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Paper 05: & Beverage Service Operations and Management Module 10: , And afternoon

THE DEVELOPMENT TEAM

Principal Investigator Prof. S. P. Bansal Vice chancellor

Indira Gandhi University, Meerpur, Rewari, Haryana Co-Principal Investigator Dr. Prashant K. Gautam Director, UIHTM Panjab University, Chandigarh Paper Coordinator Dr.Neearaj Aggarwal Asst. professor, UIHTM Panjab University, Chandigarh Content Writer Dr.Neearaj Aggarwal Asst. professor , UIHTM Panjab University, Chandigarh Content Reviewer Prof. S.K. Gupta Dean, CMTHS HNB Garhwal University, Srinagar

ITEMS DESCRIPTION OF MODULE Subject Name Tourism & Hospitality Paper Name Food and Beverage Service Operations & Management Module Title BREAKFAST, BRUNCH AND AFTERNOON TEA Module Id Module No Pre- Requisites basic knowledge about breakfast, brunch and afternoon tea& their service operations Objectives To study the basics and types of breakfast, brunch and afternoon tea Keywords breakfast, brunch, afternoon tea,service,

MODULE :BREAKFAST, BRUNCH AND AFTERNOON TEA 1. Learning Outcomes 2. Introduction 3. Types Of Breakfast

4. Breakfast 5. Brunch And Afternoon Tea 6. High Tea

7. Set Up For Tea 8. Staffing For Tea Service 10. Summary

QUADRANT- I

BREAKFAST, BRUNCH AND AFTERNOON TEA

Module no 5.10 SERIAL NO 152 Objectives:  Gain knowledge on various types of breakfast.  Compile continental, English, American and Indian breakfast .  Understand about brunch and suggested dishes.  Understand Full Afternoon tea and High tea menus, their cover and service procedure.  Setting up buffet tea.

Types of breakfast Breakfast is the first of the day, served in the morning between 6 am -10 am. The word breakfast means breaking a fast .Breakfast is considered by many food experts to be most important meal of the day. Traditionally, breakfast is a large cooked meal varies from eggs, meat, fruits and . Breakfast in may be served in the or , in a breakfast room set aside for this one meal, or in the guest’s bedroom or suite. The current trend is that most of the hotels are offering breakfast as complementary ( tariff) to their residential guest. The following are some of the basic types of breakfast: 1. Continental- breakfast 2. English- breakfast 3. American- breakfast 4. Indian- breakfast Continental Breakfast or Café Complete Continental breakfast is an institutional meal plan based onlighter breakfast traditions. It is a light meal meant to satisfy appetite until . A typical Continental Café complete breakfast consists of the following:

Juice( fresh or canned) : , pineapple juice, juice, orange juice or grapefruit juice : / bread (white bread / brown bread), rolls, ,, , , served with preserves, jam, , and Beverage: Tea/ / / tisanes

However Continental Breakfast has one more type known as café simple breakfast. A Café Simple is a very simple version of breakfast which consists of the service of tea or coffee only. Continental Breakfast Service Procedure: Following procedure is followed for service of continental Breakfast 1) Serve the juice if ordered, and clear empty juice glass. If guest requires more juice than do not remove the glass and pour more juice. 2) Serve Tea or Coffee as ordered and place the pots on table for second helping of a guest. 3) Place the toast rack/ Basket along with butter on the table. Keep butter dish slightly opened.

English 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.

Chilled fruit ( Fresh/ Canned)- Pineapple juice, Orange juice, Apple juice, Grapefruit juice, Tomato juice Stewed Fruits: Apples, Prunes, Figs, Pears etc. are cut into small pieces and cooked in sugar for long period of time and flavored with clove and cinnamon. It is served in a cocktail cup with a quarter plates as underliner and the cutlery provided is a teaspoon Cereals: (meal), Muesli, cornflakes, wheat flakes, rice crispies, are served with cold or hot milk in a bowl. Fish: , , Kedgerees, Sardines are served. Eggs: Boiled, Fried, Poached, Scrambled, Plain or StuffedOmelets. Meats: Fried or Grilled , , ham, , kidney or liver. Rolls and Toast: Toast( white or brown) , rolls like croissant, muffins, brioche, doughnuts, Danish pastry. Butter and preserves: Butter, jam, jelly, marmalade, honey, .

