PLAN,PREPARE AND DISPLAY A BUFFET PRESENTED BY:KAYON ELLIS

PLAN,PREPARE AND DISPLAY A BUFFET This unit deals with the skills and knowledge required to plan, prepare and display a buffet.

EVIDENCE GUIDE FINAL PROJECT(Due Date: February 20,2014) A. In groups of five (5) plan, prepare and display a themed buffet. B. Complete a portfolio to include the following: Introduction Overview of selected theme/cuisine (Descriptive Menu, décor/props, music and linens) Reflection Floor and Buffet layout (table arrangements, buffet layout, centrepiece) Plan should be presented with a key Work operation: duty rosters, requisition forms, sales log, ticket samples along with all other documents used to execute the buffet Pictures (before, during and after the event)

Evidence Guide(contd.) Brochure(January 17,2014) Pre-Assessment Test: February 25,2014

BUFFET PRESENTATION “The gentle art of gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people and warms the heart” Samuel Chamberlain 1895-1975

DID YOU KNOW? The term buffet originally referred to the French sideboard furniture where the food was served, but eventually became applied to the serving format. The word buffet became popular in the English-speaking world in the second half of the 20th century after the Swedes had popularized the smorgasbord in New York. The word is now fully accepted into the English language. Smorgasbord is a type of Scandinavian meal served buffet-style with multiple cold dishes of various foods on a table, originating in Sweden.

PLAN, PREPARE AND DISPLAY A BUFFET PLANNING A BUFFET

Buffet Presentation A buffet offers all dishes from a selected menu in a single attractive setting A buffet offers food service professionals the opportunity to exercise their creativity by identifying themes, and then creating menus, displays, and decorations with these themes in mind

Buffet defined……. A buffet is generally a self-service form of dining in which the customer pays a fixed price and is entitled to select as much food as he or she wishes. The wait staff in a buffet restaurant may still refill beverages and remove plates, but there is no menu as such. Cooks prepare food in bulk, and runners replenish the selection of food as necessary.

Buffet defined…….(contd.) A buffet arrangement could consist of one long serving line with both cold and hot items, or a collection of smaller stations dedicated to a particular part of the meal, such as cold salads, meats, vegetables or desserts. A buffet may be completely self-serve, with appropriate serving tools such as slotted spoons or tongs, or there may be workers assigned to carve meats or prepare made-to-order dishes, such as egg omelets.

BUFFET PRESENTATION

TYPES OF BUFFET CONTROLLED BUFFET UNCONTROLLED BUFFET In this service servers are on the buffet line to serve food that is displayed FINGER-TYPE BUFFET is an array of foods that are designed to be small and easily consumed by hand alone, such as cupcakes, slices of pizza, foods on cocktail sticks, etc. In this service guest serve themselves from the display

Advantages and Disadvantages of Buffet Service Food is displayed hence less need for service staff Suitable for large catering event due to speed of service An economical food service system DISADVANTAGES food safety is at a greater risk Requires a lot of capital investment

Planning the Buffet Buffets must be carefully designed to provide food from a planned menu in an attractive fashion to a given number of people within a specified time Requires a collaborative effort among the chef, catering staff, dining room manager, and banquet manager ELEMENT 1-PLAN A BUFFET

FACTORS TO CONSIDER WHEN PLANNING A BUFFET There are several factors to be considered when planning a buffet Menu Theme(e.g: hawaiian luau, mexican, italian, carribbean,black and white formal dinner,chinese,seafood fiesta) Resources available Number of guest/customers Nutritional needs Nutritional Needs-have good offering of food and beverage with all nutrients. Consider nutritional needs of clients.Resources Available-consider equipment,overheads(utilities)purchase seasonal foods to minimize food cost

Planning the Buffet The theme sets the tone of the event The theme will define the menu, decorations, props, linens, and dinnerware The theme can also define the music, lighting, and wait staff uniforms Can be accomplished for any meal period but lends itself best to lunches and dinners ELEMENT 1-PLAN A BUFFET

