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 ÐNIC 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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