Mexico Food Fair seeks to become the main window for Mexican producers of quality food products to broaden their client base in the North American Markets.
The document is a proposal for a Food Fest event organized by IIHM Jaipur to showcase cuisines from around the world. The proposal outlines the goals of offering delicious food and drinks from different cultures, implementing hospitality skills, and providing sponsors with publicity opportunities in exchange for their support. Major attractions will include fashion shows, live music, a kids zone and bar. General managers, chefs, educators and media are invited, while Anthem Events and Red Cherry Clothings will sponsor.
Real Food Festival Sunshine Coast - Stakeholdersrealfoodfestival
The Real Food Festival is a fantastic celebration of the wonderful variety of food that Sunshine Coast producers, manufacturers and restaurants have to offer, and a brilliant way to talk, taste and buy from them.
The various events, demonstrations, discussions and other activities throughout the weekend mean that the Festival has something for everyone and is a great way for people to support the best of Sunshine Coast regional food.
http://realfoodfestival.com.au
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
Red Corner is an event planning company that has been operating for 10 years. They specialize in corporate events, dinners, fundraisers, and private events. The document provides information about Red Corner, including their vision, mission, and values. It also includes a company profile, letters proposing event planning services and contracts to a client and supplier, an event brief, floor plan, working committee, timeline, and budget proposal for a 50th birthday celebration event.
The document is a proposal for a Food Fest event organized by IIHM Jaipur to showcase cuisines from around the world. The proposal outlines the goals of offering delicious food and drinks from different cultures, implementing hospitality skills, and providing sponsors with publicity opportunities in exchange for their support. Major attractions will include fashion shows, live music, a kids zone and bar. General managers, chefs, educators and media are invited, while Anthem Events and Red Cherry Clothings will sponsor.
Real Food Festival Sunshine Coast - Stakeholdersrealfoodfestival
The Real Food Festival is a fantastic celebration of the wonderful variety of food that Sunshine Coast producers, manufacturers and restaurants have to offer, and a brilliant way to talk, taste and buy from them.
The various events, demonstrations, discussions and other activities throughout the weekend mean that the Festival has something for everyone and is a great way for people to support the best of Sunshine Coast regional food.
http://realfoodfestival.com.au
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
Red Corner is an event planning company that has been operating for 10 years. They specialize in corporate events, dinners, fundraisers, and private events. The document provides information about Red Corner, including their vision, mission, and values. It also includes a company profile, letters proposing event planning services and contracts to a client and supplier, an event brief, floor plan, working committee, timeline, and budget proposal for a 50th birthday celebration event.
The document describes several traditional foods that are commonly eaten during Christmas celebrations in Mexico. It discusses tamales, which are cornmeal dumplings stuffed with various fillings and steamed in corn husks or banana leaves. It also mentions the Mexican Christmas salad, which contains an array of colorful ingredients like beets, apples, carrots, and pomegranate seeds. Additionally, it provides details on other festive dishes in Mexico during Christmas such as bacalao (salted codfish), romeritos en revoltijo (shrimp cakes with mole sauce), pozole (hominy soup), and various sweet treats including buñuelos (fried dough), Mexican fruit punch, and king cake.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
The document provides a checklist of daily closing duties for a cafe. It includes tasks like cleaning and stocking bathrooms, dusting and sweeping dining areas, wiping down surfaces, taking inventory of supplies, and ensuring all items are properly stored away. The checklist must be initialed after each task is completed and signed by the closing manager.
Project from my exchange in Canada. Presentation to support the project of my group for the Christmas Party.
Presentation Design and Layout: Thais Pastén
This document provides information on cocktails, including their history, basic techniques for making them, essential equipment, and types of cocktails. It begins by defining what a cocktail is and noting they are typically made with a distilled spirit as the base. It then discusses the believed origins of the term "cocktail" and basic techniques like shaking, stirring, and muddling. The document also outlines the key components of a cocktail, categories like sour and aromatic cocktails, and popular rum cocktails.
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Here you can find 21 ways to boost your event or conference. Cyriel has a lot of experience as Master of Interaction and loves to share his knowledge and experience in some very practical ways to inspire, engage and wake up your audience. Enjoy!
