Introduction to Buffet: A buffet, a popular style of food service, offers guests a

wide array of dishes to choose from, allowing them to serve themselves

according to their preferences. This format is favoured for its flexibility, variety,
and casual dining experience, making it suitable for various occasions ranging
from informal gatherings to elaborate events. Buffets are often chosen for their
ability to accommodate diverse dietary preferences and restrictions, providing
options for vegetarians, vegans, and those with food allergies or intolerances.

The word buffet is French in origin and represents a sideboard/refreshment

table. The colloquial 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:

1. A creative, innovative and centralized idea or theme.

2. Stylized preparation of food in volume.
3. Showmanship and flair.
4. 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 a concept or topic which is used to unify special
events.

An appealing presentation of food is very significant for a buffet. A stylized

presentation can be created by keeping in mind various factors like colour, taste,
texture, garnish and method of preparation, etc.

DESCRIPTION
The twentieth century has witnessed the kind of activity that the earlier
generations could not have thought of. The catering business has undergone
some dramatic changes certainly due to the widespread & varied demands for
food services made by the industry and institutions

Buffet literally means sideboard. The food is presented in such a manner that
the guests can serve themselves. It is not only popular for reception and cocktail
parties but can also be a unique means for presenting an entire meal. It is
particularly suitable for establishments where space is limited and a large
number of people are to be served. The buffet can be elaborate and elegant
enough to suit the most sophisticated gourmet taste and yet again can add a
special flair to the simplest of breakfast lunch and/ or dinner menus.

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 the presentation, does not really
justify the term “Buffet”. No doubt a real centrepiece or other such articles placed
greatly enhances the appearance and at the same time gives a certain of credibility
to the whole arrangement

However, a successful buffet catering must use the basic principle of

merchandising since well-displayed items sell themselves. The food display, as
well as the service ware, enhance the appearance of the table and act as
attention-getters. As supplement show pieces, the use of ice carvings, flowers
butter moulds really work wonders

The buffet table, with its charm, magnetism, excitement, flavours’ and food are
geared to stimulate customers’ appetites.

As guests approach the table, their minds subconsciously photograph the

entire, display; it is artistically and attractive presented, and they become
entranced with it. Tempted by wide choice and beautifully offered, they do end up
doing what may be called “Impulse buying”. 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 omelettes, crepes or deep fry specialities kindles a kind of
curiosity that is hard to resist, and practically all onlookers are attracted by the
action.

DIFFERENT TYPES OF BUFFET

There are various types of buffets which may be Restaurant buffets, Bruch buffets,
Fork buffets or Standing buffets or Occasion buffets, Sit down buffet or Formal
buffets, Finger buffets, Display buffets, Regional ethnic buffets, etc.

Restaurant buffet: Eating out in restaurants, particularly in hotels was not as

popular as today, therefore, besides the À la carte menu a lavish spread of buffet
reasonably priced to attract customers who would enjoy a sumptuous meal
particularly budgeted amount which makes it economical was established or
started.

Brunch buffet: The brunch buffet comprises standard breakfast and lunch dishes.
There is an array of hot and cold dishes for breakfast and lunch. It may have
breakfast dishes starting from juice, fresh fruits, cereals with milk, eggs to order,
a variety of breads, etc. the lunch items may have cold sections i.e. meat, galantine,
canapé with variety of hot meat, vegetable dishes with a selection of desserts.

Fork buffet or Standing buffet or Occasion buffet:

As the name suggests, there is no provision for elaborate cutlery, hence the name
Fork Buffet since one cannot use a knife and fork when one is eating while
standing

Special care is taken in the kind of food that's chosen for such a meal. It must
be made sure that it’s easy to eat with a fork. Anything that would be a knife
is avoided. Curry, Casseroles with rice and noodles fish and meat salads
selection are right for such a buffet.
The fork buffet is the one in which the guest is offered a meal which can be easily
eaten with a fork while standing and holding a plate. This type of buffet is most
suited for occasions like weddings, birthdays, anniversaries, etc. as one is able to
accommodate more guests in less space.

Sit-down Buffet: 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 their 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. In this type of buffet,
tables and chairs laid out with cover are provided. The guests help themselves
to the food while service may be done only for tea or coffee.

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.

A sit-down buffet is as good as any formal meal and it serves a more useful
purpose for the guest, as a meal of this kind is more successful in infusing
certain lightness in the atmosphere and at t h e same time remaining formal
also.

Finger Buffet: Another kind is –Finger Buffet and this signifies the kind of meal
where 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.

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 an informal relaxed atmosphere.
These are particularly useful in pre-lunch or pre-dinner cocktails.

Breakfast Service from the Buffet (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 guests in serving water and clearing used cutlery, glassware, and
soiled plates.

Display buffet: This buffet presents one particular item which may be a house
signature item, a house dessert or a certain wine. The concept is to promote
that particular item.

Regional and Ethnic buffet: This is the one in which foods of a particular region
are offered.
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.

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.

Cold Buffet: This is a type of buffet favoured by westerners regarding display of

cold items like meat platters and such other cold items which they prefer to have
before the meal acting as an appetizer for them. It has actually originated from
the western habit of going on long drives during weekends and having picnics
with home food in a scenic place nearby the lake. Today it is a lost concept
but in continental menus cold food items are served at the beginning of the meal.
Items like chicken galantine or meat loafs, canapés, terrines are generally served
in this course. A separate buffet table is set out for these items which are
generally very well garnished with high visual appeal.

BUFFET SECTORS:
Buffets are typically organized into distinct sectors to facilitate the presentation
and selection of various dishes. The appetizer sector features starters and cold
dishes, including salads, charcuterie boards, and seafood platters, providing a
refreshing start to the meal. Main courses encompass a variety of hot dishes such
as meats, poultry, seafood, pasta, and vegetarian options, ensuring a satisfying
dining experience for all preferences. Sides and accompaniments include staples
such as rice, bread, potatoes, vegetables, sauces, and condiments, complementing
the main dishes and enhancing their flavours. Dessert sectors offer a sweet
conclusion to the meal, with an assortment of cakes, pastries, fruits, cheeses, and
sweet treats to indulge the palate.
BUFFET EQUIPMENT
Buffet setups require specific equipment to facilitate food service, maintain food
quality, and enhance presentation. Chafing dishes are essential for keeping hot
dishes warm and maintaining food temperature throughout the service duration.
Serving utensils, including tongs, spoons, ladles, and forks, allow guests to serve
themselves from buffet stations with ease and hygiene. Buffet tables provide ample
space for food display, ensuring easy access for guests and efficient service by staff.
Buffet stations, strategically arranged to showcase different types of dishes, create
an organized and visually appealing layout that encourages exploration and
enjoyment. Beverage dispensers, ranging from simple pitchers to sophisticated
dispensing systems, offer a variety of drinks such as water, juice, tea, and coffee,
complementing the meal and providing refreshments.

Buffet setups require a variety of equipment to facilitate food service, maintain

food quality, and enhance presentation. The following are essential buffet
equipment items:

Barbecue Equipment (Grills, Sigri): Used for grilling meats, vegetables, and
other food items, providing a smoky flavor and charred texture characteristic of
barbecue cuisine.

Basket (Bread, Wine): Bread baskets hold rolls, breadsticks, or slices of bread,
while wine baskets or holders keep wine bottles upright and accessible for guests.

Bread Knives: Specialized knives designed for slicing bread, ensuring neat and
uniform portions for guests to enjoy.

Buffet Tables: Provide ample space for food display, ensuring easy access for
guests and efficient service by staff. Buffet tables come in various sizes and
configurations to accommodate different types of buffets and venues.

Cake/Pastry Stands: Elevate cakes, pastries, and desserts for better visibility and
presentation, adding height and visual interest to the buffet spread.
Chafing Dish: Keep hot dishes warm and maintain food temperature throughout
the service duration, preventing food from cooling and ensuring a satisfying
dining experience for guests.

Ice Bins for Storing Ice: Store ice cubes or crushed ice for use in beverages and
cold food displays, ensuring drinks remain chilled and food items stay fresh.

Ice Cream Scoops: Scoop and serve ice cream or sorbet with ease, ensuring
consistent portion sizes and neat presentation.

Ladles: Used for serving soups, sauces, gravies, and other liquid-based dishes,
ladles ensure accurate portioning and prevent spills.

Linen: Tablecloths, napkins, and runners enhance the aesthetic appeal of buffet
setups, adding color, texture, and elegance to the dining experience.

Service Spoons and Forks: Essential utensils for guests to serve themselves from
buffet stations, ensuring hygienic and efficient food service.

Soup Tureen: A large, lidded container used for serving soups and stews, keeping
them hot and flavorful throughout the meal service.

Salvers: Rectangular trays with raised edges, used for serving drinks, appetizers,
and small plates at buffets and receptions.

Trays: Rectangular or oval-shaped trays used by servers to carry multiple plates,

glasses, and utensils, facilitating efficient table service and clearing.

Various Types of Tongs (Sandwich, Pastry, Ice, and Sugar): Tongs provide a
hygienic and convenient way for guests to serve themselves from buffet stations,
with specialized tongs available for different types of food items.

Wine Cradle: Holds wine bottles securely on buffet tables, preventing tipping and
spills while adding an elegant touch to wine service.

Wine Chiller: Keeps wine bottles chilled at the optimal serving temperature,
ensuring guests enjoy their wine at its best.
Blender: Used for preparing smoothies, cocktails, and other blended beverages at
buffet stations, offering guests a refreshing and customizable drink option.

Peg Measure: Provides accurate measurements for alcoholic beverages, ensuring

consistent and controlled serving sizes in cocktails and mixed drinks.

Waiters Kit: Contains essential tools and accessories for waitstaff, including
corkscrews, bottle openers, wine stoppers, and pens, enabling them to provide
efficient and professional service to guests.

Each of these buffet equipment items plays a crucial role in creating a well-
organized, visually appealing, and efficient buffet setup, contributing to a
memorable dining experience for guests.

FACTORS AFFECTING BUFFET SERVICE:

Several factors influence the planning and execution of buffet service, requiring
careful consideration to ensure a successful and enjoyable dining experience for
guests. Budget and cost considerations play a significant role in determining the
affordability and feasibility of buffet options, guiding decisions regarding menu
selection, presentation, and staffing. The theme and style of the event influence
the selection of dishes, decor, and presentation, creating a cohesive and
memorable experience that aligns with the event's purpose and ambiance. Guest
preferences and dietary restrictions must be accommodated to provide options
suitable for all attendees, including vegetarians, vegans, and those with specific
food allergies or intolerances. Space and venue constraints dictate the layout and
setup of buffet stations, requiring efficient use of available space to accommodate
guest flow and service operations. Staffing availability is crucial for ensuring
smooth and efficient buffet service, with sufficient personnel required to manage
food replenishment, guest assistance, and cleanliness throughout the event
duration.

• Budget and Cost: Determine the affordability and feasibility of buffet

 options.
• Theme and Style of Event: Influence the selection of dishes, decor, and
presentation.
• Guest Preferences and Dietary Restrictions: Consider special dietary needs
and cultural preferences.
• Space and Venue Constraints: Determine the layout and setup of buffet
stations.
• Staffing Availability: Ensure sufficient personnel to manage food
replenishment, guest assistance, and cleanliness.

SPACE REQUIREMENTS & CHECKLIST FOR BUFFET SETUP:

Proper planning and organization are essential for the successful setup and
operation of buffet service, with specific considerations to ensure a seamless and
enjoyable dining experience for guests. Assessing the venue space and layout
helps determine the placement of buffet stations and guest flow, optimizing space
utilization and facilitating efficient service operations. Adequate space for food
display, guest access, and server movement must be ensured to prevent
congestion and facilitate a comfortable dining experience. Verifying equipment
functionality and cleanliness, including chafing dishes, serving utensils, and tables,
ensures smooth operation and food safety compliance. Preparing a checklist of
items needed for setup, including food, beverages, utensils, signage, and decor,
helps streamline the setup process and ensures nothing is overlooked.
Implementing hygiene practices and food safety measures, such as regular
handwashing, glove usage, and temperature monitoring, helps maintain
cleanliness and food quality throughout the event duration, minimizing the risk of
foodborne illness and ensuring guest satisfaction.

• Assess the venue space and layout to determine the placement of buffet
stations and guest flow.
• Ensure adequate space for food display, guest access, and server movement.
 • Verify equipment functionality and cleanliness, including chafing dishes,
serving utensils, and tables.
• Prepare a checklist of items needed for setup, including food, beverages,
utensils, signage, and decor.
• Implement hygiene practices and food safety measures to maintain
cleanliness and food quality throughout the event.

DIFFERENT TYPES OF BUFFET PRESENTATION/ARRANGEMENT

Buffet presentation plays a crucial role in creating an inviting and enjoyable dining
experience for guests, with careful attention to detail enhancing the visual appeal
and overall ambience of the buffet setup. Arranging food items in an organized and
visually appealing manner helps entice guests to explore the offerings and
encourages them to sample a variety of dishes. Utilizing decorative platters,
garnishes, and labels adds aesthetic appeal to the buffet display, creating a visually
stunning presentation that reflects the quality and creativity of the culinary
offerings. Maintaining the proper temperature and freshness of food items is
essential for ensuring food safety and quality, with regular monitoring and
replenishment of dishes required to prevent spoilage and maintain optimal
flavour. Ensuring the cleanliness and tidiness of buffet stations throughout the
event duration is essential for creating a positive impression and enhancing guest
satisfaction, with prompt removal of empty dishes and regular cleaning of surfaces
helping maintain a neat and attractive presentation.

• Arrange food items in an organized and visually appealing manner,

considering color, texture, and height variations.
• Use decorative platters, garnishes, and labels to enhance the presentation of
dishes.
• Maintain proper temperature and freshness of food items with regular
monitoring and replenishment.
 • Ensure the cleanliness and tidiness of buffet stations throughout the event,
removing empty dishes and refilling as needed.

Selection of room: The size of the room is of vital importance. In a comfortable

buffet arrangement setting with a 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.

Number of service points: For ten items with more than 25 pax, there should be
a second point and beyond 75 pax third point is desirable. In other words
progressively larger number should be catered from a single point, otherwise,
tables will occupy more space than vacant space for the guests. This also depends
upon the length available in the room and the total space available.

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
be 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.

The buffet is neither the best nor the most desirable in terms of service because
the basic idea of service is lost. The cold food tends to become hot and the hot food
cold. There are frequent chances of accidents, particularly during rush hour.

There is a lot of waste. 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.

• A buffet has normally the following spread of Assorted fruit juices (normally
two or three)
• Fresh fruits- papaya, apples, oranges, pineapple, grapes, banana, etc.
Stewed Fruits- figs, prunes, apples, apricots
• Breakfast Cereals- cornflakes, wheat flakes porridge muesli Fish- fried
fish, grilled fish, and kedgeree.
 • Meat- Ham, Steaks cooked to order.

• Vegetables- Grilled tomato, Hash brown potatoes, Baked beans.

