BUFFET MANAGEMENT

INTRODUCTION
The word buffet is French in origin and represents a sideboard/refreshment table. The term in
English means self-service from a side table. Buffet may also be defined as a type of food service
where guests pay a set amount and select from a range of food items often self-service. A wide
range of dishes and the option of unlimited portions make the buffet style of service popular. All
buffets generally include a combination of the following:
• A creative, innovative and centralized idea or theme.
• Stylized preparation of food in volume.
• Showmanship and flair.
• Unusual table settings and configurations.
The creative, innovative and centralized theme must be conveyed through buffet presentation.
Creative refers to something unusual, unique produced by imaginative thought of chef in an artistic
way, while being innovative refers to incorporating new ideas by making changes in the style of
presentation of food. The centralized theme refers to concept or topic which is used to unify special
event.
An appealing presentation of food is very significant for buffet. A stylized presentation can be
created by keeping in mind various factors like colour, taste, texture, garnish and method of
preparation, etc. Showmanship refers to carving and portioning of food by chef in an artistic
manner.
In culinary terminology a buffet is a large tier stand on which various dishes of fish, poultry, meat,
cold sweets, vegetarian items, crisps, & non crisps are arranged in a decorative manner. It is a most
agreeable and practical way of serving guests because it is so versatile and can be adopted in many
ways. A buffet can be successively used when it is necessary to provide a substantial meal in an
informal atmosphere for a larger number of guests. Every buffet must be arranged so that guests
are served easily and quickly. The approximate number of large and small plates, cutlery, glasses
and napkins must be provided at the convenient points and the buffet can be set out so that the
guests can help themselves. The twentieth century has witnessed the kind of activity that
the earlier generations could not have thought of. Catering business has undergone some
dramatic changes certainly due to the widespread & varied demands for the food services
made by the industry and institutions.
However a collection of cold or hot dishes placed on a clothed table, made to look attractive
by the extra edge given to the aspect of presentation, does not really justify the term
“Buffet”. No doubt a really center piece or other such articles placed greatly enhances the
appearance and at the same time give a certain of credibility to whole arrangement.
No matter how beautiful the table might be its appeal will be enhanced by either mechanical
or human animation. Having employees serve food from chaffing or other serving dishes is
not only a gracious gesture, But one that materially assists in the speeding of the service. A
chef carving a goat or slicing a salmon has customer appeal, but one actually cooking a variety
of omelets, crepes or deep fry specialties kindles a kind of curiosity that is hard to resist, and
practically all on lookers are attracted by the action.
TYPES OF BUFFET
There are various types of buffet, some of them are discussed below:
1. Brunch buffet: The brunch buffet comprises standard breakfast and lunch dishes. There is an
array of hot and cold dishes of breakfast and lunch. It may have breakfast dishes starting from
juice, fresh fruits, cereals with milk, eggs to order, variety of breads, etc. and the lunch items
may have cold sections i.e. meat, galantine, canapé with variety of hot meat, vegetable dishes
with the selection of desserts.
2. Fork buffet/Standing buffet/Occasion buffet: The fork buffet is the one in which the guest
is offered a meal which can be easily eaten with fork while standing and holding a plate. This
type of buffet is most suited for occasions like wedding, birthday, anniversary, etc. as one is
able to accommodate more guests in less space. As the name suggest, there is no provision
of elaborate cutlery, since one cannot use a knife and fork when one is eating while
standing. It must be made sure that it’s easy to eaten with a fork. Anything that we
eat with a knife is avoided. Curry, Casseroles with rice and noodles, fish and meat
salads selection are right for such a buffet. This is less formal buffet at which the meal is
eaten standing with the plate in one hand and fork in the other. Few tables and chairs are
provided with adequate water stations and an occasional table for dirties. Dinner plates are
placed along with the forks on the buffet itself. The range of food is limited here compared to
 a full buffet as the food items like bigger joints of roast etc. that has to be sliced or cut are
eliminated, while curies, stews, casseroles are ideal.
3. Sit down buffet/Formal buffet: In this type of buffet, tables and chairs laid out with cover
are provided. The guests help themselves for the food while service may be done only for tea
or coffee. As it is evident by the name itself, other factors like food display remain the
same, the only difference is that after helping themselves the guest sits down to have
his meal. The table seating required in this case is just like any other occasion. If there
is wine service along with food, glasses are put in advance on the tables and wine is
served by the waiters. A meal of this kind requires more than the usual number of
waiters as they are required to clear the dirties in time and to ensure that all the
service that is to be given on the table itself i.e., wines and towards the end tea coffee
can be served. The food displayed on the buffet table gives the chef the chance to
demonstrate his skills. The buffet table has to be clothed up to the ground and should be
decorated simply but elegantly with either flower arrangements, butter or margarine carving.
Service in this type of buffet comprises of silver service for soup, sweet and coffee with only
the main course being self-serviced.
4. Finger buffet: The finger buffet is the one in which bite size foods are offered for which no
cutlery is required. The guests are provided fancy cocktail sticks to pick the food which they
can place in the paper napkin. The main objective of this type of buffet is to allow conversation
and provide informal relaxed atmosphere. These are particularly useful in pre-lunch or pre-
dinner cocktails. The food served is usually dry and of size that can be taken without
any inconvenience. This is the least formal type of buffet where food is eaten with fingers.
 It is a snack meal served at a time when the guest does not anticipate a substantial amount
of food. Food offered should be bite size e.g. canapés, sandwiches, drumsticks etc. Plenty of
napkins and finger bowls are essential. A few chairs and tables are required for the elderly
guests.
5. Breakfast Buffet: Most hotels today favour serving all three major meals through buffet,
especially breakfast, as guests have less time and demand quick service. In the buffet
style of service all breakfast items are served from the buffet. However beverages,
toast, egg preparations, steaks etc. may be cooked to order and served by the waiter.
During the course of the breakfast, waiters nay assist guest in serving water, clearing
used cutlery, glassware, soiled plates. A buffet has normally the following spreads:
Assorted Fruit Juices, Seasonal cut fruits, Stewed Fruits, Cereals, Fish- fried fish, grilled
fish, Meat- Ham, Steaks cooked to order, Vegetables- Grilled tomato, Hash brown
potatoes, baked beans and Assorted Breads and other bakery goodies, Waffles. Indian
Breakfast includes Dosa, Idly Vada, Stuffed Parathas, Poori sabji, Varieties of Chutney,
Sambar, pickle. Coffee, Tea.
6. Display buffet: These buffet presents one particular item which may be house signature
item, house dessert or a certain wine. The concept is to promote that particular item. These
are set up in large restaurants either in the centre or at the entrance in big glass cabinets or
counters to catch the customer’s eye. It includes an arrangement of flowers, fruits, fresh
vegetables in season or an assortment of wines and cheese as part of display. The sole
 purpose of display buffet is to show the customers the items restaurant has to offer and thus
help him to make the choice.

