SC - booths/feasts

[Diana Haven]

Greetings to the list.

If this subject has been covered before, my apologies.  I would like to have 
a discussion on the best ways to plan/administrate a feast.  What are the 
requirements for the physical plant?  Who chooses the menu, sets the ticket 
price, etc?  How do the different groups handle the financials? (Cash 
Advance, reimbursement, donation...)  How is the individual kitchen set up?  
Is the kitchen open or closed?  Who handles the reservations, if there are 
any?

I am looking to make a handout for my cooks guild with handy information on 
how to set the feast up.  We have all discovered we can cook, now to the real 
work.

Aldyth