11th Hospitality Symposium goes green - 2008-03-25
WHAT: Going Green in Hospitality - the 11th Annual Paul Smiths College Hospitality Symposium
WHEN: Friday, March 28, 9 a.m. - 8:30 p.m.
WHERE: Paul Smiths College
CONTACT: Kathleen Herd, symposium adviser, (518) 327-6334 or firstname.lastname@example.org
DESCRIPTION: Hospitality industry executives, chefs, energy experts and more will be among the featured speakers at the 11th Annual Hospitality Symposium at Paul Smith's College. This year's theme reflects the drive toward environmentalism and conservation that is transforming the hospitality industry.
Speakers will include:
* Dick Cattani '64, chief executive officer of Compass Group's Premier Catering Division, home to Wolfgang Puck Catering, Restaurant Associates and Flik International;
* John Vargas, owner/executive chef of Eat n Meet Grill in Saranac Lake, who will compare the carbon footprint of flown-in foods versus local alternatives;
* Marilyn Dare, project manager of Energy Efficiency Services at the New York State Energy Research and Development Authority, who will discuss efficiency measures that hotels and restaurants may take;
* Jenn Webb, owner/director of marketing at Golden Arrow Lakeside Resort in Lake Placid, who will discuss the property's efforts to become one of the nations most sustainable resorts;
* and Scott Rankin, area manager/key accounts director for Constellation Wines, Fairport, N.Y., who will discuss the companys environmental practices.
In addition to the speakers, the event will include an industry trade show, a cooking competition and a murder-mystery dinner.
Students in the college's Division of Hospitality and Restaurant Management are responsible for organizing the symposium. For more information about the event or to receive a detailed schedule, please contact Kathleen Herd at (518) 327-6334 or email@example.com.
ABOUT PAUL SMITH'S COLLEGE
Paul Smith's College is the only four-year institution of higher education in the Adirondacks. Our programs, in fields including hospitality, culinary arts, forestry, natural resources, entrepreneurship and the sciences, draw on industries and resources available in our own backyard while preparing students for successful careers anywhere.