Service "Your Resort" has selected for you the best resorts of the Moscow region with a buffet. Thanks to this type of food, you do not have to take care of what you eat while relaxing in a boarding house during your holidays or weekends. You can relax, enjoy the local picturesque landscapes, a lot of all kinds of entertainment and calmly receive treatment offered by the resorts of the Moscow region.

What is a buffet?

This is a convenient type of food that has long been popular in Europe and has won a lot of fans in Russia. You can choose any food, fruits and drinks offered by the hotel and take as many of them as you can eat at one time. For example, breakfast is usually served with cereals, scrambled eggs, cuts for sandwiches, salads, tea and coffee. For lunch you will be offered soups, various types of side dishes, meat and fish.

When choosing boarding houses near Moscow with a buffet, pay attention to how many times a day meals are provided. Many of them include breakfast, lunch and dinner in the price. However, there are boarding houses near Moscow where you can eat only in the morning or where five meals a day are provided.

Advantages

Meals in the hall "Swedish table" - the most popular type of food among the guests of the sanatorium "Russia". A wide range of the presented menu, the ability to see dishes, form a convenient portion for yourself, come to the table as many times as you like - these advantages have made the buffet a favorite food system for vacationers.

Gastronomic animation (demonstration cooking) presented in the "Buffet" hall is another advantage. Hot fried eggs and sausages and vegetables fried on a special grill await our guests every day. The waiters will kindly offer to cook crispy toasts with and without filling, the chefs will bake fragrant Viennese waffles and pancakes in front of the guests, all that remains is to season them with your favorite jam and enjoy the delicate taste.

In 2016, new equipment for gastronomic animation appeared on the Swedish line, which significantly expanded the offered menu. A modern oven was installed in the center of the hall, and now our guests are treated to hot and fragrant pizza with different toppings three times a day. Here, in the hall, chefs cook pasta, fry crispy meat and potatoes, pasties and chicken wings in a wok pan.

On the Swedish line of the Rossiya sanatorium, considerable attention is paid to the technology of continuous cooking and serving dishes, so even in the “hot” summer season, the full range of the proposed menu is preserved throughout the meal.

buffet etiquette

• It is advisable to come to the food hall no later than half an hour before the end of the meal time.
• For your convenience, you can leave packages and bags in special boxes at the hall administrator and take only valuables with you.
• Buffet does not necessarily imply self-service. Our staff is always happy to take care of the guests, just ask the waiter to help you.
• You can take cutlery on a special table.
• It is recommended to start lunch or dinner with light meals, such as salads. If you are not familiar with any dish, take a small portion of it.
• According to international buffet rules, food cannot be taken outside the hall.
• The number of approaches to the "buffet" is not limited.
• After the meal, you can leave feedback about the work of our team to the administrator of the hall.

Helpful information

• We are waiting for you: for breakfast from 8:00 to 10:00, for lunch from 13:30 to 15:00, for dinner from 18:00 to 19:30 and for an evening treat with sour milk drinks - from 21:00 to 22: 00.
• Children up to 14 years old (inclusive) are invited to have a second breakfast at 11:00 and an afternoon snack at 17:00.
• Meals for children under 4 years old are paid in the amount of 360 rubles / day. Entrance of the child to the food hall - with a smart card.
• If you have recommendations from a dietitian to follow a specific diet, please notify the hall administrator in advance.

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Many catering establishments prefer the "buffet" system. This approach is very convenient, practical: all the preparatory work has been done, a varied menu is offered on the tables. This allows you to simultaneously feed a large number of visitors, which is perfect for places with high traffic of people, such as hotels, hotels. So, the food is freely available, everyone can choose what they like best. The solemnity of the format makes the meal unusual.

What is a buffet

Buffet serving method is the serving of ready-made dishes, in which the visitor chooses his favorite from those that are displayed on special tables or distribution lines. Any snack is taken in moderation, transferred to your table. There are no waiters, everything is organized on the principle of self-service. Almost always, such a meal is free, the cost is already included in the ticket price.

The term "buffet" is found only in Russian. In Asia, European countries, this way of eating is called "buffet", in Sweden - smorgasbord or "sandwich table", where sandwiches mean absolutely any food. Another idea for the emergence of the Swedish food system is related to the Scandinavian principles of self-restraint in the absence of control.

The "sandwich table" system is widely used by hotels, when each client needs to be fed very quickly, tasty. Beer houses, pizzerias often arrange salad bars, democratic cafes and fast foods - buffets that offer cold and hot snacks, desserts. This approach solves the main tasks of restaurant service: to feed deliciously, to make it fast and convenient for everyone, to attract new customers.

Peculiarities

Organizing a buffet has a number of advantages. They are attractive to customers and organizers:

• A large selection of dishes gives the visitor a feeling of abundance, the impression that for one price there are a lot of menu options.
• The price of food is lower than traditional food.
• Democratic value-added service.
• Saving time for guests and kitchen workers.

The features of this system depend on the religious and cultural traditions of an individual people. Very often there are days of national cuisine. Some countries prefer seasonings, sweets, others refuse pork and beef. Most establishments on the buffet menu include European cuisine, although the local chef always makes his own adjustments. The quantity and quality of dishes depends on how many stars the hotel has: the higher the category, the more varied the menu will be.

