Exhibitor kit. Exhibitor kit

Transcription

1 Exhibitor kit Exhibitor kit

2 TABLE OF CONTENTS: FOOD PRODUCTS For information about Mondial de la bière 2011 Letter Operational logistics LOADING DOCK ACCESS and MOVE-OUT PROCEDURES Mondial de la bière set-up Regulations (health and safety standards) Memo: exhibitor space coupons tasting glasses ConferenceMBeer schedule TO SEND TO THE MONDIAL Booth set-up for your kiosk Personnel list Mondial de la biere Order form Certificate of Insurance - proof of insurance (if not done before) Sign Contract (if not done before) TO SEND DIRECTLY TO SUPPLIERS Québec Réfrigération MAFFQ (MAPAQ) permit Water and cooling system (Labrador) ERGA St-Gelais Rentals Contact Mr. Stephane St-Gelais GES (Electricity, material handling,sign hanging, etc.) INCOTEL (telecommunication) Place Bonaventure (Security and cleaning) ALL DOCUMENTS MUST BE RECEIVED BEFORE May 6th, 2011 For any questions please contact Marie-Josée Côté, Logistics Director at tel: ex. 334 or Exhibitor kit.

3 Montréal, April, 2011 Hello, We are pleased to be sending you your exhibitor kit as well as the relevant information for your participation in the Mondial de la bière As part of this information package you will find order forms and forms to fill out for your event needs. Please pay particular attention to the instructions appearing on these forms. Some of them must be completed and returned to Mondial organizers, while others are to be sent to the suppliers concerned. In order to avoid logistical problems, we are asking all of you to respect the deadlines mentioned here. We also draw your attention to a document entitled Operational Logistics, which is an integral part of your contract, as well as the entire exhibitor s manual. It contains some basic information such as the setup / strikedown schedule, as well as the festival rules and regulations. For any more information regarding this document, contact Ms Marie-Josée Côté, Logistics Director, at # 334 or Take note that your exhibitor wristband will be available in your envelope which will be handed to you at the administration office. This wristband will give you priority access to the site and will also be required outside of opening hours. We are looking forward to meeting you at the press conference on May 25 at 12:30 p.m., Salle Le Portage, Hilton Bonaventure, 900, De La Gauchetière St. West in Montreal or at the Mondial de la bière festival itself at the opening on June 8th. Thank you for your participation in the Mondial 2011, June 8 to 12! Jeannine Marois President

4 Event place and address: Place Bonaventure, Hall 400 West, 800 De La Gauchetière St West, Montréal Opening hours: June 8 to 12, Sunday 11:00 a.m. to 8:00 p.m. Wednesday to Saturday 11:00 a.m. to 10:00 p.m. Telephone # to reach the site: Logistics Director: Marie-Josée Côté Setup: Tuesday, June 7, hour to be confirm Strikedown: Sunday, June 12, after closing (the site must be clear by MIDNIGHT) Note: any departure from this schedule must be approved by the logistics director (extra cost). Site access and EXIT: See the 2 join documents. You must present photo ID for yourself and your personnel for access to your kiosk outside of opening hours and to wear the exhibitor wristband. Supplies: you must bring merchandise and leave it in the refrigeration container. You are responsible for your inventory at all times. With space at a premium, you must only bring supplies you will need for that day. Make provisions for the transport of your supplies as well as the necessary equipment (carts, etc). For delivery to fridge: entrance to the loading dock acess is at corner of St-Jacques & Montfort Streets (see set-up). Delivery schedule: between 9 a.m. and 5 p.m. everyday. Fridge opening hours: between 9 a.m. and 9 p.m. everyday. Parking: Place Bonaventure parking is available South of the Place Bonaventure on St-Antoine Street. Exhibitors rate is $10 per day, including leaving-and-returning privileges. Important: inform parking attendant of your status as a Mondial exhibitor each time you leave. OPERATIONAL LOGISTICS: FOOD KIOSK Tents: tents are pitched directly on the floor of the site. It is your responsibility to maintain your kiosk or you can order cleaning from GES. (Bring cleaning clothes, garbage bag and can). For more tent need see St-Gelais Location order form. Fire regulations of the city of Montréal: supply a site plan which indicates cooking appliances and their location. Please return the form to us entitled site plan before May 6th, so we may proceed with the approvals from the fire protection service. Install 1 portable fire extinguisher of either 40 BC or K type for fryers, and 2A-10BC for other types of cooking. Maintain a gap of.75 metres (2.5 feet) between cooking appliances and the tent. Health and safety standards: it is important to read and respect the information from the environmental service of the city of Montréal. Inspectors visit the site regularly to verify kiosks respect safety standards. No food merchandise directly on ground or floor. MAFFQ (MAPAQ) permit: the food permit must be completed and returned to the Ministry of Agriculture, Fisheries and Food of Québec (MAFFQ) before May 6th. (See form) Tasting coupons: Products sold in money or in coupon. No extra royalty to pay to the promoter if sold in money. If sold in coupon (each coupon is sold at $1.00) the promoter will return 0,50$ (taxes incuded) per coupon to the exhibitors. The exhibitor statement will follow from 45 to 60 days later. Each day, exhibitors must bring coupons received, organized into packets of 100, to the festival administration office. Indicate the total number of coupons on the return envelope. A receipt will be given to the exhibitor after recount of the coupons, either the next day or with the next deposit of coupons. The exhibitor agrees to accept coupons for the tasting and to give them back to the Mondial no later than June 17th, After this date the tasting coupons won't be reimbursed to the exhibitor or Mondial will charge a 20% administration fee on the total value of the tasting coupons. Tables and chairs: See GES catalogue. Lighting and power: lighting is included in your contract as well as a 1500-watt outlet. Please complete the form of GES, official on-site supplier, for any additional needs. (Bring your extension cord) Water: Tap water can be available in your kiosk, you can order it from GES. A hot-water-and-sink facility is available at the site. The Mondial offers rentals of water coolers, which include hot water and refrigeration (see order form). Ice: available on-site at supply services. $8.86 per 16,2 kg bag (6 bags of 2,7 kg) plus taxes. Exclusive supplier: Glace Pingouin. Signage outside kiosks: If you wish to mount a banner or any other visual element outside your kiosk (even on the outside tent wall), you must make a written request to the promoter (Mondial). A $500 minimum charge applies to all supplementary visibility. Note: no sound effects, music or radio will be allowed without the written consent of the promoter. Draws and other promotions: No draws or any other promotion may be carried out on-site without the written consent of the promoter. No tasting allowed out of your booth. Additional information: contact Marie-Josée Côté Exhibitor kit

5 ACCÈS AU DÉBARCADÈRE Angle des rues St-Jacques et Montfort Montréal QC Aucune marchandise ne sera acceptée avant la date officielle de montage LOADING DOCK ACCESS Corner of St-Jacques & Montfort Streets Montreal QC No merchandise will be accepted prior to official move-in date.

6 PROCÉDURES DE SORTIE À TOUS LES EXPOSANTS Vous êtes plusieurs à vouloir sortir en même temps, donc, nous vous demandons de votre collaboration ainsi que votre patience. Afin que tout se déroule dans l ordre, nous vous demandons de suivre les procédures suivantes pour le démontage de votre kiosque. 1. A COMPTER DE 20H 01 SEULEMENT, VOUS POUVEZ COMMENCER À DÉMONTER VOTRE KIOSQUE. 2. Au même moment, le personnel de GES Canada roulera le tapis de l allée centrale et le personnel du Mondial dégagera l espace devant la grande porte de garage. 3. Une fois ces deux étapes complétées, le responsable de la Place Bonaventure ouvrira la grande porte de garage. Il vous sera alors permis d entrer dans le Hall d exposition avec les chariots bleus pour le transport de votre matériel par le quai de chargement. N.B. : Lorsque votre chariot bleu sera prêt, présentez-vous avec votre marchandise au quai de chargement. Un préposé d Exposervice Standard-GES vous remettra un coupon bleu qui vous donnera accès avec votre véhicule au quai de chargement. (Veuillez noter qu il est inutile de vous présenter au bas de la rampe si vous n avez pas ce coupon, l accès vous sera refusé). Vous disposez 30 minutes pour charger votre véhicule. Nous vous demandons d être ponctuel. Tous les contrevenants seront remorqués et ce, à leur frais. MOVE-OUT PROCEDURES TO ALL EXHIBITORS We understand that many of you wish to leave as soon as possible. Thus, we ask for your most collaboration and patience. In order to vacate the premises in an orderly fashion, we ask that you follow these procedures when dissembling your stand. 1. AS OF 8:01 P.M. ONLY, YOU WILL BE ALLOWED TO UNINSTALE YOUR STAND 2. At the same time, the staff from GES will roll up the carpet from the main alley and the staff from the Mondial de la Bière will keep the space in front of the big garage door free. 3. Once these two steps completed, the person in charge from Place Bonaventure will open wide the garage door. You will then be allowed to enter the exhibition halls with the blue trolleys to carry your material through the loading dock. NB: Once you have gathered all your belongings together, please obtain your blue coupon from GES-Exposervice Standard s representative to have access to the loading dock. (Please be advised that if you do not have your blue coupon, the access to the loading dock will be immediately refused without any exception). You have 30 minutes to load your belongings. Please be punctual to the time allowed in order to prevent being towed at your own expense. La Direction/Management Place Bonaventure