Sample Dinner Menu FORMAL DINNER MENU

SAMPLE THEME MENU MEXICAN

Consider These Points -Achieving Menu Balance Offer dishes with different principal ingredients Offer foods cooked by different methods which are nutritious Offer foods with different colors and textures ELEMENT 1-SELECTING FOODS

Review questions A buffet is a ___________________________ A disadvantage of buffet service is _______________ An advantage of buffet service is _______________ 2. Theme, occasion, menu, resources available, number of guest/customers and nutritional needs are all ___________ The menu, decorations, props, linens, and dinnerware music, lighting, and wait staff uniforms defines the __________ Menu balance can be achieved by___________________

KEY TERMS buffet controlled buffet uncontrolled buffet double side buffet grosse piece negative space chafing dishes smorgasbords Finger type buffet Free-flow

Group Activity-Final Project In groups of five, using assigned theme, plan and design a buffet menu . Menus should reflect sufficient choices suitable for the occasion and very creative. Themes Group 1: “Under the Sea Experience” Group 2: The Yardie Vybz Group 3: Valentine’s DayAffair Group 4 : ”Outta Many Experience”

REMEMBER TO REVIEW YOUR NOTES EVERYDAY END OF SESSION REMEMBER TO REVIEW YOUR NOTES EVERYDAY

PLAN PREPARE AND DISPLAY A BUFFET PREPARE DECORATIVE FOOD PRESENTATION

Arranging Food on Serving Pieces Hot food will be presented in chafing dishes while room-temperature foods are placed on platters, bowls, mirrors, or trays You have to consider the food on trays, platters, and bowls for Height Pattern Color Texture or shape Negative space ELEMENT 2-PREPARE DECORATIVE FOOD PRESENTATION

PLAN PREPARE AND DISPLAY A BUFFET DESIGNING THE BUFFET

Designing the Buffet After the Theme is Set Allocate space in the garden, patio, or other space provided Depending on the function , there must be space for bars, a dance floor, a stage, a podium, and equipment The number of diners is critical As a rule, a single sided buffet can comfortably serve 50-75 people ELEMENT 4-TABLE ARRANGEMENTS/FLOOR PLAN

Flow for a Single-Sided Buffet ELEMENT 4-TABLE ARRANGEMENTS/FLOOR PLAN

Designing the Buffet After the Theme is Set If you have more than 75 people you should have two service lines The use of stations or groupings of similar menu items in different areas is also a consideration ELEMENT 4-TABLE ARRANGEMENTS/FLOOR PLAN

Two Flow Lines ELEMENT 2-DISPLAY FOOD ITEMS

Displaying Food on Buffet Consider These Items Flow Spacing Reach Accompaniments Centerpieces Decorations Labels ELEMENT 3-DISPLAY FOODS ON BUFFET

Presenting and Maintaining the Buffet A common problem is overproduction As a simple rule, one pound of food per person is far from foolproof but is a starting point Entrée item - 6 ounces Starch - 4 ounces Vegetables - 4 ounces Accompaniments – 1 to 2 ounces Dessert - 2 inches (Depending on the kind of dessert)

Presenting Hot Foods Presenting hot foods on a buffet is challenging Consider Safety Sanitation Presentation concerns Serve foods that hold temperature well Cook and serve small batches of foods Element 4-PRESENT BUFFET IN A SAFE AND HYGENIC MANNER

Presenting Hot Foods Consider Sauces in the pans help keep the foods moist and hot Keep the chafing dishes closed when not serving Watch the use of heat lamps There is always a fear of someone getting burned Element 4-PRESENT BUFFET IN A SAFE AND HYGENIC MANNER

Presenting Cold Foods Watch temperatures Replenish ice often Serving platters have to be exchanged often to keep the food appealing Remember to avoid mixing temperature sensitive foods with potentially hazardous foods The wait staff has to be vigilant in removing soiled dishes and replenishing table items (water, tea, silverware, etc.) Element 4-PRESENT BUFFET IN A SAFE AND HYGENIC MANNER

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