Type of Buffet 

Types of buffet There are several different types of buffets, largely distinguished by the type of food served. 

 Sit down Buffet: 

In this type of buffet, the tables are well laid out with the required cutlery and crockery. The food served in this buffet requires both fork and knife to be used at the table, as it usually consist of large piece of meat. Guests pick up the food from the buffet line and return to the table for dining. Usually soups and rolls are served at the table. Once soup is consumed, guests are directed to the buffet counter to collect the main course. Meanwhile, waiters clear the soup bowl and keep the table ready for guests to consume the main course. In the same way, the main course is cleared and the table is kept ready when guests go to pick up the dessert course. These kinds of buffets are usually offered in state banquet parties and formal gatherings.  

Less limitation on menu items 

 Comfort for server  

Can serve wine and spirits with ease 

 Proper table layout and aesthetic presentation  

Several Course and cuisines can be offered for variety 

 Entertainment can be couples with meal service 

 Offer the appeal of quick service 

 Decrease monotony 

Fork Buffet: It is generally a stand-up buffet where guests collect their cutlery and food from the buffet table. The dishes on the menu are planned in such a way that knife is not required to consume the food. Waiting staff would be available to fill the drinks or offer any other helps if required. Some occasional tables and chairs are made available usually for senior citizens and children. Fork buffets would be suitable for casual dining. 

Finger Buffet: This buffet offers lights meal and snacks on the menu. The food is prepared in small bite-sized pieces so that it requires no cutlery to consume. Canapés, finger sandwiches, kebabs, tikka, and cocktail samosa are same of the examples which are not messy to handle with fingers. Guests pick up the food from the buffet with their hands along with a serviette and consume it on the move. Service staff would refill the food in the buffet, clear empty plates, and fill the drinks as and when required. 

Cold Buffet: A cold section of the buffet is called cold buffet. The temperature of the buffet should be maintained at 5oC. The cold section is displayed on a bed of ice, but in modern buffet restaurant, freezer wells or cold wells are most commonly seen. The choice of items available on a cold buffet ranges from salads, cold meats to fresh fruits. Cold buffet are most common in European countries and they are quite popular. The Scandinavian cold buffet (smorgasbord) is world famous for its selection. The foods are not decorated,but are simply laid out in the natural state. In fact a smorgasboard is more of a home style cooking. The foods used are traditionally Scandinavian. 

Cocktail Buffet: A buffet may be served at any time of an afternoon or early evening. The food presented are small savoury items such as canapés, dips etc. Items should be no longer than two mouthfuls as guests are normally standing, drinking and talking whilst they are served. Coffee and small pastries may also be served at a cocktail buffet. 

Breakfast Buffet: A breakfast buffet is a popular feature in many hotels as an alternative to an a la carte breakfast service, and includes a wide variety of foods such as toast, croissant, sausages, eggs, stewed fruits, cereals, tea and coffee. The customer usually help themselves, however a chef may be present at the buffet to prepare omelettes and fried eggs etc to order. 

Brunch Buffet: The word brunch is derived from breakfast and lunch and is usually served from 10.00 – 14.00. There are two menus styles; breakfast and lunch- combined into one. This is for those people who skip their breakfast and want to have a heavy meal together, a combination of breakfast and lunch. The fundamental principle of brunch buffet is to have easily digestibly light, semi-solid food but in substantial quantity. The buffet brunch usually includes, fruits, soups, eggs, sausages, bacon, ham, quiche, cold seafood like shrimp and smoked fish, large roasts of meat and poultry, salads, vegetable dishes, many types of breadstuffs, and desserts of all varieties. Mimosa, bellini and bloody marry are popular brunch cocktail. 

Theme Buffet: A theme buffet can be any of the above types of buffets but is specifically planned and prepared using a theme for that particular occasion.  Wedding  Birthdays  Religious festivals-Christmas, Easter  Seasonal-Winter, Spring, Summer, Autumn  Major festivals- Carnival  Sporting event- Tennis, football

1. सिट-डाउन बुफे (Sit Down Buffet)

इस बुफे में सभी मेजों को कटलरी और क्रॉकरी के साथ अच्छे से सजाया जाता है। मेहमान खुद जाकर बुफे से खाना लेते हैं और अपनी सीट पर बैठकर खाते हैं। सूप व अन्य चीजें वेटर द्वारा परोसी जाती हैं। यह औपचारिक आयोजनों जैसे कि सरकारी भोजों में आम है।

👉 विशेषताएं:

• सीमित नहीं है मेन्यू आइटम्स पर
  
  

• वाइन व ड्रिंक्स सर्व करने में सुविधा
  
  

• सुंदर टेबल साज-सज्जा
  
  

• तेज और सुव्यवस्थित सेवा
  
  

2. फोर्क बुफे (Fork Buffet)

यह स्टैंड-अप बुफे होता है जहाँ खाना इस तरह परोसा जाता है कि चाकू की ज़रूरत न हो, केवल कांटे (fork) से खाना खाया जा सके। वरिष्ठ नागरिकों और बच्चों के लिए कभी-कभी कुछ कुर्सियां रखी जाती हैं।

3. फिंगर बुफे (Finger Buffet)

इसमें छोटे-छोटे खाने के आइटम होते हैं जिन्हें हाथों से उठाकर खाया जा सकता है, जैसे कि सैंडविच, टिक्का, समोसा आदि। कोई कटलरी की ज़रूरत नहीं होती। खाने के साथ सर्वियेट दिया जाता है।

4. कोल्ड बुफे (Cold Buffet)

इसमें केवल ठंडी चीजें होती हैं, जैसे सलाद, कोल्ड मीट्स, फल आदि। इन्हें आइस या कोल्ड वेल्स में रखा जाता है और तापमान लगभग 5°C पर बनाए रखा जाता है। स्कैंडिनेवियन स्मोर्गेसबोर्ड इसका एक प्रसिद्ध उदाहरण है।

5. कॉकटेल बुफे (Cocktail Buffet)

यह आमतौर पर दोपहर या शाम को होता है। इसमें छोटे-छोटे नमकीन, कैनपेस और डिप्स आदि होते हैं जिन्हें खड़े-खड़े बातचीत करते हुए खाया जा सकता है। साथ में कॉफी या ड्रिंक्स भी परोसे जाते हैं।

6. ब्रेकफास्ट बुफे (Breakfast Buffet)

यह होटल में आमतौर पर परोसा जाता है और इसमें टोस्ट, क्रोइसां, अंडे, सॉसेज, चाय, कॉफी, फल आदि शामिल होते हैं। कुछ होटल में शेफ काउंटर पर ऑर्डर अनुसार आमलेट या फ्राई एग बनाते हैं।

7. ब्रंच बुफे (Brunch Buffet)

ब्रेकफास्ट और लंच का मिश्रण – ब्रंच आमतौर पर सुबह 10 से दोपहर 2 बजे तक परोसा जाता है। इसमें हल्का लेकिन भरपेट भोजन होता है, जैसे अंडे, मांस, सलाद, पेस्ट्री, ड्रिंक्स आदि।

8. थीम बुफे (Theme Buffet)

किसी विशेष अवसर या त्योहार के अनुसार थीम आधारित बुफे होता है। जैसे:

• शादियाँ
  
  

• जन्मदिन
  
  

• धार्मिक त्योहार – जैसे क्रिसमस, ईस्टर
  
  

• मौसम – वसंत, गर्मी, सर्दी
  
  

• खेल आयोजन – फुटबॉल, क्रिकेट आदि