Posts by Patti Shock

Patti Shock is the Academic Consultant for The International School of Hospitality, a certificate granting school based in Las Vegas.

She is a retired professor in the Harrah College of Hotel Administration at the University of Nevada, Las Vegas, having taught full-time at UNLV for over 25 years and chaired the Tourism and Convention Department for 18 years. Prior to that, she chaired the Hotel, Restaurant and Travel Department at Georgia State University in Atlanta for 10 years. She is currently teaching online classes for both UNLV and Florida International University.

Shock teaches Catering (and has co-authored 5 books on the subject, plus the F&B Chapters for many of the association books, including IAEE, PCMA and the CIC Manual). She also teaches Intro to Conventions and Exposition & Events Management.

Shock has been a frequent speaker at industry meetings, and has been honored with many awards and accolades over the years. 

Patti enjoys sharing her knowledge with a wider audience in this blog. The content will include a combination of facts, her opinions and perceptions. She welcomes divergent views and additional examples in the comments fields.

The views expressed here are those of the author and do not necessarily reflect those of Cvent or any other organization or individual.

The views expressed here are those of the author and do not necessarily reflect those of Cvent or any other organization or individual.

Introducing: Patti Shock

Patti J. Shock, CPCE, CHT, is a professor in the Harrah College of Hotel Administration at the University of Nevada, Las Vegas.  She has been at UNLV for almost 25 years and chaired the Tourism and Convention Department for 18 years.  Prior to that, Shock chaired the Hotel, Restaurant and Travel...read more

Get to Know: Brett Ottolenghi, Artisanal Foods

Everybody needs someone like Brett Ottolenghi in their life. When chefs in Las Vegas want top-quality, unique ingredients, they call Brett Ottolenghi, proprietor of Artisanal Foods. "Artisanal foods" are small-batch gourmet products, made by hand with loving care by craftsmen. They are not...read more

Who Else Wants Awesome 2015 Catering Trends?

I asked my friend James Filtz, Managing Director of Catering at Yale University, what trends he sees in catered events in the coming year: First, he sees gluten free going mainstream in most areas as the standard. Breakfast pastries and desserts will still be an opportunity but entrees, salads,...read more

SMPP - The new gold standard for Sustainable Meeting Planning

In recent weeks, I have added the new SMPP, Sustainable Meeting Planning Program, to my teaching materials in various university courses. Why? The SMPP program, launched by the Convention Industry Council (CIC) this past summer, is taking hold as the new gold standard for sustainable meeting...read more

Test Your Food Knowledge, Part One

Test your Food IQ. Do you have difficulty reading some menus because you don’t understand some of the food items or preparation methods?  In this series of posts, I will provide questions that could show up on your CMP exam, as I teach out of the PCMA book and wrote the food and beverage chapter.  I...read more

The Evolving App: Productivity Tools

The world is full of creative people. Sometimes when I run across new apps, I marvel at the ingenuity of the human race.  RELATED: It's the Golden Age of Freemium Here are some of my recent finds, in case you haven't yet discovered them: Rhyming Dictionary  Type in a word, and it will find...read more

Maximizing Your Online Presence

At the recent National Association of Catering and Events (NACE) conference, I attended a session on Maximizing Your Online Presence by Chris Behan, President of Socius Marketing. Here are some highlights: When people search Google, the sites that come up on the first page have the best chance of a...read more

How to Avoid Food Poisoning like the Plague

Food poisoning - who needs it? Especially you, who have painstakingly planned your event down to the last nanosecond. Commonly caused by tainted food, food poisoning can also be caused by chemicals or toxins. Food poisoning can cause mild discomfort, severe pain, and even death. Toxins include (but...read more

Is Your Excess Food Going to Waste?

Do you feel guilty about the amount of food that gets discarded at the end of an event? What happens to all that surplus, perishable food? Back when I worked in hotels, much of the food ended in the employee cafeterias. Today, programs have been developed around the country to collect and serve the...read more

Using Humor in Presentations

Industry professionals, who are not professional speakers, are often asked to present at meetings. It is not easy to be comfortable speaking in front of a group of people, particularly your peers. Turning to humor to lighten the mood is a natural reaction. Audiences typically enjoy a presentation...read more

Would a Dine Around Work for You?

Most conventions leave one open night, where nothing official is planned. It can be to save money. It can be to give attendees the opportunity to explore the destination and dine in renowned restaurants. It can be so suppliers can entertain present and potential clients. But, what about the...read more
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