{"text_format":"1","workbook":"xlsx","n_sheets":13,"sheets":["Consignes ","Entete","Sujet","Document 1 - Menu","Document 2 - Informations argum","Annexe 1 - Planigramme","Annexe 2 - Fiche prévision","Annexe 3 - Argumentatio","Annexe 4 - Autoévaluation","Document 3 - Bon d'économat","Document 4 - Remarques","Techniques","Feuil1"],"not_rendered":{"charts":0,"images":4,"macros":1,"external_links":1,"defined_names":19,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900"}

{"sheet":"Consignes ","index":0,"n_rows":34,"n_cols":6,"rows_kept":34,"cut":false,"hidden":false,"merged":[[30,2,30,4],[30,5,30,7],[27,2,27,4],[28,2,28,4],[29,2,29,4],[26,5,26,7],[26,2,26,4],[27,5,27,7],[28,5,28,7],[29,5,29,7],[19,5,19,7],[20,5,20,7],[21,5,21,7],[22,5,22,7],[23,5,23,7],[17,1,17,7],[33,1,33,7],[1,0,1,7],[4,0,5,7],[10,2,10,7],[11,2,11,7],[15,1,15,7],[24,5,24,7],[25,5,25,7],[19,2,19,4],[20,2,20,4],[21,2,21,4],[22,2,22,4],[23,2,23,4],[24,2,24,4],[25,2,25,4]]}
[]
["CONSIGNES AUX CONCEPTEURS DE SUJET"]
[]
["Commande : "]
["3 sujets complets de l'épreuve E2 (commercialisation et service) à savoir :\nUne prestation de service de 8 couverts répartis sur 3 tables"]
[]
[]
[]
["è","L’élaboration des sujets est confiée à un binôme :"]
[]
[null,"s","un professeur/formateur de production culinaire"]
[null,"s","un professeur/formateur de service et commercialisation"]
[]
[null,"qui doivent impérativement travailler en collaboration "]
[]
["è","La matrice se compose de 12 onglets. Pour un même sujet, les concepteurs doivent compléter les zones vertes (non protégées)  des cinq onglets (de couleur verte) cochés ci-dessous :"]
[]
["è","Les concepteurs de sujet respectent scrupuleusement les consignes situées sur la partie droite de chaque onglet (cadres roses)"]
[]
[null,null,"Consignes ",null,null,"Consignes pour les auteurs de sujet"]
[null,null,"Entête",null,null,"Sujet élève page 1"]
[null,"x","Sujet",null,null,"Sujet élèves page 2 et 3"]
[null,"x","Document 1 - Menu",null,null,"Sujet élève page 4 et 5"]
[null,"x","Document 2 - Informations nécessaires à l'argumentation commerciale",null,null,"Sujet élève page 6"]
[null,null,"Annnexe 1 - Planigramme d'ordonnancement des tâches",null,null,"Sujet élève page 7"]
[null,null,"Annexe 2 - Fiche de prévision (matériel et linge)",null,null,"Sujet élève page 8"]
[null,null,"Annexe 3 - Fiche argumentation commerciale",null,null,"Sujet élève page 9"]
[null,null,"Annexe 4 - Grille d'autoévaluation",null,null,"Sujet élève page 10"]
[null,"x","Document  3 - Bon d'économat",null,null,"Bon d'économat\n(remis au centre d'examen)"]
[null,"x","Document 4 - Remarques et suggestions",null,null,"Remarques et commentaires des concepteurs de sujet\n(pour l'académie pilote des sujets)"]
[null,null,"Techniques",null,null,"Non utilisé"]
[]
[]
[null,"Attention, tout sujet incomplet ou ne respectant pas les consignes \nsera retourné aux auteurs pour correction."]

