Introduction to Breakfasts

Definition of breakfast
Styles of food service
Types of breakfasts
Sequence of service
Hot beverages served at Breakfast
Cold Beverages served at Breakfast
Common snacks served at Breakfasts
 Breakfast
 Is the first meal of the day eaten after waking from
the night's sleep, usually in the morning. The word in
English refers to breaking the fasting.
Breakfast is often called 'the most important meal of
the day', and for good reason. As the name
suggests, breakfast breaks the overnight .
 Breakfast is the first meal taken after rising from a
night's sleep, most often eaten in the early morning
before undertaking the day's work 
 Styles of Food Service
Food and beverage service styles can be
broadly classified into three main groups
 Waiter service
 Self –service
 Assisted service
 Waiter service 
 In this method of service, food and beverages
are served to guests by waiters at the guest’s
place.
It may be in a restaurant, hotel room, flight,
hospital, and so on.
This service is further classified into the
following
 Continuation of Waiter service 
English service: Method of serving private
dining room or restaurant food in which a
waiter or waitress serves each guest from a
large dish, starting with the host or hostess (or
a guest of honor, if any) at the head of the
table.
 American service
A method of serving hotel or restaurant food,
in which portions of food are placed on plates
in kitchen (except for bread and butter and
salads which are served on the table) by the
establishment's employees and served to each
guest by a waiter or waitress
 Continuation of Waiter service
French service: Platters of foods are assembled in
the kitchen. Servers take the platters to the table where
guests are seated. The server, using two large silver
forks in his or her serving hand places the food on the
guests’ plates
Russian service: Food is cooked tableside and put on
platters and then pass the platters at tableside. Guests
help themselves to the foods and assemble their own
plates
 Continuation of Waiter service
Gueridon service: is a term used in the restaurant
business to refer to “trolley service.” Food is cooked,
finished or presented to the guest at a table, from a
moveable trolley
Tray service: It is a style of service that does not
make use of the usual dining table but instead dishes
and table appointments are arranged on trays, which
are brought to the customer
b) Self –Service

This is the simplest form of service methods where

members of service staff do not serve guests.
Customers help themselves with the dishes they
would like to consume.
Self- service is classified into :
1. Cafeteria
2. Counter Service
3. Vending
Assisted Service

This is combination of waiter and self –

service.
Service staff assist customers in serving of
accompaniments such as vegetables, sauces,
sweets, and so on.
 An example of assisted service is buffet
service.
Types of Breakfasts
a) continental breakfasts

This breakfast is a European breakfast


 It comprises of choice of Juice such as Mango juice,
pineapple juice, tomato juice, Orange juice or Grapefruit

Choice of breads :Toast (white bread/brown bread),
Rolls,croissant,muffins,doughnuts served with preserves,
jam, honey and butter
 Continuation of continental Breakfast
 Tea/ Coffee: If Tea is served with this
breakfast, its known as Breakfast Complet .
 If coffee is served along with this Breakfast,
its known as café complete .
 American Breakfast
It Consists of the Table d'hôte breakfast Menu
that one would generally find in the menu card
Choice of juice: Mango, Pineapple, Tomato,
Orange, Grapefruit.
Choice of Cereals of cornflakes,
Oatmeal ,porridge, rice crispies , wheat flakes
served with cold or hot milk
 Continuation of American Breakfast
Eggs : Scrambled, poached, boiled, omelets,
served with bacon , ham or sausages.
Choice of Breads : Toast, rolls, Brioche,
croissant with preserves like butter, jam,
marmalade & honey
Choice of Tea or Coffee: African tea, African
coffee
 English breakfast
An English breakfast is a very elaborate
breakfast, its comprised of ten courses
Choice of juice : Pineapple, Tomato,
Grapefruit, Orange, Mango etc
Stewed Fruits: Apples, Prunes, Figs, Pears
etc. are cut into small pieces and cooked in
sugar syrup flavored with clove and cinnamon.
Its cutlery provided is a teaspoon
 Continuation of English breakfast
Cereals : Oatmeal (meal), cornflakes, wheat
flakes, rice crispiest porridge are served with cold
or hot milk in a soup bowl with a quarter plate as
under liner and a dessert spoon is provided as
cutlery
Fish :Herring, Haddock, Kedgerees, Sardines, are
served
Choice of Tea or Coffee: Tea, Coffee or Hot
Bourn vita, Horlicks, oval tin
 Continuation of English breakfast
Eggs : Omelets, boiled eggs, scrambled egg, poached
or fried eggs
Meat : Grilled Bacon, Sausages, Ham, Salami, Kidney
or Liver are served
Choice of Breads :Toast white or Brown or Rolls like
Croissant, Muffins, Doughnuts, Danish pastry are
served
Fresh Fruits :Fresh fruits like melon , papaya, mango,
orange, grapefruit, pears are served in this course.
 Indian breakfast
Consists of the Table d'hôte breakfast Menu
that one would generally find the menu card
 Choice of Juice (Lassi , Chaas)
Choice of Bread (Puri Bhaji, stuffed parathas
served with curd, idli, wada/ uttapam/ dosa
/upma)
 Choice of Tea or Coffee: Readymade Masala
Tea, Coffee or Hot
 Traditional Breakfast
It consists of the following
Choice of tea or coffee: Black tea, Hot milk,
Ginger tea
Choice of bread :white bread, brown bread,
chapatti and doughnuts
 Sequence of service
 Receiving the guest
 leading guest to the table
 seating the guest
 pouring water( washing customers hands)
 presenting drinks menu
 Taking order of food
 Service of starters
 Continuation of service sequence
 Service of main course
 Checking for repeat drink order
Checking for food quality
 Clearing dishes and other cuttleries
Taking dessert orders
 Presenting the bill.
 Egg dishes
a(scrambled eggs)
Crack the eggs into a medium bowl and add the
milk or water.
Season to taste with salt and pepper
Whisk until smooth and combined, with no
streaks of egg white remaining.
Brush a small nonstick skillet with olive oil, or
melt a little butter in a small nonstick skillet.
 continuation of scrambled eggs
Bring to medium heat.
Pour in the eggs, and let them cook for a few
seconds without stirring. Pull a rubber spatula
across the bottom of the pan to form large, soft
curds of scrambled eggs.
garnish with chopped fresh chives, if desired.
 b) Poached eggs
Heat the water
Add 1 teaspoon salt and 2 teaspoons white
vinegar and bring to a simmer over medium
heat.
Add the egg: Carefully drop the egg into the
center of the whirlpool.
The swirling water will help prevent the white
from spreading out the pan.
 Continuation of Poached eggs
Let it poach
 Turn off the heat, cover the pan and set your
timer for 5 minutes.
Remove the egg with a slotted spoon and
serve immediately.
 c) Egg on the dish
Get a pan and heat it
Add little olive oil
Break the egg
Pour the egg on frying pan
Fry for about 3 minutes
Season with salt and pepper
Serve immediately
 How to test for fresh eggs
Using cold water in bowl. fresh eggs always
sink down while unfresh eggs float on top
Using a torch light to check on thickness of
the eggs inside
Shaking of the egg. Fresh eggs don’t shake
inside easily unlike unfresh eggs
Eggs should not be kept more than 2 weeks
Importance of eggs

