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If you’ve done your due diligence and asked your guests if they have dietary needs, great job! – but that’s only half the battle. Allergens are often disguised even in well-labeled banquet menus, food prep methods can affect the safety of guests and some service styles breed opportunity for cross contact.
At the conclusion of the Think Tank, participants will be able to:
• Evaluate a hotel/catering menu for dietary needs
• Guide foodservice providers on what they need and how they want the needs fulfilled
• Work with participants in meeting their needs and provide a better customer
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