Breakfast

•  is the first meal of the day eaten after waking

from the night's sleep, usually in the morning. The
word in English refers to breaking the fasting.
• Breakfast is often called 'the most important meal
of the day', and for good reason. As the name
suggests, breakfast breaks the overnight .
•  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 
 Styles the Food Service

• Food and beverage service styles can be

broadly classified into three main groups
• 1. Waiter service
• 2. Self –service
• 3. Assisted service
 Waiter service 

• In this method of service, food and beverages

are served to guests by waiters at the guest’s
place.
• It may be in a restaurant, hotel room, flight,
hospital, and so on.
• This service is further classified into the
following
 Continuation of Waiter service

• English service: Method of serving private dining room

or restaurant food in which a waiter or waitress serves
each guest from a large dish, starting with the host or
hostess (or a guest of honor, if any) at the head of the
table.
• American service:A method of serving hotel or restaurant
food, in which portions of food are placed on plates in
kitchen (except for bread and butter and salads which are
served on the table) by the establishment's employees and
served to each guest by a waiter or waitress
 Continuation of Waiter service

• French service: Platters of foods are assembled

in the kitchen. Servers take the platters to the
table where guests are seated. The server,
using two large silver forks in his or her serving
hand places the food on the guests’ plates
• Russian service Food is cooked tableside and
put on platters and then pass the platters at
tableside. Guests help themselves to the foods
and assemble their own plates
 Continuation of Waiter service

• Gueridon service: is a term used in

the restaurant business to refer to “trolley
service.” Food is cooked, finished or presented
to the guest at a table, from a moveable trolley
• Tray service: It is a style of service that does
not make use of the usual dining table
but instead dishes and table appointments are
arranged on trays, which are brought to the
customer
 Self –Service

• This is the simplest form of service methods

where members of service staff do not serve
guests. Customers help themselves with the
dishes they would like to consume.
• Self- service is classified into :
• 1. Cafeteria
• 2. Counter Service
• 3. Vending
 Assisted Service

• This is combination of waiter and self –

service.
• Service staff assist customers in service of
waiter, accompanying vegetables, sauces,
sweets, and so on.
• The example for assisted for assisted service is
buffet service.
 Types of Breakfast
a) continental breakfast

•  This breakfast is a European breakfast

•  It comprises of choice of Juice such as Mango
juice, pineapple juice, tomato juice, Orange juice or
Grapefruit etc
• Choice of breads :Toast (white bread/brown bread),
Rolls,croissant,brioche,muffins,doughnuts,Danish
pastry served with preserves, jam, honey, marmalade
and butter. 
 Continuation of continental breakfast

• Tea/ Coffee: Tea is served with this breakfast,

its known as The Complet . if coffee is served
along with this breakfast, its known as café
complete with juice and bread rolls or toast
 American Breakfast

• Choice of juice: Mango, Pineapple, Tomato,

Orange, Grapefruit.
• Choice of Cereals of cornflakes,
Oatmeal ,porridge, rice crispies , wheat flakes
served with cold or hot milk
continuation of American breakfast
• Eggs To Order: Scrambled, poached, boiled,
omelets, served with bacon , ham or sausages.
• Choice of Breads : Toast, rolls, Brioche,
croissant with preserves like butter, jam,
marmalade & honey
• Choice of Tea or Coffee:Beverages: Tea, Coffee
 Indian breakfast

• Choice of Juice ,Lassi , Chaas

• Choice of Puri Bhaji, stuffed parathas served
with curd, idli, wada/ uttapam/ dosa /upma
•  Choice of Tea or Coffee: Readymade Masala
Tea, Coffee .
 English Breakfast

• An English breakfast is a very elaborate

breakfast, its comprised of ten courses
• Choice of juice : Pineapple, Tomato,
Grapefruit, Orange, Mango etc
• Stewed Fruits: Apples, Prunes, Figs, Pears
etc. are cut into small pieces and cooked in
sugar syrup flavored with clove and cinnamon.
Its cutlery provided is a teaspoon
 Continuation of English Breakfast

