FUNCTION CATERING- BUFFET

                             National Council of Hotel Management & Catering Technology's 

B.Sc. H&HA- V Semester Syllabus 

FUNCTION CATERING

BUFFETS

A. Introduction

A buffet is a system of serving meals in which food is attractively displayed on counters in a sequence for the guests to serve themselves. The buffets can range from a simple offering of some hot and cold food items to elaborate presentations including ice or tallow (fat) sculptures, fresh flowers, edible vegetable, or fruit centre pieces. Buffets are suitable for serving large number of people in very short time. For this reason they are most popular among institutions, business conventions, and large number of people in very social events. The term ‘buffet’ originally referred to the French term ‘sideboard’, where the food was served, but eventually became applied to the present form.

B. Factors to plan buffets

While planning a buffet, a manager should consider the following factors such as location, structure, shape and aesthetics:

·        LOCATION – The buffet should be located in such a way that soon entering the restaurant or function hall, guest should able to have a full view of it. Buffets should not obstruct the free flow of staff and guests.

·        STRUCTURE – The shape of the function hall and the number of covers the buffet needs to serve should be taken into account before deciding on the structure of the buffet counter. In order to serve food for a large number of people, the buffet counter may need to be quite long. In such cases, it is advisable to split the buffet into many sections, each serving a different course. The tables for the basic structure of the buffet should be chosen keeping in mind their size, strength, stability and ease of transportation. As Waiting staff must be available behind the buffet counter to advice the guests, sufficient gangway must be left between the wall and the buffet tables. This space is also necessary to replenish the food. 

·        SHAPE – Visual impact of the buffet can be created by using different sizes and shapes of tables. Use of square trays, oval flats, glass bowls, various shapes of serving dishes etc., make the buffet look more attractive and eye appealing. 

·        AESTHETICS – The manager should ensure that there is a centre piece in the buffet to attract the eyes of the guests. The centre piece can be a particular dish, a floral display, an ice sculpture or a confectionary display. Proper positioning of items on the table adds value to the buffet. Food items displayed on different levels always look more interesting than on a flat buffet table. Buffet tables can be decorated with specially designed table cloths and slips to enhance the image of the food display. 

C. Area requirement

For the smooth progress of the buffet service, the manager must calculate the area required, considering the factors such as the minimum area needed for staff flow, the space required for guest flow, and the area required for buffet layout. The following general guidelines help you in calculating the area required for a buffet event:

• ·        The minimum space between the wall and the buffet table should be 3 feet.
• ·        A minimum of 15% area of total space is required for staff flow.
• ·        Approximately 25% area of total space is required for buffet layout.
• ·        A separate buffet counter is required for every 75 guests.

D. Planning and organisation

While planning a buffet in the restaurant, the following points should be considered to see the feasibility of introducing buffet service.

• ·        Advantages of buffet service from caterers and guests perspective.
• ·        Marketing considerations.
• ·        Operational considerations.
• ·        Cost considerations. 

Caterer’s Perspective

Buffet service provides service and a wide variety of foods to alarge number of guests within in a short period. It needs less trained staff members when compared to table service. It does not create operational bottlenecks to coordinating departments by their disturbing their schedules, rather makes better use of their services. The area is used without much wear and tear on interior like carpets, walls and floors.

Guests Perspective

A buffet offers a wide range of food items to guests. Guests can pick up their food at their leisure. They need not worry about food not being enough or about portion sizes. Buffet prices fit into the pocket of many as they offer a large variety of food at reasonable price.

Marketing Considerations

The buffet makes the best use of creative skills of the food & beverage team during lean periods. It gives altogether a new look to the outlets like a coffee shops, which would otherwise bore the regular guests. It provides a great opportunity to the show case the organisations specialities or new arrivals by offering theme buffets. In buffet service, there is a great possibility of increasing the food & beverage revenue through food festivals that feature special cuisines.

Operational Consideration

While planning a buffet, manager must consider factors such as size and shape of the room, number of guests to be served, and time available for the service. Buffet that feature live preparations demands careful attention to safety and cleanliness. As a rule of thumb, some manager plan that there is a separate buffet counter for every 75 guests.

Restaurateurs also use scramble system where guests go to separate stations to pick up their food items. In this system, appetizers, main course and desserts are arranged on different stations, so that it can limit the number of people waiting in the single line. The scramble layout needs more set-up space than the conventional style, but it speeds up the service and increases the table turnover rate.

Although there are many options of buffet layouts available, the issue of guests flow and effective presentation of food should be the prime points of concern while designing the buffet layouts. There are mainly four types of buffet layout:

• ·        Scramble Buffet set-up – Buffet counters are scattered around the room, so that there is even distribution of guest flow
• ·        Single line Buffet set-up – Buffet counters are arranged in a single row. This is very common while catering smaller groups.
• ·        Island Buffet set-up – Round or square buffet counters are arranged at the centre of the room. This allows the guests to access the buffet from any side.
• ·        Double Buffet set-up – A long single-line buffet is arranged at the middle of the room which can be accessed from both the sides.

