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Planners, presenters, and participants must be aware of environmental factors that affect their experience if a conference is to be successful.

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Student catering projects occur on a regularbasis at most Hotel and Restaurant Management Programs in North America. The purpose of this paper is to describe a fundraising venture between a Hotel and Restaurant Management Program and a not-for-profit organization, the Scouts. The request was to cater a dinner for 2,500 guests with a guarantee of $12,500 for the Hotel and Restaurant Management Program. Throughout the article the author will share insights into certain decision- making along with recommendations for future events.