Event Specifications Guide Project - HTM415HA (PUBLIC FILE)

Ddamba A.C. Sekijoba, Nilesh Khetpal, Roman Kniazkain, Brandon Roopsingh, Manpreet Kaur
Events, Meetings and Convention Management
HTM515HA
Wednesday, November 26, 2014
Nikki Sayers
Event Specifications Guide
Report Section Page Number
Narrative 1
Function Schedule 15
Function Set-up Order 18
APEX Event Specifications Guide Template  Copyright © 2004, 2005 by Convention Industry Council
Refer to the on-line version of this report, located at www.conventionindustry.org for the most up-to-date content.  Page 1 of 41
*indicates required field

PART I – Narrative
Date Originated*: November 14, 2014
Date Revised*: November 26, 2014
Repeat for additional revisions as necessary.
A. EVENT PROFILE
Event Name*: Kraft’ivity 2015
Event Organizer/Host Organization: Kraft Canada
Event Organizer/Host Organization Phone*: 416.441.5000
Event Organizer/Host Organization Mailing Address Line 1*: 95 Moatfield Dr.
Event Organizer/Host Organization Mailing Address Line 2: N/A
Event Organizer/Host Organization City*: North York
Event Organizer/Host Organization State/Province*: Ontario
Event Organizer/Host Organization Postal/Zip Code*: M3B 3L6
Event Organizer/Host Organization Country*: Canada
Event Organizer/Host Organization Web Address:
http://www.kraftcanada.com/search?searchTerm=shredded+cheese
Event Web Address: N/A
Event Organizer/Host Organization Overview (mission, philosophy, etc.):
"Our aim is to be North America's best food and beverage company, and we'll get there by continuing to
offer products consumers love, creating a performance-based culture that motivates and excites
employees and becoming the best investment in the industry."
Event Objectives:
Ensure that the 220 members of the Kraft Canada sales team understand the benefits and selling
features of new products to consumers and retail customers alike
Event
Scope:
Drop Down Options:
 Citywide
 Single Venue
 Multiple Venue
 Other: __________
Event Type*: Drop Down Options:
 Board Meeting
 Committee Meeting
 Customer Event
 Educational Meeting
 General Business Meeting
 Incentive Travel
 Local Employee Gathering
 Product Launch
 Sales Meeting
 Shareholders Meeting
 Special Event
 Team-Building Event
 Training Meeting
 Trade Show
 Video Conference
 Other: __________

 Public/Consumer Show
Event
Frequency:
Drop Down Options:
 One Time Only
 Biennial
 Annual
 Semi-Annual
 Quarterly
 Monthly
 Other: __________
Event is mandatory for attendees:  Yes  No
Spouses & Guests are invited to attend:  Yes  No
Children are invited to attend:  Yes  No
Other Event Profile Comments: __________
B. KEY DATES, TIMES, & LOCATIONS
Refer to the complete Schedule of Events (Part II of the ESG) for complete details on all functions and scheduled
activities.
Primary Event Facility Name: White Oaks Conference Resort & Spa Event Location City: Niagara-on-the-Lake
State/Province: Ontario Country: Canada
Published Event Start Date*: May 12, 2015
Published Event End Date*: May 15, 2015
Pre-Event Meeting
Day & Date*: May 8, 2015
Time* (US & Military via auto calc): 13:00
Location*: White Oaks Conference Resort & Spa
Attendees*:
 Nikki Sayers (Meeting Planner);
Heather Laver (Assistant)
 Robert Kelly (GM)
 Ddamba A.C. Sekijoba (Director
of Convention Services)
 Nitesh Khetpal (CSM)
 Roman Kniazkin (Sales
Manager)
 Brandon Roopsingh (Food and
Beverage Manager)
 Veronica Otoya Salazar
(Security)
 Roshauna Jones (Front Office)
 Mark Cinerari (Rooms
Department)
 Manpreet Kaur (Garage/Valet)
 Filisha Vineeta (Recreational
Facilities)
 Alvin Lee (Audiovisual)

Post-Event Meeting
Day & Date*: May 16, 2015
Time* (US & Military via auto calc): 10:00
Location*: White Oaks Conference Resort & Spa
Attendees*:
 Nikki Sayers (Meeting Planner);
Heather Laver (Assistant)
 Robert Kelly (GM)
 Ddamba A.C. Sekijoba (Director
of Convention Services)
 Nitesh Khetpal (CSM)
 Roman Kniazkin (Sales
Manager)
 Brandon Roopsingh (Food and
Beverage Manager)
 Veronica Otoya Salazar
(Security)
 Roshauna Jones (Front Office)
 Mark Cinerari (Rooms
Department)
 Manpreet Kaur (Garage/Valet)
 Filisha Vineeta (Recreational
Facilities)
 Alvin Lee (Audiovisua
Pre-Event Move-in & Set-up Required:  Yes  No
If Yes, Specific Schedule Will Be Provided By: __________ (e.g. name of contractor)
Other Dates & Times Comments: __________
e.g. registration desk hours, daily review meetings
C. KEY EVENT CONTACTS
Use this section to list all key personnel for the event (e.g. staff, exhibits manager, general services contractor, A/V
company, security company, preferred shipper).
Event Organizer/Host Organization Contacts
Name
Title
Company
Address
Telephone
Fax
Email
Mobile Phone
Description of
Responsibilities
Location
During Event
Emergency
Contact?
Nikki Sayers
MS.
Kraft Canada
95 Moatfield Dr, North York, ON
416.441.5000 ext. 123
nikki.sayers@senecacollege.ca
647.123.4567
Nikki Sayers
 Supervise
setup for the
event,
including the
use of
equipment
(sound
systems and
video
screens)
 Event
schedule
Make sure
speakers are
prepared and
cued
 Cleanup
supervision at
the end of
event
 Meet with the
client to
review the
event, discuss
 On-Site*
 Off-site*
 Yes
 No

bills and
receive
payment
Heather Laver
MS.
Kraft Canada
95 Moatfield Dr, North York, ON
416.441.5000 ext. 456
heather.laver@senecacollege.ca
519.123.4567
Heather Laver
 Arrange
lodging,
transportation,
and dining
options
 Handle
special
requests
 Organize and
manage
volunteers
and supervise
their efforts
 On-Site*
 Off-site*
 Yes
 No
Repeat for additional
Contacts as necessary.
Supplier Partner Contacts
Name
Title
Company
Address
Telephone
Fax
Email
Mobile Phone
Description of
Responsibilities
Location During
Event
Contact1 Name*
Contact1 Title*
Contact1 Company*
Contact1 Address*
Contact1 Telephone*
Contact1 Fax*
Contact1 Email*
Contact1 Mobile Phone*
Contact1
Responsibilities*
 On-Site*
 Off-site*
Repeat for additional Contacts
as necessary.
Other Event Contacts Comments: __________
D. ATTENDEE PROFILE
See Section E for the Exhibitor Profile.
Expected Total Event Attendance: 250
Number of Pre-Registered Attendees: 25
Number of Domestic Attendees: 250
Note: Domestic Attendees live in the same country where the event is held
Number of International Attendees: 0
Demographics Profile (Attendees Only):
 Approximately 65% (150) male; 40% (100) female
 25 - British Colombia
 20 - Alberta
 15 - Saskatchewan
 15 - Manitoba
 82 - Ontario
 35 - Quebec
 10 - Nova Scotia
 7 - New Brunswick

