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Buffet Preparations

 The basic purpose of a buffet is to present an array of many different types of foods in
attractive and appealing ways in order to feed a greater number of people faster or more
economically than traditional plate service.

 Many customers enjoy buffet presentations as it allows them to choose from a large
selection of hot and cold items prepared using many different methods and presentation
techniques.

 Generally buffets have a theme presentation and may be held not only as a way of
feeding a lot of customers in a short period of time but also to celebrate a holiday(such as
Easter Sunday or New Years Eve) or other special occasions

 Traditionally, buffets have been a dramatic presentation of large amounts of carefully


prepared and displayed foods. They would have included such classical preparations as
pâtés, terrines, and galantines.
.

 The modern buffet will continue to offer its customers a wide range of dishes available
from any menu but may feature exciting themes like International cuisines. For example
separate stations or tables might feature the foods of Italy or the flavours of the Orient.

 Such stations often feature chefs preparing one item to order. At an Italian buffet, the chef
may produce a made-to-order pasta dish while at an Oriental or Pacific Rim buffet, a
sushi chef might prepare fresh sushi.

 Almost any well-prepared dish can be used in buffet service as long as the equipment is
available to produce and hold the food. Regardless of what type of buffet you are serving,
it is important to consider the following:

1. Use a variety of cooking methods and products so that the menu does not
seem repetitious to the guest.
2.Consider also that your guests will have a wide range of dietary preferences. Vegetarian items
should be included as part of your main menu to satisfy those seeking such dishes.
3. Remember, people generally eat with their eyes first, so presentation is of the utmost
importance. When planning your buffet presentation ensure that your centerpieces will remain
impressive throughout the time of service.
4.Plan your menu considering the theme, layout, available equipment and staff capabilities.
Some types of foods will keep better than others during service but you should always be aware
of what is presently being served, how it is looking , and when it needs to be replaced or
restocked. This requires that either waitstaff or kitchen staff should be delegated these duties.
5.Be aware of proper food handling procedures, timelines for items to be out of
refrigeration. Remember to keep HOT foods HOT and COLD foods COLD!
1.Theme Menu:

Hot & Cold Appetizers


Chicken and Pasta Salad
Marinated Artichoke Hearts
Tomato and Broccoli Salad
Pasta Salad with Scallions and Ham
Sliced Prosciutto
Green Black Olive Tapenade
Melon, Pear and Avocado Salad
Bread Sticks
Marinated Feta with crostini
Mushrooms in Garlic Rosemary Oil
Minestrone with Anisette
Entrées
Roast leg of lamb with garlic and oregano
Braised chicken with sundried tomatoes and artichokes
Baked veal and porcini canelloni
Stuffed eggplant with spinach and ricotta
Steamed halibut with pesto sauce
Vegetables
Creamed Spinach with pine nuts
Eggplant Parmesan
Zucchini Casserole
Desserts
Zabaglione
Glazed Iced Oranges
Amaretto Cheesecake

2.Classical Buffet

Salads
Spinach and Mushroom Salad
Caesar Salad
Chef's Potato Salad
Ratatouille
Hot Hors d'oeuvre
Swedish Meatballs
Spiced Lamb in Phyllo
Baked Stuffed Mussels
Escargot
Hot Table - Entrées
Pork Chops with Prunes
Beef Wellington with Whipped Horseradish Sauce
Coulibiac of Salmon
Roast Wild Duck with Sauce Bigarade
Chicken in a Red Wine Sauce
Dessert Buffet
Chilled Citrus Mousse
Chocolate Orange Custard
Variety of Petits Fours
Coupe Hélène - Pear with Vanilla Ice Cream and Chocolate Sauce
Crepes Suzette- Crêpes Flambé with Orange and Grand Marniér
Amaretti di Saronna - Apricot Flavoured Macaroons

Describe designing the buffet


Buffet style service introduces a festive dimension to food whatever the occasion. Elaborate
buffets can be created to match the most sophisticated taste or budget. Whether the
arrangement is simple or elaborate, food on the buffet table should be dramatically displayed.
The buffet table should be arranged so that foods are presented on different levels using a
wide variety of serving dishes to create a balanced visual impact. Decorative elements such
as ice carvings, fat sculptures and edible show pieces all play an important part in the total
presentation. Crisp linen, silver trays, crystal bowls and polished chafing dishes all add a
touch of elegance and drama.
Dramatizing an occasion by building a buffet around a central theme draws favourable
comment from patrons and meets the basic buffet requirement of "showmanship in action".

