Buffet Service
- Buffet service displays food in a chafing dish on counters or tables.
- Guests or customers help themselves to pick up as many and as many items, they would like to eat.
- Plate and cutlery (fork and spoon) is kept at the starting of the buffet counter.
- There are servers behind the counter who helps the guests with serving the food from the chafing dish to the plate.
- Buffet can be a simple food spread to very elaborate food, beverage, starters, dessert, salad presentation.
- The staff should consistently keep the buffet containers full.
- In some kind of buffet setup like sit-down buffet serves to serve the food to the guest sitting the table.
- There are on the spot cooking in some buffet counter eg. counters which cook the displayed fish or meat, or counters for pasta etc.
- Guest are also allowed to replenish any item they prefer.
- Special attention and planning are required for buffet layout.
- The recommended number of guests one a buffet counter can server is 70 - 75.
- The number of buffet counter and the banquet layout to be decided as per the total min guaranteed guests who will attend the party.
- This type of service is recommended for large gathering or party.
- The banquet staff should maintain cleanliness and order during buffet service.
