£9.95
Buffet service is a highly popular service style especially when dealing with large numbers at conferences, events, or breakfast but still demands a professional approach as they can look messy without attention to detail. This module aims to help learners develop an understanding of key buffet service procedures and standards increase their confidence.
Buffet service is a highly interactive module developing the knowledge of learners of different buffet service styles. Questions and activities are designed to develop professional knowledge and understanding of the best practice standards for buffet service
The initial section on buffet preparation focuses on the setup of hot equipment, such as hot units and chafing dishes, emphasising the significance of cleanliness. Tablecloths must meet high standards to ensure both hygiene and aesthetic appeal, and this is examined alongside the quality of display surfaces that do not use cloths. Various types of service equipment are discussed, along with the arrangement of plates and plate points to facilitate customer flow. Additionally, the module delves into the importance of setting customer tables to a high standard.
Food safety plays a crucial role in buffet service, and learners will explore several key elements as members of the front of house team. This knowledge can be enhanced through other our modules, such as Food and Drink Safety Aware – an introduction, or a comprehensive Level 2 Food Safety programme. The distinctions between assisted and self-service buffets, as well as the importance of portion control, are examined. A significant responsibility of a food service team member in buffet settings includes monitoring and replenishing dishes, with essential actions being emphasised. Lastly, the process of clearing buffets, particularly the safe handling of hot equipment, is thoroughly explained.
Each section encourages learners to have ideas on how they can increase their knowledge.
Our client-centric approach, coupled with our dedication to delivering exceptional results, ensures that your business stands out, attracting attention and driving engagement.
The course is split into three highly interactive sections. Learners will engage with questions and activities and enjoy high quality illustrative images. The course finishes with a quiz to ensure points are remembered and understood. The module may be completed in short sections over a period of time or all at one go! In addition, there are links to websites and documents that can be used to research further learning.
1 Hour
1
Screen Reader
To Further Information
English
28 Questions
Automatic Download
Yes
This module is designed for people working in food service in hotels, restaurants and event venues wishing to develop their knowledge of different food service operations. The module will contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship. The module is also part of our complete Professional Food Service programme which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.
The end quiz ensures that key points are both remembered and understood and using 28 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed
Completing training doesn’t always mean that action and change happens! Learners can download our unique actions plans from within the module and complete. By answering key questions learners can apply the information in the module to their workplace and identify how they can develop their service of buffets. Managers can use the action plans to discuss with individuals and organise additional information and training to ensure learners are fully confident with business standards and explore ideas their team may have.
The Institute of Hospitality endorses all our training modules and programmes.
Sign up for our newsletter!
