buffet notes for the student who want to study.Buffet notes for those who really want to make there career in the hotel management.

1.  A buffet is a system of serving meals in which food is
placed in a public area where the diners generally serve
themselves
 Buffets usually have some hot dishes, so the term "cold
Buffet“ has been developed. Hot or cold buffets usually
involve plates, bowls, and cutlery.

2. WHAT IS BUFFET SERVICE
 A buffet is a popular and profitable form of food
presentation found in most food operation.
 Outlined are three reasons:
 1. VISUAL APPEAL-An attractive presentation of foods with
the right quantity and quality as well.
 2. EFFICIENCY-The buffet allows the restaurant to serve a
large number of people in a short time with relatively few
service personnel.
 3. ADAPTABILITY-Highly adaptable for almost every type
of food with the exception of cooked to order foods; all
price ranges; occasions; restaurant styles and food customs.

3. BUFFET HISTORY
 The term buffet originally
Referred to the French as
side board where the food was served, but eventually became
applied to the form. The buffet became popular in the English-
speaking world in the second half of the 20th century after the
Swedes had used the smorgasbord in New York. The word is
still borrowed into the English language.
 Smörgåsbord is a type of
Scandinavian meal served
buffet -style with multiple cold
dishes of various foods on a
table, originating in Sweden.

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. Planning the Buffet
 Location plays a major role it has to be located at centre view
 Structure should planned based on the design of the hall and
reach of the guest and staff.
 Buffets must be carefully designed to provide food from a
planned menu in an attractive fashion to a given number of
people within a specified time
 Requires a collaborative effort among the chef, catering staff,
dining room manager, and banquet manager
 The theme sets the tone of the event
 The theme will define the menu, decorations, props, linens,
and dinnerware
 The theme can also define the music, lighting, and wait staff
uniforms
 Can be accomplished for any meal period but lends itself best
to lunches and dinners

9. Consider These Points
 Offer dishes with different principal ingredients
 Offer foods cooked by different methods
 Offer foods with different colors
 Offer foods with different textures
 Consider the costs
 Remember everything offered should be within the
budget

10. Designing the Buffet
 After the Theme is Set
 Allocate space in the garden, patio, or other space
provided
 Depending on the function , there must be space for
bars, a dance floor, a stage, a podium, and equipment
 The number of diners is critical
 As a rule, a single sided buffet can comfortably serve 50-
75 people

11. Designing the Buffet
 After the Theme is Set
 If you have more than 75 people you should have two
service lines
 The use of stations or groupings of similar menu items
in different areas is also a consideration

12. Arranging Food on a Buffet
 Flow
 Food must be placed in a logical order
 Spacing
 1 linear foot for each item on the buffet
 Reach
 Accompaniments
 Should be located close to the food they go with
 Centerpieces
 Increase the visual appeal
 Decorations
 Labels
 Attractively printed cards with the name of each dish

13. BUFFET GUIDELINES
1. Arrange your food by type:
a. keep salads with cold foods
b. desserts by themselves.
c. start with less expensive foods and work up to the
expensive entreé
2. Vary the level:
a. vary height and breath of displays
b. most expensive items are raised and offered behind
a row of less expensive items

14. BUFFET GUIDELINES CONT’D
3. Arrange with care:
a. contrast colours
b. do not overcrowd platter or bowls
c. garnish must be appropriate and edible
d. never over-decorate
e. avoid brightly colored aspic or chaud-froid
f. show pieces should be clearly positioned
4. Choose and use service pieces with care:
a. a mixture of silver, mirrors, glass and stainless steel
can be used.

15. SAFETY ALERT - Buffets
 Do not add new food to old
 Do not use a chafing dish to heat food
 Check temperatures regularly
 Be careful of steam when changing pans in a chafing
dish
 Provide clean utensils
 Provide an ample supply of plates

16. Presenting Cold Food
 Serve in relatively small quantities
 Place foods on a bed of ice when possible
 Change un-iced items regularly

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19. COCKTAIL BUFFET
 The cocktail buffet displays appetizers intended to
accompany drinks and other refreshments at
receptions, cocktail parties and cocktail hours
preceding banquets and dinners.
 There is a separate line for each item.
1. Only appetizer foods are served-Tasty and well
seasoned foods in small portions
2. Stack of small plates are placed beside each item
3. The tables must be easy to get to from all parts of the
room and must not block traffic.

