TM Provide Gueridon Service Final

Provide gueridon service

D1.HBS.CL5.11

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Nick Hyland Project Manage: Alan Maguire Editor: Jim Irwin DTP/Production: Daniel Chee, Mai Vu

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam.

The ASEAN Secretariat is based in Jakarta, Indonesia.

General Information on ASEAN appears online at the ASEAN Website: www.asean.org.

All text is produced by William Angliss Institute of TAFE for the ASEAN Project on Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions.

This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II)

Copyright: Association of Southeast Asian Nations (ASEAN) 2013

All rights reserved.

Disclaimer

Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page.

Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.

Additional images have been sourced from Flickr and are used under:

http://creativecommons.org/licenses/by/2.0/deed.en

http://www.sxc.hu/

File name: TM_Provide_gueridon_service_Final

ASEAN 2013 Trainee Manual


Table of Contents

Introduction to trainee manual ........................................................................................... 1

Unit descriptor................................................................................................................... 3

Assessment matrix ........................................................................................................... 5

Glossary ........................................................................................................................... 7

Element 1: Promote gueridon service to guests .............................................................. 11

Element 2: Prepare gueridon equipment for service ....................................................... 41

Element 3: Prepare and serve menu items ..................................................................... 53

Presentation of written work ............................................................................................ 85

Recommended reading ................................................................................................... 87

Trainee evaluation sheet ................................................................................................. 89

ASEAN 2013 Trainee Manual Provide gueridon service

Introduction to trainee manual


Provide gueridon service 1


To the Trainee

Congratulations on joining this course. This Trainee Manual is one part of a toolbox which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work.

The toolbox consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency.

The first thing you may notice is that this training program and the information you find in the Trainee Manual seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South-East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states.

What is the CBT and CBA system and why has it been adopted by ASEAN?

CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment.

CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of Recognition of Prior Learning (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you.

What is a competency standard?

Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard.

242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service


2


Front Office

Travel Agencies

Tour Operations.

All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading Unit Descriptor. The unit descriptor describes the content of the unit you will be studying in the Trainee Manual and provides a table of contents which are divided up into Elements and Performance Criteria. An element is a description of one aspect of what has to be achieved in the workplace. The Performance Criteria below each element details the level of performance that needs to be demonstrated to be declared competent.

There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them nominal hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area.

The final heading you will see before you start reading the Trainee Manual is the Assessment Matrix. Competency based assessment requires trainees to be assessed in at least 2 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including Observation Checklist and Third Party Statement. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers.

Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.

Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality.

Unit descriptor



Unit descriptor


This unit deals with the skills and knowledge required to Provide gueridon service in a range of settings within the hotel and travel industries workplace context.

Unit Code:

D1.HBS.CL5.11

Nominal Hours:

