Dear collegues

Herewith I send you the details on XXP (XUG Benelux) mai yearly event,
to be held this year on November 14.
The meeting will take place at Hotel Mercure in Bunnik, Holland. The
hotel is located near exit 19 on the A12 motorway. You will find a
route description on 
http://www.mercure.nl/m/location_16.html

The meeting's agenda is as follows:

13:30 Arrivals, coffee etc.

14:10 Kick off for the day.

14:15 First presentation, by Steffen Pirsig, on database access and
database engines
15:15 Time for questions from the public
15:45 Break, coffee etc.

16:00 Second presentation, by Phil Ide, on Saturn server, one of his
main projects.
17:00 Time for questions from the public

18:00 Dinner

19:30 Third presentation, by Steffen Pirsig, on Visual Xbase
20:15 Time for questions from the public
20:30 Break, coffee etc.

20:45 Fourth presentation, by Phil Ide, on XB2NET versus WAA en SOAP
21:30 Time for questions from the public
22:00 official end of XUG meeting, start of the less offical part.

As you see, this is an extremely interesting series of subjects,
especially aimed at the newest techniques for systems development in
general, database techniques and internet technology. In short, you
should not miss this !


Then there are a few practical point :

1.  If you intend to participate, please first register by mailing the
XXP secretary :    jan@groenestein.net

2.  If you wish to join us at the dinner, please give us advance
notice in the same mail.
    The cost of the dinner is 30 euro p.p. including 4 drinks. The
menu options are shown below, please tell us which menu you choose.

3.  The meeting is also open to non-members. As a contribution to the
organising cost they are charged 50 euro's, they will then also be XXP
members for the remainder of 2003.

You are all very welcome, pass the message to fellow Xbase++
entousiasts !

Regards
Jan Groenestein
Secretary XXP



Menu choice:

Menu 1
- Ardennes ham with melon
- Pork steak in winesauce or salmonfilet and bearnaisesauce
- Grand dessert

Menu 2
- Carpaccio of beef or seafruit cocktail
- Mullet and mustardsauce or wild boar chops and mushrooms
- Grand dessert

Menu 3
- Salmonmouse
- Turkey and peppersauce or grilled tuna
- Grand dessert