Buffet management by pradeep sagar

Buffet Management Food and Beverage Service Introduction to Buffet Management Types Of Buffet

1. BUFFFET MANAGEMENT PRADEEP SAGAR AKTU 7 TH

2. INDEX INTRODUCTION Definition Origins Advantages of buffet TYPES OF BUFFET Display buffet Breakfast buffet Full buffet (formal ) Fork buffet Finger buffet BUFFET MANAGEMENT

3. INTRODUCTION DEFINITION A BUFFET IS A SYSTEM OF SERVING MEALS IN WHICH FOOD IS PLACED IN A PUBLIC AREA WHERE THE DINNERS GENERALLY SERVE THEMSELVES. BUFFET SERVICE IS ALSO KNOWN AS SELF SERVICE,WHERE GUEST OR CUSTOMER CAN CHOOSE THEIR MEAL FROM VARIOUS CHOICES OF DISH PROVIDED FOR BUFEET MENU(PREFERABLY TABLE D’ HOT). BUFFETS ARE OFFERED AT VARIOUS PLACES INCLUDING HOTELS , RESTAURANTS AND MANY SOCIAL EVENTS.

4. ORIGINS THE BUFFET TABLE ORIGINATES FROM THE BR ÄNNVINS BORD (SWEDISH SCHNAPP’S , OR SHOT OF ALCOHOLIC BEVERAGE) TABLE FROM THE MIDDLE OF 16TH CENTURY. THIS CUSTOM HAD ITS PRIME DURING THE EARLY 18TH CENTURY, AND WAS DEVELOPED INTO THE MORE MODERN BUFFET AROUND THE BEGINNING OF 19TH CENTURY THE TERM BUFFET ORIGINALLY REFERRED TO THE FRENCH SIDEBOARD FURNITURE WHERE THE FOOD WAS SERVED, BUT EVENTUALLY BECAME APPLIED TO THE SERVING FORMAT. THE WORD "BUFFET" BECAME POPULAR IN THE ENGLISH -SPEAKING WORLD IN THE SECOND HALF OF THE 20TH CENTURY AFTER THE SWEDES HAD POPULARIZED THE " SMORGASBORD " IN NEW YORK. THE WORD IS NOW FULLY ACCEPTED INTO THE ENGLISH LANGUAGE.  

5. ADVANTAGES OF BUFFET . MAXIMUM SERVICE WITH MINIMUM HELP ELIMINATES POOR AND COSTLY SERVICE ELIMINATES COLD FOOD FRICTIONS AND COMPLAINTS PERMITS EXCITING AND APPETIZING DISPLAYS PERMITS TREMENDOUS VARIETY AND OPPUTURNITY FOR VARIOUS THEMES REDUCES FOOD COST THROUGH IMAGINATIVE USE OF LEFTOVERS ALLOWS THE CHEFS AND THE F&B STAFF TO DISPLAY CREATIVITY INCREASES IN POTENTIAL PARTY BUSINESS AND CAN BUILD A REPUTATION FOR THE ENTIRE FOOD SERVICE OPERATION.

6. TYPES OF BUFFET. DISPLAY BUFFET SOME LARGE RESTAURANTS SET UP A DISPLAY IN THE CANTER OF THE ROOM TO CATCH THE CUSTOMERS EYE . THESE DISPLAYS INCLUDE AN ARRANGEMENT OF FLOWERS OR FRUITS IN SEASON OR SHELLFISH ON ICE OR OTHER DELICACIES. SOMETIMES AN ARRANGEMENT OF CHEESE , WINES AND SPIRITS ARE ALSO INCLUDED. THE SOLE PURPOSE OF THE DISPLAY IS TO SHOW CUSTOMERS SOME OF THE ITEMS THAT THE RESTAURANT CAN OFFER AND TO DECORATE THE ROOM . DISPLAY BUFFET ALSO GIVE THE CHEFS AND THE F&B STAFF A CHANCE TO DISPLAY THEIR CREATIVITY.

7. DISPLAY BUFEET

8. BREAKFAST BUFFET MANY INTERNATIONAL HOTELS OFFER IN-HOUSE GUESTS AND OTHER CUSTOMERS A BREAKFAST BUFFET WITH A WIDE SELECTION OF DISHES ORGANISED ON A SELF-SERVICE STYLE WITH THE EXCEPTION OF HOT BEVERAGES , WHICH ARE ORDERED FROM A WAITER . THE SELECTION AVAILABLE WILL VARY FROM ONE HOTEL TO ANOTHER . A BREAKFAST BUFFET WOULD NORMALLY INCLUDE DIFFERENT TYPE OF BREADS , PRESERVES , FRUITS , CEREALS , VEG AND NON-VEG , CHEESE ETC. NORMALLY MANY HOTELS FOLLOW THE AMERICAN BUFFETS .

9. BREAKFAST BUFFET

10. FULL BUFFET (FORMAL) A FULL BUFFET IS NORMALLY A MAIN MEAL . FOR A FULL BUFFET TABLES AND CHAIRS ARE ESSENTIAL FOR ALL GUESTS AND THESE SHOULD BE FULLY LAID WITH ALL CROCKERY , CUTLERY AND GLASSWARE . SINCE THE FOOD IS DISPLAYED ON THE BUFFET THE CHEF GETS A CHANCE TO SHOW HIS SKILLS IN DECORATING A DISH . IT MUST BE REMEMBERED HOWEVER THAT IF THE GUESTS ARE TO COLLECT THEIR OWN FOOD THE GARNISHING CANNOT BE ELABORATE OTHERWISE THE LAST GUEST WILL HAVE TO FACE A FAR FROM APPETISING SITE . SIMPLE BUT EFFECTIVE GARNISHING SHOULD BE DONE .

11. FULL BUFFET ( Lunch/Dinner )

12. FORK BUFFET FORK BUFFETS HAS BEEN DEFINED AS A MEAL , WHICH CAN BE EATEN STANDING UP WITH A PLATE IN HAND , AND FORK IN THE OTHER. THESE EVENTS ARE IDEALLY SUITABLE WHEN SPACE DOES NOT PERMIT TABLES AND CHAIRS FOR ALL. NEVER THE LESS AS MANY TABLES AND CHAIRS POSSIBLE SHOULD BE PROVIDED SO THAT THE GUEST CAN KEEP THEIR DRINKING GLASSES ON THEM. A FORK BUFFET TABLE CAN LOOK JUST AS ATTRACTIVE AS A FULL BUFFET BUT THE RANGE OF FOOD CANNOT BE AS WIDE AND SHOULD NOT CONTAIN ANY ITEM WHICH IS DIFFICULT TO CUT WITH THE FORK ONLY. IT IS IMPORTANT TO PROVIDE A LOT OF NAPKINS OF GOOD QUALITY ALONG WITH FINGER BOWLS IF REQUIRED.

13. FORK BUFFET

14. FINGER BUFFET THIS TITLE IS SELF EXPLANATORY AND FINGER BUFFETS ARE THE LEAST FORMAL TYPE OF BUFFET. LIKE IN THE FORK BUFFET THEY ARE PARTICULARLY SUITABLE WHEN THE HOST FEELS THAT THE GUEST WILL MINGLE WITH EACH OTHER. A FINGER BUFFET CAN TAKE PLACE OF A MAIN MEAL ,BUT GENERALLY SPEAKING IT IS ONLY A SNACK MEAL WHICH IS FREQUENTLY SERVED AT THAT TIME OF A DAY WHEN THE GUESTS ARE NOT ANTICIPATING A SUBSTANTIAL AMOUNT OF FOOD. CARE MUST BE TAKEN THAT THE FOOD OFFERED CAN BE EATEN WITHOUT CUTLERY . IN THIS CASE TOO PLENTY OF NAPKINS SHOULD BE AVAILABLE ALONG WITH FINGER BOWLS IF REQUIRED. E.G. HIGH TEA’S AND KIDDIES PARTIES.

15. FINGER BUFFET

16. SOURCE:- SOURCE FROM, NOTES PROVIDED BY SUBJECT FACULTY (MR. SANJAY ADANI) ALL PHOTOS ARE COLLECTED FROM VARIOUS GOOGLE SITES