 5 - Prince Edward Island
Accessibility/Special Needs*: __________
Note: Use this section to outline any special needs the group has.
Other Attendee Profile Comments:
 25 delegates are Kraft Canada executives
 18 delegates of the sales team are couples and will be sharing a room
 112 delegates will be sharing a room with their own beds
E. EXHIBITOR PROFILE
Number of Exhibitors Attending: N/A
Number of Domestic Exhibitors: N/A
Note: Domestic Exhibitors live in the same country where the event is held
Number of International Exhibitors: N/A
Demographics Profile (Exhibitors Only): N/A
Number of Exhibiting Companies/Organizations Represented: N/A
Accessibility/Special Needs*: N/A
Note: Use this section to outline any special needs the group has.
Other Exhibitor Profile Comments: N/A
F. ARRIVAL/DEPARTURE INFORMATION
Major Arrivals: May 11, 2015
Major Departures: May 16, 2015
Group Arrivals/Departures:
 Arrivals: May 11, 2015; 16:00 – 20:00
 Departures: May 16, 2015; 10:00 – 14:00
Porterage/Luggage Delivery Requirements: __________
Luggage Storage Requirements: __________
Drive-in and Parking Instructions: Valet complimentary for all delegates who choose to use it
Fly-in Instructions: __________
Other Arrival/Departure Comments: __________
G. HOUSING
Room Block(s)*:
For a multi-hotel/housing facility event, name all housing facilities and specify the headquarters
Facility Name HQ
Hotel?
Day 1 Day 2 Day 3 Additional days
as necessary
Superior King  Yes
 No
Final Room
Block #: All
84
Final Room
Block #: All
84
Final Room
Block #: All
84
Repeat room
block for Day 4
Executive Suite  Yes Final Room Final Room Final Room Repeat room

 No Block #: All
12
Block #: All
12
Block #: All
12
block for Day 4
Superior Double
Double
 Yes
 No
Final Room
Block #: All
66
Final Room
Block #: All
66
Final Room
Block #: All
66
Repeat room
block for Day 4
Deluxe Suite  Yes
 No
Final Room
Block #: All
12
Final Room
Block #: All
12
Final Room
Block #: All
12
Repeat room
block for Day 4
Tower Queen  Yes
 No
Final Room
Block #: All
18
Final Room
Block #: All
18
Final Room
Block #: All
18
Repeat room
block for Day 4
Tower King  Yes
 No
Final Room
Block #: All
14
Final Room
Block #: All
14
Final Room
Block #: All
14
Repeat room
block for Day 4
Platinum Queen  Yes
 No
Final Room
Block #: All 6
Final Room
Block #: All 6
Final Room
Block #: All 6
Repeat room
block for Day 4
Platinum King  Yes
 No
Final Room
Block #: All 3
Final Room
Block #: All 3
Final Room
Block #: All 3
Repeat room
block for Day 4
Platinum Suite  Yes
 No
Final Room
Block #: All 5
Final Room
Block #: All 5
Final Room
Block #: All 5
Repeat room
block for Day 4
Additional facilities
as necessary
Reservation method*:__________
Third-Party Housing Provider Used:  Yes  No
If Yes, Housing Provider Company Name: __________
Suites: __________
Double/Single Occupancy:
 Double Occupancy: 112 guests
 Single Occupancy: 108 guests
Accessibility/Special Needs Rooms*: N/A
Amenities: Standard
In-room deliveries: __________
Room Drops (outside doors): __________
Other Housing Comments: __________
Note: See Section D for VIP information

H. VIPs – VERY IMPORTANT PERSONS
Name Titl
e
Employer Arrival
Date
&
Time
Departur
e
Date &
Time
Amenities Upgrades Relationship
to the Event
Comments
e.g. special
billing, airport
transfers
Nikki
Sayers
MS. Kraft
Canada
May
8,
2015
May 16,
2015
N/A Platinum
Suite
Meeting
Planner/Event
Organizer
Heather
Laver
MS. Kraft
Canada
May
8,
2015
May 16,
2015
N/A Platinum
King
Event
Assistant
Robert
Kelly
MR. Kraft
Canada
May
11,
2015
May 16,
2015
N/A Platinum
Suite
Kraft Canada
President
Garth
Brooks
MR. Kraft
Canada
May
11,
2015
May 16,
2015
N/A Platinum
Suite
Kraft Canada
VP Marketing
Halle Berry MS. Kraft
Canada
May
11,
2015
May 16,
2015
N/A Platinum
Suite
Kraft Canada
VP Sales
Repeat for
additional
VIPs as
necessary
.
I. FUNCTION SPACE
Use this section to address any special issues or situations that apply to the event.
Off-site Venue(s): __________
Function Rooms:
 Grand Event Room
 Studio 4
 Studio 5+6
 Studio 11
 Studio 10
Message Center:
Breakdown of entire Kaft’ivity 2015 schedule showing key dates, times, and locations in addition to all event
activities
Office(s): __________
Registration Area(s):
Registration for event will be completed at check-in at front-desk
Lounge(s): Grand View Foyer
Speaker Ready Room(s): N/A
Press Room: N/A
Storage: N/A
General Reader Board Information:
Will show event name (Kraft’ivity 2015) and event timetable for the day in both French and English

Other Function Space Comments: __________
J. EXHIBITS
Location(s) of Exhibits: N/A
Exhibitor Registration Location(s) : N/A
Number of Exhibits: N/A
Gross Square Feet Used: N/A Gross Square Meters Used: N/A
Net Square Feet Used: N/A Net Square Meters Used: N/A
Exhibit Rules & Regulations Attached:  Yes  No
Show Dates and Times:
Day/Date Show Hours Show Hours Show Hours
Storage Needs: N/A
Anticipated POV (Privately Owned Vehicle) Deliveries (#): N/A
Exhibitor Schedule
Move-in Begin Date: N/A Move-in End Date: N/A
Move-in Begin Time: N/A
Move-out Begin Date: N/A Move-out End Date: N/A
Move-out End Time: N/A
Service Contractor Schedule
Move-in Begin Date: N/A Move-in End Date: N/A
Move-in Begin Time: N/A
Move-out Begin Date: N/A Move-out End Date: N/A
Move-out End Time: N/A
See Section B: Dates & Times for Targeted Move-in Information
Other Exhibits Comments: N/A
K. UTILITIES
Use this section to describe any special situations in regard to Engineering, Rigging, Electrical, Water,
Telecommunications, etc.
L. SAFETY, SECURITY & FIRST-AID
Medical/Emergency Instructions*:
FIRST AID PROCEDURES
What is first aid? It is simply those things you can do for the victim before medical help arrives.