• Assorted Breads and other bakery

goodies. Waffles
• Butter-Cholesterol free butter low sodium fat, sugar-free jam, low-calorie
sugar Dosa idly vada, stuffed parathas, Poori sabji.
• Varieties of chutney, sambar, and
pickle. Curd Skimmed milk Coffee,
Tea.

The following points on food and beverage arrangement on the buffet.

• Food is displayed on the food counter during the tea service in any of the
two ways.

• By 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.

• By 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 and occasional tables for the guests to help themselves.

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.

MENU PLANNING FOR BUFFETS:

Effective menu planning is crucial for creating a diverse and satisfying dining
experience that caters to the preferences and dietary needs of guests while aligning
with the theme and style of the event. Collaborating with clients to create
customized menus tailored to their preferences, dietary restrictions, event theme,
and budget considerations ensures a personalized and memorable dining
experience that exceeds expectations. Offering a diverse selection of dishes,
including appetizers, main courses, sides, and desserts, helps accommodate
different tastes and preferences, providing options suitable for vegetarians, vegans,
and those with specific dietary restrictions. Balancing flavors, textures, and
presentation is essential for creating a cohesive and visually appealing menu that
delights the senses and leaves a lasting impression on guests. Incorporating
seasonal ingredients, local specialties, and international flavors adds variety and
excitement to the menu, showcasing the culinary creativity and expertise of the
catering team.

• Collaborate with clients to create customized menus tailored to their

preferences, event theme, and budget.
• Offer a diverse selection of dishes to cater to different tastes and dietary
requirements.
• Balance flavors, textures, and presentation to create a cohesive and satisfying
dining experience.
• Incorporate seasonal ingredients, local specialties, and international flavors
to enhance menu diversity and appeal.

The word menu was originated in the year 1541 when the Duke Henry of Brunswick,
was holding a party where was constantly referring to a piece of paper

An exquisite lady was enquiring with the Duke about the food items in a nasal tone
saying, “may I know”. This phrase was later converted to the word “Menu”.
In 1718, we get the first recorded description of menu, where in a party the guest
were able to look at the names, recipes and ingredients of the preparations in the
look called “ Ecriteau” in French which means “Bill of Fare”

OBJECTIVES OF MENU PLANNING

1. The menu must satisfy guest expectations.

2. The menu must attain marketing objectives.
3. The menu must help achieve quality objective.
4. The menu must be cost effective.
5. The menu must be accurate.
6. The menu must satisfy guest expectations: Because guest satisfaction is a
byword of dinning service management, your menu must, above everything
else, reflect your guest’s tastes and preferences – neither the chef’s, the food
and beverage director’s nor those of the manager of the particular dinning
outlet.
7. The menu must attain marketing objectives: While part of marketing is
discovering what guests want, another important aspect is providing for their
needs at convenient locations and times and at prices that they are willing and
able to pay. In some cases, excellent product development, pricing and
promotion will convince guests that you have what they desire – even if up
until now they never knew what it was that they’d been looking for.
8. The menu must help achieve quality objective: Quality concerns are closely
related to marketing concerns. It is important that you clearly understand all
aspects of quality requirements and develop menus that incorporate these
standards into your food menus. High quality and good nutrition go hand – in
– hand. A menu that helps achieve quality objectives would also offer enough
choices to the guests so that they can order a nutritionally well-balanced meal.
Other aspects of food quality include flavor, texture, color, shape, consistency,
palatability, flair and guest appeal. As you plan the menu, remember to
balance it so that textures, colors, shapes and flavors are not repetitive.
 9. The menu must be cost effective: Both commercial and institutional food
service operations should plan menus that recognize financial restraints.
Generally, commercial properties cannot attain their profit objectives unless
their product costs, which the menu often dictates, fall within a specific range.
In institutional food service operations, minimizing costs is also the menu
planner’s responsibility. Whether you plan a menu for a commercial or an
institutional operation, you must select menu items that are within the
operation’s budget.
10. The menu must be accurate: You are responsible for telling the truth when
you formulate menus. You must not mislabel a product, describe it
inaccurately, or deceive the guest by your menu presentation. The menu is a
powerful advertising tool. It can influence what guests order and their
expectations. If your food service operation does not deliver the type of
products that your menu represents, your guests may feel cheated and never
return.

