Las Vegas Meetings by Harrah's Entertainment Team Member Honored by the National Association of Catering Executives

Catering and Conference Services Manager Lisa Lynn Backus, CMP, CPCE Takes Home the George Zell Spirit of NACE Award for 2009

LAS VEGAS, NV - August 31, 2010 - Las Vegas Meetings by Harrah's Entertainment announced today that Catering and Conference Services Manager Lisa Lynn Backus, CMP, CPCE was honored recently by the National Association of Catering Executives (NACE) with the 2009 George Zell Spirit of NACE Award.

The award recognizes NACE members whose commitment and compassion towards humanitarianism makes a profound and recognizable impact. These individuals represent the "Spirit of NACE." The award is named in memory of NACE member George Zell, who passed away in 2000. Zell was the quintessential NACE member, dedicated to his chapter and to the national organization through his leadership. The criteria represented in the award judging are service on national and local boards and committees, lifetime volunteerism and humanitarianism in the community, mentoring and passion for the catering profession.

"We are fortunate and proud to have Lisa Lynn as a member of our team" said Don Ross, vice president of catering, conventions and events for Las Vegas Meetings by Harrah's Entertainment. "She truly has a passion for her job and is an inspiration to her colleagues and customers alike."

Backus earned her CMP (certified meeting professional) in 2000 and her CPCE (certified professional catering executive) in 2007. Lisa Lynn is one of only five catering and meeting professionals in Las Vegas to hold both a CMP and CPCE.

Backus attended her first NACE meeting in 1989. Since then, she has served on countless local and national boards and committees and was president of the Las Vegas chapter for 2007-2008. Lisa Lynn's main volunteer efforts focus on the Las Vegas chapter of NACE and NACE National. She is also involved with other local philanthropic organizations including Human Rights Campaign Civitan, Nevada Cancer Institute, United Way, EQUAL, HERO and the Salvation Army. Backus spreads her passion for the profession by participating in local mentoring programs and shares her expertise by presenting at various industry conferences.

Lisa Lynn is a catering and convention services manager serving the customers of Bally's Las Vegas and Paris Las Vegas.

About Harrah's Entertainment Inc.

Harrah's Entertainment, Inc., is the world's largest provider of branded casino entertainment. Since its beginning in Reno, Nevada nearly 70 years ago, Harrah's has grown through development of new properties, expansions and acquisitions, and now owns or manages casinos on four continents. The company's properties operate primarily under the Harrah's®, Caesars® and Horseshoe® brand names; Harrah's also owns the London Clubs International family of casinos. Harrah's Entertainment is focused on building loyalty and value with its customers through a unique combination of great service, excellent products, unsurpassed distribution, operational excellence and technology leadership. More information about Harrah's Entertainment is available at its website: www.harrahs.com.

About Las Vegas Meetings by Harrah's Entertainment

The 2005 merger between Harrah's Entertainment and Caesars Entertainment launched a ground-breaking philosophy aimed at offering more choices to meeting planners by unifying the meeting sales and operations of eight distinctive Las Vegas properties into a single city-wide operation under one leadership umbrella. This unique concept led to the creation of Las Vegas Meetings by Harrah's Entertainment, which comprises some of Las Vegas' most notable properties: Bally's Las Vegas, Caesars Palace, Flamingo Las Vegas, Harrah's Las Vegas, Imperial Palace, Paris Las Vegas, Planet Hollywood Resort & Casino and Rio All-Suite Hotel & Casino. The combination offers over 1 million square feet of cumulative meeting space, over 23,000 guest rooms and suites, and countless options for dining, entertainment and leisure. The distinct advantage for the planner is the convenience and leverage of one contact and one contract, combined with the access and freedom to enjoy the wide variety of venues and amenities across all seven Las Vegas properties.

Property Summaries

Bally's Las Vegas • 2,814 guest rooms and suites • 175,000 sq. ft. of meeting space
Caesars Palace • 3,292 guest rooms and suites • 300,000 sq. ft. of meeting space
Flamingo Las Vegas • 3,460 guest rooms and suites • 73,000 sq. ft. of meeting space
Harrah's Las Vegas • 2,526 guest rooms and suites • 25,000 sq. ft. of meeting space
Imperial Palace Las Vegas • 2,640 guest rooms and suites • 40,000 sq. ft. of meeting space
Paris Las Vegas • 2,916 guest rooms and suites • 140,000 sq. ft. of meeting space
Planet Hollywood • 3,696 guest rooms and suites • 88,000 sq. ft. of meeting space
Rio All-Suite Hotel & Casino • 2,522 guest suites • 163,000 sq. ft. of meeting space

For information on Las Vegas Meetings by Harrah's Entertainment call 877-MEET-702 or email lvmeetings@harrahs.com. Visit our website at www.lvmeetingsbyharrahs.com.

For more information, contact:
Courtney Fitzgerald
Las Vegas Meetings by Harrah's Entertainment
(702) 967-4733
CFitzgerald@LasVegas.Harrahs.com

Course Modules

The 10 cuisines covered include: 
* French                                                 
* Italian
* Chinese, Korean, Japanese 
* Southeast Asian 
* British Isles 
* Greek, Turkish and North African 
* South, Central and Latin American 
* Regional American 
* Indian 
* Spanish 

Course Topics

* Cuisine concepts including greatest hits, regional and contemporary, vegetarian  options etc.
* Evaluating dishes within cuisines and their suitability to a banquet setting 
* Menu conceptualization 
* Unique techniques 
* Pros and cons of the cuisine 
* Upsells and upgrades 
* Beverage pairing 
* Concept proposal 
     
For each cuisine, students will create a fleshed out menu concept. At the conclusion of the course, students will pick one of their menu concepts as a final project to further research, develop and present. 

 
Learn more about our school and this program at: www.tisoh.com

Q:  What is the Art of Food & Beverage program?  
A:  This is a 3 month part-time classroom certificate  program developed by NACE members. The course is designed to update the participants' skills in selling the food and beverage experience. Participants' knowledge of cuisine will expand making them more confident and comfortable when planning and developing menus.  
 
Q: Who should attend?  
A:  Convention sales and service managers, chefs, catering/banquet managers, restaurant personnel or hospitality operation managers. Professionals with some industry experience in any area of hospitality or those with a strong interest in learning about food & beverage trends.  
 
Q: What are the program prerequisites?  
A:  High school diploma or GED (no work experience necessary)  
 
Q: What are the program details?  
A:  This is a 12 week classroom program which meets every Tuesday evening from 6pm to 10 pm.  The certificate comprises of 4.5 quarter units / 45 clock hours / 4.5 CEUs  
 
Q: When is the program offered?  
A:  The Fall session begins September 22 and ends on December 8, 2009  
 
Q: Where are classes held?  
A:  At the TISOH training facility: 3614 E. Sunset Rd, Suite 110, Las Vegas NV 89123 (between Sandhill & Pecos)  
 
Q: What is the program tuition?  
A:  Tuition: $1,650 or monthly payment program $142; additional enrollment fees total $120; NACE members: 15% tuition reduction  
 
Q: Where can I enroll or get more info?  
A:  Visit: www.tisoh.com or call 702-947-7200  
 
The Las Vegas Chapter of the National Association of Catering Executives (NACE) sponsors this program and actively participates in curriculum development, planning and execution. 

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