25

Element 1: Promote gueridon service to guests

Performance Criteria

1.1 Identify the range of menu items that may be offered via gueridon service

1.2 Describe and promote a range of gueridon menu items to guests and potential guests

1.3 Describe the procedures involved in the provision of gueridon service to guests

1.4 Identify, describe and explain the role of ingredients used in gueridon service of menu items

1.5 Select and use appropriate materials on gueridon trolley to assist in the promotion of gueridon service

Element 2: Prepare gueridon equipment for service


2.1 Clean and maintain gueridon trolleys, equipment and utensils

2.2 Prepare trolleys and service area for service with equipment, utensils and linen

2.3 Select food and non-food items for service to match menu items

2.4 Verify the quality and condition of food and non-food items prior to use

2.5 Position gueridon trolleys for maximum impact on sales potential

Unit descriptor

4


Element 3: Prepare and serve menu items


3.1 Prepare and serve a range of food menu items using the gueridon

3.2 Prepare and serve a range of beverage menu items using the gueridon

3.3 Prepare accompaniments to accompany a range of menu items using the gueridon

3.4 Involve and entertain guests as part of the gueridon service experience

3.5 Present finished menu items for service in a professional and attractive manner

3.6 Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service

Assessment matrix



Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written

Questions and Oral Questions

Work

Projects

Written

Questions

Oral

Questions



1.1 1,2 1


1.2 3,4 2

1.3 Describe the procedures involved in the provision of gueridon service to guests

1.3 5,6 3

1.4 Identify, describe and explain the role of ingredients used in gueridon service of menu items

1.4 7,8 4

1.5 Select and use appropriate materials on gueridon trolley to assist in the promotion of gueridon service

1.5 9,10 5


2.1 Clean and maintain gueridon trolleys, equipment and utensils

2.1 11 6

2.2 Prepare trolleys and service area for service with equipment, utensils and linen

2.2 12,13 7

2.3 Select food and non-food items for service to match menu items

2.3 14,15 8

2.4 Verify the quality and condition of food and non-food items prior to use

2.4 16,17 9

2.5 Position gueridon trolleys for maximum impact on sales potential

2.5 18 10

Assessment matrix

6


Work

Projects

Written

Questions

Oral

Questions

Element 3: Prepare and serve menu items

3.1 Prepare and serve a range of food menu items using the gueridon

3.1 19,20 11

3.2 Prepare and serve a range of beverage menu items using the gueridon

3.2 21,22 12

3.3 Prepare accompaniments to accompany a range of menu items using the gueridon

3.3 23,24 13

3.4 Involve and entertain guests as part of the gueridon service experience

3.4 25,26 14

3.5 Present finished menu items for service in a professional and attractive manner

3.5 27,28 15

3.6 Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service

3.6 29,30 16

Glossary



Glossary

Term Explanation

Accompaniments Items besides the main ingredient placed on a plate

A la carte It is the term used for a menu that has individually priced dishes. A la carte means from the card/menu

Allergy An abnormal reaction of the body to a previously encountered allergen introduced by inhalation, ingestion, injection, or skin contact

Appetisers Appetisers are menu items offered for guests to eat prior to their main course

Anticipate To realise beforehand; foretaste or foresee

Body language Nonverbal, usually unconscious, communication through the use of postures, gestures, facial expressions, and the like

Broths Thin soup of concentrated meat or fish stock; water that has been boiled with meat, fish, vegetables, or barley

Canap A thin piece of bread or toast or a cracker spread or topped with cheese, caviar, anchovies, or other savoury food

Carving To cut into slices or pieces, as a roast of meat

Crockery A term used to identify plates, cups, saucers and bowls normally made from china

Cuisine A style of quality of cooking or cookery

Customer A person who purchases goods or services from another; buyer; patron

Cutlery A term used to identify knives, forks, spoons, teaspoons and service utensils made from stainless steel

Dining environment The dining area

Dressing Used in salads to combine the ingredients, to add flavour and to lubricate

Filleting To cut or prepare (meat or fish) as a fillet, involving the removal of bones, organs or non-edible parts of an animal

Flamb A style of cooking which alcohol is added to a hot pan to create a burst of flames

Fuel A source of heat in which to cook of heat

Glossary

8


Term Explanation

Garnish Refers to the decoration of food by the addition of other items

Generic needs Similar or common needs amongst a collection of people

Gueridon The art of preparing, cooking or serving food on a table near the customer

Hygiene A condition or practice conducive to the preservation of health, as cleanliness

Ingredients Something that enters as an element into a mixture

Jus Juices of the roast

Liqueur Liqueurs are spirits that have been flavoured with fruits, herbs, roots and plants, sweetened and sometimes artificially coloured

Mise-en-place All the necessary preparation tasks

Multi-task The ability to perform different tasks at the same time

Opening procedure The tasks, responsibilities or step by step instruction to be performed before the start of service

Pace Speed

Portion To separate into individual serves

Poultry Domesticated fowl collectively, especially those valued for their meat and eggs, as chickens, turkeys, ducks, geese, and guinea fowl

Recipe A set of instructions for making or preparing something, especially a food dish

Request The act of asking for something to be given or done

Responsibility A particular burden of obligation

Sauce A term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish

Sauting Where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking

Tableware Items that are placed on a customer table including cutlery, crockery and glassware

Table side service Service that takes place near a customer table

Glossary



Term Explanation

Task A definite piece of work assigned to, falling to, or expected of a person

Team A collection of people working towards a common goal

Verify To clarify

Work station An area where a person works or where items needed for the completion of tasks are kept or stored

Glossary

10





Element 1:

Promote gueridon service to guests

1.1 Identify the range of menu items that may be

offered via gueridon service

Introduction

In summary gueridon service is the preparation, cooking or partial cooking of menu items in view of the customer. This is commonly prepared on a moveable trolley which can be positioned in front of each respective table.

