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2009 Hospitality Supply Management Conference - Agenda

May 13-15, 2009
Chicago (Downtown), IL

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Wednesday, May 13, 2009

11:00 am - 7:00 pm Registration
12:00 - 4:00 pm CPHS Testing
6:00 - 8:00 pm Opening Reception

Thursday, May 14, 2009

6:00 am - 4:00 pm Registration
7:00 - 8:00 am Networking Breakfast
8:00 - 8:30 am Welcome to the Conference

Don Miller, C.P.M., CFPM
Regional Director, Supply Management Southeast
Hilton Hotels Corporation
Chair, ISM Hospitality Supply Management Forum
8:30 - 9:30 am TA — General Session

Supply Management Discussion Panel
Moderator: Don Miller, C.P.M., CFPM
Regional Director, Supply Management Southeast
Hilton Hotels Corporation and HSM Forum Chair

Jim Pazzanese
Vice President of Category & Supply Chain Management

Ian Vaughn
COO, Fry Cook and Cashier
Raising Cane's Chicken Fingers

Join industry leaders as they discuss what's happening in the industry and the critical elements they look for from their supply chain. Take part in this interactive discussion about the present economic situation and the year ahead.
9:30 - 10:00 am Networking Break
10:00 - 11:30 am TB — General Session

Sustainability & Cutting Utility Expenses in a Tight Market
Brian Ward
Chief Editor
Foodservice Equipment Reports

You have plenty of costs that are hard or impossible to control — food, healthcare, labor and insurance. Because of this, organizations need to control whatever costs they can. Review hard-number comparisons and discover how to significantly cut your electric, gas and water expenses. Plus, increase your sustainability while reducing your carbon footprint. Learn to use smart applications of new technologies with equipment, ventilation, lighting and more.
11:30 am - 1:00 pm Showcase Lunch
1:15 - 2:30 pm Concurrent Session

TC — Disaster Planning and Risk Mitigation
Ian Vaughn
COO, Fry Cook and Cashier
Raising Cane's Chicken Fingers

Find out what you can do to reduce risk and outperform the competition when disaster strikes. There are proven key steps to success that will enable your organization to proactively plan for natural disasters. These steps are focused to protect your employees and buildings. They also enable your business to implement an accelerated recovery effort after a disaster has passed.

TD — The Effect of Industry and Demographic Trends on Food Safety
Gary Ades, Ph.D.
G&L Consulting Group

Hear about how trends and demographic changes are affecting food safety from all aspects across the entire supply chain. This will be an interactive session where issues are identified, questions are answered and experiences shared.
2:30 - 3:00 pm Networking Break
3:00 - 4:45 pm TE — General Session

Peer Roundtable Discussion

Join your peers and discuss hot topics in supply management, including skill sets and certifications, sustainability, security, risk and the challenges faced in guaranteeing a world-class supply chain.

Friday, May 15, 2009

7:00 - 11:00 am Registration
7:30 - 8:30 am Networking Breakfast
8:30 - 10:00 am FA — General Session

What Shade of Green Are You?
Beth Beloff
Sustainable Insight LLC.

The hospitality industry is on the leading edge of transforming into more environmentally friendly operations. This session focuses on the variables you should consider in defining "green" and metrics to benchmark your performance. The risk of "green-washing" is real but the benefits of "going green" are business imperatives. Beloff brings 20 years of sustainability, business and program experience to facilitate this breakout session.
10:00 - 10:30 am Networking Break
10:30 am-12:00 pm FB — General Session

Managing Commodity Market Mayhem: How to Survive the Market Volatility in the Coming Year
Bill Lapp

The outlook for food inputs remains volatile and is hard to pin down. Join Bill Lapp as he offers his insights and provides an outlook for major commodity markets, the general economy and leads a discussion of economic prospects for 2009 and beyond.

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