception and behavior.
- How to use your F&B events to improve attendee experiences.
The Event Food Chain: Whose Responsibility is it?
Understanding the role each staff member has in providing a safe and inclusive experience for the guest.
The event food chain is a linear network of individuals and departments within a venue from sales manager to event planner, food and beverage director to chef, and banquet captains to servers who produce and provide meals to attendees and guests. A food chain shows how the individuals and departments are related by the role each has throughout the process. Each level of the event food chain represents a different service level, and each member of the event food chain knows that they need to work with each other effectively every day to successfully execute exceptional food and beverage experiences. They also know to plan around food allergies and dietary restrictions. It’s good business.
In this session, we will address questions such as: Who’s responsibility is it to manage the dietary needs? To whom do we owe a legal duty of care? Are we meeting it? What is the risk of failing to do so for both the planner and the CSM? Are there best practices to manage attendee dietary needs?
Learning Objectives:
- Understand the role each staff member has in providing a safe and inclusive experience for the guest.
- Define duty of care for every member of the event food chain.
- Learn ways to mitigate risk while enhancing experiences for everyone.
- Collect tools for successfully managing dietary needs for both sides.
Developing the IACC F&B Experience
Understanding the importance of the conference center team developing a venue-specific protocol and communication plan related to specific dietary needs guests/attendees as guided by IACC principles and guidelines
The unique insights, perspectives and backgrounds that team members bring from each operational center are essential for venues to recognize and appreciate as they cultivate the atmosphere of safety, trust, and respect for guests’ food and beverage needs and wants. This course will be spent working together to develop a plan that works for that specific venue and has the buy-in from all operational centers.
Learning Objectives:
- Meals Revealed
- Culinary Audit
- Transformation Planning
- Foodie Experience Council Creation & Facilitation
- Review of or Creation of a Mystery F&B Shopping Program
- Design and Deliver Foodie Experience Training for all staff
- Train The Trainer Program
- Onboarding Committee
- Outside the Meeting Space
- Implement new food safety standards for themselves and their food services partners.
- Elevate communication to ensure dietary needs are accommodated correctly and safely.
- Improve guest experiences, and in turn, customer and employee retention levels Increase the value of stakeholder relationships and the bottom line.
- Reduce risk and liability.
The ABCs of Managing Food Allergies & Other Dietary Needs at Meetings
19 March 2020 – 8am PDT / 11am EDT / 4pm GMT / 5pm CET
A is for Anaphylaxis. B is for Budget. C is for Chefs – The list goes on to cover 23 other terms and how they impact the creation, production and service of event food and beverage.
Managing Dietary & Allergens Effectively
04 June 2020 – 8am PDT / 11am EDT / 4pm GMT / 5pm CET
This webinar puts menu design and management under the spotlight, and arms IACC members and venues with best practices and the knowledge on how to create safe, healthy and delicious menus, no matter the dietary need.
Top 10 F&B Questions Answered
03 September 2020 – 8am PDT / 11am EDT / 4pm GMT / 5pm CET
Good F&B has become imperative to events, so being on the same page as your meeting planners and guests with food selections, cocktails, wellness, style of service and food sourcing makes all the difference. We’ve rounded up the top 10 key F&B questions you should be asking and give you the answers in this session. Questions can be submitted in advance to have them addressed in the session (askTracy@thrivemeetings.com).
Wasted
5 November 2020 – 8am PDT / 11am EDT / 4pm GMT / 5pm CET
Do you know how much food was thrown away at your last meeting? Globally, more than 30% of food is thrown away each year. In the meetings industry, that equates to billions of dollars wasted. Think it doesn’t affect your bottom line? Think again! The decisions you make when planning menus can help you save money and reduce waste.
To take advantage of this fantastic training to reduce risk, improve the attendee experience, and positively impact your bottom line, please contact:
Tracy Stuckrath, CSEP, CMM, CFPM
thrive! Meetings & events
Tel: +01 252-489-9499 (Hathaway Rabette, sales manager)
Cell: +01 404-242-0530
Email: Tracy@thrivemeetings.com