TY  - BOOK
AU  - McDermott, Rupert.
TI  - Modern buffet presentation
SN  - 9781641722322
AV  - TX738.5 .M63 2020
U1  - 642.4 M14 23
PY  - 2020///
CY  - New York, NY, USA
PB  - Published by Larsen and Keller Education
KW  - Buffets (Cooking)
KW  - Food presentation
KW  - Dinners and dining
KW  - Methodology
KW  - Cooking
N1  - 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; CBA; Bachelor of Science in Hospitality Management
N2  - 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
ER  -