Whilst this summary may suggest that this style of service is easy, in reality there are many variables that need to come together to ensure its success. It is often described as the most complex of cooking methods, as every action is performed:

In front of the guest

Away from main equipment

With limited preparation space

In a busy environment

By staff who are not professional cooks.

Gueridon service is a traditional style of service that is commonly reserved for high end establishments as opposed to high volume commercial operations.

It is a style of service that is very visual and popular with customers, as it adds a dimension of entertainment and enhances the dining experience.

In todays industry this style of service, in its traditional form, is not widely used in many commercial cookery establishments due to the high level of labour involved in the preparation of dished.

That said, different establishments will offer variations to suit operational and customer needs.

A large number of food and beverage establishments will either provide a reduced version of this style or operate open kitchen concepts as a replacement for gueridon cooking, as is still enables the customer to see the cooking process, whilst still maintaining high productivity levels.

Some restaurants may provide various or selected menu items to be prepared through gueridon service, with other menu items prepared in kitchens in their entirety or to be finished off using gueridon service.

Gueridon service does however still demand a place in modern food and beverage operations as is allows the customers to experience some of the magic and skill chefs can provide.


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This manual will explore the different roles and aspects of gueridon service in todays dining environment and provide practical suggestions and techniques that can be implemented for operational success.

Advantages of gueridon service

There are many advantages for an organisation to offer an element of gueridon service:

Provides a unique point of difference

Promotes menu items to surrounding tables and therefore increased sales

Involves the customer

Provides higher level of entertainment

Increases personalised service

Increases interaction with the customer

Allows customers to experience the cooking process

Enables an establishment to charge premium prices

Showcases skills of staff.

Disadvantages of gueridon service

Whilst there are many advantages of gueridon service, it also brings its own unique challenges including:

Need for specialist equipment

Staff need to be highly skilled

Highly labour intensive

Increased safety risk as cooking is conducted in the dining environment, close to the customer

Reduces space that can be used for more tables and chairs.

Range of menu items offered

The range of menu items that can be prepared through gueridon service is endless. Each establishment will have selected items that will be offered through gueridon service, either to be prepared by chefs, kitchen staff or front of house staff.

The selection of these menu items will be based on:

Ingredients involved

Complexity of the dish

Expertise of the staff preparing the dish

Time taken to prepare the dish

Level of preparation and/or cooking performed in front of the guest.




Following is a list of possible menu items that may be prepared, either entirely or finished using gueridon service. Different procedures used in preparing, cooking and serving menu items will be described later in the manual.

Appetisers

Appetisers are menu items offered for guests to eat prior to their main course.

They may be also known as entrees and may include:

Hors doeuvres

Canaps

Savouries

Antipasto

Tapas

Finger foods

Sandwiches.

These may be pre-prepared and/or prepared or finished at the table.

Soups

A traditional course on many menus, soups provide low food cost items for many premises.

Soups may be classic or contemporary, may be served hot or cold and can reflect ethnic flavours from many countries.

Options include:

Clear soups

Broths

Pures

Cream soups

Bisque a thick, creamy soup based on shellfish.

Pasta

Pasta is a common item that is prepared using gueridon service.

Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer.

It is a popular menu item served using this format as it is relatively quick.

In addition risotto or rice items are also prepared in this manner.


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Salads

Healthy eating has seen the popularity of salads increase.

Salads may exist as a stand-alone menu item (such as a Warm Chicken Salad) or as an accompaniment to a main course dish.

Salads may be classical or contemporary, varying in ethnic and cultural origins, served either cold, warm or hot, and may contain a variety of cooked and uncooked ingredients. Salads can be served in simple form such as a green salad containing a limited amount of traditional cold items such as lettuce, tomato, cucumber with a simple dressing or may be more intensive including a variety of:

Hot or cold meat

Raw or cooked vegetables

Nuts and seeds

Cheeses

Hot or cold dressings.

By preparing salads and dressings in front of the guest, they are able to decide the amount of each ingredient is added to reflect their preferences.