7 PLAN D AMÉNAGEMENT 2011 SET UP MONDIAL DE LA BIÈRE 8 au 12 juin 2011 June 8 to 12 Place Bonaventure Hall 400 Ouest - West 800, de La Gauchetière Ouest - West Sujet à changement - Subject to change RUE DE LA GAUCHETIÈRE 20 avril MEZZANINE FLAVEURS BIÈRES ET CAPRICES Katia Alex Nancy GL MD SN MJC CP autre PP Rideaux-Rideaux-Rideaux-Rideaux-Rideaux-Rideaux-Rideaux-Rideaux 26 tables et 104 chaises Rangement 17,5 x 6 10 x 10 Console Scène 8 x 16 DJ booth Danse silencieuse ESPLANADE LE LA DANSE SILENCIEUSE ET SA SCÈNE DE SPECTACLES Espace global 40 x x 20 BAR Aire de jeux 10 x 20 PETIT PUB OKTOBERFEST 34 Espace total 30 x RUE UNIVERSITY RUE MANSFIELD 24 FPLQ 32 BISTRO 20 de diamètre 20 PETIT PUB EUROPÉEN BAR 10 x 30 Espace total 20 x LA CLOCHE AUX FROMAGES 20 x x x x 10 1 table ronde et 4 chaises kiosques réservés Offert en option en attente d une réponse Évier + SpulBoy 40 X de diamètre B X 60 Approvisionnement A ENTRÉE SORTIE 44 tables et 176 chaises 37 5 Approvisionnement B RUE SAINT-ANTOINE Débarcadère Manuel de l exposant

8 Service des Infrastructures, transport et environnement Direction de l environnement Inspection des aliments 827 Crémazie Blvd. East, Suite 301 Montreal, Quebec H2M 2T8 Telephone: (514) Fax: (514) POLICY FOOD SAFETY AND HYGIENE IN TEMPORARY FOOD STANDS I - OBJECTIVES: To ensure the quality and safety of food served in temporary food stands in order to protect public health. II - DEFINITIONS: Food Stand A light, open shelter, erected on a public or private site, intended for the preparation, sale, or serving of food. Temporary Which carries out its activities for a limited time. For the purpose of this policy, the period is set as the duration of the event. III - RULES: Construction The stand must be installed on a site free of any source of pollution or contamination. It must be located on a paved or asphalted surface that is well drained, and must be kept clean. If the stand is set up on grass, it must have a raised floor that covers the full area of the stand. A stand located outside must be equipped with a roof and walls of approved materials such as wood or canvas in order to protect the interior from dust and rain. The walls and floors must be made of a nonabsorbant material, and must be free of cracks and kept clean. F:\Users\Inspections\FILIÈRE 14\29 - Temporary food stands.doc Page 1 of 5

