OH 5-1

Banquet and Buffet Food Production

Food Production

5

OH 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.

OH 5-3

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

OH 5-4

Banquets and Buffets continued

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

OH 5-5

Factors Influencing Quantity Events

Kitchen capacity is critical.

Kitchen layout is very important.

OH 5-6

Kitchen Equipment Considerations

Storing area

Cooking area

Hot preparation area

Assembly and carving area

Cooling area

Holding area

Reheating area

OH 5-7

À la Carte Menus

Must provide balance among cooking stations.

Recipes require testing before service.

OH 5-8

Special Event Menu

Each menu may differ from those used at previous events.

Preplanned menus are typically available for customer consideration.

OH 5-9

Event Logistics

Banquet guests will enjoy their meal.

OH 5-10

Location of Special Events

In-house events are held at the property.

Off-site events are provided at external locations.

OH 5-11

How Would You Answer the Following Questions?

1. Meals at which guests serve themselves are called _______.

2. The main difference between à la carte meals, banquets, and buffets is _______.

3. The production capacity of the _______ is a critical factor when considering the operation’s ability to offer a banquet.

4. In-house events are sometimes referred to as on-site _______.

OH 5-12

Planning for Quantity Events

A banquet/buffet event order (BEO) is a key planning tool.

The BEO is sometimes called a function sheet.

OH 5-13

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.

OH 5-14

Careful Planning with Customers Is Critical

Review menu information including product quality.

Clarify special requests.

Consider beverage and wine needs.

OH 5-15

BEO’s Help with Communication

All managers involved with the event require a copy.

BEOs help to coordinate production and service.

OH 5-16

Logistic Problems

Problem ResultInaccurate guest count Ordering too much or too

little food

Insufficient preparation equipment

Insufficient preparation time or staff

Chef may decide to cancel event due to low number of guests.

OH 5-17

Menu Problems

Problem ResultMenu planning not correct Courses take too long to

serve

Menu items out of season

Not able to keep items at correct temperature, especially if off-site

OH 5-18

Production Sheets Help Ensure Food Quality

Required information is taken from the BEO.

Production sheets are duplicated for all preparation staff requiring them.

OH 5-19

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.

OH 5-20

What Is an Expediter?

Coordinates placement of orders by service staff

Coordinates the production of orders by production personnel

OH 5-21

Precooking Foods

Definition: To partially cook food in advance of use

Common precooking processes: Blanch off

Steam off

Partially boil

OH 5-22

How Would You Answerthe Following Questions?

1. Another name for a banquet/event order (BEO) is a _______.

2. Staff who meet with the customer are the only persons who require a BEO. (True/False)

3. The _______ cook is responsible for preparing cold foods.

4. Grill marks are made (before/after) the meat is cooked.

OH 5-23

Key Term Review

À la carte restaurant

Al dente

Bain-marie

Banquet

Banquet/Buffet event order (BEO)

Blanch off

Buffet

Carving station

OH 5-24

Key Term Review continued

Catering

Chafing dish

Combination oven

Expediter

Fire

Full-service restaurant

Function sheet

Garde manger cook

Grill mark

OH 5-25

Key Term Review continued

In-house event

Line

Line cook

Partially boil

Precooking

Production sheet

Salamander

Steam off

OH 5-26

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.