7979079070707707 Prerroere Nationally accredited training SITHCCC015 Produce and serve food for buffets Participant guideSITHCCCO15: Produce and serve food for buffets (Participant guide) Copyright smallprint Australia Pty Ltd owns all copyright on its products as detailed in the Copyright Act 1968. You may not totally or partially reproduce these materials without written permission from smaliprint. This includes unlicensed or unauthorised copying in public and private institutions with Commonwealth statutory licenses. This means you may not: + photocopy the whole of, or a substantial portion of these materials, + copy them to include with your written materials + reformat them + publish, scan or upload them to retrieval systems, digital media or file sharing internet sites ‘smallprint vigorously conducts checks of organisations suspected of breaching the legislation. Identified breaches will result in prosecution under the law. If you are a participant in a training program and you are provided with material that is not an inal smallprint document then you are being given inferior material. Should this occur please contact smallprint on (08) 8275 9333. Disclaimer Information contained in this resource is drawn from sources believed to be reliable. The firm, its employees, agents and contractors do not warrant the correctness of the sources used and accept no responsibilty to any person for any errors or omissions or for any loss or damage howsoever caused from the use of this resource. Version control and amendment history Reason Release date Details Unit released June 2016 V3 release (change of assessment model) smallprint review June 2017 No change 2 © smaliprint V3 June 20177790070770707 Prrrrerrr ee Section 1: Learning support material, SITHCCCOAS: Produce and serve food for buffets {Participant guide) Contents Copyright nn Resource overview. About this manal..urnnnsnmnnnnnnsnnannnnni Select ingredients. Confirm food production requirements from food preparation list and standard recipes; calculate the required quantities of buffet food and ingredients according to expected customer traffic... se rencmnnnnseeeeT Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. .nnnm ov 13 Check perishable supplies for spllage or contamination prior to preparation ...-0..22 Produce and present foods for buffets. sen seers 3 Use appropriate cookery methods and standard recipes to prepare foods for buffets.....23 Glaze buffet items to organisational standard: pomeensnneeeneeee AB Produce sauces and garnishes suitable for buffet food items. 52 Produce or obtain appropriate buffet showpieces and decorations ....snsesnnenneennn SS Use organisational buffet display plans to coordinate the layout of buffet; visually evaluate arrangement and presentation of food items and adjust presentation as required; and display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage. Serve, replenish and store buffet foods... Serve food according to organisational standards; follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination... sontnsnnninennnnnnaiennnnie SD ‘throughout the service period to meet customer traffic requirement: Store buffet items in appropriate environmental conditions before and ater the buffet service period. References, Section 2: Assessment and Activities © smaliprint V3 June 2017 3SITHCCCOLS: Produce and serve food for buffets (Participant guide) Resource overview smallprint training and assessment materials are a commercially produced resource designed to support and underpin a Registered Training Organisation's (RTO's) delivery strategies. As a provider of commercially available resources to a range of client organisations, smallprint is aware of and considerate of their clients’ need to be compliant with quality standards such as NVR, AQTF and State VET Regulations. smallprint ensures that all its resources are current according to information provided by the official National Register of Information on Training Packages, training gov.au (TGA). smaliprint has processes in place for the validation of their resources using NVR standards as its quality reference. smallprint assessment tools are mapped and validated against: + elements and performance criteria + performance evidence + knowledge evidence ‘Therefore, smaliprint assessment tools if used correctly should provide the basis for a comprehensive assessment in accordance with the rules of evidence and the principles of assessment. smallprint does not promote that the use of their resources by RTOs will ensure compliance with all VET Regulations. There are a number of requirements which impact on compliance with VET Regulations and it, is the responsibility of the RTO to meet those requirements including the development of their ‘own Training and Assessment Strategy (TAS) or Learning and Assessment Strategy (LAS). smallprint user guide smallprint provides a comprehensive guide on how to use their resources in combination with the RTO’s strategies for training and assessment. This isa free resource which can be accessed at www.smallprint.com.au. Ahard copy will be provided on request. Customisation and contextualisation