7. Regional and Ethnic buffet: This is the one in which foods of a particular region are offered.
Rest will remain the same as Sit down buffet or Standing Buffet. Only the regional food to be
served.
8. Reception Tea or Buffet Tea: Buffet tea is arranged during the special functions and
private parties where more number of people is to be served. In this method, food and
beverages are served to the guests from a buffet table. The points concerning buffet
set-up, arrangement of food and beverages on the buffet, and assignment of duties to
the staff should be taken into account while extending service from the buffet.
9. Carrousel: It was introduced for the first time in Britain in 1982. It comprises of a large
rotating arrangement of shelf approximately 2 m in diameter with food and drinks arranged.
The customer remains stationery as the carrousel revolves ones every minute to enable them
to select items. Only half of the carrousel is in service, so that the items are removed from the
other half. The shelves can be replenished in the running area behind the unit. The cutlery,
napkins and beverages are generally separately available in order to avoid congestion at the
unit. It requires less space and serves 8 to 10 people per minute. Operator should be well
trained to reach quickly and efficiently to maintain a steady flow rate of guests.
 POINTS TO BE KEPT IN MIND FOR BUFFET ARRANGEMENT
There are some points that needs to be considered for buffet management:
1. Selection of room: The size of the room is of vital importance. In a comfortable buffet
arrangement setting with large number of dishes spread out nine (9) square feet per person
is allocated, whereas when the buffet is in the restaurant with tables laid out 20 sq. ft. per
person is allocated.
2. Number of service points: For ten items more than 25 pax, there should be second point
and beyond 75 pax third point is desirable. In other words progressively larger number should
be catered from single point, otherwise tables will occupy more space than vacant space for
the guest. This also depends upon the length available in the room and total space available.
3. Types, Sizes and Shapes of the tables: Ideally buffet tables are folding i.e. 3ft. by 6ft. with

