Meeting Participation
The third Working Group meeting for IEEE P1901.1 will be held on 28-29 June, 2017 in Mannheim, Germany. Registration is required.
Meeting will be held at:
Westinghouse Building, Meeting room number B 1.29
(Hosted by Power Plus Communications (PPC) AG)
Dudenstraße 6
68167 Mannheim
Germany
Hotel Information
https://www.wyndhammannheim.com/en
Rooms blocked until 07-Jun-2017
To book send email with arrival/departure dates to hotel and mention booking code “PPC IEEE”.
Please visit the IEEE 1901.1 working group website for more information.
For invitation letter, please send following information to Nicholas Orlando, Program Coordinator, [email protected];
— First Name, Last Name:
— Company Name:
— Company Address:
— Company Phone:
— Company E-mail:
— Mobile Phone (If possible):
— Date of Birth:
— Place of Birth:
— Passport ID Number:
— Passport Expiration Date:
— Passport Nationality:
If you need additional information, please contact Nicholas Orlando at [email protected].
Agenda
| DAY 1, 28 June 2017 | |||
| Title | Duration | Start time | Stop time |
| Call to order –Introductions –Welcome to new members –Roll Call –Declaration of employers and affiliations |
0:30 | 9:00 AM | 9:30 AM |
| WG Policies and Procedures (P&P) — approved by the Sponsor |
0:05 | 9:30 AM | 9:35 AM |
| Approval of Agenda | 0:10 | 9:35 AM | 9:45 AM |
| Call for Patents | 0:10 | 9:45 AM | 9:55 AM |
| Welcome from PPC AG | 0:10 | 9:55 AM | 10:05 AM |
| Approval of the Minutes of the Shenzhen meeting | 0:10 | 10:05 AM | 10:15 AM |
| Review of Action Items from Minutes | 1:45 | 10:15 AM | 12:00 PM |
| Lunch | 1:00 | 12:00 PM | 1:00 PM |
| Presentations of Contributions and Proposals, Technical Discussions, Potential Motions and Voting | 1:45 | 1:00 PM | 2:45 PM |
| Break | 0:15 | 2:45 PM | 3:00 PM |
| Presentations of Contributions and Proposals, Technical Discussions, Potential Motions and Voting | 2:00 | 3:00 PM | 5:00 PM |
| Recess: 5:00 pm | |||
| Social Event | |||
| DAY 2, 29 June 2017 | |||
| Call to order | 0:05 | 9:00 AM | 9:05 AM |
| IEEE P1901.1.1 | 0:20 | 9:05 AM | 9:25 AM |
| Presentations of Contributions and Proposals, Technical Discussions, Potential Motions and Voting | 1:00 | 9:25 AM | 10:25 AM |
| Break | 0:15 | 10:25 AM | 10:40 AM |
| Presentations of Contributions and Proposals, Technical Discussions, Potential Motions and Voting (continued) | 1:50 | 10:40 AM | 12:30 PM |
| Lunch | 1:00 | 12:30 PM | 1:30 PM |
| PLC-IoT Interoperability and Compliance Testing IC Presentations of Contributions and Proposals, Technical Discussions, Potential Motions and Voting |
2:00 | 1:30 PM | 3:30 PM |
| Break | 0:10 | 3:30 PM | 3:40 PM |
| Schedule, Work Plan, Next Steps | 0:30 | 3:40 PM | 4:10 PM |
| External Liaisons | 0:10 | 4:10 PM | 4:20 PM |
| Unfinished Business | 0:10 | 4:20 PM | 4:30 PM |
| Next Meetings | 0:20 | 4:30 PM | 4:50 PM |
| Review of Action Items from Minutes | 0:10 | 4:50 PM | 5:00 PM |
| Working Group Adjourns 5:00 PM | 5:00 PM |
Dinner Menu Options
MENU I
geschäumte Karottencremesuppe mit Ingwer
(Foamed carrot cream soup with ginger)
***
Maispoulardenbrust aus dem Backofen mit mediterranem Gemüse und Rosmarinkartoffeln
(Chicken breast from the oven with mediterranean vegetables And rosemary potatoes)
***
Frischer Obstsalat
(fresh fruit salad)
MENU II
Roulade von Lachs und Räucherforelle mit Kaviarsahne
(Roulade of salmon and smoked trout With caviar cream)
***
Lauwarmer Spargelsalat mit Lollo Rosso Tomatenwürfeln und Schnittlauch
(Warm asparagus salad With Lollo Rosso Lettuce Tomato cubes and chives)
***
Kalbsmedaillions in Morchelrahmsauce mit Gemüsestrudel
(Veal medallions in morel cream sauce with vegetable whirlpool)
***
Bourbon-Vanilleeis auf frischen Erdbeeren garniert mit Sahne
(Bourbon vanilla ice-cream on fresh strawberries Garnished with cream)
MENU III
Ruccolasalat mit marinierten Champignonköpfen
(Arugula salad With marinated mushroom heads)
***
Tomatencremesuppe mit Sahnehäubchen und frischem Basilikum
(cream of tomato soup with icing and fresh basil)
***
gebratenes Filet vom Zander auf Rieslingsauce, Blattspinat und Salzkartoffeln
(Fried fillet of pikeperch on white wine, Leaf spinach and potatoe )
***
Rote Grütze mit Bourbon-Vanilleeis
(Red fruit jelly With Bourbon vanilla ice cream)