2. Types of meal
Breakfast
Brunch
Lunch
Afternoon tea
High tea
Dinner
Supper
3. Types of breakfast
Continental breakfast
English breakfast
American breakfast
Indian breakfast
House breakfast
4. Continental breakfast
The continental breakfast is a misnomer. This is from France, exists in two simple forms
“simple and complete” and names after the beverage served.
Simple breakfast - only beverages like tea and coffee are served
Complete breakfast- hot beverages bread rolls and juices are served
Continental breakfast has only three courses
Choice of fruit juices
Choice of breakfast rolls
( along with Preserves)
Choice of beverages
5. Juices Mango juice, pineapple juice, tomato juice, orange juice or grapefruit juice
Bread Toast(white bread/brown bread), rolls, croissant, brioche, muffins, doughnuts, Danish
pastry served with preserves, jam, honey, marmalade and butter
Beverage Hot beverages such as tea or coffee.
6. English breakfast
English breakfast or Full 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.
A full English breakfast consists of two to eight courses, depending on the
establishment.
In modern English breakfast we see flavored yogurts, continental pastries,
homemade preserves etc…
7. Juice Chilled fruit juices
Stewed
fruits
Apples, prunes, figs, pears etc are cut In to small
pieces and cooked in sugar syrup flavored with clove
and cinnamon
Cereals Corn flakes, wheat flakes etc are served with hot or
cold milk
Fish Herring, haddock, kedgres, sardines are served
Eggs Boiled, fried, poached, scrambled, plain or savory
omelets
Meats Fried or grilled bacon, sausages, ham, salami, kidney
or liver
Rolls and
toast
Toast white or brown or rolls like muffins, doughnuts,
Danish pastry
Butter and
preserves
Butter, jam, jelly, honey, maple syrup
Fruits Fresh fruits like melon, papaya, mango, orange,
grapefruit, pears.
Beverages Tea coffee or hot beverages like bournvita, Horlicks
etc
8. American breakfast
Traditional breakfasts in the United States & Canada
derive from the full English breakfast
feature predominantly sweet or mild-flavored foods,
mostly hot.
Restaurants 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 omelette,
sausage or bacon, hash browns, gravy, coffee,
biscuits or toast with jam or jelly, and fruit juice.
9. Indian breakfast
An Indian breakfast varies from region to region
is mostly vegetarian.
In East India (Orissa, Bengal) the most popular breakfast
are Bara, Puri and Upma.
( served along with Ghuguni (Peas curry) or potato curry
and also sweets like Rasogula, chenapoda etc. )
In South India, the most popular breakfast is an
assortment with several possible main dishes, such as
idlis, vadas, dosas and chapatis etc.
( most often served with hot sambar and one or two kinds
of chutneys)
10. Indian breakfast
The usual North Indian breakfast consists of stuffed paratha breads or unstuffed parathas with fresh
butter, cooked spicy vegetables especially aloo sabzi.
Popular accompaniments include sweets like jalebi, halwa, and sweetened milk.
In Maharashtra, Poha, Upma or Shira (similar to Kesaribath) is frequently eaten for breakfast.
In urban areas, omlettes and simple butter sandwiches are becoming a popular breakfast food.
plain / masala dosa
Idly/vada
Aloo paratha
Puri
Chola bhatura
Chai tea/masala tea
South Indian coffee
Nourishing drinks: Horlicks, complain, bourn vita, boost
11.
12. Afternoon tea
The oldest tradition of taking afternoon tea is at 4
pm is slowly drying out
the trend is towards tea and pastries
the venue changed from the banquets to coffee
shops and cafes.
Afternoon tea, also known as "low tea”
LOW TEA - Tea, coffee, freshly baked scones, tea
sandwiches, and assorted–
13. Afternoon tea
Savories: Tea Sandwiches seasoned scones,
and any other appetizers.
Scones: Plain scones, sweet scones, other tea
breads.• Sweets/Pastries: Tea cakes,
cookies/biscuits, confections
Scones: a small unsweetened or lightly
sweetened cake made from flour, fat, and milk
and sometimes having added fruit.
Tea cakes: a light yeast-based sweet bun with
dried fruit, typically served toasted and
buttered.
14. Full afternoon tea
The menu usually consists of:
Beverages: Variety of Teas, Tisanes and Coffees
Gateaux and pastries {Raspberry or Strawberry
Jams Pastries}
Bread and butter along with preserves
Warmed scones {buttered breads and cream breads,
Whipped or Clotted Cream}
Hot toasted items (hot buttered toast, tea cakes,
and crumpets)
Assorted Afternoon Tea Sandwiches: Smoked
Salmon, Cucumber, Tomato, Egg, Tuna, Brown, and
White Bread & Butter; Fruit Bread & Butter
15. High tea or evening tea
Traditional high tea - a working class
meal served on a high table at the end of
the workday, shortly after five PM.
