BUFFET
DESCRIPTION
The
twentieth century has witnessed the kind of activity that the earlier
generations could not have thought of. Catering business has undergone some
dramatic changes certainly due to the widespread & varied demands for the
food services made by the industry and institutions
Buffet literally means side board. The food is
presented in such a manner that the guest can serve themselves. It is not only
popular for reception and cocktail parties but can also be unique means for
presenting an entire meal. It is particularly suitable for establishments where
space is limited and a large number of people are to be served. The buffet can
be elaborate and elegant enough to suit the most sophisticated gourmet taste
and yet again can add a special flair to the simplest of breakfast and lunch
and/ or dinner menus.
However a collection of cold or hot
dishes placed on a clothed table, made to look attractive by the extra edge
given to the aspect of presentation, does not really justify the term “Buffet”.
No doubt a really centre piece or other such articles placed greatly enhances
the appearance and at the same time give a certain of credibility to whole
arrangement
But a successful buffet catering
must use the basic principle of merchandising since well displayed items sells
itself .The food display, as well as the service ware enhance the appearance of
the table and act as attention getters. As supplement show pieces, the use of
ice carvings, flowers butter moulds really work wonders
The buffet table, with its charm, magnetism,
excitement, flavors’ and food are geared to stimulate customer’s appetite.
As guests approach the table, their minds subconsciously
photograph them entire, display; it is artistically and attractive presented,
they become entranced with it. Tempted by wide choice and beautifully offered,
they do end up doing what may be called “Impulse buying”. No matter how
beautiful the table might be its appeal will be enhanced by either mechanical
or human animation. Having employees serve food from chaffing or other serving
dishes is not only a gracious gesture, But one that materially assists in the
speeding of the service. A chef carving a goat or slicing a salmon has customer
appeal, but one actually cooking a variety of omelettes, crepes or deep fry
specialties kindles a kind of curiosity that is hard to resist, and practically
all on lookers are attracted by the action.
TYPES OF ESTABLISHMENT
It’s quite usual for the present day hi-class hotels
to have a restaurant that specializes in buffet meals. The advantage of such an
eating place is quite obvious from the customer point of view. The main point
of consideration is, of course the lack of time.
Other than such a restaurant, it’s almost fashionable
for this type of meal to be served in wedding reception and all kinds of formal
and informal functions. The only factor varying is the kind of service and
style.
DIFFERENT TYPES OF BUFFET
Sit down
Buffet : As it is evident by the name itself, other factors like food
display remain the same, the only difference is that after helping themselves
the guest sits down to have his meal. The table seating required in this case
is just like any other occasion. If there is wine service along with food,
glasses are put in advance on the tables and wine is served by the waiters.
A meal of this kind requires more than the usual
number of waiters as they are required to clear the dirties in time and to
ensure that all the service that is to be given on the table itself i.e., wines
and towards the end tea coffee can be served
A sit down buffet is as good as any formal meal and it
serves a more useful purpose for the guest, as a meal of this kind is more
successful in infusing certain lightness in the atmosphere and at same time
remaining formal also.
Stand up or
fork Buffet: As the name suggest, there is no provision of elaborate
cutlery, hence the name Fork Buffet since one cannot use a knife and fork when
one is eating while standing
Special care is taken in the kind of food that s
chosen for such a meal. It must be made sure
that it’s easy to eaten with a fork. Anything that would a knife is
avoided. Curry, Casseroles with rice and noodles fish and meat salads selection
are right for such a buffet.
Finger
Buffet: Another kind is –Finger Buffets and this signifies the kind
of meal where only snacks are served and no cutlery is required. The food
served is usually dry and of size that can be taken without any inconvenience.
Breakfast Service from
the Buffet (Breakfast Buffet): Most hotels today favour serving all three major
meals through buffet, especially breakfast, as guests have less time and demand
quick service.
In the buffet style of service all breakfast items are
served from the buffet. However beverages, toast, egg preparations, steaks etc
may be cooked to order and served by the waiter. During the course of the
breakfast, waiters nay assist guest in serving water, clearing used cutlery,
glassware, soiled plates
A buffet has normally the following spread
Assorted fruit juices (normally two or three)
Fresh fruits-papaya, apples, oranges, pineapple,
grapes, banana, etc.
Stewed Fruits- figs, prunes, apples, apricot
Breakfast
Cereals- cornflakes, wheat flakes porridge muesli Fish- fried fish, grilled
fish, and kedgeree.
Meat- Ham, Steaks cooked to order.
Vegetables- Grilled tomato, Hash brown potatoes, Baked
beans.
Assorted Breads and other bakery goodies.
Waffles
Butter-Cholesterol
free butter low sodium fat, sugar free jam, low calorie sugar Dosa idly vada,
stuffed parathas, Poori sabji.
Varieties of chutney, sambar, and pickle.
Curd,
Skimmed milk, Coffee, Tea, etc.
Reception
Tea or Buffet Tea: Buffet tea is arranged during the special functions
and private parties where more number of people is to be served. In this
method, food and beverages are served to the guests from a buffet table. The
points concerning buffet set-up , arrangement of food and beverages on the
buffet, and assignment of duties to the staff should be taken into account
while extending service from the buffet.
The following points on food and beverage arrangement
on the buffet.
Food is
displayed on the food counter during the tea service in any of the two ways.
-
By plating the dishes just before the arrival of the
guests. The system is effective when more number of guests is served within a
very short time.
-
By arranging the dishes in the container (chafing
dish, bowls, platters, etc.) and serving the guests with the aid of tongs ,
pastry slice , or service spoons and forks depending on the type of dish. These
service gears should be placed on the side plate just behind the dish closer to
the service staff if it is served by the waiter or front of the dish if guest
is required to serve himself/herself. The appropriate accompanying sauces will
be kept on the buffet and occasional tables for the guests to help themselves.
