Saturday, September 12, 2015

Types of Breakfast With Layout & Menu Types With Their Layout

A la carte & table d’hote Table Layouts
Introduction Depending upon the type of restaurant, the establishment’s house custom, the type of menu, the type of service, each outlet has got a typical table layout.
The two standard layouts are:
a) A la carte b) Table d’hôte
These layouts are referred as ‘covers.’
In F&B terminology the word cover has two meanings.
1) It means the capacity of the restaurant. Therefore if one describes a restaurant as “a restaurant with 120 covers,” it would mean that the restaurant has the capacity to seat 120 diners at a time.
2) The second meaning is the space allotted to lay all the crockery, cutlery, tableware, hollowware, and glassware on the table for a person to have his meal. So, when a restaurant staff is “asked to lay up a cover”, it would mean that he/she is required to lay all the required table appointments on the table for the guests to have their meals.
Since it is a space, therefore, it must have definite dimensions. The allotted space for a cover is: 24” in length and 18” in breadth.
The Essentials of a Cover
They comprise of the following :
On the Table 
1.   Side Plate
2.   Side Knife
3. Cruet Set
4. Center Piece/Bud Vase 
5. Ashtray
6. Table Number 
7. Menu Card Holder
8. Serviette (on the side plate) 
9. Butter Dish with butter knife 
10. Water Goblet. 
11. Table Cloth
On the Side Board 
1. Water jug on an underplate.
2. Crumbing Equipment 
3. Bread Tong
Note: If the menu is Indian then, Side Knife, Butter Dish with Knife and Bread Tong will not be required. Table Cloth is optional depending on the class of the outlet.
The A La Carte Cover Layout
An a la carte cover consists of 
1.   Side Plate 
2.   Side Knife 
3.  Cruet Set 
4.  Center Piece/Bud Vase 
5.  Ashtray 
6.  Table Number 
7.  Menu Card Holder 
9.  Serviette (on the side plate) 
10.Water Goblet
11.Large Knife 
12.Large Fork 
13. Table Cloth
The Table d’hote  Cover Layout
The table layout will depend on the menu decided.
Types of Table Appointment  Course by Course
Hors d’oeuvre Side plate with side knife, Fish knife and fish fork Potage Side plate with side knife, soup spoon for thick soup, dessert spoon for thin soup Poisson Side plate with side knife, Fish knife and fish fork Entree Side plate with side knife, Small knife and small fork Relevé Side plate with side knife, Large knife and Large fork Sorbet Side plate with side knife, Parfait glass on an under plate Roti Side plate with side knife, Large knife and large fork Legumes Side plate with side knife, Small knife and small fork Entremet Dessert spoon & fork, but may change according to the sweet. Savoureux Meat Savoury: Small knife and small fork Fish savoury : Fish knife and fish fork Cheese: Served on side plate, with small knife and fork. Dessert Fruit knife and fork, grape scissors, finger bowls containing warm and cold water Café Demitasse with a coffee spoon with sugar basin with tea spoon and coffee pot on the table.

