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Breakfast, Brunch and Afternoon Tea Paper 05: Food & Beverage Service

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Breakfast, Brunch and Afternoon Tea Paper 05: Food & Beverage Service Paper 05: Food & Beverage Service Operations and Management Module 10: Breakfast, Brunch And afternoon Tea 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 Table Setting 5. Brunch And Afternoon Tea 6. High Tea 7. Buffet 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 menus. 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 meal 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 cereals. Breakfast in hotels may be served in the hotel restaurant or dining room, 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 (bed and breakfast 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 lunch. A typical Continental Café complete breakfast consists of the following: Juice( fresh or canned) : Mango juice, pineapple juice, tomato juice, orange juice or grapefruit juice Bread: Toast/ bread (white bread / brown bread), rolls, croissant ,brioche, muffins, doughnuts, Danish pastry served with preserves, jam, honey, marmalade and butter Beverage: Tea/ coffee/ chocolates/ 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 dish 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 juices( 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 syrup 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:Oatmeal (meal), Muesli, cornflakes, wheat flakes, rice crispies, porridge are served with cold or hot milk in a cereal bowl. Fish: Herring, Haddock, Kedgerees, Sardines are served. Eggs: Boiled, Fried, Poached, Scrambled, Plain or StuffedOmelets. Meats: Fried or Grilled bacon, sausages, ham, salami, 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, maple syrup. Fruits: Fresh fruits like melon, papaya, mango, orange, grapefruit, pears. Beverages: Tea, coffee, Bourn vita, Milo, 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 plate 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 breakfasts in the United States and Canada derive from the full English breakfast and are neither too heavy nor light.Restaurants that serve breakfast 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 omelets’, sausage or bacon, hash browns, gravy, coffee, biscuits 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. Breads: 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 eating habits. In East India the most popular breakfast are Idly, Bara, Puri and Upma. These are served with Ghuguni (Peas curry) or potato curry and also sweets like Rasogula, chenapoda etc. In South India, Dosa, Idli, Vada, Pongal, 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 Maharashtra, 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 Salad Fresh, seasonal fruit accompanied with yoghurt or honey Sweet dishes: RavaKesari, Basmati rice, sweet porridge, jalebi, halwa, and sweetened milk. Eggs: Boiled egg, omlettes, scrambled eggs on white or whole meal bread toast served with crumbled
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