Fruits: Fresh fruits like melon, papaya, mango, orange, grapefruit, pears. Beverages: Tea, coffee, Bourn vita, , Horlicks, Ovaltine, and Cocoa.

This traditional English breakfast is heavy breakfast and consists of 2-9 courses. Number of dishes served depending on the customer and the establishment. English breakfast is much heavier than a continental breakfast. English breakfast Service Procedure Following is the service sequence for English breakfast 1) Serve the juice and clear the empty glass from the cover. 2) After juice service, serve stewed fruits, if ordered in a bowl or in round dish on an under with tea spoon. Clear the empty bowls after the guest finished with stewed fruits. 3) Serve breakfast cereals in a cereal bowl along with underliner with hot or cold milk as per guest choice. Serve sugar pot along with cereal bowl and keep the milk pot on the table for second service. Once the guest is through with cereals clear the empty bowl and sugar pot. 4) Serve tea/ coffee as ordered along with sugar. After serving, place the pots on table. 5) Place the bread basket along with butter dish and preserve pots. 6) Place breakfast plate for egg preparations, ham/bacon/offal’s, Fried/ grilled/ steamed fish with accompaniments. 7) Clear the breakfast plate from the right hand side of guest once finished with food and Bread and butter plate from the left hand side. 8) Clear Butter dish, preserve pots, sugar pot and Milk pot from the cover. 9) Present the bill to the host.

American Breakfast Traditional in the and Canada derive from the full English breakfast and are neither too heavy nor light. that serve breakfast typically base their menus around egg dishes and meats such as and bacon. and are also popular. An assemblage commonly known as a country breakfast in restaurants consists of eggs or omelets’, sausage or bacon, browns, gravy, coffee, or

toast with jam or jelly, and fruit juice. Coffee is the most preferred hot beverage served in breakfast. Chilled water is served before breakfast. The American breakfast comprises of the following courses: Juices ( Fresh/ Canned): 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, Omelets’, served with bacon, ham or sausages. : Toast (white or brown), rolls, brioche croissant, muffins with preserves like butter, jam, jelly, marmalade and honey. Beverages: Tea, coffee, Bourn vita, Milo, Horlicks, Ovaltine, Tisanes

American breakfast usually consists of fewer courses than English breakfast. Usually 5 courses are served. American breakfast service procedure Following service sequence is adopted for American breakfast 1) Serve chilled water. 2) Serve the juice and clear empty glass from right hand side of guest. 3) Serve stewed fruits, if ordered, in a bowl on under plate with tea spoon. 4) After serving stewed fruits, serve cereals in cereal bowl from right hand side, also serve hot/ cold milk and granulated sugar along with cereal bowl. 5) Clear the empty cereal bowl, sugar pot and milk pot from the cover. 6) Serve coffee or tea as per choice of guest. Keep the pots on table. 7) Place bread basket along with butter dish and preserve pot. 8) Place the waffles with honey and sugar syrup. 9) Place breakfast plate, for egg preparations, ham/bacon/kidney, with accompaniments. 10) Clear empty plates from right hand side. Also remove cruet set from the cover. 11) Present the bill to the host.

Indian Breakfast An Indian breakfast varies from region to region because of varied habits. In East India the most popular breakfast are Idly, Bara, and . These are served with Ghuguni ( curry) or potato curry and also sweets like Rasogula, chenapoda etc.

In , , , , , Uppuma, Khichdi etc, are preferred breakfast items. They are served with varied chutneys (Tomato, Coconut, and Mint) and Sāmbhar. The usual North Indian breakfast consists of stuffed parantha, plain paranthas, white or brown bread with fresh butter, cooked spicy vegetables especially aloo bhaji. Popular accompaniments include sweets likeKheer, jalebi, halwa, and sweetened milk. In , Poha, Upma or Shira is frequently eaten for breakfast. In urban areas, omlettes and simple butter sandwiches are becoming a popular breakfast food. Beverages: Tea, coffee or hot beverages like Bourn vita, Milo, Horlicks. Juice: Mango, Pineapple, Orange, Grapes, Tomato Fruit Fresh, seasonal fruit accompanied with yoghurt or honey Sweet dishes: RavaKesari, Basmati rice, sweet porridge, jalebi, halwa, and sweetened milk. Eggs: , omlettes, on white or whole meal bread toast served with crumbled homemade () & chopped spinach. Breads: Toast or plain white / brown breads, butter sandwiches Indian speciality breakfast items: , vadas, and chapattis served with and chutneys. Bara, Puri and Upma, Pongal, Poha, or Shira . Stuffed breads or plain with cooked spicy vegetables especially aloo bhaji.