When To Call For An Ambulance
Call 911 if the victim:
 Is or becomes unconscious
 Has trouble breathing
 Has chest pain or pressure
 Is bleeding severely
 Is vomiting often or passing blood
 Has possible broken bones
 Appears to have been poisoned
 Has seizures, a severe headache
 Has severe injuries to the head,
neck or back, or slurred speech
Give the dispatcher the necessary information. Be prepared to give:
 The exact location or address of the emergency. Include nearby intersections, landmarks, and the
building name, floor, room or apartment number.
 The telephone number from which the call is being made.
 The caller’s name.
 What happened
 How many people are involved
 The condition of the victims.
 What help is being given.
Do not hang up until the dispatcher hangs up. The EMSA dispatcher may be able to tell you how to best
care for the victim until the ambulance arrives.
Treat Physical Shock Quickly
Shock can threaten the life of the victim of an injury if it is not treated quickly. Even if the injury doesn’t
directly cause death, the victim can go into shock and die.
 Shock occurs when the body’s important functions are threatened by not getting enough blood or
when the major organs and tissues don’t receive enough oxygen.
 Some of the symptoms of shock are a pale or bluish skin color that is cold to the touch, vomiting,
dull and sunken eyes, and unusual thirst.
 Shock requires medical treatment to be reversed, so all you can do is prevent it from getting
worse.
 You can maintain an open airway for breathing, control any obvious bleeding and elevate the legs
above 12 inches unless an injury makes it impossible.
 You can also prevent the loss of body heat by covering the victim (over and under) with a blanket
 Don’t give the victim anything to eat or drink because this may cause vomiting.
 Generally, keep the victim lying flat on the back.
 A victim who is unconscious or bleeding from the mouth should lie on one side so breathing is
easier.
 Stay with the victim until medical help arrives.
Key Event Organizer/Host Organization Contact in Case of Emergency/Crisis*: Nikki Sayers
Crisis & Emergency Instructions*:
FIRE PREVENTION
Each employee is responsible for the fire prevention measures within his/her work area.
Supervisors are responsible for overall building fire prevention measures and the training and instructions
of employee on what to do in the event of a fire. Many fires can be prevented by following routine
preventive measures. Some of these are:
A. Stringently control smoking areas. Do not allow smoking around highly combustible materials and
post “No Smoking” signs as applicable.
B. No smoking is allowed within 15 feet of hotel facilities providing services to the public.

C. Where smoking is allowed, insure that ash trays or metal cans are provided. Do not allow the disposal
of cigarettes, cigars, etc., on the floor or in waste baskets.
D. Keep all storage areas neat, clean and organized. Do not pile materials, waste or junk in a corner or
other areas inside or outside a building. Insure that highly combustible materials areas are well
ventilated.
E. Do not overload wall sockets by using excessive outlets or extension cords.
F. At the close of business each day insure that all coffee pots, office equipment, and tools are turned
off and/or disconnected.
G. Do not store combustible materials within ten feet of heating units, water heaters, or air conditioners.
H. Immediately have fixed or replaced visible bare electrical wires. Immediately have checked any
appliance fixture or machine that gives off a burning odor. Do not use a higher wattage light bulb than
what is instructed.
I. Do not overwork your heating and air-conditioning units. Turn your thermostats down or up at night
depending upon the season. Contact the Maintenance Supervisor to have your units inspected
annually and the filters changed regularly.
Remember:
 Should your path of escape be threatened
 Should the extinguisher run out of agent
 Should the extinguisher prove to be ineffective
 Should you no longer be able to safely fight the fire
THEN LEAVE THE AREA IMMEDIATELY!!
On-site Communications Protocol*: __________
General Security/Surveillance:  Not Required  Group To Provide  Venue To Provide
 Outside Vendor To Provide: __________ (company name)
Day/Date Location Hours (start & end) Hours (start & end) Hours (start & end)
First-Aid Services:  Not Required  Group To Provide  Venue To Provide
 Outside Vendor To Provide: __________ (company name)
Day/Date Location Hours (start & end)
Keys
Location Function Name Start Day &
Time
End Day & Time # of Keys
Required
Key Type
 House/Standard
 Re-Keyed
VIP and/or Police Escorted Movements: __________
Other Security Comments: __________

M. FOOD & BEVERAGE
Special Requirements*: 250
Catered Food & Beverage Total Expected Attendance*
Day 1 Day 2 Day 3 Day 4 Repeat for
additional
days as
necessary.
Breakfast(s)  cereal,
choice of
oven fresh
croissant,
danish or
muffin,
local
preserves
and toast
13
 two eggs
with your
choice of
smoked
bacon,
peameal
bacon or
turkey
sausage
with
breakfast
potat,
toasted
bread,
local
preserves
16
 cereal,
choice of
oven fresh
croissant,
danish or
muffin,
local
preserves
and toast
13
 two eggs
with your
choice of
smoked
bacon,
peameal
bacon or
turkey
sausage
with
breakfast
potat,
toasted
bread,
local
preserves
16
 cereal,
choice of
oven fresh
croissant,
danish or
muffin,
local
preserves
and toast
13
 two eggs
with your
choice of
smoked
bacon,
peameal
bacon or
turkey
sausage
with
breakfast
potat,
toasted
bread,
local
preserves
16
 cereal,
choice of
oven fresh
croissant,
danish or
muffin,
local
preserves
and toast
13
 two eggs
with your
choice of
smoked
bacon,
peameal
bacon or
turkey
sausage
with
breakfast
potat,
toasted
bread,
local
preserves
16
AM Break(s)  Crossiants
 Muffins
 Bagels
with cream
cheese
 Fresh fruits
 Pizza
pockets
 Warm
skillet
 Buffalo
chicken
wraps
 Chipotle
meatballs
 Petite
vegetable
frittatas
 Keetle
chips
 Glazed
kielbasa
bites
 Parmesan
knots
 Mini
cheesy
pretzel
dogs
 Mini
caprese
bites
 Shrimp
with
wasabi
mayonnais
e
 Stuffed
cherry
peppers
 Cantaloup
e balls
 Jell-o-petite
watermelo
ns
 Baby crab
cakes
 Grilled
corn fritters
 Chipotle
popcorn
chicken
 Mini roast
beef
sliders
 Bacon
deviled
eggs
 Bacon
wrapped
artichokes
 Korean
style
cocktail
meatballs
 Asian
chicken
drumettes
 Rum
soaked
watermelo
n with goat
cheese
and mint
 Mini black
bean cakes
 Mediterran
ean rice
balls

Day 1 Day 2 Day 3 Day 4 Repeat for
additional
days as
necessary.
Lunch(s)  Assorted
sliced fruit
 Mixed
Veggie
platter
 Fajitas:
Sautéed,
seasoned
Beef AND
Chicken in
Soft Shell
Tortillas
 Chopped
Tomatoes,
Onions,
Guacamol
e, Salsa,
Cheddar
Cheese
and Black
Olives
 Vegetable
Kebobs
 Sautéed
Seasonal
Vegetables
 Whole
grain
crackers,
with low fat
cheese
slices
 Steamed
Vegetables
Beverages
 Ice water
 Bottles of
spring,
sparkling
and
flavored
water.
 100% Fruit
Juice
 100%
Vegetable
juice
 Coffee
(regular
and decaf)
 Regular,
herbal and
green teas
Appetizer
 turkey
confit pizza
 tuna
tartare
 mixed
greens
Main Course
 grilled sea
scallops
 eggplant
parmesan
 angus beef
tenderloin
Desserts
 fondue
 cheesecak
e
 sliced fruit
 Garden
Vegetable
Lasagna
with Four
Cheeses
 Roasted
Vegetable
Risotto
 Eggplant
Parmesan
with a
Tomato
Basil
Sauce
(multiples
12)
 Caesar
Salad with
Croutons
and
Parmesan
 Cheese
Salad of
Organic
Greens
with
Balsamic
Vinaigrette
 Salad of
Baby
Spinach
with
Mandarins
& Almonds
 Garlic
Mashed
Potatoes
 100 %
Fruit Juice
 100%
Veggie
juice
 Coffee
(regular
and decaf)
 Ice Water
 Bottled
water
 Crispy
Calamari
Blonde
Frisee and
Watercress
Salad,
Citrus
Drizzle
Tomato
Confit and
Herb
Lemon
Aioli
 Classic
Caesar
Salad with
Kale
Romaine
Hearts,
Crisp
Pancetta,
Herb
Croutons,
Fresh
Shaved
Parmesan
Cheese
Add
Salmon/Sh
rimp/Grille
d Chicken
 Dips and
Spreads
Red
Pepper
Hummus,
Roasted
Garlic
Cloves,
Herb Goat
Cheese
Toasted
Naan
Bread,
Corn Chips
and
Rosemary
Flatbread
 Baby
Spinach
and
Arugula
Salad
With
Clementine

s, Red
Onions,
Candied
Pecans
and Poppy
Seed
Vinaigrette
PM Break(s) Fresh fruits,
fruit juice, fruit
tarts,toast and
cheese and
jam
Fresh fruits,
fruit juice, fruit
tarts,toast and
cheese and
jam
Fresh fruits,
fruit juice, fruit
tarts,toast and
cheese and
jam
Fresh fruits,
fruit juice, fruit
tarts,toast and
cheese and
jam
Dinner(s) MEZE
 Humus
Chick Pea
 Baba
Ghanoush
Eggplant
 Roasted
Red
Pepper
and Feta
 Taramousa
lata Cod
Roe Dip
 Taziki
Cucumber
Dip
 Dolmas
Stuffed
Grape
Leaves
 Falafel
Chick Pea
Patties
 Spanikopit
a Spinach
& Feta Pie
 Haloumi
Cheese
Pastry
SALADS
 Tabouli
 Fattoush
Salad
 Greek
Salad
 Tomato &
Onion
KABOBS
 Chicken
Breast
 Lamb
Shish
Kabob
 Tika Beef
BBQ & Picnic
Package 2
Tossed Garden
Salad
Pasta Salad
Potato Salad
Seasonal
Vegetables
with House Dip
Choice Of Two
Hamburgers/S
haved Hip of
Beef
Grilled
Boneless
Chicken Breast
Accompanied
with
condiments
and
appropriate
rolls
Assorted
Squares & Mini
Pastries
 Turkey
Burger 5
oz on
Brioche
Bun
Caramelize
d Onions,
Mushroom
s and
Honey
Dijon
Mustard
Sweet
Potato
Fries or
Mixed
Greens
Salad
 Halibut
Medallions
with Vanilla
Vinaigrette
Cherry
Tomato
Confit,
Grilled
Summer
Squashes
and
Orange
Cauliflower
Smear
 Montreal
Smoked
Meat
Sandwich
on Marble
Rye
 With
Onion,
Sauerkraut
, Deep
Fried
Pickles
and Dill
Sour

Kabob
 Kafta
Ground
Beef
Kabob
ENTREES
 Egyptian
Koshari
Lentil,
Macaroni &
Chickpeas
 Mousaka
with Lamb
or Beef
 Garlic
Chicken
with Okra
 Oven
Baked Fish
Tanjine
 Chicken
with Olives
and
Preserved
Lemons
 Couscous
– Chicken
or
Vegetarian
 Roast Leg
of Lamb
 Lamb Stew
with
Artichokes
 Lentil and
Feta Bake
with
Hazelnuts
Cream Dip
 Grilled
Chicken
Kebobs
With Mint
Yogurt Dip
and Spicy
Israeli
Cous Cous
Salad
 Linguini
Pasta with
Jumbo
Shrimp
Pesto
Cream
Sauce,
Red
Peppers,
Kale and
Grilled
Asparagus
 Grilled
Vegetable
Panini
Wrap
With Herb
Goat
Cheese
and a
choice of
Sweet
Potato
Fries with
Spicy
Mayo or
Side Salad
with
Vinaigrette
 Beef and
Vegetable
Stir-Fry
With
Honey
Hoisin
Sauce
On-Site F&B Description:
On day 2, 3 and 4 custom menu is provided by hotel on special request
Off-Site F&B Description: __________
Anticipated Outlet/Concession Usage: __________
Other Food & Beverage Comments: __________

N. SPECIAL ACTIVITIES
Recreational Activities:
Fitness club:
 Yoga
 Pilates/Reformer Pilates
 Aquatics classes
 Gym
Guest Programs: __________
Tours: N/A
Pre- & Post-Event Programs: __________
Entertainment:
 Comedy Night
 Late night Spa
 Movie Night
 Fallsview Casino
Children’s Programs: N/A
Other Special Activities Comments: __________
O. AUDIO/VISUAL REQUIREMENTS
Translation devices must be provided to all 41 Francophone guests who do not speak English

P. TRANSPORTATION
Attendee Shuttle Provided*:  Yes  No
If Yes, complete the following:
Day & Date
(i.e., Monday,
mm/dd/yyyy)
Route Name Start Time End Time Frequency
Sunday, May 11 Airport - Hotel 15:45 20:15 Every 30
mins
Friday, May 16 Hotel – Airport 9:00 13:00 Every 30
mins
occurrences as
necessary.
Transportation Provider: Royal Coach
Shuttle(s) Provided for Off-Site Events:  Yes  No
If Yes, complete the following:
Off-Site Function
1
Off-Site
Function 2
Off-Site Function 3 Off-Site Function 4 Additional Off-Site
Functions as
Necessary
Departure Location White Oaks
Conference
Resort & Spa
Departure Date/Time Thursday, May 15
Drop-off Location Fallsview Casino
Drop-off Date/Time Thursday, May 15
Time: 21:40
Return Location White Oaks
Conference
Resort & Spa
Return Date/time Friday, May 16
Time: 3:00
Transportation
Provider
Royal Coach
Other Transportation Comments: __________
Q. IN CONJUNCTION WITH (ICW) GROUPS
Use this section to list and describe any In Conjunction With (ICW) groups of which suppliers for this event should
be aware. Full contact information for the main point of contact should also be included. Additionally, note any
important rules and regulations regarding these groups.
R. MEDIA/PRESS
Use this section to address any special issues or situations that apply to the event (e.g. contact information for the
person to whom all media inquiries should be sent).
T. HOUSEKEEPING INSTRUCTIONS
Platinum Suites will require cleaning every morning at 09:00
U. FRONT DESK INSTRUCTIONS
All delegates are to registered at check in and given an event schedule with their room key(s)
V. OTHER REQUIREMENTS

