This document discusses different types of buffets, including display buffets, breakfast buffets, full buffets, fork buffets, and finger buffets. It provides details on the origins and advantages of buffets, describing how buffets maximize service efficiency while minimizing costs. The types of buffets are defined, with breakfast buffets typically including various breads, fruits, cereals, and cheeses. Full buffets require tables and chairs and allow chefs to showcase their skills through decorative dishes. Fork and finger buffets are less formal and suitable when space is limited, consisting of foods that can be easily eaten without cutlery.

1. BUFFFET MANAGEMENT
PRADEEP SAGAR
AKTU 7TH

2. INDEX
INTRODUCTION
• Definition
• Origins
• Advantages of buffet
TYPES OF BUFFET
• Display buffet
• Breakfast buffet
• Full buffet (formal)
• Fork buffet
• Finger buffet
BUFFET MANAGEMENT

3. INTRODUCTION
DEFINITION
A BUFFET IS A SYSTEM OF SERVING MEALS IN WHICH FOOD IS PLACED IN A
PUBLIC AREA WHERE THE DINNERS GENERALLY SERVE THEMSELVES.
BUFFET SERVICE IS ALSO KNOWN AS SELF SERVICE,WHERE GUEST OR
CUSTOMER CAN CHOOSE THEIR MEAL FROM VARIOUS CHOICES OF DISH
PROVIDED FOR BUFEET MENU(PREFERABLY TABLE D’ HOT).
BUFFETS ARE OFFERED AT VARIOUS PLACES INCLUDING HOTELS, RESTAURA
NTS AND MANY SOCIAL EVENTS.

4. ORIGINS
• THE BUFFET TABLE ORIGINATES FROM THE BRÄNNVINS BORD (SWEDISH
SCHNAPP’S, OR SHOT OF ALCOHOLIC BEVERAGE) TABLE FROM THE MIDD
LE OF 16TH CENTURY. THIS CUSTOM HAD ITS PRIME DURING THE EARLY
18TH CENTURY, AND WAS DEVELOPED INTO THE MORE MODERN BUFFET
AROUND THE BEGINNING OF 19TH CENTURY
• THE TERM BUFFET ORIGINALLY REFERRED TO THE FRENCH SIDEBOARD F
URNITURE WHERE THE FOOD WAS SERVED, BUT EVENTUALLY BECAME AP
PLIED TO THE SERVING FORMAT. THE WORD "BUFFET" BECAME POPULAR
IN THE ENGLISH-SPEAKING WORLD IN THE SECOND HALF OF THE 20TH
CENTURY AFTER THE SWEDES HAD POPULARIZED THE "SMORGASBORD"
IN NEW YORK. THE WORD IS NOW FULLY ACCEPTED INTO THE ENGLISH L
ANGUAGE.

5. ADVANTAGES OF BUFFET.
 MAXIMUM SERVICE WITH MINIMUM HELP
 ELIMINATES POOR AND COSTLY SERVICE
 ELIMINATES COLD FOOD FRICTIONS AND COMPLAINTS
 PERMITS EXCITING AND APPETIZING DISPLAYS
 PERMITS TREMENDOUS VARIETY AND OPPUTURNITY FOR VARIOUS TH
EMES
 REDUCES FOOD COST THROUGH IMAGINATIVE USE OF LEFTOVERS
 ALLOWS THE CHEFS AND THE F&B STAFF TO DISPLAY CREATIVITY
 INCREASES IN POTENTIAL PARTY BUSINESS AND CAN BUILD A REPUT
ATION FOR THE ENTIRE FOOD SERVICE OPERATION.

6. TYPES OF BUFFET.
DISPLAY BUFFET
SOME LARGE RESTAURANTS SET UP A DISPLAY IN THE CANTER OF THE RO
OM TO CATCH THE CUSTOMERS EYE. THESE DISPLAYS INCLUDE AN ARRAN
GEMENT OF FLOWERS OR FRUITS IN SEASON OR SHELLFISH ON ICE OR OT
HER DELICACIES. SOMETIMES AN ARRANGEMENT OF CHEESE, WINES AND S
PIRITS ARE ALSO INCLUDED. THE SOLE PURPOSE OF THE DISPLAY IS TO SH
OW CUSTOMERS SOME OF THE ITEMS THAT THE RESTAURANT CAN OFFER A
ND TO DECORATE THE ROOM. DISPLAY BUFFET ALSO GIVE THE CHEFS AND
THE F&B STAFF A CHANCE TO DISPLAY THEIR CREATIVITY.

