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Association Brain Food Weekly: 7.21.17
Reid All About it
JULY 21, 2017
Recognize the difference between soft and hard costs. Presenter: Patti Shock, academic consultant, The International School of Hospitality, and professor emeritus, University of Nevada, Las Vegas. Know how to be smart when requesting concessions. Be able to deal with not reaching your F&B minimums. 1 CMP credit. More info/register.
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