1. BUFFET
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
2. What is a buffet ?
Flat top furniture or a sideboard
Feeds the gathering
Minimum staff
Origin
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»
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English speaking countries
Second half of the 19th century
English called it court cupbord
3. An overview
Buffet styles and
concepts
Types of buffet
Buffet themes
Buffet setup
Buffet equipments
Planning the buffet
menu
Buffet presentation
Cost analysis &
management
19. Importance of themes
Create elegance
Offer the appeal of quick service
Decreases the monotony of regular a’la
carte service
Stimulate menu planner for new ideas
28. Exemplary menu
Fresh fruit
French crudites
Les fromages
Whole poached salmon
Tortellini with sun dried
tomatoes
Crunchy mustard
chicken
Rice salads
desserts
29. Types of buffet setup
Two sided straight line buffet
Centralized buffet setup
Time saving
buffet setup
2 sided breakfast bar buffet
30.
31.
32. Points to be considered while
setting a buffet
Space provided and & room
dimension
Number of guest
Allotted time for service
Menu
Ease of service
Power& light needs
33. Buffet layout
Buffet laying on the paper &decision the
table placement & configuration
Buffet worksheets indicates the basic
item required
37. Buffet staff
Comparison of the staff skill
Number of pax
One waiter should handle 5-7 items
Type of buffet menu
Type of establishment
38. Buffet service
Buffet attendant should have thorough
knowledge of
food and ingredient
utensil and service ware
portion size
presentation technique
service method
42. Menu development process
The markets or clients need and wants
Profitability versus cost
Quality and availability of products and use
Production capabilities and limitations
Expertise of staff
Ability to control
Variety and balance
Nutritional value and balance
Holding capability
Difficulty and ease of service
43. The markets or clients needs
and wants
Time restraints
Price range
Featured concept
Entertainment type and amount
Degree of showmanship
Amenities - guest comforts
Amount of service desired
Kinds of food expected
Methods of preparation
The event itself
44. Profitability versus cost
The cost of each item in menu should be
determined
For each item following cost is to be
calculated
Food cost
Labor cost
Showmanship cost
Equipment cost
Holding &/or transportation cost
45. Quality and availability of
products
One cant compromise on quantity
Proper handling of food
Highest quality of product
Planner makes specifications list
46. Expertise of staff
The required standards need to be met
Step by step review of proposed menu
Familiarization with skill of staff
On stage skills
47. Ability to control
Degree of control
No control over presentation
Not all foods make good buffet table foods
Example:
soufflés
high cost beef cuts
highly perishable foods
cheese sauced foods
48. Variety and balance
Not only assortment of food
Preparation methods
Colours
Sizes
Textures
Diversification of menu
49. Textures
Vital part of the menu
Texture includes:
correct textures
wrong textures
balanced textures
56. Centerpiece
Should reinforce theme
May be edible or inedible
If edible
announces the theme specialty
influence on guest choice
sufficient quantity for all guests
57. Types of centerpiece
Ice carving
Sculpture
company logo
Tallow carving
Antique pieces
Floral arrangement
58. Focal points
Compliments the food selections
Frames/showcases the food
Explains buffet concepts
Should not be a distraction
59. Types of focal points
Baskets
Tiered stands
Hanging mobiles
Theme related props
Wine bottles or casks
60. Buffet table signs
Convey information to guest
Explains:preparations, techniques &
ingredients
Helps in sale of food
Covers for staff shortage
Helps in possibility of food sensibility
62. Display buffets
Presentation of item or groups of items
Provides attraction for guests
Effective in ethnic or regional buffet
Acts as an advertising tool
Promotes buffet
67. It is done by
Issuing buffet production order which
contains:
buffet item
portion size
planned portion
yield factor
raw quantities to be purchased
portion left over
portion consumed
68. Pre costing
Recommended for:
newly crated buffet menu
existing or cyclic menu
It includes:
determining portion size
calculating cost of each item
69. Determining actual food cost
Actual food cost is difference between
money value of food produced
money value of usable leftovers
Helps in:
measuring true profit or loss
making necessary arrangements
70. Controlling waste
Causes :
inaccurate production order
lack of skilled personnel
improper timing of food production
lack of proper pre portioning
over or under cooking
improper use or lack of equipment
71. Setting the price
Price of buffet must be :
cost effective
competitive
Establishing a cost effective price
covers all expenses
generates profits
Establishing a competitive price
guests percieves as a value
competes favourably with other
operations
72. Thank you !
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
