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Break Fast
Learning objectives
 Menu and cover for various breakfast
 Service of breakfast in restaurants
 Breakfast service from buffets
Introduction
 Breakfast is the first meal of a day, most
often eaten in the early morning before
beginning the day's work.
 The word refers to breaking
the fasting period of the prior night.
 There is a strong tendency for one or more
"typical", or "traditional", breakfast menus
to exist in most places, but the composition
of this varies widely from place to place,
 Has varied over time so that globally a very
wide range of preparations and ingredients
are now associated with breakfast.
History
 The Old English word for dinner, disner,
means to break a fast and was the first
meal eaten in the day until its meaning
shifted in the mid-13th century.
 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
Guidelines for Service
1. When a fresh fruit or fruit juice is
ordered, it is desirable to serve it first
and then to remove the soiled dishes
before placing the toast and coffee.
2. When customers order a combination of
cooked food, toast, and coffee, they may
ask to have the whole order served at
once.
3. Place the fruit dish in the center of the
cover, the plate of toast at the left of the
forks, and the coffee at the right of the
teaspoons.
1. Place the breakfast plate of eggs, meat,
or other hot food in the center of the
cover.
2. Place the coffee service at the right of
the spoons.
3. Remove the breakfast plate and the
bread plate after empty.
4. Place the finger bowl, filled one-third
full of warm water.
5. Place the sales check, face down, at
the right of the cover or present it on a
clean change tray.
Types
1. Continental breakfast
2. English breakfast
3. American breakfast
4. Indian breakfast
Continental Breakfast
 Continental breakfast is an institutional
meal plan based on lighter Mediterranean
breakfast traditions.
 It is a light meal meant to satisfy
breakfaster until lunch.
 The continental breakfast may also include
sliced cold meats, such as salami or ham,
and yogurt or cereal.
 Some countries of Europe, such as The
Netherlands , add a bit of fruit and cheese
to the breakfast menu, occasionally even a
boiled egg or a little salami.
 Juice
◦ Mango juice, pineapple juice, tomato juice,
orange juice or grapefruit juice
 Bread Toast
◦ (white bread / brown bread), rolls, croissant,
brioche, muffins, doughnuts, Danish pastry
served with preserves, jam, honey,
marmalade and butter
 Beverage
◦ Hot beverages such as tea or coffee.
 If tea is served as a beverage with the
above breakfast then it is known as ‘The
Complet’.
 If coffee is served with the above
breakfast then is it is known as ‘Café
Complet’.
 On the other hand, if the guest
exclusively takes coffee alone (with
nothing to eat), then it is known as ‘Café
Simple’.
 If the guest takes tea alone then it is
known as ‘The Simplé’.
Table setting
English Breakfast or Full
Breakfast
 Somerset Maugham once said, "The only
way to eat well in England is to have
breakfast three times a day".
 An English breakfast is an elaborate
breakfast quite substantial in size and
variety.
 traditional cooked breakfast has largely
been replaced by simple, light foods and
much varied choices have been added to
suit today’s customers.
 The course also varies from two to ten
depending on the customer and the
 Juice
◦ Chilled fruit juices - Pineapple, Orange,
Apple,Grapefruit, Tomato
 Stewed Fruits
◦ Apples, Pears etc. are cut into small pieces and
cooked in sugar syrup flavoured with clove and
cinnamon.
 Cereals
◦ Oatmeal (meal), cornflakes, wheat flakes are served
with cold or hot milk in a soup bowl and a dessert
spoon is provided as cutlery.
 Fish
◦ Herring, Haddock, Kedgres, Sardines are served.
 Eggs
◦ Boiled, Fried, Poached, Scrambled, Plain or
Savoury Omelette.
 Meats
◦ Fried or Grilled bacon, sausages, ham,
salami, kidney or liver.
 Rolls and toast
◦ Toast white or brown or rolls like croissant,
muffins, brioche, doughnuts, Danish pastry.
 Butter and Preserves
◦ Butter, jam, jelly, marmalade, honey, maple
syrup.
 Fruits
◦ Fresh fruits like melon, papaya, mango,
orange, grapefruit, pears.
 Beverages
◦ Tea, coffee or hot beverages like Bournvita,
Milo, Horlicks, Ovaltine, Cocco
American Breakfast
 Traditional breakfasts in the United States
a n d Canada derive from the full English
breakfast and feature predominantly sweet
or mild-flavored foods, mostly hot.
