Buffet

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Buffet

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

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