types of buffet
Types of buffet• Sit down buffet
• Fork buffet
• Finger buffet
• Cold buffet (buffet froid)
• Display buffet
Sit down buffet
• Space requirement is more.
• Dishes are displayed and guest help themselves or assisted service is there.
• Common for both informal and formal function.
• Popular for wedding reception.
• Where space is minimum this type of buffet is ideal.
• People stand and consume their meal
Popular in case of dealers meet etc.
• Simply where flat ware is used .
• When people stand and eat , it is not convenient to use knife , hence fork is convenient to use.
• No cutlery is required
• Ideal for Indian food and finger buffet is popular for wedding reception
• Popular in smaller establishment and outdoor catering.
• Display of cold cuts and cold hors’ d oeuvre are served .
• Popular in the western world.
What is smorgsbord
• It is a Swedish word which refers to the type of Scandinavian buffet style in Swedish cuisine.
• In Norway it is called kold bord and Denmark Kolde bord.
• It’s typically a holiday or feast at which a family can help themselves from a lavish buffet in front of the lake.
• Display of ice carving , tallow sculpture, butter sculpture (center piece)
• Salad display .
• Live counter
• Tawa counter
• Japanese teypanyaki (live counter)
• Chinese/Thai live counter.
• Carving and flambé items.
TYPES OF BUFFET ARRANGEMENTS
• Single entry buffet- less no. of pax
• Double entry buffet- more no. of pax
• Canapés/huts/islands- multiple cuisine
• Chaffing dish( 23-30 cm )
• Bain Marie
• Flammable liquid gel.
• Spirit lamp
• Cutlery , crockery and glass ware.
• Beverage Dispensers
• Cruet set
• Table linen
• Tent cards
• Fast service.
• Variety of dishes can be served.
• High profit and low food cost.
• Less skilled manpower.
• Better planned menu.
• Optimum utilization of space
• Economically priced
• Impersonalized service.
• Wastage resulting in shortage of food
• Portion control may not be improvised.
• Standardization of dishes is not possible.
• Elaborately garnished dishes can’t be served.
• Initial cost is high
• Breakage is more
• Quality of food is lower
• Hygiene is of low standard
• Visual delight is not maintained through out