1. Banquet and Buffet Food Production5
Food Production

2. 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.
Instructor’s Notes
Indicate that these objectives (competencies) drive the information in the chapter and in this session.
Ask the following question, “What is the main difference between a banquet and a buffet?”

3. Banquets and Buffets Banquets Buffets
Ceremonial dinners honoring a guest or an occasion
Buffets
Meals at which guests serve themselves from various dishes displayed on a table or serving line
Instructor’s Notes
Indicate that both types of meals require menu planning skills that recognize kitchen and equipment capacities.
Full-service and banquet-service meals are more kitchen intensive than buffet-service meals if they have been planned correctly.
The main difference between à la carte meals, banquets, and buffets is the serving time:
Banquets must be served to a predefined number of guests within a relatively short time period.
À la carte diners eat at various times during specified hours of service.
Buffet service requires food to be available when the customers come to the serving line.
If applicable, refer students to Exhibit 5b on page 98 to compare banquet and buffet service relative to some planning, production, and serving factors.

4. Banquets and Buffets continued
Instructor’s Notes
If applicable, have students review Exhibit 5b on page 98.
Point out the necessity of holding food for a banquet at a proper service temperature.
Mention that when holding food on a buffet, not only is maintaining the appropriate temperature important but also maintaining the cleanliness of the buffet line. Ask students, “Why is cleanliness of a buffet line important?” “What are some ways to maintain the cleanliness of a buffet line?”
Production techniques including the use of standardized recipes for all items are the same for banquet and buffet operations.

5. Factors Influencing Quantity Events
Kitchen capacity is critical.
Kitchen layout is very important.
Instructor’s Notes
Without sufficient kitchen capacity, even a simple banquet menu will overwhelm the kitchen.
The kitchen layout affects efficiency and impacts some of the kitchen functions during food production.
Note that the proper equipment is needed at each point in the flow of food through the operation.

6. Kitchen Equipment Considerations
Storing area
Cooking area
Hot preparation area
Assembly and carving area
Cooling area
Holding area
Reheating area
Instructor’s Notes
The number of equipment items and their type and size depend on the menu, the size of the establishment, and the type of service.
A kitchen planned to produce specific menu items for a table-service operation may not necessarily be able to produce the same items in the quantity needed for a banquet or buffet. Menus for these event must be carefully planned by considering available equipment.
If applicable, request that students review examples of equipment required at each step in the flow of food noted on pages 99–100 in the chapter.
Review special concerns for planning à la carte restaurant menus.

7. À la Carte Menus Must provide balance among cooking stations.
Recipes require testing before service.
Instructor’s Notes
Balancing production among cooking stations helps to assure that menu items can be produced in the proper volumes and in the appropriate amount of time. As well, this helps to lower the employees’ stress levels.
A trial-and-error period for new menu items may be required to help assure that production and service staff know how to, respectively, properly prepare and serve the items.
Special concerns are also important when planning menus for special events.

8. Special Event Menu
Each menu may differ from those used at previous events.
Preplanned menus are typically available for customer consideration.
Instructor’s Notes
Inexpensive sauces can make a major impact on a dish.

9. Event Logistics Banquet guests will enjoy their meal.
Instructor’s Notes
Indicate that the first factor to consider is whether an event will be held on-site or off-site.

10. Location of Special Events
In-house events are held at the property.
Off-site events are provided at external locations.
Instructor’s Notes
Some restaurants have special rooms or can set-up tents near the establishment.
For many off-site events, food is prepared in-house and then transported to the event’s location.
Sanitation is always a special concern when producing and maintaining high-quality food.
Remind students that foodservice operators are not exempt from serving safe food when it is being served off-site.
Ask the students to answer the following questions.

11. How Would You Answer the Following Questions?
Meals at which guests serve themselves are called _______.
The main difference between à la carte meals, banquets, and buffets is _______.
The production capacity of the _______ is a critical factor when considering the operation’s ability to offer a banquet.
In-house events are sometimes referred to as on-site _______.
Instructor’s Notes
Buffets
The serving times
Kitchen
Catering
Indicate that significant planning is required for successful banquet and buffet services.

12. Planning for Quantity Events
A banquet/buffet event order (BEO) is a key planning tool.
The BEO is sometimes called a function sheet.
Instructor’s Notes
If applicable, refer students to Exhibit 5e (page 105) to review the types of information contained in a BEO.
Ask the following question, “Why must the information contained in a BEO be very detailed and specific?”
Indicate that much of the information for a BEO is completed based upon interviews with the customer.
Indicate that estimated customer counts are very important when booking events.

13. 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.
Instructor’s Notes
Additional Thoughts:
The typical banquet contact contains a clause that, for example, requires the customer to guarantee a minimum number of guests (For example, the host may guarantee a minimum of 100 persons.) In this instance, he/she will pay for 100 guests even if fewer guests are served.
The foodservice operation may specify the maximum number of guests for which meals will be available based upon the minimum guarantee. For example, the property may prepare 5 percent more meals than needed if the host sets a 100-person minimum. Therefore, the host will pay for 100 meals or the number of guests served (which could be up to 105 guests), whichever is the greater.
Indicate that much information must be obtained from customers when BEOs are developed.

14. Careful Planning with Customers Is Critical
Review menu information including product quality.
Clarify special requests.
Consider beverage and wine needs.
Instructor’s Notes
Meetings with customers about BEO’s will yield information and can be used to suggestively sell additional features to compliment the event.
BEO’s must be provided to all staff who need them.

15. BEO’s Help with Communication
All managers involved with the event require a copy.
BEOs help to coordinate production and service.
Instructor’s Notes
The key to running a smooth event is to carefully follow the BEO.
Indicate that it is important to plan effectively to avoid mistakes.
If applicable, suggest that students review other examples of logistic problems noted in Exhibit 5f (page 107).
Ask students for examples of other logistic problems that can occur when special events are improperly planned.
Indicate that menu-related problems can also occur if events are not properly planned.
If applicable, ask students to review additional menu problems that can occur from poor planning noted in Exhibit 5f (page 107).
Ask students for additional examples of menu-related problems that can occur.
Indicate that a production sheet can be used to help ensure food quality in special events.

16. 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.
Instructor’s Notes
If applicable, suggest that students review other examples of logistic problems noted in Exhibit 5f (page 107).
Ask students for examples of other logistic problems that can occur when special events are improperly planned.
Indicate that menu-related problems can also occur if events are not properly planned.

17. 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
Instructor’s Notes
If applicable, ask students to review additional menu problems that can occur from poor planning noted in Exhibit 5f (page 107).
Ask students for additional examples of menu-related problems that can occur.
Indicate that a production sheet can be used to help ensure food quality in special events.

18. Production Sheets Help Ensure Food Quality
Required information is taken from the BEO.
Production sheets are duplicated for all preparation staff requiring them.
Instructor’s Notes
If applicable, request that students review the production sheet shown in Exhibit 5g (page 108).
Indicate that the roles and responsibilities for each area of the kitchen must be defined.

19. 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.
Instructor’s Notes
Additional Thoughts:
Food and beverage operations with large volumes of banquet business are likely to have production personnel responsible for these events and other production staff who are responsible for à la carte food production.
In operations without ongoing special event (banquet) operations, the same production personnel may assist with both banquet and à la carte food preparation. This is the reason that planning is required to assure that à la carte operations are not disrupted while banquet production and serving takes place.
Indicate that expeditors are frequently used in à la carte operations.

20. What Is an Expediter? Coordinates placement of orders by service staff
Coordinates the production of orders by production personnel
Instructor’s Notes
Point out that an expediter is typically used in large operations during times of high production volume. Small operations do not usually have expediters. Even large operations will not use an expediter during times of slower production volume.
If applicable, request that students review Exhibit 5h (page 110) to view the sequence of placing and producing items in one kitchen.
Indicate the importance of understanding basic techniques for precooking food.

21. Precooking Foods Definition: To partially cook food in advance of use
Common precooking processes:
Blanch off
Steam off
Partially boil
Instructor’s Notes
Precooking helps to ensure that food is cooked thoroughly while retaining quality and attractiveness.
When an order is called, the line cook finishes the cooking.
Sauces and bases for many dishes are usually prepared in advance.
Ask students to answer the following questions.

22. How Would You Answer the Following Questions?
Another name for a banquet/event order (BEO) is a _______.
Staff who meet with the customer are the only persons who require a BEO. (True/False)
The _______ cook is responsible for preparing cold foods.
Grill marks are made (before/after) the meat is cooked.
Instructor’s Notes
Function sheet
False
Garde manger
Before
Indicate that several key terms were discussed in the chapter.

23. Key Term Review À la carte restaurant Al dente Bain-marie Banquet
Banquet/Buffet event order (BEO)
Blanch off
Buffet
Carving station
Instructor’s Notes
À la carte restaurant—foodservice operation that prices menu items separately
Al dente—term used to describe vegetables or pasta that are firm (not soft or mushy)
Bain-marie—hot-water holding unit in which food containers can be placed to keep them at proper (safe) holding temperature before the contents are served
Banquet—ceremonial dinners honoring a particular guest or occasion
Banquet/buffet event order (BEO)—specific information for the banquet or buffet event is part of the contract between the establishment and the customer
Blanch off—precooking technique in which green and hearty vegetables are trimmed, cleaned, placed in simmering water, and then shocked in cold water to avoid nutrient loss
Buffet—meals at which guests serve themselves from various dishes available on a table or counter
Carving station—serving station at which the chef carves individual portions from a roasted beef, ham, turkey, or other item
Indicate that additional key terms were discussed in the chapter.

24. Key Term Review continued
Catering
Chafing dish
Combination oven
Expediter
Fire
Full-service restaurant
Function sheet
Garde manger cook
Grill mark
Instructor’s Notes
Catering—act of selling buffets, banquets or other special events to customers
Chafing dish—metal dishes or pans mounted above heating devices used to keep food warm on a serving counter
Combination oven—special ovens that can perform several cooking functions in one oven
Expediter—staff member who coordinates placement of food server orders with their production to assure efficient and high-quality food production
Fire—culinary term referring to placing a meat item on the grill
Full-service restaurant—same as à la carte restaurant
Function sheet—same as banquet/buffet event order (BEO)
Garde manger cook—food production staff member who is responsible for the preparation and storage of cold foods such as salads and dressings
Grill mark—burn prints from the grill that are seared onto a meat product
Indicate that several final key terms were discussed in the chapter.

25. Key Term Review continued
In-house event
Line
Line cook
Partially boil
Precooking
Production sheet
Salamander
Steam off
Instructor’s Notes
In-house event—banquets or buffets held on-site
Line—part of the kitchen where menu items are prepared and portioned closest to the area where they are picked up by service personnel
Line cook—cook with responsibility for a specific cooking function in the kitchen
Partially boil—precooking technique that involves partially cooking pasta products before they are ready to serve
Precooking—technique to partially cook food in advance of its service
Production sheet—tool used to plan the activities for the day including banquets, buffets, and other special events
Salamander—small boiler typically located on a shelf above a range oven
Steam off—precooking technique similar to blanching; however, the food is not submerged in a liquid and, instead, is steamed above water

26. 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.
Instructor’s Notes
Ask students to do a personal assessment of the extent to which they know the information or can perform the activity noted in each objective.