Food and Beverage Training Manual

 Homemade Bialy (Bagel without a hole in the middle)



Flagel’s (Flat bagels)

 Make sure the trays for the bread shelf is filled with the different types of bread

(white, rye, multigrain, Ezekiel, 40 calorie) and English muffins (regular & whole

wheat).

 B&B knives and dessert forks should be set near the bread station.

 Line up the different kinds of cereals (special k, cheerios, muesli, corn flakes, bran,

shredded wheat & granola) for the cereal station.

 Pitchers of milk (skim, regular and half half), a carton of Lactaid (Lactose free milk)

and a carton of skim plus should be placed on the freezing table, spoons and basket

of assorted sugars should be placed near the cereals.

 Butter, margarine, cream cheeses, yogurt, cottage cheese should be placed on the

freezing table while assorted jams and jellies to be set up near the cereal station.

 Ensure that the three different kinds of dried fruits (cranberry, golden raisin and

regular raisin) is set up in front of the cottage cheese.



Make sure toaster is turned on.

 Ensure a sufficient supply of Styrofoam cups (8oz & 16oz), cup lids, stirrers and

paper napkins.

Breaking down Breakfast

 Put all the pastries on trolley to be taken to the staff cafeteria.

 Place all the milk (apart from the one nearest to the bar), the cream cheese, yogurt,

cottage cheese, dried fruits onto another trolley and take them back to the back

office area, refill them and put back to the fridge or onto the breakfast shelf.

 Put back the cereals and fruit jams back to the cupboards underneath the cereal

station.

 Change the oatmeal to the soups for lunch.

 Make sure all milk, cereals, butter, cream cheeses, cottage cheese and bread are

restocked (check breakfast fridge) as part of mise en place for the following day's

breakfast.

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