1、2. Hilton Breakfast Features2. Hilton Breakfast Features2.1. Introduction2.2. Product standardsIntroductionFollow your ColourFood labelling guidelinesBuffet set-up and managementInternational minimum standards and recommendations1. Fruit & vegetable juices 2. Hot beverages3. Waters4. Fruit & vegetab
2、les5. Cereals, dried fruits, nuts & seeds6. Breads & pastries7. Dairy products8. Jams & spreads9. Cold cuts & fish10. Hot items11. A la Carte itemsRegional standards and local influenceHilton Breakfast recipesTable set-up2.3. Service standardsIntroductionCustomer journeyWelcomeOrange juice serviceHo
3、t beverage serviceTable serviceBillingFarewellContents1.1. Introduction2.1. IntroductionOur aim is to set an agreed standard of excellence for specific service andproduct areas. These standards have been divided into product and serviceminimum standards. The minimum standards are mandatory, but do n
4、otimpose a bland uniformity. They should be used as a basis to ensure that yourhotel provides the quality and consistency expected by our guests.It is the responsibility of the hotel General Manager to ensure that we maintainthe individual character of each hotel, as well as the breakfast brand stan
5、dards.However, you are encouraged to make use of the additional recommendationsin this manual to further enhance the Hilton Breakfast brand.Hilton Resorts properties should refer to the standards outlined in Hilton Resortsreference material.“Breakfast is often the only F&B experience of our guests a
6、ndthe last memory of the hotel lets make it an experience to remember!”2.2. Product standards2.2. Product Standards IntroductionIt is imperative that we all work hard to consistently deliver the minimum standards which havebeen set as a guideline for all hotels.The Executive Chef must take full owne
7、rship of the Hilton Breakfast product. It is therefore hisresponsibility to ensure that the food selection is presented according to the standards which havebeen developed.All products have to be of the best quality and attention to detail is paramount throughout thebreakfast meal period.As we opert
8、ae internationally, local and regional influences are also extremely important in order toportray the individuality of your local cuisine.Training is essential and all the key members of the kitchen team must be involved in the implementation process. Thereafter, it is necessary to monitor every asp
9、ect of food quality, and presentation, whilst at the same time working closely with the service team to ensure we consistently deliver the agreed standards.Roberto GiudiciArea Chef Europe2.2. Product standards2.2. Product Standards Follow your colourThe breakfast survey highlighted theimportance of
10、several key elementssuch as: Fresh orange juice make afuss about it it is our signatureitem for the Hilton Breakfast. Catering to the very differenttastes of our guests by offeringour choice of food items andtheir combination in terms of fat,calories, cholesterol, energy, This is because different s
11、egmentsof our guests are increasingly con-cerned about their health and well-being. They do want to know moreabout the contents of the itemsthat they enjoy for breakfast.Nutritionists indicate that peoplewho eat a hearty breakfast, contain-ing more than one-quarter of theirdaily calorie requirements
12、 (accordingto their size, weight and gender), consume less fat and more carbohy-drates during the day than thosewho skimp on food in the morning. A good breakfast results in a higherintake of essential vitamins and minerals, and in general, lowerserum cholesterol levels, which are associated with re
13、ducing the risk ofheart disease.For this reason, labels with colourcodes that denote the characteristicsof certain food items will be used.Guests simply follow the colourcode(s) they have chosen. Low calorie & low fat: One third fewer calories than inregular products and less than 3grs of saturated
14、fat per serving.For our weight and health conscious guests.Hi-energy:One third more calories than inregular products. For those whoneed lots of energy for a busyday!High fibre:Provides more than 20 percent ofthe recommended daily amountof fibre. Essential for your innerequilibrium.Low cholesterol:20
15、mg or less of cholesterol and 2grs or less of saturated fat perserving. Always associated withreduced risks of heart disease.Big time!Enjoy your own choice of thefreshest and finest quality itemsfrom the buffet.By doing so, our guests will be ableto choose the right items for theirown breakfast. 2.2
16、. Product standards2.2. Product Standards Freshly squeezed fruit & vegetable juicesOrange, grapefruit, tomato, carrotFresh fruit & vegetablesPineapple, melon, strawberries, kiwi, apples, orange, grapefruitBanana, papayaFresh fruit saladStewed fruits & compotesLettuce, tomato, cucumberTofuCerealsCorn
17、flakes, Rice Crispies, muesli, Frosties, ChocopopsAll Bran, Weetabix, Shredded WheatDried fruits, nuts & seedsBreads & pastriesDanish pastries, croissants, pain au chocolatWholemeal, rye/dark, six corn breadDairy productsFresh cheesesCottage cheeseYoghurts (plain or fruit)Yoghurts (plain or fruit) l