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it
The document discusses planning and presenting buffets. It addresses menu development, considering themes, guest expectations and profitability. Safety, sanitation and maintaining proper food temperatures are priorities. Buffets can be laid out in single or double-sided styles, and action stations allow interaction. Hors d'oeuvres should be neatly presented and portioned to be appealing from start to finish.
One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
The document provides information on the history, production process, and types of whisky/whiskey. It discusses how whisky/whiskey gets its name depending on whether it's from the US, Ireland, or Commonwealth countries. The production process involves malting, mashing, fermentation, distillation, and maturation. There are different types including single malt, blended malt, single grain, and blended whisky/whiskey. Popular whisky regions discussed are Scotland, America, Canada, and Ireland.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Maria Rodriguez
Office: 973-273-0273
Cell: 973-876-5412
mrodriguez@latinofoodshow.com
Mailing Address:
Latino Food Show
123 Main Street, Suite 456
Secaucus, NJ 07094
Website: www.latinofoodshow.com
Thank you for your consideration!
trade show booth rental boston & trade show booth.pptxTriumfo
trade show booth construction in Boston are events that provide multiple opportunities such to earn revenue, drive sales and make your place in the market, all at the same time. It also gives you a great chance to interact directly with your customers and get their opinion and experience about your products and services. You can expand your brand’s outreach in the market directly before audiences of professionals and users Read More:- https://www.triumfo.us/trade-show-booth-rental-and-exhibits-boston/
The document describes several traditional foods that are commonly eaten during Christmas celebrations in Mexico. It discusses tamales, which are cornmeal dumplings stuffed with various fillings and steamed in corn husks or banana leaves. It also mentions the Mexican Christmas salad, which contains an array of colorful ingredients like beets, apples, carrots, and pomegranate seeds. Additionally, it provides details on other festive dishes in Mexico during Christmas such as bacalao (salted codfish), romeritos en revoltijo (shrimp cakes with mole sauce), pozole (hominy soup), and various sweet treats including buñuelos (fried dough), Mexican fruit punch, and king cake.
This document discusses food and beverage service areas and equipment. It covers three main types of equipment: fixed, mobile, and circulating. Design and purchasing factors for equipment include clientele, location, layout, funds, and types of service offered. It describes key service areas including the stillroom, hotplate, and dishwashing area. Finally, it provides details on types of glassware, chinaware, flatware, and cutlery used for food and beverage service.
The document provides a checklist of daily closing duties for a cafe. It includes tasks like cleaning and stocking bathrooms, dusting and sweeping dining areas, wiping down surfaces, taking inventory of supplies, and ensuring all items are properly stored away. The checklist must be initialed after each task is completed and signed by the closing manager.
Project from my exchange in Canada. Presentation to support the project of my group for the Christmas Party.
Presentation Design and Layout: Thais Pastén
This document provides information on cocktails, including their history, basic techniques for making them, essential equipment, and types of cocktails. It begins by defining what a cocktail is and noting they are typically made with a distilled spirit as the base. It then discusses the believed origins of the term "cocktail" and basic techniques like shaking, stirring, and muddling. The document also outlines the key components of a cocktail, categories like sour and aromatic cocktails, and popular rum cocktails.
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Here you can find 21 ways to boost your event or conference. Cyriel has a lot of experience as Master of Interaction and loves to share his knowledge and experience in some very practical ways to inspire, engage and wake up your audience. Enjoy!
This document lists various pieces of silverware, dishes, and glassware used for serving food and beverages. It includes descriptions of flatware placements from left to right, as well as specialized serving pieces for different foods like shellfish, snacks, soups, salads, desserts, tea and coffee service, carving and more. It also provides descriptions and typical volume measurements for various types of bar glasses.
This document discusses food and beverage service personnel and their roles. It describes different types of food and beverage establishments and common positions within their staffing structures. Key positions discussed include food and beverage managers, restaurant managers, head waiters, waiters, cashiers, bar staff, and banqueting staff. It also outlines important attributes for food and beverage service personnel such as knowledge, punctuality, personality, customer service skills, and honesty.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it
The document discusses planning and presenting buffets. It addresses menu development, considering themes, guest expectations and profitability. Safety, sanitation and maintaining proper food temperatures are priorities. Buffets can be laid out in single or double-sided styles, and action stations allow interaction. Hors d'oeuvres should be neatly presented and portioned to be appealing from start to finish.
