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DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1 PowerPoint Presentation
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DINNER BUFFET STANDARDS Hotels Category A June 2013 – Version 1. Contents Buffet Standards. Food Safety Slide 3 Buffet stations Slide 7 Buffet utensils Slide 38. Safety Cristal Hot & Cold food policy. HOT / COLD FOOD HOLDING POLICY

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Presentation Transcript
slide1

DINNER BUFFET STANDARDS

Hotels Category A

June 2013 – Version 1

slide2

Contents Buffet Standards

Food Safety Slide 3

Buffet stations Slide 7

Buffet utensils Slide 38

slide3

Safety

Cristal Hot & Cold food policy

HOT / COLD FOOD HOLDING POLICY

             The Cristal food holding policy is designed to promote the best catering practice and ensure that food is held at the correct temperature for the minimum period in appropriate food safe equipment.  The specific elements of the policy are as follows:-

             All food that is held, must be held in commercial quality, clean and well maintained holding equipment which has food grade surfaces and adequate protective food covers, (Food grade lids and Sneeze guards, hi of that need to be human chin with an average height of 150 cm for an individual at not more than 15 cm from the food level itself).

             The holding units must be pre heated / chilled before use to ensure that the food is held at the correct temperature. Hot food 64 degrees minimum, Cold food 5 degrees maximum.

             Maximum food holding periods will be fixed, Hot 2 hours & Cold food 4 hours.

             Food will be replenished frequently on food display units. New hot / cold food must not be placed on top of existing foods.

slide4

Safety

Cristal Hot & Cold food policy

HOT / COLD FOOD HOLDING POLICY (2)

             Maximum food holding periods will be fixed, Hot 2 hours & Cold food 4 hours.

             Food will be replenished frequently on food display units. New hot / cold food must not be placed on top of existing foods.

             Utensils used to serve food from display units must be of food grade finish, clean and a separate utensil used for each dish / ingredient.

             Utensils used for food service and replenishment must be cleaned and sanitized regularly, at least each time the food item is replenished. The utensils should be stored either in a separate container, (handle up) which contains a sanitizing liquid or stored, (handle out) in the display unit at the correct temperature.

It is also important to mention that all Food display units need to be preheated for hot food at least 30 mins prior to service and also for the cold display unit to be pre cooled 45 mins prior to service.

slide5

Safety

Cristal Hot & Cold food policy

HAZARDS

             Contamination by food poisoning organisms, bacteria or toxins.

             Multiplication of food poisoning organisms, bacteria or toxins.

             Contamination by foreign bodies or pests

             Cross-contamination of food by handling or utensils.

CONTROLS

             All hot / cold holding equipment must be approved for use by the Cristal programme manager.

             Visual inspection of all holding units prior to service.       

             Temperature checks will be carried out by food handlers on duty.

             Service utensils cleaned and sanitised frequently.

             Maximum holding time for foods displayed. 

slide6

Safety

Cristal Hot & Cold food policy

AUDIT SCORING HOT / COLD HOLDING

Points will be deducted for the following:-

•             Bain Marie / display unit not pre-heated.

•             Display / holding units not pre-chilled.

•             Bain Marie / Display units without food covers.

•             Bain Marie / Display units without sneeze guards.

•             Hot food held below 64C.

•             Cold food held above 5C.

•             Hot food held for more than 2 hours.

•             Cold food held for more than 4 hours

slide7

Contents Buffet Station

Contents with link to page

Contents with link to page

slide8

Soup & condiments Station

Soup & Condiments Station

2 kinds of soups (1 clear and one creamy) changing daily and not repeating within 8 days

3 matching condiments to each soup

Permanent condiments:

Bread croutons

Grated cheese

slide9

Fresh Salads Station

  • French Salads Stations - 21 kinds
  • Cucumber
  • Tomato
  • Onions
  • Sweet Green Pepper
  • Spring Onion
  • Carrot
  • Sweet Red Pepper
  • Rocket
  • Beet
  • iceberg lettuce
  • lollorosso lettuce
  • frisee lettuce
  • Cherry Tomato
  • kopf lettuce
  • Red Leaf lettuce
  • Green Leaf lettuce
  • Fresh Coriandar
  • fresh mint
  • Parsley
  • Chili Green Pepper
slide10

Salads Dressing Station

  • Salads Dressing Station
  • 9 kinds
  • Cocktail sauce
  • Vinaigrette dressing
  • Mustard sauce
  • French dressing
  • Thousand Island dressing
  • Balsamic Vinaigrette
  • Vinaigrette with herpes dressing
  • Mayonnaise
  • Chili sauce
slide11

