Event and Catering Production

Track Overview

The job: produce for a known number at a known time, frequently somewhere that is not the kitchen.

The shift: a build-up over days and a single delivery moment.

What makes it different from service: the failure mode is inverted. Service failures are one plate. An event failure is the whole thing, and there is no recovery window — the food is either there and correct at six or it is not.

Prerequisites: Modules 2, 3, 42, 45, 46, 54.

Contents

1. The Contract and the Count
2. Scaling the Formulas
3. Equipment Away From the Kitchen
4. Transport and Temperature
5. Holding for a Fixed Service Time
6. Service and the Line
7. Leftovers and Breakdown
8. Costing an Event
9. When Something Fails On Site
10. The Debrief

Lessons

1. Lesson 1 — The Contract and the Count
2. Lesson 2 — Scaling the Formulas
3. Lesson 3 — Equipment Away From the Kitchen
4. Lesson 4 — Transport and Temperature
5. Lesson 5 — Holding for a Fixed Service Time
6. Lesson 6 — Service and the Line
7. Lesson 7 — Leftovers and Breakdown
8. Lesson 8 — Costing an Event
9. Lesson 9 — When Something Fails On Site
10. Lesson 10 — The Debrief