Each guest hopes for the presence of a professional and competent staff, which will make it more pl

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We offer our readers the material for the students of one of the training, which was conducted in the fall of the German-Ukrainian center of hospitality in the context of improving the quality of hotels and restaurants of the host cities for Euro 2012.
Subject sideboard or buffet is not something new to the world of hotel business, but to date professionally practiced only in 25-30% of Ukrainian accommodation facilities. Therefore, we think that it will be useful to refresh the information on the pages of our publication. The materials of the training shown to our coach - Mr. Paul Kanwar, we have added a number of comments from the experts of the magazine "The hotel and restaurant business." In the author's text instead of the usual phrase "buffet", we will use it, the term "buffet", which is widely used in European culinary practices.
Buffet - a special way of serving dishes. esohoje Instead of the standard set of dishes (appetizers, salads, main course, dessert), which are served on the table for the guest in the buffet service, these dishes are offered at the same time on separate tables or special lunch counter. Thus, the guest is allowed to self-service according to your preferences.
Distinguish esohoje between cold and warm buffet buffet: cold buffet provides for the filing of cheese, sausages, fish, salads, baked goods, oils, small dishes and a variety of desserts; warm buffet - in addition to all the above dishes are served soups, a variety of meat and fish dishes, as well as a number of side dishes.
In today's restaurant business catering services has become particularly popular in the United States in the 70s of last century, when the development of networks buffet restaurants, where for a fixed fee customers can have up to full saturation. esohoje And if we talk about the history, the snack bar with racks as the solution to maintain a 17veka invented, and in the late 18th - early 19th century in France, Napoleon introduced the fashion for a quick use of food standing ("food that is taken by hand") at the top of society.
Buffets are becoming increasingly popular among consumers and are an important esohoje marketing tool for many businesses catering. The main feature of the economy in terms of the restaurant is exactly that with this service the customer is offered a specific set of dishes esohoje from the lump (total) esohoje price.
There is a wide range of catering services: permanent stationary cupboards, which operate over the entire period of service with a constant range. Funds are also themed buffets offering dishes separate species - and the choice of dishes can be very limited. There are also so-called "flying" buffets, where ready-made meals spread on trays and waiters every customer can get exactly what dish to your taste. This type of buffets for events taking place in confined areas or when the device improvised events.
Restaurateur needs to understand what type of buffet is best suited for a specific target audience - a permanent stationary cupboard, sideboard festive theme, buffet breakfast, lunch or dinner, buffet, sideboard specialized in conducting promotional esohoje activities and sales, esohoje or "flying buffet."
Economy esohoje buffet features guest services. Device buffet as a marketing tool is of great economic importance esohoje for the production of gastronomic. Buffets are becoming increasingly popular with consumers, and the menu - more and more competitive in the market.
Buffet requires much less maintenance than traditional esohoje serving dishes, esohoje as guests are served mostly on their own. Staff should only enhance the front those dishes that are more popular, if necessary, serve drinks and clean the dishes - a classic approach, such as breakfast, lunch, dinner in the hotel restaurant. esohoje Proceedings buffet is absolutely clear, esohoje expenses has a clear and specific.
Each guest hopes for the presence of a professional and competent staff, which will make it more pleasant to stay in the restaurant and guarantees the normal level of service. Of course, there are different types of guests: some seek to eat tasty and economical, while others - only accustomed to the best, and pay little attention to the price. The latter are usually bought for breakfast fresh juices and specially brewed coffee for them, encourage waiters esohoje tip.
Guests esohoje expect esohoje service from a qualified staff that will always be able the help