Banquet and Buffet Food Production

1. Banquet and Buffet Food Production • Food Production 5

2. Chapter Learning Objectives • Compare and contrast planning and production processes for quantity events (banquets and buffets) relative to full-service meals. • Identify procedures important in planning quantity events. • Review procedures for preparing foods for quantity events.

3. Banquets and Buffets • Banquets • Ceremonial dinners honoring a guest or an occasion • Buffets • Meals at which guests serve themselves from various dishes displayed on a table or serving line

4. Banquets and Buffets continued Production techniques including the use of standardized recipes for all items are the same for banquet and buffet operations.

5. Factors Influencing Quantity Events • Kitchen capacity is critical. • Kitchen layout is very important.

6. Storing area Cooking area Hot preparation area Assembly and carving area Cooling area Holding area Reheating area Kitchen Equipment Considerations

7. À la Carte Menus • Must provide balance among cooking stations. • Recipes require testing before service.

8. Special Event Menu • Each menu may differ from those used at previous events. • Preplanned menus are typically available for customer consideration.

9. Event Logistics Banquet guests will enjoy their meal.

10. Location of Special Events • In-house events are held at the property. • Off-site events are provided at external locations.

11. How Would You Answer the Following Questions? • Meals at which guests serve themselves are called _______. • The main difference between à la carte meals, banquets, and buffets is _______. • The production capacity of the _______ is a critical factor when considering the operation’s ability to offer a banquet. • In-house events are sometimes referred to as on-site _______.

12. Planning for Quantity Events • A banquet/buffet event order (BEO) is a key planning tool. • The BEO is sometimes called a function sheet.

13. Estimating Customer Counts • Typically customers must guarantee payment for a specific number of guests. • Contracts typically indicate the minimum and maximum number of guests for an event.

14. Careful Planning with Customers Is Critical • Review menu information including product quality. • Clarify special requests. • Consider beverage and wine needs.

15. BEO’s Help with Communication • All managers involved with the event require a copy. • BEOs help to coordinate production and service.

16. Logistic Problems

17. Menu Problems

18. Production Sheets Help Ensure Food Quality • Required information is taken from the BEO. • Production sheets are duplicated for all preparation staff requiring them.

19. Kitchen Responsibilities • The sous chef is generally in charge of daily operations. • Line cooks have responsibility for cooking specific types of foods. • A garde manger is responsible for producing cold foods.

20. What Is an Expediter? • Coordinates placement of orders by service staff • Coordinates the production of orders by production personnel

21. Precooking Foods • Definition: To partially cook food in advance of use • Common precooking processes: • Blanch off • Steam off • Partially boil

22. How Would You Answerthe Following Questions? • Another name for a banquet/event order (BEO) is a _______. • Staff who meet with the customer are the only persons who require a BEO. (True/False) • The _______ cook is responsible for preparing cold foods. • Grill marks are made (before/after) the meat is cooked.

23. À la carte restaurant Al dente Bain-marie Banquet Banquet/Buffet event order (BEO) Blanch off Buffet Carving station Key Term Review

24. Catering Chafing dish Combination oven Expediter Fire Full-service restaurant Function sheet Garde manger cook Grill mark Key Term Review continued

25. In-house event Line Line cook Partially boil Precooking Production sheet Salamander Steam off Key Term Review continued

26. Chapter Learning Objectives—What Did You Learn? • Compare and contrast planning and production processes for quantity events (banquets and buffets) relative to full-service meals. • Identify procedures important in planning quantity events. • Review procedures for preparing foods for quantity events.