One of the most important responsibilities of restaurant staff is to prepare the restaurant for service through tasks known as "ménage", "mise en scene", and "mise en place". This involves thorough cleaning, maintenance, and setup of the dining area as well as stocking the side station from which waiters will work with all necessary serving equipment, glassware, flatware, linens and condiments arranged in a uniform manner. Proper preparation of the restaurant and side station helps ensure smooth and efficient service during busy meal periods.
This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The
The document provides information on the history, production process, and types of whisky/whiskey. It discusses how whisky/whiskey gets its name depending on whether it's from the US, Ireland, or Commonwealth countries. The production process involves malting, mashing, fermentation, distillation, and maturation. There are different types including single malt, blended malt, single grain, and blended whisky/whiskey. Popular whisky regions discussed are Scotland, America, Canada, and Ireland.
Whisky: Introduction, History, Production process, types of Whisky, Scotch Whisky, American Whisky, Irish Whisky, Canadian whisky, Indian whisky, Service of whkisy, popular brands
Maria Rodriguez
Office: 973-273-0273
Cell: 973-876-5412
mrodriguez@latinofoodshow.com
Mailing Address:
Latino Food Show
123 Main Street, Suite 456
Secaucus, NJ 07094
Website: www.latinofoodshow.com
Thank you for your consideration!
trade show booth rental boston & trade show booth.pptxTriumfo
trade show booth construction in Boston are events that provide multiple opportunities such to earn revenue, drive sales and make your place in the market, all at the same time. It also gives you a great chance to interact directly with your customers and get their opinion and experience about your products and services. You can expand your brand’s outreach in the market directly before audiences of professionals and users Read More:- https://www.triumfo.us/trade-show-booth-rental-and-exhibits-boston/
This document provides information about sponsorship opportunities for three Paella festivals taking place in Florida, New Jersey, and California in 2015. It details the event dates and locations, expected audience demographics, event highlights including cooking competitions and cultural activities, and benefits provided to sponsors at different partnership levels for national sponsors engaged in all three festivals or regional sponsors in one location. Sponsor benefits include branding and logo placement, marketing and PR promotions, on-site activations and hospitality, and post-event recognition.
The two-week "Discover Albariño" promotion in NYC from June 6-19, 2010 was successful in raising awareness of Rías Baixas Albariño wines. 16 restaurants offered special deals on Albariño and the promotion included advertising, social media initiatives, an Albariño street team, media outreach, and consumer events. Results included increased Albariño sales, new placements on restaurant lists, and over 22 million media impressions.
Microsoft PowerPoint - The Long Beach Int'l Beauty Expo PPTNAIL.ws
The International Beauty Expo 2010 will take place October 23-24, 2011 at the Long Beach Convention Center in Long Beach, California. The expo, organized by the Long Beach International Beauty Expo, is expected to host over 200 exhibitors and attract over 20,000 visitors ages 18-54. The expo will feature educational seminars, a trade gathering for beauty professionals, new product launches, styling shows, and a press conference. The convention center offers 214,000 square feet of exhibition space and is located near the Queen Mary ship, Aquarium of the Pacific, and Shoreline Village shopping mall.
Latin American Fashion Week (LAFWC) is a biannual fashion event that showcases local and international Latin American designers and provides opportunities for models, artists, and other industry professionals; the document outlines sponsorship opportunities for the 2014 event ranging from $600-1200 that provide advertising, networking benefits, and support for LAFWC's mission of cultivating the art and fashion community while supporting small businesses and charitable causes.
The document promotes partnering with OC Weekly to reach their readers for advertising and events. It provides readership demographics showing that 41% of OC residents who dine out frequently get dining information from OC Weekly. It then describes an upcoming event called "Decadence" that will have 2,200-3,000 attendees and promote local restaurants. Partnering businesses will receive various advertising benefits and participating restaurants can showcase their business at the event for $275.
