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24 Cards in this Set
- Front
- Back
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Grosse piece |
A centerpiece consisting of the principal food offered |
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Risers |
Used on the buffet table as a base for platters |
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Buffet service |
Front waiters are stationed begins the buffet table to serve diners, then they have trays with drinks for diners at table |
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Theme |
Sets the tone of the event |
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Chaffing dish |
Used to keep foods at proper room temperature |
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Layout |
Structure if the room, equipment setting, seating, etc. |
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Single sided buffet |
A buffet that serves foods from one lane |
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Double-sided buffet |
Two sides, serves identical food |
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Buffet |
Am event where all food is set up for guests |
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Chafing dish |
A metal heating unit used to keep foods warm at table side |
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Menu |
Once the theme is identified |
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Height |
Drawn to the highest point of the plate |
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Pattern |
Foods should be arranged in an interesting pattern |
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Colors |
Colors of the foods should compliment or contrast with either |
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Negative space |
Space left unused |
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Texture and shape |
Try to use a variety of shapes and textures |
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Spacing |
Allow 1 linear foot from each item on the buffet |
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Reach |
Place all goods in easy reach |
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Accompaniments |
Accompaniments place the right garnishes, sources or other accompaniments near the food |
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Decor |
Non-edible objects or props grace the buffet table |
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Butler service |
Servers pass foods or drinks arranged on trays |
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The excitement and beauty of a well designed buffet depends on... |
-The arrangement of foods on their serving pieces -Arrangement of food and decorations on the buffet table |
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Flow |
Foods should be placed in logical order that gives the diner a chance to make a meal |
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Labels |
An unattended buffet may not give the diner an opportunity to learn about particular dishes |
