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.
