Using Table 11-1 in your textbook, determine what type of breakfast, lunch, dinner and refreshments will be served along with the style of service. What are some “hot” menu items as described in your textbook in Table 11-2. How will you incorporate these items into your menu? When planning menus for a large group what is the most important information to consider? What are your service requirements? TABLE 11–1 Types of Functions 333 334 Continental Breakfast This meal is typically a bread or pastry, juice, and coffee, although it can be upgraded with the addition of sliced fruit, yogurt, and/or cold cereals. Most are self-service, although table service is an option. Full (Served) Breakfast This would be plated in the kitchen and would normally include some type of eggs (such as eggs Benedict), a meat (such as bacon or sausage), a potato item (such as hash browns), fruit, and coffee. Breakfast Buffet An assortment of foods with a variety of fruits and fruit juices, egg dishes, meats, potatoes, and breads would be served. Refreshment Break This is often beverages only but may include snacks such as cookies, bagels, or fruit. Brunch This is a late-morning meal and includes both breakfast and lunch items. A brunch can be a buffet or a plated (served) meal. Buffet Lunch This can be a cold or hot buffet, with a variety of salads, vegetables, meats, etc. A deli buffet can include a make-your-own sandwich area. Box Lunch This meal is made to carry away from the hotel and eat in a remote location. It can be eaten on a bus if there is a long ride to a destination (such as a ride from San Francisco to the Napa Valley for a day’s activities) or eaten at the destination (such as a picnic area to hear the Boston Pops Orchestra). Box lunches can also be provided to attendees at a trade show. Full (Served) Lunch This is a plated lunch, usually a three-course hot meal, and often includes a salad, a main course, and a dessert. A one-course cold meal, such as chicken salad served in a pineapple half, is sometimes provided. Reception This is a networking event where people stand up and mill around. Food is usually placed on stations around the room on tables and may be butlered. There are often bars. Light receptions may only include dry snacks and beverages and often precede a dinner; heavy receptions would include hot and cold appetizers and perhaps a meat-carving station, and they are often planned instead of a dinner. Dinner Buffet This would include a variety of salads, vegetables, meats, desserts, and beverages. Often meats are carved and served by attendants. Full (Served) Dinner This could be a three- to five-course meal, including an appetizer, soup, salad, main course, and dessert. Food can be pre-plated in the kitchen (American service) or served from trays to guests at the table (banquet French service). Off-Site Event This is any event held away from the host hotel. It could be a reception at a famous landmark, such as the Queen Mary in Long Be.

1. Using Table 11-1 in your textbook, determine what type of
breakfast, lunch, dinner and refreshments will be served along
with the style of service.
What are some “hot” menu items as described in your textbook
in Table 11-2. How will you incorporate these items into your
menu?
When planning menus for a large group what is the most
important information to consider?
What are your service requirements?
TABLE 11–1
Types of Functions
333
334
Continental Breakfast
This meal is typically a bread or pastry, juice, and coffee,
although it can be upgraded with the addition of sliced fruit,
yogurt, and/or cold cereals. Most are self-service, although
table service is an option.
Full (Served) Breakfast
This would be plated in the kitchen and would normally include
some type of eggs (such as eggs Benedict), a meat (such as
bacon or sausage), a potato item (such as hash browns), fruit,
and coffee.
Breakfast Buffet
An assortment of foods with a variety of fruits and fruit juices,
egg dishes, meats, potatoes, and breads would be served.
Refreshment Break
This is often beverages only but may include snacks such as
cookies, bagels, or fruit.
Brunch
This is a late-morning meal and includes both breakfast and
lunch items. A brunch can be a buffet or a plated (served) meal.
Buffet Lunch
This can be a cold or hot buffet, with a variety of salads,

2. vegetables, meats, etc. A deli buffet can include a make-your-
own sandwich area.
Box Lunch
This meal is made to carry away from the hotel and eat in a
remote location. It can be eaten on a bus if there is a long ride
to a destination (such as a ride from San Francisco to the Napa
Valley for a day’s activities) or eaten at the destination (such as
a picnic area to hear the Boston Pops Orchestra). Box lunches
can also be provided to attendees at a trade show.
Full (Served) Lunch
This is a plated lunch, usually a three-course hot meal, and
often includes a salad, a main course, and a dessert. A one-
course cold meal, such as chicken salad served in a pineapple
half, is sometimes provided.
Reception
This is a networking event where people stand up and mill
around. Food is usually placed on stations around the room on
tables and may be butlered. There are often bars. Light
receptions may only include dry snacks and beverages and often
precede a dinner; heavy receptions would include hot and cold
appetizers and perhaps a meat-carving station, and they are
often planned instead of a dinner.
Dinner Buffet
This would include a variety of salads, vegetables, meats,
desserts, and beverages. Often meats are carved and served by
attendants.
Full (Served) Dinner
This could be a three- to five-course meal, including an
appetizer, soup, salad, main course, and dessert. Food can be
pre-plated in the kitchen (American service) or served from
trays to guests at the table (banquet French service).
Off-Site Event
This is any event held away from the host hotel. It could be a
reception at a famous landmark, such as the
Queen Mary
in Long Beach, or a picnic at a local beach or park.

3. Theme Party
This is a gala event with flair. It can be a reception, buffet, or
served meal. Themes can run the gamut; for example, it might
have an international theme, with different stations set up with
food from Italy, China, Japan, Mexico, Germany, etc.
TABLE 11–2
“Hot” Menu Items
Seasonal Foods
Locally grown produce, in season, was first popularized some
years ago by Chef Alice Waters. These items include foods at
their peak flavor.
Ethnic Foods
With the influx of peoples from other cultures into the United
States has come unique cuisines from many areas of the world.
The American palate has grown beyond the ethnic foods of the
past, such as Italian, Chinese, and Mexican, to include the foods
of many Asian countries, the Middle East, and South America.
High-Quality Ingredients
People may pinch pennies at the grocery store, but when they
eat out at a banquet, they want the best. No longer satisfied with
frozen, sweetened strawberries, they want fresh Driscoll
strawberries on their shortcake. They want giant Idaho baked
potatoes and Angus beef.
Fresh Ingredients
Frozen, canned, and dried foods, once seen as the newest,
greatest technology, have worn out their novelty. The loss of
flavors during preservation of these foods has made fresh food
highly prized.
New and Unusual Ingredients
With the increased means of transportation in recent years, new
foodstuffs have appeared in marketplaces that were previously
unknown to most Americans. These include kiwifruit,
lemongrass, Uglis, star fruit, Yukon Gold potatoes, purple
potatoes, and blood oranges.
Safe Foods
Organic foods and foods free from pollution and pesticides are

4. considered safe.
Highly Creative Presentations
Plate presentations are increasingly important. We eat with our
eyes before anything hits our taste buds.
Excellent Service
Food served promptly (while still hot) and friendly, courteous
service are important considerations in the enjoyment of a meal.