This document provides information about the Franchise Food Trade Show, including a description of the event, sponsorship packages, and terms. It summarizes as:
The document outlines the Franchise Food Trade Show, a 3-day event in April 2016 that will showcase new pre-packaged foods and desserts. Buyers from grocery stores, restaurants, and catering companies will sample products from 500 vendors. Various sponsorship packages are available, ranging from $150,000 for title sponsors to $4,000 for ambassador sponsors, and all provide branding and promotional benefits. The event will take place at the Toronto Metro Convention Centre and be co-presented with Food Network Canada.
Miami International Fashion Week Sponsorship 2010 Gloss VipGlossVIP
JENNIFER RODRIGUEZ
Tel: 305.555.1212
Email: Jennifer@GlossVIP.com
All sponsorship opportunities are customized to each sponsor’s needs and budget.
Please contact Kim Bella to discuss how we can create a customized sponsorship package for your brand.
2016 Long Grove Festivals Sponsorship DeckGil Shalmon
The document provides information about three festivals held in Long Grove, Illinois in 2016 - from June 24-26, May 20-22, and September 23-25. It estimates attendance of 15,000, 17,000 and 20,000 respectively. The festivals offer various sponsorship opportunities ranging from $10,000 to become the title sponsor, $3,000 to sponsor the entertainment stage, $1,000 for a display space, or $500 as a community supporter. Ravenswood Event Services is the contact for sponsorship inquiries.
The document is an invitation and information kit for potential sponsors and exhibitors of the 2015 Fiesta in America event. Some key details:
- Fiesta in America is a 501(c)(3) nonprofit that hosts an annual two-day cultural festival and trade show aimed at the Filipino American community.
- The 2015 event will be held on August 15-16 at the Meadowlands Expo Center in Secaucus, New Jersey and expects to draw over 10,000 visitors.
- Exhibitor booths and sponsorship opportunities are available for businesses to connect with the Filipino American market, which has above-average incomes and spending power.
Bakery Showcase is the Canadian baking industry marketplace where bakeries (commercial, wholesale, retail & in-store)
and food service industry professionals meet to see, feel, touch & taste the newest products and services for their businesses.
Attendee information:
Wholesale & commercial bakeries (intermediate and large volume), retail bakeries (independent & franchise), patisseries, grocery chains / mass market / supermarket in-store bakery, c-stores, food service establishments (restaurants, cafes, hotels, caterers), specialty bakers, brokers, baking profession schools, consultants, government buyers, local and international trade missions
Exhibitor information:
Companies that manufacture, market, distribute, brokerage, baking ingredients, baked products (fresh, proof & bake, par-baked, freezer-to-oven, thaw & serve) baking equipment, packaging, supplies, technology and services.
The Latino quinceañera celebration originated centuries ago as a coming-of-age celebration for girls turning 15 to mark their passage to womanhood. Over time, quinceañeras have evolved into lavish celebrations that now include elaborate dresses, mariachi bands, DJs, venues, cakes, and more, with families now spending an average of $20,000. The multi-million dollar quinceañera industry has become a significant family affair and cultural tradition for Latinos.
The Mexico Gourmet Festival is a two-day event celebrating Mexican traditions of food, art and Day of the Dead. It will feature a gourmet food festival with chefs from Mexico and California, live music, parades of Catrina figures, a fashion show of Day of the Dead costumes, and displays of hand-painted Catrina dolls. The goal is to attract 500 guests and showcase Mexican culture. Sponsorship opportunities include booth spaces, marketing benefits and VIP access.
The document provides information about the International Floriculture Expo trade show that will take place June 8-10, 2015 in Chicago, Illinois. It summarizes that the trade show brings together buyers from the floral industry and connects them with companies that offer products and services. It also notes that the trade show will be co-located with the United Fresh and FMI events, combining retailers from various fresh food categories. The document provides details on exhibitor benefits, key buyer programs, and attendee demographics.
The bakery market in Canada, including frozen bakery and desserts, registered total value sales of C$8.6 billion. The bakery product market in Canada is expected to reach C$9.6 billion in value sales by 2016.
