• Like
  • Save
Buffet
Upcoming SlideShare
Loading in...5
×
Uploaded on

 

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
No Downloads

Views

Total Views
10,990
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
0
Comments
1
Likes
6

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1. BUFFET
  • 2. What is a buffet ?
    • Flat top furniture or a sideboard
    • Feeds the gathering
    • Minimum staff
    • Origin
            • English speaking countries
            • Second half of the 19 th century
            • English called it court cupbord
  • 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. Buffet styles and concepts
  • 5. Buffet styles & concept
    • Modern day buffet
    • Cover all genre of guests
    • Styles of service
  • 6. What makes buffet a buffet
    • Centralized idea or theme
    • Stylized food in volume
    • Professional & knowledgeable service
  • 7. Creativity and the buffet
    • Food selection and grouping
    • Showmanship
    • Table settings and configuration
  • 8. Types of buffet
  • 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. Meal period buffet
    • Served during particular time of day
    • Includes in between (happy hour)
    • Service of late night buffet snack
  • 11. Brunch buffet
    • Made of breakfast & lunch foods
    • Offers a full array of hot and cold food
    • Includes (egg dish, fruits …….)
  • 12. Fork buffet
    • Bite-sized food
    • Easily handled with the fingers
    • Flatware consists of fork & small plate
  • 13. Display buffet
    • Presents a particular or group of item
    • Most appropriate for particular holiday or theme
  • 14. Occasion buffet
    • Everything focus on specific occasion
    • Offers challenge to menu planner
  • 15. Regional and ethnic buffet
    • Dominated by particular area or nationality
    • Customs , methods of food should be studied carefully
  • 16. Event oriented buffet
    • Celebrates an occasion wanted by the restaurant or client.
    • Slightly different from occasion buffet
  • 17. Seasonal buffet
    • Mark all the four seasons
    • Food offered-plentiful,readily available
  • 18. Buffet themes
  • 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. Meal period consists of
    • Breakfast
    • Lunch
    • Brunch
    • In between reception
    • Dinner
  • 21. Theme buffet
    • Pool party
    • Picnic in the park
    • Costume party
    • Casino night
    • Business event
    • Night at the circus
  • 22. Holiday buffet includes
    • New years eve
    • Valentine day
    • Hallooween
    • Mothers day
    • Christmas day
  • 23. Seasonal
    • Harvest time
    • Easter
    • Summer food and drinks
    • Winter soups
  • 24. Regional
    • Italian
    • Chinese
    • Mexican
    • Greek
    • Hawaiian
    • Asian
    • Sushi bar
  • 25. Occasion buffet
    • Wedding reception
    • World series
    • Awards banquet
    • Restaurant or hotel anniversary
  • 26. Buffet setup and layout
  • 27. Buffet setup
    • Arrangement of fixtures
    • Serves gathering
    • Styles of service
  • 28. Exemplary menu
    • Fresh fruit
    • French crudites
    • Les fromages
    • Whole poached salmon
    • Tortellini with sun dried tomatoes
    • Crunchy mustard chicken
    • Rice salads
    • desserts
  • 29. Types of buffet setup
    • Two sided straight line buffet
    • Centralized buffet setup
    • Time saving buffet setup
    • 2 sided breakfast bar buffet
  • 30.  
  • 31.  
  • 32. 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
  • 33. Buffet layout
    • Buffet laying on the paper &decision the table placement & configuration
    • Buffet worksheets indicates the basic item required
  • 34.  
  • 35.  
  • 36. Types of layout
    • Hollow square
    • Rectangular
    • Closed horseshoe
    • Zig-zag
    • T-banquet
    • Double L
  • 37. Buffet staff
    • Comparison of the staff skill
    • Number of pax
    • One waiter should handle 5-7 items
    • Type of buffet menu
    • Type of establishment
  • 38. Buffet service
    • Buffet attendant should have thorough knowledge of
    • food and ingredient
    • utensil and service ware
    • portion size
    • presentation technique
    • service method
  • 39. Planning the buffet menu
  • 40. Importance of buffet menu
    • Well planned menu
    • Concept and menu selection
  • 41. Menu development checklist
    • Concept and menu selection
    • Weed out items
    • Insurance policy
  • 42. 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
  • 43. 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
  • 44. 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
  • 45. Quality and availability of products
    • One cant compromise on quantity
    • Proper handling of food
    • Highest quality of product
    • Planner makes specifications list
  • 46. 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
  • 47. 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
  • 48. Variety and balance
    • Not only assortment of food
    • Preparation methods
    • Colours
    • Sizes
    • Textures
    • Diversification of menu
  • 49. Textures
    • Vital part of the menu
    • Texture includes:
    • correct textures
    • wrong textures
    • balanced textures
  • 50. Shapes
    • Create balance
    • Easy to serve
    • Easy to consume
    • Attractive
    • Ability to hold
  • 51. Nutritional value and balance
    • Healthful food
    • Smaller portions
    • Change in cooking style
    • Food groups
    • Points to be considered
  • 52. Holding capability
    • Time of preparation
    • Gap between preparation & service
    • Type of ingredients
  • 53. Buffet presentation
  • 54. Buffet presentation
    • Influence besides foods
    • Adds to the beauty of buffet
    • Helps in enhancing sales
  • 55. Important considerations for presentation
    • Centerpiece
    • Focal points
    • Buffet table signs
  • 56. Centerpiece
    • Should reinforce theme
    • May be edible or inedible
    • If edible
    • announces the theme specialty
    • influence on guest choice
    • sufficient quantity for all guests
  • 57. Types of centerpiece
    • Ice carving
    • Sculpture
    • company logo
    • Tallow carving
    • Antique pieces
    • Floral arrangement
  • 58. Focal points
    • Compliments the food selections
    • Frames/showcases the food
    • Explains buffet concepts
    • Should not be a distraction
  • 59. Types of focal points
    • Baskets
    • Tiered stands
    • Hanging mobiles
    • Theme related props
    • Wine bottles or casks
  • 60. 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
  • 61. Selling the buffet
    • Tiering
    • Highlighting
    • Spot lighting
    • Packaging
    • Entertainment
  • 62. 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
  • 63. Buffet cost control & management
  • 64. Buffet cost control
    • Aims at:
    • increasing profit margins
    • reducing food cost
    • reducing pilferage
    • controlling buffet labor
  • 65. It includes
    • Buffet production planning
    • Pre-costing
    • Determining actual food cost
    • Controlling waste
    • Setting the price
  • 66. Buffet production planning
    • Eliminates over-production
    • Eliminates under production
  • 67. 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
  • 68. Pre costing
    • Recommended for:
    • newly crated buffet menu
    • existing or cyclic menu
    • It includes:
    • determining portion size
    • calculating cost of each item
  • 69. 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
  • 70. 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
  • 71. 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
  • 72. Thank you !