The types of meals and the applicable menus vary as per the tendency of food service customers to eat when hungry. Meals are taken at times and in a style, which do not fully accord with “traditional” ones. Following are the various types of meals that may be offered in different types of catering establishments:
- Continental Breakfast :- Café complet, i.e., coffee or tea complemented(or completed) with rolls, butter, conserve.
- Breakfast:- Petit déjeuner, the French term includes both Continental and English / American breakfasts.
- Brunch:- A meal between breakfast and luncheon.
- Elevenses (or snack):- Goûter (literally ‘to taste’), the French term is used particularly for light food offered to children mid-morning (or late afternoon).
- Luncheon:- Déjeuner or Lunch is a meal with a shorter menu and with fewer courses than a dinner menu, with emphasis on stews, roast joints, grilled meats, cold buffet and hot puddings.
- Afternoon Tea:- Tea or coffee taken usually at Five o’clock, with biscuits or cookies.
- High Tea:- A tea meal including hot or cold cooked items.
- Dinner:- Diner in French, is regarded as the principal meal, and affords an opportunity for artistry in menu composition. At dinner, guests come for relaxation, to enjoy food, dining rituals and the atmosphere. Customers appreciate a longer menu with a choice of more exotic or esteemed dishes.
- Supper:- Super is a less formal evening meal, taken for example, after the theatre. At suppers, there are fewer courses and dishes are lighter than those served at dinner. Normally, set supper menus consist of three courses only, with many choices in the second or main course.