smallprint assessments may be accessed online and can be customised by the RTO. Where smallprint resources are customised/ contextualised the assessment tools must be re- mapped and validated by the RTO. ‘ © smaliprint V3 June 20177749070707777 Cee rrorr ree SITHCCCO1S: Produce and serve food for buffets (Participant guide) About this manual ‘This is a support resource and must be used in conjunction with the RTO’s training and assessment strategy (TAS) or learning and assessment strategy (tas). Refer to the smallprint user guide for detailed information on using this resource and integrating smallprint resources with the TAS. The user guide is available at https://smallprint.com.au/products/user-guide This resource includes three sections. Section 1: Learning support material This provides content to support independent learning. Section 2: Pre-assessment ‘This includes information to assist with establishing the needs of the participant and planning their assessment activities. Section 3: Assessment This includes details and information relevant to the assessment for this unit, instructions to participants and trainer/ assessors and recording sheets. eAssessment—for online submission Ifa Participant guide is eAssessment-enabled it will contain a unique QR code and web link on the title page. The web link can be typed into an internet web browser or a QR code scanner can be used on a compatible tablet or mobile phone. How to use QR codes [rownenun | ‘To add a QR code reader app to a mobile device: ‘Assessment URL 1. Open the device's mobile app store (App Store, Google | ‘armani fe Wee Play, Windows Marketplace, etc.) ey 2. Search for: qr code scanner Tips =] 3. Download any of the free QR code reader apps then SS pent. To start: 1. Open the OR code reader app on the device. name ee | 2. Hold the device over a QR code so that itis clearly le. You will be prompted to press a button or will be automatically taken to the link. © smaliprint V3 June 2017 sBOODOODDHRRHeaDHBAnDnHBeanBAanBaoOonAnAnAoGanenooAooCaaASs SITHCCCOLS: Produce and serve food for buffets {Participant guide) © smaliprint V3 June 2017reer rrreee ee ‘SITHCCCOAS: Produce and serve food for buffets (Participant guide) Section 1: Learning support material Select ingredients ‘This section addresses the following performance criteria: + Confirm food production requirements from food preparation list and standard recipes + Calculate the required quantities of buffet food and ingredients according to expected customer traffic + Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements + Check perishable supplies for spoilage or contamination prior to preparation Confirm food production requirements from food preparation list and standard recipes; calculate the required quantities of buffet food and ingredients according to expected customer traffic When determining what steps should be taken in order to prepare for buffet service, food production requirements should be ascertained from food preparation lists and standard recipes. This might include: + how much food how many plates how many garnishes ‘what quantity of food needs to be thawed what quantity of salads and vegetables need preparing ‘what quantity of desserts should be prepared ‘what number of table decorations/ centrepieces will be required ‘Most restaurants and food service outlets will have what are called standard portion sizes. ‘This refers to the amount of food that is served per customer for a specific dish. The amount of food should be sufficient to make the customer feel satisfied but not so much that the customer is overwhelmed by food. Standard portion sizes enable the chef to determine raw material costs and to calculate the selling price of dishes. They aid in determining what preparation must be completed before a service period. © smaliprint V3 tune 2017 7SITHCCCOS: Produce and serve food for buffets (Participant guide) Although many variables—time of year, weather, day of the week, special events—affect the hospitality industry, it should be possible to make reasonably accurate estimates concerning the number of customers likely to patronise the enterprise at a given time. In the case of buffet service, if the buffet is for a special occasion it will have been booked, with the number of patrons, the type and quantity of food specified. This makes it relatively easy for the chef to calculate food production and commodity requirements. It also becomes easy to draw up a food preparation list and select the appropriate standard recipes. Calculating commodities The food items offered, the portion sizes agreed upon in an establishment, the standard recipes, and the forecast numbers of customers will determine the products and the amount of product to be purchased. ‘A chef has a wide range of commodities on which to base menu design. Part of the chef's role is to determine what is to be used for specific menu items and to ensure that suitable cookery and presentation methods are applied. To produce quality food for customers, high-quality produce should be purchased at a cost that meets the requirements of the establishment, thus allowing