Essay on Report: Restaurant and Fork Buffet

TITLE: PLATED SERVICE AND FORK BUFFET

CONTENTS

1. INTRODUCTION 1 2. 2 2.1. 2 2.2. 2 3. REFERENCES/BIBLIOGRAPHY 4

1. Introduction
It has been asked to organize a corporate event for business professionals. As per Bowdin G. et al (2011) a significant part of the event industry are festivals, themed parties and dinners which if organized well can make the guests feel as they are in a different world, far away from all the routine and reality. The theme for the event has been chosen as a ‘Sea Life’ same as the venue name of the aquarium which is based in London city centre, next to The London Eye. There will be 200 covers for the event which is the perfect capacity for the venue chosen. It has also been asked to create two types of three course menus one for fork buffet lunch and another one for a plated service Gala Dinner which would reflect the theme of the event. Because the theme which has been chosen is all about ‘Sea life’ the menus does reflect it by having sea food dishes. It explains what each type of service is and what the main are between them. This report will also cover an explanations about other types of services and what types of events they are best for.

2. Plated service and a fork buffet

3.1. Fork buffet and Gala dinner
According to Dennis L. and John C. (2010) fork buffet is a type of food service where food has to be of such a shape and size that the guest could easily transfer it on to a plate and eat it only with the help of a fork. In any buffet there has to be napkins provided on tables. Fork buffet is more suitable for casual events where people want to relax and forget all the regulations of formal eating. For events with a large amount of guests it is also a very cost effective type of food service.
Plated service is also known as an American plate service. It is fast and easy, not demanding too much regulations on how it has to be served by a waiter. Food for this type of service is already placed on a plate by the kitchen staff and it is served personally for each guest in same portions.
The main difference between these two styles of service is that people in an event with a fork buffet are usually standing and in an event with the plated service all people have to be seated and hold on to a certain formal eating regulations. Also in a buffet people eat as much as they want, there are no set portions for each guest. Although in an event with a plated service everyone gets their own plate with a set portion of food already. Plated service is also usually more expensive type of service and suits best corporate events. Fork buffet can also be used at corporate events, but it is more suitable for casual events like birthday parties, festivals and so on. 3.2. Types of food service for events
There is a wide range of other types of food service for events, here are few examples of them: * Finger buffet, where all served food has to be easy to pick up with fingers and would not require any cutlery. It serves food like small sandwiches or anything from canapés menu. This type of food service usually suits best informal events where people gather to relax and catch up with each other.

* Bowl food is an alternative to canapés. It is designed to eat while standing up and it is served in a small bowls. The food served can be salad, meat, fish and etc. It is also a type of service which suits best Birthdays, a corporate lunch or anything casual.

* Food stalls- it is a hot or cold food served straight away which has been prepare at the stall by people. Food stalls are extra popular in massive events like festivals and also is one of the favourite food serving type at markets or any other outside events.

* Silver service- this type of food service was invented in Great Britain and is counted as a high class type of service. All the food has to be served from the left hand side and cleared from the right. Drinks can be poured

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