Basics of breakfast for foundation students of Hotel Management.

1. Break fast
Prepared By:
Mr. Harry George
Assistant Professor
Department of Hotel Management & Hospitality
U.T.D, A.B.V.V, Bilaspur, C.G

2. Introduction
• 1st meal of the day.
• Longest gap between meals.
• Its like breaking a fast so the name “break” “fast”.
• According to nutritionists it is the most important meal of the day.
• In French Breakfast is called “ Petit déjeuner”.

3. Types of breakfast
• Continental Breakfast
• American Breakfast
• English Breakfast
• Indian Breakfast

4. English Breakfast
• Full or English breakfast is a more elaborate meal
• It requires more preparation in the dining room before service than other meals.
• It focus on meat items, with the beverage such as coffee or tea.

5. English Breakfast
• 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, Rice flakes, wheat flakes etc) with hot/cold milk
• Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
• Eggs: (Fried, boiled, scrambled, poached, plain or savoury omelette)
• Meat: (Bacon, Sausages, Salami etc – fried or grilled)
• Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread Served with butter and
preserves (honey, jam, marmalade)
• Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)

6. Cover for English breakfast
• Joint Knife and Fork
• Juice glass, Under liner, Tea spoon
• Fish Knife and Fork
• Dessert Spoon and Fork
• Side-plate
• B&B Knife
• Napkin
• Bread Boat
• Toast Rack
• Butter Dish on a doily on a side-plate with
butter knife
• Preserve Dish on a doily on a side-plate with
preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs Slop Basin, Tea
Strainer
• Cereal Bowl on doily on an underplate
• Jug of cold milk Salt and Pepper Cruet
• Stands or under-plates for pots or hot milk
water jugs

8. American Breakfast
• American Breakfasts offers multiple courses.
• It is similar to an English Breakfasts, except that it does not offer any fish dish on the menu.

9. American Breakfast
• 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 breads Served with butter and preserves
• Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)

10. American Breakfast
• Joint Knife and Fork
• Dessert Spoon and Fork
• Side plate
• Band B Knife
• Napkin
• Bread Basket
• Toast Rack
• Butter Dish on a doily on a side plate with
butter knife
• Preserve Dish on a doily on a side plate with
preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs
• Slop Basin, Tea Strainer
• Cereal Bowl on doily on an under plate
• Jug of cold milk
• Salt and Pepper Cruet

12. Continental Breakfast
• Traditional Continental Breakfast consisted simply of :
• Hot croissant, brioche or toast,
• Butter and preserves
• Coffee as the beverage.

13. Continental Breakfast
• Choice of fresh Fruit Juice
• Choice of Assorted Breads (toast, croissants, rolls, brioche, muffins etc)
• Preserves (Jam, marmalade, Honey )
• Beverages (Tea / Coffee / Chocolate)

14. COVER FOR CONTINENTAL BREAKFAST
• Juice glass, Under liner, Tea spoon
• Side plate
• B and B Knife
• Napkin
• Bread Basket
• Butter Dish on a doily on a side plate with
butter knife
• Preserve Dish on a doily on a side plate with
preserve spoon
• Breakfast cup and saucer and a teaspoon
• Sugar Basin and tongs
• Slop Basin, Tea Strainer
• Jug of cold milk
• Stands or under plates for pots or hot milk/
water jugs

16. Indian Breakfast
• It can be classified as
• North Indian breakfast and South Indian breakfast
• Lassi ,Coconut water
• Chole Bhature, Poori Bhaji, Paranthas.
• Dosai, Uttapum, Medhu Wada, Idli (with sambhar & chutney)
• Poha, Saboo dana khichdi.
• Tea
• Coffee
• Hot Chocolate
• Proprietary malt drinks Ex- Bournvita, Horlics, Milo, Ovaltine.

17. Buffet Breakfast
• Mostly served in every hotel
• Guest on various plan dine here every morning.
• It helps in controlling and managing a wide number of guest.
• It serves various cuisines.
• It also provides various dishes from live counter like eggs, dosa etc.
• Variety of hot and cold beverages are served here.

18. Buffet Breakfast

19. Basic Breakfast table setting-1 cover

20. Room Service - Breakfast
• 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 provides the guest with various choices to choose from.
• Guest chooses and place this door knob menu outside the room.
• Room service staff collects this early morning and provides the requirement as per prescribed
timings.
• Order made through room service is never included in any room plan.

21. Door knob Hanger

22. Room Service Breakfast trolley

23. Breakfast related terms
• Café Simple: Continental breakfast in which only coffee is served.
• The Simple: Continental Breakfast in which only tea is served.
• Café complet: Continental Breakfast in which coffee is served along with the rolls.
• The complet: Continental Breakfast in which tea is served along with the rolls.

24. Thank You