Cost Considerations

The overall cost of the buffet service would be as high as other types of service, if the cost of proper service equipment and centre pieces is taken into consideration. The rate of consumption of food is also high in buffet service than the outlets using traditional silver and American service. However, if buffets get popular, their contribution margins would be higher than those of other service styles. It is important to consider the selling price of the buffet when menu is planned. If the price of the buffet is low, low-cost entrees such as poultry and fish are used. The presentation and spread of the buffet have a great impact on its cost.

E. Sequence of food

Typically, food items are arranged in the following order:

• ·        Appetizers and salads
• ·        Soups
• ·        Main course dishes
• ·        Staple food (bread and rice preparations)
• ·        Sweets
• ·        Fresh fruits

The above sequence generally suits to Indian scenario, but it is just a guideline and there can be variations depending on the organization and the cuisine served.

F. Menu planning

A buffet, whether in a restaurant or a banquet, features a large variety of food items attractively presented. A change in menu is required when the restaurant is often visited by regular guests. There must be a set of menus to choose from in a banquet, so that it offers a wide range of choice to the guests in menu selection.

The factors that must be considered while planning buffet menus include the following:

·        Price of the buffet – the size of the menu is directly related to the price of the menu. While doing that manager must considered the purchasing power of the guest and targeted market segment

·        Food habits of the customer – menus should feature local delicacies and popular dishes to suit the guest’s eating habits and preferences.

·        Meal period – the spread or the length of the menu should match the time available to have the meal. Usually, lunch buffet menus are shorter than the dinner menus.

·         Availability of the ingredients – like any other menu planning, seasonal availability of ingredients should be considered.

·        Menu balance – menu should be balanced in all aspects such as colour, flavour, texture and taste.

·        Quality retention especially during long meal period – once the food is displayed on the buffet counter, it losses its quality as the time passes. Usually, colour-coded stickers are used to replace dishes after certain period and to maintain the quality.

·        Ease of production.

·        Availability of production equipment’s – one must consider the kitchen equipment for its suitability to provide the menu compiled.

·        Proper serving equipment’s are needed to maintain the temperature of hot and cold foods.

·        Skills of the staff – the menu compiled should not have any dishes that cannot be produced or supplied by the regular staff. 

Advantages & Disadvantages of Buffet:-

                                         Advantages:

• ·        A large number of people can be served within a short time.
• ·        Less number of service staff is required.
• ·        Labour cost is very less as the service staff do not need any service skills.
• ·        Better presentation of dishes is possible.
• ·        It increases the sale.
• ·        A great range of choice for the guests.
• ·        Skills of production staff are used to the maximum extent.

                                   Disadvantages:

• ·        Food portion control is not possible.
• ·        If buffet line is not properly organized, it may lead to congestion.
• ·        Dishes may lose eye appeal after repeated servings.
• ·        Personal attention is not given to guests. 

G. Types of Buffet

• Display Buffet
• Sit Down Buffet/ Full Buffet/ Fork ‘n’ Knife Buffet
• Fork Buffet
• Finger Buffet
• Cold Buffet
• Breakfast Buffet

H. Display

The guests select their food and then eat at a table. Here the guests approach the buffet at its various service points to select their requirements course by course. Most ancillary items may also be collected, if needed, at the buffet. These might include rolls, butter, sauces, napkins, tableware and the like. The guests then return to their tables to consume the different parts of the meal. The table layouts are similar to the standard banquet layouts. The clearing of the tables takes place in the same way as for formal banquets.

I. Sit down

Sit Down Buffet/ Full Buffet/ Fork ‘n’ Knife Buffet is a type of buffet where the tables are well laid out with the required cutlery and crockery. The food served in this buffet requires both fork and knife to be used at the table, as it usually consists of large pieces of meat. Guests pickup the food from buffet line and returns to the table for dinning. Usually soups and rolls are served at the table. Once soup is consumed, guests are directed to the buffet counter to collect the main course. Meanwhile, waiter clears the soup bowl and keeps the table ready for the guests to consume the main course. In the same manner, the main course is cleared and table is kept ready when guest goes to pick up dessert course. These kinds of buffets are usually offered in state banquet parties and formal gatherings.

J. Fork, Finger, Cold Buffet

Fork Buffet

It is generally a stand-up buffet where the guests collect their cutlery and food from the buffet table. The dishes on the menu are planned in such a way that a knife is not required to consume the food. Waiting staff would be available to fill the drinks or offer any other helps if required. Some occasional tables and chairs are made available usually for senior citizens and children. Fork buffets would be suitable for casual dinning.

