0
BUFFET
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARS...
What is a buffet ?
Flat top furniture or a sideboard
Feeds the gathering
Minimum staff
Origin
»
»
»

English speaking coun...
An overview
Buffet styles and
concepts
Types of buffet
Buffet themes
Buffet setup

Buffet equipments
Planning the buffet
m...
Buffet styles and concepts
Buffet styles & concept
Modern day buffet
Cover all genre of guests
Styles of service
What makes buffet a buffet

Centralized idea or theme
Stylized food in volume
Professional & knowledgeable service
Creativity and the buffet
Food selection and grouping
Showmanship
Table settings and configuration
Types of buffet
Types of buffet
Meal period buffet
Brunch buffet
Fork buffet
Display buffet
Occasion buffet
Regional and ethnic buffet
Eve...
Meal period buffet

Served during particular time of day
Includes in between (happy hour)
Service of late night buffet sna...
Brunch buffet
Made of breakfast & lunch foods
Offers a full array of hot and cold food
Includes (egg dish, fruits …….)
Fork buffet
Bite-sized food
Easily handled with the fingers
Flatware consists of fork & small plate
Display buffet
Presents a particular or group of item
Most appropriate for particular holiday
or theme
Occasion buffet

Everything focus on specific occasion
Offers challenge to menu planner
Regional and ethnic buffet
Dominated by particular area or
nationality
Customs , methods of food should be
studied careful...
Event oriented buffet
Celebrates an occasion wanted by the
restaurant or client.
Slightly different from occasion buffet
Seasonal buffet
Mark all the four seasons
Food offered-plentiful,readily available
Buffet themes
Importance of themes
Create elegance
Offer the appeal of quick service
Decreases the monotony of regular a’la
carte servic...
Meal period consists of
Breakfast
Lunch
Brunch
In between reception
Dinner
Theme buffet
Pool party
Picnic in the park
Costume party
Casino night
Business event
Night at the circus
Holiday buffet includes
New years eve
Valentine day
Hallooween
Mothers day
Christmas day
Seasonal
Harvest time
Easter
Summer food and drinks
Winter soups
Regional
Italian
Chinese
Mexican
Greek
Hawaiian
Asian
Sushi bar
Occasion buffet
Wedding reception
World series
Awards banquet
Restaurant or hotel anniversary
Buffet setup and layout
Buffet setup
Arrangement of fixtures
Serves gathering
Styles of service
Exemplary menu
Fresh fruit
French crudites
Les fromages
Whole poached salmon
Tortellini with sun dried
tomatoes
Crunchy mu...
Types of buffet setup
Two sided straight line buffet
Centralized buffet setup
Time saving
buffet setup
2 sided breakfast b...
Points to be considered while
setting a buffet
Space provided and & room
dimension
Number of guest
Allotted time for servi...
Buffet layout
Buffet laying on the paper &decision the
table placement & configuration
Buffet worksheets indicates the bas...
Types of layout
Hollow square
Rectangular
Closed horseshoe
Zig-zag
T-banquet
Double L
Buffet staff
Comparison of the staff skill
Number of pax
One waiter should handle 5-7 items
Type of buffet menu
Type of es...
Buffet service
Buffet attendant should have thorough
knowledge of
food and ingredient
utensil and service ware
portion siz...
Planning the buffet
menu
Importance of buffet
menu
Well planned menu
Concept and menu selection
Menu development checklist
Concept and menu selection
Weed out items
Insurance policy
Menu development process
The markets or clients need and wants
Profitability versus cost
Quality and availability of produ...
The markets or clients needs
and wants
Time restraints
Price range
Featured concept
Entertainment type and amount
Degree o...
Profitability versus cost
The cost of each item in menu should be
determined
For each item following cost is to be
calcula...
Quality and availability of
products
One cant compromise on quantity
Proper handling of food
Highest quality of product
Pl...
Expertise of staff
The required standards need to be met
Step by step review of proposed menu
Familiarization with skill o...
Ability to control
Degree of control
No control over presentation
Not all foods make good buffet table foods
Example:
souf...
Variety and balance
Not only assortment of food
Preparation methods
Colours
Sizes
Textures
Diversification of menu
Textures
Vital part of the menu
Texture includes:
correct textures
wrong textures
balanced textures
Shapes
Create balance
Easy to serve
Easy to consume
Attractive
Ability to hold
Nutritional value and balance
Healthful food
Smaller portions
Change in cooking style
Food groups
Points to be considered
Holding capability
Time of preparation
Gap between preparation & service
Type of ingredients
Buffet presentation
Buffet presentation

Influence besides foods
Adds to the beauty of buffet
Helps in enhancing sales
Important considerations for
presentation
Centerpiece
Focal points
Buffet table signs
Centerpiece

