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Academy
Event and Catering Production
10 chapters
01
The Contract and the Count
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02
Scaling the Formulas
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03
Equipment Away From the Kitchen
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04
Transport and Temperature
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05
Holding for a Fixed Service Time
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06
Service and the Line
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07
Leftovers and Breakdown
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08
Costing an Event
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09
When Something Fails On Site
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10
The Debrief
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