Page 1 of 20 Minimu m Standards Breakfast GREATER CHINA HOLIDAY INN BRAND Page 2 of 20 BREAKFAST CONCEPT STATEMENT Our objective is to create a company wide breakfast concept as a minimum standard. Remember these are minimum standards and any additions can be made to the concept on a Hotel-by-Hotel basis to accommodate specific requirements, Demographics, Cultural, and Resorts etc. For this to become a Holiday Inn Hotel with a point of difference in the marketplace, it has to be consistent throughout the hotels, of the highest quality and presented in the same manner at all times. Standards The buffet needs to be laid out logically, systematically and cleanly so that the food does the talking. During service the buffet needs to be replenished and kept clean. Instead of "dumping” new food into an old dish, a fresh dish should be brought out. Produce and product need to be consistent, equipment in good working order and well maintained. Buffet Set up When setting up the buffet into various sections always consider the flow of the customer. Avoid placing popular high volume items such as juices, cereals and pastries together in a corner as this will cause congestion. The buffet should flow and always place yourself in the customer’s shoes when planning Presentation is everything, If the buffet doesn’t look appealing when the guest arrives, already the guest I having doubts about quality and hygiene aspects Welcome & Seating Guests Tea & Coffee Service Fruit, Cereals Cold Buffet Bread & Toast Egg Station Western/Asian/Chinese Hot Page 3 of 20 List of items All the following items, as per the criteria below, must be offered on the cold buffet: Juice (Minimum 3) • All juices to be dis...
