1. Garde Manger Buffet Presentation

2. WHY? A exciting professional challenge Blend of culinary & management skills –Cost –Space –Sanitation/time management

3. 4 Phases of Buffet Development 1.Concept or theme 2.Menu, price & theme –Good culinary & business sense 3.Plan or layout of buffet 4.Production & display

4. Concept & Theme Center of an event –Holiday, special occasion, or ethnic presentation Weather – guest & menu Mood of occasion Continue throughout Part of an larger event

5. Concept & Theme Large, breakfast, continental Menu –Food cost of establishment and/or client –Availability – sustainability –Trends –Competition –New ideas and or concepts

6. Concept & Theme Price range –Labor cost & skill level –Food cost –Food hot/cold holding –Equipment –Outsource – PC items

7. Concept & Theme Meeting & Exceeding Expectations –Organized, well thought out, planned –Food & labor organized –Authentic –Variety of choices –Amount of food –Action stations

8. Action Stations Safety- skill - equipment Raw bar Omelet station Pasta station

9. Buffet Arrangement Scattered Straight line Stations/action Order – salads-hot food – dessert The human factor – can they hold 2 or more plates Eater friendly

10. Buffet Equipment Linens Utensils Sterno’s/heat China/glassware Chafers Trash- where does it go Pre-plating Garnish

11. Role of Design Color Height Functional & practical Symmetric or asymmetric Shape Texture Strong clean lines Focal point – food & buffet

12. Role of Design Replenishment Center pieces –Ice –Flowers –Food sculptures –Others