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2. Where did the word BREAKFAST come from?
It was not until the 15th century that "breakfast" came into use in written English to
describe a morning meal, which literally means to break the fasting period of the prior
night.
In Old English the term was morgenmete. It was a compound word, with morgen
meaning “morning”, and mete meaning “food” or “meal”. Thus morgenmete literally
meant “morning meal”.
American, British, Australian
breakfast
French
déjeuner
Danish
morgenmad
German
Frühstück
Irish
bricfeasta
Spanish
desayuno
Swedish
frukost
Welsh
brecwast
Italian
colazione

3. As nutritionist Adelle Davis famously put it back in the 1960s:
“Eat breakfast like a king, lunch like a prince and dinner
like a pauper.”
Why breakfast is the most important meal of the day?
“The body uses a lot of energy stores for growth and repair through the night”
When you wake up from your overnight sleep, you may not have eaten for up to 8
hours. Breakfast replenishes the stores of energy and nutrients in your body.
It replenishes your supply of glucose to boost your energy levels and alertness, while
also providing other essential vitamins, minerals and nutrients required for day’s work
and a long term good health.

4. Breakfast @ Hotel Industry
 Generally the breakfast is served between 7:00 am till 10:00
am in hotels (with +/- half an hour).
 Though as in-house guest one can always request for an early
breakfast through In-room Dining or “Breakfast Door Knob
Card” in case of requirement.
 Usually the breakfast is being served in form of a Buffet in the
Coffee Shop/Restaurant or through A la Carte Menu as well.
 Almost all the hotels in todays date include the cost of
breakfast in the rack rate and provide complementary
breakfast to all the in-house guests.
 In luxury hotels on Sundays and holidays the breakfast timing
usually gets extended and sometime merges with Brunch.

5. “Door Knob Menu” or “Hanging Menu”
The Breakfast Door Knob menu is a convenient way to order your breakfast in advance.
A door hanger is a plastic or cardboard sign, generally rectangular in shape, cut to hang
from the handle or knob of a door.
It is a type of room service menu that usually a part of housekeeping supplies in the
guest room. A doorknob menu lists a limited number of breakfast items and times of
the day that the meal can be served.
Guests select what they want to eat and the times they want the
food delivered, and then hang the menu outside the door on the
doorknob. The menus are collected and the orders are prepared and
sent to the rooms at the indicated times.

6. SampleofaBreakfastDoorKnobMenuCard

8. TYPES OF BREAKFAST
Continental Breakfast
Variations
 Café Complet
 The Complet
 Café Simple
 The Simple
English or Full Breakfast
 American Breakfast
Buffet Breakfast
 Regional Breakfast
• North Indian Breakfast
• South Indian Breakfast
• Chinese Breakfast
• Japanese Breakfast
• Italian Breakfast
• French Breakfast
• Scottish Breakfast
• Welsh Breakfast etc.

9. CONTINENTAL BREAKFAST
The term “continental breakfast” refers to the continent of Europe and the style of
breakfast enjoyed in European cultures. Continental breakfasts emphasize simplicity,
cost effectiveness, and focus on foods that can easily be stocked.
Continental Breakfast Menu:
• Choice of Fresh Fruit Juice
• Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins etc.)
• Served with Preserves (Jam, marmalade), Honey
• Beverages (Tea / Coffee / Hot Chocolate)

10. CONTINENTAL BREAKFAST - Variations
café complet
The term ‘café complet’ is widely used in continental Europe and means a continental
breakfast with coffee as the beverage.
thé complet
The term ‘thé complet’ is used for continental breakfast with tea as the beverage.
café simple or thé simple
Café simple or thé simple is just a beverage (coffee or tea) with nothing to eat.

11. ENGLISH OR FULL BREAKFAST
The English or Full Breakfast is a more elaborate meal and requires more preparation in the
dining room before service. The menu may consist of from two to eight courses.
English or Full Breakfast Menu:
• Choice of fresh Fruit Juice (orange, pineapple, tomato)
• Cut Fruits (grapefruit, melon, papaya, pears, bananas)
• Stewed Fruits (plums, apples, figs, prunes)
• Choice of Cereals (Muesli, Porridge, Corn/Rice/Wheat flakes) Served with hot/cold milk
• Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
• Eggs: (Fried, boiled, poached, plain or savoury omelette)
• Meat: (Bacon, Sausages, Salami etc. – fried or grilled)
• Choice of Assorted Bread (toasts, brioches, croissant, rolls, brown bread Served with
butter and preserves (honey, jam, marmalade)
• Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc.)

