Modern buffet presentation [electronic resource] / Carol Murphy Clyne; Vincent Clyne.

Mise en place Designing the buffet Buffet stations : equipment, service, and setup Executing the buffet Appetizers and hors d'oeuvre Soups, salads, vegetables Pasta, polenta, rice, and potatoes Meat, poultry, and seafood Bread, brunch, and dessert Sauces, dressings, and condiments.

"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 healthcare facilities. Modern Buffet Presentation--written by a husband-and-wife team of restaurateurs and expert caterers with more than 50 years' combined experience in professional cooking, catering, and teaching--is the most comprehensive title on this topic. It successfully focuses on the art of buffet and banquet entertaining with tantalizing, on-trend recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns--from setting price points, selecting proper equipment, and training staff to communicating with clients, marketing, ensuring food safety, and organizing--are thoroughly covered and help contribute to the bottom line of your business. Guides to menu planning, action stations, and creation stations help professionals and students navigate the many options when serving large numbers creatively and effectively. With nearly 200 recipes providing inspiration for buffet foods that delight customers, and more than 100 color photographs illustrating winning dishes, successful buffet setups, and platter arrangements, Modern Buffet Presentation is the perfect combination of creativity and concrete business advice."-- Back cover.