TAILIEUCHUNG - Lecture Modern buffet presentation - Chapter 2: Designing the buffet

After studying this chapter you will be able to understand: Learn how to produce an unforgettable buffet, describe some characteristics of modern buffets, identify what it means to consider the big picture in terms of buffet design, describe how buffet design, room layout, menu development, and client input hinge on one another when beginning the buffet planning,. | Chapter 2 Designing the Buffet Learning Objectives Learn how to produce an unforgettable buffet. Describe some characteristics of modern buffets. Identify what it means to consider the big picture in terms of buffet design. Describe how buffet design, room layout, menu development, and client input hinge on one another when beginning the buffet planning. Block out a large space for optimal use. Identify where to place all of the components for the buffet once the space is blocked out. Determine which kinds of buffet lines are best for a particular event. Describe how different types of buffet lines add interest. Describe how menu, style of service, head count, room size, and timeline all directly impact the final menu and configuration of the buffet. Describe the reasons why you should use smaller platters rather than larger platters to present the food on the buffet. Explain the importance of replacement procedures. Identify the key considerations for most efficiently serving guests

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Modern buffet style
• Waste management
• Buffet stations
• Practice makes perfect
• Executing the buffet
• Equipment for hot holding
• Buffet recipes
• Reconstituting dried mushrooms
• Client meeting
• Mise en place
• Hors d’oeuvre
• Cocktail party menu
• Porcini mushroom powder
• Saffron risotto
• Juicing lemons
• Zesting citrus
• Roasting peppers