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TYPES OF MEAL
BREAKFAST-.
Breakfast is served mainly in two places in the hotel namely.
1. Restaurant
2. Rooms
Following are the main types of breakfast offered in hotels-:
1. Continental Breakfast 2. English Breakfast
3 American Breakfast 4. House Breakfast 5. Indian breakfast
1.Continental breakfast:
It is also termed as “Simple Breakfast”. It is generally includes only bread and rolls with butter and preserves and
beverage.
Continental Breakfast Menu
JUICES
( ORANGE, MANGO, PINEAPPLE, GUAVA, TOMATO, ETC)
Breakfast rolls
( TOAST OR BREAD (BROWN OR WHITE), BRIOCHE, CROISSANT, MUFFINS, DOUGHNUTS, DANISH PASTRY etc.)
PRESERVES
( JAM, MARMALADE, JELLY, HONEY, BUTTER, MAPLE SYRUP ETC with a selection of alternatives.)
BEVERAGE
(Coffee or Tea, HORLICKS, BOOST, Chocolate milk etc may also be served)
Terms used in the service of Continental breakfast:
1 Café Complet:- Continental breakfast with coffee.
2. Café Simple:- Only coffee with nothing to eat.
3. Thé Complet:- Continental breakfast with tea.
4. Thé Simple:- only tea, with nothing to eat.
Cover for Continental breakfast
1. Side plate with side knife. 2. Juice glass or pony tumbler 3. Napkin
4. Baskets with napkins and tongs. 5. Breakfast cup and saucer with tea spoon.
The table accompaniments:
1. Budvase
2. Preserves dish on an under liner with preserve’s spoon.
3. Sugar bowl with sugar cubes and tongs (If granulated sugar is being used, then provide teaspoon).
4. Table number.
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2. English breakfast:
It is a heavy breakfast including the following choices from which the guest selects the dishes.
Fresh or canned juices
(orange, pineapple, grape fruit, tomato, guava etc.)
Stewed fruits
( Apples, prunes, figs, guava, apricot, fruit Compote)
Breakfast Cereals
( Cornflakes, Wheat flakes, Rice crispies, oats, muesli, Bran flakes, Porridge.)
Eggs
( Fried, poached, scrambled, boiled,Omelette etc.)
Fish
( Smoked haddock, fried fish, grilled herring, kedgeree, smoked salmon with scrambled eggs etc.)
Meat
(Bacon in various styles, various Sausages, ham, salami, liver, kidney etc.)
Breakfast rolls
( TOAST OR BREAD (BROWN OR WHITE), BRIOCHE, CROISSANT, MUFFINS, DOUGHNUTS, DANISH PASTRY etc.)
Beverages
( Tea, coffee, chocolate milk etc.)
ENGLISH BREAKFAST COVER
Napkins
Side plate with Side Knife
Fish knife and fish fork
Joint knife and joint fork
Dessert spoon and Dessert fork
Breakfast cup and saucer with teaspoon
The table accompaniments:
Budvase
Preserves dish on an under liner with preserves spoon
Sugar bowl with sugar cubes
Salt and pepper (cruet)
Table number
A number of items are then placed on the table when the customer is seated. These include:
Butter dish
Preserves dish with preserves spoon.
Jug of cold milk
Toast rack with toast or bread basket with hot rolls.
Tea pot/coffee pot/hot or cold milk/hot water pot.
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3. American Breakfast:
American breakfast is neither too heavy nor light. It is usually consists of these items:
AMERICAN BREAKFAST MENU
Fruit juice
(ORANGE, MANGO, PINEAPPLE, GUAVA, TOMATO ETC)
FRESH FRUITS
(PINEAPPLE, MANGO, BANANA, PAPAYA, ETC)
BREAKFAST CEREALS
(Cornflakes, Wheat flakes, Rice crispies, oats, muesli, Bran flakes, Porridge.)
Eggs
(Fried, poached, scrambled, boiled, omelets etc)
HAM/SAUSAGES/BACON
GRILLED TOMATOES/MUSHROOMS/ POTATOES
PANCAKES/WAFFLES/FRENCH TOAST
(WITH SYRUP AND HONEY)
Breakfast rolls
( TOAST OR BREAD (BROWN OR WHITE), BRIOCHE, CROISSANT, MUFFINS, DOUGHNUTS, DANISH PASTRY etc.)
Beverages
( Tea, coffee, chocolate milk etc.)
AMERICAN BREAKFAST COVER
Side plate with Side knife
Large Knife and Fork
Desserts spoon and Fork
Breakfast cup and saucer with teaspoon
Napkins
Water goblet/glass
Butter dish
Toast rack
The table accompaniments:
Budvase
Preserves dish on an under liner with preserves spoon
Sugar bowl with sugar cubes
Cruet
Table number
4.House Breakfast:
This is the breakfast menu of the establishment available at a set price which is named after the hotel. It may include
fruit juice, breakfast cereals, egg to order, breakfast rolls with butter and some items from English breakfast along
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with the national/regional dishes according to the place where most guest come from. For example: a hotel in
Canada where mostly Indian guest stay will have more of Indian dishes and a hotel in Indian, where more Malaysian
guests stay more have Malaysian dishes in their house breakfast menu.
