What is a buffet? History of occurrence

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buffet food service is now found in many restaurant and hotel complexes, practiced at many celebrations. This is due to many factors: convenience, savings on staff services, and showing confidence in customers.

But what is a buffet? When did this system in the field of nutrition appear and where is it applied?

What is this?

Buffet is a way of serving, which consists in serving a considerable number of dishes, from which visitors choose what they want. Variations of dishes are put on a separately prepared table or given out on a special distribution line.

The visitor collects the desired number of dishes on a tray and transfers to his table, starts the meal. There are no waiters, full self-service. And what is most interesting, you do not need to pay extra for each new approach to the table, the entire cost of the meal is included in the ticket price.

Surprisingly, the definition of "buffet" is only in Russian. The concept itself is common in otherlanguages, but called by different names. So, for example, in Asia and a number of European countries, such a food system is called "buffet", but in Sweden itself - "sandwich table".

The concept can be interpreted as a self-assembly tablecloth known to the Russian people.

Name history

Buffet as a term exists exclusively among the Russian-speaking people. But why did this happen? There are several versions of this explanation.

According to one version, this concept appeared in Russia, "brought" it by Russian sailors from the Scandinavian countries. The thing is that foreign residents, in order to feed foreign guests, prepared huge amounts of provisions with a long shelf life from meat, fish, mushrooms, vegetables and other things. The Scandinavian people were always ready for the visit of seafarers.

According to another version, buffet food originated in Russia from the concept of "vodka-snack". But this opinion is not so common, since such serving of dishes is not based on the serving of hard liquor.

Swedish people refer to such serving as a "sandwich table", where "sandwiches" means a variety of hearty foods. Moreover, food should have a long shelf life.

According to another version, the concept appeared among the peoples of Scandinavia, who adhered to the principle of self-organization and the absence of external control. This is what once struck and delighted Russian travelers.

CharacteristicFeatures

Buffet catering is a favorite serving option not only for restaurant owners, but also for visitors. And all because of the presence of features:

• the cost of meals is lower than with the traditional way of eating;
• a wide selection of dishes at a low cost is an attractive factor for visitors;
• lack of waiters who can sometimes delay service;
• saving time for both visitors and staff;
• unlimited number of approaches to the table with dishes.

The formation of the buffet is influenced by the religious and cultural views of a single nation. So, for example, some peoples "can't live" without spices, others exclude the use of pork or beef. As a rule, the buffet menu consists of European dishes, but some chefs can supplement the menu at their own discretion. Yes, and the quantity, and sometimes the quality of food varies.

The buffet of the hotel restaurant depends on the star rating of the latter. As a rule, in five-star hotels there is an all inclusive system ("all inclusive"), which also includes an extensive self-service table with a huge assortment. By the way, this system also affects the serving of drinks.

So, if all inclusive is not provided in the hotel, then all drinks, including water, are offered for money. The exception is breakfast time.

Varieties

The buffet has a number of classifications, based on the method of payment for the meal and the format of servingdishes.

The financial side of the issue divides this type of food into two types:

1. Visitors are given the opportunity to choose any type of plate and make an unlimited number of approaches for food for one price.
2. Visitors eat according to the so-called plate system. That is, payment is calculated based on the size of the plate, the amount eaten or the number of sets.

Serving formats subdivide the buffet into the following varieties.

• national dishes;
• "salad bar" food for those who skip breakfast: light soups, salads, simple snacks and sandwiches;
• American table, which consists mainly of fast food, cola and greasy food (such distribution lines are often practiced in beach areas);
• lunch-buffet organized at lunchtime;
• coffee break serving hot drinks and accompanying snacks (organized between main meals);
• family dinner served on weekends;
• seafood table;
• banquet: a distinctive feature is that alcohol, juices and mineral water are served by waiters.

How is it served?

The organization of the buffet is subject to a number of serving rules. The main condition is the distribution of food into groups:

• snacks;
• hot meals;
• desserts;
• fruits.

