Today we will learn about different buffet style food and beverage services. According to the nature of service there are basically 3 types of buffet service provided in different hotels. Such as:
- Sit Down Buffet
- Standing or Stands Up Buffet or Fork Buffet
- Display Buffet or Finger Buffet
Training Video:
Click here to watch training video: Different Types of Buffet Service Provided at Restaurant
Sit Down Buffet
As it’s evident by the name itself, other factors like food display remain the same, the only difference is that after helping himself the guest sits down to have his meals. The table setting required in this case is just like any other occasion. If there is wine to be served along with the food, glasses are put in advance on the tables and wine is served by the waiter. A meal of this kind requires more than the usual number of waiters as they are required to clear the soiled items in time and to ensure that all the service that is to be given on the table itself i.e. wines, cigarettes, and toward the end tea/coffee, can be served. A sit down buffet is as good as any formal meal and it serves a more successful in infusing a certain lightness in the atmosphere and at the same time remaining ‘formal’ also.
Standing Buffet or Stands-up Buffet or Fork Buffet
As the name suggest, there is no provision of elaborate cutlery, hence the name ‘Fork Buffet’ since one can’t use a knife, so they use fork when one is eating while standing. Special care is taken in this kind of food. It must be made sure that it’s easy to eat and can be eaten with fork. Anything that would need a knife is avoided. Curry, casseroles with rice and noodles, fish and meat salads are basically desirable and common items in this buffet.
Display Buffet or Finger Buffet
The guests select their food and then eat at a table. Here the guests approach the buffet at its various service points to select their requirements course by course. Most ancillary items may also be collected, if needed, at the buffet. These might include rolls, butter, sauces, napkin, tableware etc. The guests then return to their tables to consume the different parts of the meal. The table layouts are similar to the standard banquet layouts. The clearing of the tables takes place in the same way as for formal Banquets.
