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Buffet Presentations

Published on Nov 18, 2015

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PRESENTATION OUTLINE

1.

Buffet presentations

  • How to set a buffet
  • Various buffet styles
  • Sanitation and Safety with buffet presentations
  • Analyze event planning
  • Execute collaborative buffet presentations
Photo by DocGeek
2.

event planning

  • B.E.O = Banquet Event Order
  • Menu, presentation details, timeline
  • Special needs
  • Contract
Photo by Mrs Magic
3.

Presentation

  •                                                  Flow
  •                                      Empty space
  •                                          Garnishes
  •                                       Gross piece
  •          Sanitation & temperature control
Photo by mamamusings
4.

Types of buffet set-ups

  • Double sided buffet - over 50 guests
  • Single sided buffet - small parties
  • Stations = breaks up crowds prevents lines
  • Passed cocktail receptions
  • Combination buffet presentations
Photo by rosipaw
5.

Artfully presented - plated and platter syles

  • Hot and cold presentations
  • Garnishes
  • Flow
  • Aspic - flavored stock w/gelatin
  • Condiments
Photo by stu_spivack
6.

Gross piece

  • Showcases large portion of item as centerpiece
  • Slice remainder of item and artfully arrange
  • Items may be coated in Aspic
  • Aspic creates an attractive presentation
  • Aspic keeps products from drying out
Photo by DocGeek
7.

charcuterie plating

  • Utilize various items for contrast
  • Condiments
  • Bread
  • Should be sliced in small pieces
  • Small portions
Photo by kattebelletje
8.

Platter presentations

  • Should make self service easy
  • Products should be easily identified
  • Sliced for individual portions
  • Condiments available
Photo by avlxyz

Michael Scott

Haiku Deck Pro User