The document discusses different types of meals including breakfast, lunch, dinner and tea as well as describing various styles of breakfast foods and meal services. It provides details on traditional English, Continental, American and Indian breakfasts. It also examines different types of tea including afternoon tea and high tea and describes methods of meal service such as table, assisted, self and specialized service.

1. Types of meal

2. Types of meal
 Breakfast
 Brunch
 Lunch
 Afternoon tea
 High tea
 Dinner
 Supper

3. Types of breakfast
 Continental breakfast
 English breakfast
 American breakfast
 Indian breakfast
 House breakfast

4. Continental breakfast
 The continental breakfast is a misnomer. This is from France, exists in two simple forms
“simple and complete” and names after the beverage served.
 Simple breakfast - only beverages like tea and coffee are served
 Complete breakfast- hot beverages bread rolls and juices are served
Continental breakfast has only three courses
 Choice of fruit juices
 Choice of breakfast rolls
( along with Preserves)
 Choice of beverages

5. Juices 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.

6. English breakfast
 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.
 The traditional English breakfast comprises of ten courses.
 A full English breakfast consists of two to eight courses, depending on the
establishment.
 In modern English breakfast we see flavored yogurts, continental pastries,
homemade preserves etc…

7. Juice Chilled fruit juices
Stewed
fruits
Apples, prunes, figs, pears etc are cut In to small
pieces and cooked in sugar syrup flavored with clove
and cinnamon
Cereals Corn flakes, wheat flakes etc are served with hot or
cold milk
Fish Herring, haddock, kedgres, sardines are served
Eggs Boiled, fried, poached, scrambled, plain or savory
omelets
Meats Fried or grilled bacon, sausages, ham, salami, kidney
or liver
Rolls and
toast
Toast white or brown or rolls like muffins, doughnuts,
Danish pastry
Butter and
preserves
Butter, jam, jelly, honey, maple syrup
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea coffee or hot beverages like bournvita, Horlicks
etc

8. American breakfast
 Traditional breakfasts in the United States & Canada
derive from the full English breakfast
 feature predominantly sweet or mild-flavored foods,
mostly hot.
 Restaurants typically base their menus around egg
dishes and meats such as sausage and bacon.
 Pancakes and waffles are also popular.
 An assemblage commonly known as a country
breakfast in restaurants consists of eggs or omelette,
sausage or bacon, hash browns, gravy, coffee,
biscuits or toast with jam or jelly, and fruit juice.

9. Indian breakfast
 An Indian breakfast varies from region to region
 is mostly vegetarian.
 In East India (Orissa, Bengal) the most popular breakfast
are Bara, Puri and Upma.
( served along 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 etc.
( most often served with hot sambar and one or two kinds
of chutneys)

10. Indian breakfast
 The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas 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.
 plain / masala dosa
 Idly/vada
 Aloo paratha
 Puri
 Chola bhatura
 Chai tea/masala tea
 South Indian coffee
 Nourishing drinks: Horlicks, complain, bourn vita, boost

12. Afternoon tea
 The oldest tradition of taking afternoon tea is at 4
pm is slowly drying out
 the trend is towards tea and pastries
 the venue changed from the banquets to coffee
shops and cafes.
 Afternoon tea, also known as "low tea”
 LOW TEA - Tea, coffee, freshly baked scones, tea
sandwiches, and assorted–

13. Afternoon tea
 Savories: Tea Sandwiches seasoned scones,
and any other appetizers.
 Scones: Plain scones, sweet scones, other tea
breads.• Sweets/Pastries: Tea cakes,
cookies/biscuits, confections
 Scones: a small unsweetened or lightly
sweetened cake made from flour, fat, and milk
and sometimes having added fruit.
 Tea cakes: a light yeast-based sweet bun with
dried fruit, typically served toasted and
buttered.

14. Full afternoon tea
The menu usually consists of:
 Beverages: Variety of Teas, Tisanes and Coffees
 Gateaux and pastries {Raspberry or Strawberry
Jams Pastries}
 Bread and butter along with preserves
 Warmed scones {buttered breads and cream breads,
Whipped or Clotted Cream}
 Hot toasted items (hot buttered toast, tea cakes,
and crumpets)
 Assorted Afternoon Tea Sandwiches: Smoked
Salmon, Cucumber, Tomato, Egg, Tuna, Brown, and
White Bread & Butter; Fruit Bread & Butter

15. High tea or evening tea
 Traditional high tea - a working class
meal served on a high table at the end of
the workday, shortly after five PM.
 heavy meal of meat dishes (such as steak
and kidney pie), fish dishes (such as
pickled salmon), and baked vegetables
(such as potatoes or onion cakes)
 Same as afternoon tea with an addition of
items such as grills, fish and meat dishes,
salads, cold sweets
 Meat dishes consist of pies and pastries,
fish dishes are usually fried or grilled

16. Types of Service / Styles of Service
Different styles of service
 Table Service
 Assisted Service
 Single Point Service
 Self Service
 Specialized Service

17. Table Service Assisted Service Single Point Service Self Service Specialized Service
Silver service or platter
to plate or English
service
Buffet Take away Cafeteria Room service
Pre-plated or American
service or Blue Plate
Service
Carvery or Carving Drive through Counter Trolley
Butler service or
French service
Means Self & Table
service
Fast food Free flow Tray
Russian service Vending Echelon Lounge
Gueridon or Side table
service or Cart service
Kiosks Super market Drive – in
Food court Home Delivery
Bar

18. Table service
Service of food to the guest at the laid cover
 English Service: Presentation and service of the food
to the guest by waiting staff from platter to the plate
 Pre plated or American Service: Service of the pre-
plated food to the guest Butler Service or French
Service Called Tableside service.
 Food is prepared, finished, or carved at the table
 Gueridon
 Re chaud
 Presentation of food individual to the guest by the
service staff for guest to serve them self
 Russian service: Table laid with food for guest to help
them self
 Gueridon Service: Food served to the guest plate
from a trolley. It may include carving, flambéing,
preparation of salads, fish filleting etc...

19. Assisted Service
Combination of Table service
and Self service
 Commonly applied to Carvery type
operations - Some parts of meals are
served to seated guests, other parts are
collected by the guests
 Buffet - the guests select food and
drinks from displays
 consumption is either at the tables or in
a lounge area

20. Self Service:
 Counter/Cafeteria: Guest queuing in
line formation past a service counters
choosing their menu requirements in
stages. {It may include carousel “a
revolving stacked counter saving
space”}
 Free flow: Food service area where
guests move at will to random service
points
 Echelon: Serves at counters at angles
to guests flow with in a free flow area
 Super market: Island service points
within a free flow area

21. Single Point Service:
 Service to the guest at a single point can
consume on premises or takeaway
 Take Away: Guests orders are served from a single point
at the counter, hatch or a snack stand guest consumes
of the premises
 Drive through: A form of take away where guest drives
a vehicle past order, payment & collection point
 Fast Food: Originally used to describe a service at a
counter where guest receives a complete meal or dish
in exchange for cash for exchange ticket. Commonly
used now a day to describe a type of establishment
with limited menu range
 Vending: Provision of food & beverage service by means
of automatic retailing
 Kiosks: Out stationed to provide service for peak
demand or in a specific location
 Food Court: Series of autonomous counters where the
guest may order and eat or eat in separate eating area
 Bar: Term used to describe selling point and
consumption area in licensed premises

22. Specialized Service
Service to the guest in areas not
primarily designed for service
 Tray: A method of service of meal on tray to guest in
situ, like Airlines, Railways, Institutions, Prisons,
Hospitals
 Trolley: Service of food and beverages from trolley
away from dining areas
 Home Delivery: Food delivered individually to the
guests home or place of work. Ex: fast food chain of
restaurants
 Lounge: Service of variety of food and beverage in
lounge area, ex: club lounge for loyalty members
 Room Service: Service of food and beverage in guest
room or meeting room
 Drive-In: Guest parks motor vehicles and are food and
beverages served at their vehicles

23. Mise- En -scene
This means to prepare the environment of the food and beverage service outlet
before the service. It involves cleaning the service area, tables, chairs, side station
or any other equipment
Some of the activities of Mise-En-scene:
 Brush or vacuum the carpet, Dust all the tables and chairs
 Replace wobbling chairs and tables with proper ones
 Check weather all the fans bulbs and tube lights are functioning or not
 Make sure that menu cards and tent cards are presentable
 Leave open the doors and windows for some time to the air the restaurant and
close those before the service starts
 Set the ac to a comfortable temperature
 Exchange dirty linen with the fresh linen
 Lay table cloths, Arrange fresh flowers in small vases and keep on each table
 Ensure cleanliness of guest toilets
 Ensure supplies of toiletries like liquid soap, odonil, paper face towel etc

25. Mise-En-Place
This means to put in place and attributed to the preparation of work place for ultimate
smooth service
Some of the activities of Mise-En-place:
 Cold water jugs with under plates and napkin to cover
 Lay all the covers according to the menu
 All proprietary sauce e.g. Worcestershire sauce, ketch up, tobacco sauce bottles
are kept ready
 Tooth picks in tooth pick stand and straws in straw stand
 K.O.T books
 Pickles and chutneys, Sugar bowls with teaspoons, /tongs
 Bread basket with rolls and sticks

26. Mise-En-Place
Some of the activities of Mise-En-place:
 Ash trays clean and polished
 Service spoons and forks and Sufficient number of the cutlery for
the station
 Salvers covered with napkins
 Under plates, half plates, quarter plates and large plates
 Crumbling plates
 Spare linen, Serviettes folded and kept ready
 Paper napkins and doilies
 Butter dish, Pots of preserves filled, Finger bowl, Water goblets
 Required polished silverware
 Cruet sets cleaned and filled in with salt, pepper and fresh
mustard