banquet functions and i n some restaurants. Food is attractively
arranged on a long table, classified and arranged according to
proper sequence, from appetizers to desserts. Soup is placed on a
soup tureen and the hot entrees in chaffing dishes to keep them
warm. Some equipment like dinner plates and saucers are laid
down right on the buffet table. Instead of the waiter serving the
guests, the guests go to the buffet table pick up plates, china,
cuttkery and knapkin and all other items and serve themselves of
their own choice.
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.
1. It may result in shortage of food especially when the early
ones may serve themselves more; thus very little food is left
for the latecomers.