HOW TO CHECK THE BUFFET

That the buffet is set up in a clean and proper way with sufficient and clean equipment, enough food for the number of guests with enough space to move around and an efficient flow.

Why is this task important for you and our guests?

Answers: 

1. To maximize guests satisfaction

2. To ensure the buffet is big enough with enough space to move around it for the guests

3. To ensure the buffet has enough food for the number of guests

STEPS	HOW/ STANDARDS	TRAINING QUESTIONS
Check the buffet table.	Check the number of buffet tables against guest attendance. Check the access to the different station and is there enough space around it for the guests to move around.	Why should you check the size of the buffet table / number of tables? Why should you check the access? Why should there be enough space to move around?
Decoration / appeal	Is the buffet themed according to the event order Does the buffet have an appealing look Does it look attractive Is the decoration clean, free of stains and in general good condition	Why should the buffet be themed according to the event order? Why should the buffet look appealing and attractive? Why should the decoration be in a good state and clean?
Check the food items.	Hot food hot & Cold food cold? Check the distribution of food items over the different stations/buffets. Check the food presentation; color, fresh look, final food decoration, etc.	Why should hot food be hot and cold food cold? Why should the food be distributed well over the different stations / buffets? Why should the food look / be fresh? Why should the food have a final decoration?
Check chinaware and cutleries.	Check the quantity of all chinaware and serving cutleries according to the attendance. Make sure all chinaware and cutleries are free of spots. Are there sufficient chinaware stations and easy accessible for the guests	Why should there be enough chinaware? Why should the cutlery be free of spot and clean? Why should the chinaware be easy accessible?
Check the bar.	Enough beverages to be offered for the gusts. Enough glassware to be served. All glassware must be free of spots and no crack. Bar tender on standby / beverage service trays	Why should there be enough beverages for the guests? Why should there be enough glasses for the guests? Why should the bar tender be on standby? Why should there be enough beverage trays?
The following can be taken into consideration:	Liaise with chef to check buffet for standards: Number of buffet tables against attendance. Distribution of food items. Sequence of food According the event order to check the items of the food set up.

Now ask the trainee to practice the task from start to end to test competency.

Summary questions:

1. Why should you check the size of the buffet table / number of tables?

2. Why should you check the access?     

3. Why should there be enough space to move around?

4. Why should the buffet be themed according to the event order?

5. Why should the buffet look appealing and attractive?     

6. Why should the decoration be in a good state and clean?

7. Why should hot food be hot and cold food cold?    

8. Why should the food be distributed well over the different stations / buffets?

9. Why should the food look / be fresh?     

10. Why should the food have a final decoration?

11. Why should there be enough chinaware?

12. Why should the cutlery be free of spot and clean?

13. Why should the chinaware be easy accessible?

14. Why should there be enough beverages for the guests?

15. Why should there be enough glasses for the guests?

16. Why should the bar tender be on standby?    

17. Why should there be enough beverage trays?