This document discusses breakfast and afternoon tea. It provides details on common breakfast foods around the world like cereals, fruits, proteins, and beverages. It also describes different types of breakfast services like the American, Continental, and English breakfast. Afternoon tea typically involves serving scones, jam, and cream along with tea. The document outlines the setup, equipment, and plating for breakfast and afternoon tea, as well as the service procedures and employee briefing.

1. Breakfast and Aternoon Tea
Dedy Wijayanto
Unit 9
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2. Breakfast
Breakfast is the first meal taken after rising
from a night's sleep, most often eaten in the
early morning before undertaking the day's
work.
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3. Serve Food & beverage to customers
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4. Breakfast
 Breakfast foods vary widely from place to place, but often
include a carbohydrate-rich food such as grains or cereals,
fruit, vegetables, a protein-rich food such as eggs, meat or
fish, and a beverage such as tea, coffee, milk, or fruit juice.
 Coffee, milk, tea, juice, breakfast cereals, pancakes,
waffles, sausages, French toast, bacon, sweetened breads,
fresh fruits, vegetables, eggs, baked beans, muffins,
crumpets and toast with butter, margarine, jam or
marmalade are common examples of Western breakfast
foods, though a large range of preparations and ingredients
are associated with breakfast globally.
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5. Effect On Health
 With breakfast commonly referred to as "the most
important meal of the day", particularly for
children, some epidemiological research indicates
that having a breakfast might lower risk of
metabolic disorders and cardiovascular diseases.
While current professional opinions are largely in
favor of eating breakfast, some contest its "most
important" status.
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6. American Breakfast
 Fruits : - Fresh / compote / dried
 Juice : - Fresh / Extract / Liquid
 Cereal : - Hot / cold
 Pancake / Waffle / french toast
 Meat
 Bread
 Egg : Fried ( Sunny side up/ Over easy/
Overhard / Blinded
Poached/ Boilled
Scrambled / Omellete
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7. Continental Breakfast
Fresh Fruit or Fruit Juice
-----
Any kind of Bread
------
Beverages ( coffee or Tea
-------
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8. Type of Breakfast
 Café complete
 Café simple atau the Simple
 Continental breakfast
 Full Breakfast
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9. 9Breakfast & Aternoon Tea
Menu Contoh makanan
Juices Pineapple, orange, grapefruit, tomato, prune,
carrot, V8 , apple
Fresh and
Stewed Fruit
Melon, strawberries, grapefuit ( half)
pineaapple, apricots, peaches, mango, lychees,
figs, prune ( freah and stewed)
Cereal Cornflakes, Special K, muessli, bran flake, Rice
Krispies, porridge.
Yoghurt Naturaal and fruit regular and low fat
Fish Fried atau Grilled Kippers, poached smoked
Haddok, grilled Herring, fried / grilled Sole.
Eggs Fried, poached, scrambled, boiled, Ommelete,
Egg Benedicct.
Meats Bacon, sausage, kidney, steak, Ham,
Menu Breakfast

10. Breakfast & Aternoon Tea 10
Menu Contoh makanan
Potatoes &
Vegetable
Hash brown, saute potatoes, home fries,
mushroom, baked beans, fresh atau grilled
tomato
Cold Buffet Hams, tounge, chicken, smoked cold metas,
salamis, cheese,.
Bread Items Toast, roll, croissant, Danish pastries, English
Muffins, American muffins, doughnut.
Preserves Jams, (strawberry dan blackcurraant),
marmalade, honey.
Beverages Teaa, Coffee ( termasuk definated ),
chocolate, milk, Milo, mineral water.
Waffle Belgian waffle

11. Cover untuk Continental Breakfast :
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 Napkin
 Side plate ( B & B plate dan B & B knife)
 Table number
 Sugar bowl
 Tea/ Coffee cup and Saucer + spoon
 Coffee/ Tea pot
 Water goblet
 water jug

12. continued ……………
 Salt & pepper shaker
 Flower vase
 Creamer/ Milk jug
 Butter dish
 Preserve dish and spoon.