A baize cloth stuck on them. The height should be adjustable. They should of such material
that under pressure table should not budge. There are several other types of tables apart from
rectangular, e.g. oval, circular, etc.

BUFFET EQUIPMENTS
Equipment’s that are used in Buffet are as follows:
• Barbecue equipment’s (Grills, Sigri).
• Bread Basket.
 • Bread knives.
• Buffet tables.
• Cake/pastry stands.
• Chafing dish.
• Ice cream scoops.
• Ice Box.
• Ladles.
• Linen.
• Service spoons and forks.
• Soup Turin.
• Various type of tongs – Sandwich, Pastry, Ice and Sugar.
• Blender.
POINTS TO BE CONSIDERED FOR FOOD AND BEVERAGE ARRANGEMENT ON THE
BUFFET.
• Plating the dishes just before the arrival of the guests. The system is effective when
more number of guests is served within a very short time.
• Arranging the dishes in the container (chafing dish, bowls, platters, etc.) and serving the
guests with the aid of tongs, pastry slice, or service spoons and forks depending on the
type of dish. These service gears should be placed on the side plate just behind the dish
closer to the service staff if it is served by the waiter or front of the dish if guest is
 required to serve himself/herself. The appropriate accompanying sauces will be kept on
the buffet.
• Juice and soft drinks counter will have an ice box in which the bottles and cans may be
placed to chill. Alternatively, electric-operated bottle chiller or cooler may be positioned
behind the counter.
• The tea and coffee section of buffet will have coffee, tea and milk in insulated silver
urns. Hot beverages, such as coffee and tea are either pre mixed with milk, kept
separate or in both the forms depending on the profile of the guests. Most Indian
guests prefer drinking tea and coffee with milk. In such cases, a relatively more
quantity of pre mixed coffee and tea should be placed in the insulated silver urns and
sugar is kept separately. It should be ensure that there is an adequate supply of
teaspoons. Small quantity of black coffee and tea and pieces of lemon should be kept
in case any guest wants to have these. The urns used must be drip free and to dip
the place neat.
• Water section should have adequate glasses. It may be either glassware or
disposables. Some time, 200ml water bottles may be placed or water dispenser may
be used. If pet bottles are used, water glasses may not be necessary. However, small
quantity of glasses should be kept handy if anyone needs it. In many places, water
will be fetched in a big jug from the main water container and poured into the glass.
This container should be nearer the water station so as to facilitate quicker service.
 BUFFET SETTINGS
The next aspect concerning buffet is that of setting up of a buffet, under which the
layout and display is dealt. The term buffet covers everything from a full meal of many
covers and decorated whole joints to nothing more elaborate than sandwiches and
fancy cakes. It’s therefore essential to determine or define precisely what type of
meal is intended. Functions are planned in meticulous detail from the beginning to end,
anticipating all the bottle necks and generally leaving nothing to chance. Below are the
ones:
• Display: When there is daily buffet setup, economy must be considered. It is possible
to display a few items that are not edible, though they have the appearance of edible
foods. Also they will not have the faults of untrue coloring or bad odor. These dummy
items if carefully handled could be used repeatedly. Never decorate a raw fish with
cooked food items, since it violates the fundamental rule of culinary art. Cleanliness is
the essence of buffet display, very fine decorative effects may be achieved with folded
linen napkins. Whether a simple affair or a spectacular display, the buffet
provides the caterer with an opportunity for displaying artistic and culinary
talents. Ice carvings decorated food, trays especially for cakes are used singly
or in combination to dramatize and individualize buffet tables.
• Center piece: If a buffet is small a single outstanding platter be used as a main point
of attraction. In laying buffet, situation may demand building of scaffold to support the
heavy center piece that will stand out from all other foods in a buffet. For a classical
 buffet and ice carving or floral decoration is proper.
• Edible center pieces: Edible center pieces or partially edible center pieces can
highlight different sections of the table, or can be most attractive as the focal
point on the buffet. For a large elaborate buffet table, they may be separated by
an elegant floral arrangement or an ice carving.
• Melon pieces: Melons particularly watermelons can be made into eye catching
center pieces. They are arranged vertically or horizontally depending upon the
amount of display space allowed and the effect desired.
• Decorated Food presentations: Hot foods require only the very simple of
garnishes- sprigs of parsley, crisp fresh watercress, carrot curls, and lemon
wedges and in the case of Indian dishes garnishes, which can be added quickly.
• Layout and Carpenter Work: Layout of buffet depends upon many things.
Architecturally every dining space is different. The difference calls for a study of space
in order to locate the buffet properly. The table should be as near as possible to the
kitchen for convenience of replenishment. The various layouts are:
▪ I Shaped.
▪ L Shaped.
▪ U Shaped.
▪ V Shaped

