This document provides information about planning and preparing foods for ala carte and buffet services. It discusses types of dishes suitable for each, including common breakfast, lunch, and dinner options for ala carte. It also discusses buffet dishes and centerpiece decorations. The document outlines principles of nutrition, food and beverage cost control, design and layout, as well as food safety regulations for both ala carte and buffet services.
This document provides information about planning and preparing foods for ala carte and buffet services. It discusses types of dishes suitable for each, including common breakfast, lunch, and dinner options for ala carte. It also discusses buffet dishes and centerpiece decorations. The document outlines principles of nutrition, food and beverage cost control, design and layout, as well as food safety regulations for both ala carte and buffet services.
This document provides information about planning and preparing foods for ala carte and buffet services. It discusses types of dishes suitable for each, including common breakfast, lunch, and dinner options for ala carte. It also discusses buffet dishes and centerpiece decorations. The document outlines principles of nutrition, food and beverage cost control, design and layout, as well as food safety regulations for both ala carte and buffet services.
This document provides information about planning and preparing foods for ala carte and buffet services. It discusses types of dishes suitable for each, including common breakfast, lunch, and dinner options for ala carte. It also discusses buffet dishes and centerpiece decorations. The document outlines principles of nutrition, food and beverage cost control, design and layout, as well as food safety regulations for both ala carte and buffet services.
The planning of Ala Carte and Buffet foods is very important, this is the guide of preparing Ala Carte and Buffet foods you can not proceed in preparing and cooking ala carte and buffet foods without planning. In this lesson you should be able to know the ala carte and buffet information and how to plan of Ala carte and buffet.
The term 'Ala Carte'a menu list of multiple choice, which shows portioned dishes and each dish is priced separately. In ala carte, all items are cooked to order including the sauces that are made with wine, cream puff or mustard. While the 'Buffet'refers to a variety of hot and cold displayed for guest to choose form. The buffet could be considered a table d'hote menu however it differs in the way it is served to the customers.
Ala Carte and Buffet have their origin in the magnificent displays of food that were a feature of court life in the 18th century. They reached a high point with the displays created by the famous French Antonin Careme and included spectacular display of the food arts if ice, sugar and margarine carving.
1 Objectives
At the end of this topic, you should be able to:
To give customers a sense of who you are as an operation
Identify procedures important in planning quantity events Develop menus that incorporate these standards into your food menus
Planning and Preparing Food for Ala Carte and Buffets
Buffet and a la carte are two styles of serving food to guests in a restaurant or hotel. In buffet style, food is placed in a public place and the diners can serve themselves as they like. In contrast, ala carte is a plated, sit-down meal which is served by waiters.
Buffet is a system of serving meals in which food is placed in a public area where the guests can serve themselves.This is a convenient method for feeding a large number of people with minimal staff. Buffets are often served at crowded places such as hotels, restaurants, many social functions.
Ala carte is a French phrase meaning according to the menu. A restaurant that prices items ala carte will list these items in a printed menu or write them on a board. The difference between ala carte and set menu or buffet is the price and preference. If you choose to order food ala carte, each food item will have a price associated with it.
2 Types of Food and Dishes for Ala Carte and Buffets
Ala Carte is a formal in nature they involve host, waiter and food attendant in entertaining guests. Here is a list of Ala Carte dishes that tend to show up on Ala Carter menus.
For Ala Carte, dishes prepared to order
Can offer:
Common Breakfast Ala Carte Dishes
Oatmeal Omelettes.
Waffles Blintzes
3 Common Lunch Ala Carte Dishes
Sandwiches Pastas
Salads Soups
Common Ala Carte Dishes
Steaks Crab Cakes
4 Lasagna
The buffets are informal in nature because they involve people moving about and serving themselves.
For the Buffet dishes:
Entreé
Hot and Cold Main Course
Desserts and Chees
5 Basic Principles of Nutrition
WATER
CARBOHYDRATES
PROTIEN
FATS AND FATTY ACIDS
VITAMINS
MINERALS
Principles of food & Beverage Cost Control
Beverage Control
Beverage control can be defined as a process used by managers, regulate, and restrain the actions of people so that the established goals an enterprise may be achieved. 1. Purchased Receiving Storing issuing production 2. Purchase Control 3. Quantity Standards 4. Standards for price 5. Establishing standard procedure for Beverage Purchasing 6. Purchase Request form 7. Purchase Order form 8. Purchase Order Movement 9. Purchase Order Original 10. Receiving
6 Design and Layout for Ala Carte and Buffets
Designed menu functions at a much higher level. Through themes, structure, and presentation, it invites customers to a sensory and emotional experience.
Best Practices when Designing Menu
• Choose a Theme • Place information logically • Include details of each dish
The buffet is often highly decorated with edibles flower and fruits in season. It may be enhanced with a centerpiece prepared by the chef to show the customers the artistic.
7 The Layout of the Buffet food varies greatly depending on the following factors:
The type of buffet
The occasion The number of guest The dishes selected The style of service
Ala Carte cover/layout consist of the following:
Serviette/Napkin Side Plate Side knife Fish Fork Water Goblet Astray Knife Flower Vase Crust set
8 Kinds of Buffet Centerpiece and Decoration
Classic and Simple Centerpieces
For a traditional look. These include a glass bubble bowl with a pillared candle or seasonal flowers in a small pot or a glass vase. You can choose a single vase, a pillared candle atop a mirror or a small basket of wildflowers in colors that fit to your theme.
Garden-Themed Center pieces
For outside or garden-themed occasions you can use a tiny painted birdhouse, a small basket of herbs or teapots or teacups filled with water, a tiny blossom inside. In liev of a birdhouse use a birdcage filled with Ivy. Surround the cage with dainty, individual party favors.
9 Contemporary Centerpieces
For a modern touch, use bonsai trees for centerpieces. Other options include a cluster of bamboo plants that can serve as guest favors. These plants are said to be lucky and they are attractive. You can also place colorful Betta fish in a large glass bowl with marbles or rocks for an even more eye-catching effect.
Wedding table sprinkles
Table sprinkles can bring a theme together and add luster or fun. What you want to sprinkle will ultimately depend on your themes color and type of centerpiece. Popular options include conffetti, rose or flower petals, rosebuds, seashells, glitter or glass beads.
10 Floating Candles Centerpieces
For centerpieces with minimal setup, place floating candles in a large shallow dish. For a summer event, you can use fruit candles that look like citrus slices. It gives off a fresh, fruity scent.
Food Safety Regulations
For Ala Carte:
Food safety regulations is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number if rountines that should be followed to avoid potentially severe health hazards. These are four basic steps to food safety :
Clean - always wash your fruits and vegetables, Hands, counters and cooking utensils. Seperate- keep raw foods to themselves. Germs can spread from one food to another. Cook-off foods need to get hot and stay hot. Heat kills germs. Chill-put fresh food in the refrigerator/keep food at safe temperatures.
11 Temperature Control
Maintaining cold food at a temperature of 5'C or below or hot food at 60'C or above. If the food is intended to be stored frozen, ensure the food remains frozen during storage and displays.
For Buffet:
Have at least one cleaned and sanitized serving utensils for every food item Supervise & Monitor Manage Time & Temperature Control Consider the Display of Food and Utensils Throw Out Unused Food
Desserts suitable for Ala Carte and Buffet
For Ala Carte:
Coconut Tree Leches Coconut Lime Tarts
12 Cheesecake Desserts tacos Mango Pana Cotta
Mousse de Framboise aux Mascarpone Mexican Chocolate
