BUFFET

A. Buffet History

Since a buffet involves diners serving themselves, it has in the past been considered an
informal form of dining, less formal than table service. In recent years, however, buffet meals are
increasingly popular among hosts of home dinner parties, especially in homes where limited
space complicates the serving of individual table places.

Swedish smörgåsbord buffet

The buffet table originates from the brännvinsbord (Swedish schnapps, or shot of alcoholic
beverage) table from the middle of 16th century. This custom had its prime during the early 18th
century, and was developed into the more modern buffet around the beginning of 19th century.
The smörgåsbord buffet did not increase in popularity until the expansion of the railroads
throughout Europe

The smörgåsbord table was originally a meal where guests gathered before dinner for a pre-
dinner drink, and was not part of the formal dinner that followed. The smörgåsbord buffet was
often held in separate rooms for men and women before the dinner was served

Smörgåsbord became internationally known as "smorgasbord" at the 1939 New York

The term buffet originally referred to the French sideboard furniture where the food was
served, but eventually became applied to the serving format. The word "buffet" became popular
in the English-speaking world in the second half of the 20th century after the Swedes had
popularized the "smorgasbord" in New York. The word is now fully accepted into the English
language.
Modern sideboard furniture, used for serving food

While the possession of gold and silver has been a measure of solvency of a regime, the
display of it, in the form of plates and vessels, is more a political act and a gesture of
conspicuous consumption. The 16th-century French term buffet applied both to the display itself
and to the furniture on which it was mounted, often draped with rich textiles, but more often as
the century advanced the word described an elaborately carved cupboard surmounted by tiers of
shelves. In England such a buffet was called a court cupboard. Prodigal displays of plate were
probably first revived at the fashionable court of Burgundy and adopted in France. The Baroque
displays of silver and gold that were affected by Louis XIV of France were immortalized in
paintings by Alexandre-François Desportes and others, before Louis' plate and his silver
furniture had to be sent to the mint to pay for the wars at the end of his reign.

During the 18th century more subtle demonstrations of wealth were preferred. The buffet was
revived in England and France at the end of the century, when new ideals of privacy made a
modicum of self-service at breakfast-time appealing, even among those who could have had a
footman servant behind each chair. In The Cabinet Dictionary of 1803, Thomas Sheraton
presented a neoclassical design and observed that "a buffet may, with some propriety, be restored
to modern use, and prove ornamental to a modern breakfast-room, answering as the china
cabinet/repository of a tea equipage".

20th century

Dinner buffet in Americus Hotel (1955)

In a 1922 housekeeping book entitled How to Prepare and Serve a Meal, Lillian B. Lansdown
wrote:

The concept of eating a buffet arose in mid 17th century France, when gentleman
callers would arrive at the homes of ladies they wanted to woo unexpectedly. Their
surprise arrival would throw the kitchen staff into a panic and the only food that could be
served was a selection of what was found in the cold room.

The informal luncheon or lunch — originally the light meal eaten between breakfast
and dinner, but now often taking the place of dinner, the fashionable hour being one (or
half after if cards are to follow) — is of two kinds. The "buffet" luncheon, at which the
guests eat standing; and the luncheon served at small tables, at which the guests are
seated....

The knife is tabooed at the "buffet" lunch, hence all the food must be such as can be
eaten with fork or spoon. As a rule, friends of the hostess serve... The following dishes
cover the essentials of a "buffet" luncheon. Beverages: punch, coffee, chocolate (poured
from urn, or filled cups brought from pantry on tray); hot entrées of various sorts (served
from chafing dish or platter) preceded by hot bouillon; cold entrées, salads, lobster,
potatoes, chicken, shrimp, with heavy dressings; hot rolls, wafer-cut sandwiches (lettuce,
tomato, deviled ham, etc.); small cakes, frozen creams and ices.

The informal luncheon at small tables calls for service by a number of maids, hence the "buffet"
plan is preferable

B. Buffet Definition

A buffet (UK: /ˈbʊfeɪ/, US: /bəˈfeɪ/, from French: sideboard) is a system of serving meals in
which food is placed in a public area where the diners serve themselves. A form of service à la
française, buffets are offered at various places including hotels, restaurants, and many social
events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure
prices by weight or by number of dishes. Buffets usually have some hot dishes, so the term cold
buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold
buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are
designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, foods
on cocktail sticks, etc.

The essential feature of the various buffet formats is that the diners can directly view the food
and immediately select which dishes they wish to consume, and usually also can decide how
much food they take. Buffets are effective for serving large numbers of people at once, and are
often seen in institutional settings, such as business conventions or large parties

C. Buffet Layout
Banquet Table Sizes & Table Capacity

 Round
 30" Round Seat 2-3 People
 36" Round Seat 4 People
 42" Round Seat 5 People
 48" Round Seat 6 People
  54" Round Seat 7-8 People
 60" Round Seat 8 People
 66" Round Seat 9-10 People
 72" Round Seat 10 People
 Need more than 10 at a round table?
 This is how many will fit comfortably.