Indian Breakfast service procedure Service sequence for Indian breakfast 1) Serve water in water goblet from right hand side. 2) Place juice/ lassi( salted/ sweet)/ Jalzeera and clear the glass from right hand side.

3) Place South Indian specialities such as Dosa, Idli, Vada from right hand side and place their accompaniments such as sambhar and chutnies on the head of the cover. 4) Clear the soiled plates and accompaniments from the table. 5) Place North Indian specialities such as Poori-bhaji/ stuffed pranthas and from right hand side and also place accompaniments such as pickle and chutnies on head of cover. 6) Serve tea or coffe as requested. After serving place the pots on the table. 7) Present the bill to the host.

Breakfast Table Setting A basic table setting, suitable for breakfast should be arranged as follows:

· A breakfast plate should be kept in the centre of cover. · A bread and butter plate placed at the left hand side of cover. · A cereal bowl can be placed on top of the plate (as needed) · A forks should be placed on the left of the cover. · A knife and spoon should be placed on right hand side of cover (the cutting edge of the knife should face the plate) · A Folded Napkin must be placed on Bread and Butter plate. · A drinking glass should be placed on the tip of first knife. · A coffee / tea cup and saucer to the right of the water glass.

Brunch and Afternoon Tea Brunch is a portmanteau of breakfast and lunch. It is a combination of breakfast and lunch served between 10 and 3 p.m. It is a heavy meal combining the qualities of breakfast and lunch. Alcoholic are optional with brunch. Brunch in a hotel may be simple or heavy depending on the occasion and the price. Most hotels serve brunch from a buffet having good of juices, fruits, bread and toasts, , assorted pastries, grills, eggs, stews, casseroles, fish, cold meats, pancakes, waffles, pies, flans, ice creams etc. at a set price. Some hotels offer à la carte brunch . Indian brunch menu may have samosas, kachoris, , idlis, mirchivadas, Mysore bonda, salads, fruits, breads, kebabs, tikkas, stuffed parathas, poori bhaji, , pulao, etc. Any items that guests usually take during breakfast and lunch may be included in the brunch menu.

Afternoon tea Afternoon tea is served in hotels normally between 4p.m and 6 p.m. There are three types of tea service: • Full afternoon tea • High tea • Reception

The following are required to lay full afternoon tea cover. • Side plate with paper napkin and side knife—placed in the centre of the cover • Pastry fork • Cup and saucer with teaspoon • Preserves on an under plate with preserves spoon

High Tea The following are required to lay high tea cover. • Joint knife and joint fork • Bread and Butter plate with side knife • Cup and saucer with teaspoon to the right-hand side • Napkin • Cruet set • Sugar bowl with tongs/teaspoon/ sachets • Preserves dish on the under plate

Reception Tea or Buffet Tea • Buffet tea is arranged during the special functions and private • In this method, food and beverages are served to the guests from a buffet.

• The points concerning buffet set-up, arrangement of food and beverages, and assignment of duties to the staff should be considered while serving from the buffet. BUFFET SET UP  Buffet should be placed in such a way that there should be ample space for the guest to move around comfortably and choose the dishes from the display.  It should be set up near to and dish washing area for easy replenishment and clearing of soiled dishes can be done fast and effectively.  The number of counters to be arranged will be depending on the area available, time available, number of guests to be served and number of dishes. Counters can be segregated on the basis of food, beverages and water for speedy service.  The buffet table should be covered with clean buffet cloth and the legs of tables should be covered with satin cloth so that set up must be presentable and gives hygienic look. For Sit down buffet arrangements, tables and chairs should be positioned in such a way that there should be free space for service and guest movement. Table accompaniments must be placed in the centre of table that includes flower vase, ashtray, cruet set, candle stand and accompanying sauces.  Buffet should be arranged with proper cutlery, crockery, glassware, service gears and neat napkins.  The tea and coffee section of buffet must have adequate cups and saucers with tea spoons.  Juices and soft drinks will be equipped with assorted glassware’s, ice bucket, drinking straws, paper napkins, bottle openers, salvers and any other items required for efficient service.  Keep trash cans at convenient positions for collecting soiled cutleries and crockery’s.

