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    1. Buffet

    Uploaded by

    Jacob Katleen Gaye

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    1. Buffet

    Uploaded by

    Jacob Katleen Gaye
    1 views2 pages

    Copyright

    © © All Rights Reserved

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    DOC, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    1 views2 pages

    1. Buffet

    Uploaded by

    Jacob Katleen Gaye

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    You are on page 1of 2

    1.

    Buffet

    Buffet service is frequently offered during gatherings with a big number of guests. A buffet line that
    includes food options on tables away from the dining area is passed through by guests. Because guests
    serve themselves, it's easy for them to select the foods they wish to eat. After that, they go back to their
    table to eat. Usually, attendants bring drinks and replenish them.

    2. Reception

    Finger food and appetizers are presented in a buffet-style arrangement where guests can serve
    themselves. These are typically social events where guests mingle while eating and conversing.

    3. Food Stations

    Food stations includes a variety of courses and offerings to guests. Many times these stations are
    manned by chefs who are cooking or preparing food in front of guests. Meat carving, pasta bars, sushi
    stations, and desserts are one of the popular choices for these stations.

    4. Cafeteria-style

    Cafeteria-style banquet service is very similar to a buffet, where guests stand in line to choose their
    food. In comparison, staff members or waiters serve meals from the buffet line in a cafeteria. Since
    workers have control over portion amounts, this aids in cost management.

    5. Plated

    During this service, servers bring freshly prepared meals directly from the kitchen after diners have been
    seated. The least expensive and most effective sort of banquet service is this one. At formal events like
    weddings, where guests are requested to select a protein (beef or chicken, for example), plates are
    constructed and arranged according to those demands.

    6. Family-style

    Family-style service, which is popular throughout the world, involves seating guests and serving them a
    big amount of food on plates or bowls that have been brought from the kitchen. The meal is passed
    around the table as each guest serves themself.

    7. Pre-set

    If you show up at an event and the food is already on the table, you've experienced a pre-set service.
    This is frequently seen with items such as bread rolls, desserts, salads, and beverages. Main entrees
    generally are brought out from the kitchen in this configuration.

    1. Prepare a food service area


    Food service area must be clean and sanitize properly. In preparing the food service area, you must put
    everything in place to ensure that everything are set. In addition, make sure that you are following the
    health and safety guidelines.

    2. Lay number of tables according to the requirements of the customer.

    This will help you to organize the place properly considering social distancing are still followed.

    3. Identify the equipment and fittings needed in the food service area

    You should identify all the equipment and fittings needed in the food service area to make sure that
    everything are set. All the banquet equipment must be placed and organized in the service area for easy
    access, quicker movement and efficient service.

    4. Identify the quality in function layout and equipment based on customer’s preference.

    Customer's preference are always important, so you should make sure that you meet their expectations.

    5. Understand and implement the correct sequence of service

    You should understand and implement the correct sequence of service to avoid committing mistakes
    and to provide the guest with good quality service.

    6. Be familiar with all food and beverage items in the Banquet Event Contract (BEC)

    Being familiar with all the food and beverage items will be a great help for you, so that you will not be
    having a hard time introducing the dishes available to guests.

    7. Understand the different styles of service and where they are appropriate for use.

    Knowing the different styles of service will help you to be a flexible restaurant staff. And also this will
    make your work easier, faster, and more accurate because you know what you are doing.

    8. Apply setting up techniques of the function area based on the Banquet Event Contract (BEC)
    requirements

    Upon setting up the function area, it must be based on the BEC requirements

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