• Cereals : Oatmeal (meal), cornflakes, wheat

flakes, rice crispiest porridge are served with
cold or hot milk in a soup bowl with a quarter
plate as under liner and a dessert spoon is
provided as cutlery
• Fish :Herring, Haddock, Kedgerees, Sardines,
are served
• Choice of Tea or Coffee: Tea, Coffee or Hot
Bourn vita, Horlicks, oval tin
 Continuation of English Breakfast

• Eggs to Order : Omelets, boiled eggs, scrambled egg,

poached or fried eggs
• Meat : Grilled Bacon, Sausages, Ham, Salami, Kidney
or Liver are served
• Choice of Rolls Toast :Toast white or Brown or Rolls
– like Croissant, Muffins, Brioche, Doughnuts, Danish
pastry are served
• Fruits :Fresh fruits like melon , papaya, mango,
orange, grapefruit, pears are served in this course.
( when in season )
 Sequence of service

• Receiving the guest

• leading the guest to the table
• Seating the guest
• Pouring water
• Presenting drinks menu
• Taking food order
• Service of starters
 Continuation of service sequence

• Service main course

• Checking for repeat drink order
• Checking for food quality
• Clearing plates
• Taking dessert orders
• Presenting the bill.
 Buffet

• A meal consisting of several dishes from

which guests serve themselves
• A buffet can be either a sideboard or a system
of serving meals in which food is placed in a
public area where the diners serve themselves.
• The buffet is basically a line of hot and cold
dishes served in the open and your allowed to
pick and choose the amount you want.
 Types of buffet
a) The breakfast buffet

What is offered at a breakfast buffet?

• Different types of bread: Rye bread, white bread, crisp
bread and rolls .
• Various spreads: Butter, margarine, jam, honey, nut nougat
cream .
• Several sausages and cheeses
• Egg dishes
• Various cereals: Oatmeal, cornflakes, porridge .
• Dairy products: Yoghurt, quark, milk
• Juices: Orange, grapefruit, currant, tomato, carrot.
 The salad buffet

• The guest has the advantage of arranging his salad

individually from different varieties .
What is offered at a salad buffet?
• Various lettuce: lettuce, lollo rosso, endive, lamb's lettuce .
• Vegetable salads: Potato salad, carrot salad, cucumber
salad, tomato salad ...
• Various dressings: Vinaigrette, yoghurt dressing, French
dressing, various types of oil and vinegar
• Additional gifts: Croutons, bacon, olives, onions, tuna,
corn, grains, herbs
 The snack buffet

• The snack buffet is the typical catering buffet for conferences,

receptions, openings and similar events.
• Canapés in different varieties: E.g. with poultry, fish, egg,
cheese
• Sandwiches: with different types of sausages and different
cheeses
• Small pastries: Nibbles, puff pastry ...
• Finger food: snacks with cream cheese, vegetable skewers, fish
cocktails ...
• Light soups: Vegetable soup, broth, cold dishes
• Salads: Vegetable and leaf salads, fruit salad
 The festive buffet

• A buffet is often used at birthday parties and weddings.

At a festive buffet usually several courses are offered
What is offered at a festive buffet?
• Various starters: Canapés, finger food, antipasti...
• Salads: Leaf salads, vegetable salads, side dishes,
different dressings, bread
• Various main courses: Meat, fish, vegetarian, various
side dishes
• Cheese: Different types of cheese, grapes, bread
 The dessert and ice cream buffet

• A dessert and ice cream buffet can be offered

both in hotels and at festivals.
• Various dessert variations: Creams, mousse
and chocolates
• Various types of ice cream: Fruit ice cream,
milk ice cream, sorbets
• Small pastries, pancakes, waffles
• Cakes, cupcakes and pies
 The brunch buffet

• Brunch is becoming more and more popular:

Many guests enjoy a long breakfast on
weekends, and have lunch immediately
• the brunch buffet is usually offered on
weekends and public holidays between 10 and
13 o'clock. In addition to classic breakfast
dishes, we also present small hot dishes,
soups, salads and desserts.
 Benefits of Buffet

