On 11th November 2025, the Department of Hospitality and Event Management at PES University organized the Innovative Buffet event at the Restaurant, Tech Park, PES University, Bengaluru. The event served as a practical learning platform for 1st semester students, offering them real-world exposure to buffet planning and execution.
Event Highlights
- Students designed a logical and efficient buffet flow, ensuring clear separation for appetizers, main courses, and desserts.
- All components were prepared in advance, and the buffet line was managed seamlessly with timely refills.
- Participants gained hands-on experience in guest interaction, line management, and professionally explaining menu items to diners.
Student Responsibilities
Students handled multiple roles, including:
- Event Head
- Food refillers & runners
- Water service
- Buffet setup & décor
- Clearance & grooming
- High check coordination
Key Learnings
- Preparation is key: All food, garnishes, and equipment must be ready before service begins.
- Logical arrangement matters: Plates first, salads before mains—this impacts guest flow and reduces congestion.
- Attention to detail: Simple garnishing and organized plating enhance the dining experience.
- Team coordination: Real-time communication with the kitchen and peers ensures smooth operations.
Why It Matters
The Innovative Buffet event bridged classroom learning with practical application, helping students develop organizational skills, teamwork, and customer service expertise—essential qualities for future hospitality professionals.
