BUFFETS
BUFFETS
The twentieth century has witnessed lots of activity that the earlier generations could not have ever thought of. The catering business has undergone many changes due to the widespread demands for food services raised by the industry and institutions.
The meaning of the word Buffet is a side board. The food is presented in such a manner that the guest can serve themselves. Buffet is not only popular for large gatherings such as reception and cocktail parties, but can also be unique means for presenting an entire meal. Buffets are suitable for places where space is a constraint and a large number of people need to be served in a short period of time. The buffet can be elaborate and elegant spread, enough to satisfy the most sophisticated gourmet tastes and can add a special elegance to the simplest of breakfast and lunch and/ or dinner menus.
A collection of cold or hot dishes placed on a clothed/ ornate table, made to look attractive by the extra edge given by the aspect of presentation, does not really justify the term “Buffet”. A centre piece or any other such article placed artistically greatly enhances the appearance and at the same time gives certain credibility to whole arrangement.
A successful buffet catering must use the basic principle of ‘merchandising’ since well displayed items sells themselves. The food display, as well as the service equipment enhance the appearance of the buffet and act as attention getters for the guest. As supplementary show pieces, the use of ice carvings, flowers butter moulds really work wonders in getting guests attracted towards the buffets.
The buffet table, with its charm, magnetism, excitement, flavours’ and food are geared to stimulate the customer’s appetite. As guests approach the table, their minds subconsciously photograph the entire display; it is artistically and attractively presented, they become attracted towards it. Tempted by wide choice and beautiful offerings, the guest end up doing what may be termed as “Impulse buying”. No matter how beautiful the buffet might be, its appeal can be enhanced by either mechanical or human assistance. Having employees serve (assisted buffet) food from chaffing or other serving dishes is not only a gracious gesture, but also goes a long way in the speeding the service. A chef carving various meats or slicing a salmon has customer appeal, but one actually cooking a variety of omelettes, crepes or deep frying specialties kindles a curiosity that is hard to fight and practically all on-lookers are attracted by the showmanship.
TYPES OF ESTABLISHMENT
It’s usual for hi-class hotels to have a restaurant that specializes in buffet meals. The advantage of such an eating place is quite obvious from the customer point of view. The main benefit is utilizing time in the best manner.
Other than buffets in a restaurant, the most fashionable way for this type of meal to be served in wedding receptions and all kinds of formal and informal gatherings. The only factor varying is the method of service and style.
DIFFERENT TYPES OF BUFFET
Sit down Buffet: As it is evident by the name itself, factors like food display remain the same; the only difference is that after helping themselves the guests sit down to have their meal. The table seating required in this case is just like any other occasion. If wine is served along with food, glasses are placed on the tables in advance and the wine is poured by the waiters.
A meal service of this kind requires more than the usual number of servers as they are required to clear the dirties in time and to ensure that the service that is to be given on the table i.e., wines and tea/ coffee can be served towards the end.
A sit down buffet is as good as any formal meal and it serves a more useful purpose for the guest, as a meal of this kind is more successful in infusing casualness in the atmosphere and at same time remaining formal.
Fork Buffet/ Stand up Buffet: There is no provision of elaborate cutlery; hence the name Fork Buffet. In a fork buffet the guest has food holding plate in one hand and fork in the other. Special care has to be taken in selecting the kind of food that is chosen for such a meal. The food should be such that it is easy to eat using a fork. Anything that requires a knife should be avoided. Curry, Casseroles with rice and noodles, fish and meat salads are right choices for such buffets.
Finger Buffet: Finger Buffet is a kind of meal where only snacks are served and no cutlery is required. The food served is usually dry and of size that can be eaten using fingers.
Breakfast Buffet: Most hotels today favour serving all three major meals through buffet, especially breakfast, as guests have less time and demand quick service. In this type of buffet service, all breakfast items are served from the buffet. However beverages, toast, egg preparations, steaks etc. may be cooked to order and served by the server. During the course of the breakfast, waiters may assist guest by serving water, clearing used cutlery, glassware, soiled plates etc.
A Breakfast Buffet can have the following spread:
Assorted fruit juices (normally two or three)
Fresh fruits-papaya, apples, oranges, pineapple, grapes, banana, etc.
Stewed Fruits- figs, prunes, apples, apricot
Breakfast Cereals- cornflakes, wheat flakes porridge muesli
Fish- fried fish, grilled fish, and kedgeree.
Meat- Ham, Steaks cooked to order.
Vegetables- Grilled tomato, Hash brown potatoes, Baked beans.
Assorted Breads/ other Bakery Goodies.
Waffles.
Butter/ Cholesterol free butter/ low sodium fat, sugar free jam, low calorie sugar.
Dosa/ Idli/ Vada, Stuffed parathas, Poori bhaji.
Varieties of chutneys and pickle, Sambar.
Curd, Skimmed milk, Coffee, Tea, etc.
Reception Tea/ High Tea/ Buffet Tea: Buffet tea is an arranged during special functions and private parties where more number of people need to be served. In this kind of service, food and beverages are served to the guest from a buffet table. The point to be considered during such buffet set-up is that the arrangement of food and beverages on the buffet and assignment of duties to the staff should be taken into account while serving from the buffet.
The following points on food and beverage arrangement on the buffet.
Food is displayed on the food counter during the tea can be served in any of the following two ways:
By plating dishes just before the arrival of the guest. This system is effective when more number of guest need to be served within a short span of time.
By arranging the dishes in the container (chafing dish, bowls, platters, etc.) and serving guests with the aid of tongs, pastry slice, or service spoons and forks depending on the type of dish. The service gears should be placed on side plates just behind the dish close to the service staff if food is served by the waiter or in front of the dish if guest is required to serve himself/herself. The accompanying sauces will be kept on the buffet and occasional tables for the guests to help themselves.
Juice and soft drinks counter should have an ice box in which the bottles and cans may be placed to chill. Alternatively, electric-operated bottle chiller/ cooler may be positioned behind the counter.The tea/ coffee station of buffet will have coffee, tea and milk in insulated silver urns. Hot beverages, such as coffee and tea are either pre mixed with milk, kept separate or in both the forms depending on the choice given by the host. Most Indian guests prefer drinking tea and coffee with milk. In such cases, a relatively more quantity of pre mixed coffee and tea should be placed in the urns and sugar kept separately. It should be ensured that there is an adequate supply of teaspoons. Small quantities of coffee powder, tea and lemon slices should be kept in case any guest has specific choices. The urns used must be drip free and to keep the place neat and hygienic.
Water section should have adequate glasses. It may be either glassware or disposables. If pet bottles are used, water glasses may not be necessary. However, small quantity of glasses should be kept handy if anyone asks for it.
Cold Buffet: This is a type of buffet favoured by westerners regarding display of cold items like meat platters and such other cold items which they prefer to have before the meal acting as an appetizer for them. It has actually originated from the western habit of going on long drives during weekends and having picnics with home food in a scenic place nearby the lake. Today it is a lost concept but in continental menus cold food items are served at the beginning of the meal. Items like chicken galantine or meat loafs, canapés, terrines etc. are generally served during this course. A separate buffet table is set out for these items which are generally very well garnished with high visual appeal.
BUFFET SETTINGS
The layout and display of the buffet goes a long way for a successful operation. The term buffet covers everything from a full meal of many covers and decorated whole joints to nothing more elaborate than sandwiches and fancy cakes. It’s therefore essential to define precisely what type of meal is intended. Functions are planned in detail from the beginning to end, anticipating all the bottle necks and leaving nothing to chance.
Display: Whether a simple affair or a spectacular display, the buffet provides the caterer with an opportunity for displaying artistic and culinary talents. Ice carvings, decorated food, trays for cakes are used singly or in combination to dramatize and individualize buffet tables.
Edible Centre Pieces/ Edible Displays: Edible centre pieces or partially edible, centre pieces can highlight certain sections of the buffet or can be most attractive as the focal point on the buffet. For a large elaborate buffet table, the displays may be separated by an elegant floral arrangements or ice carvings.
Melon Pieces: Melons and watermelons can be carved into eye catching centre pieces. They are arranged vertically/ horizontally depending upon the amount of display space available and the wow factor desired.
Decorated Food Presentations: Hot foods require very simple of garnishes such as sprigs of parsley/ coriander, crisp fresh watercress, carrot curls or lemon wedges. In the case of Indian dishes garnishes can be added quickly.
