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Gourmet Cuisine Production February 13 th to February 27 th , 2010. Hamish Macfie , President, Gourmet Cuisine. GAME SCHEDULE. CTV SCHEDULE. MEALS SERVED. Meals per day Based on each area IIHF (International Ice Hockey Federation) = 250 HC (Hockey Canada) Family Zone = 300

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gourmet cuisine production february 13 th to february 27 th 2010
Gourmet Cuisine Production

February 13th to February 27th, 2010

Hamish Macfie,

President, Gourmet Cuisine

meals served
MEALS SERVED
  • Meals per day

Based on each area

      • IIHF (International Ice Hockey Federation) = 250
      • HC (Hockey Canada) Family Zone = 300
      • HC VIP = 400
      • MCHH (Molson Canada Hockey House) = 2,000
  • Total Meals per day = 3,000

Some guests may eat twice = 3,500

  • Total Meals over duration = 60,000
entertainment
ENTERTAINMENT
  • Evenings to go with games:
    • Cirque du Soleil
    • Black Eyed Peas
    • Nightly DJ
    • Others - TBD
british columbia institute of technology bcit
BRITISH COLUMBIA INSTITUTE OF TECHNOLOGY (BCIT)
  • Production Kitchen
  • Main Storage
    • All food products
    • Rentals
    • Liquor, Wine & Beer (LWB)
    • Paper & Plastic (P&P)
  • Shipped daily at 2:00am
staffing
STAFFING
  • Total staff needed = 200 approximately
    • Number of staff per day = 50
  • Where will they come from?
  • Ontario Staff:
    • Accommodations
    • Flights
  • Majority from out West
  • Challenge  finding experienced wait staff and bartenders
who s involved
WHO’S INVOLVED

PROJECT DIRECTOR

Hamish Macfie

DIRECTOR OF LOCAL SUPPORT SERVICES

Gordon Barber

EXECUTIVE CHEF

Caesar Guinto

SHIPPING & RECEIVING

Robert Morelli

Daniel Peak

Rodney Meynert

BCIT SHIPPING & RECEIVING

Chris Koroneos

Wolfgang Puck

FOOD SERVICES DIRECTOR

Kelly Dooley

GENERAL MANAGER

Lew Sprague

HUMAN RESOURCES DIRECTOR

Brad Ghering

Susan Cox

Rod Smith

Angela Dufour

Ivana Drazic

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