Specifically as follows:

The buffet form of the cold meal will generally be more people, larger scale, rich in food. A variety of color, aroma, taste, shape with good food baked a strong atmosphere, so that guests get a good material and spiritual enjoyment. Its service content and procedures for:

①, when the person in charge of the banquet hall received a buffet form of cold meal will be single, first of all, according to the number of meals on the Department of staff to carry out reasonable deployment.

②, the person in charge of the banquet hall together with the head chef, according to the scale of the banquet and the standard of food, to determine the size of the table, and sketches, while the selected decorations (mainly ice sculpture, butter sculpture, flowers, etc.).

3, according to the sketch pulled out of the stage shape. The whole cloth table should be high and low, staggered, bright colors, bright hues, to echo the theme of the banquet.

4, prepare the number of meals corresponding to the tableware. Such as a large dinner plate, large knife and fork, dessert knife and fork. If there is soup, but also to prepare soup bowls, soup spoons; drinking beverages and alcohol cups, such as juice cups, beer cups, red wine cups, white wine cups. If the guests have booked champagne or after-dinner drinks, there will also be champagne glasses and brandy glasses, etc.

5. Prepare a number of warm hot dishes Buffet stove, and equipped with the corresponding Buffet stove with alcohol box, as well as a number of other forks, spoons, food clips, cake spatulas, etc. for guests to pick up the food of the public **** utensils.

6, the above tableware, utensils ready, wash and clean, yard in the cloth table on the fixed position, in order to facilitate guests to use. Plates are placed in the corner of the cold and hot dishes table. Large knives and forks should be wrapped in a cloth and placed on a tray next to the large dinner plates. Dessert plates, knives and forks are placed on the dessert table. Wine glasses, etc. are placed neatly on the bar table.

7. The dishes prepared in the kitchen should be placed on the food table within the specified time before the start of the banquet. At the same time, the waiter will light the innermost one of the three solid alcohol containers placed under the Buffet Stove to keep the hot dishes warm. At this time, the waiter also arranges the utensils used to pick up the various food items accordingly.

8, about half an hour before the party, the person in charge of convening a meeting of all personnel, a clear division of labor, put forward the requirements and precautions.

9, 10 minutes before the arrival of guests, there should be 4-5 waiters hand tray, ready to drink and wine, standing at the entrance to the restaurant.