D K Aggarwal Banquet Management (pdf)

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answer questions about the food, clean up any food spills,
keep the buffet line moving, and replenish the food. Their
job is to keep the buffet line looking neat and clean, and
the food appetizing.
One of the problems the banquet manager wants to
avoid is having the guests wait for food. Service persons
are instructed to replenish food when there is between
one-third and one-fourth remaining on the tray or in the
pan. The banquet manager assigns an employee to act as
a runner. It is the job of the runner to obtain food from
the kitchen and bring it back to the buffet line when told
to do so by the service person. More food is obtained from
the kitchen in a clean tray or pan called an insert. The
runner brings the new tray of food; the food is not
transferred from one tray to another. The remaining food
is brought back into the kitchen. There the tray is
replenished and garnished to be used again.
Some establishments place signs near the food, which
explain the item. This is recommended; however, it is more
Preparation of Banquet Events 145
effective to have knowl-edgeable service staff explaining
the food items. If the signs have only the name of the
item, the guests may have to ask questions about the food.
Traffc Flow
Another problem that has to be avoided is having all the
guests rush up to the buffet table at once to obtain their
food. The banquet manager has the responsibility of
having the guests proceed to the buffet table in an
organised fashion. This is how it is done. When it is time
to serve, the banquet manager announces that the guests
may proceed to the buffet when their table is called.
Informing the guests that they will be called to the buffet
alleviates their fears about the establishment running out
of food, even if they are the last table to be called. This
system allows for a more controlled and civilised manner
of serving a buffet.
The first person who has the honor to see and choose
the food at the buffet is the client. The banquet manager
invites the host s table up to preview the buffet before
anyone takes food. After the client s table guests take their
food, the banquet manager invites other tables up to obtain
their food from the buffet. To keep everyone calm, the
banquet manager circulates among the guests telling them
when it will be their turn. The next table is invited to
proceed to the buffet when there are three or four people
waiting in line to obtain their plates. This method
eliminates many problems associated with buffets.
If during the preplanning for the event, the client
informs you that the buffet must be served quickly, more
buffet lines should be set up. Arranging buffet tables so
guests may go on both sides of the table works extremely
well.
146 Banquet Management and Room Division
Chafing Dishes
Chafing dishes are used to keep food hot on a buffet. All
employees need to know how they work and how to set
them up. The chafing dish consists of a frame, two pans,
and a top, The top pan fits into the bottom pan, leaving
two to three inches of space between the two pans. The
bottom pan should be filled with about one inch of hot
water.
Underneath the bottom pan, there are one or two
containers that hold a can of jellied liquid that will burn
for about an hour. This is referred to as canned heat.
Sometimes, through careless handling and misuse, the
container that holds the canned heat is lost. To solve the
problem, an inverted bread and butter dish can be used
as a substitute for the container. One problem to avoid is
that of placing the canned heat too close to the bottom of
the pan. When that occurs the flame from the canned heat
will be smothered and it will go out, resulting in cold
food. Also, avoid placing the canned heat directly on table
surfaces. The can will get very hot and can harm the table.
Approximately ten minutes before the function starts,
the service person should light the canned heat. The flame
will heat up the water. When the water is heated, the top
pan of food may be put into the chafing dish. Cover the
food in the pan using the chafing dish top to keep the
food hot. The chafing dish will act like a steam table. The
heated water creates steam; the top pan does not let the
steam out of the chafing dish, and the food stays hot.
During the buffet, the service staff check to make sure
that the canned heat does not go out. If it does, it is
replaced with another can of heat. The service staff have
to be careful to avoid being burned when taking off the
covers or replacing a pan of food in the chafing dish.
Preparation of Banquet Events 147
Tips on Buffet Setting
The buffet should look as appetizing as possible. Many
times even though the food is spectacular, the buffet looks
boring. This is because the food is not displayed with any
imagination.
Platters of food can be raised by using an inverted
bread dish. Additionally, height may be created on the
buffet table by using crates or boxes covered with linen.
Flowers or food items are placed on these covered crates.
Dishes with pedestals also add interest and height to a
table.
Finally, stand back and look at the buffet. Then make
adjustments to the items on the buffet table. These
adjustments should be made based on the texture of the
dishes, the color of the food, and the position of the items. [ Pobierz całość w formacie PDF ]

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