18、ow or no fatMilkSkimmed/semi skimmed milkJams & spreadsFruit marmaladeFruit marmalade diet (low sugar contents)Cold cuts & fishCold cutsSmoked fishHot itemsAny types of eggsTomato, mushroomsBaked beansPancakesBelgian wafflesBaconPotatoesFrench toastSausagesPorridgeHi-EnergyHi-EnergyHi-EnergyHi-Energ
19、yHi-EnergyHi-EnergyHi-EnergyHi-EnergyHi-EnergyHi-EnergyFOOD ITEMSLow cholesterolHigh fibreHi-energyLow calorie & Low fat2.2. Product standards2.2. Product Standards Food labelling guidelinesGroup 1Low calorie & Low fat, High fibre,Low cholesterolFruit and vegetable juices, cottagecheese and most fru
20、its (exceptpapaya, banana)Group 2Hi-energy, High fibre, Low cholesterolFresh fruits such as papaya, bananaCereals like All Bran, WeetabixBreads like wholemeal, rye/dark, six cornStewed fruits and compotes Group 3 Low calorie & Low fat, Hi-energy,High fibre, Low cholesterolFresh fruit saladGroup 4Hig
21、h energyCorn Flakes, Rice Crispies, muesli,Frosties, Choco PopsDried fruits, nuts and seeds PastriesFruit marmeladeYoghurts (plain and fruit)Smoked fishMost hot items such as egg dishes,bacon, sausages, potatoes, pancakes, waffles, French toast,.Group 5Low calorie & Low fat and Hi-energyFresh cheese
22、sDiet (low sugar content) jamCold cutsNo or low fat yoghurt (plain and fruit)Group 6Low calorie & Low fat, Hi-energy and Low cholesterolHot items such as tomato, sauted mushrooms and tofuGroup 7Low calorie & Low fat, Low cholesterolLettuce, tomato, cucumberThere are 7 basic labels to add to your buf
23、fet for the food items listed on theprevious page. Note that any one food item may correspond to several different colour codes.2.2. Product standardsBuffet set-up and managementBuffet set-up guidelinesIts important that the buffets lookattractive, full, varied and fresh. Webelieve that simple prese
24、ntation,using different items, colours, shapesand heights, make it all the moreappetising.Food items should always be placedin an order which allows guests tohelp themselves easily i.e. cerealsshould be placed together with driedfruits, nuts, seeds, milks and bowls.Food displayed should be at itshei
25、ght in terms of quality and appear-ance and its best features should behighlighted. Fresh fruits should be part of the display; these fruits should be free of dark spots, bruises and/or signs ofdeterioration.The Executive Chef must also con-sider the safety of the guests i.e. thestorage, holding and
26、 service of foodshould be at the right temperatureand as enforced by the health andsanitation department to HACCP*standards. *Hazard Analysis Critical Control PointsBear in mind.The “best before” date of all products should be thoroughlychecked. Products can be displayedon the buffet up to two days
27、beforethe “use by” date only.It is important that dishes are replenished as required during the entire serviceperiod of Hilton Breakfast2.2. Product Standards 2.2. Product standards2.2. Product Standards The arrangement of dish shapes,sizes, colours and food flavours arejust as important. We favour
28、smallcontainers, which are to be replacedat regular intervals, rather than bulkycontainers.Each dish should be presented withclean and suitable service cutlery;this cutlery should be replaced regu-larly and consistently.Buffet stations should be fullystocked with polished plates, bowlsand glasses.To
29、 provide a smooth breakfast service, the Chef should check thatenough food items and equipmentare available. We encourage the useof a checklist of which you will findan example on the following pages.The buffet should be fully set-up atleast 10 minutes prior to the start ofbreakfast !2.2. Product st
30、andards2.2. Product Standards Food labellingAll dishes are to be labelled inEnglish and in the local language.Remember that the label shoulddenote the characteristics of theitems (Hi-energy, Low calorie & Lowfat, Low cholesterol, etc.).Food items containing pork will alsobe adequately marked.You can
31、 use the food items grid andthe groups description on the previ-ous pages as a guideline. If you areuncertain, please consult the chef.Buffet managementReplenishing the buffet is too often ashared responsibility between pro-duction and service.The most important point is to haveone individual in cha
32、rge (from theproduction or service team), whotakes full responsibility for the buffet management.As a rule, dishes should be replacedwhen 3/4 empty. A new dish shouldreplace the previous dish - do notremove the dish before the new oneis ready. If that item is no longeravailable, suitable alternative
33、s shouldbe served as substitutes.The buffet chef, whilst replenishingthe buffet and/or available at the livecooking station, will pro-activelygreet guests, explain the dishes, andoffer to cook the dishes that will beprepared la minute.2.2. Product standards2.2. Product Standards Fruit & vegetable ju
