Banquet and Buffet Food Production. Food Production. 5. 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. - PowerPoint PPT Presentation
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Slide 1Food Production
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.
Instructor’s Notes
Indicate that these objectives (competencies) drive the information
in the chapter and in this session.
Ask the following question, “What is the main difference between a
banquet and
a buffet?”
OH 5-*
Buffets
Meals at which guests serve themselves from various dishes
displayed on a table or serving line
Instructor’s Notes
Indicate that both types of meals require menu planning skills that
recognize kitchen and equipment capacities.
Full-service and banquet-service meals are more kitchen intensive
than buffet-service meals if they have been planned
correctly.
The main difference between à la carte meals, banquets, and buffets
is the
serving time:
Banquets must be served to a predefined number of guests within a
relatively short time period.
À la carte diners eat at various times during specified hours of
service.
Buffet service requires food to be available when the customers
come to the serving line.
If applicable, refer students to Exhibit 5b on page 98 to compare
banquet and buffet service relative to some planning, production,
and serving factors.
OH 5-*
Banquets and Buffets continued
Production techniques including the use of standardized recipes for
all items are the same for banquet and buffet operations.
Instructor’s Notes
If applicable, have students review Exhibit 5b on page 98.
Point out the necessity of holding food for a banquet at a proper
service temperature.
Mention that when holding food on a buffet, not only is maintaining
the appropriate temperature important but also maintaining the
cleanliness of the buffet line. Ask students, “Why is cleanliness
of a buffet line important?” “What are some ways to maintain the
cleanliness of a buffet line?”
OH 5-*
Instructor’s Notes
Without sufficient kitchen capacity, even a simple banquet menu
will overwhelm the kitchen.
The kitchen layout affects efficiency and impacts some of the
kitchen functions during food production.
Note that the proper equipment is needed at each point in the flow
of food through the operation.
OH 5-*
Instructor’s Notes
The number of equipment items and their type and size depend on the
menu, the size of the establishment, and the type of service.
A kitchen planned to produce specific menu items for a
table-service operation may not necessarily be able to produce the
same items in the quantity needed for a banquet or buffet. Menus
for these event must be carefully planned by considering available
equipment.
If applicable, request that students review examples of equipment
required at each step in the flow of food noted on pages 99–100 in
the chapter.
Review special concerns for planning à la carte restaurant
menus.
OH 5-*
Recipes require testing before service.
Instructor’s Notes
Balancing production among cooking stations helps to assure that
menu items can be produced in the proper volumes and in the
appropriate amount of time. As well, this helps to lower the
employees’ stress levels.
A trial-and-error period for new menu items may be required to help
assure that production and service staff know how to, respectively,
properly prepare and serve the items.
Special concerns are also important when planning menus for special
events.
OH 5-*
Each menu may differ from those used at previous events.
Preplanned menus are typically available for customer
consideration.
Instructor’s Notes
Inexpensive sauces can make a major impact on a dish.
OH 5-*
Event Logistics
Instructor’s Notes
Indicate that the first factor to consider is whether an event will
be held on-site
or off-site.
OH 5-*
Instructor’s Notes
Some restaurants have special rooms or can set-up tents near the
establishment.
For many off-site events, food is prepared in-house and then
transported to the event’s location.
Sanitation is always a special concern when producing and
maintaining high-quality food.
Remind students that foodservice operators are not exempt from
serving safe food when it is being served off-site.
Ask the students to answer the following questions.
OH 5-*
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 _______.
Instructor’s Notes
Kitchen
Catering
Indicate that significant planning is required for successful
banquet and buffet services.
OH 5-*
A banquet/buffet event order (BEO) is a key planning tool.
The BEO is sometimes called a function sheet.
Instructor’s Notes
If applicable, refer students to Exhibit 5e (page 105) to review
the types of information contained in a BEO.
Ask the following question, “Why must the information contained in
a BEO be very detailed and specific?”
Indicate that much of the information for a BEO is completed based
upon interviews with the customer.
Indicate that estimated customer counts are very important when
booking events.
OH 5-*
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.
Instructor’s Notes
Additional Thoughts:
The typical banquet contact contains a clause that, for example,
requires the customer to guarantee a minimum number of guests (For
example, the host may guarantee a minimum of 100 persons.) In this
instance, he/she will pay for 100 guests even if fewer guests are
served.
The foodservice operation may specify the maximum number of guests
for which meals will be available based upon the minimum guarantee.
For example, the property may prepare 5 percent more meals than
needed if the host sets a 100-person minimum. Therefore, the host
will pay for 100 meals or the number of guests served (which could
be up to 105 guests), whichever is the greater.
Indicate that much information must be obtained from customers when
BEOs are developed.
OH 5-*
Clarify special requests.
Instructor’s Notes
Meetings with customers about BEO’s will yield information and can
be used to suggestively sell additional features to compliment the
event.
BEO’s must be provided to all staff who need them.
OH 5-*
All managers involved with the event require
a copy.
Instructor’s Notes
The key to running a smooth event is to carefully follow the
BEO.
Indicate that it is important to plan effectively to avoid
mistakes.
If applicable, suggest that students review other examples of
logistic problems noted in Exhibit 5f (page 107).
Ask students for examples of other logistic problems that can occur
when special events are improperly planned.
Indicate that menu-related problems can also occur if events are
not properly planned.
If applicable, ask students to review additional menu problems that
can occur from poor planning noted in Exhibit 5f (page 107).
Ask students for additional examples of menu-related problems that
can occur.
Indicate that a production sheet can be used to help ensure food
quality in special events.
OH 5-*
Logistic Problems
Insufficient preparation equipment
Insufficient preparation time or staff
Chef may decide to cancel event due to low number of guests.
Instructor’s Notes
If applicable, suggest that students review other examples of
logistic problems noted in Exhibit 5f (page 107).
Ask students for examples of other logistic problems that can occur
when special events are improperly planned.
Indicate that menu-related problems can also occur if events are
not properly planned.
OH 5-*
Menu Problems
Menu items out of season
Not able to keep items at correct temperature, especially if
off-site
Instructor’s Notes
If applicable, ask students to review additional menu problems that
can occur from poor planning noted in Exhibit 5f (page 107).
Ask students for additional examples of menu-related problems that
can occur.
Indicate that a production sheet can be used to help ensure food
quality in special events.
OH 5-*
Required information is taken from the BEO.
Production sheets are duplicated for all preparation staff
requiring them.
Instructor’s Notes
If applicable, request that students review the production sheet
shown in
Exhibit 5g (page 108).
Indicate that the roles and responsibilities for each area of the
kitchen must be defined.
OH 5-*
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.
Instructor’s Notes
Additional Thoughts:
Food and beverage operations with large volumes of banquet business
are likely to have production personnel responsible for these
events and other production staff who are responsible for à la
carte food production.
In operations without ongoing special event (banquet) operations,
the same production personnel may assist with both banquet and à la
carte food preparation. This is the reason that planning is
required to assure that à la carte operations are not disrupted
while banquet production and serving takes place.
Indicate that expeditors are frequently used in à la carte
operations.
OH 5-*
Coordinates the production of orders by production personnel
Instructor’s Notes
Point out that an expediter is typically used in large operations
during times of high production volume. Small operations do not
usually have expediters. Even large operations will not use an
expediter during times of slower production volume.
If applicable, request that students review Exhibit 5h (page 110)
to view the sequence of placing and producing items in one
kitchen.
Indicate the importance of understanding basic techniques for
precooking food.
OH 5-*
Precooking Foods
of use
Instructor’s Notes
Precooking helps to ensure that food is cooked thoroughly while
retaining quality and attractiveness.
When an order is called, the line cook finishes the cooking.
Sauces and bases for many dishes are usually prepared in
advance.
Ask students to answer the following questions.
OH 5-*
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.
Instructor’s Notes
Indicate that several key terms were discussed in the
chapter.
OH 5-*
Instructor’s Notes
À la carte restaurant—foodservice operation that prices menu items
separately
Al dente—term used to describe vegetables or pasta that are firm
(not soft or mushy)
Bain-marie—hot-water holding unit in which food containers can be
placed to keep them at proper (safe) holding temperature before the
contents are served
Banquet—ceremonial dinners honoring a particular guest or
occasion
Banquet/buffet event order (BEO)—specific information for the
banquet or buffet event is part of the contract between the
establishment and the customer
Blanch off—precooking technique in which green and hearty
vegetables are trimmed, cleaned, placed in simmering water, and
then shocked in cold water to avoid nutrient loss
Buffet—meals at which guests serve themselves from various dishes
available on a table or counter
Carving station—serving station at which the chef carves individual
portions from a roasted beef, ham, turkey, or other item
Indicate that additional key terms were discussed in the
chapter.
OH 5-*
Instructor’s Notes
Catering—act of selling buffets, banquets or other special events
to customers
Chafing dish—metal dishes or pans mounted above heating devices
used to keep food warm on a serving counter
Combination oven—special ovens that can perform several cooking
functions in one oven
Expediter—staff member who coordinates placement of food server
orders with their production to assure efficient and high-quality
food production
Fire—culinary term referring to placing a meat item on the
grill
Full-service restaurant—same as à la carte restaurant
Function sheet—same as banquet/buffet event order (BEO)
Garde manger cook—food production staff member who is responsible
for the preparation and storage of cold foods such as salads and
dressings
Grill mark—burn prints from the grill that are seared onto a meat
product
Indicate that several final key terms were discussed in the
chapter.
OH 5-*
In-house event—banquets or buffets held on-site
Line—part of the kitchen where menu items are prepared and
portioned closest to the area where they are picked up by service
personnel
Line cook—cook with responsibility for a specific cooking function
in the kitchen
Partially boil—precooking technique that involves partially cooking
pasta products before they are ready to serve
Precooking—technique to partially cook food in advance of its
service
Production sheet—tool used to plan the activities for the day
including banquets, buffets, and other special events
Salamander—small boiler typically located on a shelf above a range
oven
Steam off—precooking technique similar to blanching; however, the
food is not submerged in a liquid and, instead, is steamed above
water
OH 5-*
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.
Instructor’s Notes