International hospitality congresses, exhibitions and fairs bring together a global body of hospitality professionals such as chefs, general managers, and hoteliers. Within the framework of these events workshops, presentations and discussions are organized in order to showcase the latest achievements of the industry and follow a discussion about them. However, both exhibitions and fairs refer to temporary events informing the audience, there is a slight difference between them. A hospitality exhibition is a public presentation of various objects of interest, organized so that firms can showcase their latest products and services. Nevertheless, a fair is a gathering where organizations in food service and hospitality industry not only can showcase their latest products and services but they also carry out sales activities. One of the most-visited hospitality fairs is Sirha Lyon organized every 2 years with about 3,500 to 3,800 exhibitors and brands and more than 220,000 local and international professional visitors (Sirha-Budapest). Culinary congresses (e.g., Madrid Fusion and Gastronomika), however, are regular meetings on a representational basis of even thousands of hospitality professionals to discuss particular subjects and hot trends of the industry in simultaneous sessions.