34、icesFresh orange juice2 additional fruit juices (example: Apple, Grapefruit, Pineapple, .)1 Vegetable juice (example: Tomato, .)WatersStill bottled waterSparkling bottled waterFruitsSliced fresh fruits (minimum 4)Fresh fruit saladWhole seasonal fruits (minimum 4)Stewed fruits and compotes (minimum 2
35、)Vegetables - OptionalLettuceCrudits e.g. cucumber, cherry tomato, etc. Dressing Cereals, dried fruits, nuts and seedsCereals (minimum 5):CornflakesRice CrispiesAll BranSpecial K or FitnesseShredded WheatCoco Pops, Frosties (optional)Alpen Muesli, Bircher Muesli (optional)Dried fruits (minimum 2)Nut
36、s & seeds (minimum 2)Pastries (minimum 6)CroissantMuffinDanish Pastry (minimum 2 varieties)Local speciality (minimum 2 varieties)Cookies, Cake, Doughnuts, Pain au Chocolat(optional)Breads (minimum 8)Large BreadsWhite Bread e.g. BaguetteWholemeal breadMultigrainLocal specialitySliced white and brown
37、bread for toastIndividual breadsMini white rollMini brown rollLocal specialityDairy productsCheese (minimum 5)Assorted mini cheeseCream cheese/Cheese spread e.g. PhiladelphiaSoft cheese e.g. Brie/CamembertSliced hard cheese (minimum 2 from which, one local)TickboxFood selection available on buffetHi
38、lton Breakfast - International minimum standards - Operational checklist3. Hilton Breakfast Features2.2. Product Standards Food selection available on buffetHilton Breakfast - International minimum standards - Operational checklistMilkFresh whole milk or 2%Skimmed milkSoya milk (optional)Yoghurt(in
39、individual portions - min. 4)Low fat or no fat plain yoghurtLow fat or no fat fruit yoghurt (minimum 3) Smoothies, yoghurt drinks, Actimel (optional)Butter (in individual portions)Butter MargarineMaple syrupJams & spreads(minimum 4)Diet or low sugar red fruit jamDiet or low sugar yellow fruit jamOth
40、er spreads (minimum 2) Chocolate spread, peanut butter Cold cuts & fish dishesCold cuts (minimum 3)Smoked turkey or chickenHamLocal specialitySmoked fish (minimum 1)Local specialities (Optional)PorridgeHot items (minimum 6)Mandatory itemsScrambled eggsBaconPork or chicken sausages Veal or vegetarian
41、 sausage (optional)On a rotation basis(minimum 3 of the following)Breakfast potatoes i.e. hash browns or sautedBaked beansGrilled tomatoSauted mushrooomsLocal specialities (e.g. Haggis and black pudding)Condiments in original bottlesKetchup, mustard, Tabasco and HP sauce on the buffet.Cooked to orde
42、r items (where applicable)Eggs prepared to order with choice of garnishesPancakes with maple syrupFrench toast with maple syrupBelgian waffles (optional)Tickbox3. Hilton Breakfast Features2.2. Product Standards Global standards and recommendationsAlthough the food items listed onthe following pages
43、have the varietyand quality to please our guests pro-files, changes must be expected dueto availability of food items, climate,guests origins and beliefs.Our purchasing department hasnegotiated deals with suppliers ofquality branded products, so kindlycontact your national or regional purchasing co-
44、ordinator/manager forfurther details.These standards should be the working basis for your hotel, reflecting yourhotel location, guest business mix and your local and regional environment2.2. Product standards2.2. Product Standards 1. Fruit & vegetable juicesBased on the breakfast survey, fresh-ly sq
45、ueezed orange juice has beenidentified as the signature item forHilton Breakfast. We have to make sure to provide ourguests with the best and freshestorange juice available. To our guests,the quality of our orange juice reflectsthe quality level of the entire break-fast buffet and the Hilton Breakfa
46、stbrand.The variety and seasonality of theoranges will influence the quality ofthe freshly squeezed orange juice. To offer an excellent balance of pulpand juice, and to avoid seeds in thejuice, it should be filtered - but makesure not to filter all of the pulp out.Freshly squeezed orange juice istod
47、ay readily available from local sup-pliers.It is important that dishes are replenished as required during the entire serviceperiod of Hilton Breakfast2.2. Product standards2.2. Product Standards Minimum on the buffet - presented in juice dispensers:Freshly squeezed:1. Orange juiceFreshly squeezed (p
48、referred option), or top quality pre-packed:1. Grapefruit juice2. Apple juiceVegetable juice top quality pre-packed: 1. Tomato juiceAlso recommended:Pineapple, prune, carrot, cranberry,kiwi, mango, strawberry, passionfruit, guava, apricot, grape, cherry,multivitamin, lemon with a hint ofmint.Did you
49、 know that.“Squeezed fruit is as healthy as eating a piece of raw fruit. Contraryto what many people think, thegoodness of an orange is not lostwhen you squeeze the fruit. Thismeans that your glass of orangejuice does contain all the fibres youneed!2.2. Product Standards 2. Hot beveragesMost of our
50、guests enjoy a hot bev-erage for breakfast. As a standard, allhot beverages should be served atthe guests table.The coffee and tea must be freshlybrewed from the best available quali-ty brand. CoffeeThe quality of a coffee is not purelydown to coffee beans. There is astrict correlation between water