The size of the length of the buffet table depends upon whether all the guests eat the same time
or whether dining period stretches over few hours. In case of small table length owing to
limitation of dining area fast replenishment is the answer. For a frequent buffet service,
additional carpentry work may be required, which includes construction of permanent platform
& a carving drip banks, centerpiece holder or stand. And for kitchen installation of chillers,
refrigerators, slicers, blade knives, different cutters and carving knives.
PLANNING A BUFFET
There are few points to be observed in planning and organizing a buffet:
• Workout the menu and buffet theme according to the price, number of people and type
of occasion.
• List all the items to be served. The particular dish or platter to be used.
• Set up the schedule for food preparation and assessing the right no. of people.
• Make a service layout and nail it on the wall so that staff will know how to set up and
determine how many service lines will be necessary to handle the group.
• Do not over decorate the platters and table. Do not mix inedible garnish with food.
• During the service make sure that empty dishes are removed from the buffet table and
place new ones.
• Keep extra napkins on hand to cover up soiled buffet cloth during the service.
• After removing the food from the buffet table if the party is still in progress, cover the
 soiled cloth with a clean one.
• In arranging cold buffet the same rule must be followed as for food service in hot buffet.
It’s better to have main dishes placed on higher levels with garnishes and salads & salad
dressings in front at lower levels.
PRESENTATION OF A BUFFET
There are few points to be observed in presentation of buffet:
• An artist would never present a painting without a suitable frame, likewise food must be
presented in a correct platter or dish.
• Most silver platters are made with border design. This border must never be covered since
it is meant to enhance the contents of the platter. With the ample supply of platters half of
the battle is won. For a large fish a fish platter, long and narrow is ideal. For medium size
pieces, use round or oval shapes. For heavy pieces, square or oblong with handles are used.
• Salads should be presented in dishes that will not be effected by the dressing.
• No platters, bowls or service utensils should protrude over the edge of the table.
• Every platter should have an eye catching decoration and the food should be arranged in
proper order and in colorful contrast to each other.
 • Display the food so that the guests may easily help themselves. Food is never attractive in
a container that is nearly empty. It is the duty of cook in charge to have the food replaced
When necessary and to ensure its appetizing issuance.