20. COLD PLATTER PRESENTATION
 The cold platter is the mainstay of the buffet and offers the
most visual artistry.
 Cold platters require great precision, patience and artistic
sense.
 Cold platters can range from a simple tray of cold cuts to
elaborate constructions of pâtés, meats, poultry or fish
decorated with aspic, truffles and vegetable flowers.

21. PRINCIPLES OF PLATTER
PRESENTATION
1. Three elements of a buffet platter:
a. Centrepiece or gross piéce-this is made from edible
materials in the form of an uncut portion of the main food
item eg. Pâté or a cold roast, decorated and displayed
whole; moulded salmon mousse etc. It can also be strictly
for decoration, such as a butter sculpture or a squash vase
filled with vegetable flowers.
b. The slices or serving portions of the main food item,
arranged artistically.
c. The garnish arranged artistically in proportion to the cut
slices.

23. PLATTER PRESENTATION CONT’D
2. The food should be easy to handle and serve.
3. A simple design is best-simple arrangements are easier
to serve.
4. Attractive platter presentations may be made on silver
or other metals, mirrors, china, plastic, wood as long
as they are presentable and suitable for use with food.
5. Once a piece of food has touched the tray, do not
remove.
6. Think of the platter as part of the whole buffet. It
must look attractive and appropriate.

24. DESIGNING THE PLATTER
1. Plan ahead-making a sketch is a good idea. One way to start
a sketch is to divide the platter into six or eight equal parts,
this helps avoid lopsided or crooked arrangements by
giving equally spaced markers as guidelines.
2. Plan for movement in your design-most food for platters
consists of single small portions arranged in rows or lines.
The trick is to put movement into those lines by curving or
angling them.
3. Give the design a focal point-this is the function of the
centrepiece which emphasizes and strengthens the design
by giving it direction and height. The centrepiece isn’t
always in the centre, because of the height it should be at
the back or side. It is not necessary for every platter on the
buffet to have a centrepiece.

25. DESIGNING THE PLATTER CONT’D
4. Keep items in proportion-
(1)the main item on the platter should look like the main
items.
(2)The centrepiece should not dominate the platter.
(3)The garnish should enhance, not overwhelm, the main
item in size, height or quantity.
(4)The size of the platter should be in proportion to the
amount of food.
(5)Indicates placement of garnish as well as the main item.
5. Let the guest see the best side of everything-angle
overlapping slices and wedge-shaped pieces toward the
customer. Make sure the best side of each slice is face up.

28. Buffet Calculation
 The minimum space between
the wall and buffet should be 3ft.
 A minimum of 15% area of total space
is required for staff flow
 Approximately 25% area of total space is
required for buffet layout
 A separate buffet counter is required for 75
guests

29. BUFFET LAYOUT
 The buffet’s visual appeal is perhaps its greatest attraction for the customer.
 The appearance of the food sells the buffet.
 A buffet is not just FOOD SERVICE – It is FOOD DISPLAY
A Buffet Layout is influenced by the following:
 1. The number of people
 2. The theme
 3. The space allotted

30. BUFFET CONT’D
The following should be noted:
1. More than eighty (80) persons serve in zones
2. Plan the zones so that guests can enter and exit line
with minimum interference.
3. Each zone must have its own set of chafers, platters,
bowls, carvers and china.
4. All foods should be the same for each of the zones.
5. Each zone should have a staff member to refill serving
utensils and to assist patrons.

31. BUFFET CONT’D
6. Each zone should have adequate china for service;
silver and glassware will be placed on individual tables.
7. The zone must be designed with the following factors
in mind:
a. Emergency exits (must not be blocked)
b. Columns or pillars
8. Access to the kitchen is a must for any setup.

32. Different Shapes For Zone Service
1. Center or Hollow Squares- normally placed in the centre of
a room and dominated by a large floral display, ice carving
etc
2. Circular- similar to hollow square
3. T-Shape- set up in the middle of the room, this design
permits dual access
4. U-Shape- this also permits dual access, but two complete
buffets must be arranged, one for each arm.
5. L-Shape- it is functional when placed in the corner of the
room
6. Straight- this helps to utilize wall space.
7. Satellite Table- similar foods placed on separate tables.

33. Buffet Lay out
 This H shaped buffet design
uses 12 60” ID serpentine
tables, 2 6 foot tables, and 2
4 foot tables.
 The layout is 20 feet wide x
25 feet long.
 Leave 30" on each side for a
walkway. These are for large
receptions.

34.  Figure 8 shaped buffet with 8 60" ID serpentine tables.
 This design is 32.5 feet x 10 feet.
 You may place a small table inside the open areas of the
figure 8 for decorations etc.

35.  The super buffet setup to the right is great for very large
weddings, and buffet receptions.
 It can be used as a double sided buffet, or "round trip".
 It uses 8 60"ID serpentine tables, and 4 8 foot tables.

36.  Sided Buffet by Wall can be used parallel to a wall.
 It uses 2 serpentine tables, and 2 8 foot tables.
 You can place the buffet 24" from the wall to leave an aisle for food
replenishing.
 The hollow part of the circle can be used as a carving station and
the like.

37.  Double sided buffet uses 4 serpentine tables, and 2 eight foot
tables.
 You can substitute the 4 serpentine tables for 2 half rounds.

38.  The T shaped buffet is very simple.
 Its 4 rectangular tables in the shape of a "T".
 These can be used in the center of the room, and have 4
entry points

39.  The diagram to the right creates an X shaped buffet.
 You can use any size rectangular table you like as long as they
are the same size.

40.  The straight line buffet to the right will save the
most space. It's just 2 rectangular tables.

41. Buffet staff
 Comparison of the staff skill
 Number of pax
 One waiter should handle 5-7 items
 Type of buffet menu
 Type of establishment

42. Buffet service
 Buffet attendant should have thorough knowledge of
food and ingredient
utensil and service ware
portion size
presentation technique
service method

43. Presenting and Maintaining the Buffet
 A common problem is overproduction
 As a simple rule, one pound of food per person is
far from foolproof but is a starting point
 Entrée item - 6 ounces
 Starch - 4 ounces
 Vegetables - 4 ounces
 Accompaniments – 1 to 2 ounces
 Dessert - 2 inches (Depending on the kind of
dessert)

44. Presenting Hot Foods
 Presenting hot foods on a buffet is challenging
 Consider
 Safety
 Sanitation
 Presentation concerns
 Serve foods that hold temperature well
 Cook and serve small batches of foods

45. Presenting Hot Foods
 Consider
 Sauces in the pans help keep the foods moist and hot
 Keep the chafing dishes closed when not serving
 Watch the use of heat lamps
 There is always a fear of someone getting burned

46. Presenting Cold Foods
 Watch temperatures
 Replenish ice often
 Serving platters have to be exchanged often to
keep the food appealing
 Remember to avoid mixing temperature sensitive
foods with potentially hazardous foods
 The wait staff has to be vigilant in removing
soiled dishes and replenishing table items (water,
tea, silverware, etc.)

47. Maintaining Buffet
Keep hot items hot:
 If there is less than one quarter of an inch of water in the liners of hot
chafing dishes, user a pitcher of water to refill the liners.
 If the chafing dishes are heated by canned, gel type fuel then make
sure the cans stay lit, and replace them when they become empty.
 Replace lid on serving dishes when guests are not in the buffet line.
Keep cold items cold:
 Use pitchers to add ice to the buffet as needed to keep the containers
holding cold items surrounded by ice.
 Remove ice that gets into the food containers and replace any items
that become waterlogged.

