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 • Trolley Trolley

function venue • Near designated area for
• Buffet
• Clear pathway for the
• Trolley
• Move brisk walking pace
• Maintain visual contact
with the direction of the movement

4. Determine the focal • One per island

points • 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 • Cubes of similar height should not be
points 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

6. Place glass top
the islands are similar
• Ensure nearest obstruction should be 5ft
away
• 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 • Buffet tags.

on glass top
8. Walk round room to • Balance of setup relation to room
view setup for various • Check that individual cubes adhere to
angles 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: