Breakfast Complimentary – Continental

All hotels are required to adhere to minimum requirements of hours of operation and menu items for breakfast. Any deviation from this must have the written approval of the Executive Vice President of Operations.

Following is a checklist to assist in daily Breakfast operations:

– Continental Breakfast should be set up with appropriate breakfast items and ready to serve the guests daily upon opening of the lobby or at a minimum of 6AM.
– Continental Breakfast Bar should be free from coffee spills, crumbs and debris at all times during continental breakfast hours.
– Continental Breakfast person needs to follow proper personal hygiene according to set policies, including wearing of plastic gloves when handling food, proper hand washing technique and wearing of proper uniform, if applicable.
– Continental Breakfast Bar should be stocked with food and condiments at all times during the breakfast hours. (Keep coffee and juice containers filled continuously during breakfast hours).
– Lobby should be kept clean at all times including wiping down coffee and juice stations, cleaning ashtrays, cleaning trash off lobby tables and emptying lobby trash can.
– Breakfast Bar should be cleaned inside and out to restock all coffee spills and stains; also clean the microwave, toaster and sneeze guard, if applicable, on a daily basis.
– Every Week, all coffee pots must be cleaned thoroughly along with juice machine, which also must be taken apart and cleaned, if applicable.
– Also on Wednesday, Continental Breakfast refrigerators need to be cleaned after all products are restocked, if applicable.
> Notify management immediately of any shortage of supply or food for Continental Breakfast.
– On Twice a weeek, date and label all food and put away. Pull all old food to the front to be served the next day (using the FIFO inventory method).

TRICKS OF THE TRADE

Having a great-looking breakfast does require a big investment. Food arrangement, color selection and decorative items can all contribute to a warm morning welcome for your guests. You may not be Martha Stewart, but you can use some tricks that will enhance your setup. These might include:
> Using a themed approach that includes decorative items.
> Varying the height of breakfast items to create eye appeal.
> Organizing your setup to keep guest traffic flowing smoothly.

This section shows you six themes that can make guests say, “Wow!” The section for each theme includes the layout, item description, item cost and total cost. And for cost effectiveness, you can use the same basic package * and other serving pieces in all six themes. You don’t have to reinvent the wheel; just follow the layouts for a satisfying guest experience. Or, if you’re the creative type, try your hand at some inventive layouts. The themes aren’t mandatory; we’ve simply developed some that clearly demonstrate appealing presentation. It’s up to you to decide.

Simplicity is the key; don’t let your attempt to decorate get in the way of guest convenience. If you aren’t quite sure this is time well-spent, just think what a waste of money it is to buy a variety of high quality food and then ignore how it is presented. You are investing in quality, so make sure you get your money’s worth.

* The alternative optional displays do not utilize the interchangeable theme concept and must be purchased as complete kits.

MINIMUM PRESENTATION LEVEL STANDARDS

– The continental breakfast presentation must be clean, neat, appetizing and professional at all times.
– Adequate  food  and  beverage  product  which  meets  minimum requirements must be available during required hours.
– The use of cardboard, aluminum foil or disposable plastic bulk serving containers is prohibited.
>  It is our responsibility to ensure compliance with local sanitation codes.
– Any additional refreshment service (including, but not limited to, receptions, managers’ cocktail parties, coffee breaks, etc.) must be presented in a clean, neat, appetizing and professional manner.
– The tables used in the presentation/service of the continental breakfast may not be banquet, draped banquet or temporary-type tables (Bakers’ racks are permitted).

The tables must be finished furniture pieces which coordinate with the lobby/serving area decor and furnishings.
– Food Station/Beverage Serving area: the use of at least seven “decor- enhancing” items is required. The following items are NOT considered “decor-enhancing”:
1. Wall Decor
2. Flowers
3. Cloth Napkins
4. Vases
5. Items   that   are  “decor-  enhancing”
6. Baskets or decorative food
7. Prop Pieces
8. Table Runners
9.Plants
10.Sculptures
11. containers

Complimentary Continental Breakfast - Presentation Tips, Tricks And Level Standards, Utensils, Food Items, Fresh Fruit, Beverages, Health Code Standards, Furnishings, Checklist by BNG Hotel Management Kolkata
Complimentary Continental Breakfast – Presentation Tips, Tricks And Level Standards, Utensils, Food Items, Fresh Fruit, Beverages, Health Code Standards, Furnishings, Checklist by BNG Hotel Management Kolkata

FURNISHINGS

Your breakfast area is like a “picture frame” that complements your wonderful food and outstanding service. To create a welcoming setting, you must start with some basics.
– Include several plant containers with high-quality silk plants or well- maintained live plants.
– Dining tables must have solid wood or high-pressure laminate tons with a wood edge (minimum 2-top size is 1 1/4” thick and 24” x 30”) and commercial-grade base for sturdy support.
– At the time of lobby renovation or refurbishment, and/or all new construction, a built-in serving bar is required. Temporary tables are not allowed. Tops must be Corian (or equal), minimum size 12’L x 24” D x 34” H. An additional service area for coffee service must be provided, minimum size of 8’ L x 23” D x 34” H. Fifty foot-candles of illumination are required at counter height.
– Pantry/serving area with an island is required. Cabinet finish must be stained wood with Corian (or equal) countertops. Upper cabinets are not required, but are recommended. Artwork is required on walls with no upper cabinets.
> A minimum of 30 seats is required.

HEALTH CODE STANDARDS

All of your food handling and storage techniques must meet your local health department’s requirements. You may find that our standards are more stringent than your code, or that your code is more stringent than our standards. In very case, you must meet whichever standard is higher.

BEVERAGES

Coffee, Tea, Hot Water

Regular Coffee
– Must be brewed. Minimum weight of grounds: Standard Yield Beans: 2.0 oz. per 60 fl. oz. pot.
> Coffee must be presented in one of the following options:
> Air pots with Drip Trays, clearly labeled with professional signage (handwritten signage not permitted).
– Coffeemaker may be in breakfast area; however, this is not recommended because the machine detracts from the overall appearance of the breakfast presentation.
– Coffee Station Shuttles or Decorative Urns with Drip Trays, clearly labeled with professional signage (handwritten signage is not permitted).
– Coffee should only be held for 30 minutes, because after that it will not taste or smell as fresh as it should. Brew coffee often and replenish a less- than-full pot. Set time periods for the breakfast host/hostess to follow.

>  Hot plates are not permitted.
>  Glass pots may only be used by Breakfast Host/Hostess for refilling individual guest’s cups.
>  Product  Recommendations:  Superior  Coffee,  Maxwell  House  and Millstone Coffee.

Tea Bags (regular and decaffeinated)

Must be individually foil wrapped to ensure freshness.
>  Tea bags must be presented in decorative container (e.g., tea box).
>  Product Recommendation: Bigelow English Teatime and English Teatime Decaffeinated.

Hot Water
– Hot Water must be presented in Air pots, Decorative Urn or Coffee Station Shuttles to ensure proper temperature. Each option requires a drip tray and professional signage (handwritten signage not permitted).

Juice

– Minimum of two (2) juice varieties shall be offered, one (1) shall be orange juice. To ensure food safety and sanitation standards are met, juices shall be purchased as frozen concentrates in sealed dispenser packs (industry standard “Express Packs”).

– Minimum fruit juice percentage and sugar content (brix) of the five most popular flavors are as follows:
1. Orange: 100% juice, brix = 11.8
2. Grapefruit: 100% juice, brix = 10.5
3. Cranberry: 15% juice, brix = 13.0
4. Apple: 100% juice, brix = 11.5
5. Lemonade: 15% juice, brix = 10.6
6. Fruit  drink  is  permitted  in  addition  to  the  minimum  juice requirements.

Juice must be presented in one of the following options:
> Ice Tube Pitcher (Kufra – 61 oz., Oasi – 71 oz., or Samoa – 91 oz.) with custom chain tags (not handwritten).
> Vacuum Server. The pitchers must be labeled (not handwritten).
– Stainless Steel Juice Dispenser with Ice Tube Insert. The ice tube dispenser will keep your juice at a proper temperature.
– Juice Dispenser Machine may be in breakfast area; however. this is not recommended as the machine detracts from the aesthetics of the breakfast presentation.
> Product recommendation: Vitality

Milk

– Health and sanitation regulations vary by location. In some locations, for instance, it is not acceptable to serve milk in any container other than the original. It is your responsibility to comply with local health and sanitation regulations.
– A minimum of two of the following milk types are required: whole, 2%, 1%, skim.

> Milk must be presented in one of the following options:
– Vacuum Server. The pitchers have glass liners and are designed to keep milk at proper temperature and maintain freshness. The pitchers must be labeled (not handwritten).
– Ice Tube Pitcher to ensure freshness and temperature (Kufra – 61 oz. Oasi – 71 oz. or Samoa – 91 oz.) with custom labels (not handwritten).
– Milk Dispenser may be in breakfast area; however, this is not recommended as the machine detracts from the appearance of the breakfast presentation.

Original Container, only if required by local health requirements.

FOOD ITEMS for Complimentary Continental Breakfast

Each of the following items must be offered daily in the hotel’s continental breakfast:

Breakfast rolls, Danish, muffins or donuts (three selections minimum)
– Assortment must include at least three different types of items. Offering three types of one item (e.g., three different types of donuts) is not acceptable.
– Breakfast rolls/pastries must be presented in a decorative basket/platter with acrylic cover (with end-opening lid) to ensure freshness.
– Per health code regulations, food must not touch cloth napkins. Use aluminum or acrylic tray under food items with decorative cloth lining under tray.
– Basket must be lined with a decorative cloth napkin under food tray. If a decorative platter is used, the cloth napkin is not required.
– To enhance the perception of variety, the arrangement of these items should be random (not arranged or lined-up according to type…don’t put all your donuts in on row!)
– Breakfast rolls/pastries dry out quickly. Keep them covered to ensure freshness. Covering the basket with a cloth linen is not acceptable.
– Suggested varieties: apple, cherry, cinnamon, raisin, cream cheese, raspberry, strawberry
Donuts (minimum 2.5 oz.)
– Suggested  varieties:  apple  fritter,  cake,  candy-sprinkled,  frosted, chocolate, chocolate iced, golden glazed, long johns, powdered sugar, raspberry-filled
> Product recommendation: Krispy Kreme, Sara Lee, Otis Spunkmeyer,
Awrey’s or your local bakery.
Muffins (minimum 1 ‘ 50 oz.)

– Suggested varieties: apple cinnamon, banana nut, blueberry, bran, cheese streusel, double chocolate chunk, poppyseed.

Sweeten Breakfast

Remember, on Guest Satisfaction Responses breakfast is the number one item that guests would like us to improve. The cinnamon roll is one way to accomplish that. What better way to WOW them than to give them something new to munch on in the morning. A cinnamon roll could be a very sweet addition!
Cold Cereal
– Minimum of on sweet and two non-sweet cereals. Assortment must include at least three different types of cereal.
– Individual cereal boxes must be presented in cloth-lined basket or a similar decorative item.
– Bulk cereal must be placed in glass canisters (minimum 2 gallon). An aluminum cereal scoop must be used with glass canisters.

A plastic cereal dispenser is not acceptable.
> Generic-branded cereal is not acceptable.
– Suggested Varieties: Raisin Bran, Cheerios, Rice Krispies, Fruit Loops, Frosted Flakes, Bran, Com Flakes, Wheaties,

Granola.
> Product Recommendation: General Mills, Kellogg, Post.
Breakfast Bread
> A minimum of three types of low-sugar bread items.
> Bread dries out quickly. Keep bread covered to ensure freshness. Covering bread with a cloth linen is not acceptable.

– Breakfast bread must be presented in a basket with acrylic cover to ensure freshness.
– Per health code regulations, food must not touch cloth napkins. Use aluminum or acrylic tray under food items with decorative cloth lining under tray.

> Basket must be lined with a decorative cloth napkin under food tray.
– To enhance the perception of variety, the arrangement of these items should be random.

> Minimum of one (1) two-slice toaster for hotels with 100 or fewer rooms.
Recommended one (1) four-slice toaster.
– Minimum of two (2) two-slice tasters or one (1) four-slice toaster for hotels with 100+ rooms.

> Commercial, “conveyor-belt” type toasters are prohibited.

Minimum of three of the following bread items are required:
Toast
> Suggested Varieties: White, Wheat, Cinnamon Swirl or Cinnamon Raisin.
> Product recommendation: Local bakery or food supplier. Bagels (4 oz)
> Suggested varieties: Blueberry, Cinnamon Raisin, Egg, Plain, Onion.
> Product recommendation: Lenders, Sara Lee, Otis Spunkmeyer or Awrey’s

English Muffins (2 oz.)
Croissants (2 oz.)
Fresh Fruit
> A variety of at least three types of fresh fruit (whole, sliced or sectioned).
– Canned fruit compote is not acceptable; however, sliced and sectioned fresh fruit is acceptable as compote.
> Frozen fruit compote is acceptable.
– Whole fruit must be presented in a basket or decorative bowl. To enhance the perception of variety, the arrangement of these items should be
random (not arranged/lined-up according to type … don’t put all your
apples in one basket!)
> Sliced or sectioned fresh fruit must be presented in a decorative bowl.
> Suggested varieties:

1. Apples: Red or Golden Delicious, 125 counts
2. Bananas: #1, green tipped.
3. Cantaloupe
4. Oranges: 100 count, Sunkist
5. Pineapple
6. Watermelon

> Product recommendation: Local market or food supplier.

Buying, Storing and Serving Fresh Fruit

Fresh fruit is an important part of the diet and a great addition to any breakfast. To make sure your fresh fruit looks and tastes delicious enough to “wow” your guests use the following techniques:

– Select fruit that is firm and has a nice color. Steer clear of fruit that is bruised or discolored, or seems to be shriveled, molded or slimy. Don’t buy anything that smells bad.

> Wash all fruit just before using in slightly warm water (between 80 and
110F). This restock any dust, soil, or even chemicals or bacteria on fruit skin. Even if you intend to peel the fruit, there is a chance that when you cut it, foreign materials on the skin may contaminate the fruit flesh.
– Place berries or other soft fruit in a colander or wire basket and rinse in a bowl of clear water several times.
> Restock all stickers/tags from fruit.
> When you’re shopping, consider the normal storage times for each type of fruit., and only buy as much as you need for a few days. Bananas have a fairly short life, but apples, lemons, grapefruit, oranges, tangerines and other citrus fruits keep longer.
> Keep fresh fruit in the crisper.
> Cover any cut fruit and refrigerate. Recommended Fruit Handling Techniques
> Apples
> Store in refrigerator.
> Separate apples from other food. One bad apple does “spoil the bunch”.
> Restock bruised/soft apples from display.
> Consider using a variety of apples. Bananas
> Buy slightly green bananas to make sure they’re fresh.
> Store at room temperature.
> Allow a day or two for bananas to ripen. Seedless Green Grapes
> Store in refrigerator.
> Rinse in cold water before serving.
> Restock any spoiled or soft grapes from display.
> Place grapes on top of display as they bruise and perish easily. Oranges
> Store in refrigerator.
> Offer tree-ripened navel oranges. Peaches
> Store in refrigerator.
> Offer when in season.
> Buy firm and allow time to ripen.

Cantaloupe/Honeydew/Watermelon
> Make sure the melon has no bruises or discoloration
> Cantaloupes should have prominent, evenly distributed corky “netting”.
> A ripe melon has a sweet, musky aroma.
> A green honeydew melon will never ripen.
– Melons can be held a day or two at room temperature. When you can, slightly depress your thumb in the blossom end, SOP it to the refrigerator.
– If you can tell where the cantaloupe has been resting on the ground, look for a yellow-white spot that indicates it is ripe. If the spot is white or pale green, the melon is immature.
– If a watermelon is not mature, it can be ripened for a few days at room temperature. Wrap all melons in wax paper or plastic bag before storing in refrigerator.
– You can store watermelons uncut for 2-3 weeks. Cut melons can be kept covered in the refrigerator for several days.

Additional Food Standards
> Breakfast food items not normally associated with continental breakfast
(e.g., cooking eggs, bacon, potatoes, etc.) cannot be served.

– The use of electric waffle irons is prohibited due to safety, cleanliness and brand consistency issues.

Food Items to Consider but not Required

The items below are popular with guests, but may be somewhat more expensive than basic selections.
> Hot chocolate
> Coffee cake
> Strudel
> Granola bars
> Pop Tarts or Pastry Tarts
> Oatmeal
> Pre-cooked hard boiled eggs (purchased directly from distributor).
> Yogurt:
> A variety of at least two types of fruit yogurt.
> Suggested varieties: Blueberry/Cherry/Plain/Raspberry/Strawberry
– Yogurt must be presented in copper container with frozen insert (or similar) to ensure freshness and temperature.
> 4 oz. portion controlled.
> Product recommendation: Dannon
> Biscuits (2 oz.)
> Suggested varieties: Buttermilk
> Product recommendation: Awrey’s, Sara Lee or local bakery.
> Gravy (optional) must be presented in a decorative crock-pot.

Be sure to handle these items in ways that ensure freshness and a pleasing presentation, just as you do the required items.

The following items may be served, but are not recommended:
> Pillsbury Toaster Strudel
> Pillsbury Toaster Scrambles
> Toaster Waffles: 8 oz. (Product recommendation: Aunt Jemima)
> Pancakes: 1.14 oz. (Product recommendation: Aunt Jemima)

– If serving toaster waffles or pancakes, syrup must be offered. Syrup must be presented in Portion Control Packaging (1 1/2 fl. oz.). Syrup pitchers are not permitted.
– A minimum of three types of syrups must be available, including maple.
Condiments
– All condiments must be in Portion Control (PC) packaging in a decorative container. Items shall be logged or nationally recognized labels.

Sweeteners

The following three sweeteners must be provided:
> Sugar – Portion Control Packaging 3/10 oz.
> Saccharin product (pink) – Portion Control Packaging 1/10 oz.
> Recommendation: Sweet ‘N’ Low.
> Nutrasweet product (blue) – Portion Control Packaging 1/10 oz.
> Recommendation: Equal.

Creamers

– Creamers must be presented in Portion Control Packaging (3/8 fl. oz.) Liquid  creamers  must be  provided.  Powdered  creamers  are  not permitted. *
– Creamers requiring temperature control must be presented in copper container  with  frozen  insert (or  similar)  to  ensure  freshness  and temperature.
(*) Creamers not requiring refrigeration are recommended

Jelly/Preserves

– Jelly/Preserves must be presented in Portion Control Packaging (3/8 fl. oz.) in a decorative container. Bulk containers or jars are not permitted due to food safety/sanitation reasons.
> Suggested varieties: Apple/Grape/Mixed Fruit/Strawberry
> Product recommendation: J.M. Smuckers

Butter/Margarine

– Butter/Margarine must be presented in Portion Control Packaging (3/8 fl. oz.)
– Bulk containers or jars are not permitted due to food safety/sanitation reasons.
> Minimum selection must include butter and one type of butter alternative.
> Butter; 47 count continental wrapped
> Butter Alternative; 5 grams
> Product recommendation: Country Crock
> Margarine Spread; 5 grams.
> Product recommendation: Promise
Butter/Butter Alternative products must be presented in copper container with frozen insert (or similar) to ensure freshness and temperature.

Cream Cheese and Light Cream Cheese

> Must provide cream cheese/light cream cheese in Portion Control Packaging (3/4 fl. Oz.)
> Product recommendation: Land O’ Lakes
> Cream Cheese must be presented in copper container with frozen insert (or similar) to ensure freshness and temperature.

Utensils

Listed below are minimum requirements for utensils.
> Tongs
> Stir sticks
> Disposable insulated PerfecTouch cups, 8 oz. minimum
> Cup covers (with “sip lip”)
> Disposable 5” foam/plastic/paper plates
> Disposable foam or plastic bowls (as required)
> 2-ply cocktail napkins.
> Plastic eating utensils as required by food offerings:
1. Knife, heavy medium weight, Polystrene. 7”
2. Fork, heavy medium weight, Polystrene, 6 5/16”
3. Teaspoon, heavy medium weight, Polystrene, 5 7/8”
4. Color: White
– Plastic or cardboard room service trays must be available for guests who want to take items to their rooms.

PRESENTATION TIPS

Creating an Appealing Breakfast
Has your mouth ever watered for something delicious, even though you weren’t hungry? Food that looks tasty and smells delicious can tempt us just as much as a grumbling stomach. That’s because we eat with our eyes, as well as our mouths. When you take the time and effort to create an attractive breakfast presentation, you:

Tell the guest you care

> Reinforce the quality of the food you serve.
> Create an impression of variety.

Just as an appealing display will contribute to guest satisfaction, an untidy, disorganized or unattractive setup will detract from even the best tasting food. (A Thanksgiving feast just doesn’t look the same when the dishes are dirty and the turkey is half stripped to the bone!).

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