 Restaurants that serve breakfast typically
base their menus around egg dishes and
meats such as sausage and bacon.
 Pancakes and waffles are also popular.
 Commonly known as a country breakfast in
restaurants consists of eggs or omelets,
sausage or bacon, hash browns, gravy,
coffee, biscuits or toast with jam or jelly,
and fruit juice.
 American breakfast usually consists of
fewer courses than English breakfast.
 Juice
◦ Mango, Pineapple, Orange, Grapefruit, Tomato
 Cereals
◦ Oatmeal (meal), cornflakes, wheat flakes, rice
crispies, porridge are served with cold or hot
milk.
 Eggs
◦ Boiled, Fried, Poached, Scrambled, Omelette,
served with bacon, ham or sausages.
 Breads
◦ Toast white or brown, rolls, brioche croissant,
with preserves like butter, jam, jelly,
marmalade and honey.
 Beverages
 Tea, coffee or hot beverages like Bournvita,Milo,
Indian Breakfast
 An Indian breakfast varies from region to
region and is mostly vegetarian.
 In East India (Orissa, Bengal) the most
popular breakfast are Idly, Bara, Puri and
Upma.
 These are served with Ghuguni (Peas
curry) or potato curry and also sweets like
Rasogula, chenapoda etc.
 In South India, the most popular breakfast
is an assortment with several possible
main dishes, such as idlis, vadas, dosas
and chapatis.
 These are most often served with hot
sambar and one or two kinds of chutney
 The usual North Indian breakfast consists
of stuffed paratha breads or unstuffed
parathas (they resemble oily milee
crepes) with fresh butter, cooked spicy
vegetables especially aloo sabzi.
 Popular accompaniments include sweets
like jalebi, halwa, and sweetened milk.
 In Maharashtra, Poha, Upma or Shira
(similar to Kesaribath) is frequently eaten
for breakfast.
 In urban areas, omlettes and simple
butter sandwiches are becoming a
popular breakfast food.
Service from buffet
 In buffet service, every breakfast item is
displayed in buffet dish and guest can
consume as mush they can.
 Advantages:
◦ Reduces staff requirements
◦ More guests can be served quickly
◦ It displays food attractively
◦ Certain dishes like omelets and pancakes
van be prepared in front of guest
Thank
You

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breakfast

  • 2. Learning objectives  Menu and cover for various breakfast  Service of breakfast in restaurants  Breakfast service from buffets
  • 3.
  • 4. Introduction  Breakfast is the first meal of a day, most often eaten in the early morning before beginning the day's work.  The word refers to breaking the fasting period of the prior night.  There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place,  Has varied over time so that globally a very wide range of preparations and ingredients are now associated with breakfast.
  • 5. History  The Old English word for dinner, disner, means to break a fast and was the first meal eaten in the day until its meaning shifted in the mid-13th century.  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
  • 6. Guidelines for Service 1. When a fresh fruit or fruit juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast and coffee. 2. When customers order a combination of cooked food, toast, and coffee, they may ask to have the whole order served at once. 3. Place the fruit dish in the center of the cover, the plate of toast at the left of the forks, and the coffee at the right of the teaspoons.
  • 7. 1. Place the breakfast plate of eggs, meat, or other hot food in the center of the cover. 2. Place the coffee service at the right of the spoons. 3. Remove the breakfast plate and the bread plate after empty. 4. Place the finger bowl, filled one-third full of warm water. 5. Place the sales check, face down, at the right of the cover or present it on a clean change tray.
  • 8. Types 1. Continental breakfast 2. English breakfast 3. American breakfast 4. Indian breakfast
  • 9. Continental Breakfast  Continental breakfast is an institutional meal plan based on lighter Mediterranean breakfast traditions.  It is a light meal meant to satisfy breakfaster until lunch.  The continental breakfast may also include sliced cold meats, such as salami or ham, and yogurt or cereal.  Some countries of Europe, such as The Netherlands , add a bit of fruit and cheese to the breakfast menu, occasionally even a boiled egg or a little salami.
  • 10.  Juice ◦ Mango juice, pineapple juice, tomato juice, orange juice or grapefruit juice  Bread Toast ◦ (white bread / brown bread), rolls, croissant, brioche, muffins, doughnuts, Danish pastry served with preserves, jam, honey, marmalade and butter  Beverage ◦ Hot beverages such as tea or coffee.
