Breakfast Audit 3 Stars

Juices (Concentrate) "All juices to be displayed in juice approved dispensers, orange juice must be offered, others juices are optional offered" (2 Items)

Juice blend of the day Fresh Juice blend as per hotel star rating (No Need)

Fresh Juices (Live) Fresh Juice live as per hotel star rating (No Need)

Traditional Jamu Homemade Jamu must be offered, as per menu reference

Infuse Water Infused water must be offered and served in a dispenser (1 Item)

Mineral Water Mineral water or infused water must be offered and served in a dispenser

Tea Quality tea should be offered

Hot Coffee Coffee served must be bean to coffee not frozen concentrate

Milk Milk to be displayed in chilled milk dispenser (1 Item)

Yoghurts "2 type of yoghurts are to be offered, plain and flavoured ( as per menu reference ) presented either in a large bowl with ice or scattered throughout the ice well" (2 Items)

Waffles Waffles made ala minute served with choice of toppings (Optional)

Pancakes Pancakes made ala minute served with choice of toppings

Eggs Station Omelette served without sauce on the plate, Chef in-charge for egg station must be able to cook the eggs with proper method cooking

Bakery including Rolls Breads mush be fresh from the oven on daily basis, a minimum of 2 type toast breads to be served white and brown, Selection of bakery to be offered ( as per menu reference ) (4 Items)

Sandwiches Sandwiches are offered for 5 star rating (No Need)

Jams Jams must be checked quality and expired daily before served (2 Items)

Marmalade marmalade must be checked quality and expired daily before served (No Need)

Butter Anchor Butter – Must be portion controlled (1 Item)

Whole Fruits The variety of whole fruits must be display base on star rating (3 Items)

Slice Fruits The sliced fruits must fresh cutting to avoid sticking, skin removed (3 Items)

Compote Compote must be cooked in daily basis, content as menu reference (1 Item)

Cereal Ensure cereal must served with good quality and crunchy texture, no refill to avoid contamination (2 Items)

Cold Cuts Cold cut Served in fresh condition with 5 C temperature (2 Items)

Cheese Served minimum 2 type of cheese with good quality and cutter properly

Salad Bar Salad bar must be served in 5 degree Celsius, make sure the salad fresh and free from Hazzard Biological

Dressing All salad dressing served with authentic taste with proper method (3 Items)

Soup Don't served spicy and creamy soup, ensure the soup served in hot temperature

Porridge/Conge Indonesian Porridge must be served hot, not to thick, tasty, fresh and condiments as per reference with good quality consistently

Porridge Stock Must made from Chicken Bouillon with turmeric local flavoured

Beef Sausages Served base on request

Chicken Sausages Baked bean served with hot temperature, keep it moist at all the time

Beef Bacon Served base on request (No Need)

Baked Bean Baked bean served with hot temperature, keep it moist at all the time

Potatoes Used only good quality of potatoes and cooked properly

Meat Make sure the meats must served tender (Optional)

Chicken All chicken dish must cooked well-done without have blood inside

Fish Served only fresh fish for the buffet (Optional)

Vegetables Cooked properly, avoid over cooked

Noodles Not to served noodle: dry, oily, over cooked

Fried Rice Not to served rice: oily, dry and sticky

Steam Rice Used only good quality of rice

Carving Stall Used only fresh meat/poultry/fish with good texture and taste (Optional)

Traditional Sambal Sambal must be made with fresh ingredients, authentic taste and presentation (2 Items)

Indonesia Pickles Always served fresh Pickled ant not too sour

Crackers All Crackers must served crispy at all the time

Chili Sauce Served in ceramic bowl and keep it fresh al the time

Tomato Sauce Served in ceramic bowl and keep it fresh al the time

Egg Benedict Follow menu reference guide (Optional)

Indonesian Corner All Indonesian Heritage dish must have authentic taste with modern presentation

Dim Sum Served fresh and hot (Optional)

Chinese Corner All Chinese cuisine must have authentic taste and modern presentation (Optional)

Asian Corner All Asian cuisine must have authentic taste and modern presentation (Optional)

Hot Dessert Hot dessert served at 60 C up (3 Items)

Cold Dessert Cold dessert served at minimum 5 C (2 Items)

Seeds, Nut, Dry Fruit Only for 5 star hotel, served with fresh and good quality and not expired (No Need)