TITLE

The well-stocked buffet

AUTHOR(S)
O'BRIEN, TOM
PUB. DATE
October 2011
SOURCE
FoodService Director;10/15/2011, Vol. 24 Issue 10, pM12
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article discusses buffet service suggestions from Caterconsult, Inc. president Jody Birnbaum. She stresses the importance of initially knowing the eating profile of guests to be served and specific location where the buffet service will be given. The use of transportable pans which may be loaded in a single cooking area is recommended in addition to a movable cart system like the Oneida Strata system. She also adds the need to have several serving utensils on the buffet like tongs.
ACCESSION #
66706711

 

Related Articles

  • The well-stocked buffet. O'BRIEN, TOM // Restaurant Business;Oct2011, Vol. 110 Issue 10, pM12 

    The article discusses aspects to consider in engaging in buffet service. According to the president and founder of Caterconsult Inc. in Buffalo Grove, Illinois Jody Birnbaum, costing as well as menu items are among the important aspects to consider. Moreover, it cites the use of Hatco Corp.'s...

  • Down the line. Durocher, Joseph // Restaurant Business;06/01/98, Vol. 97 Issue 11, p113 

    Describes several equipment and supplies designed for buffets available as of June 1, 1998. Description of the purpose of buffet equipment; Holding and cooking equipment; Conduction cooktops; Creative design tips for buffet tables.

  • In the Kitchen With Martha.  // Greenwich Magazine;Sep2015, Vol. 68 Issue 9, p84 

    The article identifies the kitchen items that can be used for preparing an hors d'oeuvre buffet which include Japanese soup spoons, small cups and glasses, and neutral-colored platters in several sizes.

  • How to Buy Buffet Equipment. Bendall, Dan // Restaurant Hospitality;Oct2011, Vol. 95 Issue 10, p54 

    The article offers some purchasing tips for buffet equipment. It suggests to buy cold-air buffet units, frost tops, and induction devices because these are the modern ways to keep food fresh and safe to eat. It also recommends some factors to consider before buffet planning including food cost,...

  • Ready for prime time: Western Sizzlin hot for Wood Grill, steak prototypes. Jennings, Lisa // Nation's Restaurant News;12/1/2008, Vol. 42 Issue 47, p4 

    The article reports on Western Sizzlin and its Wood Grill Buffet concept and steak-focused prototype. Its attempt to develop Wood Grill Buffet concept and steak-focused prototype is evident on the opening of dine-for-one-price Wood Grill Buffet of its franchisees in Southern California and on...

  • THE END OF THE BUFFET. McCammon, Ross // Esquire;Mar2011, Vol. 155 Issue 3, p153 

    The article focuses on the Golden Coral where the all-you-can-eat buffet is described as a wonderland of abundance and failure. It cites the food that one can take including the "Awesome Pot Roast" with steamed carrots, "Steak Strips," on a salad and a bowl of "Timberland Chili." It points out...

  • 20-Minute University.  // Restaurant Business;Oct2009, Vol. 108 Issue 10, p48 

    The article provides suggestions on the menu development for buffets in food services in the U.S. It explores several aspects of the buffet which include the overall theme, the price range and the guest's expectations and enumerates the successive measures for planning menus. It also offers some...

  • COLLECTIVISTS' CONTINGENCY AND AUTONOMY AS PREDICTORS OF BUFFET PREFERENCES AMONG TAIWANESE ADOLESCENTS. Chiou, Wen-Bin // Adolescence;Winter2006, Vol. 41 Issue 164, p753 

    In a culture or society with high collectivism, contingent orientation and constrained autonomy are the prominent characteristics of adolescents' self-construal. This article examined whether Taiwanese adolescents' contingency and autonomy were associated with their prevalent preferences for...

  • Buying Buffet Equipment. Bendall, Dan // Restaurant Hospitality;Jun2009, Vol. 93 Issue 6, p56 

    The article offers suggestions to consider for buffet equipment. It mentions that if one is in the market for buffet equipment, he needs to determine the size of the buffet needed. It adds that the size of a buffet counter depends on the number of covers one plans to serve. Secondly, one needs...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics