Buffet

A meal service in which diners select food from dishes laid out for self-service. It may be offered in restaurants, hotels, or private gatherings.

Steam table: A heated serving unit that holds prepared food at a stable temperature. It keeps hot dishes warm while diners serve themselves.
All-you-can-eat restaurant: A restaurant where customers pay a set price for access to repeated servings of food. This business model commonly uses buffet service to offer many choices.
French language: A Romance language originating in France and spoken worldwide. The English word buffet derives from French.
À la carte: A menu style in which each dish is ordered and priced separately. Unlike a buffet, it lets diners select individual dishes through an order.
Chafing dish: A portable food-warming vessel that uses a heat source beneath a serving pan. It is a familiar way to keep individual buffet dishes hot.
Hotel breakfast: A morning meal provided to hotel guests, sometimes included in the room rate. Hotels often use buffets to serve many guests efficiently.
Buffet (furniture): A sideboard or serving table used to hold food, dishes, or household objects. The furniture name is historically linked to the table from which buffet service takes its name.
Table service: A dining arrangement in which staff bring food and drinks to seated customers. It replaces buffet self-service with staff-delivered meals.
Food safety: Practices and conditions that prevent food from causing illness or injury. Buffet dishes remain exposed and are handled by many diners.
Cafeteria: A dining venue where customers select food at a counter or serving line before paying or sitting down. Cafeterias share self-selection but often portion food behind a counter.

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