Catering service (catering): the organization of a buffet

Visiting a buffet or smorgasbord (“sandwich table”), is a variant of the Banquet division “self-service” and dining-rooms.

the Organization of power in the principle buffet is convenient when handling large groups of visitors, participants of conferences, congresses, etc. For Breakfast on average spend 15-20 min for lunch and dinner - 25-30 min. When serving visitors don't have to wait for the ordered dishes and bills. For the organization of a buffet allocate a separate hall or its part convenient for service. In a conspicuous place at the box office post information about opening hours, cost of Breakfast, lunch or dinner. Assortment of buffet depends on the time of meal (Breakfast, lunch, dinner) and includes a variety of dishes that allows each user to compose their diet. Where appropriate, the restaurant can provide clients with special (diet or vegetarian) dishes. For the organization of a buffet is used:

counter for trays;

refrigerated counter with cold and sweet dishes.

shelves-marmites for soup and main hot dishes;

counter for hot drinks;

truck with clutch release devices.

the counter for Cutlery etc.

the Visitors took the tray with a special table standing at the entrance to the hall, and choose persianyouth food on their own, but if necessary they are assisted by chef-consultant.

Now we can talk about what's popular buffet and family restaurants, and beer clubs are widespread salad bars in fast-foods and pizzerias. In fairness, we note that almost in all institutions there are limitations, whether it be limiting the number of approaches or any additional terms. But, of course, such a scheme of service is the rare case when the customer is satisfied, and the owner in profit.