 Square
 24" Square: 2 People
 30" Square: 4 People
 32" Square: 4 People
 36" Square: 4 People
 42" Square: 8 People
 60" Square: 8-12 People (12 is a "little" tight)
 Rectangular
 18 x 60 Seminar Seat 2 (1 Sided)
 18 x 72 Seminar Seat 3 (1 Sided)
 18 x 96 Seminar Seat 4 (1 Sided)
 30 x 48 inch Rectangles Seat 4 People
 30 x 72 inch Rectangles Seat 6 People
 30 x 96 inch Rectangles Seat 8 People (Cap the ends to make 10)

1) Standard Banquet Table Height

Standard table height is 29"-30".

All of our folding tables are 29" or 30" in height, UNLESS otherwise noted.

2) Standard Banquet Table Width (for rectangular tables)

For banquet dinners and other functions when people will sit on both sides of the table, 30" is the
most common table width.

Wood tables are also available special order in 36" width. These are not commonly ordered,
because most event planners need to utilize their space efficiently.
 3) Space Efficiency & Table Placement

If aligning 8 foot banquet tables end to end, you may add 1 chair for each "joint" on each side.
(See picture to right) This should only be done if space is limited.

In order to maximize the amount of round banquet tables you can fit in a room, place them as
illustrated in the picture to the right. Diagonal placement is more space efficient than lateral
rows.
Banquet Setup Diagrams and Illustrations

1) Classic Banquet Style Placement

Classic banquet style table placement consist of long rows of rectangle banquet tables with seats
on both sides. This setup will allow for the most seats in a room. Notice in the picture an extra
person is added at the "joint" of each table. The setup allows for a head table to be placed at the
front of the room, like shown in the illustration.

2) Banquet Round Style

The picture illustrates banquet style with round tables. Notice the rows are off center in order to
maximize seating.
 3) Conference Style

Conference style is great for critical thinking discussions. This is the most productive setup when
decisions need to be made. You finally have the board of directors all in one place, so develop
your action plan in great time. Common setup includes 4 eight foot tables. Conference style is
NOT ideal for groups of more than 30 people. For groups of more than 30 and
discussion/interaction needs to be made, U shaped is ideal.

The illustration below is setup for 22 people. 4 30x96 tables are used, and it utilizes 1 extra
chair at the "joint" of the tables.

Conference Style For 22 People

Hollow square setup is much like conference style, except the inside of the square is hollow. The
illustration shows a hollow square setup for 50 people using 10 30x96 tables. Dimensions are 21
ft x 24 foot.

5) Hollow Square w/ Serpentine Tables

The hollow square diagram below utilizes serpentine tables at the corners. The illustration is
setup for 44 people. It uses 4 serpentine tables, and 8 30x96 rectangle tables.
 6) U Shaped Setup

The picture shows a U-Shaped setup for 27 people using 6 30x96 tables.

Dimensions of 27 Person Setup

 Side :222 inches

The U shaped setup works well for presentations where there will be interaction between the
guests, and the speaker. The speaker can walk up and down the hollow box inside the "U"
interacting with the guests. This style setup can be used for meetings, dinners, or watching films.

When setting up "U" shaped, you may place a video projector etc. at the front of the hollow part
of the "U".
 7) U Shaped Setup w/ Serpentine Tables

The U Shaped diagram utilizes serpentine tables at the corners. The diagram is setup for 26
people. It uses 8 8 foot tables, and 2 serpentine tables.

8) U Shaped w/ Head Table Inside U

You may also place the head table inside the legs of the "U" like shown in the picture to the
right. This table placement adds 3 seats to the head table.
 9) U Shaped Plus

The U shaped plus style can be used when space is limited. Chairs are placed in the "hollow" part
of the U. This is takes away some of the advantages of the hollow part of the U. IMPORTANT!
In order to setup like this, you need to have either the head table inside the "U" or more than 2 8
foot tables for the head table. Otherwise there will not be enough room for the chairs inside the
"U".

10) Theatre Style Setup

Theatre style banquet setup is the most space saving design. If your event is a speech or lecture,
this is the setup for you. You may administer this setup for watching films, or performances.
Banquet chairs are faced towards the head table in front of the room.
 11) Classroom Style Setup

The classroom style setup is great for orientations or any other presentation when the guest will
need to be writing/eating while observing. Our seminar tables are most suitable for saving space
with this setup. Seminar tables have a smaller width than standard banquet tables.

12) V Shaped Setup

V shaped setup is much like classroom style, except for the tables are tilted toward the speaker.