48. Refill Food and water:
 When a container is less than one-quarter full get a full container
from the kitchen.
 Remove the old container and replace it with the full one. Do not
combine food from the old and new containers.
 Bring the old container the kitchen and give it to the appropriate
person.
 Place enough drinking water glasses filled at all time.
Maintain service ware:
 Restock dishes when there are fewer than ten dishes in a stack. Never
let a stack get below five dishes.
 Make sure each container has an appropriate serving utensil.
 Return serving utensils to the correct containers.
 Replace utensils that fall on the floor with clean utensils from the
kitchen.
 Use a damp, food-safe cleaning cloth to wipe spills on the buffet
table.

50. PLANNING MENU
 Profitability versus cost
 The markets or clients need and wants
 Meal Period
 Quality and availability of products and use
 Variety and balance
 Nutritional value and balance
 Quality Retention During long meal period
 Production capabilities and limitations
 Availability of production equipments
 Availability of service equipments
 Skills of the staff
 Ability to control
 Holding capability
 Difficulty and ease of service

51. Buffet Presentation
 A buffet offers all dishes from a selected menu in a
single attractive setting
 A buffet offers food service professionals the
opportunity to exercise their creativity by identifying
themes, and then creating menus, displays, and
decorations with these themes in mind

52. Sequence of Food Display of Buffets
While you are displaying the food for guest, before guest start the food
you have to check the sequence of food. Food should be in proper
sequence.
 Soup and soup cup and plates
 Dinner plates with Napkins and cutlery
 Salad bar with service gears
 Rice
 Fish
 Chicken
 Mutton
 Paneer
 Mushroom
 Vegetables
 Dal
 Bread
 Fruits
 Desserts

53. TYPES OF BUFFET
 Sit Down Buffet/Full Buffet/Fork ‘n’ Knife Buffet/Formal
buffet
 Fork Buffet
 Brunch Buffet
 Display Buffet
 Occasion buffet
 Regional & ethnic Buffet
 Finger Buffet
 Cold Buffet
 Break Fast Buffet

54. Sit Down Buffet/Full Buffet/Fork ‘n’
Knife Buffet/Formal buffet
 In this type of buffet tables and chairs laid out
with cover are provided and the first course is
served to the customer. The guests help
themselves only for the main course and dessert
and dessert. While offering this type of buffet one
should see that diners, chairs and tables are placed
keeping in mind location of buffet table.

55. Fork buffet (Buffet a la Fourchette) or
standing buffet or Occasion Buffet:
 The fork buffet is the one which the guest is offered a
meal which can be easily eaten with fork while
standing holding a plate and drink. The chairs are
sometimes available for few guests. This kind of
buffet is most suited for occasions like wedding,
birthday, anniversary etc. as one
able to accommodate more
guests in less space. This type is
offered for informal events.

56. BrunchBrunch is a meal eaten between break fast and lunch . The
word is a portmanteau of breakfast and lunch. A meal is not
usually considered brunch if it is started before 11 am; such
meals would still be considered breakfast. Typically brunch is
had between 11 am and 1 pm, close to lunch time but still before.
Brunch is usually eaten in the late morning.

57. Finger Buffet:
 Another kind is –Finger buffet and this signifies the kind of
meal where usually only snacks are served and no cutlery is
required. The food served is usually
dry and of a size that can be taken
without any inconvenience.

58. Display Buffet:
 These buffets present one particular item which may be
house signature item,, house dessert or a certain wine The
concept is to promote that particular item therefore it is
mostly displayed ion lobby area or at the entrance of the
restaurant .
Display buffet at times may
be clubbed with theme and
ethnic buffets for value
addition purpose.

59. Occasion buffet
 Everything focuses on specific occasion
 Offers challenge to menu planner

60. Regional & ethnic Buffet:
 Regional and ethnic buffet is the one which foods of
particular city, state, country and continent are
offered. One can create ethnic look by giving props,
backdrops, lighting and also incorporating local
customs in some form.

61. Cold Buffet
 A cold section of the buffet is called cold buffet.
 The temperature of the buffet should be maintained at
5 degree centigrade
 Cold section is displayed bed of ice
 Choice ranges from salads,coldmeats to fresh fruits
This is not famous in Indian culture but in European
countries they are popular

62. SCANDINAVIAN
 SCANDINAVIAN cold buffets (Smörgåsbord) is
world famous for its selection
 The Smörgåsbord is a scandinavian meal served in an
elaborated buffet style.
 The sweedish word Smörgåsbord consists of Smörgås
(open faced sandwich) bord (table)

63. Smörgåsbord consists of
 Sweet and sour picked herrings
 Marinated salmon with scrambled eggs
 Processed tongues
 Roast chicken with aspic
 Two or three varieties of strong cheese with
accompaniments
 Home made liver sausages
 Bread and butter
 Ham and bacon
 Roasted beef with pickled tomatoes
 Various salads

64. Smagarant
Smörgåsbord also consists of small selection of hot food on a
warm table called smagarant.
Selection of meat balls fried in butter
Fried sausages
Smoked salmon with egg custard
Wild mushrooms served with cream sauce served in crustas
Omlettes filled with asparagus,spinach,ham,prawns etc

65. BUFFET BREAK FAST
 In operation terms the service of a break fast buffet is
becoming more demanding in modern times
 A majority of guest comes at a short span of time for
break fast making it impossible to accommodate and
serve at the same time
 Quick service is necessary as no guest is interested to
wait
 Buffet break will overcome the problem of service
comparative to table service

66. Break fast buffet menu
 Choice of fruit juices thru dispense jugs
 Cereals (Corn,wheat,fancy flakes, and muesli)
are offered with cold or hot milk
 Cold cuts ,salad leaves and
 Grilled, fried or smoked fish, vegetable preparations such as
baked beans hash brown potatoes, grilled mushrooms and
grilled tomatoes ,egg preparations such as omelets ,boiled
egg, scrambled egg, meat products such as kidneys ,bacon,
sausages, and liver .

67. PRE-SERVICE CHECK POINTS
 Type of function – buffet reflects concept
 No. Of covers –sufficient and equipment received and laid
out in time
 Location-layout –is the buffet in a prominent position?
 Is there ample space for display and presentation?
 Is the buffet within easy access of the still room and wash up
 Is the space enough for sufficient occasional tables and
chairs
 Is there cover for the outdoor buffet?
 Is the aesthetic appeal as planned / desired?
 Are placards placed correctly; any spelling mistakes?
 Are service equipment loaded and placed where they are
required?
 Is kitchen informed /prepared for pickup of food for service?
 Has all food arrived?
 Has the briefing been done?

68. Check Points during buffet service:
 Have all the sections of buffet been staffed?
 Is replenishment arranged for food, equipment live used
cutlery, chinaware etc?
 Is the food hot or cold enough as the case may be?
 Are garnishes and accompaniments in place?
 Is the food portioned ( if applicable) for easy service
movement smooth ?
 Is guest flow and staff movement smooth?
 Are replenishments in time and salad bowls ,
 Is clearance of used plates in time? Replenishments of fresh
plates and cutlery in time.

69. After Service Tasks:
 All guests served , billing instructions followed
 All electrical/ gas appliances off
 Left over food returned to respective sections of the kitchen
 Empty food containers returned to wash up
 Buffet cloths removed , counted and accounted for ‘linen’
exchange
 Tables folded and stacked in the back area
 Hired equipment separated
 Miscellaneous equipment sent to wash-up
 House keeping tasks commenced
Signature of the captain/Catering Assistant/Supervisor
Date:
Time:

70. ADVANTAGES AND DISADVANTAGES OF BUFFET
Advantages Disadvantages
A large number of guests can be
served
Food portion control is not possible
Less service staff is required If the buffet line is not properly
organized , it may lead to
congestion
Scope for Presentation of food Dishes may lose eye appeal after
repeated servings
It increases the sale Wastage may be more
A great range of choice to the guest Personal attention is not given to
the guest
Skills of production staff is at
maximum Level
Service staff skills at minimum