9 A cooking appliance may be installed outside the stand but must be covered by a canopy or other device in compliance with the requirements of the Service de sécurité incendie de Montréal. Water The stand must have hot and cold running drinking water in sufficient quantity for food preparation, for washing equipment and utensils, and for hand washing. The plumbing must be connected to a waste water disposal or reclamation system Electricity Each stand must be connected to a power system or to a no-break generator of sufficient capacity for the proper operation of all appliances and equipment. Food Protection The surfaces of the materials and equipment (tables, containers, utensils, cutting boards, etc.) that come into contact with the food must be made of smooth, easily washable, non-toxic materials in good condition. These surfaces must be free of loose particles or cracks. The stand must be equipped with storage racks to hold food recipients so that they do not come into direct contact with the ground or the floor. In order to protect against the risk of cross-contamination, clean and disinfect the equipment, work surfaces, and utensils that come into contact with raw food of animal origin before using them for the preparation of cooked or ready-to-eat food. Self-serve foods such as condiments (ketchup, mustard, onions etc.) must be offered in individual sachets or placed in food dispensers that do not allow for reintroduction by the consumer. Where foodstuffs are not wrapped, their handling by the public must be prevented. Food Sources All food served at the stand must come from approved sources (e.g., retailers, restaurants, or distributors). Purchase invoices or other vouchers must be at the disposal of inspection personnel at all times. These invoices must indicate: the nature and the quantity of products purchased or received; the date of purchase or receipt; the name and address of the supplier. F:\Users\Inspections\FILIÈRE 14\29 - Temporary food stands.doc Page 2 of 5

10 Holding Temperature Foods subject to alteration by heat (such as meat, poultry, fish, milk products, seafood, eggs, cut melon, cooked vegetables, prepared (hot) cereal, cooked rice, or dishes cooked using these foods) must, except during the time needed for processing, be kept at a constant internal and surrounding temperature not exceeding 4 C (40 F). Perishable food that is transported, sold, or served hot (such as meat, poultry, fish, seafood, eggs, cooked vegetables, prepared (hot) cereal, cooked rice, or dishes cooked using these foods) must be kept at an internal temperature of at least 60 C (140 F). The temperature of these foods must be checked using a functioning thermometer that is precise to + -1 C (2 F). The stand must be equipped with mechanical equipment such as refrigerators, freezers, and hot food tables in order to maintain food at the temperatures prescribed above. All compartments where food subject to deterioration by heat is kept, must be equipped with a functioning thermometer that is precise to C (2 F). Thawing Food subject to deterioration by heat must be thawed: in the refrigerator at or below 4 C; or combined with a cooking process. Cooking During cooking, food must reach the following minimum internal temperatures for at least 15 seconds: 74 C (165 F) poultry; 68 C (155 F) all ground meat except poultry, pork; 63 C (145 F) beef, veal, lamb, fish, seafood. Cooling Cooked food subject to deterioration by heat must be cooled as quickly as possible to a temperature of 4 C or lower. The internal food temperature must drop from 60 C (140 F) to 4 C (40 F) in 6 hours or less, including from 60 C (70 F) to 21 C (70 F) in 2 hours or less. F:\Users\Inspections\FILIÈRE 14\29 - Temporary food stands.doc Page 3 of 5

11 Reheating Food that has already been cooked and cooled, and that must be kept hot, must be reheated to a temperature of 74 C (165 F) or higher. Reheating must be completed within 2 hours. Cleaning and Disinfection The stand must have a sink for cleaning and disinfecting equipment and utensils. A location reserved for cleaning and disinfection of equipment and utensils may be authorized for use by several stands. Cleaning and sanitation products and clean cloths must be available in sufficient quantities inside the food stands. All work surfaces and reusable equipment and utensils must be washed and sanitized every day of operation, or upon contamination, and must be kept clean. The following stages must be adhered to during cleaning and disinfection: pre-rinse and scour; wash in hot water to which detergent has been added; rinse with hot water; disinfect with a disinfecting solution (for example: 5 ml of bleach per litre of water); air dry. Personnel Hand washing Each stand where unwrapped food is prepared or handled must be equipped with hot and cold running water, liquid or powdered soap from a dispenser, and individual towels. The stand must at least have a tank with a minimum capacity of 19 litres (5 gallons), a steady flow tap dispensing jets of warm water, a soap dispenser, individual towels, and a receptacle to collect the water. F:\Users\Inspections\FILIÈRE 14\29 - Temporary food stands.doc Page 4 of 5

