This hands-on conference is devoted exclusively to the special needs of club and resort food and beverage operations. General managers, food & beverage directors and executive chefs will get insights on topics that will include:

This year’s conference will also include a “live” version of Club & Resort Business’ popular “Chef to Chef” feature during which Conference attendees will be divided into teams to devise solutions for specific, “real world” problems from club and resort culinary operations.

Attendees qualify for accreditation credits from the American Culinary Federation and the Club Managers Association of America.

 

Conference Pricing:

*Group Discount: $100 discount for the second attendee and $200 discount for the third or more attendee from the same club or resort property or management company.

*Any attendees who bring their spouses to meal functions will be charged an additional $500.

Registration includes all education sessions, conference materials, overnight accommodations for two nights (March 4 and March 5, 2012) at The Royal Sonesta Hotel New Orleans as well as an opening reception and sit-down, plated dinner on Sunday night, breakfast and lunch on Monday and Tuesday as well a cocktail party with heavy hors d’oeuvres on Monday evening.