BREAKFAST

·         There are different types of breakfast available in hotels

·         These vary from heavy to light

·         These can be served in Room Service, Coffee Shop; in silver service, tray service or Buffet

TYPES OF BREAKFAST:

1.      English breakfast

2.      American breakfast

3.      Continental breakfast

4.      Indian breakfast

1.     English Breakfast:

The heaviest breakfast of all; comprises of 10 courses.

It is also known as a Full English breakfast

It comprises of:

1.      Juices : (Fresh or canned)

Orange, mango, pineapple, apple, guava, sweet lime, etc.

Equipments required:

Juice glass or pony tumbler.

2.      Cereals:

Muesli, cornflakes, wheat flakes, porridge, oatmeal.

Served with hot or cold milk

Equipments required:

Cereal plate or bowl with under plate and cereal or soup spoon

3.       Stewed fruits:

Prunes, grapefruit, mandarin orange segments

Stewed fruits are the fruits cooked in sugar syrup

Equipments required:

Cereal bowl or soup bowl with under liner and tea spoon

4.      Fresh fruits:

Apple, pears, orange, peach, pineapple, plum, etc.

Equipments required:

Fruit plate with fruit fork

5.      Bread:

Toasts or breads (white / brown / multi grain)

Examples: croissants, brioche, doughnuts, muffins, Danish pastry, etc.

Equipments required:

Bread basket with napkin and tong or toast rack

6.      Preserves:

Jams, marmalade, jelly, honey, butter, maple syrup

Equipments required:

Pots or bottles with butter dish with preserve spoon and butter spreader

7.      Fish:

Grilled, fried, poached (herrings, sardines, salmon, etc.)

Equipments required:

Fish plate with fish knife and fork

8.      Meats:

Bacon, sausage, kidney, liver, ham, salami, etc.

With hash brown potatoes, tomatoes and baked beans

Equipments required:

Half plate with all purpose knives and all purpose forks (for meats and eggs) and egg cup (for boiled egg)

9.      Eggs:

Scrambles, poached, fried, boiled, omelets, etc.

1.  Beverages:

Tea, coffee, milk, etc.

Equipments required:

Tea cup or coffee cup with saucer and spoon

Collins glass for milk

Side plate and side knife

Napkin

Center appointments (ABC - ashtray, budvase and cruet set)

2.     American breakfast

It comprises of:

1.      Juices : (Fresh or canned)

Orange, mango, pineapple, apple, guava, sweet lime, etc.

Equipments required:

Juice glass or pony tumbler.

2.      Cereals:

Muesli, cornflakes, wheat flakes, porridge, oatmeal.

Served with hot or cold milk

Equipments required:

Cereal plate or bowl with under plate and cereal or soup spoon

3.      Bread:

Toasts or breads (white / brown / multi grain)

Examples: croissants, brioche, doughnuts, muffins, Danish pastry, etc.

Equipments required:

Bread basket with napkin and tong or toast rack

4.      Preserves:

Jams, marmalade, jelly, honey, butter, maple syrup

Equipments required:

Pots or bottles with butter dish with preserve spoon and butter spreader

5.      Eggs:

Scrambles, poached, fried, boiled, omelets, etc.

Equipments required:

Half plate with all purpose knives and all purpose forks (for eggs) and egg cup (for boiled egg)

6.      Beverages:

Tea, coffee, milk, etc.

Equipments required:

Tea cup or coffee cup with saucer and spoon

Collins glass for milk

Side plate and side knife

Napkin

Center appointments (ABC - ashtray, budvase and cruet set)

3.     Continental breakfast

It comprises of:

1.      Juices : (Fresh or canned)

Orange, mango, pineapple, apple, guava, sweet lime, etc.

Equipments required:

Juice glass or pony tumbler.

2.      Bread:

Toasts or breads (white / brown / multi grain)

Examples: croissants, brioche, doughnuts, muffins, Danish pastry, etc.

Equipments required:

Bread basket with napkin and tong or toast rack

3.      Preserves:

Jams, marmalade, jelly, honey, butter, maple syrup

Equipments required:

Pots or bottles with butter dish with preserve spoon and butter spreader

4.      Beverages:

Tea, coffee, milk, etc.

Equipments required:

Tea cup or coffee cup with saucer and spoon

Collins glass for milk

NOTE:

 IF TEA IS SERVED WITH CONTINENTAL BREAKFAST, IT IS CALLED “THÉ COMPLETS”

IF COFFEE IS SERVED WITH CONTINENTAL BREAKFAST, IT IS CALLED “CAFÉ COMPLETS”

5.      Indian breakfast

Indian breakfast varies from region to region.

The breakfast is mostly vegetarian.

It comprises of:

·         In East India – Bara, poori served with Ghuguni (peas curry) or potato curry and also served with rasogulla, or chhenapoda, etc.

·         In South India, most popular breakfast is an assortment with several dishes like, idlis, vadas, dosas and chapattis

The Indian breakfast comprises of the following dishes:

1.      Juices : (Fresh or canned)

Orange, mango, pineapple, apple, guava, sweet lime, etc.

Equipments required:

Juice glass or pony tumbler.

2.      Fruit salad:

  Fresh or seasonal fruit accompanied with yoghurt or honey

Equipments required:

Half Plate or cereal bowl with a fruit fork

Monkey bowl for yoghurt and a sweet spoon; bottle of honey with preserve spoon.

3.      Sweet dishes:

  Kesari Rawa, Basmati Rice, Sweet porridge, Jalebi, Halwa and sweetened milk.

4.      Eggs:

  Boiled eggs, omelets, scrambled eggs served with breads or toasts.

5.      Breads:

  Toasts or plain, butter sandwiches

6.      Beverages:

Tea, coffee or hot beverages like Bournvita, Milo, and Horlicks.