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13. FRUITS
Sometimes Breakfast is served in a Buffet table
Specialy for the large group.
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14. Service Sequence
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• Greet customer
• Presenting breakfast menu
• Take the customer order
• Serve coffee or tea first
• Served main course
• Served dessert
• Pour refill coffee or tea.
• clear up all the dishes.
• Prepare for bill

15. Continentaal Menu
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16. CEREAL
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Hot Cereal with Hotl milk
Cold Cereal with Cold milk some times + slice Bananas

17. Afternoon Tea service
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Type of Afternoon tea;
1. Cream tea
2. Full afternoon Tea
3. High Tea

18. Cream tea
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Cream tea terdiri dari scones ( contong ) bisa dari buah
atau kosong yang disajikan hangat. Ditutupi cream tetapi
kadang-kadang whipped cream atau diselipkan
Strawberry cream.

19. Penyajian Cream tea
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• Side plate ( B & B plate)
• Side knife
• Pastry fork
• Napkin
• Teacup, saucer spoon
• Teapot and hotwater jug
• Tea strainer
• sugar bowl
• Flower vase

20. English Breakfast
 Coffee or Tea
 Fruit Juices/Fresh fruit
 Yoghurt
 Selection of bread with
Preserves & Butter
 Egg with Meat & Sausage
 Starches *
DAPAT DIGANTIKAN OLEH PANCAKE Or WAFFLE Or FRENCHTOAST
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21. INDONESIAN BREAKFAST
 Nasi Goreng or Rice Poriddge
 Coffee or Tea
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22. JAPANESSE BREAKFAST
 Miso Soup
 Rice
 Selection of grilled fish
(salmon,tuna, Gindara,etc)
 Green tea
 Chawan mushi
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23. MISE EN PLACE
- Prepared for warm water.
- Polished all ,glass ware and silverware
- Do the inventory
- prepared table which is for set up
- complete all condiments from side board (
S & P,sauce & ketchup)
- cleaning & dusting (check the cleanliness of
floor, wall, ceiling,window,door, furniture, and
chair and tables ).
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24. SET-UP BREAKFAST
 set-up the table with breakfast cover according to
organization policy.
 Table cloth laid up properly
 Be ready for service
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25. SET-UP BUFFET
 prepare buffet table
 cover & skirting the
table
 decorating the buffet
 complete plate &
cuttleries
 display the food
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26. BRIEFING
 Before operation, captain should conduct a short brief
 CHECK :
1. Check all the set-up
2. Check for Sideboard preparation
3. Check reservations
4. should know the Product knowledge
5. Grooming & appearance
6. Check Waiter’s friend
7. Check Service procedure
When everything and everyone is ready…then………
“RESTAURANT IS READY TO OPEN “
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27. BREAKFAST SERVICE
PROCEDURE
 Execute captain order
 Serving juice or fruit
 Serving food/meal
 Clearing up the table
 Offering coffee or tea for the second time
 Magic word to customers !!!
 Presenting the bill
 Say Magic word…farewel
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28. Pertanyaan untuk latihan
1. Peralatan yang dipakai pada set up breakfast?
2. Apakah itu American Breakfast?
3. Apakah itu Continental Breakfast?
4. Jelaskan makanan apa saja yang bisa
disajikan peda menu Eropa?
5. Jelaskan macam-macam Egg dishes?
6. Apakah itu Poach egg?
7. Apakah itu French toast?
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29. Pertanyaan untuk latihan
8. Sebutkan Meat pada breakfast?
9. Apakah sajakah Cereal itu?
10.Apakah jenis pada Fresh & stewed fruit?
11.Apakah sajakah Bread item ?
12. Apakah Cold buffet ?
13. Sebutkan peralatan tambahan pada breakfast?
14. Jelaskan Service sequence?
15. Apakah Afternoon itu ?
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30. Pertanyaan untuk latihan
16. Bagaimana penyajian cream tea?
17.Apakah itu English Breakfast?
18.Apakah itu Japanesse Breakfast?
19.Apakah itu Mise en place ?
20. Apa yang dilakukan ketika Breifing ?
21. Bagaimana breakfast procedur ?
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31. THANK YOU
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