The good chefs at Benchmark Hospitality International’s 39 hotels, resorts, and restaurantshave cooked up some foodie trends for 2013. Fresh, seasonal, and locally sourced foods are still de rigueur, but now we can add to the mix:
1. Chefs are t...
Elite Meetings International is reporting a big jump in the number of buyers using its SpeedRFP electronic request for proposal system. In the past 12 months its network of planners and other buyers has grown by more than 38,000 to over 69,000...
To design an educational activity that truly educates, you have to begin with knowing how adults learn. Here are some tips from Marcia Jackson, PhD, president of CME by Design, and Kathleen Geissel, PharmD, CCMEP, vice president, learning design...
For the first time in three years, the U.S. General Services Administration has raised the standard lodging per diem rates for federal government employees—but conference allowances have been eliminated.
For fiscal year 2014, which starts Oct...
Slideshare by Gapingvoid, which creates art to supercharge events.
You know when you keep coming across a topic and it makes you think the universe really is trying to tell you something? I recently ran across a couple of posts that talk a lot ...
Over the past three years, the number of requests for proposals sent to hotels has increased by about 300 percent, said Ashley Kissinger, global accounts director, Marriott Hotels International. And it’s not because there have been that many more...
I know that appearances are important when it comes to food and beverage—who wouldn't prefer a nicely plated meal over stuff slopped into a bowl?—but I had no idea things like the weight of cutlery could make a difference in how things taste...
