西餐自助餐台摆放技巧

1、Buffet 自助餐Food of various varieties 食品的种类繁多Hot and cold food are attractively laid out on the buffet table in an eye-catching manner.让人眼能直接捕捉到的，摆放在自助餐台上的各类极具吸引力的冷热食品。Buffet dishes can be selected base on the theme the operators are promoting 自助餐食品的选择取决于经营者的推广理念和餐厅主题之上。1TYPES OF BUFFET自助餐的种类 Display

2、Buffet 展示型自助 Full Buffet (hot and cold)全自助 (热和冷食品) Breakfast Buffet 早餐自助 Semi-Buffet 半自助 Cocktail / Reception Buffet鸡尾酒会 / 招待会 Cold Buffet 冷餐自助 2Buffet set up自助餐台的摆放Buffet Line and Layout自助餐台的排列和摆放Concepts and Dcor主题构思和装饰Live Stations现场制作3Theme and Events主题和事件Occasions 场合Types of Menus 菜单类型Special R

3、equest 特殊要求Standing or Table Service 站式或桌餐4Special Request特殊要求Pure Vegetarian 纯素食者 Vegetarian but Eat Fish/ Seafood吃鱼和海鲜的素食者Low Fat 低油脂No Carbohydrate 低糖类No Dairy Products 无奶制品Low Sodium 低盐类No MSG 无味精5Buffet Zone自助餐台的区域Different Courses 不同种类的食品Different Cuisine 不同风味的食品Types of setting 不同分类的摆放Cold Bu

4、ffet Spread 冷菜餐台的摆放及其延伸Hot Buffet Spread 热菜餐台的摆放及其延伸6Outdoor Catering外卖服务Requirements需要考虑Check Lists 检查表Transports 运输工具Manpower 人员安排Logistic Support 后勤支持Equipments 设备工具Cooking and Holding Needs 烹饪需求Systems used; Cook Chilled, Vacuum Pack Cooking 方法使用7What will You do when the Outside catering do not

5、 allow如果在外买活动中某些条件不允许你将如何处理Open Fire 明火Electricity 电气Cold Food 冷食品Hot Food 热食品Carving Station 肉车档口Dessert both Hot and Cold冷热甜品8BUFFET Checklist自助餐检查表 Date of function Time of function Type of occasion Cost or budget Venue (outside catering or in-house) Number of guests Type of guests Preferences of

6、 guests宴会日期宴会时间宴会类别成本或预算宴会地点 （店内或外卖）客人数量客人的类别客人的喜好9Frozen Food冷冻食品 Are now Generally Accepted as part of Modern Living.冷冻食品在现代生活中已被广泛接受Widely available and is an Useful Convenience Food选材广泛被认作为方便的食品Requiring little preparation before it is ready to be eaten只需少量的烹饪时间就可以食用Production systems are operat

7、ed by large scale operators.冷冻食品产业由大型生产营运商掌控10Cook-Chill烹饪-冷卻Uses Various Cooking Methods in a Central Production Kitchen在大型中央厨房里运用不同的烹饪方法Food is Produced in Bulk using the Freshest Raw Materials新鲜的原材料被制作成所需的尺寸大小Chilled Rapidly for Hygiene Reason鉴于卫生的需要被迅速冷藏11Cook-Freeze烹饪-冷冻Is a specialized food Production and Distribution System.特殊的食品加工和分配销售系统It allow Longer Shelf Life可延长食品的保质期It is similar to Cook-chill system类似于烹饪-冷却系统 12Vacuum Cooking抽真空烹饪Also Know as Sous-Vide也称之为 Sous-Vide Save on both Cost, Work Hours节约食品的成本和工作时间Without loss in the Quality of Meal.保证食品的质量Food are Fully