Who Scheduled Those Banquets? The Highlander Hotel has a problem. Five days from today there are three banquets scheduled that have remarkably similar menus. The 1,000-room hotel will also be at 100-percent occupancy due to a convention that is in town. The hotel's main kitchen will be able to handle the normal traffic in the property's three dining establishments but will not be able to assist the banquet kitchen. The three banquets consist of the following groups: A 1,000-seat dinner for the Horatio Alger award honoree. A high school senior prom that will have 400 young men and women, age 17 to 18, dressed in their finest. A World War II aviator's reunion, which guaranteed 300 people. Several special menu requests were noted for this group (low sodium, vegetarian dishes, etc.). The banquet event order (BEO) for each of these groups displays the following: Horatio Algerfruit compote, Caesar salad, beef tenderloin (4 oz.) and fillet of salmon (3 oz.), twice-baked potato, snow peas, and crme de menthe parfait. High School Seniorsfilet of sole with lemon sauce (appetizer), garden salad, roast prime rib of beef (8 oz.), au gratin potatoes, green beans and slivered almonds, and raspberry sherbet. AviatorsShrimp cocktail, Caesar salad, veal chop (bone in), mashed potatoes, garden peas, and strawberry mousse. Each group has the usual assortment of rolls, beverages, etc. These banquet events were booked after one catering manager left and before a new one arrived. Kathy Daniels is the new catering manager, and now realizes what the hotel is facing. She places a call to Pierre DuBois, the banquet chef, and asks to meet with him immediately. She tells him she is concerned with the large volume of meals that must be plated within an hour's time and wonders how Pierre is going to schedule production. The banquet kitchen has: Six convection ovens Two ranges Three broilers Three steam-jacketed kettles

Several preparation tables Adequate freezer, refrigerator, and dry goods storage spaces Several heat lamps Adequate small equipment (pots, pans, scoops, etc.) QUESTION: 1) If you were Pierre DuBois, how would you organize and schedule the food production for the three banquets that will occur five days from now?