Salads Oils & Vinegar Station

  • Salads Oils & Vinegars Station
  • 12 kinds
  • Olive Oil
  • Corn Oil
  • Chili Oil
  • Herb Oil
  • Garilc Oil
  • rosemari oil
  • greabs vinegar
  • white vinegar
  • Red vinegar
  • vinegar
  • Apple Vinegar
  • Balsamic Vinegar
slide12

Mixed Salads Station

  • Mixed Salads Station
  • Caesar salad
  • Artichoke salad with baby shrimps
  • Chicken Hawaii salad
  • Tomato mozzarella salad
  • Sea food salad
  • White beans salad with tuna
  • tuna salad
  • Broccoli with tomato vinaigrette
  • Water Cress with bleu cheese & nuts
  • Marinated tomatoes with basil
  • Grilled zucchini with rosemary
  • marinated mushrooms salad
  • chicken pati ( individual portion)
  • sea food tarren(individual portion)
  • slice of bread topped with smoked salmon
  • Black lentil salad
slide13

Live Cooking Cold Station

Live Cooking Cold Station every evening changing and not repeating during 8 days

1 Bruschetta (see separate presentation

2 Sushi

3 ….

4 ….

5 ….

6 …

7…

8…

slide14

Antipasti Station

Antipasti Station

slide15

Oriental Mezzeh Station

  • Oriental Mezzeh Station
  • 6 kinds changing daily with no repetition during 8 days
  • Spicy White cheese
  • Metabel salad
  • Fattoushsalad
  • Stuffed wine leaves
  • Tomatoes pickles
  • MakdousEggplant
  • 1 oriental dressing
slide16

Diet Cold Station

Diet Cold Station

slide17

Olives & Pickles Station

  • Olives Station - 8 kinds
  • Black Olive Natural
  • Olive Calamata
  • Black Olive Slices
  • Green Olive Slices
  • Green Olive
  • Green Olives With Out Seeds
  • Green Olives Stuffed Carrots
  • Mix Olive
  • Pickles Station - 8 kinds
  • pickled cauliflower
  • pickled cucumber
  • pickled Lemon Saffron
  • Mixed pickled
  • pickled carrots
  • pickled small chilli
  • pickled eggplant
  • pickled Baby Onions
slide18

Spices & Herbs Station

  • Spices & Herbs Station – 12 kinds
  • Cumin
  • coriander
  • cayenne pepper
  • Black Pepper
  • White Pepper
  • Dry Rosemari
  • Dry Oregano
  • Salt
  • paprika
  • chili powder
  • black seeds
  • Dry Mint
slide19

Hot Pasta Station

Hot Pasta Station

2 kind of pasta and 2 kind of sauces changing daily without repetition during 8 days

slide20

Hot Carving Station

Hot Carving Station

Every day changing without repetition one kind of carving

1 leg of veal

2 Duck/chicken

3 whole fish

4 Roastbeef

5

slide21

Hot Station 1

Hot Station 1

slide22

Hot Station 2

Hot Station 2

slide23

Oriental Hot Station

Oriental Hot Station

slide24

Diet Hot Station

Diet Hot Station

slide25

Live Cooking Hot Station 1

Live Cooking Hot Station 1

slide26

Live Cooking Hot Station 2

Live Cooking Hot Station 2

slide27

Live Cooking Hot Station 3

Live Cooking Hot Station 3

slide28

Live Cooking Hot Station 4

Live Cooking Hot Station 4

slide29

Live Cooking Outside Station

Live Cooking Outside station

slide30

Cheese Station

  • Cheese Station – 14 kinds
  • No processed cheese
  • Gouda Cheese
  • Edam Cheese
  • Smoked Cheese
  • Cheddar Cheese
  • Romi Cheese
  • Feta Cheese
  • Feta Cheese With cucumber
  • Feta Cheese With Herbs
  • Feta Cheese With Tomato
  • White Cheese With Olive Oil
  • Camembert
slide31

Bread Station

Bread Station

slide32

Fresh Bakery Station

Fresh Bakery Station

slide33

Fresh Fruits Station

Fresh Fruits station

7 kinds of whole fruits

3 kinds of cut fruits

slide34

Seasonal local Fruit Station

Seasonal Local Fruit Station

Changing depending on market availability

Peach (see separate

presentation)

2 Strawberries

3 Banana

4 Figs

5 Grapes

6 Orange & Lemon

7 Water melon

8 Mangos

9 Dates

10 Ananas

11

slide35

Oriental Pastry Station

Oriental Pastry Station

8 kinds

slide36

Live Cooking Dessert Station

Live Cooking Dessert Station

slide37

Dessert Station

Dessert Station

15 kinds

slide38

Buffet Utensils

Buffet Utensils Policy and procedure (doppel click on picture)

slide39

Buffet dish Tags

Buffet Dish Tags small Dish tag bigger Dish tag live cooking A4