W. BILLING INSTRUCTIONS
Final Bill to Be Provided to*: Nikki Sayers
Final Bill to Be Sent to*: 95 Moatfield Dr, North York, ON M3B 3L6
Special Concessions and Negotiated Items/Services*
Food & Beverage
AM Break(s)
PM Break(s)
Transporation
Airport Shuttle
Fallsview Casino Shuttle
Special Activities
Yoga
Pilates/Reformer Pilates
Repeat for additional items/services as necessary.
On-Site Bill Review Instructions: __________
Third-Party Billing Instructions: __________
Use this section to give specific instructions for goods & services that the event organizer is not responsible for
(e.g. contractors expenses, etc.)
Group is tax-exempt*:  Yes  No
If yes, Tax Exempt ID #: __________
Room & Tax to Master*:  Yes  No
Incidentals to Master*:  Yes  No
Guests Pay on Own*:  Yes  No
X. AUTHORIZED SIGNATORIES
Full Name Title Approval Authority
Nikki Sayers MS. Indicate Approval Authority Instructions*
Ddamba A.C. Sekijoba MR. Indicate Approval Authority Instructions*
Signatories as necessary.

PART II – Function Schedule
Date Originated: November 14, 2014
Event Name: Kraft’ivity 2015
Contact Name: Nikki Sayers
Contact Phone: 416.441.5000 ext. 123
Day & Date Function
Start
Time (US
& Military
via auto
calc)
Function
End Time
(US &
Military
via auto
calc)
Function
Name
Facility Room
Name
Set-up Set
For
Function
#
Posting
Instructions
24-
Hour
Hold?
Sunday,
May 11
16:00 20:00 Check-in White Oaks
Conference
Resort &
Spa
Monday,
May 12
9:00 13:00 Plenary
Session
White Oaks
Conference
Resort &
Spa
Grand
Event
Room
Theatre^ 250 1  Post
 Do Not
Post
 Yes
 No
Monday
May 12
13:00 14:00 Lunch White Oaks
Conference
Resort &
Spa
Garden
View
Foyer
Reception 250 2  Post
 Do Not
Post
 Yes
 No
Monday
May 12
14:30 18:30 Regional
Breakout:
Eastern
Canada
White Oaks
Conference
Resort &
Spa
Studio
4
Theatre 34 3  Post
 Do Not
Post
 Yes
 No
Monday
May 12
Breakout:
Quebec
White Oaks
Conference
Resort &
Spa
Studio
5+6
 Do Not
Post
 Yes
 No
Monday
May 12
Breakout:
Ontario
White Oaks
Conference
Resort &
Spa
Studio
11
 Do Not
Post
 Yes
 No
Monday
May 12
Breakout:
Western
Canada
White Oaks
Conference
Resort &
Spa
Studio
10
 Do Not
Post
 Yes
 No
Monday
May 12
19:00 21:00 Dinner White Oaks
Conference
Resort &
Spa
Sunhill
Dining
Room
250 7  Post
 Do Not
Post
 Yes
 No
Monday
May 12
Entertainment 8
Tuesday,
May 13
9:00 13:00 Plenary
Session
White Oaks
Conference
Resort &
Spa
Grand
Event
Room
 Do Not
Post
 Yes
 No
Tuesday,
May 13
Conference
Resort &
Spa
Garden
View
Foyer
 Do Not
Post
 Yes
 No

Day & Date Function
Start
Time (US
& Military
via auto
calc)
Function
End Time
(US &
Military
via auto
calc)
Function
Name
Facility Room
Name
Set-up Set
For
Function
#
Posting
Instructions
24-
Hour
Hold?
Tuesday,
May 13
Breakout:
Eastern
Canada
White Oaks
Conference
Resort &
Spa
Studio
4
 Do Not
Post
 Yes
 No
Tuesday,
May 13
14:30 18:30 Breakout
Session:
Quebec
White Oaks
Conference
Resort &
Spa
Studio
5+6
 Do Not
Post
 Yes
 No
Tuesday,
May 13
Breakout:
Ontario
White Oaks
Conference
Resort &
Spa
Studio
11
 Do Not
Post
 Yes
 No
Tuesday,
May 13
Breakout:
Western
Canada
White Oaks
Conference
Resort &
Spa
Studio
10
 Do Not
Post
 Yes
 No
Tuesday,
May 13
Conference
Resort &
Spa
Sunhill
Dining
Room
250 15  Post
 Do Not
Post
 Yes
 No
Tuesday,
May 13
Entertainment 16
Wednesday,
May 14
9:00 13:00 Plenary
Session
White Oaks
Conference
Resort &
Spa
Grand
Event
Room
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Conference
Resort &
Spa
Garden
View
Foyer
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Breakout:
Eastern
Canada
White Oaks
Conference
Resort &
Spa
Studio
4
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Breakout:
Quebec
White Oaks
Conference
Resort &
Spa
Studio
5+6
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Breakout:
Ontario
White Oaks
Conference
Resort &
Spa
Studio
11
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Breakout:
Western
Canada
White Oaks
Conference
Resort &
Spa
Studio
10
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Conference
Resort &
Spa
Sunhill
Dining
Room
250 23  Post
 Do Not
Post
 Yes
 No
Wednesday,
May 14
Entertainment 24
Thursday,
May 15
9:00 13:00 Plenary
Session
White Oaks
Conference
Resort &
Spa
Grand
Event
Room
 Do Not
Post
 Yes
 No
Thursday,
May 15
Conference
Resort &
Spa
Garden
View
Foyer
 Do Not
Post
 Yes
 No

Day & Date Function
Start
Time (US
& Military
via auto
calc)
Function
End Time
(US &
Military
via auto
calc)
Function
Name
Facility Room
Name
Set-up Set
For
Function
#
Posting
Instructions
24-
Hour
Hold?
Thursday,
May 15
Breakout:
Eastern
Canada
White Oaks
Conference
Resort &
Spa
Studio
4
 Do Not
Post
 Yes
 No
Thursday,
May 15
Breakout:
Quebec
White Oaks
Conference
Resort &
Spa
Studio
5+6
 Do Not
Post
 Yes
 No
Thursday,
May 15
Breakout:
Ontario
White Oaks
Conference
Resort &
Spa
Studio
11
 Do Not
Post
 Yes
 No
Thursday,
May 15
Breakout:
Western
Canada
White Oaks
Conference
Resort &
Spa
Studio
10
 Do Not
Post
 Yes
 No
Thursday,
May 15
Conference
Resort &
Spa
Sunhill
Dining
Room
250 31  Post
 Do Not
Post
 Yes
 No
Thursday,
May 15
Entertainment 32
Friday,
May16
9:00 13:00 Checkout White Oaks
Conference
Resort &
Spa
^ 250  Post
 Do Not
Post
 Yes
 No
Function Schedule Comments:
^enter primary set-up designated on the function’s function order.

PART IIIa – Function Set-up Order
Date Originated: November 14, 2014
A. EVENT DETAILS
Event Name: Kraft’ivity 2015
Contact Name: Nikki Sayers
Contact Phone: 416.441.5000 ext. 1236
B. FUNCTION DETAILS
Function #: 1, 9, 17, 25
Function Name: Plenary Session
Function Type: Drop Down Options:
 Break Out
 Coat Check
 Dressing/Green Room
 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration
 Speaker Room
 Storage
 Workshop
 Other
Post to Reader Board?  Post  Do Not Post
If Post, Post As: Kraft’ivity 2015 Product Launch
Function Location: Grand Event Room
Key Event Personnel for this Function: french translater, a/v persons, __________
Attendance: 250
Function Start Day/Date: May 12, 2015
Function Start Time (US & Military via auto calc): 9:00
Function End Day/Date: May 15, 2015
Function End Time (US & Military via auto calc): 2:00
Set Up By (US & Military via auto calc): 21:00; May 11, 2015
Dismantle No Later than (US & Military via auto calc): 6:00; May 16, 2015
Catered Function:  Yes  No

Function #: 3, 11, 19, 27
Function Name: Regional Breakout: Eastern Canada
 Break Out
 Coat Check
 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration
 Speaker Room
 Storage
 Workshop
 Other
If Post, Post As: Kraft’ivity 2015 Eastern Canada Breakout Session
Function Location: Studio 4
Key Event Personnel for this Function: _executives_________
Attendance: 34
Function #: 4, 12, 20, 28
Function Name: Regional Breakout: Quebec
 Break Out
 Coat Check
 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration

 Speaker Room
 Storage
 Workshop
 Other
If Post, Post As: Kraft’ivity 2015 Quebec Breakout Session
Function Location: Studio 5+6
Key Event Personnel for this Function: ____executives______
Attendance: 41
Function #: 5, 13, 21, 29
Function Name: Regional Breakout: Ontario
 Break Out
 Coat Check
 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration
 Speaker Room
 Storage
 Workshop
 Other
If Post, Post As: Kraft’ivity 2015 Ontario Breakout Session
Key Event Personnel for this Function: __executives________
Attendance: 88

Function #: 6, 14, 22, 30
Function Name: Regional Breakout: Western Canada
 Break Out
 Coat Check
 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration
 Speaker Room
 Storage
 Workshop
 Other
If Post, Post As: Kraft’ivity 2015 Ontario Breakout Session
Key Event Personnel for this Function: _executives_________
Attendance: 81
Function #: 7, 15, 23, 31
Function Name: Dinner
 Break Out
 Coat Check

 Exhibit
 General Session
 Meeting
 Office
 Photo Room
 Poster Session
 Registration
 Speaker Room
 Storage
 Workshop
 Other
If Post, Post As: Kraft’ivity 2015 Dinner
Function Location: Sunhill Dining Room
Key Event Personnel for this Function: __executives________
Attendance: 250

C. ROOM SET-UP
Room Set-up Diagram Attached:  Yes  No
Note: The set-up diagram should indicate A/V placement and electrical needs.
Room Set Room For: 250 (qty.)
Primary Room Set-up: Drop Down Options:
 10x10 exhibits
 8x10 exhibits
 Island Exhibit
 Peninsula Exhibit
 Perimeter Exhibit
 Tabletop exhibits
 Banquet Rounds for 10
 Board Room (Conference)
 Classroom - 2 per 6 ft. tables
 Classroom (Chevron) - 2 per 6 ft. tables
 Cocktail Rounds
 Crescent Rounds of 5
 Crescent Rounds of 6
 Crescent Rounds
 E-shaped
 Existing
 Flow (no tables or chairs)
 Hollow square
 Perimeter Seating
 Registration
 Royal conference
 Talk Show
 Theater
 Theater - Semi-circle
 Theater - Chevron
 T-shaped
 U-shaped
 Other: __________
Secondary Room Set-up: Choose all that apply:
 Perimeter Seating set for _____ (qty.)
 Talk Show Set-up set for _____ (qty.)
 Head Table for _____ (qty.)
 Lectern [see Section D (A/V) for style & quantity]
 Rear Screen Projection [see Section D (A/V) for details]
 Riser
If yes,
Riser Height: _____ in. (_____ cm)
Riser Width: _____ in. (_____ cm)
Riser Depth: _____ in. (_____ cm)
 Dance Floor
If yes,

Dance Floor Length: _____ in. (_____ cm)
Dance Floor Width: _____ in. (_____ cm)
 Other: __________

Other Set-up Requirements (choose all that apply):
 Water Service for Speaker(s)/Moderator(s)
 Water Service for table(s)
 Water Service for back of room
 Pads/Pens for tables
 Candy for tables
 VIP Set-up If yes, Describe: __________
 Table(s) in back of room (for literature, etc.) If yes, Quantity: __________
 Other: __________
Special Requirements: __________
Room Set-up Comments: __________
D. AUDIO/VISUAL (A/V)
 Not Required  Group To Provide
 Venue To Provide  Outside Vendor To Provide
If Not Required, go to Section E. Otherwise, complete the following:
A/V Company Name: __________
A/V Equipment/Services Needed (choose all that apply):
Item Quantity Item Price Item Detail/Comments
 35mm Projector w/ Remote __________ __________ __________
 Audio Recording __________ __________ __________
 Background Music __________ __________ __________
 Blackboard w/ Eraser & Chalk __________ __________ __________
 Closed Circuit Video __________ __________ __________
 Data Projector __________ __________ __________
 Dry Erase Board w/ Eraser & Markers __________ __________ __________
 DVD Player __________ __________ __________
 Easel __________ __________ __________
 Electric Pointer __________ __________ __________
 Flipchart & Markers __________ __________ __________
 Lectern (standing) __________ __________ __________
 Lectern (table) __________ __________ __________
 Microphone – Wired Lavaliere __________ __________ __________
 Microphone – Wired Lectern __________ __________ __________
 Microphone – Wired Standing __________ __________ __________
 Microphone – Wired Table __________ __________ __________
 Microphone – Wireless Lavaliere __________ __________ __________
 Microphone – Wireless Lectern __________ __________ __________
 Microphone – Wireless Standing __________ __________ __________
 Microphone – Wireless Table __________ __________ __________
 Monitor Cart __________ __________ __________
 Overhead Projector __________ __________ __________
 Personal Computer – Desktop __________ __________ __________
 Personal Computer - Laptop __________ __________ __________
 Personal Computer - Mac __________ __________ __________
 Powered Speaker __________ __________ __________
 Projection Stand __________ __________ __________
 Screen (indicate size in comments) __________ __________ __________
 Television __________ __________ __________
 VHS Player __________ __________ __________
 Video Camera __________ __________ __________
 Video Monitor __________ __________ __________