for a nominated profit margin. Recipes provide the basic information on preparation, cookery and service of dishes. Standard recipes (recipe cards) will aid the chef in determining the correct quantities and ratios of product that will be required, and will aid in drawing up the food production list or work flow schedule. If itis necessary to produce food in smaller or greater quantities than the standard recipe yield, appropriate adjustments must be made. 8 © smaliprnt V3 June 2017737777 47134707 cr Prreroeee SITHCCCO15: Produce and serve food for buffets (Participant guide) Standard recipes are used by commercial kitchens to ensure that food is correctly: = costed + prepared = ordered * cooked + stored * portioned + served They include a range of information: + name of the dish + ingredient list in sequential order + exact quantities for each ingredient + method of preparation + preparation time = method of cooking cooking time + portion yield In the case of buffet service foods, the recipes might include presentation detai serviceware, garnishes, and temperature. including Recipes aid in determining how to prepare for the service period, portion control, cost control, minimisation of waste, standardisation and consistency of food preparation and cooking. They enable kitchen staff (chefs or kitchen managers) to calculate the amount of food required, the type of preparation required and the time required for preparation, cookery and service of the dishes on offer. They should be consulted when preparing and when developing work flow plans. Not ail establishments use standard recipe cards; however, they are an extremely useful tool in that if the chef s ill and unable to work, or in the case of staff changeovers, the food quality, style and portion control wil! remain consistent. © smaliprint V3 June 2017 °SITHCCCOLS: Produce and serve food for buffets (Participant guide) The cookery methods to be used for different foods will make a difference to ingredients and to supplies ordered. For instance, if tended that roast meats will be on the menu then it will be necessary to order large joints of good quality meat. If the buffet will include a number of different curry dishes, bulk amounts of cheaper meat cuts will be ordered. If it Is necessary to make up specialised dishes that are not normally available on restaurant menus then a specialist supplier might provide these items. It will be necessary for the staff working at the various stations in the restaurant to confirm the food production requirements by consulting the food preparation list and the standard recipes. The number of customers, measured against portion size, will determine how much of each item is required, Forecasting to calculate food preparation requirements na restaurant or function centre that regularly offers buffets and where bookings predominate it will be relatively easy to determine how many customers to expect. If the restaurant is a buffet restaurant many customers will be walk-ins (customers who come in from the street without making a booking). It is important therefore, that records of customer numbers, the types of food/ menu items that are popular and of food wastage be kept. The executive or head chef is responsible for counting, documenting and recording the ‘number of covers (meals) from each service period. If the organisation has a computerised ordering system at point of sale (POS) this will record the number of covers. Ina café or fast food outlet the POS figures will also aid in calculating turnover and customer numbers. Reference to these records will enable a chef/ kitchen manager to calculate an average number of customers for specific service periods (lunch, dinner) and for specific days of the week. It will also be possible to see to what extent special events or changed conditions affect trade. In general terms, the hospitality and tourism industry is subject to fluctuations. Customer numbers and requirements are influenced by weather, public holidays, seasons, school holidays and special events. 10 © smaliprint V3 tune 201777790790790770707 Prroeroee ‘SITHCCCOLS: Produce and serve food for buffets, {Participant guide) Food and food service is also affected by trends, itis therefore necessary for each enterprise to continuously monitor trends and environmental changes to ensure that products and services continue to meet customers’ needs and expectations. Customer feedback should be sought about the enterprise and about their products/ services. Competitors should also be monitored, making sure to be aware of market trends in order to make any changes necessary ‘to maintain 2 competitive edge. Calculating and preparing incorrect food quantities will result in: + too much food prepared—equalling food wastage and increased costs + too litle food prepared—equals waiting time for customers and customer dissatisfaction + preparing the wrong foods or the wrong types of food—leads to food wastage and increased waiting time for customers + too much stock ordered with the resultant wastage as stack spoils or becomes stale + incorrect foods ordered which necessitates sending stock back, reordering, organisit credit notes or not being able to fulfil customer requirements All of these mistakes will reflect on the enterprise's bottom line. Itis therefore necessary to utilise the appropriate information, develop food preparation lists, confirm food production requirements and use standard recipes and calculate the required quantities of buffet food and ingredients according to expected customer traffic. Buffets Ata buffet, customers serve themselves and are able to eat as much as they like. The buffet will offer a greater range of foods than would be cooked if customers ordered from an ala carte menu and the chef must estimate how much food will be needed. Quantity estimates will be aided by the chef’s experience and by the negotiations conducted when designing the menu and consulting with the client/ customer. ‘The other factor that must be taken into consideration is guest preference. For instance, if prawns comprise one of the buffet dishes, the chef must estimate the likely prawn consumption. Kitchen preparation and mise en place must enable quick and effective food readiness. Work flow for buffet service will differ from that required to prepare and cook food a la minute. © smaliprint V3 June 2017 aSITHCCCO15: Produce and serve food for buffets (Participant guide) Food preparation and work flow plans/ task lists Staff might be expected to develop their own work flow plans or to draw up their own task lists. Once they have the buffet food list and the customer numbers they can do this. ‘The list should be clear, complete and appropriate to the situation and should list tasks in order of importance, taking into consideration length of time applicable to each task, presentation method to be used and temperature control. Marking off each task as it is completed helps staff recognise where they are up to. A task list might also be called a work flow sheet. It might be simple and refer only to whole tasks or it might involve breaking tasks down into their specific steps. ‘Work flow plans and task lists enable everyone to work in a logical, sequential manner, to perform set tasks within prescribed standards and times, in order to make everything ready for «a specific service period or to meet the necessary contractual obligations. They act to clarify responsibility so that each staff member knows what they are responsible for and the areas for which others are responsible, Timing is generally critical. Often a number of different products will need to be prepared at the same time and with buffet meals they will all need to be ready at the same time. This means staff need to complete the preparation, cooking and pre-service storage processes in a logical and safe manner and must accurately confirm food production requirements. Refer to activity 1. 2 © smallprint V3 June 2017777070700 L cr Prrereeree SITHCCCO15: Produce and serve food for buffets (Participant guide) Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements When selecting ingredients from stores staff must know which are the correct ingredients and whether the selected ingredients are fresh and of good quality. Quality end-products are reliant on quality ingredients. For this reason suppliers should be carefully selected to ensure reliability, consistency and quality of raw products and ingredients. Before use, check use-by and best-by dates of dry and wet, perishable products and other ingredients such as milk, cream, cheese, herbs, butters, yeasts, and so forth. Perishable goods should be wasted when their use-by dates are reached or if they have been held at room temperature for longer than two hours. They must be properly stored (refrigerated or frozen) as soon as they are received in order to maintain quality and ensure hygiene requirements are met. Dry goods should be held in clearly labelled containers, in a sound dry storage area, with best- by or use-by dates which should be read before ingredients are used. ‘They should be: + kept in lidded, airtight containers that are clearly labelled and shelved—not stored on the floor + properly rotated—first in first out—labelled and stored so that those which are the oldest, can be used first + stored separately from chemicals Proper storage and use of goods helps ensure food hygiene requirements are met, food poisoning bacteria are prevented from causing harm to purchasers or end-users, food spoilage is minimised and that quality of ingredients is maintained. Labelling of products is important because it supports proper stock rotation. Older goods should be held at the front of shelves and they must always be used before new goods. This helps maintain freshness and prevent waste—FIFO—first in first out. Clean, untainted leftover ingredients should be returned to their storage areas as soon as possible. If supplies are running low or are depleted then organisation procedures for reordering should be foliowed. ‘The recipes used in the organisation, for the particular buffet, will determine what ingredients/ ‘supplies will be selected by staff and how they will be used. FIFO—first in first out Stock rotation is about ensuring that the quality of stock is