Efficient for both guest service and replenishment.
Layout and decoration attractive for the customer.
Adequate lighting, with colors if required.
Sufficient power points for connecting all the required electrical appliances.
Sufficient quantity of alternative heating fuel, e.g., gas, and adequate corresponding safety features.
The buffet service shall be similar to that applied in the restaurant procedure.
The buffet shall be ready 15 minutes before the starting time indicated on the BEO.