 Video Recording __________ __________ __________
 Other: Translation Headphones 35 __________ Simultaneous translation
of English to French
A/V Comments: AV technician must be available on stand-by
Include special information such as lighting needs or labor needs (e.g. AV technician).
E. FOOD & BEVERAGE (F&B)
If Not Required, go to Section F. Otherwise, complete the following:
F&B Service Time (US & Military via auto calc): 07:30
Anticipated Attendance: 250
Set for: Breakfast
Meal Type: Drop Down Options:
 Continental Breakfast
 Breakfast
 Brunch
 Lunch
 Dinner
 Break
 Reception
 Hospitality
 Other: __________
Service Type: Drop Down Options:
 Boxed
 Buffet
 Plated
 Other: __________
F&B Menu
Date Description Quantity Price Per
Monday, 12  Cut Fruit
 Warm
Oatmeal
 Freshly
Baked
Danish’s
 Muffins
 Scrambled
Eggs
 Assorted
Fruit Yogurt
 Cereal With
Milk

 Bagels and
Cream
Cheese
14 platters
6 kg
250
250
400
250
250 mini packs
$126
$54
$175
$175
$75
$62.50
$137.50
N/A
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P

250
$116 1 P/P.
Tuesday, 13  Three egg
omelet
 Cut Fruit
 Warm
Oatmeal
 Freshly
Baked
Danish’s
 Muffins
 Scrambled
Eggs
 Assorted
Fruit Yogurt
 Cereal With
Milk
 Bagels and
Cream
Cheese
14 platters
6 kg
250
250
400
250
250 mini packs
250
$126
$54
$175
$175
$75
$62.50
$137.50
$116
N/A
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P.
Wednesday, 14  Broken eggs
 Cut Fruit
 Warm
Oatmeal
 Freshly
Baked
Danish’s
 Muffins
 Scrambled
Eggs
 Assorted
Fruit Yogurt
 Cereal With
Milk
 Bagels and
Cream
Cheese
14 platters
6 kg
250
250
400
250
250 mini packs
$126
$54
$175
$175
$75
$62.50
$137.50
$116
N/A
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P.

250
Thursday, 15  Eggs
benedict
 Cut Fruit
 Warm
Oatmeal
 Freshly
Baked
Danish’s
 Muffins
 Scrambled
Eggs
 Assorted
Fruit Yogurt
 Cereal With
Milk
 Bagels and
Cream
Cheese
14 platters
6 kg
250
250
400
250
250 mini packs
250
$126
$54
$175
$175
$75
$62.50
$137.50
$116
N/A
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P
1 P/P.
Set for: Lunch
 Breakfast
 Brunch
 Lunch
 Dinner
 Break
 Reception
 Hospitality
 Other: __________
 Boxed
 Buffet
 Plated
 Other: __________ F&B Menu
F&B Menu
Monday,12  Assorted sliced fruit
 Mixed Veggie platter
14 platters $120 All persons are
free to take as

 Fajitas: Sautéed,
seasoned Beef AND
Chicken in Soft Shell
Tortillas
 Chopped Tomatoes,
Onions, Guacamole,
Salsa, Cheddar
Cheese and Black
Olives
 Vegetable Kebobs
 Sautéed Seasonal
Vegetables
 Whole grain crackers,
with low fat cheese
slices
 Steamed Vegetables
Beverages
 Ice water
 Bottles of spring,
sparkling and flavored
water.
 100% Fruit Juice
 100% Vegetable juice
 Coffee ( regular and
decaf )
 Regular, herbal and
green teas.
14 platters
250
250
10 platters
7 platters
5 platters
Unlimited
250 b.
$120
$600
$300
$120
$47
$60
N/A
$32
much food as they
please to eat.

250 b.
250 b.
Upon Request
Upon Request
$90
$90
Covered by Hotel
Covered by Hotel
Tuesday, 13 Appetizer
 turkey confit pizza
 tuna tartare
 mixed greens
Main Course
 grilled sea scallops
 eggplant parmesan
 angus beef tenderloin
Desserts
 fondue
 cheesecake
 sliced fruit
8 platters
8 platters
8 platters
15 platters
8 platters
10 platters
3 fountains
14 cakes
10 platters
$270 (all 3)
$263
$77.5
$260
$48
$114
$94
Wednesday, 14 Garden Vegetable
Lasagna with Four
Cheeses
Roasted Vegetable
Risotto
Eggplant Parmesan with a
Tomato Basil Sauce
(multiples 12)
Caesar Salad with
Croutons and Parmesan
Cheese Salad of Organic
Greens with Balsamic
Vinaigrette
Salad of Baby Spinach
with Mandarins &
Almonds
8 trays
8 trays
8 trays
6 bowls
6 bowls
6 bowls
$380
$340
$134
$90
$80
$80

Garlic Mashed Potatoes
100 % Fruit Juice
100% Veggie juice
Coffee ( regular and
decaf)
Ice Water
Bottled water

3 trays
250 b.
250 b/
Upon Request
Unlimited
250
$55
$80
$80
$51
Thursday, 15 Crispy Calamari
Blonde Frisee and
Watercress Salad, Citrus
Drizzle
Tomato Confit and Herb
Lemon Aioli
Classic Caesar Salad with
Kale
Romaine Hearts, Crisp
Pancetta, Herb Croutons,
Fresh Shaved Parmesan
Cheese
Add Salmon / Shrimp /
Grilled Chicken
Dips and Spreads
Red Pepper Hummus,
Roasted Garlic Cloves,
Herb Goat Cheese
Toasted Naan Bread,
Corn Chips and
Rosemary Flatbread
Baby Spinach and
Arugula Salad
With Clementines, Red
Onions, Candied Pecans
and Poppy Seed
Vinaigrette
10 platters
10 bowls
10 bowls
10 bowls
$ 290
$200
$120
$110
Set for: Dinner

 Breakfast
 Brunch
 Lunch
 Dinner
 Break
 Reception
 Hospitality
 Other: __________
 Boxed
 Buffet
 Plated
 Other: __________
F&B Menu
Monday, 12
 Grilled angus
beef striploin
 pecan
crusted
baked salmon
 house–made
bison
agnolotti
 Spinach
salad
 Roasted half
acorn squash
stuffed with
tomato,
grilled corn
and black
bean with
balsamic
reduction,
wilted arugula
and sweet
potato frites
 Cajun
shoestring
potatoes with
aioli
 Caesar salad
 Mixed greens
Total quantity is
250 for each dish,
and they can
choose from the
menu.
$46
$35
$35
$17.25
$32
$10
$15.50
$15
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P