Juice and
soft drinks counter will have an ice box in which the bottles and cans may be
placed to chill. Alternatively, electric-operated bottle chiller or cooler may
be positioned behind the counter.
The tea and
coffee section of buffet will have coffee, tea and milk in insulated silver
urns. Hot beverages, such as coffee and tea are either pre mixed with milk,
kept separate or in both the forms depending on the profile of the guests. Most
Indian guests prefer drinking tea and coffee with milk. In such cases, a
relatively more quantity of pre mixed coffee and tea should be placed in the
insulated silver urns and sugar is kept separately. It should be ensure that
there is an adequate supply of teaspoons. Small quantity of black coffee and
tea and pieces of lemon should be kept in case any guest wants to have these.
The urns used must be drip free and to dip the place neat.
Water
section should have adequate glasses. It may be either glassware or disposables.
Some time, 200ml water bottles may be placed or water dispenser may be used. If
pet bottles are used, water glasses may not be necessary. However, small
quantity of glasses should be kept handy if anyone needs it. In many places,
water will be fetched in a big jug from the main water container and poured
into the glass. This container should be nearer the water station so as to
facilitate quicker service.
Cold Buffet: This is a type of buffet favoured by
westerners regarding display of cold items like meat platters and such other
cold items which they prefer to have before the meal acting as an appetizer for
them. It has actually originated from the western habit of going on long drives
during weekends and having picnics with home food in a scenic place nearby the
lake. Today it is a lost concept but in continental menus cold food items are
served at the beginning of the meal. Items like chicken galantine or meat
loafs, canapés, terrines are generally served in this course. A separate buffet
table is set out for these items which are generally very well garnished with
high visual appeal.
BUFFET
SETTINGS
The next aspect concerning buffet is that of setting
up of a buffet, under which the layout and display is dealt. The term buffet
covers everything from a full meal of many covers and decorated whole joints to
nothing more elaborate than sandwiches and fancy cakes. It’s therefore
essential to determine or define precisely what type of meal is intended.
Functions are planned in meticulous detail from the beginning to end,
anticipating all the bottle necks and generally leaving nothing to chance.
Display: whether a
simple affair or a spectacular display, the buffet provides the caterer with an
opportunity for displaying artistic and culinary talents. Ice carvings
decorated food, trays especially for cakes are used singly or in combination to
dramatize and individualize buffet tables.
Edible
centre pieces: edible centre pieces or partially edible, centre pieces can
highlight 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
Melon
pieces: Melons particularly watermelons can be made into eye
catching centre pieces. They are arranged vertically or horizontally depending
upon the amount of display space allowed and the effect desired.
Decorated
Food presentations: Hot foods require only the very simple of garnishes-
sprigs of parsley, crisp fresh watercress, carrot curls, and lemon wedges and
in the case of Indian dishes garnishes, which can be added quickly.
Service: As
indicated before the function must be planned in minute detail right from the
beginning to the end, anticipating everything and leaving nothing to chance.
Service is a very aspect of the whole operation. It is quite obvious that the
service required in the sit-down kind of buffet where serving in case of a few
items are required on the table. In a buffet, 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 requires attention.
Sequence of food items:
•
Horsd’oevre.
•
Salad
•
Potage
•
Entrée /main course
•
Dessert
•
Tea / coffee
MENU PLANNING
Balanced, Harmonious and Visual Appeal: This can be
properly affected by the variation of
1.
Colour.
2.
Texture.
3.
Ingredients.
Suitability for a particular occasion: This particular
factor s decided by
1.
Season
2.
Price level
3.
Type of meal to be served
4.
Type of guest expected
Caterer’s Angle: This is certainly one of the most
important considerations as it directly concerns the establishment. Factors
that play an important role are
1.
Kitchen capacity.
2.
Kitchen skills
3.
Type of service required
4.
Bulk service needs.
Staff Requirement
|
The brigade for a buffet
would comprise of the following:
|
|
|
|
|
|
Designation
|
No. Required
|
|
1) Head Waiter or Banquet Head Waiter
|
01
|
|
2) Waiter per 25/30 covers
|
01
|
|
3) Wine Waiter per 40 covers
|
01
|
|
4) Barman per 3 wine waiters
|
01
|
|
5) Commis for fetching and clearance
|
01 to 02
|
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6) Chef for 30/40 guests for service
|
01
|
Area
Requirement per guest
|
10 to 12 square feet per
person
|
|
Advantages &
Disadvantages of
|
The buffet service has lot
of advantages:
|
|
Buffet i) It eliminates the need for a
huge manpower. A huge customer turnover can be attended with a limited staff.
ii)
The dishes can be elaborately garnished and displayed
on the buffet table.
iii)
The customers can choose their own dishes from the
display.
The disadvantages and precautions that are to be taken
are:
i)
To ensure proper portion control and monitor so that
there is minimum wastages.
ii)
Identify the fast moving dish and ensure proper
service of the dish with the caterer’s own staff so that the wastage is
controlled.
iii)
Timely replenishing of fast moving dishes.
iv)
Maintenance of service temperatures of the dishes that
are served.
v)
Availability of utility staff for cleaning the dining
hall due to spillage of food on the buffet table and the service area as well
as the food will be handled mainly by the customers themselves.
vi)
Adequate staff for clearance of soiled dishes.
vii)
Adequate availability of cutlery and crockery to meet
the customer demand, and adequate supply of water and cloakrooms for washing
especially when there is finger buffet.
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