KINDS OF BREAKFAST

By: Carl M. Manga

 CONTINENTAL BREAKFAST
• a light breakfast, often as served in a hotel, usually consisting of cereal, juice, and pastries,
but without any fried items.
 AMERICAN BREAKFAST
• A hotel breakfast that includes most or all of the following: two eggs (fried or poached),
sliced bacon or sausages, sliced bread or toast with jam/jelly/butter, pancakes with syrup,
cornflakes or other cereal, coffee/tea, orange/grapefruit juice.
 TRADITIONAL BREAKFAST
• A traditional full English breakfast includes bacon (traditionally back bacon), poached or
fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with
butter, sausages and baked beans, usually served with a mug of tea. As nearly everything is
fried in this meal, it is commonly called a "fry-up".
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 11” Stainless Steel Service Plate

- Used for formal setting at each cover

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 10” Plate

- Used for main course servings

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 9 1/2” plate

- Used as luncheon plate/salad plate

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 9” breakfast plate

- For breakfast service/small or dinner plate

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 8” Sandwich plate

- For sandwiches, appetizers, salad or dessert

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• 6” bread and butter plate

- A side plate for bread and butter, also serves

as under liner
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Oval plate

- For luncheon combo item main course

service
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Soup plate

- For chunky soup, spaghetti, mussels

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Cereal bowl

- For cereals
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Fruity Nappy

- Used for dessert, condiments, finger bowl

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Cream soup bowl

- Used for more soup varieties

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Onion soup bowl

- Heavy ceramic bowl for onion soup

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Ramekin

- Oven to table service used for soufflé’s rag

out.
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Butter Dish

- For butter sections or butter curls

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Consommé cup

- For clear soup

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Egg cup

- For boiled eggs and condiments

 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Sauce boat

- Used for service of sauces, dressing sour

cream
 GENERAL ROOM SERVICE UTENSILS AND EQUIPMENT

• Cups and saucers

- For coffee or tea

 TRAYS
• ROUND BAR TRAYS • SERVICE TRAYS