Breakfast
Breakfast is the breaking of the fast after a long night sleep served in every hotel restaurants sometimes only as breakfast or as branch which is breakfast and lunch together.
CONTINENTAL BREAKFAST
The traditional Continental BF consisted simply of hot croissant, brioche or toast, butter and preserves and coffee as the beverage. The current trend in the continental BF menu is towards offering a wider variety of choices.
- Choice of fresh Fruit Juice
- Choice of Assorted Breads (toast, croissants, rolls, brioche, muffins etc)
- Served with Preserves (Jam, marmalade), Honey xxxxx
- Beverages (Tea / Coffee / Chocolate)
Cover:
- Juice glass, Under liner, Tea spoon
- Sideplate
- BandB Knife
- Napkin
- Bread Boat
- Butter Dish on a doily on a sideplate with butter knife
- Preserve Dish on a doily on a sideplate with preserve spoon
- Breakfast cup and saucer and a teaspoon
- Sugar Basin and tongs
- Slop Basin, Tea Strainer
- Jug of cold milk
- Ashtray
- Stands or underplates for pots or hot milk/ water jugs
ENGLISH OR FULL BREAKFAST
The full or English breakfast is a more elaborate meal and requires more preparation in the dining room before service than other meals. The menu may consist of from two to eight courses.
- Choice of fresh Fruit Juice (orange, pineapple, tomato)
- Cut Fruits (grapefruit, melon, papaya, pears, bananas)
- Stewed Fruits (plums, apples, figs, prunes)
- Choice of Cereals (Muesli, Porridge, Rice flakes, wheat flakes etc) Sen/ed with hot/cold milk
- Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock)
- Eggs: (Fried, boiled, poached, plain or savoury omelette)
- Meat: (Bacon, Sausages, Salami etc – fried or grilled)
- Choice of Assorted Breads (toasts, brioches, croissant, rolls, brown bread Served with butter and preserves (honey, jam, marmalade)
- Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc)
Cover For A Full / English Breakfast:
- Joint Knife and Fork
- Juice glass, Under liner, Tea spoon
- Fish Knife and Fork
- Dessert Spoon and Fork
- Side-plate
- BandB Knife
- Napkin
- Bread Boat
- Toast Rack
- Butter Dish on a doily on a side-plate with butter knife
- Preserve Dish on a doily on a side-plate with preserve spoon
- Breakfast cup and saucer and a teaspoon
- Sugar Basin and tongs
- Slop Basin, Tea Strainer
- Cereal Bowl on doily on an underplate
- Jug of cold milk
- Salt and Pepper Cruet
- Ashtray
- Stands or under-plates for pots or hot milk water jugs
American Breakfast
The American Breakfasts also offers multiple courses as a part of the meal, and Is similar to an English Breakfasts, except that American Breakfast does not offer any fish dish on the menu.
- Choice of fresh Fruit Juice Or Cut Fruits Or
- Stewed Fruits
- Choice of Cereals (Rice flakes, wheat flakes etc)
- Served with hot/cold milk
- Eggs (Fried, boiled, poached, omelet)
- Meat (Bacon, Sausages, Salami etc)
- Choice of assorted breads Served with butter and preserves
- Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc)
Cover:
- Joint Knife and Fork
- Dessert Spoon and Fork
- Sideplate
- BandB Knife
- Napkin
- Bread Boat
- Toast Rack
- Butter Dish on a doily on a sideplate with butter knife
- Preserve Dish on a doily on a sideplate with preserve spoon
- Breakfast cup and saucer and a teaspoon
- Sugar Basin and tongs
- Slop Basin, Tea Strainer
- Cereal Bowl on doily on an underplate
- Jug of cold milk
- Salt and Pepper Cruet
- Ashtray
BUFFET BREAKFAST
Of all hotel meals, it is often the service of breakfasts which seems to give the management the most headaches, generally because the majority of guests arrive for breakfasts within a very few minutes of each other, all requiring fast service. However well planned the service may be, this sudden influx of customers can cause havoc, which may be further aggravated by staff shortages. To overcome these problems and to meet the needs of their guests, some hotels have in recent years introduced a self-service breakfast buffet, which successfully provides a fast break-fast service.
