BUFFET by bruno13

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									BUFFET
   •   THE TERM BUFFET IS FRENCH IN
       ORIGIN REPRESENTS A
       SIDEBOARD/REFRESHMENT TABLE.
   •   FEEDS TO GATHERING.
   •   MINIMUM STAFF REQUIRED.
   •   ORIGIN:ENGLISH SPEAKING
       COUNTRIES.
              : SECOND HALF OF THE 19TH
       CENTURY.
              :ENGLISH CALLED IT COURT
       CUPBORD.
TYPES OF BUFFET
        •   MEAL PERIOD BUFFET
        •   BRUNCH BUFFET
        •    FORK BUFFET
        •   DISPLAY BUFFET
        •   OCCASION BUFFET
        •   REGIONAL &ETHNIC BUFFET
        •   EVENT ORIENTED BUFFET
        •   SEASONAL BUFFET
        •   INTERNATIONAL BUFFET
        •   FINGER BUFFET
BUFFET EQUIPMENTS
         •   Equipments
             Buffet Accessories
             Buffet Carts
             Buffet Carving Stations
             Buffet Heat Lamps
             Buffet Stand
             Buffet Stations
             Buffet Tray Slides
             Buffet Warmer
             Cold Buffet Counter
             Cold Plates
             Food Bars
             Food Wells
             Holding Drawers
             Hot Buffet Counter
             Hot Cold Serving Counter
             Hot Food Buffet Tables
             Plate and Dish Dispensers
             Platter Dispenser
             Soup wells Soup Tureens
             Tray Dispensers
                      TYPES OF BUFFET
Meal period buffet
• Served during particular time of day
• Includes in between(happy hour)
• Service of late night buffet snack

 brunch buffet
• Made of breakfast and lunch foods
• Offers a full array of hot and cold food
• Includes(egg dish, fruits………..)

Fork buffet
• Bite-sized food
• Easily handled with the fingers
• Flatware consists of fork and small plate
                       TYPES OF BUFFET
Display buffet
     • Presents a particular or group of item
     • Most appropriate for particular holiday or theme
Occasion buffet
     • Everything focus on specific occasion
     • Offers challenge to menu planner
Regional and ethnic buffet
     • Dominated by particular area or nationality
     • Customs , methods of food should be studied carefully
Event oriented buffet
     • Celebrates an occasion wanted by the restaurant or client.
     • Slightly different from occasion buffet
Seasonal buffet
     • Mark all the four seasons
     • Food offered-plentiful,readily available
                             BUFFET THEMES
•   Importance of themes
     – Create elegance
     – Offer the appeal of quick service
     – Decreases the monotony of regular a’la carte service
     – Stimulate menu planner for new ideas

•   Theme buffet
     – Pool party
     – Picnic in the park
     – Costume party
     – Casino night
     – Business event
     – Night at the circus
BUFFET SETUP & LAYOUT
                                  •     Buffet setup
                                  Arrangement of fixtures
                                     Serves gathering
                                      Styles of service


•   Types of buffet setup                   •   Points to be considered while setting
                                                a buffet
     – Two sided straight line buffet            – Space provided and & room
                                                    dimension
     – Centralized buffet setup
                                                 – Number of guest
     – Time saving buffet setup
                                                 – Allotted time for service
     – 2 sided breakfast bar buffet
                                                 – Menu

                                                 – Ease of service

                                                 – Power& light needs
                       BUFFET STAFF
• Buffet staff                        • Buffet service

    – Comparison of the staff skill       – Buffet attendant should have
                                            thorough knowledge of
    – Number of pax
                                          – food and ingredient
    – One waiter should handle 5-7
      items                               – utensil and service ware

    – Type of buffet menu                 – portion size

    – Type of establishment               – presentation technique

                                          – service method
PLANNING THE BUFFET MENU
               BUFFET MENU

• IMPORTANCE            • MENU DEVELOPMENT
                          CHECKLIST
  – Well planned menu
                          – Concept and menu
                            selection
  – Concept and menu
    selection .
                          – Weed out items

                          – Insurance policy
                 MENU PLANNING
• Menu development process            • The markets or clients
   – The markets or clients need        needs and wants
     and wants                           –   Time restraints
   – Profitability versus cost           –   Price range
   – Quality and availability of         –   Featured concept
     products and use                    –   Entertainment type and
   – Production capabilities and             amount
     limitations                         –   Degree of showmanship
   – Expertise of staff                  –   Amenities - guest comforts
   – Ability to control                  –   Amount of service desired
   – Variety and balance                 –   Kinds of food expected
   – Nutritional value and balance       –   Methods of preparation
   – Holding capability                  –   The event itself
   – Difficulty and ease of service
            MENU PLANNING ……..
• Profitability versus cost         • Quality and availability of
   – The cost of each item in         products
      menu should be determined        – One cant compromise on
   – For each item following cost        quantity
      is to be calculated              – Proper handling of food
   – Food cost                         – Highest quality of product
   – Labour cost                       – Planner makes specifications
   – Showmanship cost                    list
   – Equipment cost                    – Sizes
   – Holding &/or transportation       – Textures
      cost                             – Diversification of menu
BUFFET PRESENTATION
          • Buffet presentation

              – Influence besides foods

              – Adds to the beauty of buffet

              – Helps in enhancing sales
IMP.CONSIDERATIONS FOR PREENTATION
                      CENTREPIECE
• Centrepiece                    • Types of centrepiece
   – Should reinforce theme         – Ice carving
   – May be edible or inedible      – Sculpture
   – If edible                      – company logo
   – announces the theme            – Tallow carving
     specialty                      – Antique pieces
   – influence on guest choice      – Floral arrangement
                        FOCALPOINTS
• Focal points                       •   Buffet table signs
   – Compliments the food                 – Convey information to guest
     selections                           – Explains: preparations,
   – Frames/showcases the food               techniques & ingredients
                                          – Helps in sale of food
                                          – Covers for staff shortage
     – Explains buffet concepts           – Helps in possibility of food
     – Should not be a distraction           sensibility
•   Types of focal points
     – Baskets
     – Tiered stands
     – Hanging mobiles
     – Theme related props
     – Wine bottles or casks
BUFFET MANAGEMENT

         •   Buffet cost control
               – Aims at:
               – increasing profit margins
               – reducing food cost
               – reducing pilferage
               – controlling buffet labor
         •   It includes
               – Buffet production planning
               – Pre-costing
               – Determining actual food cost
               – Controlling waste
               – Setting the price
          BUFFET PRODUCTION PLANNING
     – Eliminates over-production            •   It is done by
     – Eliminates under production                 – Issuing buffet production order
                                                       which contains:
•   Setting the price
                                                   – buffet item
     – Price of buffet must be :
                                                   – portion size
     – cost effective
                                                   – planned portion
     – competitive
                                                   – yield factor
     – Establishing a cost effective price
                                                   – raw quantities to be purchased
     – covers all expenses
                                                   – portion left over
     – generates profits
                                                   – portion consumed
     – Establishing a competitive price
     – guests perceives as a value
     – competes favourably with other
        operations .

								
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