SOP – Buffet setup and Maintaining in Banquets

SOP – Buffet setup and Maintaining in Banquets

SOP Number: F&B  ( SOP serial number and department code )

Department: Food and Beverage Service – Banquet

Time to Train: 30 Minutes

Banquet Buffet setup:

The hotel offers different kinds of buffets. Each hotel/outlet category has a number of buffet set-ups to choose from according to the budget and selection of dishes.

Buffets must be rigorously set up according to the pre-established layouts. Any buffet set-up must fulfill the following requirements :

·         Efficient for both guest service and replenishment.

·         Layout and decoration attractive for the customer.

·         Adequate lighting, with colors if required.

·         Sufficient power points for connecting all the required electrical appliances.

·         Sufficient quantity of alternative heating fuel, e.g., gas, and adequate corresponding safety features.

·         The buffet service shall be similar to that applied in the restaurant procedure.

·         The buffet shall be ready 15 minutes before the starting time indicated on the BEO.

Maintain Buffets:-

Keep hot items hot:

·         If there is less than one quarter of an inch of water in the liners of hot chafing dishes, user a pitcher of water to refill the liners.

·         If the chafing dishes are heated by canned, gel type fuel then make sure the cans stay lit, and replace them when they become empty.

·         Replace lid on serving dishes when guests are not in the buffet line.

Keep cold items cold:

·         Use pitchers to add ice to the buffet as needed to keep the containers holding cold items surrounded by ice.

·         Remove ice that gets into the food containers and replace any items that become waterlogged.

Refill Food and water:

·         When a container is less than one-quarter full get a full container from the kitchen.

·         Remove the old container and replace it with the full one. Do not combine food from the old and new containers.

·         Bring the old container the kitchen and give it to the appropriate person.

·         Place enough drinking water glasses filled at all time.

Maintain service ware: