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Modern Buffet Presentation

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Modern Buffet Presentation gives readers the ability to plan and execute a successful buffet, an essential skill required for professionals in the restaurant industry and in the rapidly growing field of catering and special events. This text includes guidance on everything, including menu planning and pricing, arranging food and action stations, and training staff, and communicating with clients. Brilliant photography illustrates successful buffet setups, platter arrangements, centerpieces and displays, and much more. From simple cafeteria lines to formal banquets, this text covers every type of buffet presentation imaginable and is an essential resource for anyone who plans or executes buffets.
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Table of Contents



Chapter 1. Mise en Place

Chapter 2. Designing the Buffet

Chapter 3. Buffet Equipment

Chapter 4. Executing the Buffet

Chapter 5. Stations: Service and Setup

Chapter 6. Buffet Recipes

Buffet Menus


Appendix A. On-site Buffet Planning Worksheet

Appendix B. Sample Catering Menu

Appendix C. Complete Party Planning Spreadsheet

Appendix D. Off-site Buffet Planning Worksheet



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Author Information

Carol Murphy Clyne and Vincent Clyne launched PAIRINGS palate + plate in Cranford, N.J. in 2010. Their restaurant concept is based on constantly evolving seasonal recipes featured in the globally inspired, contemporary American dinner menu; the on-site buffet menu; and their cooking classes. The couple also owned a personal catering company for 20 years. Carol holds ProChef Level II Certification from The Culinary Institute of America in Hyde Park, and Vincent, a Certified Wine Professional credential from the CIA in Napa Valley. Vincent was also awarded the Signorello Vineyards Food Writing Scholarship to the Symposium for Professional Food Writers at The Greenbrier in West Virginia. Carol is currently a visiting instructor for the food enthusiasts programs at the CIA.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 45,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, N.Y.; St. Helena, Calif.; San Antonio, Texas; and Singapore.

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The Wiley Advantage

  • Examine buffet tactics with emphasis on new and exciting methods of preparation, presentation, and profitability.
  • Chapters illuminate the actual steps in planning an event: the initial meeting with the client, menu development and ingredient selection, budgeting and staffing, designing and displaying, and the “how to wow.”
  • Provides recipes for dishes that can be held at temperature and that are suitable for intimate dinners or large parties while being budget sensitive.
  • Skills and techniques are described in detail with attention to the safe handling and holding of foods, the balancing of flavors, colors and textures, and the designing of displays that excite and entice.
  • Chapter 1, Mise en Place outlines all of the details you need to know to prepare for the execution of the buffet, from the client meeting to developing the concept and theme to making the production plan.
  • Chapter 2, Designing the Buffet provides thorough instructions and illustrations for designing the buffet in a way that will exceed the customers’ expectations every time.
  • Chapter 3, Buffet Stations: Equipment, Service, and Setup describes the different types of stations that can be incorporated into the buffet including a comprehensive section on action stations and instructs the reader on physically setting up the buffet.
  • Chapter 4, Executing the Buffet is full of practical information about executing all different types of buffets including portioning information and examples of platter arrangement.
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Instructors Resources
Wiley Instructor Companion Site
Instructor's Manual
Test Bank
Test your students’ comprehension with this digital collection of fill-in-the-blank, multiple-choice, true/false, and free-response questions.
PowerPoint Slides
Our PowerPoint™ presentations contain a combination of key concepts allowing you to illustrate important topics with images, figures, and problems from the textbook.
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Students Resources
Wiley Student Companion Site
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Purchase Options
Wiley E-Text   
Modern Buffet Presentation
ISBN : 978-1-118-80547-3
384 pages
June 2014, ©2014
$48.00   BUY

Modern Buffet Presentation
ISBN : 978-0-470-58784-3
384 pages
May 2014, ©2015
$70.00   BUY

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