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by Jonathan Vatner | August 16, 2010

Rather than letting the hotel staff toss out leftovers from the buffet breakfast, ask them to rearrange individually-packaged items -- chilled yogurt, granola and power bars -- and present them again at the first coffee break. Thanks to Fran Rickenbach, CAE, executive vice president of the Association of Destination Management Executives (adme.org), for the idea.