ALCOHOLIC BEVERAGES

An alcoholic beverage is a drink containing ethanol,
commonly known as alcohol. Ethanol is a psychoactive drug, with a
depressant effect. Significant blood alcohol content may be
considered legal drunkenness as it reduces attention and slows
reaction speed. Ethanol being a psychoactive drug, with a
depressant effect, many societies regulate or restrict its sale and
consumption.
Alcohol has been widely consumed since prehistoric times by
people around the world, as a component of the standard diet, for
hygienic or medical reasons, for its relaxant and euphoric effects, for
recreational purposes, for artistic inspiration, as aphrodisiacs, and for
other reasons. Some drinks have been invested with symbolic or
religious significance suggesting the mystical use of alcohol.
However Alcoholic beverages can be addictive and the state of
addiction to ethanol is known as alcoholism.

BEVERAGE

Beverages are potable drinks which have thirst-quenching,
refreshing, stimulating and nourishing qualities. By refreshing, one
means the replenishment of fluid loss from the body due to
perspiration. Simulation results in increase of the heart beat and
blood pressure. This is due to the intake of spirits (alcohol) or tea
(thein) and coffee (coffein). Nourishment is provided by the nutrients
in the beverages, especially fruit juices.
Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and
vitamins. For example, milk gives calcium and citrus fruits give
vitamin C.
Generally, people drink for one or more of six reasons; to
quench thirst, to get drunk, to enjoy a social setting (social drinking),
to enjoy the taste of the beverage, to feed an addiction (alcoholism),
or as part of a religious or traditional ceremony or custom (proposing
toast).



A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been derived from
the Latin word “bever” meaning rest from work. After work, one tends
to feel thirsty due to fluid loss through perspiration and one is
inclined to drink water or other potable beverages to compensate
fluid loss.
Beverages can be broadly classified into two. They are
Alcoholic Beverages and Non-alcoholic Beverages. The following
chart shows the classification of beverages.

ORDER OF SERVICE FOR BREAKFAST

Pleasing and g ood breakfast service is important because
guests are not always at their best in the morning. Foods served for
breakfast must be palatable, freshly prepared and served at correct
temperature. Often breakfast should be served in courses unless it is
requested by the client as a whole. Cooked food and beverages
should be brought to the guests directly from the serving station and
under no circumstances food be allowed to remain on the serving
stand to cool off while the customer finishes a preceding course.
Order of Service for Breakfast
· When fresh fruit or fuit juice is ordered, it is desirable to serve
it first, and then to remove the soiled dishes before placing
the toast and coffee.
· When customers order a combination of cooked fruit, toast
and coffee, they may ask to have the whole order be
served in one go. Place the fruit dish, set on an underliner.
In the centre of the cover, place the plate of toast at the left
of the forks and the coffee at the right of the teaspoons.
· When the breakfast order includes cereal and a hot dish, the
service procedure may be as follows:
o Place the fruit course in the center of the cover.
o Remove the soiled fruit dish
o Place the cereal bowl, set an underliner, in the
center of the cover. Cut the individual boxes of
cereal partway through the side near the top so
that the guest may open them easily.
o Remove the soiled cereal dish
o Place the breakfast plates of eggs, meat or other
hot food in the center of the cover. Place the plate
of toast at the left of the forks. Place the coffee
service at the right of the spoons.
o Remove the breakfast and bread plates.
o Place the finger bowl with a slice of lime or lemon,
one third full of warm water. At times the finger
bowl is placed after the fruit course when fruits
that may soil the finger have been served.

For a continental breakfast consisting of hot croissant/
brioches or hot toast, butter, preserves and coffee or tea, the cover
would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk /
hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and
creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items
will be needed: slop basin and tea strainer.
vi) Napkin
vii) Ashtray (depending on smoking policy of the
establishment)

The majority of the items listed above for the two types of
breakfast are often placed on the table as part of the mise-en-place,
before the customer is seated. A number of items are then placed on
the table after the customer is seated and makes his choice of
breakfast known. These include:
• butter dish with butter and alternatives
• preserve dish with preserves
• jug of cold milk
• toast rack with toast and / or bread basket with hot rolls
• tea pot / coffee pot / hot or cold milk / hot water jug.

FULL ENGLISH BREAKFAST

The full English breakfast consists of a number of courses;
usually three or four, with a choice dishes from within each course.
The cover includes some or all of the following:
i) Side plate and side knife
ii) Fish knife and fork
iii) Joint knife and fork
iv) Soup spoon and fork
v) Tea or breakfast cereal cup, saucer and teaspoon
vi) Slop basin
vii) Tea strainer
viii) Jug of cold milk (if tea bags used - no need for stainers)
ix) Sugar cubes bowl and tongs or individual sugar packets
in a bowl, cream or coffee mate pouches
x) Butter dish on doily on an underplate with a butter knife
xi) Preserve dish on a doily on an underplate with a preserve
spoon
xii) Cruet: salt, pepper, mustard and mustard spoon
xiii) Serviette: either laid flat between the joint knife and fork
or placed on the sideplate under the side knife
xiv) Toast rack on an underplate

xv) Bread boat containing the croissant or brioche in a
serviette to keep them warm.
xvi) Stands or underplates for teapot / coffee pot and hot
water jug / hot milk jug, salt and pepper, caster,sugar in
shakers.
xvii) Ashtray (depending on smoking policy)
xviii) Table number display.

BREAKFAST COVER

The area or space for all the utensils (including salt, pepper
cruets and ashtrays) for each guest is called cover. The breakfast
cover may be divided into two types:
1. Full breakfast cover.
2. Continental breakfast cover

BREAKFAST TABLE SETTING

Table setting is an art. A meal however simple or elaborate,
the laying of a table can make a whole lot of difference. Each meal
can have a classy look with a little touch of thought. A basic table
setting, suitable for breakfast should be arranged as follows:



· A plate placed in the center (allow at least 24 inches for each
place setting)
· A bread and butter plate placed at the top left of the plate
· A soup / salad bowl can be placed on top of the plate (as
needed)
· A fork placed on the direct left of the plate
· A knife and soup spoon placed on the direct right of the plate
(the cutting edge of the knife should face the plate)
· A napkin folded to the left of the fork
· A drinking glass placed directly above the spoon and knife
· A coffee / tea cup and saucer to the right of the drinking glass