Food and Beverage Training Manual



Ala Carte Menu:

 Eggs (Omelet, Sunny Side, Scrambled, Poached, Easy Over)



Bacon, Sausage



Waffles



Pancakes



French Toasts



Juices



Berries

Breakfast Set Up

 Oatmeal must be placed in the soup Bain Marie and make sure the Bain Marie is

turned on.

 Brew the coffee in the coffee brewer in the 19th Hole (One next to the bar and the

other next to the kitchen door), both, the decaf and regular coffee should be brewed

and be always ensured that the coffee is not empty until the end of lunch service.

 Put bowls, saucers and spoons beside the oatmeal. Make sure there are sufficient 7"

plates as well.

 Make sure all appropriate condiments for oatmeal are set up, this includes brown

sugar, cinnamon, raisins (golden and regular), milk (regular, skim and half & half),

basket with assorted sugar and spoons.

 The different kinds of bagels should be cut



Pumpernickel



Poppy seed



Plain bagel



Sesame seed



Rye



Multigrain



Raisin



Onion



Whole wheat

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