Finger Buffet

This buffet offers light meals and snacks on the menu. The food is prepared in small bite-sized pieces so that it requires no cutlery to consume. Canapés, finger sandwiches, kebabs, tikka, and cocktail samosa are some of the examples which are not messy to handle with fingers. Guests pick up the food from the buffet, clear empty plates, and fill the drinks as and when required. Some occasional tables and chairs are made available usually for senior citizens and children. Fingers buffet is preferred mainly in cocktail parties.

Cold Buffet

A cold section of the buffet is called as cold buffet. The temperature of the buffet should be maintained at 5 Degree Celsius. Generally, the cold section is displayed on a bed of ice, but in modern buffet restaurants, freezer wells or cold wells are most commonly seen. The choice of items available on a cold buffet ranges from salads, cold meats to fresh fruits. The food that is served here is not suitable for traditional Indian meal, but cold buffets are most common in European countries and they are quite popular. Out of all, the Scandinavian cold buffet’s is world famous for its selection.

The smorgasbord is a Scandinavian meal served in an elaborate buffet-style. The Swedish word smorgasbord consists of the words smorgas (open-faced sandwich) and bord (table). It is an old Scandinavian tradition, particularly prevalent in Sweden, of having a few appetizers and a glass of aquavit before a meal. The food offered is bread and butter, herrings in various marinades and cheese accompanied by neat spirits.

Although the dishes are traditionally horsd’oeuvres, the Scandinavians have developed them into a well- balanced full meal. In this part of the world, a large variety of marine food is available throughout the year. So, the buffets are dominated by seafood preparation. Usually smorgasbord consists of the following:

• ·        Sweet and sour pickled herrings
• ·        Processed tongues
• ·        Ham & bacon
• ·        Roast chicken with aspic
• ·        Various salads
• ·        Two to three varieties of strong cheese with accompaniments
• ·        Marinated salmon with scrambled eggs
• ·        Home-made liver sausages
• ·        Roast beef with pickled tomatoes
• ·        Bread and butter

The smorgasbord also consists of small selection of hot food on a warm table called smagarant. The selection is meat balls fried in butter, fried sausages, smoked salmon with egg custard, wild mushrooms served with cream sauce served in crustas, omelettes filled with asparagus, spinach, ham, prawns, etc.

K. Breakfast Buffets

In operational terms, the service of a breakfast buffet is becoming more demanding in modern times. A majority of the guests arrive in a short span of time for breakfast making it impossible to accommodate and serve at the same time. As no guest would like to wait and spend much time at the breakfast table, quick service of food is necessary. A la carte service is least suited in the morning, especially when the hotel caters to business travelers. A buffet breakfast would overcome all these problems, ensuring smoother operations and guest satisfaction.

When it comes to the breakfast menu, Indian hotels are offering a combination of Indian and European dishes to accommodate the choice of guests from various countries. The following is the European buffet breakfast layout with dishes arranged in the sequence:

• Counter 1: choice of fruit juices are offered from a dispenser or in jugs.
• Counter 2: cereals such as corn, wheat, fancy flakes and muesli are offered with hot and cold milk. There can be choice of skimmed milk, soy milk, and whole milk. Hot cereals like porridge is displayed at the beginning of hot counter 4.
• Counter 3: a small selection of cold cuts, salad leaves, and dressings is offered at this counter.
• Counter 4: this is a hot counter which accommodates all hot food items. Dishes such as grilled, fried or smoked fish; vegetable preparations such as baked beans, hash brown potatoes, grilled mushrooms and grilled tomatoes; egg preparations such as omelette, fried eggs, scrambled eggs, and boiled eggs; meat products such as kidneys, bacon sausages, liver are offered from this counter.
• Counter 5: fresh cuts fruits, stewed fruits, papaya boat and grapefruit etc., are offered along with plain and flavoured yoghurts.
• Counter 6: toasted white bread or breakfast rolls such as croissants, muffins, and Danish pastry are offered along with preserves such as honey, jam, marmalade and butter.
• Counter 7: choice of hot beverages such as tea, coffee, and proprietary drinks is offered here from a dispenser.

L. Equipment, Supplies & Checklist

It is necessary for hotels and catering establishments to keep a stock of buffet equipment depending on the level of business, the frequency of buffet service, and the storage space available. Hiring buffet equipment is also a quite common phenomenon because of high capital investment and many other constraints. Buffet equipment are usually classified into major and minor.

Major equipment’s are as follows:

• ·        Buffet tables
• ·        Centre piece stand, display cascades
• ·        Canopies for open air buffet
• ·        Chafing dishes
• ·        Soup warmers
• ·        Electric or gas cooking ranges for live counters

Minor equipment’s as follows:

• ·        Chinaware: plates, soup bowls, tea cups
• ·        Glassware
• ·        Name tags
• ·        Jugs for juices and milk
• ·        Glass bowls
• ·        Cutlery: knives, spoons, and forks
• ·        Serving ladles and tongs
• ·        Bread baskets
• ·        Platters for salad display
• ·        Table appointments