HK207 PENYAJIAN MAKANAN & MINUMAN

Tatasajian & Aturan Hidangan

OBJEKTIF
Menyediakan tatasajian untuk Sarapan: 1. Timur 2. Barat Menyediakan tatasajian untuk: 1. Makan malam 2. Makan Tengahari 3. Bufet 4. Kafeteria

DEFINASI SARAPAN
Pengertian makan/sarapan pagi, iaitu : makanan yang dimakan pada pagi hari sebelum beraktiviti, yang terdiri dari makanan utama dan lauk pauk atau makanan kudapan. Jumlah yang dimakan kurang lebih 1/3 dari makanan seharian.

DEFINASI SARAPAN
Breakfast, the first meal of the day, can mean many things to many different people. The English term comes from a Middle English word meaning 'breaking the fast'. Any meal that breaks the overnight fast that occurs while we sleep is considered "breakfast."

DEFINASI SARAPAN
Many nutritionists promote breakfast as a very important meal which provides important nourishment and energy to begin the day. Studies have indicated that food eaten early in the day is less likely to contribute to fat gain than food eaten in the evening.

BARAT
Traditional American breakfasts may feature such foods as toast, cold breakfast cereals, hot oatporridge, eggs, bacon, ham,sausages, pancakes, waffles, French toast, pastries such as croissants, doughnuts, and muffins, and fruit. Fashionable hotel breakfast buffets also may include bagels with cream cheese , sweetened flavored yogurt in packaged cups, and fruit salad regardless of the season.

BARAT
Generally 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.

CONTINENTAL
English speakers tend to eat more for breakfast than continental Europeans, whose breakfast is scarcely more than a snack to tide one over until lunchcommonly called a "Continental breakfast."

CONTINENTAL
In France a typical domestic breakfast will consist of bowls (rather than cups or mugs) of coffee, often caf au lait, or hot chocolate slices of baguette spread with jam - to be dunked. Croissants are also traditional.

CONTINENTAL
a light breakfast, usually consisting of cereal, juice, and pastries, but without any fried items A Continental breakfast consists of croissants, rolls, or bread, perhaps some butter, jam, and/or marmalade, and coffee, tea, or. It is the breakfast of choice in most of the Continental European countries

TIMUR
Chinese breakfasts typically include rice congee/jook, you tiao, and soy milk In Thailand it is customary to eat soup for breakfast. Street eateries in Bangkok offer a variety of different soups

TIMUR
In Korea breakfast has not existed as a distinct concept. Food eaten in the morning does differ substantially from the other meals of the day. Kimchi (a mixture of fermented vegetables) and rice are staples of the morning meal

TIMUR
In warmer climates, rice became a breakfast staple. In Hong Kong, chicken congee, or rice cooked in a rich chicken stock, has been eaten with tea for breakfast for centuries. Likewise in southern India, rice is cooked with fresh ginger, chilies, and spices and served with eggs cooked in ghee or clarified butter.

TIMUR
In Malaysia, breakfast sometimes consists of a popular Malay food called nasi lemak. Other food such as roti prata (known as roti canai in Malaysia), kaya toast, half boiled eggs and wonton noodles are also among the favorites.

TIMUR
In the Malaysian's East Coast, glutinous rice is eaten as breakfast. Malaysian Chinese from the town of Klang, which is famous for its bak kut teh, frequently eat it for breakfast. In other parts of Malaysia and Singapore, however, it is more commonly eaten at other meals

DEFINASI BUFFET
A self service refers when food is displayed on tables and the guest have to serve themselves. Buffet is an ideal choice for a less formal occasions or when there is a restricted space for seating guest. A buffet offer diners all the dishes from a selected menu. Usually, at one time in a single attractive setting. In buffet service the food hot and cold.

DEFINASI BUFFET
A buffet offers food service professionals the opportunity to exercise their creativity by identifying theme and then creating menus, displays and decorations with these theme in mind. In the buffet service, table are laid with crockery and cutlery as in a restaurant

TYPE OF BUFFET
i ) FORK AND KNIFE BUFFET

ii ) FORK BUFFET iii ) FINGER BUFFET

FORK AND KNIFE BUFFET

This type of buffet style provides a complete dining room service with table setting and complete cutleries. Guest are seated at the table

FORK BUFFET
This type of buffet style allows the guest to eat without being seated at the table. Only a few chair will be set for the children Food are cooked in the small size and to be eaten using fork

FINGER BUFFET
This type of buffet service does not use any cutleries. Guests use their hand to eat. Usually the food served does not contain gravy and they are for example, sandwich, sausage roll dan mini quiche.

KAFETERIA
A restaurant or caf at which the patrons serve themselves with food kept at a counter, typically paying a cashier at the end of the counter and taking the food to tables to eat The cafeteria service exists normally in industrial canteens, colleges, hospital or hotel cafeteria.

KAFETERIA
To facilities quickly service, the menu is fixed and is displayed on large boards. The guest may have coupons in advance, present to the counter or casher. Sometimes food is displayed behind the counter and the guest may indicate their choice to the counter attendant.

KAFETERIA
The food is served pre-plated and the cutlery is handed directly to the guest. This service, the customer collects a tray from the beginning of the service counter, more along the counter selecting the meal, pay cash and then collect the appropriate tableware for the meal.

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