hospitalitynU

Types of buffet • Sit down buffet • Fork buffet • Finger buffet • Cold buffet (buffet froid) • Smorgasbord • 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. Standing buffet • Where space is minimum this type of buffet is ideal. • People stand and consume their meal                Popular in case of dealers meet etc. Fork buffet • Simply where flat ware is used . • When people stand and eat , it is not convenient to use knife , hence fork is convenient to use. Finger buffet • No cutlery is required • Ideal for Indian food and finger buffet is popular for wedding reception • Popular in smaller establishment and outdoor catering. Cold buffet • Display of cold cuts  and cold hors’ d oeuvre are served . • Popular in the western worl...

Gueridon Introduction:   The definition of the term guéridon is a movable service or trolley from which food can be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which  has sufficient equipment for the immediate operation in hand; however  it should also carry essential equipment in case of emergency for eg crockery, cutlery service gears . The guéridon service itself come in various form  i.e. calor gas trolley, specially made for the purpose, a plain trolley or even a small table. The origin of guéridon service itself is hard to trace. It includes carving  salad preparation, pre   preparation of fresh fruit and so on. This form of service the cost of the dishes being priced individually and the average cost of the meal being therefore higher than a table d’hote meal. Another reason for higher cost with an a’la carte type of meal is that it demands  a skilled personnel who is trained ...

Calculating The Requirement Of Tables For Setting Up The Buffet Menu Green Salad, Russian Salad Cream of Tomato ******** Roti and Naan Vegetable cutlets mutton Vindaloo                                Paneer Do Pyaza chicken Kohinoor                                 Bhindi Fry Peas Pulao Steamed Rice Dal Makhani Dahi Papad, Pickle ******** Fruit Salad Ice Cream ******** Pax-200 One of the important points to be noted during the outer door catering is to carry the items that are required and at the same time not to carry more than required. If carried more, it may lead to breakages, loss, and above all increased transportation cost. If the numbe...

Booking a Function At the initial meeting of the banquet manager with the client, a file is opened, recording all the points discussed concerning the particular function and to file all the further correspondence received. If the enquiry is not immediately a firm booking, then the provisional details are only penciled in until the booking is confirmed. After receiving the confirmation, it is inked in. During the initial discussion, the banquet manager must find the date and time of the function, number of people to attend, type of function, and the facilities required. More detailed the information received, better the execution of function and customer satisfaction will be. Before moving into further discussion, the banquet manager must find out the hall availability on the date requested and if the size of the hall would be enough to accommodate the number of people expected to attend. For example, it is not possible to hold 500 people function in the hall that has the capacity o...

Table Plans The type of table plan used for a particular function depends on •The host's wish •Type of function •Size and shape of the hall where the function is planned •Number of people to attend For a smaller function and closer interaction amongst the guests, 'U-shape (horse shoe)', or 'T-shape' may be used and for a bigger formal function where large number of people are expected, 'top table with sprigs' or 'top table with round, rectangle, or square tables' table plan may be used. For informal functions, buffet may be considered. Spacing There are various styles of table plans for different types of functions. The banquet supervisor should be able to find out if the host's request for a particular plan can be accommodated or not in the area available. Though the hotels have the dimensions of various halls and their capacities for various table plans worked out and presented in the brochure for the client to understand easily...