Food and Beverage arrangement on buffet

 Food is arranged on the food counter during the tea service in any of the two methods - Pre-plated system: Dishes are already portioned in the plates before the arrival of guests and displayed on food counter. This method is very effective where large number of guests to be served in short period of time. - Dishes are displayed on chafing dishes: Dishes are placed in the chafing dishes or big containers and displayed on food counter. Plates and spoons are kept in the beginning of table and the service is aided through service gears such as pastry tongs, service spoon and gear. Dishes are served by the server or even can be taken by guest himself. Appropriate sauces will be kept on the buffet table at proper place.  Juices and soft counter must be equipped with ice buckets, glassware’s, bottle openers. Ice box must be placed for chilling of juices and soft drinks.

 The tea and coffee section of buffet will have coffee, tea and milk in insulated silver containers. Tea and coffee are either pre-mixed with milk or sometimes all are kept separate as per need of guests. Sugar is kept separate, in different forms as sugar free, powdered sugar, brown sugar or granulated sugar. It should be ensured that enough tea spoons should be there on table. Separate tea bags, coffee powder, lemon wedges should also be kept ready at counter, in case guest requires it.  Water section should have adequate number of glasses. It may be either glassware or disposable. Sometimes small water bottles of 200 ml or water dispensers are used in buffet. If bottles are used, than glasses are not required.

STAFFING The wait staffs are assigned the following task during the service of buffet tea service: 1) Food service 2) Beverage service 3) Replenishment of food 4) Water service 5) Clearance 1) Food service: Server greets the guest when they approach the buffet counter. Help them in serving with the help of service gear. If anything gets spilled, immediately they get it cleaned. If snacks are served pre-plated than they should kept ready plates. 2) Beverage service: The staffs helps in serving beverages available in the menu, it may be tea, coffee, cold drink or juices. They also take care of special request as they require or tea without sugar or black tea with lemon. While serving tea or coffee they must ensure that cups should not fill up to brim, it will be difficult for guest to consume; it should be half inch below brim. 3) Replenishment: The staff must ensure timely replenishment of food and beverages in the food pan or silver urns so that there should not have any gap in service. Replenishment should be fast, and ensures that empty containers should not be fetched before the filled ones. 4) Water: The person taking care of water counter must ensure that the counter has adequate number of glasses. During service, the dirty glasses should be cleaned, washed, wiped and kept back on counter for re-use. Service staff must ensure that glasses are free from grease, lipstick marks and any other stains. 5) Clearance: responsible for clearance, must ensure speedy clearance of soiled dishes from the table as it gives unhygienic feel. They must ensure that dirty plates should not piled up on each other, as it results in heavy breakage. The food debris s in soiled

plates will be pushed into basin kept on the table. All dirty cutleries should be collected in separate tray.

Note:  Brunch is a combination of breakfast and lunch served between 10 and 3 p.m. Any items that guests take during breakfast and lunch may be included in the brunch. Alcoholic drinks are optional.

• Afternoon tea is served between 4 and 6 p.m. There are three types -full afternoon tea, high tea, and buffet tea. • Buffet tea is arranged during the special functions where more number of people is to be served.

SUMMARY Breakfast service in hotels poses a great challenge for service staff and requires special care and attention. It should be organized effectively and served without delay as delay in service will upset guest schedule. Buffet set up for breakfast helps to provide speedy and efficient services to guest; it also helps in providing choices as per need of varied guest. Room service is not encouraged during breakfast time. Evening tea, full afternoon tea and high tea are organized during conferences, seminars, workshops etc. Various snacks are served with the tea, depending upon the number of guest and also on budget of the company.Generally evening tea serve at 4 pm in the hotels. Brunch is a heavy meal that combines breakfast and lunch often offered during holidays, on Sunday, after an event etc.