PLAN, PREPARE AND

DISPLAY A BUFFET
Core 5
Commercial Cooking NCIII
Plan and Design a Buffet
Occasions
1. Functions
2. Parties
3. Special celebrations
4. Breakfast
5. Lunch
6. Dinner
Customer Requirements
1. Selection of appropriate food and food items
2. Table arrangements
3. Service equipment
4. Linen
5. Decorations
6. Candles and lighting
7. Centerpieces
Customer Requirements

1. Selection of appropriate food and food items.

Customer Requirements

2. Table arrangements
Customer Requirements

3. Service equipment
Customer Requirements

4. Linens
Customer Requirements

5. Decorations
Customer Requirements

6. Candles and lighting

Customer Requirements

7. Centerpieces
PREPARE FOR THE
BUFFET
Service Equipment
Chafing Dishes Steam Tables
These are essential for keeping hot Similar to chafing dishes, steam
dishes warm. tables use steam to keep food
warm.
Service Equipment

Ice Bins or Coolers

Keep beverages cold with ice bins
or coolers.
Service Wares

Buffet Signs and Labels Ice Bins or Coolers

Use signs and labels to identify Keep beverages cold with ice bins
dishes, provide dietary or coolers.
information, and indicate if any
items contain allergens.
Service Wares

Plates, Bowls, and Cutlery Napkins and Napkin Holders

Provide a variety of plates, bowls, Place napkins conveniently for
and utensils for guests to use. guests to grab
Service Wares

Platters and Serving Trays Utensils

These are used to display and Include serving utensils such as
serve cold dishes, appetizers, tongs, spoons, forks, ladles, and
desserts, and other items. serving forks for guests to serve
themselves.
Service Wares

Cake Stands Tiered Servers

Elevated platforms for showcasing Multi-level trays or stands for
cakes, pastries, or other desserts. displaying a variety of small bites,
desserts, or appetizers.
Service Wares

Bread Baskets Beverage Dispensers

Containers for holding bread rolls, For serving beverages like juice,
slices, or other baked goods. water, coffee, or tea.
Linens
Tablecloth
s Table Skirts

Cover the buffet Skirting is often

tables with used to cover the
tablecloths to sides of buffet
provide a clean tables, concealing
and attractive any storage or
surface for equipment
displaying food. underneath and
creating a more
polished look.
Linens

Napkins Table Runners

Provide cloth napkins for guests to Add visual interest to buffet tables
use while dining. by incorporating table runners in
complementary colors or patterns.
Linens

Chair Covers and Sashes

If chairs are used for seating at the
buffet, consider dressing them up
with chair covers and sashes to
coordinate with the overall décor.
Linens

Cloth Towels or Rags Decorative Linens

Keep a supply of cloth towels or Consider adding decorative
rags handy for quick cleanup of touches such as overlays, swags,
spills and messes during the event. or bows to enhance the visual
appeal of the buffet tables.
Tables and Service Points
(Sample Layout)
Decorations and Centerpieces
1. Fruits
2. Vegetables
3. Flowers and plants
4. Salt
5. Ice
6. Bread
7. Chocolate
8. Sugar
9. Decorated cakes and display cakes
10. Margarine
Concerned individuals
1. Customers/Client or Organizer
2. Supervisors and managers
3. Display artists and decoration wholesalers
4. Interior designers and decorators
5. Other cooks and chefs
6. Service staff
DISPLAY FOOD ITEMS
Food items are displayed with Garnishes and
a sense of artistry to create accompaniments are used to
customer appeal. enhance taste and appeal.

Buffet service is supervised to ensure that food items are replenished

and that the total display remains neat and attractive.
Present Buffet in a Safe and
Hygienic Manner
Potential Health Problems Through Cross
Contamination and Food Spoilage
1. Foodborne Illnesses: Cross contamination occurs when harmful
bacteria, viruses, or other pathogens from one food item are transferred
to another, typically through contact with contaminated surfaces,
utensils, or hands.
2. Allergic Reactions: Cross contamination can also pose a serious risk to
individuals with food allergies or sensitivities.
3. Food Poisoning: Food spoilage occurs when food becomes
contaminated with bacteria, molds, or yeasts, leading to changes in
taste, texture, odor, and appearance.
 Appropriate Preventive Measures To Be
Taken
• Food Safety Training: Ensure that all staff members, including
kitchen staff, servers, and managers, receive comprehensive training in
food safety practices and procedures.
• Hand Hygiene: Emphasize the importance of frequent and thorough
handwashing among staff members, particularly before handling food,
after handling raw foods or soiled utensils, and after using the
restroom.
• Glove Use: Encourage the use of disposable gloves when handling
ready-to-eat foods, especially when directly touching food items or
serving utensils.
 Appropriate Preventive Measures To Be
Taken
• Temperature Control: Implement strict temperature control measures
to prevent bacterial growth and foodborne illness.
• Allergen Management: Implement robust allergen management
protocols to prevent cross-contact with allergens and minimize the risk
of allergic reactions among guests.
• Food Handling Practices: Follow safe food handling practices
throughout the food preparation and service process.
• Cleaning and Sanitizing: Establish and maintain rigorous cleaning
and sanitizing procedures for all food contact surfaces, utensils, and
equipment.
 Appropriate Preventive Measures To Be
Taken
• Regular Inspections and Audits: Conduct regular inspections and
audits of the food service establishment to identify and address
potential food safety hazards.
• Communication and Education: Foster a culture of food safety
within the organization by promoting open communication, ongoing
education, and continuous improvement.
THANK YOU!!