1. Presentation on Buffet Theme, Setup and Smorgasbord Food And Beverage Production Submitted To- Mr. Rahul Garg Submitted By- Shubham Chopra, 15 BHM&CT VI Department of Tourism & Hotel Management, KUK

2. Buffet A buffet from French Word: sideboard is a system of serving meals in which food is placed in a public area where the diners serve themselves. Buffets are offered at various places including hotels, restaurants and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight.

3. Buffet Theme

4. Importance Of Themes Create Elegance Offer the appeal of quick Service Decrease the monotony of regular a’la carte Stimulate menu planner for new ideas

5. CLASSIFICATION OF BUFFET THEME 1 On the basis of location Pool Party Picnic in the park Casino Party Business Event 2 On the basis of Fest New Year eve Valentine Day Halloween Christmas Day

6. 3 On the basis of Region 4 On the basis of Occasion Indian Italian Chinese Mexican Hawaiian Greek Wedding Reception Birthday Party Awards Banquet Restaurant or Hotel anniversary

7. BUFFET SETUP  Arrangement of fixtures  Serves gathering  Styles of service

8. Point to be considered while setting a buffet Space provided & Room dimension Number of guest Alloted time for service Menu Ease of service Power & light needs

9. Types Of Buffet Setup Two sided straight line buffet Centralised buffet setup Time saving buffet setup Two sided breakfast bar buffet

10. Smorgasbord

11. SMORGASBORD Smorgasbord is derived from the Swedish word Smorgasbord- “smorgas” means sandwich and “bord” means table. A table of small, open faced sandwiches served before the main meal. Smorgasbord is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on a table.

12. Thank you