PREPARING BUFFET BIDANG STUDI KEAHLIAN : SENI,KERAJINAN DAN PARIWISATA PROGRAM STUDI KEAHLIAN : TATA BOGA KOMPETENSI KEAHLIAN : JASA BOGA STANDAR KOMPETENSI : Melayani makan dan minum KOMPETENSI DASAR : MENYIAPKAN HIDANGAN PRASMANAN (BUFFET)

Seni Kerajinan dan Pariwisata PREPARING BUFFET Definition of Buffet Preparing arrangement of place and buffet equipment. Preparing and serving food and bevarage for buffet. Evaluation Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata A. Definition of Buffet Buffet in one type of giving service at the dining room where the whole dishes start from appetizer to dessert had been served, arranged, on the buffet table or on the long table. Guest could choose the dish they want, the waiters who in charge for serving the guest, they stand behind the table until the banquet is finish. Someone who in charge at the kitchen do : 1. As a good host who explaining, serving and helping guest. 2. Cutting the meat and serve it. 3. Adding and completing the dishes on the buffet. 4. Checking the equipment whether it can be used or not. 5. Cleaning up spilled food. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata B. Preparing Arrangement of Place and Buffet Equipment Buffet is one kinds of serving food which is modification or developing from self service method. Commonly Buffet service is served at the restaurant in the hotel or in the special ocassion such as, wedding party, conference, meeting and so on. Special arrangement on buffet is we put the plates on the first row, eating equipment, napkin, bread and butter, continuing with any kinds of dishes based on the menu on the buffet table. The dishes served on the buffet table should be complete, arrange and organize it beautifully, orderly and attractive. Seni Kerajinan dan Pariwisata

The sample of buffet arrangement Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata There are many kind of aspects which are influenced guest’s impression to the buffet presentation, they are : 1. Nature and environment surrounding where the buffet are presented. 2. Lighting for the buffet table and dishes. 3. Sculpture use on the buffet table such as ice sculpture, butter sculpture, or another sculptures. 4. The color of cover used . 5. The time needed for guest for taking the dish. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Mention these types of buffet table! Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Model of Buffet Table Arrangement With Various Shapes. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Model of Buffet Arrangement a) Straight line shape One buffet table go along with a complete dish start from appetizer, soup, main course, dan dessert. Gambar Penataan Meja Buffet Model Straight line shape b) Scramble system More than one buffet tables prepared and arranged disperse, every buffet or stall is filled with one kinds of dish. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata C. Preparing and Arranging Food and Bevarge for Buffet Type of Buffet Tables Arrangement 1. Appetizer and dessert arrange separately from the main buffet table with the main dish. Also for the beverage, such as: ice, tea, coffee, soft drink, etc. 2. As a good host, we should explain the dishes served, helping the guest take the dish they want. 3. Check the composition of food in the chaving dish or platter on the buffet table still in sufficient quantity. 4. Check any equipment used for heating and cooling the dish. 5. Handle problem if there is guest who spilled the food out or in any emergency condition. Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Benefit of The Buffet 1. Could use the material that Dapat mendayagunakan bahan-bahan yang tertimbun lama, atau tersisa dari suatu proses. 2. The work in kitchen getting ease because the whole production processes had been planned and done several days before. Through Buffet Every cooker could Para juru masak dapat mencurahkan imajinasi serta rasa seni dan menambah reputasi hotel. Memudahkan pengaturan dan penyusunan menu. Tenaga kerja diperlukan relatif sedikit Seni Kerajinan dan Pariwisata

Seni Kerajinan dan Pariwisata Based on Restaurant Point of View Could serve many guests in one occasion, this kinds of service need less waiter. Guest could be easily choose the dish they want based on their appetite. Making a new condition in a restaurant by moving or changing the buffet. Decrease food coast and increase the profit. Seni Kerajinan dan Pariwisata

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