Hospitality Supply Management Spring Conference

University of Wisconsin Banner Ad

Wednesday, May 18, 2005
11:00 am-8:00 pm Registration
12:00-4:00 pm C.P.M. and CFPM Testing
6:00-8:00 pm Opening Reception

Thursday, May 19, 2005
6:00 am-5:30 pm Registration
7:00-8:00 am Networking Breakfast
8:00-8:30 am Welcome to the Conference, Opening Remarks
Dan Crimmins, Chair, Hospitality Supply Management
Karen Settlemeyer, Vice Chair, Hospitality Supply Management
8:30-10:15 am Strategic Negotiation: Blueprinting Any Business Negotiation
Carrie Welles, Vice President, Enterprise Accounts, Think! Inc.

This interactive workshop exposes you to some of the leading thinking from the world of negotiation theory and practice. Explore the topics of creating measurable value and strategic negotiation.
10:15-10:45 am Break
10:45-11:45 am Procurement and Distribution Departments: Assets to Your Company
David Parsley, C.P.M., Senior Vice President, Purchasing & Distribution, Applebee's International

Gain a senior management view of contributions to the overall financial position of your company. Discover how to better "market" your department to senior management. Learn how to have your value recognized by top management.
11:45 am-1:00 pm Showcase Lunch
1:00-2:15 pm Procurement Business Ethics
Carla Lallatin, C.P.M., President, Lallatin & Associates

Explore what it means to bring ethics to your job and how to maintain them in a world that often celebrates "win at any cost." This session examines real-world examples using the ISM Principles and Standards of Ethical Supply Management Conduct as a framework.
2:15-2:30 pm Break
2:30-3:45 pm Breakout Session I — Presentations from industry experts and leaders in the field. Select one session.
  YD Understanding Liability in the Food Industry
Bill D. Marler, Esq.
Managing Partner
Marler Clark, Attorneys at Law, LLP, PS

Understand the legal consequences of what may happen when a foodborne illness outbreak is linked to one of your products. The discussion includes issues such as liability and negligence, and uses case studies to illustrate the devastating effects foodborne illness can have not only on outbreak victims, but on businesses that manufacture, distribute and sell unsafe food.

YE Equipment Trends Update
Brian Ward
Chief Editor
Foodservice Equipment Reports

Learn about the latest equipment trends to make your kitchens more efficient.

YF Procurement Time and Project Management
Robert J. Hairston, C.P.M.
Procurement Manager
Corning Incorporated

Integrating project management and procurement brings maximum value to an organization through several tools including understanding the project management process, as endorsed by the Project Management Institute (PMI). Learn the use of specific procurement tools at specific steps during the project life cycle. Of particular importance in this process is the consideration of the constraint of time.
3:45-4:00 pm Break
4:00-5:15 pm Breakout Session II — Presentations from industry experts and leaders in the field. Select one session.
  YG Disposables: Managing Cost in a Dynamic Marketplace
Tim Dunn
TPP, Inc.

Ron Martin
Senior Partner
TPP, Inc.

Gain a understanding of the costs of disposables — paper, pulp, and plastics indices, etc. The session included an overview of the disposables markets, major cost components, benchmarking the major cost components, and methods for consideration to assist in achieving competitive advantage.

YH The Art of Soft Drink Contract Negotiations in Foodservice
Larry C. Jordan
Vice President, Business Development
Distribution Market Advantage, Inc.

Are all programs alike? Am I getting the funding I deserve? How can I see through the smoke? How do I evaluate my program? This session answers these questions as well as provides a general overview of the important elements, gives insight into how to use your leverage and offers a strategy for quantifying your position.

YI C.P.M. and CFPM: What IS It? What Do You Need to Know to Achieve This Goal?
Carleton E. Bates, C.P.M., A.P.P.
Purchasing Agent
Harvey Brooks Foundation

Wayne Goldman, C.P.M., A.P.P., CFPM
Education Chair
Hospitality Supply Management

This is an overview of the C.P.M. and CFPM programs. Get the inside story on how these designations can help you advance your career. Time is also spent on how to approach studying for the exams and the best resources to use.
6:45 pm Networking Reception and Dinner at Millennium Park, Rooftop Terrace

Friday, May 20, 2005
7:30-8:30 am Networking Breakfast
8:30-9:30 am Foodservice Industry Trends
Bob O'Brien, President, New Business Development, NPD FoodWorld

Includes a review of the economy and its impact on the foodservice industry. The discussion covers important consumer issues that continue to affect business. Highlights include an analysis of the practices and segments that are performing the best.
9:30-10:00 am Break
10:00-11:30 am Economic and Commodity Outlook 2005-06
William C. Lapp, Vice President, Economic Research, ConAgra Foods, Inc.

After enduring a year of volatile prices, where will the markets take us in the next 12 months? Bill Lapp offers his wit and wisdom about commodity costs and economic prospects for the coming year.
11:30 am-12:30 pm Manage Your Ingredient Costs or Eat 'Em!
Susan Sutherland, Director, Commodity and Ingredient, Hedging L.L.C.
Perry Iverson, Managing Director, Commodity and Ingredient, Hedging L.L.C.

Learn how your knowledge of the Chicago Board of Trade can assist you in managing your costs.
12:30-2:00 pm New Cuisines, Lunch
Chef Paul Prudhomme

Don't miss this unforgettable luncheon with world-renowned Chef Paul Prudhomme. Following a cooking demonstration by Chef Paul, experience flavors from around the world as you stroll from one station to the next on this journey of flavors.
2:00 pm HSM Program Concludes