Stephen Denison explains the next wave in catering professionalism ...

SECRETS OF FINDING THE FINEST FOOD IMAGINE you are catering the ultimate dinner party. But the appetizer tray features chunks of processed cheese instead of the double-cream French Brie you had planned. The bouillabaisse is devoid of seafood, and...

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...

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...

Attendance hit an all-time high of 525, up more than 10 percent from 1999, at the 2000 NACE Educational Conference, July 19-22 in Miami Beach, Fla...

Birthday parties aren't kid stuff anymore ...

John Svensson, managing director of Regency Caterers by Hyatt in Chicago, says catering has changed dramatically since he started in the business almost 30 years ago...

Our annual review of catering trends reveals that guests no longer want fancy, formal, fussed-over food. Caterers tell Special Events Magazine how they are creating fare that is fresh, vivid and clean...

Great Performances is a class act...