HOUSE BREAKFAST OF A 5 STAR HOTEL
FRUIT JUICES/FRESH FRUITS
******
BREAKFAST CEREALS
******
EGG TO ORDER/MASALADOSA WITH CHUTNEY AND SAMBAR
ALU PARATHA WITH CURD AND PICKLE/POORI BHAJI
******
ROLLS/TOASTS/BREAD
Butter AND PRESERVES
*****
COFFEE/TEA
5.Indian breakfast:
India is the land of varied culture, language, and also of varied eating habits, parathas, poori bhaji etc are commonly
served dishes in north india during breakfasts along with bread and egg preparation. In South India, dosa, idli, vada,
pongal, uppuma, khichdi etc are served. The Indian breakfast menu will include the below items as shown-:
Fruit juice/Lassi/Fresh Fruit
******
IDLE/KANJEEVARAM IDLI/DOSA/MASALA DOSA/ RAWA DOSA/ UTTAPPAM
PONGAL/KHICHDI/POHA/VADA
SAMBER/VARIETIES OF CHUTNEYINDIAN BREAKFAST
(COCONUT, MEN
MINT, TOMATO, ONION, GINGER), PARATHA/STUFFED
PARATHA/CHAPATI/POORI ALU MASALA/VEGETABLE CURRY, CURD, PICKLE
******
Buffet breakfast: COFFEE/TEA
6.Buffet Breakfast:
Most hotels today favor serving all three major meals through buffet, and specially breakfast, as guests have less
time and demand quick service.
Buffet service has following advantages.
It reduces staff requirement.
More guests can be served quickly.
It displays food attractively.
Certain dishes may be prepared in front of guests. For example-: omelette, fried eggs, waffles during
breakfast time.
It introduces wide range of dishes under each category of food from which guest make his/her choice.
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In the buffet style of service all breakfast items that are served from the buffet however, beverages,
toasts, egg preparations etc may be cooked to order and served by waiters. During the course of breakfast
waiters may assist guest in serving water, clearing used cutlery, glassware, soiled plate etc.
Buffet breakfast menu are often priced or offered at three levels-:
1. Continental= including juices, bread items and beverages.
2. Cold buffet= including those items of continental breakfast plus a selection of cold items from the
buffet.
3. Full breakfast= full selection from the buffet including cold and hot cooked items.
Brunch:
Brunch is a portmanteau of breakfast and lunch (Br from breakfast and Unch from Lunch example Br + Unch
=Brunch). For those who skip their breakfast want to have heavy fusion meal together may take combined breakfast
and lunch called Brunch. It is usually offered during weekends and holidays. Essence of brunch is easy to digest,
light, semisolid food but in substantial quantity and soup like starter, alternatively a dessert may be incorporated in
the end however heavy main course with accompaniments, garnishes are replaced by light snacks. Often avoidable
are breakfast cereals, jam and jellies. Waffles and pancakes are often incorporated in the meal. It is taken between
10.00 am between 12 Noon.
It is also called Elevenses (midmorning refreshments)
BRUNCH MENU
FRUIT JUICES, FRESH FRUITS
SCRAMBLED EGGS WITH SAUSAGES AND BACON
HASH BROWN POTATOES, STEAMED BROCOLLI
WAFFLE WITH MAPLE SYRUP
ASSORTED PASTRIES
FRESH SALADS DRESSED TO YOUR LIKING
SOLE VEROHIQUE
STIR-FRIED CHICKEN
ROLLS AND BUTTER
VEGETABLE PULAO
GARDEN FRESH VEGETABLES
FRESHLY BREWED COFFEES AND ASSORTED TEAS
Lunch:
Cultural variation within Europe has divided them into siesta loving and snacks eating people. The British claim that
after a heavy meal, efficiency is reduced. Therefore they avoid any such item which is greasy, soft and saucy. They
enjoy dry, easy to eat items like sandwiches and savouries with tea or coffee to make them easy to gulp. They
almost miss their lunch break. British nonetheless take very heavy breakfast. On the other hand Europeans enjoy an
excellent lunch with several courses they however skip heavy breakfast, call themselves continental hence they eat
continental breakfast French, Italian, Greek, Spanish, Portuguese are the ones who enjoy heavy lunch followed by
Siesta. Ideal time for lunch is between 12 noon to 3.00 pm. The menu is similar to dinner but not identical for e.g.
appetizer is preferred to soups more cold items, a beer or soft drink to wet the gullet, fish to heavy roast or braised
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items, less accompaniments items with rice is avoidable as it induces sleep or drowsiness. A cold sweet to a hot
sweet, prefer tea to coffee.