They contain proteins which help in body building

They contain mineral salts such as calcium that
help in strengthening of bones
They are used in preparing of bakery and pastry
products
They are used in coating of food to be deep fried
They are used in preparing and garnishing of
salads.
 Types of Hot beverages
Coffee
African coffee
Hot milk
African tea
Black tea
Ginger tea
Herbal tea
Chocolate tea
 Types of cold beverage
a)Juice
Pineapple
passion fruit
mango
water melon
b) Soda
Orange
Coca-Cola
krest
c) Water :Inyange,Jibu,Akandi .
 Snacks served at Breakfasts
Breads
Eggs
Cereals
Fruits
Doughnuts
Chicken lollipops(from chicken wings)
Meat balls
Samosa
Continuation of Snacks served at Breakfasts
Canopies
Sandwiches
Ham
Sausages
Bacons
Fried groundnuts
Cookies
Pancakes
cakes
 Other things served at breakfasts
Honey
Jam
Blue band /margarine
Sugar
Tea leaves
Coffee powder
Chocolate powder
Nescafe powder
Powdered milk e.g Nido
 Buffet
A meal consisting of several dishes from
which guests serve themselves
A buffet can be either a sideboard or a
system of serving meals in which food is
placed in a public area where the diners
serve themselves.
The buffet is basically a line of hot and cold
dishes served in the open and your allowed
to pick and choose the amount you want.
Types of buffet
a) Breakfast buffet

What is offered at a breakfast buffet?

Different types of bread: sweet bread, white bread, crisp
bread and rolls .
Various spreads: Butter, margarine, jam, honey, nut
nougat cream .
Several sausages and cheeses
Egg dishes
Various cereals: Oatmeal, cornflakes, porridge .
Dairy products: Yoghurt, quark, milk
Juices: Orange, grapefruit, currant, tomato, carrot.
b) The salad buffet
The guest has the advantage of arranging his salad
individually from different varieties .
What is offered at a salad buffet?
Various lettuce
Vegetable salads: Potato salad, carrot salad, cucumber
salad, tomato salad .
Various dressings: Vinaigrette, yoghurt dressing,
French dressing, various types of oil and vinegar
Additional garnishing : Croutons, bacon, olives,
onions, tuna, corn, grains, herbs
The snack buffet

The snack buffet is the typical catering buffet for

conferences, receptions, openings and similar events.
Canapés in different varieties: E.g. with poultry, fish,
egg, cheese
Sandwiches: with different types of sausages and
different cheese
Small pastries: choux pastries
Light soups: Vegetable soup, broth, cold dishes
Salads: Vegetable and leaf salads, fruit salad
The festive buffet

A buffet is often used at birthday parties and weddings.