For example, on one long table, first courses are displayed, thenthe second, followed by desserts, etc. It is strictly forbidden to put dishes randomly, mixed up. Meat should be kept separate from fish, vegetables - from fruits and berries. Fish and seafood should be in the same sector.

To draw an analogy, the layout of food on a buffet can be compared to the layout of products on a market stall.

Ungrouping also applies to dishes, drinks and sauces. The following serving rules must be observed:

• trays and wide dishes are placed at the same distance;
• for each dish, the presence of its own device for overlaying is required, wooden or stainless steel, but not plastic;
• it is obligatory to organize separate tables for drinks (usually placed closer to the entrance), as well as for used dishes (they are removed away from the common table and closer to the kitchen);
• sauces and seasonings are laid out in special containers and placed next to the food they are suitable for;
• ceramic rosettes are used for honey, yogurt and jam.

In hotel restaurants and at separately organized banquets, there is a system of changing dishes. So, in hotels, all food is laid out on the table at once, and at banquets, the frequency of changing dishes is required.

Order of dishes

So, buffet dinners, lunches and breakfasts at banquets are served with a change of dishes.

1. Snacks and sandwiches are served from the very beginning of the banquet and are not removed until it ends. But 1-2 times per hour they are updated, replaced bymore fresh servings.
2. Hot meals are served just before eating to keep them warm.
3. Appetizers are laid out on metal dishes to cool, and salads, as a rule, are laid out in ceramic containers.
4. Bread and baked goods are arranged in wicker baskets.
5. Tiered plates are often used to save space on the table.
6. Drinks are already served in glasses and served by waiters on trays. Since they sell out quickly, this saves space on the tables and drinks do not run out of steam.

Table decoration

The buffet must be decorated, this is also one of the conditions for its design.

1. If the banquet is held in a solemn atmosphere, then the presence of flowers on the table is necessary. Moreover, they should be changed several times a night.
2. The tablecloth should be long and wide, but at the same time not touch the floor, and not reach it by 10 cm.
3. Paper napkins are used for this type of meal. This is explained by the fact that it is convenient to throw them away immediately, and not to put dirty cloth napkins on the table, thereby cluttering it up.
4. The table should be designed in combination with the general interior of the hall, it should stand out only with an abundance of dishes.
5. It is not forbidden, and sometimes even appropriate, the use of high candlesticks or candelabra. Their arrangement is carried out along the edges of the table.

Menu content in hotels

There are celebrations with Swedishtable, when only snacks and light salads or, conversely, heavier food can be placed on it. But in both cases, the food should already be served in portions so that it is easy to take it on your plate.

Because the buffet is often practiced in hotels and inns, there must be a menu. And it has no limits.

The menu consists of the following categories of dishes:

• snacks and sandwiches;
• hot liquid meals;
• meat and fish dishes served hot;
• side dishes;
• desserts;
• drinks.

But for breakfast, lunch and dinner, the menu is different, where some categories of dishes may be excluded.

How to behave when you are at the buffet for the first time?

So, for the first time being in front of a table bursting with food, a person may be confused, as he is used to the traditional serving of dishes. How to behave in this case?

1. Look closely: there are all the dishes on the table (first, second, appetizers, etc.). Decide what you want to taste.
2. Dishes and cutlery are either on a separate table, or on the same table, but somewhat apart.
3. Take the plate, knife and fork in your left hand, and put food on your plate with your right. Don't be greedy, apply little by little.
4. Before eating, in some countries it is customary to drink a glass of juice. So take that too, and don't forget the bread.
5. Sit at the selected table, put a plate, and lay out the cutlery on either side of it:fork on the left, knife on the right. Place the juice in front of you and the bread to your left.
6. As soon as you finish eating, then put the cutlery parallel to the plate, with the knife pointing towards the fork, and the fork with the concave part towards the dishes. This will signal to the waiter that the cutlery can be removed.

Conclusion

The buffet has recently become the most ordered way to serve food at celebrations because it is convenient: it frees up space, expands choice, saves time, saves budget by eliminating the need for staff.

But where this method of serving came from is not known for certain.