Each country has its own gastronomic preferences, depending on the characteristics of the people. For example:

• Indonesia uses a lot of pepper and spices;
• in Egypt, Tunisia, the UAE do not cook pork;
• Eastern countries offer a wide variety of sweets;
• in Southeast Asia, besides pork, they do not use beef, but they prefer a large amount of seasonings;
• Europe loves meat: boiled, fried cooking options;
• Italy prefers spaghetti;
• Spain is not complete without paella;
• Greece, Bulgaria, Croatia include cheese, olives in the menu.

Drinks deserve special attention. If the hotel or hotel does not work on an all-inclusive basis, then any drink - water, coffee, juice, tea, wine - is sold for money at all meals, except for breakfast. In Spain, for example, in the morning even champagne is served for free. Varieties of drinks (alcoholic and non-alcoholic, paid or free) depend on the characteristics of the country, and not the "star" of the hotel. Fresh juice is rarely served in Europe, while Turkish and East Asian cuisines, on the contrary, are happy to offer any natural drink.

Varieties

According to the method of payment for consumed food, there are two types of buffet. Both are not included in the cost of the tour (if it concerns meals at the hotel). Their features are that:

1. You can go for food an unlimited number of times. The price is fixed and does not affect the amount of food eaten. Any dish size.
2. At the heart of such catering is the “plate system”: payment depends on the size of the dish (small, medium, large) and the number of approaches to the table.

The serving formats according to the Swedish system are designed to satisfy the tastes of all visitors. The varieties are:

• salad bars (salad, light soup, simple snacks) - for those who did not have time to have breakfast;
• American table (cola, hamburgers, greasy snacks) - served next to places of entertainment, for example, near the beach;
• National cuisine;
• the dietary diet is designed for wealthy clients and those who prefer only healthy food;
• buffet lunch is organized in the afternoon;
• a coffee or tea table is offered between main meals.

A form such as brunch or "family lunch" is ideal for a weekend meal at lunchtime. Often bonuses are offers for partial payment or free food for children of a certain age. Brunch is often used for birthdays and other holidays. The income from this form of food is small, but it is considered a good marketing method to attract customers.

The banquet provides for the simultaneous service of many guests. Drinks, juices are poured at the bar counters located in several places. The most demanded drink - mineral water, orange juice, wine, champagne - is served by waiters. Snacks are displayed on special tables (round, oval, rectangular) with tablecloth skirts attached to them.

According to the principle of banquets, catering or thematic events are organized when the celebration is held in nature or in a room not intended for such purposes. For the organization, special catering companies are invited to take care of the event, from the arrangement of tables, the design of the hall or territory, and ending with the preparation of dishes.

Serving

There are a number of rules that must be followed by serving a buffet, and the most important thing is the grouping of dishes: an appetizer is displayed on one part, a hot dish on the other, sweets, fruits on the third. For example, appetizers are placed at the beginning of the table, then bread, then first courses, second courses, and desserts at the end. Mixing products is strictly prohibited, so as not to create the impression of chaos. Fish and meat cannot lie side by side on a tray or plate; seafood is allowed next to fish dishes. You can not lay out vegetables and berries, fruits nearby.

The grouping rules also apply to dishes, drinks, spices and sauces. They are:

• Trays, plates are arranged at the same interval.
• Appliances for imposing food for each dish have their own. It is important that they are made of stainless steel, you can use wooden appliances, plastic ones are prohibited.
• Separate places are organized for drinks (near the entrance), used dishes (away).
• Sauce, spices are placed in small containers next to the dishes they are suitable for.
• Honey, yogurt, jam are served in small glass or ceramic rosettes.

The shift and frequency of serving dishes is also subject to certain rules. In hotels, all food is put up at once, but at banquets you need to follow the order:

• Snacks remain until the end of the banquet, are updated 2 times an hour in the summer, and once in cooler times.
• Hot meals are served before consumption.
• Cold snacks are laid out on metal dishes (for cooling), salads can be served on ceramics.
• Bakery products lie in baskets or on pie plates.
• Space-saving multi-level stands.
• Drinks can be served in glasses.

Particular attention is paid to the decoration of the buffet. Flowers, tablecloths, bows, etc. are used. The rules for decorating the table are as follows:

• The presence of flowers speaks of a special chic, but they need to be changed periodically.
• The tablecloth should not reach the floor by 10 cm.
• Napkins are preferable to paper ones (it is more convenient to throw them away, rather than fold them with dirty dishes). They are laid out next to the plates in a pile or fan.
• The decor of the table should be combined with the interior.
• It is acceptable to use tall candelabra or small candlesticks with lighted candles.

Menu at the hotel

Buffets serve more than just cold appetizers. It is important that there is no cooked food that you need to cut off for yourself with a knife: all dishes are exclusively a la carte. More restrictions on the buffet menu in the hotel, the hotel does not have. It consists of:

• snacks;
• first hot dishes;
• meat or fish hot;
• side dishes for fish and meat;
• drinks;
• desserts.

In different countries, for the “sandwich” table, they use their own dishes and drinks. For example, the buffet menu in Turkish hotels offer the following:

The Spanish diet is somewhat different from the Turkish one. In hotels in Spain, chefs are ready to offer the following menu: