Buffet Service - Meaning, Procedure, Table Setting, Tipping, Guidelines (Tutorial 18) скачать в хорошем качестве

Buffet Service - Meaning, Procedure, Table Setting, Tipping, Guidelines (Tutorial 18)

Click here to Read Full Tutorial: http://www.hospitality-school.com/buf... TABLE OF CONTENT    • Buffet Service - Meaning, Procedure, Table...  / FOR THIS VIDEO: 0:10 Today we will give you an in depth tutorial on Buffet service Style. In this video we will cover everything you will need to learn to operate buffet service successfully in your hotel or restaurant. 0:23 WHAT IS BUFFET OR DEFINITION OF BUFFET Definition of the word buffet can be given in this way like buffet is a special type of meal which is made up with different types of dishes from what guests take foods and then serve themselves without help of any waiter or server. 0:52 BUFFET SERVICE STYLE The foods are attractively arranged on the table ranges from the appetizers to the desserts. The buffet table also contains dinner plates and saucers which are placed strategically to enable the guests to pick them up quickly then proceed to serve themselves foods at their choice. There are many varied ways of presenting the selection of foods for the buffet. Some of these variations of presentation are given in next few slides: 1- The first is having several plates on a table containing equal portions of food which the dinners pick as they pass. 2- A second method is whereby the diners are seated then they get to choose their preferred meals from wheeled carts that are being circulated in the dining room or restaurant by servers. 1:50 BUFFET TABLE SETTING / TABLE SET UP The Dining Table Arrangement. A. Forks: – Place the forks on the left side of the plate. The furthest fork is the salad fork, and that next to the plate is for the formal meal. B. Dinner Plate: – This is placed on the table when serving the main course of the meal. They are laid out an inch from the edge of the table. 2:51 BUFFET SERVICE GUIDELINE The waiter should be very careful when presenting a buffet service as there are several risks involved. Therefore, one should take precaution by meeting certain criteria which are as follows: 1. Handle the food at suitable temperatures by ensuring that hot foods be served at a minimum of 60 degrees Celsius while the cold foods at a maximum at 4 degrees Celsius. Always try to maintain the temperature range during service of the buffet. 3:43 TIPPING SYSTEM FOR BUFFET OR BUFFET TIPS Although tipping is not mandatory, most people tip as a way of showing appreciation for the good service. A general rule for tipping is to tip by the level, proportion and quality of service offered. But if the visitor may feel that the service is not satisfactory enough then may offer to scale down the tip because of the poor customer service. 4:06 BUFFET SERVICE EQUIPMENT LIST The equipment for buffet should be presentable, stylish and practical in design that would be suited for a variety of buffet servings. The buffet display equipment includes chafing dishes, display trays, and display baskets, condiment dispensers, tablecloths, coasters and vases for flowers. Several types of equipment will ensure that the food whether being served hot or cold. That's all for today but don't forget to Read Full Tutorial: http://www.hospitality-school.com/buf... Please share this training video    • Buffet Service - Meaning, Procedure, Table...  / in facebook or twitter. *** DON'T FORGET TO VISIT WORLD'S ONE OF THE MOST POPULAR FREE HOTEL & RESTAURANT MANAGEMENT TRAINING BLOG TO READ 250+ TRAINING TUTORIALS ABSOLUTELY FREE: http://www.hospitality-school.com/ *** Please Join our Facebook Page where 27,000 + Members are sharing their knowledge:   / free-hotel-management-training-blog-wwwhos...   *** Image Credits: www.stockunlimited.com and www.Bigstock.com *** Video Credits: videoblocks.com