You don't even have to schedule a day off. Just do it in a big roaster and then spread it all out on sheets to cool. Put it in gallon bags with sauce and freeze. Reheat it in the same roaster when the day comes.
I guess besides factories. In what industry to people move as fast and with as much precision? Not to be all smug and all but I can't think of any. Construction workers don't, mechanics don't, anyone have an idea?
What do you mean by hot? If you mean presentation platter with all your garnishes, and then tasting plates for judging., then yes, you have to glaze your food for the platter. Each needs to be done individually and then set aside before arranging on the platter. Do not do this for the tasting plates.
Also OMG this thread is 11 years old! :) And I replied to it before also LOL!