Hosting & Feeding Groups

Feeding 4 people is cooking. Feeding 20 is logistics. The difference isn't just multiplying ingredients -- it's timing, equipment, food safety, and setup. Most people either panic and overspend, or wing it and run out of food at a party. Neither has to happen. This skill covers the practical mechanics of feeding 10-50 people well, safely, and cheaply. The core move: pick foods that are forgiving, scale reliably, and serve themselves.

# Localization note
- Portion sizes vary by culture (US portions run large, ~8oz protein; many other
  countries serve 4-6oz portions with more sides)
- Common crowd-feeding foods differ: rice and curry (South/Southeast Asia),
  asado/BBQ (South America), tagine (North Africa), stews (West Africa),
  pierogi/dumplings (Eastern Europe), rice and beans (Caribbean/Latin America)
- Temperature units: Fahrenheit in US, Celsius elsewhere
  140F = 60C (hot holding), 40F = 4C (cold holding)
- Food safety regulations for community events vary by jurisdiction
- Swap unit measurements: cups/ounces/pounds vs. grams/kilograms/liters
- Dietary restriction prevalence varies (celiac awareness higher in Northern Europe,
  vegetarian baseline higher in India)