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

The Power of Education

Kat Cole, the President of Cinnabon, Inc., has a fascinating story to tell. She rose to her present position at the age of 32, having started in the hospitality business in her teens as a Hooters hostess. Oh, and she did it without a college degree. At first glance, Cole's story would suggest more

Ordering a Fish Entree for your Next Meeting? Consider Lionfish

Lionfish, which are native to the Pacific and Indian oceans, are beautiful to behold. And tasty. Why eat them? Because they are now present in the Atlantic and Caribbean and devouring the native species at an alarming rate. According to Brett Ottolenghi, proprietor of Artisanal Foods, more

1-stop Shop for Continuing Education Scholarships, Research, and Travel Grants

In these cash-strapped times, do you ever wonder where you can find the money to continue your education? Let me introduce you to the Timothy S Y Lam Foundation.  The mission of the Foundation is to support research, education, and training by bestowing scholarships and grants to those 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 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, 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 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. 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 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 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 ( more
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