Buffet

Buffet

The word buffet is French in origin represents a sideboard/ refreshment table. The colloquial term in English means self-service from a side table. Buffet may also be defined as a type of food service where guests pay a certain set of amount and select from range of food items often service, food is displayed on large walk through table with variety of dishes for various courses. A wide range of dishes and the option of unlimited portion make the buffet style of service popular.

All buffets generally include a combination of the following:

1. A creative, innovative and centralized idea or theme

2. Stylized preparation of food in volume

3. Showmanship and flair

4. Usual table settings and configurations

The creative, innovative and centralized theme must be conveyed through buffet presentation. Creative refers to something unusual, unique produced by imaginative thought of chef in an artistic way, while being innovative refers to incorporating new ideas by making changes in the style of presentation of food, arrangement of table settings and buffet layout etc. The centralized theme refers to concept or topic which is used to unify special events e.g. if you are offering bunch buffet as a theme- football, Sunday brunch; besides having a combination of standard breakfast and the lunch items on the menu, also creativity, innovation on buffet and centralized theme should satisfy the perception of football Sunday Brunch to the guests.

An appealing presentation of food is very significant for buffet. A stylized presentation can be created by keeping in mind various factors like taste, colour, texture garnish and method of preparation etc.

Showmanship refers to carving and portioning of food by the chef is an artistic manner and flairing at bar (jugglery) action of service staff. It means a special and artistic skill of an individual exhibited by him for publicity purpose.

The size and shape of the table can add to the mood of the table. However, table settings and configuration must satisfy operational aspect like ease of service from buffet from waiter and guest point of view.

Buffet Planning

The planning is concerned with buffet, under which the layout and display is dealt which in detail. The term buffet covers everything from a full meal of many covers and decorated whole points more elaborate than sandwiches and fancy cakes. It is therefore essential to determine or

define precisely what types of meal is intended. Functions are planned in meticulous detail from the beginning to end, anticipating all the bottlenecks and generally leaving nothing to chance.

Display:  When a simple affair or a spectacular show, the buffet provides the caterer with an opportunity for displaying artistic and culinary talents. Ice- carryings, decorated food, trays especially for cakes are used singly or in combinations to dramatize and individualize buffet tables.

Edible Centerpieces: Edible or partially edible, centerpieces can highlighted different sections of the table, or can be most attractive as the focal point on the buffet. For a large, elaborate buffet table, they may be separated by an elegant floral arrangement or an ice- carving.

e.g. : fruit centerpieces

Melon pieces: melon, particularly watermelons can be made into eye catching centerpieces. They are arranged vertically or horizontally depending upon the amount of display space allowed and the effect desired.

Decorated Food Presentation :  Hot food require only the simple only the very simple of garnishes –sprigs of parsley, crisp fresh watercress, carrot curles, lemon wedges and in the case of Indian dishes the usual garnishes, which are added quickly.

Service: As indicated before the function must be planned in meticulous detail right from the beginning to the end, anticipating everything and leaving nothing to chance. Service is a very important aspect of the whole operation.  It is quite obvious that the service is required in the sit-down kind of buffet where serving in case of a few items is required on the table. In the buffet meal, the service must be efficient and quick. The demands made to the kitchen for replenishment must be on time. Correct anticipation is indispensable to the whole operation. Timely clearance is another area which require attention.

Preparation of Banquet

BEO is copied with handouts and circulated to all the relevant departments immediately so that each departments energized as per their load and carry out the planning accordingly. The department s which are directly involved and have serious role to play are in order of their involvement as follows:

· Food and beverage production (banquet kitchen, main kitchen)

· Kitchen stewarding

· Food and beverage service ( banquet department)

· House keeping

· Maintenance  and engineering

· Front office

· Security

· Public relations department

Liaison officer

Types of Service in Banquets

· Silver

· Family

· Self

· Plate

· Assisted

· Types of Buffet

· Formal Buffet

· It indicates lots of discipline in terms of service, sitting arrangements and the food. Usually those banquets are followed by the hot which is usually done by host which is usually done by host on some events. Typical example – Birthday of the queen wedding in Royal family, President of the other country’s company visiting other country etc.

· Sequence of service in formal banquet is as follows :

· a)       Dinner allowance by toast master

· b)       Graire - Prayer

· c)       Guest are sitted help by waitor

· d)       Serve everyone the first course together the host being the top priority.

· e)       All waiters should have room after first course in serve.

· f)        Bring fish course plate, clear the duties place the first course plate.

· g)       Repeat the same procedure for meat course.

· h)       Continue doing the same for potato and vegetables then desert and tea coffee.

· The order of service on the top table at function specially very formal function. This is the one time when the host is always served first or at exactly the same time as the guest of honour.

· scandinanian Buffet

· It is a cold buffet where are expensive display of gelatine pies, Mousses, Pates are displayed along with vast fruits, vegetables and bread display. This kind of buffet party famous at times of Christmas or Easter. The buffes is priating creative and eye catching.

· Fork / Finger buffet

· This concept has evolved in recent time because of problem of space managements. The fork & jinger buffet allow you to eat with help of the fork or by hands standing in a hall dishes like savouries, Hossd’oeuves and salads are served which don’t involve accompaniments gravy and sauces. This kind of buffet are not formed at all and they can be seen is use of charity balls. As meeting, here a lot of people are involved and sitting arrangement for as such as huge crowed is difficult.

