OK, allow me to preface my question with a little information. I'm the director of the Hospitality Ministry (which at our church means the kitchen) at a fairly large church in Arkansas. We have a couple thousand members. I have no formal training in the culinary arts, but I’ve been directing the kitchen for about 5 years. We often prepare meals for groups of 20 – 350 sometimes more, using mostly institutional food items from a local vendor, i.e., foods of the frozen bake variety. But, we do actually cook some of the meals we serve using 4 Duke convection ovens and a 6 burner professional range. We have three proofer/warmers and a 4 hole steam table. I would love to serve an upcoming meal for a “dinner theater” production our Drama Ministry is planning for 350 people consisting of chicken fettuccini alfredo with salad, garlic bread and dessert. How this would work is that the guests arrive all at once, about 30 to 45 minutes before performance time, then the meal is handed out and they all eat in the this short period before the performance starts. My biggest concern is preparing and holding the sauce. I realize that this is an ambitious idea. But, what advice can you offer (besides the obvious advice not to try it)?