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["BREVET PROFESSIONNEL \nARTS DU SERVICE ET COMMERCIALISATION EN RESTAURATION"]
[]
[null,"Epreuve E2"]
[null,"Commercialisation et service"]
[null,"(Unité 20)"]
[]
[]
[null,null,null,"Durée : 5 heures",null,null,"Coefficient : 12"]
[]
[]
[null,"1ère partie   \n(non évaluée)","Organisation de la prestation ",null,null,null,"Epreuve écrite"," 30 mn   "]
[null,"2ème partie ","Transmission des consignes au commis",null,null,null,"Epreuve orale"," 15 mn   "]
[null,"3ème partie","Travail d'office et de mise en place",null,null,null,"Epreuve pratique"," 1 h 30 mn   "]
[null,"Repas des candidats et commis - 1 h "]
[null,"4ème partie","Service ",null,null,null,"Epreuve pratique","2 h 15 mn   "]
[null,"5ème partie","Communication et argumentation",null,null,null,"Epreuve orale","30 mn   "]
[]
[]
[null,"Compétences évaluées :"]
[]
["è","CS1 : Accueillir, prendre en charge et fidéliser le client en français ou en langue étrangère, de la réservation jusqu'à la prise de congé"]
["è","CS2 : Participer à l'élaboration des outils de communication et à la promotion de l'entreprise"]
["è","CS3 : Organiser et préparer le service"]
["è","CS4 : Conseiller, argumenter, vendre et maîtriser la prestation de service"]

{"sheet":"Sujet","index":2,"n_rows":81,"n_cols":7,"rows_kept":81,"cut":false,"hidden":false,"merged":[[68,2,68,6],[70,2,70,5],[74,2,74,6],[76,1,80,1],[76,2,76,6],[77,2,77,5],[78,2,78,5],[79,2,79,5],[80,2,80,5],[53,1,53,6],[57,2,57,6],[59,1,66,1],[59,2,59,5],[60,2,60,5],[62,2,62,5],[63,2,63,5],[64,2,64,5],[65,2,65,5],[66,2,66,5],[61,2,61,5],[51,2,51,5],[4,1,4,6],[11,1,11,6],[12,1,21,6],[30,2,30,5],[31,2,31,5],[32,2,32,5],[34,1,34,6],[45,2,45,5],[46,2,46,5],[50,2,50,5],[39,2,39,6],[5,2,5,6]]}
[null,"Le sujet comporte 10 pages"]
[]
[null,"Travail à faire : "]
[]
[null,"Vous devez organiser et réaliser le service de 8 couverts répartis sur les trois tables dont vous avez la charge. "]
[null,"è","Vous disposez de votre carnet personnel de techniques professionnelles."]
[null," è Vous êtes assisté dans votre tâche par 2 commis."]
[null," è Vous disposez  des données suivantes :"]
[]
[null,"\u008c","Le cahier des charges de la prestation :"]
[]
[null,"CAHIER DES CHARGES DE LA PRESTATION"]
[]
[]
[]
[]
[]
[]
[]
[]
[]
[]
[null,"\u008d","La présentation du menu et des préparations d'office",null,null,null,"Document 1"]
[null,"\u008e","Les informations nécessaires à l'argumentation commerciale",null,null,null,"Document 2"]
[]
[]
[null,"1ère partie :  Organisation de la prestation - 30 mn"]
[]
[null,"ð","Vous complétez obligatoirement : "]
[]
[null,"\u0081","Le planigramme d'ordonnancement des tâches et points de vigilance",null,null,null,"Annexe 1"]
[null,"\u0082","La fiche de prévision de matériel et de linge pour l'ensemble des trois tables",null,null,null,"Annexe 2"]
[null,"\u0083","La fiche d'argumentation commerciale relative au menu à servir",null,null,null,"Annexe 3"]
[]
[null,"Ces documents non évalués, vous permettent d'organiser le travail de mise en place et de service."]
[]
[]
[null,"2ème  partie :  Transmission des consignes aux commis - 15 mn"]
[]
[null,"ð","Vous transmettez  les consignes aux deux commis. En cours d'épreuve, si vous le jugez nécessaire, vous pouvez intervertir le rôle des commis."]
[]
[null,"3ème  partie :  Travail d'office et de mise en place - 1 h 30 mn"]
[]
[null,"ð","Vous encadrez et dirigez les deux commis pour  : "]
[]
[null,"\u0085","Commis n° 1 - la  mise en place et la mise en valeur des trois tables dont vous avez la responsabilité"]
[null,"\u0086","Commis n° 2 - la réalisation d'un travail d'office (niveau CAP)",null,null,null,"Document 1"]
[]
[null,"ð","Vous assurez : "]
[]
[null,"\u0087","La réalisation d'un  travail d'office (niveau BP)",null,null,null,"Document 1"]
[null,"\u0088","Le contrôle de la mise en place et les éventuelles rectifications nécessaires avec les deux commis"]
[]
[null,"Repas des candidats - 1 h"]
[]
[null,"4ème  partie :  Service - 2 h 15 mn"]
[]
[null,"ð","A l'aide des deux commis, vous assurez le service de 8 couverts répartis sur 3 tables.  Votre tâche consiste à :"]
[]
[null,"\u0089","s Accueillir les clients"]
[null,null,"s Commercialiser et prendre la commande des mets et boissons des trois tables"]
[null,null,"s     Proposer des ventes additionnelles dont la vente additionnelle du jour"]
[null,null,"s Assurer, avec vos commis, le service et le suivi des trois tables"]
[null,null,"s Vérifier la facturation"]
[null,null,"s Contrôler les encaissements"]
[null,null,"s Prendre congés des clients"]
[null,null,"s Participer à la remise en état des locaux"]
[]
[null,"ð","Vous procédez à l'évaluation de votre travail et de celui de vos commis. \nVous complétez :"]
[]
[null,"\u008a","La grille d'auto-évaluation de la prestation",null,null,null,"Annexe  4"]
[]
[null,"5ème  partie :  Communication et organisation -  30 mn"]
[]
[null,"ð","Vous avez conçu des supports de promotion et de commercialisation susceptibles d'être présentés à la clientèle.  "]
[]
[null,null,"Vous présentez au jury :"]
[null,null,"s Une carte  des mets, un menu régional et un menu gastronomique",null,null,null,"Support 1"]
[null,null,"s Une carte des boissons et des vins",null,null,null,"Support 2"]
[null,null,"s Un support publicitaire à caractère évènementiel",null,null,null,"Support 3"]
[null,null,"s Une présentation du restaurant diffusable sur le média de votre choix",null,null,null,"Support 4"]