always at its prime by selling itin such a way that there is never old stock on the shelves. By not rotating stock properly, you run the risk of products becoming contaminated or becoming waste. Both will result in costs to the enterprise. © smaliprnt V3 June 2017 3SITHCCCOLS: Produce and serve food for buffets (Participant guide) ‘The first in first out (FIFO) principle must be followed. This means that old stock must be moved to the front of the shelving on which it is placed and new stock placed at the back. It may mean that existing stock has to be taken off the shelf to enable new stock to be stacked behind it. ‘This applies to frozen, perishable or dry goods. In this manner you ensure that the old stock is, used first, before it becomes stale or outdated or before it presents a health risk to customers. When restocking and rearranging, any damaged or otherwise unsuitable items should be removed. Removed stock must be recorded appropriately as waste. Failure to correctly record and identify such items will result in incorrect totals of stock and be classified as theft or unknown losses in a stocktake, giving false indications of stock movement. ‘The damaged or unsuitable products will then need to be disposed of according to organisational procedures and any specific environmental requirements. ‘Customer requirements and menus The food items to be served for a buffet will generally be agreed between the customers, enterprise management and the chef. Dishes and food types will be dependent on customer wishes and preferences, the type of occasion and the type of service to be provided. For instance, for a large wedding, entrées might be served by waiting staff, with a buffet style main course. Alternately, the meat portion of the main course might be plated and served to ‘customers who then help themselves to salads or vegetables (smorgasbord style), The enterprise providing the buffet service will not necessarily give customers free rein, that is, they will, in most cases, have a menu and specific dishes from which customers choose. The dishes selected by customers might depend on the amount of money they have budgeted for the occasion. Ata formal, evening wedding, a three or even four course meal might be provided for; the buffet menu might include a range of: + soups * entrées + main courses = desserts + cheeses + tea and coffee A buffet wedding lunch might involve lighter foods and less courses. The soup course might, for instance, be omitted. A corporate buffet might only include two courses: main and dessert ‘or main and cheese. ‘The foods served at a breakfast buffet will be quite different from those served at a sit-down lunch or dinner, that is, typical breakfast foods. By the same token, a more casual finger food function ot reception would involve, for instance, service of a range of canapés, cocktail pastries, small sandwiches and other foods that can be easily handled by guests who will eat standing up. “ © smaliprint V3 June 2017T7A770707 I [ Prrereeoe SITHCCCO1S: Produce and serve food for buffets (Participant guide) These days, with current storage techniques and the ability to import fresh foods from around the world, mast foods are available all year round. Foods that are readily available locally ‘might be less costly than those that are imported from interstate or overseas and this might impact on the costing of the buffet menu that is designed. ‘The season/ time of year however, will affect the type of food that people choose to eat. In autumn and winter, for instance, heavy, warming meals, which include thick soups, roasted meats, vegetables, rich sauces and sweet puddings, will be suitable. In summer and spring, lighter foods such as warm salads, lightly sauced meats and fresh fruits or iced desserts are suitable. The temperature, weather and season might determine whether the buffet foods are served hot or cold. Not only must the menu design suit the occasion, it must suit the season/ weather, Customer requirements When designing the menu customer requirements are the most important consideration, The intention of all hospitality organisations is to provide products/ services that meet customer needs and expectations. If this does not occur, then customers will be dissatisfied and dissatisfied customers tell as many other people as possible about their bad experiences. This can be very destructive advertising. On the other hand, satisfied customers will also tell people about their experience and will recommend your enterprise. This is the most credible form of advertising and costs nothing. The quality of food provided for customers will depend on the enterprise's reputation, the capabilities of the chef and kitchen staff, the expectations and needs of customers. Some customers will require fairly complex and sophisticated foods, while others will want simpler food choices. Some will require a wide range of choice, others will be happy to make narrower selections, These needs will be identified when consulting with the client/ customer prior to the design of the menu. ‘Special needs In some cases it will be necessary to accommodate special needs. Foods might need to be prepared, handled, cooked and served to meet consumer needs with regard to food exclusions for allergies and food intolerance or even food exclusions related to specific medications. This could mean that special dishes rmust be prepared for some customers, whilst the other customers serve themselves from the buffet. Other special dietary needs could relate to culture—religious and cultural food taboos, preferences and dietary requirements, some of which will be very strict, for example requirements for halal and kosher foods. It will be necessary to work with clients to ensure that the buffet design can accommodate these needs and that the foods served will provide a dining experience for all of the guests to enjoy. Customers might request vegetarian or vegan foods or foods that are derived from cultural preferences, for example Asian style, Mediterranean or French style foods. © smallprint V3 June 2017 sSITHCCCO1S: Produce and serve food for buffets {Participant guide) Buffet foods might include finger foods, stand-up meals, and sit-down meals. They could include any number of courses and the amount of food to be served will depend on customer needs and food costings. Prior to agreeing to provide a buffet meal for a large group of customers, most establishments consult with the customer and determine a budget or costing for the meal. Many establishments—particularly those which specialise in weddings. and special occasion catering—will have set prices for buffet packages. They will provide a list. of the dishes to be served, the wine and other beverages that will accompany the food and a price per head for the occasion. Customers might negotiate small changes to the menu or to the costing. Themes and menu selections Menus will be designed around the customer's budget. They might be offered options—a range of buffet menu choices. Each package or options will be costed by the enterprise before it is offered to the customers. Customers can then choose according to taste and to the budgeted amount they have available for the function. ‘Menu 1: Seafood buffet This type of menu might be suited to warmer weather and to either a lunch or dinner. Seafood selection Chilled Sydney rock oysters Chilled ocean King prawns with coriander seafood dressing Mussels Chili crabs Fish of the day (eg poached side of salmon) Prawn marsala Crumbed, deep-fried scallops with tartare International selection Roasted, hot and spicy chicken drumsticks Stir-fried Hokkien noodies with vegetables and soy Butter chicken Beef provencale Salads and vegetables Steamed rice Avariety of roasted vegetables Tossed lettuce salad with feta, Spanish onion, semi-dried tomatoes and black olives Traditional Caesar salad, croutons, shaved parmesan, bacon lardons and dressing Rocket and nashi pear salad Roma tomatoes with olive oil and basil dressing, Lentil salad Rice and fruit salad Lebanese bean salad Fresh crusty bread rolls and butter Desserts Platters of fresh seasonal fruits Selection of cakes, pasties and Hot apple strudel Cream Tea and coffee Selection of cheeses 6 © smaliprint V3 tune 2017L L L L L L iL SITHCCCD1S: Produce and serve food for buffets (Participant guide) Menu 2: Outdoor barbecue buffet This would generally be used in warm weather and might be offered as part of a retreat. ‘Mains Marinated steak Gourmet sausages Beef rissoles | Satay chicken kebabs Tandoori chicken, Sides Potato wedges and sour cream. Fried onions Steamed mixed vegetables with Hollandaise roast pumpkin and couscous salad Garden salad with avocado and cherry tomatoes Pasta salad with pesto Potato salad with sour cream and chives ‘Aztec coleslaw with honey dressing Fresh baked Scotch rolls Range of condiments Desserts Dessert cakes Fruit platters Menu 3: For a mid-year social club function buffet This might be used for social clubs or other functions. ‘Mains Bruschetta with Roma tomatoes, basil and garlic Vegetable spring rolls with sweet chilli Curried beef pies with sweet potato tops Tender roast beef in a red wine demi-glace ‘Oven roasted chicken with olive oil and fresh herbs Salads and vegetables ‘Steamed baby potatoes with butter and chives Vegetable melody with Hollandaise sauce Mixed leaf salad with balsamic dressing Pasta salad with basil pesto Potato salad with sour cream and chives Assortment of dressings and condiments Selection of breads and rolls Desserts Slices and tarts Fresh fruit platter © smallprint V3 June 2017 aSITHCCCOLS: Produce and serve food for buffets (Participant guide) Menu 4: For a general function buffet This might be used for any number of functions. ‘Mains Ham glazed with brown sugar Beef in a wholegrain mustard demi-glace Country style chicken with mushrooms and dill in a white wine cream sauce Selection of quiches Salads and vegetables Oven roasted potatoes with garlic and rosemary Steamed mixed vegetables Greek salad with feta, tomato and olives Pasta salad with pesto Roast pumpkin and cranberry salad Assortment of dressings and condiments Selection of breads Desserts Assorted cakes and tortes Slices and tarts Fresh fruit platters Menu 5: For an executive conference This is popular