Banquet Buffet setup:
The hotel offers different
kinds of buffets. Each hotel/outlet category has a number of buffet set-ups to
choose from according to the budget and selection of dishes.
Buffets must be rigorously set
up according to the pre-established layouts. Any buffet set-up must fulfill the
following requirements :
o
Efficient for both guest service and replenishment.
o
Layout and decoration attractive for the customer.
o
Adequate lighting, with colors if required.
o
Sufficient power points for connecting all the required electrical
appliances.
o
Sufficient quantity of alternative heating fuel, e.g., gas, and
adequate corresponding safety features.
o
The buffet service shall be similar to that applied in the
restaurant procedure.
o
The buffet shall be ready 15 minutes before the starting time
indicated on the BEO.
Maintain Buffets:-
Keep hot items hot:
o
If there is less than one quarter of an inch of water in the
liners of hot chafing dishes, user a pitcher of water to refill the liners.
o
If the chafing dishes are heated by canned, gel type fuel then
make sure the cans stay lit, and replace them when they become empty.
o
Replace lid on serving dishes when guests are not in the buffet
line.
Keep cold items cold:
o
Use pitchers to add ice to the buffet as needed to keep the
containers holding cold items surrounded by ice.
o
Remove ice that gets into the food containers and replace any
items that become waterlogged.
Refill Food and water:
o
When a container is less than one-quarter full get a full
container from the kitchen.
o
Remove the old container and replace it with the full one. Do not
combine food from the old and new containers.
o
Bring the old container the kitchen and give it to the appropriate
person.
o
Place enough drinking water glasses filled at all time.
Maintain service ware:
o
Restock dishes when there are fewer than ten dishes in a stack.
Never let a stack get below five dishes.
o
Make sure each container has an appropriate serving utensil.
o
Return serving utensils to the correct containers.
o
Replace utensils that fall on the floor with clean utensils from
the kitchen.
o
Use a damp, food-safe cleaning cloth to wipe spills on the buffet
table.
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