Hotel cooking classes are sizzling with local flavor and history Hotels around the world are offering cooking classes to guests as a hot entree into local culture and flavors...
Pretty Plates Can Work Pretty Hard DINNERWARE is a key element of every tabletop. For a caterer, rental company or event planner, choosing dinnerware involves more than just picking an attractive style of china. Quality, cost and functionality all...
Something Special A preview of next year's highlights Along with valuable information from the education sessions and booths on the trade show floor, attendees at The Special Event 2001, Jan. 10-13 in New Orleans, will have the chance to...
The latest news from the special event industry Consultants Create Alliance on the Web Sandi Cottrell, Paul Flackett, CITE, John Udell and Bob Vitagliano, CITE, joined forces in July to create a consulting-based Web site (www.fource.org) for the...
Emmy dinner guests enjoy a luminous evening CHERYL CECCHETTO, owner and president of Culver City, Calif.-based Sequoia Productions, knew she had a lot of work coming when she was chosen for the third consecutive year to produce the Emmy Awards...
A nostalgic evening aboard the `Mighty Mo' THE USS MISSOURI, site of the Japanese surrender ceremony ending World War II, took on a new role in May as the site of "Stars at Sea Starring `Mighty Mo' and a Cast of Amex Stars," an incentive event for...
Asking smart questions upfront can keep tech costs down Although there's no pat formula, production costs for sound and lighting average about 30 percent of the total budget for events. Technical expert Ajay Patil of technical production company...
News from the hotel and resort industry WESTIN INTRODUCES SIGNATURE DESSERT MENU WHITE PLAINS, N.Y. - A new signature dessert menu, created by Westin Hotels & Resorts' top U.S. pastry chefs and overseen by corporate chef Steve Peterson...