Breakfast
Introduction It is the first meal of the day. But a meal to me termed as breakfast, it must fulfill the following criterion:
They are: 
a) It should be the first meal of the day. 
b) It should be eaten before noon. 
c) It should contain breakfast style food.
The usual breakfast time is between 7 a.m. to 11 a.m.
Each country or region has their own type of breakfast. The ones that are served in the hotels are
a) Continental Breakfast 
b) English Breakfast 
c) American Breakfast 
d) Indian Breakfast.
The above types of breakfast are described below
Continental Breakfast
The Cover for Continental Breakfast
The continental breakfast comprises of: (Menu for Continental Breakfast)
Choice of  Chilled Fresh/Canned Fruit Juice ( Apple, Pineapple, Grapefruit, Orange, Mango, Strawberry, Litchi) -------------Choice of Bread (Toast, White Bread, Brown Bread,  Croissant, Muffin, Danish Pastry, Brioche) with Butter & Preserves ------------Tea or Coffee -----------The cover for continental breakfast comprises of
1 Side Plate & side knife
2 Serviette placed on the side plate under the side knife.
3 Bread boat or basket for bread 
4 Butter knife with butter dish on a doily on an under plate. 
5 Preserve dish on a doily with a preserve spoon 
6 Breakfast cup & saucer with a tea spoon
7 Tea pot, coffee pot, jugs of hot 
8 Stands for tea pot, coffee pot, hot and cold milk with hot water jug. water jug.
9 Ash tray, table number, sugar basin with tong.
10 For leaf tea- tea strainer with slop basin.
 Hot milk is given with coffee  Cold milk is served with tea.
The continental has two more variations – Café Simple   which means only Tea or Coffee Café Complete – meaning- Toast or Bread with butter and preserves and Tea or Coffee.
English Breakfast It comprises of (Menu for English Breakfast)
Choice of  Chilled Fresh/Canned Fruit Juice ( Apple, Pineapple, Grapefruit, Orange, Mango, Strawberry, Litchi) -------------Stewed Fruits (Apple/ Guava) ---------------Choice of Cereals (Cornflakes/Porridge/Kedgeree) ------------------Fish fried or Grilled (Grilled Herring, Fried Plaice, or Sole) ---------------Eggs to order with Fried Bacon (Fried / Scrambled/ Omelet/ Poached/ Boiled) ---------------Meat ( Fried/Grilled Bacon, Fried/Grilled Sausage, Kidneys, with Grilled Tomato, Sauté Potato, Mutton Cutlet with Finger Chips ---------------Cold Buffet (Calves’ Tongue/ Cold Chicken/ Cold Mutton -------------Choice of Bread (Toast, White Bread, Brown Bread,  Croissant, Muffin, Danish Pastry, Brioche) with Butter & Preserves ------------Tea / Coffee/ Hot Chocolate ------------
The cover for English breakfast
Table appointments on the table:
1 Side Plate & side knife
2 Serviette placed on the side plate under the side knife or laid flat between the joint knife & fork.
3 Bread boat or basket for bread 
4 Butter knife with butter dish on a doily on an under plate.
5 Joint Knife & Fork 
6 Fish Knife & Fork
7 Dessert Knife & Fork 
8 Cruet Set (salt, pepper mustard with mustard spoon)
9 Castor Sugar in Sugar basin 
10 Preserve dish on a doily with a preserve spoon
11 Breakfast cup & saucer with a tea spoon
12 Tea pot, coffee pot, jugs of hot and cold milk with hot water jug.
13 Stands or under plate for tea pot, coffee pot, hot water jug.
14 Ash tray, table number, sugar basin with tong.
15 For leaf tea- tea strainer with slop basin.
American Breakfast
American Breakfast consist of the following:
Choice of  Chilled Fresh/Canned Fruit Juice ( Apple, Pineapple, Grapefruit, Orange, Mango, Strawberry, Litchi) -------------Choice of Cereals (Cornflakes/Porridge/Kedgeree) ------------------Eggs to order with Fried Bacon (Fried / Scrambled/ Omelet/ Poached/ Boiled) ---------------Choice of Bread (Toast, White Bread, Brown Bread, Croissant, Muffin, Danish Pastry, Brioche) with Butter & Preserves ------------Tea / Coffee ------------
Indian Breakfast 
Choice of  Chilled Fresh/Canned Fruit Juice ( Apple, Pineapple, Grapefruit, Orange, Mango, Strawberry, Litchi) -------------Poorie-Bhaji/ Parantha – plain or stuffed Aloo,  Gobi, Moolie with achar/ Choice of South Indian delicacies- Utthapam, Iddlii, Vada with Sambar, Curd, Chutney/ Thepla/ Chilla ------------Tea- Masala Tea  / Coffee/ Lassi ------------
The Afternoon Tea
The Venue: Coffee Shop, Lounge, Foyer, Garden, etc.
Timings 3 P.M. to 7.30 P.M.
The Menu
The Cover On the table:
Side Plate, Side/Tea Knife, Paper Serviette, Pastry Fork, Tea Cup & Saucer & a Teaspoon, Slop Basin & Tea Strainer, Sugar Basin & Tong, Tea Pot & Hot Water Jug, Stands or Underplates, Ashtray, Table Number.
At the side board: 
Jugs of Cold Milk, Preserve on a doily on an under plate with a preserve spoon.
Menu
Tea ----Hot Buttered Toast Toasted Tea Cakes Crumpets ----------Assorted Afternoon Tea Sandwiches ----------Buttered Scones & White Bread
Butter, & Raspberry / Strawberry Jam -----------Gateaux & Pastries --------
The High Tea
Introduction High Tea is, a variation of afternoon tea, heavier than afternoon tea which is regarded as tea meal with hot or cold items. This is usually a service made in occasions such as formal meets and birthday parties especially for children.
The Menu
The Cover On the table : Joint Knife & Fork, Side Plate, Side Knife, Serviette (placed on the side plate under the side knife or laid flat between the joint knife & fork), Cruet Set (salt, pepper mustard with mustard spoon), Tea Cup & Saucer & a Teaspoon, Teapot & Hot Water Jug Stands or underplates, , Sugar basin with Tong, slop basin with tea strainer Ashtray, Table Number.
Note: Any other cutlery required may be brought in as for a la carte service.
At the side board: Preserve Dish on a doily on a side plate with a Preserve Spoon, Cold Milk/Hot Water Jug, appropriate proprietary sauces.

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