Types of meals and cover slide

made by the BHM student of Nepal Academy Of Tourism And Hotel Management(NATHM)

1. Types Of Meals And Cover
Done by –Ashok Sanjel/ “BHM student at Nepal Academy
of Tourism And Hotel Management(NATHM)”

2. Table of Contents
Introduction Of Meals
Breakfast
(continental, English, American, Indian)
Brunch
Lunch
Hi-tea
Dinner
Supper

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

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

5. 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.
Reffersto breaking the
fasting period of the
previous night.
In frenchit is called
‘‘petit dejeuner’’.

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

7. 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.

8. The table accompaniments are
Continental Breakfast Cover
Side plate with side knife.
Napkin
Breakfast cup and saucer with
teaspoon
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

9. Continental Breakfast Cover Layout

10. 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,sausagesand 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 refferedas full english
breakfast

11. The table accompaniments
are
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
Bud vase
Preserves dish on an
underlinerwith preserves
spoon
Sugar bowl with sugar cubes
Cruet set
Table number

12. English Breakfast Cover Layout

13. 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 frenchclassical menu
Coffee is the most
prefferredbeverage

16. Table accompaniments are
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
Bud vase
Preserves dish on an
underlinerwith preserves
spoon
Sugar bowl with sugar cubes
Cruet set
Table number

17. Table Layout For American Breakfast

18. North Indian Breakfast
Plain/ stuffed-aloo, gobi, mooli, paneer,
kheemaparatha.
Poori/Bhaturewith aloo/chhole/halwa
Egg bhurji/Akoori
Kheema/payawith paratha/naan
Moongdal chilla, Besankapuda
Kachori, samosa
Poha, jalebi

20. South Indian Breakfast
Idli/dosa/utthapam/meduwadawith coconut
chutney and sambhar
Upma, Kesari
Hoppers (appam) with stew
Puttukadala
Idiappam(string hoppers)
Venn pongal
Malabar porottawith curry

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

23. Indian Breakfast Cover Layout

24. 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’hotemenu or A la
cart menu but usually
served in buffet..

25. 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 coffesand assorted teas.

26. 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.

27. 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 kidneypie),
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..

31. 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.

32. Dinner
the main meal of the day, taken
either around midday or in the
evening.
word dinner comes from the Vulgar
Latin word disjējūnāremeaning “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.

33. Cover setup for Dinner

34. Supper
an evening meal, typically a light or informal one.
It comes from the Old French word ‘souper’ meaning “evening meal.”
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 before bed,

35. Difference Between Dinner And Supper

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

37. ANY QUERIES???