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1. Defination of meals
Any of the regular occasions in a day
when a reasonably large amount of food
is eaten is meal.
Eg: breakfast, lunch, supper etc

2. Types of Meals
Breakfast
Brunch
Lunch
Hi-tea
Dinner
Supper

3. Breakfast
 First meal of the day.
 Usually served between
7-10 am.
 Usually consists of foods
that are high in energy
content such as eggs,
oat meals, sausage.
 Reffers to breaking the
fasting period of the
previous night.
 In french it is called
‘‘petit dejeuner’’.

4. Types Of Breakfast
Continental
breakfast
English
Breakfast
American
Breakfast
Indian Breakfast
(North and
South)

5. Continental Breakfast
 also termed as ‘simple
breakfast’.
 includes only bread and rolls
with butter and preserve and
beverage.
 Breakfast rolls includes Vienna
rolls, etc
 Preserves includes jam and
honey, but honey is not placed
on the tables unless it is
required.
 The term itself is of British origin.
 A “continental breakfast” thus
denotes the types of lighter meal
served in continental europe.

6. Continental Breakfast Cover
 Side plate with side knife.
 Napkin
 Breakfast cup and saucer with
teaspoon
The table accompaniments are
 Bud vase
 Preserves dish on an underliner
with preserves spoon
 Sugar bowl with sugar cubes and
tongs (if granulated sugar is being
used, then provide teaspoon)
 Table number

7. Continental Breakfast Cover Layout

8. English Breakfast
 heavy breakfast.
 A full English breakfast menu
may consist of two to eight
course.
 It include more elaborate items
than other.
 Usually consists
bacon,sausages and eggs.
 Often served with the variety of
side dishes and a beverage
such as coffee or tea.
 Especially popular in UK and
Ireland and UK influenced
cultures(United states,
Australia, New Zealand,
Canada and South Africa)
 Also reffered as full english
breakfast

9. English Breakfast Cover
 Side plate with side knife
 Fish knife and fork
 Large knife and fork
 Dessert spoon and fork
 Breakfast cup and saucer
with teaspoon
 napkin
The table accompaniments
are
 Bud vase
 Preserves dish on an
underliner with preserves
spoon
 Sugar bowl with sugar cubes
 Cruet set
 Table number

10. English Breakfast Cover Layout

11. American Breakfast
 Neither too heavy nor light
 Also known as English
breakfast
 It includes meat items like
bacon, sausage, ham,
salami, etc
 It consists of 4 to 5 course
of french classical menu
 Coffee is the most
prefferred beverage

14. American Breakfast Cover
 Side plate with side knife.
 Large knife and fork.
 Dessert spoon and fork.
 Breakfast cup and saucer
with teaspoon
 Napkin
 Water goblet/glass
Table accompaniments are
 Bud vase
 Preserves dish on an
underliner with preserves
spoon
 Sugar bowl with sugar cubes
 Cruet set
 Table number

15. Table Layout For American Breakfast

16. North Indian Breakfast
Plain/ stuffed-aloo, gobi, mooli, paneer,
kheema paratha.
Poori/Bhature with aloo/chhole/halwa
Egg bhurji/Akoori
Kheema/paya with paratha/naan
Moong dal chilla, Besan ka puda
Kachori, samosa
Poha, jalebi

17. South Indian Breakfast
Idli/dosa/utthapam/medu wada with coconut
chutney and sambhar
Upma, Kesari
Hoppers (appam) with stew
Puttu kadala
Idiappam (string hoppers)
Venn pongal
Malabar porotta with curry

19. Indian Breakfast Cover
 Side plate
 All-purpose knife and fork
 Dessert spoon
 Breakfast cup and saucer
with teaspoon
 Water goblet/glass
 napkin
The table accompaniments are
 Bud vase
 Sugar bowl with sugar
cubes
 Cruet set
 Pickle pot (for parathas)
 Table number

20. Brunch
 Combination of breakfast
and lunch.
 Served between 10 and 3
pm.
 Generally offered during
weekends and holidays.
 Heavy meal combining the
qualities of breakfast and
lunch (alcoholic drinks are
optional)
 It can be served in both
table d’hote menu or Ala
cart menu but usually
served in buffet..

21. Brunch Menu (Sample)
Fruit juces, fresh fruits
Scrambled eggs with sausages and bacon
Hash brown potatoes, steamed broccoli
Waffle with maple syrup
Assorted pastries
Fresh salads dressed to your liking
Stir fried chicken
Rolls and butter
Vegetable pulao
Garden fresh vegetables
Freshly brewed coffes and assorted teas.

22. Lunch
a meal eaten in the
middle of the day,
second meal of the day,
after breakfast.
is lighter or less formal
than an evening meal.
varies in size depending
on the culture, and
significant variations
exist in different areas of
the world.

23. High Tea
eaten in the late afternoon or early evening, typically
consisting of a cooked dish, bread and butter, and tea.
Traditionally, a working class meal served on a high table at
the end of workday.
Usually after 5 pm.
Heavy meal of meat dishes (such as steak and kidney pie),
fish dishes (such as pickled salmon), baked goods
vegetables (such as potatoes or onion cakes).
Fish dishes are usually fried or grilled.
Same as afternoon tea (tea, coffee, freshly baked scones,
sandwiches) plus items such as grills, fish and meat dishes,
salads, cold sweets..

27. Cover For High Tea
Joint knife and fork
Side plate with side knife cup and saucer with
teaspoon to the right hand side
Napkin
Sugar bowl with tongs/teaspoon
Cruet set.

28. Dinner
 the main meal of the day, taken
either around midday or in the
evening.
 word dinner comes from the Vulgar
Latin word disjējūnāre meaning “to
break one’s fast.”
 It is heavy meal.
 the term "dinner" can have many
different meanings depending on
the culture.
 It might be the first meal of the day,
eaten around noon or evening
meal depending upon different
culture.

29. Cover setup for Dinner

30. Supper
 an evening meal, typically a light or informal one.
 It comes from the Old French word ‘souper’ meaning “eveningmeal.”
 It has traditionally been used in the context of the last meal taken by
Jesus before his crucifixion(execution).
 supper is a term for a snack eaten after the evening meal and beforebed,

31. Difference Between Dinner And Supper

32. Website:
REFERENCES
Book:
 Singaravelavan, R. Food and Beverage Service.
New Delhi: Oxford University Press Publication.
 www.google.com