HOW TO CHECK A BUFFET?

OBJECTIVE

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.

POLICY

To maximize guests satisfaction

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

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

PROCEDURE

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

Decoration and appeal

Is the buffet themed according to the event order

Does the buffet have a appealing look

Does it look attractive

Is the decoration clean, free of stains and in general good condition

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

Check chinaware & 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

Check the bar

Enough beverages to be offered for the guests.

Enough glassware to be served.

All glassware must be free of spots and no crack.

Bar tender on standby / beverage service 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.