Answer: (1) Make sure that there is enough space to arrange the dining tables, and the number of dining tables should fully consider the progress of the guests in taking food, so as not to cause the guests to wait in line or sit in their seats for a long time.

(2) For the dishes operated on site, such as bean curd and roast duck, the service time is a little longer, and for the main dishes such as roast steak, which are popular with guests, an independent supply booth should be set up to avoid crowding.

(3) In order to highlight the theme, a decorative table, usually a dessert fruit table, can be arranged in the main part of the hall.

(4) The layout design of the buffet dinner is divided into two forms: seating and non-seating, so its table design forms are also different.

(5) The calculation method of the dining table area in the layout design of the buffet dinner should be determined according to the size and quantity of dishes in the kitchen and the size and quantity of decorations on the dining table.

(6) Pay attention to the flow direction of the food-taking route of the guests. The intersection of people should be at the food-taking mouth, not at the tail of the food-taking place. This is because the guests should hold dishes full of dishes, and it is dangerous to pass through the crowd. In addition, try to separate from the route of the chef with vegetables.