Overview

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.  

The module is highly interactive and covers key aspects of buffet service including: preparing buffet display tables and units, clothing display tables, service equipment, customer flow laying customer tables, key aspects of food safety, assisted and self serve buffets, portion controls, monitoring and replenishing buffet dishes and clearing equipment and displays. Questions and activities are designed to develop professional knowledge and understanding of the best practice standards for buffet service. Each section encourages learners to have ideas on how they can increase their knowledge.  

Key benefits of this module:

• Understand the key responsibilities of food service staff in buffet service
• Remember the importance of personal hygiene
• Understand the importance of cleaning buffet units and equipment
• Select and lay cloths to a high standard
• Handle hot equipment including chafing dishes and hot plates safely
• Select appropriate service gear for dishes
• Understand the importance of highlighting allergens in dishes
• Understand managing customer flow using plate points
• Use high standards to lay customer tables
• Think food safety!
• Use high food safety standards with food on display
• Carry out assisted buffet service to high standard
• Check and replenish buffets correctly
• Understand the importance of ongoing clearing of buffet display and customer tables 
• Know how to develop their knowledge and skills further

Format

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 or all at one go!  In addition, there are links to websites and documents that can be used to research further learning.

Sections include:

• Preparing buffet tables and units
• Laying Customer tables
• Serving and clearing buffets

Learning Objectives

• Describe key procedures to use when setting up buffet tables and units
• State key buffet service procedures and identify key standards
• Identify safety and hygiene standards and why they are important to use

Accreditation

This module is accredited by the Institute of Hospitality with CPD points

Who Should Take This Course?

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 may contribute to the off the job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Assessment

At the end of the course, learners complete a 28-question quiz in the same style as the learning activities (drag-and-drop, single choice, multiple choice). The pass mark is 80%, with unlimited retakes available.

Post-Module Action Plan

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 learning of food service. 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 as well as explore ideas their team may have