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  • Buffet

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    Buffets and banquets have a long history dating back to at least 8 BC in Babylon and have traditionally been used to bring large groups of people together for celebrations. Planning a successful buffet requires collaboration between the chef, catering staff, dining room manager, and banquet manager to carefully design the menu, food displays, decorations, and service based on the theme and number of guests. Proper food presentation considers factors like height, pattern, color, texture, negative space, centerpieces, spacing, labels, and ensuring the right temperatures and portion sizes are maintained throughout the event.

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    Buffets and banquets have a long history dating back to at least 8 BC in Babylon and have traditionally been used to bring large groups of people together for celebrations. Planning a successful buffet requires collaboration between the chef, catering staff, dining room manager, and banquet manager to carefully design the menu, food displays, decorations, and service based on the theme and number of guests. Proper food presentation considers factors like height, pattern, color, texture, negative space, centerpieces, spacing, labels, and ensuring the right temperatures and portion sizes are maintained throughout the event.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
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    10 views13 pages

    Buffet

    Uploaded by

    king
    Buffets and banquets have a long history dating back to at least 8 BC in Babylon and have traditionally been used to bring large groups of people together for celebrations. Planning a successful buffet requires collaboration between the chef, catering staff, dining room manager, and banquet manager to carefully design the menu, food displays, decorations, and service based on the theme and number of guests. Proper food presentation considers factors like height, pattern, color, texture, negative space, centerpieces, spacing, labels, and ensuring the right temperatures and portion sizes are maintained throughout the event.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
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    of 13

    INTRODUCTION

    . Buffet Presentation .

    . Today Production .
    . Grand Buffet .

    . History .
    Buffets and Banquets: provide the atmosphere

    to bring large groups of people together for the purpose of celebrating. Buffets and Banquets have been recorded before 8 B.C with the empire of Babylon. One of the first famous Chefs known for his Banquets was the Greek Gavius Apicius, back in 80 B.C to 40 A.D.

    . 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, food and menu, displays and decorations.

    . Planning the Buffet .


    Buffets must be carefully designed to
    provide food from a planned menu in an attractive fashion. Requires a collaborative effort among the chef, catering staff, dining room manager, and banquet manager.

    . Planning the Buffet .


    Consider These Points:
    1. The theme of the event. 2. The theme will define the menu, the music, decoration, props, linens, and dinnerware. 3. Depending on the function, there must be space for bars, dance floors, podium, garden, patio.

    . Planning the Buffet .


    Consider These Points.
    1. 2. 3. 4. 5. 6. 7. 8. Number of covers. Price per covers. Time of serving. Location for displaying buffet tables. Menu and zoning arrangement. Number of serving lines. Number , sizes, and shapes of tables. Sizes of the rooms

    .Arranging food on Platters.


    Consider These Points.
    1. 2. 3. 4. 5. Height. Pattern. Color. Texture and shape. Negative space.

    . Arranging Food on Buffets.


    Consider These Points.
    1. 2. 3. 4. 5. 6. 7. Centerpieces. Flow. Spacing. Reaching. Accompaniments. Decorations. Labels

    . Arranging the Buffet .


    Consider These Points.
    1. 2. 3. 4. 5. 6. Placement of the centerpiece. Plates. Salads, and inexpensive food. Cold food. Hot food. Bread, silverware, and napkin.

    . Presenting Foods .
    Consider These Points.
    1. Watch temperatures, Hot or Cold. 2. Safety of heat lamps, chafing dishes 3. Sanitation. 4. The staff has to be vigilant in removing soiled dishes and replenishing with new ones.

    . Presenting Food .
    Consider These Points.

    1. Make sure you have enough food. Portion size, ( bites size ). 1. Entre item: 3 to 6 oz. 2. Starch: 2 to 4 oz. 3. Vegetables: 2 to 4 oz. 4. Accompaniments: 1 to 2 oz. 5. Dessert: 2 inches.

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