oh 5-1 banquet and buffet food production food production 5
TRANSCRIPT
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.