Questions for Discussion

Appears in

Published 2010

List and describe the three basic buffet service styles. Explain the advantages and disadvantages of each. Describe a combination buffet.
List the five phases of buffet work. Which is most important? Why?
List, in order, the ten steps in buffet planning.
Discuss buffet themes. Include in your discussion the ways in which the theme of a buffet affects all other elements.
List and explain at least five of the guidelines for successful buffet menu planning.
Write a menu for a six-item buffet and draw a line map for it.
Discuss the advantages of presenting separate buffet stations. List the additional advantages of action stations.
Explain the difference between structural props and visual props. How are structural props used? What functions do visual props fulfill?
Calculate the entrée food quantities needed for a four-entrée buffet for 200 guests.
You have planned a buffet menu having a total food cost of $237. You expect to serve 50 guests, and the specified food cost percentage is 22 percent. Calculate the per-person price of your buffet.
List and explain at least six food bar safety and sanitation guidelines.

Part of

The licensor does not allow printing of this title