Be the first to like this
Just a few years ago, planners were screaming about coffee that cost $80/gallon. Now it approaches $100/gallon. Buffets, which once were the budget-friendly option, now cost more than plated meals. Every meeting needs food and beverage, but the art of culinary negotiation is still one that remains elusive for many meeting planners. In this session, industry veteran Paula Rigling will share her tips for how to save money without sacrificing quality during culinary negotiations, and how to partner with your hotel, venue or catering salespeople to craft high quality, yet affordable menus. This session is worth .5 CMP-IS clock hours in Strategic Domain D: Financial Management. Presented by Paula Rigling at PYM LIVE Austin on May 21, 2014. For more information about PYM and its events for meeting and event planners, visit: http://PlanYourMeetings.com/events
Clipping is a handy way to collect important slides you want to go back to later.