University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2024
Views:

294

Pages:

18
Author:

Purkw3n

CHAPTER 36 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 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 HYATT SCOTTSDALE 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 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 Consider These Points • Offer dishes with different principal ingredients • Offer foods cooked by different methods • Offer foods with different colors • Offer foods with different textures • Consider the costs • Remember everything offered should be within the budget 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 Flow for a Single-Sided Buffet 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 Two Flow Lines Arranging Food on Buffets • Consider These Items – – – – – – – Flow Spacing Reach Accompaniments Centerpieces Decorations Labels 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 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 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 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.)

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