Modern buffet presentation / Rupert McDermott.

By:

McDermott, Rupert

New York, NY, USA : Published by Larsen and Keller Education, 2020Description: viii, 198 pages : color illustrations ; 27 cmISBN:

9781641722322

Subject(s):

DDC classification:

23 642.4 M14 2020

LOC classification:

TX738.5 .M63 2020

Contents:

Chapter 1 Buffet Presentation: An Introduction Chapter 2 Salad Presentation in Buffet Chapter 3 Buffet Platter Presentations Chapter 4 Cocktail Presentation in Buffet Chapter 5 Buffet Table Presentation Chapter 6 Buffet Table Napkin Presentation

Summary: A buffet is a system of serving meals in a manner that all the courses of the meal are displayed in a common area where the diners serve themselves. Most restaurants and hotels serve buffets such as Sunday brunch buffet or all you can eat buffet. A buffet comprises of all courses of a meal such as soup, salads, starters, main course as well as dessert. Buffet presentation is therefore very important in order to attract customers. Innovative presentations with respects to salads and desserts are often featured at a buffet. The tables are laid out in a manner that they have the cutlery for all meals in order to facilitate the dining experience of customers. This book provides comprehensive information regarding buffet presentation. It presents the new techniques and insights into this field. Students and experts associated with the hotel and hospitality industry will benefit alike from this book.

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	College Library General Circulation Section	GC	GC 642.4 M14 2020 (Browse shelf(Opens below))	Available	HNU004292

Includes index.

Chapter 1 Buffet Presentation: An Introduction
Chapter 2 Salad Presentation in Buffet
Chapter 3 Buffet Platter Presentations
Chapter 4 Cocktail Presentation in Buffet
Chapter 5 Buffet Table Presentation
Chapter 6 Buffet Table Napkin Presentation

A buffet is a system of serving meals in a manner that all the courses of the meal are displayed in a common area where the diners serve themselves. Most restaurants and hotels serve buffets such as Sunday brunch buffet or all you can eat buffet. A buffet comprises of all courses of a meal such as soup, salads, starters, main course as well as dessert. Buffet presentation is therefore very important in order to attract customers. Innovative presentations with respects to salads and desserts are often featured at a buffet. The tables are laid out in a manner that they have the cutlery for all meals in order to facilitate the dining experience of customers. This book provides comprehensive information regarding buffet presentation. It presents the new techniques and insights into this field. Students and experts associated with the hotel and hospitality industry will benefit alike from this book.

College of Business and Accountancy Bachelor of Science in Hospitality Management