Function of Toast master

No guest should smoke until after, the logal toast. This toast is generally allowenced by the toast master after the sweet course has been cleared before the coffee is served. Staff should ensure at this time that all glasses have been changed in readiness for the coming toast. The loyal toast should be announced by the toast master and for the evening Chairman or President of association. The loyar toat is a toast to the airinary monark the queen immediately afterwards a toast master indicates that the company predsident has the chair provision to smoke. Staff should ensure ashtray are placed on table.

Catering, whether on or off site, involves a lot of equipment. Here is a list of everything you need to cater both large and small functions.

· Table Settings 
Dinner plates
Bread plates
Salad plates
Water glasses

· Buffet Equipment
Plates
Silverware rolls
Bread Basket
Chaffing Dishes
Fuel cells for chaffing dishes
Lighter or matches for fuel cells
Tongs
Serving spoons

· Serving Equipment 
Serving trays
Bus tubs
Water pitchers

Spatulas
Cutting board (for beefs, hams, turkey)
Sharp knife for cutting
Rags (for spills)
Decorations (seasonal flowers, etc.)

Coffee/Beverage Station 

Air-pots for coffee, decaf and hot water
Water pitchers
Iced tubs for soda, juice and other cold drinks
Drinking straws
Drink stirrers
Cocktail napkins
Coffee cups
Water glasses
Basket of assorted teas and or hot cocoa
Basket of sugar packets
Small wastebasket

Additional Items for Off-Premise Catering 
Cambro- An insulated container that keeps food hot or cold
Garbage bags for dirty linen
Extra bus tubs for dirty dishes
Disposable containers for food storage (if you are keeping it or the customer intend to keep leftovers).
Plastic wrap
Tin foil
Extra serving utensils
Jugs of water- if no running water is available at the site
Hand sanitizer
Extra cleaning rags or paper towels

Buffet Checklist

What we need to know:

--What type of event are you having?
  (Baby shower, business meeting, reunion, wedding rehearsal dinner, etc.)

--How many guests will be attending?

--Any special needs?
  (Vegetarian, allergies, etc.)

--Do you need a dessert provided or a section set-up for a dessert?

--Do you need any meeting tools?
  (Screen, extension cords, etc.)

--One check, separate checks

Par Stock

Generally the park stock is kept in mind to run the operation smoothly.

Linen: 3: 1

Cutlery: 3:1

Glassware: 3:1

Crockery: 3:1

 This is the basic criteria of keeping the par stock, but generally for the small equipment like tea spoon and tea cups the par stock is kept minimum.

Equipment Supplier Name:

 Glassware: Spriegel, ocean

Dishwasher: Hobart

Cutlery:

Table, Facility & Seating Space Requirements

Seating Capacity

For estimating the maximum seating capacity per square foot of a room, use the following formulas:

For Banquet Seating 

With oblong (banquet) tables, divide the room area in square feet by 8
With round tables, divide the room area in square feet by 10
For more comfortable seating (if space is available), allow an additional 2 sq ft per person.

For Classroom Seating 

Divide seating area in square feet by 8

For Theatre or Cathedral Style Seating (in rows) 

Divide spectator seating area in square feet by 6
36" distance between rows of chairs should suffice for aisle comfort
The above calculations are meant to be used for a quick, general approximation and do not allow for problems caused by service doors, unique room shapes, locations of columns and wide traffic aisles.
Seating capacity of a room will also vary depending upon type of table service and type of event.

 Facility Space Requirements 

Square Footage Required per Person by Event Type 

Cocktail Parties (stand up) 5 - 6 square feet
Cocktail Parties (some seated) 8 square feet
Dinner (using round tables) 10 square feet
Dinner (using banquet tables) 8 square feet
Cathedral Seating (in rows) 6 square feet
Dance Area 2-4 square feet

Dance Floor 

When dancing and entertainment is included in an event, rarely is everyone on the dance floor at one time. Figure 2-4 sq ft per person on the dance floor and approx 100 sq ft for the DJ/Band area.
Most floors come in 3 ft x 3 ft sections. Using an average of 3 sq ft for each person on the dance floor, you can use the following as a guide:

Dance Floor Size	Guests
12ft x 18ft		72
15ft x 18ft		90
15ft x 24ft		120
15ft x 30ft		150
28ft x 28ft		260

Table Seating Space Requirements 

Aside from main traffic aisles, allow the following: 

A - 54" between round tables for chair and service space
B - 60" between oblong tables where seating is back-to-back
C - 24" between ends of oblong tables with no seating
D - 42" between end of oblong table with no seating and side of oblong table with seating
Where food service is not required and seating is on one side of the table, allow 36" between tables.

Seating Capacity Per Table 

Table Type	Persons Seated
Round Tables - 3 ft (36") diameter		2 - 4	*
Round Tables - 4 ft (48") diameter		6
Round Tables - 5 ft (60") diameter		8 - 10
Round Tables - 6 ft (72") diameter		10 - 12
Oblong Tables - 6 ft (30" x 72")		6 - 8
Oblong Tables - 8 ft (30" x 96")		8 - 10