Caesar salad is the most popular salad made in front of the guests. This salad comprises lettuce, cooked egg, bacon, anchovy, parmesan cheese and lemon juice, to name a few items. It is also commonly served with cooked sliced chicken.

Salad dressings

Most salads normally have a dressing to accompany it.

Salads are usually served with a dressing to combine the ingredients, to add flavour and to lubricate.

The two main dressings are vinaigrette (French dressing) and mayonnaise, but there are many others.

Vinaigrette is a mixture of oil, vinegar, salt and pepper.

In many cases these dressings comprising a combination of oils and other ingredients will also be prepared in front of the customer and added to the salad or served in its own dish.

Meat and poultry

Staple ingredients in many menu items meat, fish and seafood can be the stand-alone ingredient for a dish (such as steak, fillets of fish, or lobster) or they can be ingredients in other menu items such as sauces and wet dishes.

Meat includes:

Beef

Lamb

Veal

Goat

Pork.




Poultry includes whole birds or cuts and includes:

Chicken

Turkey

Squab

Pheasant

Duck

Goose.

In many cases these food items will be prepared and cooked in the kitchen, using a roasting method, with gueridon service focusing on carving, preparing vegetables and sauces and serving to the customer.

Smaller chunks or slices of meat may be cooked in front of the guest using the sauting method. This method will be explained later in the manual.

Fish

Fish may be fresh, frozen or preserved and can be obtained from the sea of from freshwater.

Fish can include:

Flat fish

Round fish

Fillets

Whitefish

Oily fish.

In many cases, fish may be cooked in kitchens and brought out to the guest whole. The staff member will then filet the fish in front of the customer.

Seafood

Seafood includes:

Shellfish

Molluscs

Crustaceans

Octopus and squid.

As most seafood items undergo a quick cooking process, this will be done in front of the customer.

In the case where seafood is served cold and/or uncooked, such as oysters, salmon and sushi, they may simply be opened or cut in front of the guest.

Vegetables

There are many vegetables that may be prepared, cut or cooked in front of the guest.

They be prepared as a dish in the own right or to accompany a meat or pasta item in a dish.


16


Common vegetables include:

Artichoke

Asparagus

Beans

Beets

Bok Choy

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celery

Chilli pepper

Chives

Corn

Cucumber

Eggplant

Garlic

Leeks

Lettuce

Onions

Parsnip

Peas

Peppers

Potatoes

Pumpkins

Radish

Shallots

Snap peas

Spinach

Squash

Sweet potatoes

Tomatoes

Turnips

Watermelon

Winter squash.




Sauces, accompaniments and garnishes

Sauces, garnishes and accompaniments are additions to the main ingredients of a meal. They can be used to enhance the flavour, colour, aroma and overall presentation of the meal.

Sauces

Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish. The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal.

Sauces come in a variety of different styles and consistencies. They can be thick or thin, rich and creamy, or light and delicate. Depending on the purpose, sauces can be strongly flavoured, hot and spicy, or even sweet to be served with a dessert.

Many dishes will have sauces to compliment them. This is particularly true with roasted meat.

The juices of the roast are called jus de rti. They are the classical sauces served with roasts and should be free of impurities and fat, and properly reduced to concentrate the flavours.

If the jus de rti is thickened, it is called jus li.

Accompaniments

Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically things like vegetables and side salads but they also include sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own.

Common accompaniments may include:

Vegetables

Fries

Steamed or fried rice

Salad

Salsa.

Accompaniments for roasts

They include horseradish sauce, mustard, mint sauce or mint jelly, and cranberry sauce.

If the roast is fatty, an acidic accompaniment will aid digestion and cleanse the palate.

Roast pork, for example, can be served with apple sauce, grilled pineapple, stewed prunes, red currant compote, cranberries or stewed pear compote.


18


Garnishes

Garnish refers to the decoration of food by the addition of other items.

Garnishes come in a variety of shapes and sizes, depending on the meal being served and the level of service required.

Garnishes should be fresh, colourful, edible and should be suited to the meal.

Garnishes will also vary to complement each item. Not only does garnish add visual colour and texture, but enhances the flavour of the dish ingredients.

Common garnishes may include:

Lemon wedges

Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable juliennes

Croutons.

Specialist cuisine food items

Specialist cuisine food items commonly relate to cuisines of various cultures but can also include specific cuts of meats, poultry and game as well as specific types of fish and seafood.