• Save on payroll: You can feed a large number of people with

minimal staff.
• Move food quickly: It also allows you to rotate the food in
the restaurant kitchen faster.
• Attract budget diners: Buffets as special promotions can
draw in customers on a budget who may not normally dine
out at your restaurant.
• Improve your margins: A buffet offers a great way to cut
food costs and increase profit margins, as long as you
understand how to price your buffet menu
 challanges

• Lower prices: While you save on payroll, the price for a

buffet, even an all-you-can-eat deal, is typically less than a
traditional sit-down dinner.
• More maintenance: Buffets also require a great deal of up
keep to maintain food safety as well as aesthetics. Servers or
kitchen staff should be continually checking the buffet to
make sure that containers are refilled and the buffet itself is
neat and clean, as well as that the proper temperatures for
both hot and cold food.
• Customer perception: Many diners simply prefer table
service for their dining experience.
 Continuation of brunch buffet
• What is offered at a brunch buffet?
• Parts of the breakfast buffet
• Small hot dishes
• Salads: lettuce, vegetable salads
• Pastries, creams, cupcakes, pancakes, desserts
 Types of silvawares used on buffet
•
Salad Forks
• Dinner Forks
• Dessert Forks
• Oyster Forks
• Table Knife
• Butter Knife
• Steak Knife
• Dessert Knife
 Continuation of Types of silvawares used on
buffet
• Teaspoon
• Tablespoon
• Dessert Spoon
• Soup Spoon
• Bouillon Spoon
 Tools and equipments

• Chafing Dishes are the perfect piece of

equipment for keeping hot food warm during
service at a buffet or outside catering event.
 Chafing Fuel

• is used with all styles of traditional chafing

dishes and is placed in the fuel holders below
the chafer to allow the heat to keep food at the
correct temperatures
 Display Trays

•  Whether you're displaying presenting your

tasty wares at a buffet or at a counter display,
our range of display trays and baskets are the.
 Cake Stands

• When your cake is baked and ready to be

served, make sure it stands out from the rest
with our range of cake stands.
 Folding Tables

• folding tables are lightweight and easy to lift,

store and transport due to their aluminum body
and wood laminate finish
 Table Skirting & Clips

• Skirting and Conference Cloth is widely used

at banquets, formal dinners, weddings and
business events to ensure that your dining
 Buffet Utensils

• This huge range of Buffet Utensils are

specifically designed to be displayed alongside
buffet food so that guests and customers can
easily and hygienically fill their plates without
having to touch any of the food with their hands.
• There are many shapes and styles of serving
utensils and buffet spoons to be found within this
range including polycarbonate utensils, stainless
steel spoons and tongs.
 Soup Tureens
• Collection of Soup Tureens or Punch Bowls
can be used to serve soup or punch in a stylish
and highly presentable way at any event or .
 Rope Barrier Systems
• Rope barrier systems help to keep queues in
line while waiting for a table or waiting to gain
entry to your establishment.
 Ice Cream Cone Holders

• Serve ice cream in style with these Ice Cream

Cone Holders, perfect for holding up to four
cones at once. These ice cream cone holder.
 Wedding Cake Stands and Knives

• Cutting the cake on any wedding day is one of

the major highlights of the day. Make sure
your cake looks the part with our range of
wedding stands and knives
 Tickets & Food Labels
• Make sure customers can see what's on offer at
your deli counter or buffet display with our
range of deli tickets and food labels.
 Guidelines of buffet services

• Number one is to wash your hands. After

arriving at the restaurant, go into the bathroom
and wash your hands
• Use the serving utensil that is provided for
each specific food item.
• Place the serving utensil on a plate or spoon
holder rather than in back in the food
 Continuation of Guidelines of buffet
services
• Don’t use your hands to serve food. Use serving tongs
or utensils. If there are none available, ask a service
person for
• Do not eat in the buffet line. Those eating while
standing in the buffet line can contaminate food.
• When going back for additional servings use a clean
plate. Don’t take your eating utensils with you.
• Handle the food at suitable temperatures by ensuring
that hot food is served at 60 and cold food served at 4
degrees celicius
 Continuation of Guidelines of buffet
services
• Foods served at buffet must be protected from
contamination
• Avoid adding new freshly food with old food
at the display
• Always ensure that you have sufficient utensils
and plates
• Always ensure clean handling of food in
containers and while transporting food