SC - teaching techniques

[LrdRas@aol.com]

At 5:52 PM -0400 6/14/00, allilyn at juno.com wrote:

(lots of good advice about checking the feast kitchen in advance)

One thing I like to do is to actually work out a timeline, showing 
how scarce resources get allocated--when which burner has which dish 
on it, what is being done with each of your four big pots, what is in 
which oven when. When the feast happens, you may find you have to 
make some last minute changes, but working out the time lines is a 
good way of spotting bottlenecks in advance--in time to modify your 
plans, or even your menu, if necessary.
David/Cariadoc
http://www.daviddfriedman.com/