Should reinforce theme
May be edible or inedible
If edible
announces the theme specialty
influence on guest c...
Types of centerpiece
Ice carving
Sculpture
company logo
Tallow carving
Antique pieces
Floral arrangement
Focal points
Compliments the food selections
Frames/showcases the food
Explains buffet concepts
Should not be a distractio...
Types of focal points
Baskets
Tiered stands
Hanging mobiles
Theme related props
Wine bottles or casks
Buffet table signs
Convey information to guest
Explains:preparations, techniques &
ingredients
Helps in sale of food
Cover...
Selling the buffet

Tiering
Highlighting
Spot lighting
Packaging
Entertainment
Display buffets
Presentation of item or groups of items
Provides attraction for guests
Effective in ethnic or regional buf...
Buffet cost control &
management
Buffet cost control
Aims at:
increasing profit margins
reducing food cost
reducing pilferage
controlling buffet labor
It includes
Buffet production planning
Pre-costing
Determining actual food cost
Controlling waste
Setting the price
Buffet production planning
Eliminates over-production
Eliminates under production
It is done by
Issuing buffet production order which
contains:
buffet item
portion size
planned portion
yield factor
raw qu...
Pre costing
Recommended for:
newly crated buffet menu
existing or cyclic menu
It includes:
determining portion size
calcul...
Determining actual food cost
Actual food cost is difference between
money value of food produced
money value of usable lef...
Controlling waste
Causes :
inaccurate production order
lack of skilled personnel
improper timing of food production
lack o...
Setting the price
Price of buffet must be :
cost effective
competitive
Establishing a cost effective price
covers all expe...
Thank you !
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
M...
Buffet
Buffet
Buffet
Buffet
Upcoming SlideShare
Loading in...5
×

Buffet

3,223

Published on

0 Comments
5 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
3,223
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
274
Comments
0
Likes
5
Embeds 0
No embeds

No notes for slide

Transcript of "Buffet"

  1. 1. BUFFET DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  2. 2. What is a buffet ? Flat top furniture or a sideboard Feeds the gathering Minimum staff Origin » » » English speaking countries Second half of the 19th century English called it court cupbord
  3. 3. An overview Buffet styles and concepts Types of buffet Buffet themes Buffet setup Buffet equipments Planning the buffet menu Buffet presentation Cost analysis & management
  4. 4. Buffet styles and concepts
  5. 5. Buffet styles & concept Modern day buffet Cover all genre of guests Styles of service
  6. 6. What makes buffet a buffet Centralized idea or theme Stylized food in volume Professional & knowledgeable service
  7. 7. Creativity and the buffet Food selection and grouping Showmanship Table settings and configuration
  8. 8. Types of buffet
  9. 9. Types of buffet Meal period buffet Brunch buffet Fork buffet Display buffet Occasion buffet Regional and ethnic buffet Event oriented buffet Seasonal buffet International buffet
  10. 10. Meal period buffet Served during particular time of day Includes in between (happy hour) Service of late night buffet snack
  11. 11. Brunch buffet Made of breakfast & lunch foods Offers a full array of hot and cold food Includes (egg dish, fruits …….)
  12. 12. Fork buffet Bite-sized food Easily handled with the fingers Flatware consists of fork & small plate
  13. 13. Display buffet Presents a particular or group of item Most appropriate for particular holiday or theme
  14. 14. Occasion buffet Everything focus on specific occasion Offers challenge to menu planner
  15. 15. Regional and ethnic buffet Dominated by particular area or nationality Customs , methods of food should be studied carefully
  16. 16. Event oriented buffet Celebrates an occasion wanted by the restaurant or client. Slightly different from occasion buffet
  17. 17. Seasonal buffet Mark all the four seasons Food offered-plentiful,readily available
  18. 18. Buffet themes
  19. 19. Importance of themes Create elegance Offer the appeal of quick service Decreases the monotony of regular a’la carte service Stimulate menu planner for new ideas
  20. 20. Meal period consists of Breakfast Lunch Brunch In between reception Dinner
  21. 21. Theme buffet Pool party Picnic in the park Costume party Casino night Business event Night at the circus
  22. 22. Holiday buffet includes New years eve Valentine day Hallooween Mothers day Christmas day
  23. 23. Seasonal Harvest time Easter Summer food and drinks Winter soups
  24. 24. Regional Italian Chinese Mexican Greek Hawaiian Asian Sushi bar
  25. 25. Occasion buffet Wedding reception World series Awards banquet Restaurant or hotel anniversary
  26. 26. Buffet setup and layout
  27. 27. Buffet setup Arrangement of fixtures Serves gathering Styles of service
  28. 28. Exemplary menu Fresh fruit French crudites Les fromages Whole poached salmon Tortellini with sun dried tomatoes Crunchy mustard chicken Rice salads desserts
  29. 29. Types of buffet setup Two sided straight line buffet Centralized buffet setup Time saving buffet setup 2 sided breakfast bar buffet
  30. 30. Points to be considered while setting a buffet Space provided and & room dimension Number of guest Allotted time for service Menu Ease of service Power& light needs
  31. 31. Buffet layout Buffet laying on the paper &decision the table placement & configuration Buffet worksheets indicates the basic item required
  32. 32. Types of layout Hollow square Rectangular Closed horseshoe Zig-zag T-banquet Double L
  33. 33. Buffet staff Comparison of the staff skill Number of pax One waiter should handle 5-7 items Type of buffet menu Type of establishment
  34. 34. Buffet service Buffet attendant should have thorough knowledge of food and ingredient utensil and service ware portion size presentation technique service method
  35. 35. Planning the buffet menu
  36. 36. Importance of buffet menu Well planned menu Concept and menu selection
  37. 37. Menu development checklist Concept and menu selection Weed out items Insurance policy
  38. 38. Menu development process The markets or clients need and wants Profitability versus cost Quality and availability of products and use Production capabilities and limitations Expertise of staff Ability to control Variety and balance Nutritional value and balance Holding capability Difficulty and ease of service
  39. 39. The markets or clients needs and wants Time restraints Price range Featured concept Entertainment type and amount Degree of showmanship Amenities - guest comforts Amount of service desired Kinds of food expected Methods of preparation The event itself
  40. 40. Profitability versus cost The cost of each item in menu should be determined For each item following cost is to be calculated Food cost Labor cost Showmanship cost Equipment cost Holding &/or transportation cost
  41. 41. Quality and availability of products One cant compromise on quantity Proper handling of food Highest quality of product Planner makes specifications list
  42. 42. Expertise of staff The required standards need to be met Step by step review of proposed menu Familiarization with skill of staff On stage skills
  43. 43. Ability to control Degree of control No control over presentation Not all foods make good buffet table foods Example: soufflés high cost beef cuts highly perishable foods cheese sauced foods
  44. 44. Variety and balance Not only assortment of food Preparation methods Colours Sizes Textures Diversification of menu
  45. 45. Textures Vital part of the menu Texture includes: correct textures wrong textures balanced textures
  46. 46. Shapes Create balance Easy to serve Easy to consume Attractive Ability to hold
  47. 47. Nutritional value and balance Healthful food Smaller portions Change in cooking style Food groups Points to be considered
  48. 48. Holding capability Time of preparation Gap between preparation & service Type of ingredients
  49. 49. Buffet presentation
  50. 50. Buffet presentation Influence besides foods Adds to the beauty of buffet Helps in enhancing sales
  51. 51. Important considerations for presentation Centerpiece Focal points Buffet table signs
  52. 52. Centerpiece Should reinforce theme May be edible or inedible If edible announces the theme specialty influence on guest choice sufficient quantity for all guests
  53. 53. Types of centerpiece Ice carving Sculpture company logo Tallow carving Antique pieces Floral arrangement
  54. 54. Focal points Compliments the food selections Frames/showcases the food Explains buffet concepts Should not be a distraction
  55. 55. Types of focal points Baskets Tiered stands Hanging mobiles Theme related props Wine bottles or casks
  56. 56. Buffet table signs Convey information to guest Explains:preparations, techniques & ingredients Helps in sale of food Covers for staff shortage Helps in possibility of food sensibility
  57. 57. Selling the buffet Tiering Highlighting Spot lighting Packaging Entertainment
  58. 58. Display buffets Presentation of item or groups of items Provides attraction for guests Effective in ethnic or regional buffet Acts as an advertising tool Promotes buffet
  59. 59. Buffet cost control & management
  60. 60. Buffet cost control Aims at: increasing profit margins reducing food cost reducing pilferage controlling buffet labor
  61. 61. It includes Buffet production planning Pre-costing Determining actual food cost Controlling waste Setting the price
  62. 62. Buffet production planning Eliminates over-production Eliminates under production
  63. 63. It is done by Issuing buffet production order which contains: buffet item portion size planned portion yield factor raw quantities to be purchased portion left over portion consumed
  64. 64. Pre costing Recommended for: newly crated buffet menu existing or cyclic menu It includes: determining portion size calculating cost of each item
  65. 65. Determining actual food cost Actual food cost is difference between money value of food produced money value of usable leftovers Helps in: measuring true profit or loss making necessary arrangements
  66. 66. Controlling waste Causes : inaccurate production order lack of skilled personnel improper timing of food production lack of proper pre portioning over or under cooking improper use or lack of equipment
  67. 67. Setting the price Price of buffet must be : cost effective competitive Establishing a cost effective price covers all expenses generates profits Establishing a competitive price guests percieves as a value competes favourably with other operations
  68. 68. Thank you ! DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
  1. A particular slide catching your eye?

    Clipping is a handy way to collect important slides you want to go back to later.

×