  • 11.
  • 12.  If tea is served as a beverage with the above breakfast then it is known as ‘The Complet’.  If coffee is served with the above breakfast then is it is known as ‘Café Complet’.  On the other hand, if the guest exclusively takes coffee alone (with nothing to eat), then it is known as ‘Café Simple’.  If the guest takes tea alone then it is known as ‘The Simplé’.
  • 14. English Breakfast or Full Breakfast  Somerset Maugham once said, "The only way to eat well in England is to have breakfast three times a day".  An English breakfast is an elaborate breakfast quite substantial in size and variety.  traditional cooked breakfast has largely been replaced by simple, light foods and much varied choices have been added to suit today’s customers.  The course also varies from two to ten depending on the customer and the
  • 15.  Juice ◦ Chilled fruit juices - Pineapple, Orange, Apple,Grapefruit, Tomato  Stewed Fruits ◦ Apples, Pears etc. are cut into small pieces and cooked in sugar syrup flavoured with clove and cinnamon.  Cereals ◦ Oatmeal (meal), cornflakes, wheat flakes are served with cold or hot milk in a soup bowl and a dessert spoon is provided as cutlery.  Fish ◦ Herring, Haddock, Kedgres, Sardines are served.  Eggs ◦ Boiled, Fried, Poached, Scrambled, Plain or Savoury Omelette.
  • 16.  Meats ◦ Fried or Grilled bacon, sausages, ham, salami, kidney or liver.  Rolls and toast ◦ Toast white or brown or rolls like croissant, muffins, brioche, doughnuts, Danish pastry.  Butter and Preserves ◦ Butter, jam, jelly, marmalade, honey, maple syrup.  Fruits ◦ Fresh fruits like melon, papaya, mango, orange, grapefruit, pears.  Beverages ◦ Tea, coffee or hot beverages like Bournvita, Milo, Horlicks, Ovaltine, Cocco
  • 17.
  • 18. American Breakfast  Traditional breakfasts in the United States a n d Canada derive from the full English breakfast and feature predominantly sweet or mild-flavored foods, mostly hot.  Restaurants that serve breakfast typically base their menus around egg dishes and meats such as sausage and bacon.  Pancakes and waffles are also popular.  Commonly known as a country breakfast in restaurants consists of eggs or omelets, sausage or bacon, hash browns, gravy, coffee, biscuits or toast with jam or jelly, and fruit juice.  American breakfast usually consists of fewer courses than English breakfast.
  • 19.  Juice ◦ Mango, Pineapple, Orange, Grapefruit, Tomato  Cereals ◦ Oatmeal (meal), cornflakes, wheat flakes, rice crispies, porridge are served with cold or hot milk.  Eggs ◦ Boiled, Fried, Poached, Scrambled, Omelette, served with bacon, ham or sausages.  Breads ◦ Toast white or brown, rolls, brioche croissant, with preserves like butter, jam, jelly, marmalade and honey.  Beverages  Tea, coffee or hot beverages like Bournvita,Milo,
  • 20.
  • 21.
  • 22. Indian Breakfast  An Indian breakfast varies from region to region and is mostly vegetarian.  In East India (Orissa, Bengal) the most popular breakfast are Idly, Bara, Puri and Upma.  These are served with Ghuguni (Peas curry) or potato curry and also sweets like Rasogula, chenapoda etc.  In South India, the most popular breakfast is an assortment with several possible main dishes, such as idlis, vadas, dosas and chapatis.  These are most often served with hot sambar and one or two kinds of chutney
  • 23.  The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas (they resemble oily milee crepes) with fresh butter, cooked spicy vegetables especially aloo sabzi.  Popular accompaniments include sweets like jalebi, halwa, and sweetened milk.  In Maharashtra, Poha, Upma or Shira (similar to Kesaribath) is frequently eaten for breakfast.  In urban areas, omlettes and simple butter sandwiches are becoming a popular breakfast food.
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  • 25.
  • 26. Service from buffet  In buffet service, every breakfast item is displayed in buffet dish and guest can consume as mush they can.  Advantages: ◦ Reduces staff requirements ◦ More guests can be served quickly ◦ It displays food attractively ◦ Certain dishes like omelets and pancakes van be prepared in front of guest