Afternoon tea:
Afternoon tea is served in many establishments between 4 and 6pm and they are in the following three types.
1. Full afternoon tea is served in a rated/luxury hotel
2. High tea is served in a popular restaurant or café
3. Reception or buffet tea served during function.
Menu for full afternoon tea
The menu usually consist of some or all the items shown in menu below depending on the priced fixed and the
promotional policy full afternoon tea menu is usually table d’ hôte menu. Dishes are served in the order listed;
except beverages which are served first.
FULL AFTERNOON TEA MENU
Hot buttered toasts or toasted
Teacake or crumpets
*****
Assorted afternoon tea sandwiches
Shrimp and cucumber kipper and cheese
Tomato and tong, vegetable
*****
Bread
Brown, Whole wheat, multigrain fruit bread with butter
*****
Butter scones Raspberry or strawberry
Jams Gateaux and pastries
******
Coffee and tea
COVER FOR FULL AFTERNOON TEA
1. Side plate with napkin and side knife – placed in the centre of the cover.
2. Pastry Fork
3. Cup and Saucer
4. Preserves on an under plate with preserves spoon.
High tea:
High tea menu includes the items offered in full afternoon tea menu with other dishes. Such as grills, snacks, fish
and meat dishes, salads, cold sweets and ice creams. The meat dishes normally come in the form of pies and
pastries, whereas the fish dishes are usually grilled or fried. The menu may be either in the form of table d’ hôte or á
la carte.
The following are the accompaniments offered with high tea-
Proprietary sauces – tomato ketchup, Worcestershire sauce, HP sauce
Vinegar
Mustard
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HIGH TEA MENU
Hot buttered toast or toasted teacake or crumpets
******
Assorted afternoon tea sandwiches shrimp and cucumber, kipper
And cheese; tomato and tuna vegetable.
*******
Chicken vol-au-vent
Broccoli and almonds salad with vinaigrette dressing
******
Breads
Brown, whole wheat, multigrain, fruit bread with butter
******
Buttered scones
Raspberry or strawberry jams
*****
Gateaux and pastries
Peach Melba
******
Coffee or tea
Cover for high TEA
Napkin
Joint knife and joint fork
Side plate with side knife
Cup and saucer with teaspoon and mustard spoon
Cruet – salt, pepper, mustard
Sugar basin and tongs or individual packets of sugar
Butter dish etc.
DINNER
Early dinner is customary in British culture. However there is a compromise by all the dinner time starts at
7.00pm earliest and 10.30 pm latest. Not with standing British dinner time use to finish at 5pm in the
evening still a few traditional British enjoy early dinner and go for a late supper. Dinner is the main meal of
the day, if breakfast is the most important meal of the day. At dinner only people can relish and enjoy a meal
at leisure because there is no rush for office or business as at breakfast. A quick meal in office at lunch, but
dinner is for complete relaxation with no hang-ups.
SUPPER
Supper is divided into two-those who miss their dinner or those who take early dinner. Supper is naturally
but dinner for those who miss their dinner, but a light soft meal before bedtime for those who had early
dinner.
BED TEA OR COFFE
Usually served early in the morning around 6.30 am service offered from room service.
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FOOD AND BEVERAGE FRENCH TERM
1. MILK------LAIT
2. FORK------FOURCHETTE
3. LARGE FORK------- GRANDE FOURCHETTE
4. KNIFE-----COUTEAU
5. LARGE KNIFE-----GRANDE COUTEAU
6. CUP-----TASSE
7. BREAKFAST--------PETIT DEJEUNER
8. BRUNCH----ELEVENSES
9. LUNCH------DEJEUNER
10. DINNER--------DINER
11. WATER-------EAU
12. GLASS-------VERRE
13. SPOON-------CUILLERE
14. PLATE---ASSIETTE
15. FOOD----ALIMENT
16. COFFEE POT-------CAFETIERE
17. TEA---TH’e
18. COFFEE-----CAFÉ
19. TABLE----TABLE
20. CLOTH/COVERR---TAPIS
21. MENU----MENU
22. WAITER----GARCON
23. CRUET SET---- ASSAISONNEMENT
24. TRAY---PLATEAU
25. WATER JUG ------ POT A EAU
26. TOOTH PICK HOLDER---- PORTE CURE DENTS
27. BREAD----PAIN
28. BUTTER------BEURRE
29. DINNER PLATE
30. DINNER NAPKIN
31. DESSERT FORK
32. TABLE CLOTH----NAPPE
33. MATCHSTICK ---- ALLUMETTES
34. BREAD BASKET---CORBEILLE A PAIN
35. ASHTRAY----CENDRIER
36. COVER / CLOTH ---TAPIS
• Aboyeur---- The person who announces kitchen orders
• Bain Marie ---- Hot water well or bath for keeping food at constant temperatures