heavy meal of meat dishes (such as steak
and kidney pie), fish dishes (such as
pickled salmon), and baked vegetables
(such as potatoes or onion cakes)
Same as afternoon tea with an addition of
items such as grills, fish and meat dishes,
salads, cold sweets
Meat dishes consist of pies and pastries,
fish dishes are usually fried or grilled
16. Types of Service / Styles of Service
Different styles of service
Table Service
Assisted Service
Single Point Service
Self Service
Specialized Service
17. Table Service Assisted Service Single Point Service Self Service Specialized Service
Silver service or platter
to plate or English
service
Buffet Take away Cafeteria Room service
Pre-plated or American
service or Blue Plate
Service
Carvery or Carving Drive through Counter Trolley
Butler service or
French service
Means Self & Table
service
Fast food Free flow Tray
Russian service Vending Echelon Lounge
Gueridon or Side table
service or Cart service
Kiosks Super market Drive – in
Food court Home Delivery
Bar
18. Table service
Service of food to the guest at the laid cover
English Service: Presentation and service of the food
to the guest by waiting staff from platter to the plate
Pre plated or American Service: Service of the pre-
plated food to the guest Butler Service or French
Service Called Tableside service.
Food is prepared, finished, or carved at the table
Gueridon
Re chaud
Presentation of food individual to the guest by the
service staff for guest to serve them self
Russian service: Table laid with food for guest to help
them self
Gueridon Service: Food served to the guest plate
from a trolley. It may include carving, flambéing,
preparation of salads, fish filleting etc...
19. Assisted Service
Combination of Table service
and Self service
Commonly applied to Carvery type
operations - Some parts of meals are
served to seated guests, other parts are
collected by the guests
Buffet - the guests select food and
drinks from displays
consumption is either at the tables or in
a lounge area
20. Self Service:
Counter/Cafeteria: Guest queuing in
line formation past a service counters
choosing their menu requirements in
stages. {It may include carousel “a
revolving stacked counter saving
space”}
Free flow: Food service area where
guests move at will to random service
points
Echelon: Serves at counters at angles
to guests flow with in a free flow area
Super market: Island service points
within a free flow area
21. Single Point Service:
Service to the guest at a single point can
consume on premises or takeaway
Take Away: Guests orders are served from a single point
at the counter, hatch or a snack stand guest consumes
of the premises
Drive through: A form of take away where guest drives
a vehicle past order, payment & collection point
Fast Food: Originally used to describe a service at a
counter where guest receives a complete meal or dish
in exchange for cash for exchange ticket. Commonly
used now a day to describe a type of establishment
with limited menu range
Vending: Provision of food & beverage service by means
of automatic retailing
Kiosks: Out stationed to provide service for peak
demand or in a specific location
Food Court: Series of autonomous counters where the
guest may order and eat or eat in separate eating area
Bar: Term used to describe selling point and
consumption area in licensed premises
22. Specialized Service
Service to the guest in areas not
primarily designed for service
Tray: A method of service of meal on tray to guest in
situ, like Airlines, Railways, Institutions, Prisons,
Hospitals
Trolley: Service of food and beverages from trolley
away from dining areas
Home Delivery: Food delivered individually to the
guests home or place of work. Ex: fast food chain of
restaurants
Lounge: Service of variety of food and beverage in
lounge area, ex: club lounge for loyalty members
Room Service: Service of food and beverage in guest
room or meeting room
Drive-In: Guest parks motor vehicles and are food and
beverages served at their vehicles
23. Mise- En -scene
This means to prepare the environment of the food and beverage service outlet
before the service. It involves cleaning the service area, tables, chairs, side station
or any other equipment
Some of the activities of Mise-En-scene:
Brush or vacuum the carpet, Dust all the tables and chairs
Replace wobbling chairs and tables with proper ones
Check weather all the fans bulbs and tube lights are functioning or not
Make sure that menu cards and tent cards are presentable
Leave open the doors and windows for some time to the air the restaurant and
close those before the service starts
Set the ac to a comfortable temperature
Exchange dirty linen with the fresh linen
Lay table cloths, Arrange fresh flowers in small vases and keep on each table
Ensure cleanliness of guest toilets
Ensure supplies of toiletries like liquid soap, odonil, paper face towel etc
24.
25. Mise-En-Place
This means to put in place and attributed to the preparation of work place for ultimate
smooth service
Some of the activities of Mise-En-place:
Cold water jugs with under plates and napkin to cover
Lay all the covers according to the menu
All proprietary sauce e.g. Worcestershire sauce, ketch up, tobacco sauce bottles
are kept ready
Tooth picks in tooth pick stand and straws in straw stand
K.O.T books
Pickles and chutneys, Sugar bowls with teaspoons, /tongs
Bread basket with rolls and sticks
26. Mise-En-Place
Some of the activities of Mise-En-place:
Ash trays clean and polished
Service spoons and forks and Sufficient number of the cutlery for
the station
Salvers covered with napkins
Under plates, half plates, quarter plates and large plates
Crumbling plates
Spare linen, Serviettes folded and kept ready
Paper napkins and doilies
Butter dish, Pots of preserves filled, Finger bowl, Water goblets
Required polished silverware
Cruet sets cleaned and filled in with salt, pepper and fresh
mustard