Unverified85% confidenceSolutionTime unknown
宴客备餐标准路径：确定人数与桌数→按凉热荤素比例（一般凉菜30%热菜70%，荤素6:4）规划菜单→倒推各食材分量→区分现购(海鲜蔬菜)与可提前备(肉类冻品)→安排采购顺序
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85%
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Long-term
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