7. DISPLAY BUFEET

8. BREAKFAST BUFFET
MANY INTERNATIONAL HOTELS OFFER IN-HOUSE GUESTS AND OTHER CUS
TOMERS A BREAKFAST BUFFET WITH A WIDE SELECTION OF DISHES ORGA
NISED ON A SELF-SERVICE STYLE WITH THE EXCEPTION OF HOT BEVERAGE
S, WHICH ARE ORDERED FROM A WAITER. THE SELECTION AVAILABLE WILL
VARY FROM ONE HOTEL TO ANOTHER. A BREAKFAST BUFFET WOULD NOR
MALLY INCLUDE DIFFERENT TYPE OF BREADS, PRESERVES, FRUITS, CEREALS,
VEG AND NON-VEG, CHEESE ETC. NORMALLY MANY HOTELS FOLLOW THE A
MERICAN BUFFETS.

9. BREAKFAST BUFFET

10. FULL BUFFET (FORMAL)
A FULL BUFFET IS NORMALLY A MAIN MEAL. FOR A FULL BUFFET TABLES A
ND CHAIRS ARE ESSENTIAL FOR ALL GUESTS AND THESE SHOULD BE FULLY
LAID WITH ALL CROCKERY, CUTLERY AND GLASSWARE. SINCE THE FOOD IS
DISPLAYED ON THE BUFFET THE CHEF GETS A CHANCE TO SHOW HIS SKILL
S IN DECORATING A DISH. IT MUST BE REMEMBERED HOWEVER THAT IF TH
E GUESTS ARE TO COLLECT THEIR OWN FOOD THE GARNISHING CANNOT
BE ELABORATE OTHERWISE THE LAST GUEST WILL HAVE TO FACE A FAR FR
OM APPETISING SITE. SIMPLE BUT EFFECTIVE GARNISHING SHOULD BE DO
NE.

11. FULL BUFFET
(Lunch/Dinner)

12. FORK BUFFET
FORK BUFFETS HAS BEEN DEFINED AS A MEAL, WHICH CAN BE EATEN STAN
DING UP WITH A PLATE IN HAND, AND FORK IN THE OTHER. THESE EVENT
S ARE IDEALLY SUITABLE WHEN SPACE DOES NOT PERMIT TABLES AND CHAI
RS FOR ALL. NEVER THE LESS AS MANY TABLES AND CHAIRS POSSIBLE SHO
ULD BE PROVIDED SO THAT THE GUEST CAN KEEP THEIR DRINKING GLASSES
ON THEM. A FORK BUFFET TABLE CAN LOOK JUST AS ATTRACTIVE AS A FUL
L BUFFET BUT THE RANGE OF FOOD CANNOT BE AS WIDE AND SHOULD NO
T CONTAIN ANY ITEM WHICH IS DIFFICULT TO CUT WITH THE FORK ONLY. I
T IS IMPORTANT TO PROVIDE A LOT OF NAPKINS OF GOOD QUALITY ALONG
WITH FINGER BOWLS IF REQUIRED.

13. FORK BUFFET

14. FINGER BUFFET
THIS TITLE IS SELF EXPLANATORY AND FINGER BUFFETS ARE THE LEAST FOR
MAL TYPE OF BUFFET. LIKE IN THE FORK BUFFET THEY ARE PARTICULARLY S
UITABLE WHEN THE HOST FEELS THAT THE GUEST WILL MINGLE WITH EACH
OTHER. A FINGER BUFFET CAN TAKE PLACE OF A MAIN MEAL ,BUT GENERALL
Y SPEAKING IT IS ONLY A SNACK MEAL WHICH IS FREQUENTLY SERVED AT T
HAT TIME OF A DAY WHEN THE GUESTS ARE NOT ANTICIPATING A SUBSTANT
IAL AMOUNT OF FOOD. CARE MUST BE TAKEN THAT THE FOOD OFFERED CA
N BE EATEN WITHOUT CUTLERY. IN THIS CASE TOO PLENTY OF NAPKINS S
HOULD BE AVAILABLE ALONG WITH FINGER BOWLS IF REQUIRED. E.G. HIGH
TEA’S AND KIDDIES PARTIES.

15. FINGER BUFFET

16. SOURCE:-
• SOURCE FROM, NOTES PROVIDED BY SUBJECT FACULTY (MR. SANJAY ADANI)
• ALL PHOTOS ARE COLLECTED FROM VARIOUS GOOGLE SITES