1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food and Beverage Department Date
SOP No:
Department : Food & Beverage Job Title : Banquet
Task : How To Set A Buffet Line (Island Concept) Duration :
Objective : To set buffet line according to the department standard
Task Breakdown
STEP (How) STANDARD EQUIPMENT
REQUIRED
1. Select buffet cubes Cube
2. Select glass top • Clean & dry
• No chips and well polish
3. Transfer cubes to
function venue
• Trolley
• Near designated area for
• Buffet
• Clear pathway for the
• Trolley
• Move brisk walking pace
• Maintain visual contact
with the direction of the movement
Trolley
4. Determine the focal
points
• One per island
• Many as menu & room can support
• The tallest piece in the entire set.
• Within guild lines stated in event order
• Take into consideration fitting on the
ceiling
• Buffet line at least 3 ft away from the
way
5. Place cube for the focal
points
• Cubes of similar height should not be
place together
• Min-4 cubes to be place around the focal
points
• Ensure access to food is not obstructed
• Ensure there is sufficient place for the
menu
• Ensure cubes on the both side of focal
points is balance
• If more than one island is created that all

2. the islands are similar
• Ensure nearest obstruction should be 5ft
away
6. Place glass top • Correct size is used for each cubes
• Handle all tops with dry cloth to avoid
leaving finger marks on the glass
• Handle them with care
7. Mark location for food
on glass top
• Buffet tags.
8. Walk round room to
view setup for various
angles
• Balance of setup relation to room
• Check that individual cubes adhere to
standard laid down
Note: Island Concept buffet is ideal for buffet
where room has sufficient place, working
lunches, coffee break & cocktail reception
Developed By : Reviewed By
Name: Name:
Date: Date: