Part of the Event and Catering Production track. Lesson 5 of 10.
Prerequisites: Modules 45, 36.
The sequence
Work backward from the service time.
Land the long-clock items close to it.
Hold the rest to the quality curve.
And tape a time on everything.
The decisions
When to start. Backward from service, and this is where the track differs most from a normal shift.
A service time is fixed and known — which is an advantage, and it is only an advantage if the production is scheduled against it rather than started when convenient.
And whether the hold is within the curve. A brisket that finishes at eleven for a six o'clock service is a seven-hour hold, per Module 36 — and the best hold is a shorter one.
Which is a scheduling decision made days before, not a technique applied on the day.
What you are reading
The curve against the clock.
What goes wrong here
Started when convenient.
And the hold environment unmanaged — temperature on a dial and moisture ignored.
Verification
The tape.
The boundary
Hot and cold holding requirements are governed by the local health authority.