原来酒店自助餐的管理也有这么多讲究！

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One of the best ways aChef can express his culinary talents is in his approach to a buffet set up.

自助餐的形式是厨师表现自我烹饪才能最佳方式之一。

Contrary to generalbelief, this is not always an easy answer. A buffet that reflects the Shangri-Laimage needs a huge amount of creativity, display,vigilance and a greatdeal of supervision, especially from the Executive Sous Chef and Pastry Chef.It immediately reflects our work and should as such have a well thoughtout, planned and executed delivery.

相反对于自信来说，这不是一个简单的问题。自助餐关系着酒店形象，它需要具有极大的创造力，适当的陈列，严谨的管理，尤其是行政副总厨和西点师。它能直接反应出我们的工作所有我们在实施之前要有深思熟虑，并有缜密的计划。

The displays andpositioning of the buffet line in one or more sections must be the focal point of therestaurant and as such must be visibly obvious from the restaurant’s entrance.

自助餐台的陈列和摆放必须是全场的焦点，从餐厅的入口出就能醒目的

看到。

The lines of the buffetmust be easily accessible by the guest from whichever point of the restauranthe is sitting.

自助餐台必须要让入座的客人在各角度都能容易靠近。

Emphasizing on thebuffet layout and presentation the buffet breakfast at all service times mustgives an impression of fullness, neatness, richness in food displays, quality interms of products, uniqueness in term of porcelain display, creativity in terms offood display, variety in terms of offering and distinct taste in terms ofcooking, seasoning and food temperatures.

在早餐营业时间内，要保证客人享用的早餐是丰富多样的，整洁创新的

摆盘，高质量的产品，独特精美的瓷器，美味可口多元化的滋味，以及

适当的温度和丰富的调味品都能给客人一种美好的感觉。

In order to achieve this, following points must be adhered to.为了能到达这些，下面的要点必须要达到：

Using a general banquetbuffet set up with skirting should be avoided.

避免使用一般的宴会自助餐台裙。

Create level differenceto emphasis different dishes at different levels.

创建不同的层次感，让不同的菜肴在不同的层次上。

Source out interestingplates and hollowware for presentation.

用不同的有趣的盘碟来进行摆盘陈列。

Do not under anycircumstance use Styrofoam but rather develop a natural

ecological character intone with the environment of the Hotel, by using

natural props anddecoration.

在任何情况下都不能使用熟料泡沫，而是利用天然的道具和装饰与酒

店的环境相融合。

The buffet table shouldgive an impression of freshness and abundance.

自助餐台要给人以清新和丰富的感觉。

Display dishes ratherthan using silver or mirrors, porcelain, terra-cotta,

earthenware, copper orglass receptacles are to be considered.

盛放菜肴考虑选用瓷器、陶器、铜器或是玻璃器皿而不是银器或是镜

子。

Wherever possible coldfood/dessert preparation are to be kept on an iced container, frequentlyrechanged, using new receptacles each time to avoid cross contamination.

所有的冷盘/甜品要摆放在冰的容器中，并且要经常更换，每次更换

的时候都要用新的容器避免交叉污染。

Buffet lines shouldconsist of permanently installed hot food, lines,cooking stations, coldsections, iced section, bakery and health corners.

自助餐由热食区，明档，冷盘区，冰淇淋区，西点区和健康角组成。

Wherever possiblesalads that are not mixed are to be considered with non-mayonnaise basedressings on the side and oil based dressing are preferred,vinaigrettes etc…..

色拉可以不混合，建议用非蛋黄酱调配，首选配料是油、醋等。

There will be buffetrunners, dressed in neat clean starched chef’s uniforms,which will help theguest, replenish the food and keep the general impression of the line.As such they will be properly trained and of a neat and courteousdisposition.

会有整洁干净的穿厨师服的员工帮助客人补充食物并保持最初的印象。他们会按要求整洁礼貌的要求进行培训。

All staff working onthe buffet, in guest contact are to be trained in he dishes composition andnames.

所有在自助餐接触客人的员工都要进行菜肴和称呼的培训。

Buffet serving spoonsare to be constantly changed and counters are to be kept clean and tidy.

自助餐用的公勺要经常更换，并且要保持台面整洁干净。

Buffet will bereplenished from the back line and replenishment should not interfere with theguests.

自助餐补给要从后面补充，不能影响到客人的取食。

Whereverpossible-chaffing dishes will be changed to creative pots and local dishes kept warmby means of flat top induction.

从加热炉到餐盘中要保温这意味着温度是手温的感觉。

If chaffing dishes areto be used, they are to be of the push back variety and are to be keptclosed whenever the guest has finished and not in use.

在使用加热炉的时候，要经常翻炒并且在客人用餐结束的时候把盖子盖好。

All dishes are to bename tagged with neat labels.

所有的菜肴都要用整洁的标牌命名。

Hot dishes are to beselected according to their composition and ability to remain warm withoutlosing their quality and taste.

热菜的选择要依据其组合在没有失去适量和味道的前提下保温。

Ensure that all food isof top quality and at the height of freshness, cooked and seasoned well, held at the correct temperature.

保证所有的食物高品质和最新鲜，烹煮适当，并且用最合适的温度保温。

All hot food must bemaintained at 63C presented, in small containers and frequently re-newed.

所有的食物要保温在63C，放在小的器皿中并且要经常更新。

Ensure that the buffetis replenished in time and never looks tired or empty.

确保自助餐补充及时，绝不允许有过时或是空盘的现象发生。

Wherever possiblerecipes with sauces should have the sauces separately in small “butlers”.Entrées must not “swim” in their containers.

只要是有酱汁一起的菜肴，所有的酱汁都要独立分开，绝对不能有食物在器皿里浮漂的现象出现。

At the end of eachservice leftovers must be disposed.

最后的残留食物必须要处理掉。

Ice cream must be kepton a refrigerated ice cream display or station.

冰淇淋必须要放在冰柜或是专放冰淇淋的专区上。（来源：九人智库）

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