Food and Beverage Training Manual

MAIN DINING ROOM

2018

Buffets The buffet station for main dining room is an extremely important and vital part of operation in the main dining service. The reason for this is that it is used as a main source of food service when catering for large amounts of member’s i.e. Christmas and New Year’s Eve, whilst also giving a huge range of food diversity for the member. The most important things to do to create a perfect buffet:  Always have a large amount of artichokes and B&B dollies on hand as you always use more than you think.  Create a diverse utensil box that can suit every station as this can waste time going back for utensils all the time. And every round table must have a center piece, also where center station are used such as brunch and BBQ.  Make sure all buffet linen is clean and ironed skirts to make it as presentable as possible.  Power outlets are placed across the whole room make sure there is no more than three heat lamps per socket and that health and safety is abided by.  Frenchman’s Creek carpets must be placed where chefs stand or where wire is laid to avoid tripping and falling.  Plates must be polished before being placed on the buffet it is not only for cleanliness but also presentation.  Here we present a guide for shopping list. Make sure that if you already have some of these products in the back office you don’t need to bring the same amount just the difference. Most of the time when we have and event where the lounge needs to be open, we make sure to bring some products such peanuts, mix peanuts, olive we already have, silver containers, and in the tables B&B plates.

SHOPPING LIST WALK IN COOLER

Quantity

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Fridge

Regular Milk

1

Skim Milk

1

17