We invite you to the DINE PHILIPPINES 2014 -¬SOCCSKSARGEN, which will be held on September 12, Friday 1:00PM – 6:00PM, at The Farm @ Carpenter Hill, Koronadal, South Cotabato. There will be an onsite registration of 500 pesos for professionals and 250 pesos for the academe.
The Department of Tourism, in recognition of DINE Philippines’ advocacy of enhancing the level of our country’s tourism, hospitality and culinary industries and of promoting Filipino competitiveness in food service standards in light of globalization, has given its endorsement to the seminar series. It is further supported the Council of Hotel and Restaurant Educators of the Philippines (COHREP).
DINE Philippines seminar series commenced in 2010, and has been attended by more than 5,000 food service and hospitality industry stakeholders and the academic community. It has been supported by hospitality and culinary schools, industry associations and top media partners such as BusinessWorld, HerWord.com, F&B World, Interaksyon Lifestyle (TV5), ClicktheCity.com, Negosentro.com and FoodFindsAsia.com.
Recognizing the importance of Mindanao in the ASEAN Integration, DINE Philippines has prioritized the region and has been held in Davao, Zamboanga and will be staged in Cagayan De Oro after SOCCSKSARGEN.
Participants of the conference shall learn from industry experts as they share their insights on Filipino Competitiveness Amidst the ASEAN Integration. These include President of Courage Asia and Director of Terra First Bite, Adolf Aran, Jr. who shall be talking about the latest trends in food service; Proprietor of Good Burgers, Darah Consunji-¬‐Mateo who shall share lessons and best practices she learned in establishing her own business. Also part of the speaker roster is Mindanao advocate, brand architect and strategist Amor Maclang of GeiserMaclang Marketing Communications who shall give the her five rules in local hospitality branding; serial digital marketer Homer Nievera of Negosentro.com and FoodFindsAsia.com who will give his ideas on online strategies for your food business; and applauded Executive Chef Myke “Tatung” Sarthou who advocates that rediscovering our local cuisine is rediscovery of ourselves.