BUFFET CONTROL
Work a day in advance for convenience. Make some drawing & select the best plan. Decor should
be befitting the occasion, therefore work must be planned. Organize and coordinate the
activities before taking a decision and fixing the price. Buffet control should be enforced during
and after the function in order to find out whether the party has achieved profits & whether
minimal food cost has been realized. Buffet controls mainly depends upon food cost control
which include:
• Correct selection of Raw Materials.
• Standardization of portions and portion control.
• Optimum utilization of overhead and labor.

The cost of materials should be compared with the sale, excluding the leftovers in order to find
out gross profit and the difference will give the gross profit percentage. There are primarily four
Food Service categories that need to be controlled in a restaurant.
 1. Food Cost: Food cost is the cost incurred in preparing a dish. It includes the cost of the raw
materials utilized, such as meat, dairy, vegetables, grain, spices, etc. Non-alcoholic beverages
are also included in the Food Cost.

2. Beverage Cost: Beverage cost is the cost related to alcoholic beverages served in
restaurants
And bars.
3. Labor Cost: Labor Cost includes the expenses incurred in maintaining the restaurant staff. It
also consists of the taxes incurred on the payrolls of the employees.
4. Other Expenses: Other expenses include all the other costs that are incurred while running
a restaurant. These can be utilities, rent, kitchen equipment, etc.
Food Cost = Beginning Inventory + Purchases – Ending Inventory
Total Food Sales

Once you know your exact food cost percentage, you can control your restaurant’s Food Cost by
following certain practices. These are:-

• Menu Item Forecasting: Menu item forecasting is an integral part of the Food and Beverage
Control. Food Cost Control begins with forecasting the menu. Forecasting the menu is
ascertaining the demand for different menu items. It is required to make decisions regarding
 raw materials to be ordered, the workforce to be supplied, time to be given, etc. Menu item
forecasting will decrease your food waste and save you the cost of labour and raw materials.

• Standardized Recipes: Simply put, a standardized recipe consists of the detailed procedures
to be used in preparing and serving each of your menu items and is integral to Food and
Beverage Control. They give a set measure of the exact amount of ingredients to be used,
declare the number of servings, set portions for each meal, and of course the preparation
method. They are critical for controlling food and beverage costs as even a slight imbalance
in the servings, cascaded over a period could lead to a severe dip of your margins.

• Inventory Management: Stocking up the inventory is the first thing that restaurant owners
do to get the operations going. However, managing the inventory is arguably the most
important part of Food and Beverage Control. Before you go and start stocking up your
inventory, you first need to define what inventory levels are needed in your restaurant. That
is, you need to have a clear understanding of how much stock of which items would be needed
in your restaurant kitchen, and for how long would those items last. This comes from menu
forecasting and yield management. When you forecast your menu, you determine how much
of a dish will be required.

• Purchasing: Much care needs to be given while purchasing inventory items or your food costs
might escalate. You need to have a list of all the items that need to be purchased and how
 many to be purchased. You should also order enough to maintain a steady supply so that you
don’t run out of an item.

• Vendor Management: Before you choose a vendor to supply the raw ingredients to your
kitchen, you need to have the Purchase Order. It is essential to have a Purchase Order (PO)
for all orders, no matter how trivial they are, and their records should be maintained. Once
you have the Purchase Order prepared, you need to decide a vendor for supplying the stock
to your restaurant kitchen. It is better to purchase from the same vendor to maintain the
quality and taste of your food. Buying from the same vendor at the same price also helps in
keeping the Fixed Cost of your menu.

