Different menus and food services

Each time of day has a different meal to consume and choosing the best. If not all in your business is a choice made on the principles of Time open and closed Menu style Staff availability Resources available Sufficient sales of food items to cover expenses, and a profit made eventually Breakfast Is an early menu used untill around 10 and lunch is mainly served from 12:00/13:00. Brunch is a mi. Between breakfast and lunch(aroung 11:00) and dinner is served in the evening around 6 or 7:00 if not later. Lunch is an afternoon meal mainly around 12:00 to 1:00, this is the second meal of the day and mostly consists of a light meal or snack, this is to keep the bodies nutritional and mineral level up enough to stay healthy Brunch is a term used for a meal consumed between the hours of lunch and breakfas4, which is mainly a snack mixed with a elements of a breakfast meal. Dinner is a Meal eaten after noon, which ranges from 18:00-20:00, this is a larger meal than breakfast or lunch and consists of starch, vegetables and meat, this can also be split into different courses, which range from 3 upward(starter, main course, dessert etc.) These can be influenced by the type of restaurant or quality assurance of each establishment and type of services offered. This can change dining experiences Fine dining: fine dinig offers food and drinks with high quality, visual quality, large choice of foods and variety of services which adhere to a customers every need, menus used can change depeending on guests or availability Restaurant: this uses a set type of menu(mainly a la carte and banqueting) which changes through seasons, food availablilty, and influences on sales. Menus have different sections and sub sections which make it easier for someone to make a decision oon meals depending on what he/ she desires at the given time Bistros: this is an open area restaurant which serves people through menus which change constantlyand have large varieties of small, large, breakfast, lunch and dinner meals with large variety depending on food product availability an