Modern Buffet Presentation

by Unknown
  • ISBN13:


  • ISBN10:


  • Format: Hardcover
  • Copyright: 4/14/2014
  • Publisher: Wiley
  • Purchase Benefits
  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $70.00 Save up to $23.20
  • Buy New


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The eBook copy of this book is not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


How to build extraordinary, memorable, and profitable buffets, from acclaimed experts

The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events—whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed—from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays.

  • Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business
  • Combines the business of running a catering operation with recipes and menus to provide inspiration

Table of Contents

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
Readings and Resources List
Equipment References

Rewards Program

Write a Review