In some cases, an item that is seen as standard in one establishment may be regarded as specialist in another.

For example, eye fillet could be regarded as a specialist cuisine item if it is not normally used but required only for a certain dish. The way the item is grown may also classify an item as specialist for example organic vegetables or grain-fed beef.

Other food items that could be seen as specialist could include:

Offal

Aromatics, flavourings, spices, spice mixes and herbs

Garnishes

Seeds and nuts

Grains, rice and pulses

Fungi

Preserves, condiments and accompaniments

Fruits, vegetables, flowers and salad items

Aquatic plants such as seaweeds

Specialist cheeses and dairy products

Sweeteners such as palm sugar, honey and glucose

Fats and oils

Bush foods.




Desserts

Desserts are served after the main course and also known as sweets.

In some properties a separate menu is used for desserts.

They can be either hot or cold many are served with sauces and include:

Puddings, cakes and flans

Fritters

Prepared fruit

Souffl

Crepes and omelettes

Ice cream, bombes and parfaits.

In some cases, the entire dessert item may be cooked in front of the guest. This is a common approach with crepes.

Crepe suzette is the most popular menu item prepared in gueridon service as it is not only quick to make but is very visual. It is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit.

Quite often dessert items are also flambed, with the addition of alcohol to the cooking process. Not only does this adds flavour but provides a very visual impact.

In the case of cakes and puddings, the cooking of these items is simply not possible to be completed in front of the guest; however they may be portioned, sliced and served with suitable accompaniments.

Fruit

A growing focus on healthy eating has seen increased up-take of fruit in premises.

Fruit may be sliced or cooked in front of the guest. Strawberries flambed in this manner are popular.

Fruit Salads are also another popular salad, commonly served as a dessert.

Cheeses

Today around the world there may well be over 1000 named varieties of cheese but there are not over 1000 different types! The names of the varieties are mostly, but by no means exclusively, geographical. In this example, cheeses being made in certain localities are normally given the name of that locality. For example, Cheddar, Cheshire, Brie and Gouda to name just a few,

Others such as Stilton and Gorgonzola can be said to be associated with certain localities where they were not necessarily made.


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Cheese classifications

Cheese can also be further classified into sub categories based on their:

Texture - soft cheese, semi-hard

Source of milk - cow, goat, sheep

Fat content - full fat, part skim

Method of ripening - surface ripened, interior ripened.

The most common classification is by texture.

Common types of cheese

Fresh Unripened Cheese

Feta, Cream Cheese, Neufchatel and Mascarpone.

Cheddar Varieties

Cheddar, Colby, Cheshire and Red Leicester.

Stretched Curd Cheese

Mozzarella, Bocconcini, Provolone and Haloumi.

Eye Cheese

Edam, Gouda, Havarti and Swiss-style Cheese.

Mould Ripened Cheese

Blue vein.

White Mould, Surface Ripened Cheese

Camembert and Brie.

Surface Ripened Cheese

Specialty Washed Rind Cheese.

Hard Grating Cheese

Parmesan, Pecorino, Romano and Pepato.

Cheese is normally sliced or portioned and served with a variety of accompaniments including fruit, nuts, crackers or bread.

Beverages

To date, we have looked at a variety of food items that can be prepared tableside for customers. However there are many beverages that can also be prepared to add an element of service to the customer.

These include:

Hot and cold beverages

Alcoholic and non-alcoholic choices

Coffees and teas.




Speciality Coffees

As a specialty, various spirits and liqueurs can be combined with hot coffee and fresh double cream to make a dessert in its own right, to accompany a dessert or to conclude a meal.

Specialty coffees can be prepared in front of the customer so that they can appreciate the skills in the process. Techniques such as this are a great aid to sales promotion. Common specialty coffees include:

Common liqueur/coffee recipes

Common spirit/liqueur coffees are:

Jamaican Tia Maria

Calypso Tia Maria

Seville Cointreau

Italian Amaretto

Mexican Kahlua: note that some establishments use Tequila instead

Roman Galliano

Caf Royale Brandy

Caf Monte Carlo Brandy

French Brandy

Normandy Calvados

Caribbean - Rum

Caf de menthe Crme de menthe

Highlander coffee Scotch whisky

Gaelic Scotch whisky

Irish coffee Irish whiskey.

