s-p main text

published by CHICAGO INDUSTRIAL ORGANIZATIONAL PSYCHOLOGISTS

A forum for the discussion of issues facing scientists and practitioners within the Chicago I/O community.

CIOP Annual Dinner Meeting
June 10, 2004

CIOP's annual dinner meeting will take place on the evening of Thursday, June 10 and will feature Dr. Fritz Drasgow from the University of Illinois at Urbana-Champaign. Dr. Drasgow's keynote presentation, "An Update on Testing: Boon and Boondoggle" will focus on new developments in computerized testing.

Thursday, June 10, 2004

Sears Tower; The Conference Center, 33rd Floor; Lincoln Ballroom. Upon arrival, check in with security on the ground floor with a picture-ID. Mention the CIOP event at The Conference Center to receive a security pass.

Registration 5:30 pm.

Cocktails 5:30 pm - 6:30 pm (cash bar)

Dinner and Keynote Presentation 6:30 pm - 8:30 pm

Cost $40 for members and non-members; $30 for student members

Registration

To facilitate meal planning, payment and advance registration are required for the annual dinner meeting.

Directions for Registration

Provide your name, and the names of any other attendees.

Select one entrie for each attendee from the list below, and mention the entrie choice for each attendee in your registration email.

Mail payment for each attendee no later than Friday, June 4, 2004. If you are unable to send payment by June 4, please wait and pay on-site when you check in on the 33rd floor.

Mail Payment by June 4, 2004 to:
Brian Kitzman
CIOP - c/o Stanard & Associates, Inc.
309 W. Washington St., Suite 1000
Chicago, IL 60606

Menu
Main entrie (Select one per attendee from the list below)

Beef Tenderloin Medallions: Sliced tenderloin medallions with green peppercorn sauce. Accompanied by oven-roasted red potatoes and grilled asparagus in a lemon cream sauce.
Grilled Salmon: Select charcoal grilled fillets served with mango salsa. Accompanied by rice pilaf and grilled asparagus.
Lemon Chicken: Breast of chicken marinated in lemon, garlic and olive oil. Accompanied by rice pilaf and oven-roasted vegetables.
Risotto with Vegetables: Creamy risotto with vegetables and wild mushrooms.

All entrees include

Mixed Green Salad: Melange of crisp lettuce with carrots, cucumber and tomato with balsamic vinaigrette.
Fresh Fruit Tart: Served with creme anglaise.