for business conferences. Mains Eye fillet, marinated with wholegrain mustard served with red wine demi-glace Moroccan chicken, marinated in fruit chutney and aromatic spices then grilled to perfection Glazed ham, basted with brown sugar and Stout King prawns—fresh Queenstand King prawns, served on ice with lime and lemon wedges Oysters with sweet chilli and coriander sauce or homemade cocktail sauce Salads and vegetables Baby potatoes with cracked pepper, butter and dill \Vegetables—fresh steamed vegetables with Hollandaise sauce Pasta salad Sun-dried tomatoes, capers, basil and cherry tomatoes with a light balsamic dressing Potato salad with bacon, shallots, sour cream, chives Greek salad—feta cheese, Kalamata olives, cucumber, tomato ‘Sun-dried tomato and basil bread rolls. Dessert buffet Selection of cakes, slices and pastries Tea and coffee ® © smaliprint V3 june 201777707077 reer Prrreoeoee SITHCCODIS: Produce and serve food for buffets {Participant guide) Foods, style of food, methods of cookery and presentation will all depend on the occasion, season, the type of foods available, costs, and on the customer's preferences. Methods of cooking and presenting food, the service provided and the numbers of guests to bbe catered for will also depend on a range of other factors such as the capabilities of the chef and kitchen staff, the type of venue, the size of the event and the resources available to the organisers. Buffet costing ‘When designing a buffet menu the chef and/or kitchen or banquet manager must calculate the cost per dish plus the overall cost of each menu. Most enterprises will have the menus and costings prepared in advance. These will be standard for the operation and can be sent out to customers for perusal so they can make a choice regarding the menu and function style they will choose to have. If the enterprise offers a food and beverage package, then costing will also include beverages and beverage service. Wages costs for both food and beverage attendants must, therefore, be included. Many enterprises offer waiting service over a fixed period, that is, three hours. What this means is that the package will be for a three hour period during which time finger food, entrées, main course, desserts and a variety of wine and beverages will be served. Once the tables have been cleared and the three hour time limit has expired, most staff will withdraw from the service area and only a skeleton staff will remain. If guests choose to extend the period of time in which they continue to party, then new charges for food and beverages will apply. ‘A wedding package at $100 per head might therefore include: + sparkling wine or fruit juice aperitif + finger food + entrée (choice of two) + buffet main course + dessert of wedding cake and homemade ice-cream + tea/coffee + beer (jugs) + white, red, and sparkling wine + orange juice (jugs) Alternately, a menu that comprised only buffet foods—entrée, main and dessert—with the same beverage package could cost (again depending on quality and sophistication of the food, and wine) $65 per head. Without the same need for table service, the wages cost would reduce and the food costs might also reduce. © smallrint V3 June 2017 9SITHCCCO1S: Produce and serve food for buffets (Participant guide) ‘When determining the cost to the enterprise and subsequently to the customer, the chef, hen or banquet manager must take into consideration: + food—sophistication and quality—some foods will be more costly to purchase than others. + preparation and cooking time * capacity of the chef and the kitchen staff * availability of certain foods—some foods will be more readily available than others—this can also affect food costs * portion sizes + cost per portion of each dish + kitchen staff wages + leaning up time + cost to the enterprise of the different beverages/ wines + portions per customer + food and beverage service staff wages + clean-up time + overheads + waste + enterprise profit margins ‘Other cost considerations might include: + room decorations + centrepieces for tables and buffet tables + cost of laundering cloths * number of children to be catered for + chair covers + bonbonniere and gifts for guests + bar attendants = photographs ‘The objective when designing menus is to design menus and options that give customers sufficient choice that will meet their value perceptions while ensuring sufficient profit for the enterprise. Customers must perceive that they will receive value for money. The menus designed by your enterprise will be designed in response to an understanding of your target market and of the needs, wants and expectations of your customers. Buffet menus can be quite cost-effective for the supplying enterprise, as there will be less staff required than for normal table service, the menus are known in advance and some of the food can be prepared in advance. Foods are not cooked to order as with an la carte menu, therefore, kitchen time can be reduced. It will often be possible to accrue discounts on bulk purchases of foods, to further enhance the enterprise's profit margins. Refer to activity 2. 2 © smaliprit V3 June 2017