Breakfast means breaking fast in the morning, usually, it is served between 7:00 am to 10:30 am. This service is very important as the waiter will have to create a favorable impression on the guest to increase their appetite for lunch and dinner. Therefore the service should be good and tactful to the guest pleasant.
Internationally three types of breakfast are there
- Continental breakfast
- American breakfast
- English breakfast
1. Continental breakfast
Continental breakfast is lighter and only consists of three courses.
1st Course: Chilled fruit juice canned/fresh (orange, apple, mango, etc). Serve in a pony glass on a dolly paper on an underplate.
2nd Course: Toast or breakfast rolls with preserves, butter, and honey
3rd Course: Tea or coffee
Breakfast rolls: Croissant, Danish, Pastry, Doughnut, Brioche, and muffins.Preserves: Jam, Jelly, Marmalade
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| An image of continental breakfast |
Cover for continental breakfast:
- Napkin
- Side plate, and side knife
- Sugar basin
- Sugar tong & individual sugar packet in the sugar bowl
- Teacups saucer, and a teaspoon
- Slop basin
- Tea strainer
- Breadboard or toast rack with serviettes
- Butter dish, and butter knife
- Jam, jelly, marmalade, and honey pots
- Water goblet.
2. American breakfast
American breakfast is heavier than continental breakfast, consists of five-course
1st Course: Chilled fruit juice canned/fresh (orange, apple, mango, etc). Serve in a pony glass on a dolly paper on an underplate.
2nd Course: Breakfast cereals with hot or cold milk
Breakfast cereals: Corn flakes, choco flakes, wheat flakes, porridge, rice crispies, frostiest, muesli, oatmeal.
3rd Course: Choice of egg preparation (omelet, fried egg, poached egg, scrambled egg, etc), with tomato ketchup, hash brown potato, grilled tomato, saute mushroom, and wafers.
4th Course: Toast or breakfast rolls with preserves, butter, and honey
5th Course: Tea and coffee
Cover for American breakfast:
- Napkin
- Side Plate, Side knife
- Egg spoon
- Cereal bowl
- Soupspoon
- Sugar basin, Sugar tong
- Individual sugar packet in the sugar bowl
- Teacup, Saucer
- Teaspoon
- Slop basin
- Tea strainer
- Breadboard
- Toastrack with serviettes,
- Butter dish, Butterknife
- Jam, jelly, marmalade, and Honey pots
- Water goblet.
3. English breakfast
English breakfast consists of nine courses.
1st Course: Chilled fruit juice canned/fresh (orange, apple, mango, etc). Serve in a pony glass on a dolly paper on an underplate.
2nd Course: Fresh fruits (banana, mango, apple, papaya, watermelon, etc).
3rd Course: Stewed fruits (apple, prune, fig, pear, etc are cut into small pieces and cooked in sugar syrup, flavored with clove and cinnamon). Served in a cocktail glass over a doily paper on an underliner with a dessert spoon.
4th Course: Breakfast cereals with hot or cold milk.
5th Course: Fish preparation (poached or grilled)
6th Course: Choice of egg preparation (omelet, fried egg, poached egg, scrambled egg, etc), with tomato ketchup, hash brown potato, grilled tomato, saute mushroom, and wafers.
7th Course: Meat preparation (fried or grilled bacon, sausages, ham, salami, kidney, or liver).
8th Course: Toast or breakfast rolls with preserves, butter, and honey
9th Course: Tea and coffee
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| An image of English breakfast |
Cover for English breakfast
- Napkin
- Side plate, Side knife
- Fish fork, and Fish knife
- Joint fork, and joint knife
- Cereal bowl, and soup spoon
- Sugar basin, sugar tong & individual sugar packets in the sugar bowl.
- Teacup, sauce, and teaspoon.
- Slop basin, a tea strainer.
- Bread broad or toast rack with serviettes.
- Butter dish, butter knife.
- Jam, jelly, marmalade, and honey pot.
- Water goblet.
However, there are some other breakfasts served in the hotel. we will discuss some other types of breakfast served in the hotel.
- Buffet breakfast
- Room service breakfast (Floor service)
- Regional breakfast ( Italian, Chinese, Middle East, South Indian, North Indian,)
Buffet breakfast
This form of breakfast has become very popular in hotels, it takes care of severer factors.
- The guests have the freedom of coming and do not have to wait for the order if they are in hurry.
- It gives more choice of guest and offers value for money.
- For the hotel, it takes care of the morning rush hour.
- It reduces room service pressure.
- It reduces the food cost and more choices can be offered.
- Fewer staff are required for breakfast.
- It includes a local option where the buffet is located
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| Buffet breakfast |
Buffet breakfast usually contains the following points;
- Choice of juice (Fresh or canned).
- Fresh-cut fruit.
- Choice of cereals with hot or cold milk.
- Eggs to order on the live counter.
- Choice of meat items (Ham, bacon, grilled chicken, liver, etc.)
- Hot beverages ( Tea like Black tea, green tea, lemon tea, Coffee-like black coffee, espresso, cappuccino.)
Room service breakfast (Floor service)
This is done by the floor waiter or chef-de-tage. Let us look at the breakfast service in the guest room
- Trays or trolleys are laid with the chine ware and cutleries from the previous night in the floor pantry.
- At the last minute, the waiter places the hot food and beverages on the tray or trolly and takes theme to the guest room at the requested time
- Floor breakfast is usually ordered the previous night over the telephone to the room service department or by putting the doorknob card for the breakfast with detailed information or by giving a standing order.
- After knocking on the door and waiting to be admitted, the tray is placed in the center by the window or beside the bed if guests want to.
- Trays should be used for one person and trolleys for more than one person.
- Before leaving the room the waiter should show all the dishes to the guest so that if necessary he can change the dish immediately and also should ask if anything else is required.
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| Breakfast service in the room |
Recommended reading: Room service in hotel
Types of Indian Breakfast
In India, breakfast varies from region to region and is mostly vegetarian. let us look at some Indian breakfast.
- East Indian breakfast: The most popular breakfasts are puri, Lucchi, aloo dum, etc.
- South Indian breakfast: Idly, dosa, vada, upma, and rice preparation are popular with sambar chutney.
- North Indian breakfast: Consists of stuffed paratha or plain paratha with sour curd, pickle, and spicy vegetable curry.
- West Indian breakfast: The most popular breakfasts are Puri, pav-bhaji, Wada-pav, poha, halwa, etc.
- Urban Indian breakfast: Include fruit juice, fruit salad, sweet dishes, egg preparation, sandwiches or bread, and tea/coffee.
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| Idli with chutney and sambar (South Indian breakfast) |
Types of Breakfast PDF
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