Tuesday, 13 MEZE
 Humus Chick Pea
 Baba Ghanoush
Eggplant
 Roasted Red
Pepper and Feta
 Taramousalata
Cod Roe Dip
 Taziki Cucumber
Dip
 Dolmas Stuffed
Grape Leaves
 Falafel Chick Pea
Patties
 Spanikopita
Spinach & Feta
Pie
 Haloumi Cheese
Pastry
SALADS
 Tabouli
 Fattoush Salad
 Greek Salad
 Tomato & Onion
KABOBS
 Chicken Breast
 Lamb Shish
Kabob
 Tika Beef Kabob
 Kafta Ground
Beef Kabob
ENTREES
 Egyptian
Koshari
Lentil,
Macaroni &
Chickpeas
 Mousaka with
Lamb or Beef
 Garlic
Chicken with
Okra
 Oven Baked
Fish Tanjine
 Chicken with
Olives and
Preserved
Lemons
 Couscous –
Chicken or
Vegetarian
 Roast Leg of
Lamb
 Lamb Stew
with
Artichokes
 Lentil and
$10
$8
$10
$3
$3
$6.70
$5.50
$5.50
$4.50
$5.50
$5.50
$5.50
$5.50
$12
$14
$12
$12
$17
$20
$18
$22
$16
$16
$18
$14
$12
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P
P/P

Feta Bake
with
Hazelnuts
Wednesday, 14 BBQ & Picnic
Package 2
Tossed Garden Salad
Pasta Salad
Potato Salad
Seasonal Vegetables
with House Dip
Choice Of Two
Hamburgers/Shaved
Hip of Beef
Grilled Boneless
Chicken Breast
Accompanied with
condiments and
appropriate rolls
Assorted Squares &
Mini Pastries
$7
$8
$7
$6.55
$13.5
$9.95
$3.75
P/P
P/P
P/P
P/p
P/P
P/P
P/P
Thursday, 15 Turkey Burger, 5 oz
on Brioche Bun
Caramelized Onions,
Mushrooms and
Honey Dijon Mustard
Sweet Potato Fries or
Mixed Greens Salad
Halibut Medallions
with Vanilla
Vinaigrette
Cherry Tomato Confit,
Grilled Summer
Squashes
and Orange
Cauliflower Smear
Montreal Smoked
Meat Sandwich on
Marble Rye
With Onion,
Sauerkraut, Deep
Fried Pickles and Dill
Sour Cream Dip
Grilled Chicken
Kebobs
With Mint Yogurt Dip
and Spicy Israeli
Cous Cous Salad
Linguini Pasta with
Jumbo Shrimp
$16.25
$13.50
$13
$13
$17.50
$9.95
P/P
P/P
P/P
P/P
P/P
P/P

Pesto Cream Sauce,
Red Peppers, Kale
and Grilled
Asparagus
Grilled Vegetable
Panini Wrap
With Herb Goat
Cheese and a choice
of
Sweet Potato Fries
with Spicy Mayo or
Side Salad with
Vinaigrette
Beef and Vegetable
Stir-Fry
With Honey Hoisin
Sauce
$11.50 P/P
F&B Comments:
 complete breakfast includes coffee/tea
 Alcohol may be served at any time during legal serving hours; is not covered in package (guests must
pay for all alcoholic beverages on their own)
G. SECURITY
# of Keys Required: 7
Key(s) should be:  House/Standard Key  Re-keyed
Security Required:  Not Required  Group To Provide
If Not Required, go to Section H. Otherwise, complete the following:
Security Company Name: RedField Group
Security Start Time (US & Military via auto calc): 08:00
Security End Time (US & Military via auto calc): 23:00
Security Instructions/Requests: __________
H. ACCESSIBILITY
Accessibility/Special Needs Instructions:
Ramp and elevator access are provided if necessary
I. ENTERTAINMENT/SPEAKER
Entertainment/Speaker:  Yes  No
If No, go to Section J. If Yes, complete the following:
Speaker Name(s): Multiple comedians

Entertainment/Speaker Company: Yuk Yuk’s
Entertainment/Speaker Instructions/Requests: N/A
J. SIGNAGE
If Not Required, go to Section K. Otherwise, complete the following:
Signage Company: __________
Easel Required:  Yes  No
Signage Instructions/Requests: __________
K. TRANSPORTATION
Transportation Required:  Yes  No
If No, go to Section L. If Yes, complete the following:
Transportation Company: Royal Coach
Transportation Instructions/Requests: None
L. SHIPPING/RECEIVING
Shipping/Receiving Required:  Yes  No
If No, go to Section M. If Yes, complete the following:
Shipping/Receiving/Mail Instructions/Requests: __________
M. UTILITIES
Electrical Connections:  Not Required  Group To Provide
Optional:
Connection Type Quantity Price
Hard Wire
connection
1 Covered
by the
hotel
Connection types can include specific service type such as 120 volt (10 amp) service or power strip
quad box etc.
Electrical Notes:
Connection should be set up a couple of hours before the conference. Equipment should be tested prior to
the start of the event.
Telecommunications Connections:  Not Required  Group To Provide
Voice Services
Item Quantity Price Comments
 Analog Phone Line __________ __________  Long distance
 Restricted

 Other_________
 Multi-Line Phone Set __________ __________ __________
 Single Line Phone Set __________ __________ __________
 Speaker Phone __________ __________ __________
 Voice Mail Box __________ __________ __________
 Other: __________ __________ __________ __________
Data Services
Item Quantity Price
 Internet Connection – Ethernet __________ Covered by
the hotel
 Internet Connection – Wireless __________ Covered by
the hotel
 ISDN Line __________ __________
 T-1 Line __________ __________
 Other: __________ __________ __________
Telecommunications Notes:
Include placement information and other requirements here.
Cleaning Services:  Not Required  Group To Provide
Cleaning Contractor: _______________________________________________________________
Cleaning Refresh Times and Instructions:
After AM and PM breaks, Extra cleaning staff required to assist clean up after lunch and dinner.
Other Utilities:  Not Required  Group To Provide
Item Quantity Price
 Air (indicate PSI/Pascal: _____) __________ __________
 Drain __________ __________
 Natural Gas/Propane __________ __________
 Water (indicate minimum pressure: _____) __________ __________
 Fill & Drain (indicate gallons: _____) __________ __________
 Steam __________ __________
 Other: __________ __________
Other Utilities Notes:
N. BILLING INSTRUCTIONS
Billing Instructions: __________
Note any instructions that are unique to this function and not covered by information in the narrative.
Organizer Cost Center: __________

Event Specifications Guide Project - HTM415HA (PUBLIC FILE)

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