Caruso Affiliated creates new urban destinations focused on shopping, dining, entertainment, and residential experiences. Their signature properties, The Grove and The Americana at Brand, attract affluent customers from a wide area. The Grove averages 40,000 daily visitors and has high sales and spending per visitor. It draws from a wide trade area and demographic of mostly affluent, educated individuals. The Americana at Brand is a new mixed-use development combining retail, dining, entertainment and residences in Glendale. Caruso Affiliated offers branding opportunities through large-scale events that attract significant media coverage and visitors.
This document provides information about sponsorship opportunities for the 6th Annual Cuban Sandwich Festival in Tampa Bay from March 31st to April 2nd, 2017. It details various sponsorship levels from $1,000 to $15,000, which include benefits like logo placement, tickets, banners, and mentions. The festival expects to attract 45,000 people over the weekend to enjoy Cuban culture, food, entertainment and compete to make the world's largest Cuban sandwich.
The document summarizes an annual trade exhibition in Lebanon called HORECA that brings together over 500 participants from the foodservice and hospitality industries. It highlights various competitions, workshops, and presentations at the 3-day event focused on culinary arts, beverages, and innovations. Exhibitors include over 330 suppliers and the exhibition attracts over 15,000 industry professionals each year looking to network, gain insights, and discover new products and ideas.
2014 Farm to Table Pittsburgh Exhibitor & Sponsorship InformationMary Hagan
This is the 8th year that the Farm to Table Pittsburgh Local Food Conference has been feeding the minds and stomachs of hungry Locavores.
Farm to Table Pittsburgh is an educational program that teaches healthy eating and food preparation methods.
Are you interested in exhibiting, sponsoring, or attending the event this year? Learn more about it on our website: www.FarmToTablePA.com
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
How are Lilac French Bulldogs Beauty Charming the World and Capturing Hearts....Lacey Max
“After being the most listed dog breed in the United States for 31
years in a row, the Labrador Retriever has dropped to second place
in the American Kennel Club's annual survey of the country's most
popular canines. The French Bulldog is the new top dog in the
United States as of 2022. The stylish puppy has ascended the
rankings in rapid time despite having health concerns and limited
color choices.”
Discover timeless style with the 2022 Vintage Roman Numerals Men's Ring. Crafted from premium stainless steel, this 6mm wide ring embodies elegance and durability. Perfect as a gift, it seamlessly blends classic Roman numeral detailing with modern sophistication, making it an ideal accessory for any occasion.
https://rb.gy/usj1a2
Digital Marketing with a Focus on Sustainabilitysssourabhsharma
Digital Marketing best practices including influencer marketing, content creators, and omnichannel marketing for Sustainable Brands at the Sustainable Cosmetics Summit 2024 in New York
Call8328958814 satta matka Kalyan result satta guessing➑➌➋➑➒➎➑➑➊➍
Satta Matka Kalyan Main Mumbai Fastest Results
Satta Matka ❋ Sattamatka ❋ New Mumbai Ratan Satta Matka ❋ Fast Matka ❋ Milan Market ❋ Kalyan Matka Results ❋ Satta Game ❋ Matka Game ❋ Satta Matka ❋ Kalyan Satta Matka ❋ Mumbai Main ❋ Online Matka Results ❋ Satta Matka Tips ❋ Milan Chart ❋ Satta Matka Boss❋ New Star Day ❋ Satta King ❋ Live Satta Matka Results ❋ Satta Matka Company ❋ Indian Matka ❋ Satta Matka 143❋ Kalyan Night Matka..
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challengesHolger Mueller
Holger Mueller of Constellation Research shares his key takeaways from SAP's Sapphire confernece, held in Orlando, June 3rd till 5th 2024, in the Orange Convention Center.
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
Building Your Employer Brand with Social MediaLuanWise
Presented at The Global HR Summit, 6th June 2024
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Organizational Change Leadership Agile Tour Geneve 2024
Mexico Food Fair 2013
1. SEPTEMBER 18,19 & 20, 2013
Los Angeles Convention Center
West Hall B
from 10:00 a.m. to 7:00 p.m.
FREE ADMISSION
2. Note: The sponsor logos pictured here are solely portrayed as an example of sponsor image
positioning within the publicity and ARE NOT CONFIRMED SPONSORS
3. Welcome to Los Angeles
It is my honor to welcome
MEXICO FOOD FAIR 2013, the
first of its kind in USA, to the
City of Los Angeles during our
Latino Heritage Month at the
beautiful Los Angeles
Convention Center.
