Modern Buffet Presentation

Description

Modern Buffet Presentation gives readers the ability to plan and execute a successful buffet, an essential skill required for professionals in the restaurant industry and in the rapidly growing field of catering and special events. This text includes guidance on everything, including menu planning and pricing, arranging food and action stations, and training staff, and communicating with clients. Brilliant photography illustrates successful buffet setups, platter arrangements, centerpieces and displays, and much more. From simple cafeteria lines to formal banquets, this text covers every type of buffet presentation imaginable and is an essential resource for anyone who plans or executes buffets.

Table of contents

Preface
Acknowledgements
Recipe Contents
Chapter 1 Mise en Place
Chapter 2 Designing the Buffet
Chapter 3 Buffet Stations: Equipment, Service, and Setup
Chapter 4 Executing the Buffet
Chapter 5 Appetizers and Hors doeuvre
Chapter 6 Soups, Salads, Vegetables
Chapter 7 Pasta, Polenta, Rice, and Potato
Chapter 8 Meat, Chicken and Fish
Chapter 9 Bread, Brunch, and Dessert
Chapter 10 Sauces, Salsas, Relishes, and Vinaigrettes
Glossary
Readings and Resources List
Equipment References
Index