amounts. As a service industry we always have to balance the costs with the benefi t. How diffi cult is it for us to accommodate this special request? Our requests for food accommodations come because of religious beliefs and/or dietary preference. As meeting professionals we have dealt with these different preferences without question of cost or ease. We’ve always been willing to accommodate those with standard allergies like peanuts or shellfi sh. We have been mindful of our attendees. If you have a large Jewish population or Muslim group you wouldn’t serve pork. Just like not serving meat or having a vegetarian option for those that choose to avoid meat and we have all offered fi sh on Friday’s for our Catholic members during Lent. I suggest the following to help you understand your gluten free attendee:
• Ask your attendee what they can and cannot have. Engage the opportunity to learn what they need. In the end you will have created a positive outcome for that attendee.
• Being careful about and understanding what is on banquet event orders (BEO) regarding food is critical.
• Have your menus posted to help attendees know what the meals will be. • Serve your vegetarian meal with rice or potatoes. Both of these starches are ac- ceptable and gluten free.
• Have fresh fruit or veggie options, but not covered in sauces. • Check to see if there are gluten free options in the restaurant that are not part of the banquet menus.
• Talk to the chef at your venue; they are frequently able to help develop a low cost, gluten free option.
• Check local area restaurants to see if they have delivery of gluten free meals. In short, we are professionals and as such should not say no, but rise to the occa- sion to provide great customer service. More information suggested at:
www.mayoclinic.com/health/celiac-disease/DS00319 www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280 www.celiac.org/index.php?option=com_content&view=article&id=3&Itemid=9 Kim is a graduate of Michigan State University with a degree in Communication and minors in Public Relations/Business. She is an avid Spartan fan having grown up in East Lansing, Michigan. She is currently the Chief Operation Offi cer/Owner Planner for Moore Voices/Events & Moore. She has worked in both 501c (3) and 501c (6) orga- nizations, both professional and trade associations in a variety of industries. She recently completed training with the Greater Lansing Convention and Visitors Bureau as a Certi- fi ed Tourism Ambassador. Planning her older daughter’s wedding made her realize that Wedding/Event planning with her own business was the next focus for her career.
What Exactly is Gluten Free?
Gluten is a naturally occurring protein found in wheat, rye and barley. To be glu- ten free, anything that has fl our or wheat in it cannot be eaten. Oats are another grain to watch as they are usually processed in plants that also process wheat. Crackers, bread, cereal, thickening in gravy, bread- ing and salad dressing are just a few of the foods where you may fi nd gluten. I have found gluten in caramel coloring agent from barley malt, in marshmallows and in my favored candy red licorice bites. The problem with a gluten issue is that gluten may not be the primary ingredient. Those who suffer with gluten sensitivity or Ce- liac disease are constantly reading labels. We have to cook fresh foods, as foods that are quick and cheap are often loaded with gluten.
Celiac Disease vs Allergies To some gluten free is seen as a fad, but
in reality it is a serious issue for anyone with Celiac disease. Celiac disease is re- ferred to as the wasting disease because the body can’t digest gluten and it interferes with the body’s ability to gain any nutri- tional benefi t from food. Those diagnosed with Celiac disease have had to drastically change their diet and have undergone an intestinal biopsy for their diagnosis. Aller- gies on the other hand are determined by tests from a medical professional and show your system is over reacting to something as an invader. Common allergies are nuts, onions and seafood. A person with an al- lergy to a particular food can go into ana- phylactic shock and if not treated, may die. Many with allergies these days carry epi- nephrine pens to help counter the swelling reaction that can be deadly.
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