SOP – Buffet setup and Maintaining in Banquets
SOP Number: F&B -XX ( SOP serial number and department code )
Department: Food and Beverage Service – Banquet
Date Issued: DATE THE DOCUMENT WAS CREATED
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.
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:
Restock dishes when there are fewer than ten dishes in a stack. Never let a stack get below five dishes.
Make sure each container has an appropriate serving utensil.
Return serving utensils to the correct containers.
Replace utensils that fall on the floor with clean utensils from the kitchen.
Use a damp, food-safe cleaning cloth to wipe spills on the buffet table.
Training Summary questions:
Q1. Why it is important to have a buffet layout which is efficient for guest service?
Q2. What all items taken care while setting up a buffet?
Q3. How to keep hot items hot in Buffet?
Q4. How to replace / replenish food containers?
Q5. How to maintain service ware during banquet function?