tailieunhanh - Lecture Modern buffet presentation - Chapter 4: Executing the buffet

After studying this chapter you will be able to understand: Explain the importance of hospitality and first impressions, describe the importance of knowledgeable staff to the buffet, identify the general guidelines for basic staffing, determine the correct amounts of food for a buffet and develop a production plan,. | Chapter 4 Executing the Buffet Learning Objectives Explain the importance of hospitality and first impressions. Describe the importance of knowledgeable staff to the buffet. Identify the general guidelines for basic staffing. Determine the correct amounts of food for a buffet and develop a production plan. Calculate the amounts of food for entrées, side dishes, and vegetables needed for a buffet. Explain the necessary requirements for planning a menu for a cocktail party. Explain the similarities and differences between a traditional buffet and the buffet for an hors d’oeuvre party. Describe the importance of preparation and mise en place in terms of food production for a buffet. Explain various guidelines for slicing and sequencing food for presentation on platters. Describe different types of platter arrangements depending on the shape of the platter. Describe different ways to add height to a buffet display using food. Understand the difference between asymmetrical and symmetrical | Chapter 4 Executing the Buffet Learning Objectives Explain the importance of hospitality and first impressions. Describe the importance of knowledgeable staff to the buffet. Identify the general guidelines for basic staffing. Determine the correct amounts of food for a buffet and develop a production plan. Calculate the amounts of food for entrées, side dishes, and vegetables needed for a buffet. Explain the necessary requirements for planning a menu for a cocktail party. Explain the similarities and differences between a traditional buffet and the buffet for an hors d’oeuvre party. Describe the importance of preparation and mise en place in terms of food production for a buffet. Explain various guidelines for slicing and sequencing food for presentation on platters. Describe different types of platter arrangements depending on the shape of the platter. Describe different ways to add height to a buffet display using food. Understand the difference between asymmetrical and symmetrical presentation. 1 Hospitality Matters Keeping current customers is more economical than trying to capture new ones. Offering the best food at the best price is, obviously, the first way to attract customers, but more is needed to keep them coming back. Hospitality Matters (cont’d) It’s the ambience. It’s the aroma. It’s the noise level. It’s the attitude. It’s the service. It’s how a guest is made to feel. Make the guest feel at home. Mi Casa es Su Casa Hospitality is built on warmth and sincerity. Being passionate about hospitality sets us apart, while merely providing an excellent meal does not. The buffet must offer a wide-ranging display of foods and embody exceptional service. All the diligence and determination that went into planning, all the mise en place and preparation in the kitchen, all this effort and energy now hinge on warmth and consideration, service with a smile, the “power of nice.” A basic tenet of business school states that keeping current customers is more .