• Receiving: Receiving is one aspect of Food and Beverage control that is often overlooked, but
it is just as important. The maximum discrepancy in stock happens while receiving the
order. A not so honest employee may be tempted to steal from the inventory while receiving
the order. Dishonest employees are also known to often strike an agreement with the Vendor
and receive only half the amount of the ordered items while pocketing the money of the
entire order. To reduce the possibility of thefts, you should ensure that the purchasing agent
and receiving clerk are two different individuals and that the entire purchasing and receiving
procedure is carefully monitored.

• Storage: All Food Costing and Control methods can go in vain if the stock items purchased
are not stored properly, as food items are highly perishable. You must follow proper stocking
 practices to ensure longevity to the stocked goods. There should be separate areas for storing
dry, refrigerated, and frozen products. Storage can be done in the following ways-

1. First In First Out: In this method, the items that are purchased first and consumed first. The
items that are purchased first are more likely to spoil than the items purchased later. This
method is preferred in cases of grocery, dairy, etc., and is the most popular method of storage
utilization.

2. Last in First Out: In this method, the items that are purchased last are consumed first. The
idea behind this storage is that certain items such as baked goods are best consumed when
fresh. Last in First Out method helps to maintain quality and deliver high customer service.

The best way to store your inventory items is to ensure that the items are kept in a cool, dry, and
sterile place. The items should also be appropriately rotated.

MENU PLANNING
Menu planning plays an important role for successful buffet meal. Following points to be
considered while planning a buffet menu:
• Balanced & Visual Appeal: This can be properly affected by the variation of;
▪ Colour
 ▪ Texture
▪ Ingredients

• Suitability for a particular occasion: This particular factor is decided by;

▪ Season
▪ Price level
▪ Type of meal to be served
▪ Type of guest expected

• Caterer’s Angle: This is certainly one of the most important considerations as it

directly concerns the establishment. Factors that play an important role are;
▪ Kitchen capacity

▪ Kitchen skills

▪ Type of service required

▪ Bulk service needs.

 ADVANTAGES OF BUFFET
1. It eliminates the need for a huge manpower.
2. A huge customer turnover can be attended with a limited staff.
3. The dishes can be elaborately garnished and displayed on the buffet table.
4. The customers can choose their own dishes from the display.

DISADVANTAGES OF BUFFET
1. Buffet is neither the best nor the most desirable in term of service because the basic idea of
service is lost.
2. The cold food tends to become hot and hot food to become cold.
3. There are frequent chances of accidents particularly during rush hour.
4. There is a lot of wastage. In earlier years the concept of buffet was hot to cold. However,
nowadays the concept has changed, there is a separate counter for hors d’œuvres or salads.
There are special live counters for items like kebabs, barbecue, etc.
5. Maintenance of service temperatures of the dishes is difficult.
6. Require utility staff for cleaning the dining hall due to spillage of food on the buffet table
and in the service area as the food will be handled mainly by the guest only.
 7. Adequate requirement of cutlery and crockery to meet the customer demand, and
adequate supply of water and cloakrooms for washing especially when there is finger
buffet.

BUFFET SERVICE

As indicated before the function must be planned in minute detail right from the
beginning to the end, anticipating everything and leaving nothing to chance. Following
points to be considered in buffet service:

• Service is a very important aspect of the whole operation. It is quite obvious that
the service required in the sit-down kind of buffet where serving in case of a few
items are required on the table.

• In a buffet, the service must be efficient and quick.

 • The demands made to the kitchen for replenishment must be on time.

• Correct anticipation is indispensable to the whole operation.

• Timely clearance is another area which requires attention.

PRESENTING HOT FOOD

Points to be kept in mind while presenting hot food on buffet:

• Safety
• Sanitation
• Temperature
• Presentation of food
• Cook food in small batches.
• Keep the chafing dishes closed when not in use.

PRESENTING COLD FOOD

Points to be kept in mind while presenting Cold food on buffet:
• Temperature
• Replenishment of Ice.
• Sanitation
• Fresh platter to be used while replenishing dishes.