CHAPTER 36 BUFFET PRESENTATION The gentle art of

CHAPTER 36 BUFFET PRESENTATION The gentle art of

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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 HYATT SCOTTSDALE

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Flow for a Single-Sided Buffet On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc.

Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc.

Upper Saddle River, New Jersey 07458 Two Flow Lines On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Arranging Food on Buffets Consider These Items

Flow Spacing Reach Accompaniments Centerpieces Decorations Labels

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause

2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 Entre item - 6 ounces Starch - 4 ounces Vegetables - 4 ounces Accompaniments 1 to 2 ounces Dessert - 2 inches (Depending on the kind of dessert)

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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 On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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.) On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause 2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Recently Viewed Presentations

  • Single heavy MSSM Higgs production at LC

    Single heavy MSSM Higgs production at LC

    MSSM Contribution to Precision Observables M. Ramsey-Musolf, Sean Tulin (Caltech) MSSM Contribution to Precision Observables Michael Ramsey-Musolf, Shufang Su, Sean Tulin, in preparation. Precision Study of SUGRA, GMSB and AMSB S. Heinemeyer (CERN), G. Weiglein (IPPP, Durham) Distinguish SUSY ...
  • Chapter 5 Gases

    Chapter 5 Gases

    Some effects of homeotic gene mutations. C. A normal fruit fly (left) has large, round eyes. A fruit fly with a mutation in its eyeless. gene (right) develops without eyes. E. A normal human eye has a colored iris surrounding...
  • Project title - UMD

    Project title - UMD

    Times New Roman Arial 宋体 WP Greek Century Symbol PMingLiU Default Design 1_Default Design 3_Default Design Microsoft Graph 97 Chart Microsoft Excel Worksheet Microsoft Imager Picture Microsoft Word Document Black Carbon:Global Budget and Impacts on Climate Slide 2 Scanning electron...
  •  Core Knowledge Theories  Some types of knowledge are

    Core Knowledge Theories Some types of knowledge are

    Domains in which infants/young children have "core knowledge" are adaptive for survival from an evolutionary perspective Exs: knowledge of people, knowledge of living things, knowledge of objects Violation of Expectation Method Based on infants' preference for novel stimuli Habituate infants...
  • Specially Designed Instruction (SDI)

    Specially Designed Instruction (SDI)

    Something special is being done to the instruction.. Specially designed and individualized. to meet the child's unique needs. to mitigate the effects of the child's disability. Special education teaches skills, strategies, and techniques designed to address the particular difficulties of...
  • The Basics of APA Formatting - Chestnut Hill College

    The Basics of APA Formatting - Chestnut Hill College

    From the CHC Writing Center. MLA papers do not have title pages. The title and author's information are included on the first page of the main body. It is important to remind students that each page should have a page...
  • Entrepreneurship Promoting Government-Industry-University Partnerships The Golden Triangle for

    Entrepreneurship Promoting Government-Industry-University Partnerships The Golden Triangle for

    Regional economic strategy. If you have the talent… the jobs will come. An economic strategy based on. talent and innovation. Richard Florida in his book, the Creative Economy summarized many of the arguments for a talent driven regional economic strategy.
  • Migrating from Metop-A/IASI to Metop-B/IASI as GSICS Inter-Calibration

    Migrating from Metop-A/IASI to Metop-B/IASI as GSICS Inter-Calibration

    Use in weighted regression. LEO FoV~12km ~ 5x5 GEO pixels. Example radiance spectra measured by IASI (black) and modeled by LBLRTM (grey), convolved with the Spectral Response Functions of SEVIRI channels 3-11 from right to left (colored shaded areas). Illustration...