Simply put, most specialty coffees are prepared by adding hot black coffee to the alcoholic base with fresh double cream floated on top of the drink.

It may also be served with an accompanying item such as a biscuit.

Spirits and liqueurs

In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert. These normally consist of:

Cognac

Armagnac

Calvados

Liqueurs

Port.


22


1.2 Describe and promote a range of gueridon

menu items to guests and potential guests

Introduction

Most customers will rely on you to provide them with information about the meal, the choices available, prices, service styles and/or any waiting times that can be expected.

This is especially true in relation to menu items prepared using the gueridon. As many customers will not have experienced this style of service before, they are often willing to try it.

It is the role of the server to ensure they actively promote menu items that are available through this service style and any related information that may be helpful to them.

Providing information to guests

When all the guests are seated, and the menus have been distributed, your next task is to inform the customers of items that are available through gueridon service, and other menu items that are prepared in the kitchen,

Make sure you speak clearly, confidently and audibly.

When describing items, make sure you make them sound appealing by using descriptive words like succulent, delicious, fresh this morning, made fresh this afternoon, but also make sure you are not misleading in what you say. All descriptions must be honest and truthful.

If you know the steak is tough, then dont describe it as juicy and succulent, melt in the mouth.

Items that may need to be covered include:

Menu items prepared through gueridon service

Method of preparation

Cooking time.

It is important to remember that you dont want to push the customers into any particular menu item, but to provide them with options of menu items that will or will not be provided through various cooking styles.




Making recommendations

Many guests will be able to work out what they want to eat, but there are usually some who have difficulty deciding and ask the predictable question, What do you recommend?

When this occurs, you have four basic options:

Recommend what it is you like this can be less than useful because this may not suit them or be to their liking

Recommend what is popular again they may not like this style of dish but the benefit of this approach is that you know it is popular with a large cross-section of diners

Recommend whatever it is that the kitchen have asked you to push again, this may not suit them but will benefit the venue

Ask some questions first to determine whether they are after a big meal or a snack, whether they like chicken, meat or pasta, whether they prefer plain food or dishes with sauces and added flavour and then recommend an appropriate dish that complies with their responses.

Obviously, the fourth option is the most customer-focused method.

As mentioned, service staff may be required to assist guests in making their selection from either the menu or the drinks list.

Lots of customers come to the room, bar or venue knowing exactly what they want to eat or drink. Perhaps they have eaten at your dining room before and want to experience the same dish again that they had last time, or perhaps they have a standard meal or drink that they always have when they dine out.

Given that gueridon service is unique it is often important and beneficial to identify the menu items that are available through this style of service.

Keys in making recommendations are:

Ensuring information is honest and truthful

Ensuring customers do not get the impression you are rushing your delivering of this information

Ensuring guests dont feel they are imposing on you by asking these questions

Giving customers time to make their decision without appearing to put pressure on them to make up their mind

Providing extra information as required there can be many times when the information you give to customers in the first instance is insufficient for their needs. For example, you may have described the ingredients of the dish and described how delicious it is but the guest may want to know about cooking style, preparation/cooking time or serve size

Tailoring your information to suit the person you are talking to the way you present information to young and old may vary in terms of the speed you deliver the information, the words you use and the comparisons you make with other products.


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Promoting gueridon menu items

Normally the presence of a gueridon trolley itself will raise interest amongst fellow diners. When menu items are being prepared in the dining environment, there is no doubt that it will draw the attention of surrounding tables. Hopefully this in turn will help promote these items to others.

Besides the mere presence of the gueridon trolley, there are a number of ways to promote gueridon menu items including:

Use of menus, wine lists, drink lists these lists themselves help to identify menu items and provide clear descriptions and supporting pictures in some cases to help explain the menu items

Physically supporting the point-of-sale displays there may be displays of menu items that are prepared that can be used as a visual aid

The attractive use and presentation of trolleys and gueridon equipment

Referring to point-of-sale advertising materials such as tent cards, recipe sheets, fliers and brochures.

Promoting beverages

Using a trolley to wheel bottles (and glasses) to the table is effective as sales tend to increase where customers are presented:

With a suggestive selling phrase

Face-to-face with bottles and glasses, attractively laid out.

