Location for the remainder of 2019
Doubletree at Reid Park
445 S. Alvernon Way
Registration & Buffet: 6:00p
6:45 – 8:45 pm
Everyone must check in at registration even if someone else is paying.
Menus and programs are subject to change.
Registration fees are due for no-shows and cancellations made after registration deadline. If unpaid, they will be billed to the member/clinic who made the reservations.
If you are unable to attend you may send a substitute to attend in your place. SAVMA may be able to assign a substitute - contact the office.
Technician and guest no-shows are billed to the member.
We can accommodate dietary restrictions upon request in advance. If you have requested a special order, we will give you a meal ticket at the event. Give this ticket to any of the banquet staff.
Pre-payment does not constitute a registration. Always register to avoid late/walk-in rates.
Remember to sign in so that we have a record of your attendance.
2 CE Units
$50 Members & Members' Technicians and Member's first time guests
$75 Nonmember Veterinarians & their Technicians
by Midnight on the Thursday, prior to the Meeting
Add $20 to your payment
If we have not met our minimum commitment to the venue by the registration deadline, we will offer the regular CE rates until we do.
Cash or Checks at the door
Checks by mail
Pay Pal (on this page, through the CE registration service, or through your own Paypal account)
Registration Link or
Phone: (520) 326-5567
PO Box 65832
Tucson, AZ 85728
Date: Thursday, September 19, 2019
Speaker: Whit Church, DVM, DACVIM
of Desert Veterinary Medical Specialists
Program: Interpretation of Electrocardiograms
Location: Doubletree at Reid Park on Alvernon
445 S. Alvernon Way
Tucson, AZ 85711
Registration Deadline: Midnight, Thursday, Sept. 12
Time: Registration: 6:00p to 6:45p
Meeting: 6:45p to 8:45p
Italian Bistro Buffet
Spring mix romaine blend with toppings on the side: grape
tomato, black olives, pepperoncini, red onion, crouton, italian vinaigrette.
Heirloom tomato, fresh mozzarella, chiffonade basil, balsamic glaze, extra virgin drizzle.
Chicken cacciatore, boneless thighs and breast, tomato, basil, garlic.
Vegetarian lasagna with zucchini noodles, baked and layered with vegetables and ricotta cheese
Penne aglio e olio, lemon caper sauce,
Fresh green beans sauteed in parmesan, butter, bread crumbs & fresh herbs
Tiramisu Rain forest coffee, decaf and iced tea, lemonade