12. AMERICAN BREAKFAST
The American Breakfasts also offers multiple courses as a part of the meal, and Is
similar to an English Breakfasts, except that American Breakfast does not offer any fish
dish on the menu.
American Breakfast Menu:
• Choice of fresh Fruit Juice Or Cut Fruits Or
• Stewed Fruits
• Choice of Cereals (Rice flakes, wheat flakes etc.)
• Served with hot/cold milk
• Eggs (Fried, boiled, poached, omelette)
• Meat (Bacon, Sausages, Salami etc.)
• Choice of assorted bread Served with butter and preserves
• Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc.)

13. BUFFET BREAKFAST
Originating in 16th-century France, buffet-style dining has stood the test of time and
continues to be a popular choice for many restaurant customers. By definition, a buffet is a
meal where guests serve themselves from a variety of dishes set out on a table or sideboard.

14. BUFFET BREAKFAST MENU
Breakfast is the most difficult meal period to handle/serve –
- majority of guests arrive for breakfasts within a very few minutes of each other
- all requiring fast service
- specially when big groups are staying
- variety of choices and preferences
Thus the solution is, self serviced Buffet Breakfast with multiple live stations.
The modern Buffet Breakfast in a luxury hotel serves all the combinations of food
and beverage items discussed earlier, which also include dishes from different
country, cuisine, and region.
That’s why the Buffet Breakfast sometimes regarded as English or Full Breakfast or
even as Extended American Breakfast with regional preferences.

15. BUFFET BREAKFAST MENU PRICE
Buffet breakfast menus are often priced and offered at three levels:
1 Continental: includes juices, bread items and beverages.
2Cold buffet: includes those items of continental breakfast plus a selection of cold
items from the buffet.
3Full breakfast: full selection from the buffet including hot cooked items. With the
buffet breakfast, all items are self-served from the buffet, with perhaps the exception
of egg dishes or other cooked-to-order items and the beverages required.

17. REGIONAL BREAKFAST - INDIA
• Dosa
• Idlli
• Puttu
• Appam
• Idiyapppam
• Upma
• Rawa Dosa
• Poori Sabji
• Chaas
• Pongal
• Egg Roast
• Veg. Khorma
• Kadala Curry
• Veg. Stew
• Mendu Vada
• Red Coconut Chutney
• While Coconut Chutney
• South Indian Filter Coffee
Traditional South Indian Breakfast Items. Traditional North Indian Breakfast Items.
• Aloo Paratha
• Poori Sabji
• Chole Bhature
• Paneer Paratha
• Vada Pao
• Poha
• Luchi Cholar Dal
• Karaisutir Kachori
• Lassi
• Dhokla
• Besan Chilla
• Egg Bhurji
• Samosa
• Jilabi
• Bread Pakora
• Bread Upma
• Thepla
• Tea/Coffee

19. Coffee – French filter coffee café au lait
Hot chocolate
Grapefruit juice
Tartines ( slices of baguettes) with butter , preserves and honey
Brioche , a light French yeast bread,
Croissants, pain au chocolates and pain au raisins
Fruit compote,
Fromage Blanc, and Yoghurt
Savoury products in Breakfast buffet not in a la carte services
Buffet breakfast items also include ham, salami, cheese board, eggs
Often crepes are also served in French breakfast
Cold Meat platter --charcuterie

21. Sweet and Salty Pancakes
Soup
Deep Fried Bread Sticks like doughnuts- YOUTIAO
Buns – MANTOU
Porridge made with rice and often chicken etc – CONGEE
Fried or soup-based noodles
Tea or sweetened soybean milk
Dimsum with sauce

23. Tattie Scone
A Scottish breakfast would not be complete without the addition of a tattie scone! Tattie being the
local name for potato.
Lorne Sausage
The Lorne sausage is also often known as a square sausage or sliced sausage and is one of
Scotland’s best loved breakfast foods.
White pudding, or Mealy Pudding as it is often known, is broadly similar to black pudding, the main
difference being that it does not include blood.
Porridge with milk
The Rowie
The Aberdeen Rowie, also known as a Buttery, is a savoury Scottish bread roll
Arbroath Smokie
The Arbroath Smokie is a kind of smoked haddock which is a speciality of the town of Arbroath in
Angus