At a festive buffet usually several courses are offered
What is offered at a festive buffet?
Various starters: Salads: Leaf salads, vegetable salads,
side dishes, different dressings, bread and soups
Various main courses: Meat, fish, vegetarian, various
side dishes, pastas and starches, sauces
Cheese: Different types of cheese, grapes, bread
The dessert and ice cream buffet

A dessert and ice cream buffet can be offered

both in hotels and at festivals.
Various dessert variations: Creams, mousse
and chocolates
Various types of ice cream: Fruit ice cream
and milk ice cream
Small pastries, pancakes, waffles, petit choux
Cakes.
 The brunch buffet

Brunch is becoming more and more popular.

Many guests enjoy a long breakfast on
weekends, and have lunch immediately
The brunch buffet is usually offered on
weekends and public holidays between 10 and
13 o'clock.
 Continuation of brunch buffet
What is offered at a brunch buffet?
Parts of the breakfast buffet
Small hot dishes( soups)
Salads: lettuce, vegetable salads
Pastries such as creams, cupcakes and
pancakes
 Lunch buffet
 Is where people stand up and help themselves from the
table .
what is offered at lunch buffet
a) Starters
Cold starters such as salads
Hot starters such as soups
b) Main course
Pasta and starches
Vegetables
 Continuation of main course
Meat , fish and poultry
Sauces
c) Dessert
Fruit salads
Sweet pastry such as cakes ,pancakes, petit choux
d) Beverages both alcoholic and non- alcoholic
Water
Soda
wines
 Benefits of Buffet
Save on payroll: You can feed a large number of
people with minimal staff.
Food Moves quickly: It also allows you to
rotate the food in the restaurant kitchen faster.
Increase profit s: A buffet offers a great way to
cut food costs and increase profit margins, as long
as you understand how to price your buffet menu
Continuation of Benefits of Buffet
It allows guests to choose the food item as
well as the serving size.
A catered buffet helps guests interact with
each other. They can move around freely and
initiate a conversation with an unknown person
more easily
Offers more flexibility of food choices by
allowing them choose what they want to eat
problems associated with Buffet service

More maintenance cost : Servers should be

continually checking the buffet to make sure that
containers are refilled and the buffet itself is neat and
clean.
Long waiting lines and time since each table has to
wait for their turn to head to the buffet
Foods on the buffet must be kept at correct
temperature to keep it from temperature danger zones
which is costly in terms of fuel.
 Continuation of Buffet service
 Renting in additional chaffing dishes and serving
pieces is very common
Guests may have to serve themselves and carry their
own plates, which is not particularly elegant
 Buffets also require larger quantities of food since
people tend to eat more when they serve themselves.
Unsupervised guests can ruin the presentation format
by picking the favorite dishes which may run out and
cause a mess!
 Guidelines of buffet services
Number one is to wash your hands. After
arriving at the restaurant, go into the bathroom
and wash your hands
Use the serving utensil that is provided for
each specific food item.
Place the serving utensil on a plate or spoon
holder rather than back in the food
Continuation of Buffet guidelines
Never use your hands to serve food. Use serving
tongs or utensils.
Never eat in the buffet line to avoid contaminating
food
Use additional servings utensils when going back to
serve on Buffet .
Handle the food at suitable temperatures by ensuring
that food is served at correct temperatures
Always have enough staff to assist people on the
buffet
 Continuation of buffet guidelines
Foods served at buffet must be protected from
contamination as much as possible
Avoid adding new freshly food with old food
at the display
Always ensure that you have sufficient
utensils
and plates
Always ensure clean handling of food in
containers and when transporting food
Tools and equipments used on Buffet

 Chafing Dishes are the perfect piece of equipment for

keeping hot food warm during service at a buffet or
outside catering event.
 Chafing Fuel
Is used with all styles of traditional chafing dishes and is
placed in the fuel holders below the chafer to allow the heat
to keep food at the correct temperatures
 Display Trays
They are used to display food at a buffet or at a
counter
 Cake Stands
When your cake is baked and ready to be served, make
sure it stands out from the rest with cake stands.
 folding tables
 folding tables are lightweight and easy to lift, store and
transport due to their aluminum body and wood laminate
finish. They are used to display on food
 Skirting and conference cloth
 Skirting and Conference Cloth is widely used at
banquets, formal dinners, weddings and business events to
ensure that your dining looks amazing .
 Buffet Utensils
This huge range of Buffet Utensils are specifically
designed to be displayed alongside buffet food so that
guests can easily and hygienically fill their plates
without having to touch any of the food with their
hands.
There are many shapes and styles of serving
utensils and buffet spoons to be found within this
range including polycarbonate utensils, stainless steel
spoons and tongs.
 Soup bowls
Soup bowls can be used to serve soup or punch in a
stylish and highly presentable way at any event .
 Rope Barrier System
Helps to keep people in line while waiting for a table
or waiting to gain entry to the establishment.
 Ice Cream Cone Holders
Used to serve ice cream in style with ice cream Cone
Holders, perfect for holding up to four cones at time .
 Food Labels
Help customers see what's on offer at your counter or
buffet display labels