TAILIEUCHUNG - 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

• Ẩm thực
• Modern buffet presentation
• Lecture Modern buffet presentation
• Modern buffet
• The restaurant industry
• Executing the buffet
• Equipment for hot holding
• Modern buffet style
• Waste management
• Buffet stations
• Practice makes perfect
• 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