25. A day in Copenhagen traditionally begins with three ingredients: rye bread, eggs and coffee
Porridge, scrambled eggs and smoked salmon
Grød The Danish are raised on oats. Known locally as grød,
Granola and yoghurt Granola is a crunchy mix of toasted nuts, flakes of grain and dried fruits and
often made at home
Soft boiled egg with rye bread and butter
Fresh whole wheat rolls often topped with pumpkin or sesame seeds, or toasted flaked oats
A Danish pastry

27. Tostada Con Tomate, Aceite, Y Jamón – tostada a piece of toasted
bread
Chocolate Con Churros, Soletillas, Or Melindros - ladyfinger
cookies called soletillas dipped in chocolate
Pincho De Tortilla -- Spanish tortilla de patatas
Croissant De Almendra --
Huevos Rotos Con Chorizo sunny side up fried eggs served over
potatoes and “broken” up before eating
Orange juice etc
.

29. Italian breakfast (prima colazione)
-- consists of caffè latte (hot milk with coffee) or coffee with bread or
rolls with butter and jam
cookie-like rusk hard bread, called fette biscottate
Also composed of cappuccino and cornetto or espresso and pastry
Other products, such as breakfast cereals, fruit salad
(macedonia), muesli and yogurt, are becoming increasingly common
as part of the meal
It is also very common for Italians to have a quick breakfast snack
during the middle of the morning (typically a tramezzino or bread roll)

31. Some common features are bacon, sausages, cockles,
laverbread, black pudding, oatmeal, eggs, fried mushrooms,
tomatoes, and smoked fish
Laverbread is a food product made from laver, a type of seaweed
Black pudding or blood pudding
The breakfast is also served with local Welsh cream, milk, and
butter.

33. Breakfast usually consists of open sandwiches (smörgås), possibly on crisp
bread (knäckebröd). The sandwich is most often buttered, with toppings such as
hard cheese, cold cuts, caviar, messmör (a Norwegian sweet spread made from
butter and whey), ham (skinka), and tomatoes or cucumber.
sandwiches (smörgås), possibly on crisp bread (knäckebröd)
Filmjölk (fermented milk/buttermilk)
cereals such as corn flakes, muesli, or porridge (gröt)
milk, juice, tea, or coffee.
Gravlax --Salmon cured with salt and sugar with herbs.

35. •Mixed rice with either ikura or uni.
•Eggs with furikake.
•Pickled vegetable salad.
•Grilled fish.
•Miso Soup.
•Natto.
•Miso for seasoning.
•the foundation of
Japanese meal that
consists of one soup,
three dishes, and rice.
The breakfast itself can
be hearty but not overly
filling

37. Frühstück
eat your breakfast like an emperor, lunch like a king and dine like a pauper
beverage such as coffee, tea or hot cocoa
slices of fresh, crusty or toasted bread (Brot) or bread rolls (Brötchen) with various
spreads and toppings
Marmelade (jams/preserves), Honig (honey), or chocolate/hazelnut spread (aka
Nutella)
Wurst (sausage) and Käse (cheese) on top of the bread
A glass of juice (Saft)
commonplace, as is a boiled egg (Ei).

39. Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century
This traditional Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such
as trabzon or kashar
The Turkish egg-topped flatbread filled with cheese, pepper and tomato, known as yumurtalı pide (lit. egg pita) hails
from the Kayseri region in Middle Anatolia
Boyoz is a Turkish pastry that was brought over to the country by Sephardic Jewish immigrants from Spain in
the late 15th century.
Menemen is a traditional Turkish spread consisting of tomatoes, eggs, peppers, and various spices.
A staple breakfast dish in Turkey, bal kaymak is a delicious combination of kaymak - a traditional dairy
product produced from water buffalo milk, very similar to clotted cream - that is generously doused with honey
Gözleme is a Turkish flatbread consisting of flour, water, yeast, olive oil, and yogurt, which prevents the
flatbread from going too brittle
Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of
dough made with flour, water, and salt

41. Traditional Russian breakfast are concentrated on kashas, or porridges – the most
important staple in Russian nutritional culture, with buckwheat and oat, as well as
semolina, serving as the three most important bases of such dishes, usually
cooked using water or milk, as well as consumed with or without milk.
Breakfast foods also include pancakes or oladushki
Blini, or crepes
Sirniki, is a cheese form of pancak
buterbrod, open sandwiches with cold cuts and cheeses
Different types of pies and pastry with various filings (e.g. proja, gibanica, burek)
are also served as the main dish.