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GROUP IAAP Webinar - F&B Menu

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GROUP IAAP Webinar - How to Build an F&B Menu Around Food Allergies

Presented by: Kristi Casey Sanders

Worth 1 Recertification Point - Must Pass Quiz

Length: 75 Minutes

Date presented: March 4, 2015

If you think more people have food allergies today than they used to, you’re right. And they’re no laughing matter. People with life-threatening food allergies are protected under the Americans with Disabilities Act, so if you’re in charge of planning menus for any kind of business function, you need to understand how to accommodate them. In this session, you’ll learn how to identify your attendees’ needs, communicate with the chefs and chart out a meal delivery system that ensures everyone at your next business function stays happy, healthy and well-fed.

Learner objectives:
1. Understand what the six major allergens, medically-induced food issues and compound allergies are.
2. Identify the different steps required when accommodating a true allergy vs. a dietary preference.
3. Develop communication, menu planning and food delivery strategies for meal functions and events with venue or catering sales contacts, chefs and banquet staff.