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Buffet Set-Up: Operations Manual

The document outlines the standard procedure for setting up a buffet in a restaurant. It emphasizes cleanliness, decorative displays, proper arrangement of utensils, and the sequence of food display. Additionally, it includes instructions for preparing chafing dishes and ensuring all items are ready for service.

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cowboy1966
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177 views1 page

Buffet Set-Up: Operations Manual

The document outlines the standard procedure for setting up a buffet in a restaurant. It emphasizes cleanliness, decorative displays, proper arrangement of utensils, and the sequence of food display. Additionally, it includes instructions for preparing chafing dishes and ensuring all items are ready for service.

Uploaded by

cowboy1966
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

DIVISION : FOOD & BEVERAGE DEPARTMENT : RESTAURANT

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BUFFET SET-UP (1/1)


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PROCEDURE PURPOSE : STANDARD SET-UP

 The buffet must be clean at all times and especially before start of the set-up.

 Buffet decorative display.


Flowers, ice carvings, handicrafts, etc., shall be placed according to the
atmosphere, space and setting.

 Arrange the cutlery, plates, soup ladles, carving boards, salad dressings, pastry
knives and other accessories on the buffet.

 Make sure all the utensils are clean and shining.

 Prepare the back-up for replenishing all items.

 Chafing dishes (if required) must be clean and shining.


They must be filled up with water and the heating device switched on 15 minutes
before the food is displayed.

 The food display must respect the eating sequence : cold food, soup, hot food,
desserts.

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OPERATIONS MANUAL FB03.11

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