Buffet 1

1. Buffets

2. What’s in a buffet… Centralised theme or idea Stylised presentation of food in volume Professional & knowledgeable service Food selection & grouping Showmanship Attractive & imaginative table setting & configuration Minimal staff due to self-service concept

3. Presentation: Fall theme

4. Advantages of buffets Less labour , space and tableware required Profitable as many served in shorter span of time Variety of foods and cuisines featured Expedient service convenient to diners Gives wider choice to diners Creates informal, friendly atmosphere Control possible with use of portioning with proper ladles and assisted service Scope for imaginative visual presentation of food & venue based on theme, live stations

5. Live stations

6. Disadvantages of buffets Wastage, both in plates and in chaffing dishes increasing food cost Temperature and appearance of food difficult to maintain in the buffet line Delay in replenishment affects service quality Possibility of pilferage and unutilised leftovers Service is not very personalised Not appropriate style for formal occasions

7. Types of buffet Meal period buffet Finger or fork buffet Semi-formal/sit-down buffet Event/Occasion buffet Display buffet Seasonal/Festive buffet Ethnic buffet

8. Display buffet Used for at site promotion of a particular theme Cheese/wine/pasta/spices/desserts/chocolates/Easter confection

9. Meal period buffet Breakfast, lunch, dinner, tea, brunch, supper/midnight Vital service for resort hotels Rooms usually sold on CP/MAP/AP Essential service offered by hotels to resident as well as non-residential guests Lunch buffets popular in CBZ, commercial or residential areas & cater to wide clientele

10. Finger/Fork buffet Bite-size/Finger foods Disposables Flatware consists of fork & plate Limitations on beverage service Suitable for tea/snack parties Promotes mingling, informal atmosphere

11. Sit-down buffet Less limitations on menu items Comfort for diners Can serve wine & spirits with ease Proper table layout & aesthetic presentation Several courses & cuisines can be offered for variety Entertainment can be coupled with meal service

12. Occasion/Event buffet Food & décor revolves round theme of event or occasion Challenging hence stimulates creativity & innovation Ethnic themes must be well researched for authenticity of cuisine, accessories and decor

13. Easter buffet display

14. Planning a buffet Space available, layout & dimensions of venue Number of guests, seating plan Time allocated for service Design and traffic flow of the buffet stations, 2 way buffet flow Sequence- dry then moist, bland then spicy, savory then sweet Ease of service-equipment & buffet signs Light & power needs Focal point

15. Planning a buffet Buffet type Buffet Styles & Thematic Concepts Food & beverages featured Buffet Equipment Buffet Presentation- tiring, centerpieces & props, linen, backdrop Highlighting & Spotlighting Cost Analysis & Management