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1. Design and plan a buffet. 1.1.Consult with others to determine requirements and design of total buffet concept.

01 / 10 / 2021 Essays & Coursework

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Unit Sector


Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Design and plan a buffet.

1.1.Consult with others  to determine requirements and design of total buffet concept.

1.2.Design buffet menu according to season, budget, occasion, and customer requirements.

1.3.Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.

1.4.Plan layout and display of buffet according to type of food, occasion and theme.

1.5.Incorporate design of showpieces and decorations to enhance buffet display.

1.6.Produce food preparation lists and display plans for use of operational kitchen personnel.

2. Prepare for buffet.

2.1.Supervise preparation of food.

2.2.Select appropriate service equipment, service-ware and linen to display food and decorations.

2.3.Plan food service points for efficient and safe customer and staff accessibility.

2.4.Install and present appropriate buffet showpieces and decorations.

3. Display food items and supervise service.

3.1.Display buffet food items to create customer appeal.

3.2.Display garnishes and accompaniments to enhance visual appeal.

3.3.Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.

3.4.Ensure appropriate service standards for all food items.

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