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[]
[]
[null,"Menu "]
[null,"3 tables pour un total de 8 couverts"]
[]
[null,"Table n° 1",null,"Table n° 2",null,"Table n° 3"]
[null,"(2 couverts)",null,"(4 couverts)",null,"(2 couverts)"]
[null,"Servie par le commis N° 1",null,"Servies par le candidat assisté du commis N° 2"]
[]
[null,null,null,"Apéritif"]
[null,"Vin effervescent ",null,"Service du vin","Bouteille"]
[null,"Amuse-bouche",null,"Service ","A la française"]
[null,"Entrée N° 2 (2 portions)",null,"Entrée au choix"]
[null,null,null,"Entrée N° 1 (4 portions)"]
[]
[null,null,null,"Service des plats",null,"Service du vin"]
[null,null,null,"Travail d'office",null,"Technique de salle"]
[null,null,null,"Entrée N° 2 (4 portions)"]
[]
[null,"Service des plats",null,"Service des plats",null,"Service du vin"]
[null,"Service du vin","Au verre","Travail d'office",null,"Technique de salle"]
[null,"Plat N° 2 (2 portions)",null,"Plat au choix"]
[null,null,null,"Plat N° 1 (4 portions)"]
[]
[null,null,null,"Service des plats",null,"Service du vin"]
[null,null,null,"Travail d'office",null,"Technique de salle"]
[null,null,null,"Plat N° 2 (4 portions)"]
[]
[null,"Service des plats",null,"Service des plats",null,"Service du vin"]
[null,"Service du vin","Au verre","Travail d'office",null,"Technique de salle"]
[null,"Dessert  (2 portions)",null,"Dessert "]
[null,null,null,"Dessert (Table de 4 couverts)"]
[]
[null,null,null,"Service des plats",null,"Service du vin"]
[null,null,null,"Travail d'office",null,"Technique de salle"]
[null,null,null,"Dessert (Table de 2 couverts)"]
[]
[null,"Service des plats",null,"Service des plats",null,"Service du vin"]
[null,"Service du vin","Au verre","Travail d'office",null,"Technique de salle"]
[null,"Boissons"]
[null,"Vin effervescent (obligatoire) - Vin blanc, rosé, rouge - Eaux minérales et boissons chaudes"]
[null,"Décoration des tables"]
[null,"Vous réalisez la décoration des tables  à partir des éléments de décor (objets, fleurs, etc.) qui vous sont  proposés par le centre d'examen."]
[null,null,null,"Vente additionnelle du jour "]
[]
[null,null,null,"Service des plats",null,"Service des boissons"]
[null,null,null,"Travail d'office",null,"Technique de salle"]
[]
[]
[]
[]
[]
[]
[]
[]
[]
[]
[]
[null,"Devant le jury, vous devez maintenant :"]
[]
[null,"       ðRéaliser le travail d'office n° 1"]
[null,"       ðEncadrer le commis n° 2 dans la réalisation du travail d'office n° 2"]
[]
[null,"Vous devez :"]
[null,"-          prévoir votre matériel"]
[null,"-          réaliser et argumenter en présence des jurys "]
[null,"-          expliquer et argumenter la prestation à votre commis"]
[]
[]
[null,"Travail d'office n° 1",null,null,"Travail d'office n° 2"]
[null,"Réalisé par le candidat",null,null,"Réalisé par le commis, encadré par le candidat"]
[]
[]
[]
[]
[null,"Matière d'œuvre :",null,null,"Matière d'œuvre :"]