MENU PLANNING CONSIDERATION

1. Colour repetition– repetition of colour in the dishes of a menu will be

monotonous for a guest which would harm the appetite of the guest
2. Balance of Heaviness– while fixing a menu the balance of heaviness
should always be kept in mind i.e., from light to heavy and ultimately to
light
3. Repetition of Ingredients– As with repetition of colour, repetition of
ingredients or taste will also harm the appetite of a guest and will be
monotonous and irritating for the guest
4. Kitchen Skills– the efficiency of kitchen department and its output
capacity is an essential factor in determining the type of
5. menu
6. Seasonal Favorites– availability and usage of seasonal fresh fruits and
vegetables are other factors to be considered while planning a menu. A
 good menu should always include seasonal favorites in its courses for
example mango in summers, carrot in winters etc.
7. Local Favorites– The favorites of the local people, their eating habits and
food culture needs to be taken into consideration while planning a menu
8. Availability of equipment’s – while planning the menu, availability of the
equipments required to prepare as well as serve the food needs to be
considered.

MENU PLANNING

Balanced, Harmonious and Visual Appeal: This can be properly affected by

the variation of

1. Colour.

2. Texture.

3. Ingredients.

Suitability for a particular occasion: This particular factor s decided by

1. Season

2. Price level

3. Type of meal to be served

4. 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

1. Kitchen capacity.

2. Kitchen skills

3. Type of service required

 4. Bulk service needs.

Banquet/Buffet Menu

The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two
table d’hôte menus or give suggestions for a buffet. This makes it convenient for the
customer who is always looking for suggestions, and the chef who plans meals
keeping in mind factors such as availability of raw material, cost and preparation
times. Atypical table d’hôte menu would include

• APPETISER
• SOUP
• ENTRÉE
• VEGETABLE
• SWEET DISH
• COFFEE

Sample Buffet Table d’hôte menu

Mushroom with Tomato & asparagus salsa

**

Creme of Broccoli

**

Grilled salmon bois bourdon

Grilled Mediterranean Vegetable Salad

Minted Cous Cous

Rolls and Butter

**

Mandarin Gauteau with Apricot coulis

**

Coffee
Sample Buffet Indian Table d’hôte Menu

Tandoori Chicken Tikka

Tandoori Paneer Tikka

**

Mulligatawny Soup

With wild rice garnish

**

Kadai Chicken

Mutton do piazza

Mixed Veg Jhalfrezi

AlooDum

Dal

**

Shahi Tukda

**

South Indian Coffee

Sample Banquet buffet Luncheon Menu

• Appetizers
• Terrine of grilled Salmon
• Stuffed Tomatoes
• Shrimp Salad
• Soup
• Consomme Florentine
• Salad Buffet
• Grilled and Marinated vegetables Landmark Caesar Salad
• Curried Rice Salad with Pineapple
• Farfalle with tomatoes, basil &ham
• Spicy beef salad with sesame seeds
 • The maincourse in Silver Chaffing Dishes
• Fillet of brille with an herb crust, spinach, and new potatoes
• Ragout of chicken and button mushrooms
• Pearl onions and red wine sauce
• Lentil and potato scented with turmeric and cumin
• Desserts
• Seasonal fruit tranche
• Individual sherry trifle
• Frangipane tart
• Freshly brewed coffee