Layout
Flow
Buffet setup
The versatility of the buffet makes it adaptable to all types of occasions and settings -
breakfast, luncheon, dinner, banquets and receptions.
The number of hot and cold dishes depends upon the type of occasion. A buffet can consist
of a variety of sandwiches, a platter of cold meats, or an assortment of fruit cakes, pies and
pastries, but it can also consist of the ultimate in luxury in terms of both choice of foods and
the finesse of their preparation. When planning a buffet menu, you should begin with the
hors d'oeuvre dishes, continue with the soups, then egg dishes, fish and shellfish. Then come
the various meat, poultry and game dishes, accompanied by the appropriate salads.
Complete the menu with sweet dishes, pastries, fruit and the dessert.
In your planning you should provide for separate tables for both the hot dishes and the
desserts. This will reduce congestion and keep the line in motion at the main buffet table.

Why buffets ?

 Cater to large groups


 Offer variety
 Offer quick meals
 Meet the demand of restricted budget
 Meet the demand of ‘Value for money’
 Cushion APC
 Optimize staffing
 Encourage ‘impulse buying’
 Facilitate fast turnover

The essential tenets of a buffet


 Creative and centralized idea
 Preparation of food in volume
 Showmanship and flare
 Unique table settings and configurations
 Professional skilled service

Types of buffet
 Meal period buffet
 Brunch buffet
 Finger / fork buffet
 Display buffet
 Occasion buffet
 Regional / ethnic buffet
 Event-oriented buffet
 Seasonal buffet

Planning the buffet


 Guest needs and wants
 Profitability vs. Cost
 Quality and availability of products
 Expertise of staff
 Ability to control
 Production capabilities and limitations
 Variety
 Nutritional value and balance
 Food holding capability
 simplicity of service

Buffet presentation
 Centre pieces –the focal point
 Buffet item signs
 Tiering
 Highlighting
 Spotlighting
 Props and back drops
 Flowers
 Table linen and skirting
Types of buffet counters
 Free standing / fixed
 Island
 Moon shaped
 Long row
 Mobile
 Combination
 Live cooking counters

Common buffet foods


 Appetizers
 Salad and salad bars
 Soups
 Hot vegetables
 Starch section
 Dal
 Meats
 Desserts

The buffet set up


 Set- up’ refers to arranging the :
 Table
 Skirting /frills
 Crockery
 Silverware
 Trays
 Chafing dishes

 The elements that should be kept in mind while setting up a buffet are :
 Space provided and room configuration
 Allotted time for service period
 Number of guests
 Staffing
 Buffet menu
 Need for a cooking station
 Ratio of ‘guest served’ to ‘attendant served’ food
 Service standards required
 Ease of service to guest
 Ease of service to staff
 Prop or backdrop requirement
 Power needs
 Lighting needs

Buffet equipment
 Baskets
 Bread boards
 Bread knives
 Cake stands
 Carving station
 Chafing dishes
 Cheese and cutting boards
 Fuel
 Heat lamps- altosham
 Soup kettles and tureens
 Transport equipment

The disadvantages
 Not very personalized
 Wastage
 Hinders sale of à la carte items
 Costing is not an exact figure

Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple cold dishes of
various foods on a table, originating in Sweden .In Norway it is called koldtbord, in Denmark it
is called det kolde bord, in Iceland it is called hlaðborð, in Finland seisova pöytä, in Estonia
rootsi laud, in Latvia Aukstais galds, in Lithuania Švediškas stalas (literally Swedish table),
and in Germany Kaltes Buffet (lit. cold buffet).

Smörgåsbord became internationally known, spelled smorgasbord, at the 1939 New York World's
Fair when it was offered at the Swedish Pavilion's "Three Crowns Restaurant." [2] It is typically a
celebratory meal and guests can help themselves from a range of dishes laid out for their choice.
In a restaurant, the term refers to a buffet-style table laid out with many small dishes from which,
for a fixed amount of money, one is allowed to choose as many as one wishes.