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[]
[]
[]
["Informations nécessaires à l'argumentation commerciale"]
[]
["Intitulés",null,"Informations"]
[]
[]
[]
["Entrée 1"]
["Entrée 2"]
["Plat 1"]
["Plat 2"]
["Dessert 1"]
["Dessert 2"]
["Vente additionnelle"]

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[null,null,null,"N° candidat"]
[]
[null,"Planigramme d'ordonnancement des tâches\net points de vigilance"]
[]
[null,"Liste des tâches dans un ordre logique",null,"Candidat","Commis N° 1","Commis \nN° 2","Points de vigilance"]
[]
[]
[null,"Avant le service"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,"Pendant le service"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,"Après le service"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]
[null,null,null,"£","£","£"]

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[]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,"Candidat N°"]
[]
["Fiche de prévision de matériel et de linge pour l’ensemble des trois tables"]
[]
["Fiche de prévision du matériel"]
[null,"Assiettes",null,null,null,null,null,null,"Couverts",null,null,null,null,null,null,null,null,null,"Verres",null,null,null,null,"Autre matériel"]
[null,null,null,null,null,null,null,null,"Base",null,null,"Poissons",null,"Entremets",null,null,"Autres"]
[null,"Présentation","Base","Entremets","Creuse","Pain","Autres",null,"Fourchette","Couteau","Cuillère","Fourchette","Couteau","Fourchette","Couteau","Cuillère",null,null,"Eau","Vin rouge","Vin blanc","Autres",null,"Ménages"]
[]
["Mise en place "]
["Entrées"]
["Plats"]
["Fromages"]
["Desserts"]
["Service"]
["TOTAL"]
["Platerie \nAutres"]
[]
[]
["Fiche de prévision du linge"]
[null,null,null,null,"Molletons",null,null,null,"Nappes",null,null,null,"Autres linges"]
[null,"Désignations",null,null,"Quantités",null,null,null,null,null,null,null,"Désignation",null,null,null,"Quantité"]
[null,"Table rectangle",null,null,null,null,null,null,null,null,null,null,"Serviettes client"]
[null,"Table carrée",null,null,null,null,null,null,null,null,null,null,"Serviettes transport"]
[null,"Table ronde",null,null,null,null,null,null,null,null,null,null,"Torchons vaisselle"]
[null,"Guéridon",null,null,null,null,null,null,null,null,null,null,"Essuie verres"]
[null,"Autres",null,null,null,null,null,null,null,null,null,null,"Autres"]

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[]
[null,null,null,"N° candidat"]
["Fiche d'argumentation commerciale"]
[]
[null,"Rang N° :",null,"Tables N° :"]
[]
[null,"Menu ","Commercialisation",null,null,"Annonces / Temps "]
[null,"(à compléter par le candidat)"]
["Entrée 1",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
["Entrée 2",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
["plat 1",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
["plat 2",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
["Dessert 1",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
["Dessert 2",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]
[]
[null,"Menu ","Commercialisation","Accord  METS et BOISSONS",null,"Annonces / Temps "]
[null,"(à compléter par le candidat)",null,"Type de boisson","Région, Appellation"]
["Vente additionnelle",null,null,null,null,"o faire marcher \n¨ faire dresser \n¨ réclamer  \n¨ enlever"]