Service: Service for the function must be planned in minutest of the details right from the beginning to the end, anticipating everything and leaving nothing to chance. Service is an aspect concerned with the whole operation. It is obvious that the service required for the sit-down buffet, where serving of a few items is required on the table. On a buffet, the service must be efficient and quick. The replenishments from the kitchen must be on time. Correct anticipation of the demand is the key to the whole operation. Timely clearance of the dirties is important for the area to be in an hygienic condition.
Sequence of food items:
• Hors d’oeuvre
• Salad
• Potage
• Entrée/ Main Course
• Dessert
• Tea/ Coffee
MENU PLANNING
Balanced, harmonious and visual appeal can be properly affected by the variation of:
1. Colour
2. Texture
3. Ingredients
Suitability for a particular occasion is decided by:
1. Season
2. Price level
3. Type of meal to be served
4. Type of guest expected
Caterer’s angle is one of the most important considerations as it directly concerns the establishment. Factors that play an important role are:
1. Kitchen capacity
2. Kitchen skills
3. Type of service required
4. Bulk service needs.
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Staff requirement for a buffet should consists of the following:
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Area Requirement per guest is 10 to 12 square feet per person.
ADVANTAGES AND DISADVANTAGES OF BUFFETS
Buffet service has lot of advantages:
i) It eliminates the need for hiring a large manpower. Huge customer turnover can be attended with a limited staff.
ii) The food items can be elaborately garnished and displayed on the buffet table.
iii) The customers can choose their own selection from the display available.
The disadvantages of the buffets and precautions that are to be taken care of can be enumerated as follows:
i) To ensure portion control, proper monitoring has to be put in place so that there is minimum wastages.
ii) Identification of fast moving dishes has to be ensured for proper service and replenishment of the dish by the caterer’s own staff so that the wastage is controlled.
iii) Timely replenishing of dishes to ensure proper timely service.
iv) Maintenance of service temperatures of the dishes that are served. This is also important to ensure that no food deterioration happens due to the development of microbes.
v) Availability of utility/ support staff for cleaning the dining hall due to spillage of food on the buffet table and the service area as the food will be handled mainly by the customers themselves.
vi) Adequate staff for timely clearance of soiled dishes.
vii) Adequate availability of cutlery and crockery to meet the customer demand and adequate supply of water and cloakrooms for washing hands especially when there is finger buffet.
BUFFET ARRANGEMENT
For a successful buffet occasion to be organised, following points need to be considered:
1. Selection of room: The size of the room is of vital importance. In a comfortable buffet arrangement setting with large number of dishes spread out 10-12 square feet per person is allocated, whereas when the buffet is in the restaurant with tables laid out 20 sq. ft. per person is allocated.
2. Number of service points: For a buffet arrangement of ten food items for up to 75 pax, one station will suffice and beyond 75 pax, second station is desirable. In other words progressively larger number should be catered from single point; otherwise tables will occupy more space than vacant space for the guest. The number of service points to be added also depends upon the length of the room and total space available.
3. Types, Sizes and Shapes of the tables: Ideally buffet tables are folding i.e. 3ft. by 6ft. with a baize cloth stuck on them. The height should be adjustable. They should of such material that under pressure table should not budge. There are several other types of tables apart from rectangular, e.g. oval, circular, etc.
Buffets are neither the best nor the most desirable/ favourable in term of service, because the basic idea of proper service is lost. The cold food tends to become hot and hot food cold during the service periods. There are chances of frequent accidents particularly during rush hour.
There is a lot of wastage. In earlier years the concept of buffet was hot to cold. However, nowadays the concept has changed, there is a separate counter for hors d’ œuvres or salads. There are special live counters for items like kebabs, barbecue, etc.
BUFFET EQUIPMENTS CHECKLIST (NOT COMPREHENSIVE)
1. Barbecue equipments (Grills, Sigri).
2. Basket (bread, wine).
3. Bread knives.
4. Buffet tables.
5. Cake/pastry stands.
6. Chafing dish.
7. Ice bins for storing ice.
8. Ice cream scoops.
9. Ladles.
10. Linen.
11. Service spoons and forks.
12. Soup turin.
13. Salvers.
14. Trays.
15. Various type of tongs – Sandwich, Pastry, Ice and Sugar.
16. Wine cradle.
17. Wine chiller.
18. Blender.
19. Peg measure.
20. Waiters kit.
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