3. International Breakfast (New) ppt.pptx

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1. Where did the word BREAKFAST come from? It was not until the 15th century that "breakfast" came into use in written English to describe a morning meal, which literally means to break the fasting period of the prior night. In Old English the term was morgenmete . It was a compound word, with morgen meaning “morning”, and mete meaning “food” or “meal”. Thus morgenmete literally meant “morning meal”. American, British, Australian breakfast French dé j eu n er Danish morgenmad German Frühstück Irish bricfeasta Spanish des a yuno S w edi s h frukost Welsh brecwast Italian colazione

2. As nutritionist Adelle Davis famously put it back in the 1960s: “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” Why breakfast is the most important meal of the day? “The body uses a lot of energy stores for growth and repair through the night” When you wake up from your overnight sleep, you may not have eaten for up to 8 hours. Breakfast replenishes the stores of energy and nutrients in your body. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential vitamins, minerals and nutrients required for day’s work and a long term good health.

3. Breakfast @ Hotel Industry Generally the breakfast is served between 7:00 am till 10:00 am in hotels (with +/- half an hour). Though as in-house guest one can always request for an early breakfast through In-room Dining or “Breakfast Door Knob Card” in case of requirement. Usually the breakfast is being served in form of a Buffet in the Coffee Shop/Restaurant or through A la Carte Menu as well. Almost all the hotels in todays date include the cost of breakfast in the rack rate and provide complementary breakfast to all the in-house guests. In luxury hotels on Sundays and holidays the breakfast timing usually gets extended and sometime merges with Brunch.

4. “Door Knob Menu” or “Hanging Menu” The Breakfast Door Knob menu is a convenient way to order your breakfast in advance. A door hanger is a plastic or cardboard sign, generally rectangular in shape, cut to hang from the handle or knob of a door. It is a type of room service menu that usually a part of housekeeping supplies in the guest room. A doorknob menu lists a limited number of breakfast items and times of the day that the meal can be served. Guests select what they want to eat and the times they want the food delivered, and then hang the menu outside the door on the doorknob. The menus are collected and the orders are prepared and sent to the rooms at the indicated times.

5. Sample of a Breakfast Door Knob Menu Card

6. T Y P ES OF BR E A K FAST Continental Breakfast Variations Café Complet The Complet Café Simple The Simple English or Full Breakfast American Breakfast Buffet Breakfast Regional Breakfast North Indian Breakfast South Indian Breakfast Chinese Breakfast Japanese Breakfast Italian Breakfast French Breakfast Scottish Breakfast Welsh Breakfast etc.

7. CONTINENTAL BREAKFAST The term “continental breakfast” refers to the continent of Europe and the style of breakfast enjoyed in European cultures. Continental breakfasts emphasize simplicity, cost effectiveness, and focus on foods that can easily be stocked. Continental Breakfast Menu : Choice of Fresh Fruit Juice Choice of Assorted Bread (toast, croissants, rolls, brioche, muffins etc.) Served with Preserves (Jam, marmalade), Honey Beverages (Tea / Coffee / Hot Chocolate)

8. CONTINENTAL BREAKFAST - Variations café complet The term ‘café complet’ is widely used in continental Europe and means a continental breakfast with coffee as the beverage. thé complet The term ‘thé complet’ is used for continental breakfast with tea as the beverage. café simple or thé simple Café simple or thé simple is just a beverage (coffee or tea) with nothing to eat.

9. ENGLISH OR FULL BREAKFAST The English or Full Breakfast is a more elaborate meal and requires more preparation in the dining room before service. The menu may consist of from two to eight courses. English or Full Breakfast Menu : Choice of fresh Fruit Juice (orange, pineapple, tomato) Cut Fruits (grapefruit, melon, papaya, pears, bananas) Stewed Fruits (plums, apples, figs, prunes) Choice of Cereals (Muesli, Porridge, Corn/Rice/Wheat flakes) Served with hot/cold milk Fish: (Boiled, Grilled, Poached, Steamed – Sole, Herring, Haddock) Eggs: (Fried, boiled, poached, plain or savoury omelette) Meat: (Bacon, Sausages, Salami etc. – fried or grilled) Choice of Assorted Bread (toasts, brioches, croissant, rolls, brown bread Served with butter and preserves (honey, jam, marmalade) Beverages: (Tea, Coffee, Hot Chocolate, Milk, Horlicks, etc.)

10. AMERICAN BREAKFAST The American Breakfasts also offers multiple courses as a part of the meal, and Is similar to an English Breakfasts, except that American Breakfast does not offer any fish dish on the menu. American Breakfast Menu : Choice of fresh Fruit Juice Or Cut Fruits Or Stewed Fruits Choice of Cereals (Rice flakes, wheat flakes etc.) Served with hot/cold milk Eggs (Fried, boiled, poached, omelette) Meat (Bacon, Sausages, Salami etc.) Choice of assorted bread Served with butter and preserves Beverages (Tea, Coffee, Hot Chocolate, Horlicks etc.)

11. BUFFET BREAKFAST Originating in 16th-century France, buffet-style dining has stood the test of time and continues to be a popular choice for many restaurant customers. By definition, a buffet is a meal where guests serve themselves from a variety of dishes set out on a table or sideboard.

12. BUFFET BREAKFAST MENU Breakfast is the most difficult meal period to handle/serve – majority of guests arrive for breakfasts within a very few minutes of each other all requiring fast service specially when big groups are staying variety of choices and preferences Thus the solution is, self serviced Buffet Breakfast with multiple live stations. The modern Buffet Breakfast in a luxury hotel serves all the combinations of food and beverage items discussed earlier, which also include dishes from different country, cuisine, and region. That’s why the Buffet Breakfast sometimes regarded as English or Full Breakfast or even as Extended American Breakfast with regional preferences.

13. BUFFET BREAKFAST MENU PRICE Buffet breakfast menus are often priced and offered at three levels: Continental: includes juices, bread items and beverages. Cold buffet: includes those items of continental breakfast plus a selection of cold items from the buffet. Full breakfast: full selection from the buffet including hot cooked items. With the buffet breakfast, all items are self-served from the buffet, with perhaps the exception of egg dishes or other cooked-to-order items and the beverages required.

14. REGIONAL BREAKFAST - INDIA Dosa Idlli Puttu Appam Idi y apppam Upma Rawa Dosa Poori Sabji Chaas Pongal Egg Roast Veg. Khorma Kadala Curry Veg. Stew Mendu Vada Red Coconut Chutney While Coconut Chutney South Indian Filter Coffee Traditional South Indian Breakfast Items. Traditional North Indian Breakfast Items. Aloo Paratha Poori Sabji Chole Bhature Paneer Paratha Vada Pao Poha Luchi Cholar Dal Karaisutir Kachori Lassi Dhokla Besan Chilla Egg Bhurji Samosa Jilabi Bread Pakora Bread Upma Thepla Tea/Coffee

15. Coffee – French filter coffee café au lait Hot chocolate Grapefruit juice Tartines ( slices of baguettes) with butter , preserves and honey Brioche , a light French yeast bread, Croissants, pain au chocolates and pain au raisins Fruit compote, Fromage Blanc, and Yoghurt Savoury products in Breakfast buffet not in a la carte services Buffet breakfast items also include ham, salami, cheese board, eggs Often crepes are also served in French breakfast Cold Meat platter -- charcuterie  

16. Sweet and Salty Pancakes Soup Deep Fried Bread Sticks like doughnuts- YOUTIAO Buns – MANTOU Porridge made with rice and often chicken etc – CONGEE F ried or soup-based noodles T ea or sweetened  soybean milk Dimsum with sauce

17. Tattie Scone A Scottish breakfast would not be complete without the addition of a tattie scone! Tattie being the local name for potato . Lorne Sausage The Lorne sausage is also often known as a square sausage or sliced sausage and is one of Scotland’s best loved breakfast foods. White pudding, or Mealy Pudding as it is often known, is broadly similar to black pudding, the main difference being that it does not include blood . Porridge with milk The Rowie The Aberdeen Rowie , also known as a Buttery, is a savoury Scottish bread roll Arbroath Smokie The Arbroath Smokie is a kind of smoked haddock which is a speciality of the town of Arbroath in Angus

18. A day in Copenhagen traditionally begins with three ingredients: rye bread, eggs and coffee Porridge, scrambled eggs and smoked salmon   Grød The Danish are raised on oats. Known locally as  grød , Granola and yoghurt Granola is a crunchy mix of toasted nuts, flakes of grain and dried fruits and often made at home Soft boiled egg with rye bread and butter Fresh whole wheat rolls often topped with pumpkin or sesame seeds, or toasted flaked oats A Danish pastry

19. Tostada Con Tomate, Aceite, Y Jamón – tostada a piece of toasted bread Chocolate Con Churros, Soletillas , Or Melindros - ladyfinger cookies called  soletillas dipped in chocolate Pincho De Tortilla -- Spanish tortilla de patatas Croissant De Almendra -- Huevos Rotos Con Chorizo sunny side up fried eggs served over potatoes and “broken” up before eating Orange juice etc .

