BUFFET

The word buffet means a large table often set near the entrance of a restaurant on which
dishes of meat, poultry, fish, cold cuts, sweet and pastries are arranged in decorative
manner. Large tables with display of foods set in or near a ballroom are also called buffet.
Its not only popular for reception and cocktail parties but can also be a unique means for
presenting the entire meal. Its particularly suitable for establishments where space is
limited and a large number of people is to be served. Its a popular method of feeding
large number of people with minimum staff.
Occassions for buffet
Luncheons, kitty parties, wedding receptions, Birthday parties, seminars, conferences, get
together parties, anniversary celebration etc.
Basic principles to be considered while setting the Buffet
1. Buffet should be set in prominent position in the room that is right opposite to the
Entrance
2. There should be ample space on the buffet for display and presentation.
3. The buffet should be within easy access of the still room and wash up so that
Replenishment of the buffet and clearing may be carried out without disturbing
the guest.
4. There must be ample space for customer circulation (9-12 sq ft/cover)
5. The total presentation of the room should be attractive
6. Provision should be made for sufficient occasional tables and chairs
Types of Buffet
There are various types of buffet namely,
Sit-down buffet
Stand-up or Fork Buffet
Finger Buffet
Cold buffet
1.Sit-down Buffet: -In sit down buffet the food will be displayed in the buffet counter,
the difference is that after helping himself, the guest sits down to have his meals. A
formal cover is sit on each table. The beverage and soup service are done by the waiter,
and their main course is picked by the guests from the buffet counter and the desserts are
normally pre plated and served. If wine is to be served with food, glasses are put in
advance on the tables and wine is to be served by the waiters.
2. Stand-up or Fork buffet:- As the name suggest, there is no provision of elaborate
cutler, hence the name fork buffet since one cant use a knife and fork when one is eating
while standing. It must be made sure that its easy to eat and can be eaten with fork.
Anything that would need a knife is avoided.
3. Finger Buffet:- It signifies the kind of meal where usually only snacks are served and
no cutlery is required. The food served is usually dry.
4. Cold buffet:-A buffet that typically displays cold cuts such as cold ham, lobster
mayonnaise, chicken galantine etc.

5. Breakfast buffet: - A buffet that displays breakfast fare and typically seen in hotels to
ease on the load on the room service department

SETTING UP THE BUFFET

The buffet should be covered with suitable cloths making sure that the drop of the cloth is
within 1.25 c.m (1/2 inch) of the grounds all the way, around the front sides of the buffet.
If more than one cloth is used the creases should be lined up and where the cloth overlap
one another, the over lap should be facing away from the entrance.
Eye appeal is the key attraction at the buffet line, and this is achieved by the effective use
of contrasting and complementing shapes, colours and volume of food presented. To
enhance the food presentation, its suggested that such floral serving and display pieces as
the following be used.
Silver and copper chaffing dishes
Silver and copper cooking equipments
Floral arrangements
Ice carvings
Crystal display pieces
Specially decorated tables
A typical buffet will offer a wide variety of hot and cold foods such as appetizers, entrees,
assorted cold meats, salads, cheese platters, bread rolls, fresh fruit arrangements, and
baked foods and deserts served with coffee tea hot hot chocolate. For efficient service and
proper flow, set up one food station for-75 guests. Assign waiting staff to be broken down
into three segments.
1. A group to serve behind the buffet table
2. A group to serve and clear beverages and soiled dishes from tables
3. A person or two (depend on the number of guests) to replenish the buffet table when
items get low.
Waiting staff should position themselves behind the buffet and serve the food to the
guests. This will also help to control the amount of food distributed, give assistance to the
guests in explaining the various items to be served and their respective ingredients. Make
sure that a runner is assigned to keep the kitchen informed about depleted supplies of
food. When the food runs low (approx. three quarters gone) the runner should inform the
chef or cook in charge. The food should be brought by the runner from the kitchen with
two clean service towels to prevent burns. The canned fuel for the chaffing dishes should
be ignited about 15 mts before the food is placed into the dishes to ensure that water is
boiling. Proper serving spoon s and forks, sauce and gravy boats , carving tools , dressing
containers and other needed utensils should be clean , preset, all ready to go before guests
arrive. Double check that all chinaware are wiped down individually to ensure proper
cleanliness.
The depleted item should be removed from the buffet to the designated kitchen area. If
food is left over it goes to the chef, if food container is empty, it goes to the pot washing

