What is included in the hotel buffet menu?

Abstract: Buffets can avoid queuing seats, save costs, and entertain many people at the same time. Therefore, many hotels will also use buffets to entertain customers. The hotel buffet menu includes five categories: appetizers, soups, fish dishes, meat and poultry dishes, and desserts. The menu is required to meet the tastes of most consumers. Most hotel buffets are self-service, combining Chinese and Western cuisine. The hotel buffet service process includes pre-meal preparation, mid-meal service and post-meal finishing work. Let’s learn about the hotel buffet together! Contents of hotel buffet menu

Generally, the layout, materials and types of dishes of hotel buffets are mostly stewed, stewed and boiled dishes from Western food, supplemented by some salads, breads, desserts and drinks. The menu contents mainly include:

1. Appetizers, which are basically salty and sour dishes with distinctive flavors.

2. Soup, including thick soup, pureed soup and clear soup.

3. Fish dishes, the level of the restaurant is clearly reflected from this dish. This includes all kinds of freshwater fish, seawater fish, and shellfish. Generally, in higher-end restaurants, most of the fish dishes are imported by air.

4. Meat and poultry dishes are the main course. There are beef, sheep, pork, but also chicken, duck, and goose, which can be boiled, fried, roasted, or braised. The freshness and cooking taste of steaks, lamb chops and other meat and poultry also reflect the class and skills of the cafeteria. Vegetable dishes are generally arranged after meat dishes, or they can be eaten at the same time as meat dishes. There are varieties of lettuce and cooked food.

5. Western desserts are usually eaten after the main course, such as jelly, pancakes, ice cream, fruits, etc. In particular, high-end restaurants have less or no proportion of grilled dishes. Some restaurants will arrange for chefs to prepare some grilled and grilled dishes on site, and guests can order and eat them to ensure the heat and freshness.

Hotel buffet service process

1. Buffet format

A variety of exquisite dishes and tableware are placed on the buffet table, and the buffet table is surrounded by There are dining tables, tables and chairs. The current forms of hotel buffets include Chinese and Western (breakfast) buffets and seafood buffets.

2. Preparations before the meal

(1) Before the meal, the waiter in charge of the stand must clean the buffet table in place. The buffet table can be placed Decorate with flowers or other decorations.

(2) Sufficient sterilized tableware must be prepared and stacked on one side of the buffet table in accordance with regulations. In addition, heat preservation utensils and kitchen utensils must be prepared on-site for guests in the restaurant. All utensils must be prepared.

(3) Before starting the meal, place the food on the buffet table. Cold dishes, hot dishes, snacks, fruits, and drinks should be arranged in order, and the hot dishes should be placed in the buffet stove. The method of heat preservation is to connect an electric hot plate under the Buffy stove to keep the water in the Buffy stove boiling, so that the food can always maintain its temperature. In addition, Buffy clips and dinner plates for guests to take food must be prepared. , tableware, etc.

3. Service during meals

(1) When guests enter the restaurant, the waiter should greet the guests politely, enthusiastically, and with a smile, and introduce the dishes to the guests. Name, taste, deliver plates to guests.

(2) After the guests take the food, the waiters tidy up the buffet table in a timely manner, scatter the empty dishes, and add dishes in a timely manner, so that the dishes on the buffet table are always rich, clean, and beautiful.

(3) The waiters at the buffet table should maintain close contact with the kitchen. When adding food, they should communicate with each stall in a timely manner. They should show the food situation in the restaurant to the chef in a timely manner and be careful. Observe the food on the buffet table. When there is not much food left, notify the kitchen to add food. Do not wait until the food is gone before notifying the kitchen to add food to avoid gaps and affect the guests' dining

( 4) Keep the buffet table organized at all times, classify the dishes, and return used dishes to the dishwashing room.

4. Finishing after the meal

The food that can be reused should be sorted out, withdrawn to the kitchen and properly preserved for reuse. When cleaning the dining table, be quick and hygienic and do not spill soup on the table.

Buffet decorations should be taken care of properly.