20. Italian breakfast (prima colazione ) -- consists of  caffè latte  (hot milk with coffee) or coffee with bread or rolls with butter and jam cookie-like  rusk  hard bread, called  fette biscottate Also composed of  cappuccino  and  cornetto  or  espresso  and pastry Other products, such as breakfast cereals, fruit salad ( macedonia ),  muesli  and  yogurt , are becoming increasingly common as part of the meal It is also very common for Italians to have a quick breakfast snack during the middle of the morning (typically a  tramezzino  or bread roll )

21. Some common features are bacon,  sausages , cockles, laverbread ,  black pudding ,  oatmeal , eggs, fried mushrooms, tomatoes, and smoked fish Laverbread is a food product made from laver, a type of seaweed Black pudding or  blood pudding   The breakfast is also served with local Welsh cream, milk, and butter .

22. Breakfast usually consists of  open sandwiches ( smörgås ), possibly on crisp bread ( knäckebröd ) . The sandwich is most often buttered, with toppings such as hard cheese, cold cuts, caviar, messmör (a Norwegian sweet spread made from butter and whey), ham ( skinka ), and tomatoes or cucumber .   sandwiches  ( smörgås ), possibly on  crisp bread  ( knäckebröd )  Filmjölk  (fermented milk/buttermilk )   cereals  such as  corn flakes ,  muesli , or porridge ( gröt )    milk ,  juice ,  tea , or  coffee . Gravlax -- Salmon cured with salt and sugar with herbs .

23. Mixed rice with either ikura or uni. Eggs with furikake . Pickled vegetable salad. Grilled fish. Miso Soup. Natto . Miso for seasoning . the foundation of Japanese meal that consists of one soup, three dishes, and rice. The breakfast itself can be hearty but not overly filling

24. Frühstück eat your breakfast like an emperor, lunch like a king and dine like a pauper beverage such as  coffee, tea or hot cocoa slices of fresh, crusty or toasted bread ( Brot ) or bread rolls ( Brötchen ) with various spreads and toppings   Marmelade  (jams/preserves),    Honig  (honey), or chocolate/hazelnut spread (aka Nutella )   Wurst  (sausage)  and  Käse  (cheese)  on top of the bread A glass of  juice  ( Saft ) commonplace, as is a boiled egg  ( Ei ) .

25. Sfiha , or  lahm bil ajĩn  (lit. meat on dough) is an Arabic specialty that dates back to the 15th century This traditional Turkish dish combines coarsely-ground cornmeal and (oftentimes) aged local cheeses such as  trabzon  or  kashar The Turkish egg-topped flatbread filled with cheese, pepper and tomato, known as yumurtalı pide (lit. egg pita) hails from the Kayseri region in Middle Anatolia Boyoz is a Turkish pastry that was brought over to the country by Sephardic Jewish immigrants from Spain in the late 15th century . Menemen is a traditional Turkish spread consisting of tomatoes, eggs, peppers, and various spices . A staple breakfast dish in Turkey, bal kaymak is a delicious combination of kaymak - a traditional dairy product produced from water buffalo milk, very similar to clotted cream - that is generously doused with honey Gözleme is a Turkish flatbread consisting of flour, water, yeast, olive oil, and yogurt, which prevents the flatbread from going too brittle Börek is a baked dish consisting of a savory or sweet filling wrapped in  yufka  - thinly stretched sheets of dough made with flour, water, and salt

26. Traditional Russian breakfast are concentrated on kashas , or porridges – the most important staple in Russian nutritional culture, with buckwheat and oat, as well as semolina, serving as the three most important bases of such dishes, usually cooked using water or milk, as well as consumed with or without milk . Breakfast foods also include pancakes or oladushki   Blini , or crepes   Sirniki , is a cheese form of pancak buterbrod , open sandwiches with cold cuts and cheeses Different types of pies and pastry with various filings (e.g.  proja ,  gibanica ,  burek ) are also served as the main dish .