Some properties use a Scramble type buffet system. It means guests go to separate
station, rather than wait in a single line. For example, hot food is at one station, beverages
at another, desserts and salads are in additional areas. This system allows guests to limits
their trips through buffet line to those areas where self service is fastest. If you select
scramble system and set up several service stations offering different food items around
the room, you may need to give guests special instructions so they will know how to find
everything they would like to have.
Several potential difficulties must be considered when planning buffet. For instance, the
overall cost of buffet service can be high. The proper service equipments are expensive.
Carpet wear can also be problem (and expensive) when larger number of guests
frequently travels through the same area of a room. Odors and grease can also spoil
furnishings especially buffet that feature some cooking on live
Many buffets have themes that are suggested by holidays and other special occasions.
When managers plan buffet for special groups or what to emphasizes special foods, they
may select a theme that provides consistency among the elements of food, service and
atmosphere. For instances, a groups logo could be used as a unifying theme for their
buffet. When emphasizing certain foods, the highlighted food can themselves serve as
unifying feature.
Typically foods are placed in the following order, salads and other chilled meal
accompaniments, hot vegetables, meats, poultry, fish and other hot entrees. Such items as
sauces, dressings, and relishes should be placed close to the menu item which they
accompany.
Always serve food from cold to hot. The proper sequence or flow of setting up a buffet is
as follows:
1. Plates
2. Cold Food
3. Hot food
4. Carving station
It is best to put the silverware, glassware, napkins and condiments to the guest table for
two reasons: it will avoid the guests having carried too many items: it will help to give
the dining room fuller and more attractive appearance.
CHECKLISTS
Hot food
1. Ensure that an adequate number of plates for the days service are available.
a. On the hot food service
b. In an accessible place beneath the hot food counter as back up stock
2. Transfer regenerated hot food from oven to hot food counter
a. Wear oven gloves when handling hot food to avoid accidents and spillages
b. Always use a tray when transferring hot food to avoid accidents and spillages.
3. Ensure that all hot food is properly covered to stop any heat loss
4. Have a damp wiping cloth available to wipe any spills

5. Ensure that for each dish on the food counter there is an appropriate service
implement. The implements are follows depending on the dish.
a. Large spoons for dishes such as lasagna
b. Ladles for dishes such as curry and seafood mornay
c. Food tongs for dishes such as fried fish
d. Fish slices for dishes such as vegetarian pizza
5. Turn on the food counter atleast 30 mts before the service starts.

Salad bar
1. Turn on the salad bar to the required chill temperature as specified by the manufacturer
2. Ensure an adequate number of required number of salad bowls and plates are available
for the days service of salads, pates, and cold meats.
3. Ensure that the following service utensils are ready and placed in their designated
places for service:
a. Salad tongs for dry salads such as freshly prepared green salad
b. Large spoons for wet salads such as salad nicuase
c. Fish slices for pates and cold meat
4. Have a damp wiping cloth to wipe any spillages
5. Cover all food prior to service
Dining area
1. Arrange tables and chairs, make sure that its clean
2. Wipe each table
3. Ensure that cutlery and flatware provisions for the days service are in place, adequate
and clean
4. Ensure all salt pepper cruets are filled and that they are in one pair on each table.
5. Have a bowl of warm water with odourless disinfectant, ready prepared plus cloth to
wipe clean tables and tray during service.
6. Fill drinking water jugs and place them in their designated places.
7. Ensure the serviette dispenser is ready
BUFFET EQUIPMENT
1, Barbecue equipment: If outdoor service is a part of the buffet grilling
Equipments must.(Grills, Tandoor, Utensils)
2. Baskets: Bread baskets, loaf baskets wine baskets and theme related baskets add a
fine touch to the presentation.
3. Bread knives: For use on the buffet counter
4. Buffet tables: Come in various shapes the most common being 6ft by2.5ft
Rectangles. Other shapes include full round, half round, and quarter round.
5. Cake stands: These are available in a variety of materials from glass, fine brass and
Silver.
6. Carving stations: These are used to carve meats and may have stands to hold meat,
ham etc.

7. Chafing dish: These may be round, square, oval, or rectangular or comes in various
shapes.
8. Food warmers: Their purpose is to maintain the temperature at which the food is to be
served.
9. Candelabras: These are candle stands available in different shapes
10. Cheese slicer: This is used if block cheese is part of the buffet presentation
11. Cheese and cutting boards: These could be wooden or plastic
12. Fish platters: These are designated to accommodate the whole fish
13. Heat lamps: These helps to maintain the temperature of the displayed foods.
14, Soup kettles and turins: They come in variety of shapes and may use electric or
canned fuels.
15. Ladles: These comes in various shapes and sizes for buffet service