13) Auditorium Style Setup

Auditorium style setup is very similar to theatre style. The chairs in the outer area are angled
toward the speaker more so than the inner.
 14) Herringbone "Fishbone" Style Setup

Herringbone style setup is for dinners that will involve a speaker. The alignment of the tables
allows for most guests to be comfortable while facing the speaker. The tables are turned at an
angle toward the head/speaker's table. Chairs are placed on both sides of the tables. If using your
standard 8 foot banquet tables, it is recommended to place 3 chairs on each side due to some
guest wanting to turn their chair a little more. Placing 4 chairs on each side is perfectly fine if
need be.
 15) Semi Circle

Semi circle setup is great for meeting when interaction is needed with the speaker.The setup to
the right is an illustration of semi circle setup using 8 foot rectangle tables. The tables have seats
only on 1 side. There is a head table, or podium at the front of the open part of the circle. The
illustration is a semi circle diagram for 48 people, and uses 12 8 foot tables.

16) Circle Style

Circle style is much like semi circle except the circle is completely closed off. The illustration to
the right is for 96 people, and utilizes 24 8 foot tables.
 D. Buffet Style and Concept

All You Can Eat

Just as the name implies, this type of buffet offers guests the most bang for their buck. Typically
customers pay one price and serve themselves from different stations, ranging from hot items, a
salad bar, and dessert station. Many restaurants, like Old Country Buffet or HomeTown Buffet,
offer this type of service. As the obesity epidemic in the United States continues to rise, the all-
you-can-eat buffets are losing popularity.

Cafeteria Style

Less prevalent in restaurants is the cafeteria style buffet. In this type of restaurant buffet,
customers select plates of food as they pass through a line. They might take a plate with a pre-
made sandwich, a plate with a dessert and a cup of soup, for example.

Special Occasion

Many restaurants will offer a buffet as a restaurant promotion or for special occasions. For
example, as a restaurant promotion, a restaurant might offer a special seafood buffet on the first
Friday of every month. Or they might offer a special Mother’s Day brunch buffet instead of a
regular menu.

Catered

Restaurants who offer catering services use buffets to feed large groups of people quickly and
efficiently. Weddings, business meetings, holiday parties are all ideal situations for a catered
buffet. Restaurants can also provide catered buffets off-site, expanding their business further.

Healthy Concepts

Some restaurant chains are built around the perception of healthy buffet choices. Soup
Plantation, for example, offers a "healthy all-you-can-eat" buffet. With an array of salad bars and
soups and fresh produce available, the chain features 97 units in the US. It's important to note
that as restaurant menus continue to receive more scrutiny from both public health advocates and
the public, many chains who emphasize "fresh," "healthy," or "organic" ingredients are coming
under fire about the high calories of menu items.

Benefits

The most obvious benefit of a restaurant buffet is that you can feed a large quantity of people
with minimal amount of staff. It is great for payroll. It also allows you to rotate the food in the
restaurant kitchen faster. Buffets as special promotions can draw in customers on a budget who
may not normally dine out at your restaurant. And a buffet offers a great way to cut food costs
and increase profit margins, so long as you understand how to price your buffet menu.
Drawbacks

While you save on payroll, the price for a buffet, even an all-you-can-eat deal, is typically less
than a traditional sit-down dinner. Buffets also require a great deal of upkeep to maintain food
safety as well as aesthetics. Servers or kitchen staff should be continually checking the buffet to
make sure that containers are refilled and the buffet itself is neat and clean, as well as that the
proper temperatures for both hot and cold food.

A classic dining option, buffets will always be a popular choice for large gatherings and other
special occasions. As a stand-alone restaurant theme, buffets have fallen out of favor, but they
are still an excellent way to provide catering services for large crowds. Restaurant owners can
dress up their buffets with elegant food and drink pairings and unique presentations.

E. Types of Buffet
a) Meal Period Buffet
 Served during particular time of a day
 Include in between (happy hour)
 Service of late night buffet snack
b) Brunch Buffet
 Made of Breakfast and lunch food
 Offers a full array of hot and cold food
 Includes (eggs dish, fruits, …..)
c) Fork buffet
 Bite sized food
 Easily handled with the fingers
 Flatware consist of fork and small plate
d) Display Buffet
 Presents a particular or group of item
 Most appropriate for particular holiday or theme
e) Occasion Buffet
 Everything focus on specific occasion
 Offers challenge to menu planner
f) Regional and ethnic buffet
 Dominated by particular area or nationality
 Customs, methods of food should be studied carefully
g) Event Oriented Buffet
 Celebrates an occasion wanted by the restaurants or client
 Slightly different from occasion buffet
h) Seasonal Buffet
 Mark all the four seasons
 Food offered-plentiful, readily available
i) International Buffet
 DAFTAR PUSTAKA
https://en.wikipedia.org/wiki/Buffet
https://www.banquettablespro.com/banquet-table-setup-diagrams
https://www.thebalancesmb.com/restaurant-buffet-2888694
https://www.slideshare.net/joginderpunia/buffet-2858155