{"sheet":"Annexe 4 - Autoévaluation","index":8,"n_rows":27,"n_cols":7,"rows_kept":27,"cut":false,"hidden":false,"merged":[[22,1,25,2],[22,4,25,5],[22,6,25,7],[26,1,26,7],[27,1,34,7],[12,1,17,2],[12,4,17,5],[12,6,17,7],[18,1,21,2],[18,4,21,5],[18,6,21,7],[8,1,11,2],[8,4,11,5],[8,6,11,7],[2,1,3,5],[5,1,5,7],[7,1,7,3],[7,4,7,5],[7,6,7,7]]}
[]
[]
[null,null,null,null,null,null,"N° Candidat"]
[]
[]
[null,"Grille d'auto-évaluation de la prestation \n(Candidat et commis)"]
[]
[null,"Pertinence de l’analyse de son travail \net celui de son équipe",null,null,"C Points forts",null,"D Points à améliorer"]
[null,"Organisation et mise en place du service",null,"Mise en place"]
[null,null,null,"Maitrise des travaux d'office"]
[null,null,null,"Communication"]
[null,null,null,"Etc."]
[null,"Déroulement du service",null,"Commercialisation"]
[null,null,null,"Service et suivi"]
[null,null,null,"Communication"]
[null,null,null,"Maitrise des techniques"]
[null,null,null,"Remise en état"]
[null,null,null,"Etc."]
[null,"Animation d’équipe",null,"Prise en charge des commis"]
[null,null,null,"Répartition des tâches"]
[null,null,null,"Qualité de la communication"]
[null,null,null,"Etc."]
[null," Satisfaction clientèle",null,"Accueil"]
[null,null,null,"Encaissement"]
[null,null,null,"Prise de congé"]
[null,null,null,"Etc."]
[null,"Observations générales sur la prestation"]

{"sheet":"Document 3 - Bon d'économat","index":9,"n_rows":66,"n_cols":14,"rows_kept":66,"cut":false,"hidden":false,"merged":[[70,0,70,11],[65,0,65,11],[3,1,4,1],[3,0,4,0],[1,0,1,11],[64,10,64,11],[66,0,66,11],[67,0,67,11],[68,0,68,11],[69,0,69,11]]}
["Bon d'économat - sujet N° "]
[]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C3:I3)","v":0},null,{"$f":"J3*K3","v":0}]
["DENREES\n(Pour faire face aux choix  des clients, la matière d'œuvre est calculée pour 10 couverts - 4 portions choix n° 1 et 6 portions choix n° 2)","Unité","Quant.","Quant.","Quant.","Quant.","Quant.","Quant.","Quant.","Quantités ","Prix ","Montant"]
[null,null,"Entrée 1","Entrée 2","Plat 1","Plat 2","Dessert 1","Dessert 2","Vente additionnelle","totales","Unit. HT","Unitaire HT"]
["1- Viandes - Charcuterie - Abats - Volailles",null,null,null,null,null,null,null,null,null,null,null,null,"Liste Unités de "]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C7:I7)","v":0},null,{"$f":"J7*K7","v":0},null,"poids et mesures"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C8:I8)","v":0},null,{"$f":"J8*K8","v":0}]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C9:I9)","v":0},null,{"$f":"J9*K9","v":0}]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C10:I10)","v":0},null,{"$f":"J10*K10","v":0},null,"Feuille"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C11:I11)","v":0},null,0,null,"Litre"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"Pièce"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"Kg"]
["2- Poissons - Crustacés - Produits de la mer",null,null,null,null,null,null,null,null,null,null,null,null,"Botte"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C15:I15)","v":0},null,{"$f":"J15*K15","v":0},null,"Sachet"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C16:I16)","v":0},null,{"$f":"J16*K16","v":0},null,"Boite 1/1"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"Boite 0,75"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"Feuille"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"CS"]
[null,null,null,null,null,null,null,null,null,0,null,0,null,"PM"]
["3- Produits laitiers - Ovoproduits",null,null,null,null,null,null,null,null,null,null,null,null,"Plaque"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C22:I22)","v":0},null,{"$f":"J22*K22","v":0},null,"Bouteille"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C23:I23)","v":0},null,{"$f":"J23*K23","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,{"$f":"J24*K24","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
["4- Produits surgelés"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C29:I29)","v":0},null,{"$f":"J29*K29","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,{"$f":"J31*K31","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
["5- Produits de cave - Produits de bar"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C35:I35)","v":0},null,{"$f":"J35*K35","v":0}]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C36:I36)","v":0},null,0]
[null,null,null,null,null,null,null,null,null,0,null,{"$f":"J37*K37","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
["6- Légumes - Fruits - Herbes"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C41:I41)","v":0},null,{"$f":"J41*K41","v":0}]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C42:I42)","v":0},null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
["7- Produits d'épicerie - Produits PAI"]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C47:I47)","v":0},null,{"$f":"J47*K47","v":0}]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C48:I48)","v":0},null,0]
[null,null,null,null,null,null,null,null,null,0,null,{"$f":"J49*K49","v":0}]
[null,null,null,null,null,null,null,null,null,0,null,0]
[null,null,null,null,null,null,null,null,null,0,null,0]
["8- Mise en place centre d'examen - Produits divers"]
["vin effervescent (client) estimation","Bouteille",null,null,null,null,null,null,null,1,7.84,{"$f":"J53*K53","v":7.84}]
["vin blanc sec (client) estimation","Bouteille",null,null,null,null,null,null,null,1,4.5,{"$f":"J54*K54","v":4.5}]
["vin rosé (client) estimation","Bouteille",null,null,null,null,null,null,null,1,4.5,{"$f":"J55*K55","v":4.5}]
["vin rouge (client) estimation","Bouteille",null,null,null,null,null,null,null,2,6,{"$f":"J56*K56","v":12}]
["eau minérale plate (client) estimation","Bouteille",null,null,null,null,null,null,null,1,0.8,{"$f":"J57*K57","v":0.8}]
["eau minérale gazeuse (client) estimation","Bouteille",null,null,null,null,null,null,null,1,1,{"$f":"J58*K58","v":1}]
["baguette (client) estimation","Pièce",null,null,null,null,null,null,null,1,0.8,{"$f":"J59*K59","v":0.8}]
["boules de pain 0,07kg   (client) estimation","Pièce",null,null,null,null,null,null,null,8,0.3,{"$f":"J60*K60","v":2.4}]
["café , thé, infusion  (client) estimation","Kg",null,null,null,null,null,null,null,5.5E-2,23.4,1.2869999999999999]
["décoration  proposée par le centre (client) estimation","Pièce",null,null,null,null,null,null,null,1,5,5]
["Amuse-bouche au choix du centre","Pièce",null,null,null,null,null,null,null,16,0.15,2.4]
[null,null,null,null,null,null,null,null,null,{"$f":"SUM(C64:I64)","v":0},null,0]
["TOTAL HORS TAXE",null,null,null,null,null,null,null,null,null,{"$f":"SUM(L6:L64)","v":42.527000000000001}]
["Matériel spécifique nécessaire à la réalisation de la prestation"]

{"sheet":"Document 4 - Remarques","index":10,"n_rows":4,"n_cols":1,"rows_kept":4,"cut":false,"hidden":false,"merged":[[3,0,3,7],[4,0,40,7]]}
[]
[]
[]
["REMARQUES ET SUGGESTIONS DES CONCEPTEURS DE SUJET\nLors de la saisie, pour aller volontairement à la ligne taper simultanément les touches ALT et ENTREE"]

{"sheet":"Techniques","index":11,"n_rows":22,"n_cols":2,"rows_kept":22,"cut":false,"hidden":true,"merged":[]}
["Service Tables 2 et 3"]
[null,"A l'anglaise"]
[null,"A l'assiette"]
[null,"Au guéridon"]
[null,"A la française"]
[]
["Technique de salle"]
[null,"Flambage"]
[null,"Découpage"]
[null,"Filetage"]
[null,"Portionnage"]
[null,"Flambage et filetage"]
[null,"Flambage et découpage"]
["Service Table 1"]
[null,"A l'anglaise"]
[null,"A l'assiette"]
[]
["Service du vin "]
[null,"Verre"]
[null,"Panier"]
[null,"Carafe"]
[null,"Bouteille"]

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