Promoting pre-dinner drinks

It doesnt cost anything for waiting staff to suggest a pre-dinner drink to customers.

By definition, a pre-dinner drink is any drink taken before the meal. It can be an aperitif, a cocktail, a glass of sparkling wine, a beer or even a mixed or soft drink.

Promoting pre-dinner drinks can:

Generate extra revenue

Meet customer need for a drink to quench their thirst or simply to have something in front of them, in their hand etc

Provide a social lubricant for events or parties.

Many customers can be sold a pre-dinner drink if they are given the opportunity to buy one. The type of offer made should factor in the people who are being spoken to. For example, an older party may favour sherry and traditional cocktails while a younger group may prefer more contemporary products.

A simple statement is the preferred method to do this:

Can I suggest something to drink before the main course we have some delicious and original cocktails that are really popular. Would you prefer a fruit-based one or a dairy-based one?

Would you like a sherry as an aperitif while you decide what to eat? We have a lovely chilled dry sherry and the famous Harveys Bristol Cream




Can I get you a drink before you start? We have an excellent selection of spirits, beers from 24 countries and a wide selection of traditional aperitifs.

Promoting after-dinner drinks

Many staff fail to take advantage of the opportunity available through promoting after-dinner drinks.

Too many staff promote drinks and wine up to and with the meal/main course but then fail to actively promote drinks past this point.

Traditional drinks after a meal are:

Liqueurs

Cognac

Port

Muscat

Tokay

Frontignac.

1.3 Describe the procedures involved in the

provision of gueridon service to guests

Introduction

In section 1.1 of this manual, the wide selection of food and beverage items that can be prepared through gueridon service has been identified.

As part of the menu description and selling process it is commonly for the server to describe the procedures involved in the provision of gueridon service to the customer.

Common gueridon procedures

Common procedures undertaken in the process of gueridon service include:

Portioning of ingredients

Any food preparation must be targeted to intended need/use.

This means when preparing food items you must be aware of their final use so you can use this information to guide your actions.

Use of recipes

Like with the preparation of any food or beverage item, a standard recipe should be followed to ensure consistency.

In addition to the food-related aspects of a recipe, it should also contain:

Current cost of ingredients

Current selling price

Current food cost percentage


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Photograph of the dish a colour photo to show the way the dish should look, and be presented, when it is finished

Assembly description description of how to put the dish together on the serving plate/ dish.

This highlights the need for portion control (and waste control) throughout kitchen operations. Excellent purchasing and storage can count for nothing if portion sizes are too generous.

House policies and practices will dictate what is required in regard to portion sizes.

Portioning

Portioning means controlling the size or quantity of menu items to be served to each customer.

Customers object to being served inadequate and inconsistent sizes, especially when they pay a high price for a meal.

A golden rule for any establishment should be a fair portion for a fair price.

The price you pay for a meal should be equivalent to the quality received.

Each server will need to know:

What ingredients are used in each gueridon menu item

The expected and acceptable quality of each ingredient

The amount or volume of each ingredient

How it is to be prepared for gueridon service.

It is essential that portion sizes are accurate. If portion sizes are too big, whilst the customer may be happy, the expected profit margins will be reduced. If they are too small customers will be left disappointed as they will not feel they have received value for money.

Trimming

To prepare meat for various culinary uses, be it beef, veal, lamb or pork, it is most likely the meat will require some cleaning and trimming of excess fat cover, lymph nodes, connective tissues and blood vessels.

This will increase eye appeal and enhance the dining experience of the customer.

Trimming is the cutting of an initial cut of meat to a certain required shape and size.

Trimming meat gives it a more appealing presentation. This is achieved by trimming the fat coverage down to a required thickness, and/or by trimming bones on cutlets to a certain length.

When meat has been trimmed it is then ready for cutting into useable restaurant cuts such as steaks and chops.




Peeling

This procedure normally relates to the preparation of vegetables and fruits.

After vegetables and fruits have been washed and cleaned thoroughly, many need to be peeled and trimmed.

They should be peeled or scraped thinly to remove only the skin, as most nutrients are just below the skin/surface. Thin peeling also, naturally, minimises wastage.

