Generally speaking, the arrangement, materials and dishes of hotel buffet are mostly braised, stewed and cooked dishes in western food, supplemented by salads, bread, desserts and drinks. Menu content mainly includes:
1. Appetizers are basically salty and sour dishes with unique flavor.
2. Soup, including thick soup and clear soup.
3, fish dishes, the grade of the restaurant is obviously reflected from this dish. This includes all kinds of freshwater fish, marine fish and shellfish, generally high-end restaurants, and most fish dishes are imported by air.
Meat and poultry dishes are the main courses. There are cows, sheep, pork, chickens, ducks and geese, which can be boiled, fried, roasted and braised. The freshness and cooking taste of meat birds such as steak and lamb chops also reflect the grade and foundation of cafeteria. Vegetarian dishes are usually arranged after meat dishes, and can also be eaten with meat dishes at the same time. Varieties include lettuce and cooked food.
Desserts in western food are generally eaten after the main course, such as frozen, pancakes, ice cream, fruits, etc. In particular, the proportion of cooking in high-end restaurants is very small or even non-existent. Some restaurants will arrange chefs to make some baked and baked dishes on the spot, and guests will order them now to ensure the temperature and freshness.
Hotel buffet service process
1, buffet style
There are all kinds of exquisite dishes and tableware on the buffet table, and there are tables and chairs around the buffet table. At present, the forms of hotel buffet include the combination of Chinese and western (breakfast) buffet and seafood buffet.
2. Preparation before meals
(1) Before eating, the waiter in charge of the stands should clean the buffet table and put flowers or other decorations on it.
(2) Disinfected tableware should be prepared and placed on one side of the buffet table according to the specified code. In addition, all insulation appliances and kitchen-to-restaurant appliances that are cut and matched for guests on site should be prepared.
(3) Put the food on the Buffy counter before eating, and put the cold dishes, hot dishes, snacks, fruits and drinks in order. Hot dishes should be kept warm in the stove. The method of heat preservation is to connect an electric heating plate under the Buffy furnace to keep the water in the Buffy furnace boiling, so that the food can always keep its temperature. In addition, prepare Buffy clips, plates and tableware for guests to take their meals.
3, in-meal service
(1) When a guest enters a restaurant, the waiter should greet the guest politely, warmly and with a smile, introduce the name and taste of the dish to the guest, and deliver the plate to the guest.
(2) When a guest takes a meal, the waiter arranges the buffet table in time, scatters empty dishes and adds dishes in time, so that the dishes on the buffet table are always rich, clean and beautiful.
(3) Attendants watching the buffet should keep close contact with the kitchen, communicate with all stalls in time when adding food, show the food in the restaurant to the kitchen in time, observe the food in the buffet carefully, and inform the kitchen to add food when there is not much food left. Don't wait until the food is taken out to inform the kitchen to add food, so as to avoid gaps and affect guests' dining.
(4) Arrange the buffet table at any time, classify the dishes and send the used dishes back to the dishwashing room.
Step 4 finish after dinner
Recyclable food should be sorted and taken back to the kitchen for safekeeping for reuse. Clean the dining table quickly and hygienically, and don't spill soup on the table. The decorations on the buffet table should be properly kept.