12 Food handlers must wash their hands after using tobacco or going to the washroom, before starting work, each time there is a risk of food contamination. Hands must be dried with individual towels that must be disposed of after use. Hygiene of personnel Persons who prepare food products, wash or clean material and equipment must: wear a clean hat or clean hairnet that completely covers the hair; wear a clean beard covering that completely covers the beard; wear clean work clothes; refrain from wearing nail polish, watches, rings, earrings, or other jewellery; abstain from smoking or eating. Health Persons must refrain from handling food when they show symptoms of vomiting, diarrhea, fever, jaundice, or a sore throat with fever. Persons must wear a clean, waterproof bandage on every cut on the hand, and wear a clean waterproof glove over it. Waste There must be sufficient quantities of containers for waste disposal. These containers must be air-tight, and clean, and must not be made of cardboard. Waste must be removed as often as necessary. Permit Every operator of a stand where food is prepared or kept hot or cold for sale must hold a permit from the Ministère de l Agriculture, des Pêcheries et de l Alimentation du Québec. During the event, the permit must be available at all times at the place of operation. For more information regarding permit costs or to obtain a permit, the stand operator must contact the Division de l inspection des aliments. F:\Users\Inspections\FILIÈRE 14\29 - Temporary food stands.doc Page 5 of 5

13 Memo: exhibitor space coupons tasting glasses IMPORTANT NEWS EXHIBITOR SPACE We invite you to take advantage of an exhibitor space which will be made available to you. The exhibitor space is a place set aside for exhibitors, to which only exhibitors have access, in order to count coupons, relax and drink some products of the Mondial de la bière. Each exhibitor will receive 4 wristbands for space access in his exhibitor envelope. The space will contain tables and chairs, a fridge as well as coupon counting machines. During festival opening hours a festival staff member will be overseeing access to the space at the entrance. You will have access to the space Sunday from 11:00 a.m. to 7:30 p.m. and Wednesday to Saturday from 11:00 a.m. to 9:30 p.m..you must not leave objects of value in this space since the Mondial de la bière is not responsible for theft or damage of any objects in the exhibitor space. COUPONS Please note that tasting coupons for the 2011 will be approximately 4 x 2 inches and will be able to be counted by a currency counting machine (if rent a counting machine, take note that it must be adjustfor this type of coupon). You will be able to use one of the machines available at the exhibitor space or even rent one of the machines if you wish. Our supplier for 2011 will be: Erga Distribution 4770, boul. Côte Vertu, Montréal, Qc, H4S 1J9, (514) and info@secursom.com Mr Éric Rioux... see supplier order form TASTING GLASSES Please note that on the official tasting glass for Mondial de la bière 2011 you will see two lines. The first line indicates a 4-ounce pour, or one tasting. The second line indicates an 8-ounce pour, or two tastings. The minimum price for two tastings is two coupons. Precisions to be brought to the 2011 contract: The mondial's official glass, from 1994 to this day, is the only authorized container for the service of beer, as well as the Mondial de la bière's plastic cups and all plastic cups of 5 oz. or less. Very important reminder: (i) The EXHIBITOR undertakes to serve samples exclusively in official MONDIAL glasses or in plastic glass capable of holding a maximum of 5 oz. for samples at the EXHIBITORʼs kiosk. (j) The EXHIBITOR undertakes to ensure that its beer samples will be 4 oz. per sample and 8 oz. for 2 samples. No serving shall be greater than 8 oz. For ciders, wines and spirits, samples must not be less than half an ounce or more than 4 oz.; (k) The EXHIBITOR agrees not to provide beer or other alcohol samples to persons under the age of 18; A tasting may cost 1 coupon minimum and 5 coupons maximum, and 2 tastings may cost 2 coupons minimum and 10 coupons maximum. You can sell your glasses but you canʼt pour any alcohol into it. ÉDUCʼALCOOL AND POINT ZÉRO 8 We are very happy to announce that we have renewed our agreement to provide a free drive home service in collaboration with Point Zero 8. We also encourage you to promote the idea of tasting and responsible behaviour in your kiosk. Exhibitor kit

14 MONDIAL DE LA BIÈRE ON SOCIAL NETWORKS Join us and announce your presence at the festival! Add photos or comment and follow us live! Mondial de la bière page officielle Use #mondialbiere Festival Mondial de la bière