Banquet and Buffet Food Production
5
OH 5-1
 Food Production
Chapter Learning Objectives
 Compare and contrast planning and production
processes for quantity events (banquets and
buffets) relative to full-service meals.
 Identify procedures important in planning
quantity events.
 Review procedures for preparing foods for
quantity events.
OH 5-2
Banquets and Buffets
 Banquets

Ceremonial dinners honoring a guest or an occasion
 Buffets

OH 5-3
Meals at which guests serve themselves from
various dishes displayed on a table or serving line
Banquets and Buffets continued
Production techniques including the use of standardized
recipes for all items are the same for banquet and buffet
operations.
OH 5-4
Factors Influencing Quantity Events
 Kitchen capacity is critical.
 Kitchen layout is very important.
OH 5-5
Kitchen Equipment Considerations
 Storing area
 Cooling area
 Cooking area
 Holding area
 Hot preparation area
 Reheating area
 Assembly and
carving area
OH 5-6
À la Carte Menus
 Must provide balance among cooking stations.
 Recipes require testing before service.
OH 5-7
Special Event Menu
 Each menu may differ from those used at
previous events.
 Preplanned menus are typically available for
customer consideration.
OH 5-8
Event Logistics
Banquet guests will enjoy their meal.
OH 5-9
Location of Special Events
 In-house events are held at the property.
 Off-site events are provided at external
locations.
OH 5-10
How Would You Answer
the Following Questions?
1. Meals at which guests serve themselves are
called _______.
2. The main difference between à la carte meals,
banquets, and buffets is _______.
3. The production capacity of the _______ is a
critical factor when considering the operation’s
ability to offer a banquet.
4. In-house events are sometimes referred to as
on-site _______.
OH 5-11
Planning for Quantity Events
 A banquet/buffet event order (BEO) is a key
planning tool.
 The BEO is sometimes called a function sheet.
OH 5-12
Estimating Customer Counts
 Typically customers must guarantee payment for
a specific number of guests.
 Contracts typically indicate the minimum and
maximum number of guests for an event.
OH 5-13
Careful Planning with Customers Is Critical
 Review menu information including product
quality.
 Clarify special requests.
 Consider beverage and wine needs.
OH 5-14
BEO’s Help with Communication
 All managers involved with the event require
a copy.
 BEOs help to coordinate production and service.
OH 5-15
Logistic Problems
Problem
Result
Inaccurate guest count
Ordering too much or too
little food
Insufficient preparation
equipment
Insufficient preparation time
or staff
Chef may decide to cancel
event due to low number of
guests.
OH 5-16
Menu Problems
Problem
Result
Menu planning not correct
Courses take too long to
serve
Menu items out of season
Not able to keep items at
correct temperature,
especially if off-site
OH 5-17
Production Sheets Help Ensure Food Quality
 Required information is taken from the BEO.
 Production sheets are duplicated for all
preparation staff requiring them.
OH 5-18
Kitchen Responsibilities
 The sous chef is generally in charge of daily
operations.
 Line cooks have responsibility for cooking
specific types of foods.
 A garde manger is responsible for producing
cold foods.
OH 5-19
What Is an Expediter?
 Coordinates placement of orders by service staff
 Coordinates the production of orders by
production personnel
OH 5-20
Precooking Foods
 Definition: To partially cook food in advance
of use
 Common precooking processes:
 Blanch off
 Steam off
 Partially boil
OH 5-21
How Would You Answer
the Following Questions?
1. Another name for a banquet/event order (BEO)
is a _______.
2. Staff who meet with the customer are the only
persons who require a BEO. (True/False)
3. The _______ cook is responsible for preparing
cold foods.
4. Grill marks are made (before/after) the meat is
cooked.
OH 5-22
Key Term Review
 À la carte restaurant
 Al dente
 Bain-marie
 Banquet
OH 5-23
 Banquet/Buffet event
order (BEO)
 Blanch off
 Buffet
 Carving station
Key Term Review continued
 Catering
 Chafing dish
 Combination oven
 Expediter
 Fire
OH 5-24
 Full-service
restaurant
 Function sheet
 Garde manger cook
 Grill mark
Key Term Review continued
OH 5-25
 In-house event
 Precooking
 Line
 Production sheet
 Line cook
 Salamander
 Partially boil
 Steam off
Chapter Learning Objectives—
What Did You Learn?
 Compare and contrast planning and production
processes for quantity events (banquets and
buffets) relative to full-service meals.
 Identify procedures important in planning
quantity events.
 Review procedures for preparing foods for
quantity events.
OH 5-26