Sample Banquet Dinner Buffet Menu

• Cold Buffet
• Scottish Salmon
• Herrings and prawn Roll
• Smoked trout fillets
• Supreme of Chicken Jardinière
• Honey glazed ham with asparagus
• Salads
• Flaked salmon with fine beans and lettuce
• Pasta with pesto dressing
• Artichoke and marinated peppers
• Chef’s green salad with vinaigrette dressing
• Hot Buffets
• Oriental beef with water chestnuts and cashew
• Seafood fricassee
• Corn fed chicken with red wine sauce
• Roast Lamb with mint sauce
• Desserts
• Summer pudding with Drambuie cream
• Seasonal fruits
• Baked apple and sultana cheese cake
• Filtered coffee

STAFF REQUIREMENTS FOR BUFFETS:

The success of buffet service depends on the efficiency and professionalism of the
staff, with various roles and responsibilities contributing to the smooth operation of
the event. Chefs and cooks play a critical role in food preparation, ensuring dishes
are cooked to perfection, presented attractively, and replenished promptly to meet
guest demand. Servers and attendants are responsible for assisting guests with their
selections, replenishing buffet stations, clearing empty dishes, and maintaining
cleanliness throughout the event duration, providing attentive and courteous
service that enhances the guest experience. Bartenders are essential for providing
beverage service, including preparing and serving drinks such as alcoholic and non-
alcoholic beverages, maintaining bar cleanliness, and ensuring guest satisfaction.
Cleaners and dishwashers play a vital role in maintaining cleanliness and hygiene
throughout the event, ensuring buffet stations, dining areas, and kitchen facilities
remain clean and sanitary, minimizing the risk of foodborne illness and enhancing
guest satisfaction.

• Chefs and Cooks: Prepare and replenish food items, monitor food quality, and
ensure timely service.
• Servers and Attendants: Assist guests with selections, replenish buffet
stations, clear empty dishes, and maintain cleanliness.
• Bartenders: Prepare and serve beverages, including alcoholic and non-
alcoholic options, and maintain bar cleanliness.
• Cleaners and Dishwashers: Maintain cleanliness of buffet stations, dining
areas, and kitchen facilities throughout the event.

Staff The brigade for a buffet would comprise of the following:

Requirement

Designation No.
Required

1) Head Waiter or Banquet Head Waiter 01

2) Waiter per 25/30 covers 01

3) Wine Waiter per 40 covers 01

4) Barman per 3 wine waiters 01

 5) Commis for fetching and clearance 01 to 02

6) Chef for 30/40 guests for service 01

Area 10 to 12 square feet per person

Requirement
per guest
Advantages & The buffet service has lot of advantages:
Disadvantages of

BUFFET MANAGEMENT:

Effective buffet management is essential for ensuring the smooth operation of the
event, with careful coordination and attention to detail required to deliver a
memorable and enjoyable dining experience for guests. Coordinating food
production, setup, and service helps ensure that dishes are prepared and presented
to the highest standards, with timely replenishment and rotation of items to
maintain freshness and appeal. Monitoring food quality, quantity, and presentation
throughout the event duration allows for adjustments to be made as needed to meet
guest expectations and preferences, ensuring a consistent and satisfying dining
experience. Managing inventory and supplies, including food, beverages, utensils,
and cleaning supplies, helps prevent shortages and disruptions to service, ensuring
smooth operation and guest satisfaction. Addressing guest inquiries, requests, and
complaints promptly and professionally helps maintain a positive and welcoming
atmosphere, resolving issues and concerns in a timely manner to ensure guest
satisfaction and loyalty. Evaluating event performance and gathering feedback from
clients and guests provides valuable insights for continuous improvement,
identifying areas for enhancement and opportunities for innovation that help
elevate the quality and success of future events.
• Coordinate food production, setup, and service to ensure smooth and efficient
operations.
• Monitor food quality, quantity, and presentation, making adjustments as
needed to meet guest expectations.
• Manage inventory and supplies, including food, beverages, utensils, and
cleaning supplies.
• Address guest inquiries, requests, and complaints promptly and
professionally to ensure guest satisfaction.
• Evaluate event performance and gather feedback for continuous
improvement of buffet operations.