We invite Angelenos to attend
this premier food fair and
flavor the tastes of México.
Mayor Antonio Villaraigosa
6. MEXICO FOOD FAIR will be an unprecedented showcase of the cultural &
gastronomical wealth of Mexico through the diversity of flavors and colors of its
different regions.
Our show will be the perfect gathering place for North American buyers,
intermediaries, distributors and end consumers of Mexican processed food to
meet directly with the producers and suppliers of such goods.
MEXICO FOOD FAIR, will offer the widest array of Mexican processed foods
imaginable, so that buyers can choose the best products at the best prices; while
giving the producers an unrivalled opportunity to broaden their client base in the
North American Market.
This will be the first of a series of events of its kind, which will take place annually
in California and will also travel throughout North America.
Admission will be FREE of charge and OPEN to the general public.
MEXICO FOOD FAIR
7. VISION
MEXICO FOOD FAIR seeks to:
Become the main window for Mexican producers of quality food
products to broaden their client base in the North American
Markets
Offer the North American buyers of Mexican food products a wide
array of what Mexico has to offer so that they can increase their
options
Build profitable alliances directly between the producers of goods
and their buyers
Reshape the business focus of Mexican producers in the way they
relate to their clients, so that they can achieve higher goals and
conquer new markets
Work alongside with producers associations and guilds, to
promote mutual cooperation and salience of Mexican producers.
9. OBJECTIVES
Generate a meeting ground between the supply (Mexican Food Producers
and derivatives) and the demand (US based buyers) in the City of Los
Angeles and eventually beyond.
Close sales, establish relationships and business ventures between the
producers and buyers such as:
Distributors of Groceries
Supermarkets
Independent Markets
Restaurant Chains
Independent Restaurants
Hotels
Casinos
Fast Food Establishments
To offer Mexican producers a chance to understand the complexities of
the market they intend to sell to, its quality standards and to assess the
supply-demand characteristics.
To supply producers with a prospective client list in a short period of time.
To serve as a basis for standardized pricing of comparable products in
similar markets.
To offer the general public a flavorsome demonstration of diverse quality
products that Mexico and its regions have to offer.
10. ATTENDEES– FOOD INDUSTRY AND ITS
DIVISIONS
Meat
Dairy
Organic
Traditional and new products
Healthy eating programs and
products.
Business Management by Division
Bakery
Medical Foods
Coffee and Tea
Canned Food
Alcoholic Beverages
Non Alcoholic Drinks
Dry Food and Goods.
11. ACTIVITIES
Inauguration Ribbon Cutting Ceremony
Product Exhibition
Wholesale
Open Forum
Specialized Conferences
Grafitti Wall
Special Awards Ceremony “ECM”
Workshops
Documentary Showings “Sabores y Saberes”
Foto Gallery
Conceptual Showcases
Programmed Meetings
Special Showcase of Jaime & Ramiro Chefs from “Mi Casita Mexicana”
Lecture by Gregorio Luke on Mexican Food
Showcase : Master Chef Aquiles Chávez “Author Cuisine”
Showcase: Master Chef Pati Jinich “Pati´s Mexican Table”
Closing Night (Cocktail –Show)
12. Workshops by:
Mexican Angeleno Chefs
Chef Rocio Camacho
Rocio's Mole de los Dioses
Chef Juan Mondragón
Juan’s Restaurante
13. A recognition of merit will be awarded to the people and businesses that uphold
the customs and traditions of Mexican Gastronomy with quality, taste and
service of excellence.
Embajadores
de la
Comida Mexicana
(Mexican Food Ambassadors)
AWARD CEREMONY
15. LECTURES
Open enrollment lessons with internationally renowned Mexican Chefs
and guests, directed to culinary students from the best schools in
California to enhance their knowledge and understanding of real Mexican
gastronomy.
These lectures will be free of charge and will provide a certificate of
attendance to the participants (if required for class or work credit).
19. 10 ft. X 10 ft. - Pipe / Drape
$2,500.00
Includes: Expositor brand sign, table, 2 chairs, trash can and a
110 volt outlet
Note * Booth spaces can be decorated by exhibitor
Booths
20. PROMOTION
TV ads
Radio ads
Billboards
10,000 Brochures
10,000 Posters
20,000 Paper Table cloths
20,000 Flyers
E-Blasts
Personal Printed Invitations
Personal E-mail invitations
Newspaper Inserts
Specialized Magazines Insertions
Specialized Media Mentions
Official “México Food Fair” Website
Social Networks and Online Media
21. *SPACE FOR SPONSORS
MAIN STAGE (Conferences, Speakers, Main Show, Chef Exhibit)
Registration
Lecture Halls (Open Enrollment to Culinary Students)
Inauguration Cocktail
Closing Night Cocktail
Photo Gallery (Photographer Victor Horcasitas)
Official Recipe Book
Special Performances
Awards . “Embajadores de la Comida Mexicana” (Mexican Food
Ambassadors)
*Opportunity to sponsor any of these activities. Sponsor packages from $5,000 to $30,000
Asks us for a customized package to fulfill your brand’s budget and needs.
22. “PRESENTER (YOUR BRAND) STAGE”
“Main Stage” to be branded and customized by YOUR BRAND as Presenting Sponsor
Additional Sponsorship Benefits:
Category Exclusivity
Mentioned in all radio and TV ads *
YOUR BRAND logo (100%) in all printed and online materials as follows:
Press releases
Brochures (10,000)
Posters (10,000)
Flyers (20,000)
Paper table cloths distributed in different restaurants a month prior the event (20,000)
Invitations to government key representatives
E-invitations
Back-drop used during press conferences
Paid print advertising *
Billboards *
Event’s official website with banner/link to YOUR BRAND website
Opportunity to insert promo branded item/s in Goody Bags (10,000)
Right to place hostesses during:
Press conference (4)
3-day Expo (10)
Mention during live events within the expo
1 booth 27ft x 9 ft
* Paid media buy valued in over $150,000.00.
$100,000 USD
23. SPONSORSHIP LEVELS
Right to be Presenting Sponsor:
“Your brand presents MEXICO FOOD FAIR”
Category Exclusivity
Mentioned in all radio and TV ads *
Brand’s logo (100%) in all printed and online materials as follows:
Press release
Brochure (10,000)
Posters (10,000)
Flyers (20,000)
Paper Table cloths distributed in different restaurants a
month prior the event (20,000)
Invitations to government key representatives
E-invitations
Press conference Back-drop
Paid print advertising *
Billboards *
Banner/link at event’s official website
Opportunity to insert promo branded item in Goody Bags
(10,000)
Right to have hostess during:
Press conference (4)
3-day Expo (10)
Mention during live events within the expo
1 booth 9 x 3mts2
$50,000 USD
Right to be mentioned as Official Sponsor of:
“MEXICO FOOD FAIR”
Category Exclusivity
Brand’s logo (50%) in all printed and online materials as follows:
Press release
Brochure (10,000)
Posters (10,000)
Flyers (20,000)
Paper Table cloths distributed in different restaurants a
month prior to the event (20,000)
Invitations to government key representatives
E-invitations
Back-drop used during press conference
Paid print advertising
Billboards
Banner/link at event’s official website
Opportunity to insert promo branded item in Goody Bags
(10,000)
Right to have hostess during:
Press conference (2)
3-day Expo (6)
Mention during live events within the expo
1 booth 6 x 3mts2
$25,000 USD
PLATINUM GOLD
* Paid media buy valued in over $150,000.00.
24. Ovëishon is a registered trademark operated by Oveishon LLC. ALL RIGHTS RESERVED; USA 2013
634 S. Spring St., Suite 902
Los Angeles, CA 90605
(by appointment only)
Sara Z. Mijares
President/Founder
562-505-6023
ccsmijares@aol.com
www.mundomayafoundation.org
Sara Zapata de Mijares
“Mujer Destacada 2013/Woman of Excellence “
by La Opinión, Award presented by
Monica Lozano, CEO, La Opinión
Millennium Biltmore Hotel, April 4, 2013
We invite you to be part of this “tasty” experience.
Mexico’s First “MEXICO FOOD FAIR” in USA
For sponsorships please call: Sara 562-505-6023