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

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

3. 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)

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

5. 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

6. 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.

7. PLAN, PREPARE AND DISPLAY A BUFFET
PLANNING A BUFFET

8. 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

9. 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.

10. 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.

11. BUFFET PRESENTATION

12. 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

13. 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

14. 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

15. 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

16. 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

17. Sample Dinner Menu
FORMAL DINNER MENU

19. SAMPLE THEME MENU
MEXICAN

21. 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

22. 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___________________

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

24. 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”

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

26. PLAN PREPARE AND DISPLAY A BUFFET
PREPARE DECORATIVE FOOD PRESENTATION

27. 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

28. PLAN PREPARE AND DISPLAY A BUFFET
DESIGNING THE BUFFET

29. 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 people
ELEMENT 4-TABLE ARRANGEMENTS/FLOOR PLAN

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

31. 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

32. Two Flow Lines
ELEMENT 2-DISPLAY FOOD ITEMS

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

34. 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)

35. 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

36. 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

37. 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

38. The end