Taking a buffet from boring black and white to dazzling Technicolor can be as simple as putting in place a few effective upgrades that needn't break the bank. Recently, Don King, assistant director of the Shriver Center for Catering and Retail Sales, Miami University, Oxford, OH, put on a fundraising gala with a Wizard of Oz theme. The budget was tight, but hopes were high. “For me, upgrading a buffet means getting away from ‘Okay, we're going to put a bunch of chafing dishes down and let ...
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