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 Professor Emeritus in the Harrah College of Hotel Administration at the University of Nevada, Las Vegas, having taught full-time at UNLV for over 25 years, chairing 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 UNLV, Florida International University, Kennesaw State University and Southwest Minnesota State University.

Shock teaches Catering (and has co-authored 5 books on the subject). She also teaches Intro to Conventions, Exposition & Events Management and Convention and Tradeshow Management.

Shock has been a frequent speaker at industry meetings, and has been honored with many awards and accolades over the years, the most recent being inducted into the Convention Industry Council Hall of Leaders and the first Industry Icon Award from the National Association for Catering & Events. Additional information is available on her LinkedIn page. You can follow her on Twitter and Pinterest.

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.

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 more

Choose the Best Service Style for Your Next Event

Often the style of service will influence the types and varieties of foods the caterer can offer. For instance, foods that will be passed on trays by servers during an afternoon reception must be easy to handle. They also must be able to hold up well. Sauced items, which could drip, should not more

Vegas' Cozy Side: Henderson

What do San Francisco, Orlando, Minneapolis, and Las Vegas have in common? Well, aside from being on Cvent's List of the Top 50 U.S. Meeting Destinations, they are sprawling metropolises, surrounded by sometimes lesser known but excellent value destinations. San Francisco has - for example more

F&B Trends from Runway to Tabletop

At the recent NACE Experience Conference (National Association for Catering & Events), Kate Patay, CPCE, Executive Director of Sales & Marketing for Creative Coverings, described the key influencers of trends in the industry and how they relate to other industries, such as fashion, decor more

Ethnic Inspired Foods

According to Technomic, a Chicago-based research firm, the majority of Americans (77%) eat ethnic foods while dining out at least once a month, and more than one-third (38%) order ethnic food weekly. This tidbit was released at the recent NACE Experience 15, where Paula Fenner, Director of more

Cvent CONNECT Serves Up 3 Courses of Content

Tuesday’s opening session at was a seated breakfast, and MGM Grand served Egg White Fritatas from their Stay Well menu, a healthy menu developed by nutritionists at Cleveland Clinic Wellness. (If you haven't heard about MGM's Stay Well program, check out  Cvent CONNECT Chronicles: How to Stay more

Cvent CONNECT: Planner Loyalty Drivers: From One-Offs to Repeat Bookings

Beginning with the question, “Who is your best customer?” a panel session that featured James Gelfand, General Manager, PGA Resort & Spa; Ashley Kissinger, Global Account Director, Marriott International; Gregg Herning, VP of Sales, MGM Grand Hotel and Casino; and was moderated by Carol Lynch, more

Cvent CONNECT: Jagger, Madonna, Beyonce and Bieber: Being the Hotelier Who Can Rock Every Generation

This session, presented by Debra Zabloudil, from The Learning Studio, focused on the differences between the generations and how to market to them differently. She started out by commenting on how we are "younger" at the same age as our parents and grandparents. Sixty is the new 40 and 50 is the more

Vegas Weddings Are in Vogue

Destination weddings are hot right now. And Las Vegas is a prime destination. I recently asked celebrity wedding planner Brit Bertino of Event Excellence in Las Vegas, a few questions about the increasing popularity of Vegas weddings. What does Las Vegas offer that is unique beyond the Elvis more

Cvent CONNECT Chronicles: Prepare Your Taste Buds

When people think of conference food, they don’t typically envision world-class cuisine. Instead, they think of the bland usual suspects offered at most events. You know what I mean—dry chicken, house salad, heaps of pasta. But this year’s Cvent CONNECT conference is different thanks to the savory, more

Are You Negotiating for the Right Things for F&B?

I have found that when I ask colleagues why they are attending a meeting, I get answers like, networking, education, etc. But when they return and I ask how the meeting was, they usually start describing the food and beverage events.  Ergo, food and beverage is important to the success of more
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