Cutting

Cutting is a common procedure used in gueridon service, often to portion menu ingredients, to help aid cooking or enhance presentation.

Washing, cleaning, trimming and cutting fruit and vegetables is a common task in gueridon service and will often take up a large part of tasks.

As seen in section 1.1, a wide variety of meat, fruit and vegetables is available for use in gueridon service and knowing how to prepare them correctly is essential.

Cutting can be used before, during or after the cooking of menu items.

The following table lists and describes the most common types of cuts used in basic preparation.

Method Description Examples of Use

Slice Cutting a thin, broad, flat piece of food, usually by using a sawing action

Bread slices

Onion rings

Chop To cut food into uneven bits by using short, sharp blows (food may be chopped fine, medium or coarse)

Chopped parsley for salads and duxelles

Dice Cutting into even cubes, which may be small, medium or large

Macedoine

Brunoise

Shred To cut into very fine, irregular strips Lettuce, for use in salads

Cabbage, for use in coleslaw

Crush To squash into fine, medium or coarse particles, often by using the side of the knife

Garlic


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Mixing, whisking, combining

These procedures are commonly associated with the preparation of dessert items. This procedure is often performed during the preparation process.

Sauting

Sauting is where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking. Saut comes from the French word sauter which means to jump. Normally the ingredients are cut into small pieces or slices to help speed up the cooking process.

Flambing

The term flamb is a French word meaning "flaming" or "flamed." Flamb means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavour of the liqueur to the foods without adding the alcohol.

Carving

Depending on the menu item being carved, the term serves different purposes. When carving meat, smaller slices or portions are removed from the main piece of meat.

Carving of vegetables, whilst also used to make smaller portions, also can be used to help create visually aesthetic designs.

Filleting

Filleting means to remove the edible flesh away from the inedible parts including scales, bones, organs etc

Whilst the term is often associated with the preparation of fish, it applies to all meat products.

The preparation of fish in front of customers involves basic skills which staff needs to acquire.

Due to the physical processes of filleting and cutting of fish, there are a number of associated skills like portion and wastage control which must be considered.

Due to the rapid deterioration of fish flesh, it is important to handle fish as little as possible.

Filleting of fish may be done before or after cooking, depending on the dish.

Assembling

This is a common procedure in gueridon service and is the collecting and arranging of all necessary ingredients, whether cooked or raw, that constitutes a menu item.

This can refer to the preparation of a salad through to exotic curry dishes.




Serving

This means to present the menu item to the customer.

Whilst gueridon service can often relate to different preparation and cooking procedures, the act of service is common in all situations.

At some stage the prepared item must be given to the customer for their enjoyment. How this is done will differ depending on the establishment and the menu item.

This often means serving is conducted through the techniques of silver or plate service.

Silver service and/or plate service techniques, including lifting, folding, transferring, and placement of food.

The different steps associated with these gueridon procedures will be discussed in more details in later stages of this manual.

1.4 Identify, describe and explain the role of

ingredients used in gueridon service of menu

items

Introduction

Dining is a total experience and it is often said that it is more the service, not so much the food that distinguishes one establishment from another.

You can get good food anywhere but excellent service is truly rare.

Helping guests to make a decision about what they are going to eat and drink is all part of that service, and provides an excellent opportunity to establish a relationship with the guest and to deliver a memorable experience that will bring that guest back time and time again. It will also encourage them to tell their friends all about your establishment.

Whilst most people have an understanding of the different menu items and ingredients used in gueridon dishes, some customers will seek some kind of assistance even if it is just an enquiry about the vegetables that are being offered that day, whether the scallops are fresh, the nuts are local or if there is a beverage that they can recommend.

Providing assistance to customers in relation to the selection of menu items means applying your product knowledge to the needs, preferences and questions of the customers.

Therefore it is essential gueridon servers have a good understanding of product knowledge.

When explaining food items prepared in gueridon service, this primarily refers to:

Menu items

Ingredients

Methods of preparation of cookery

Culinary styles

Time to prepare or cook


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Portion sizes available

Alternate or substitute items in dishes

Prices

Ingredients that customers commonly are allergic to.

This last point is extremely important. It is essential to customers have a clear understanding of the ingredients that will comprise their meal.

Explaining accurate ingredient information to meet special

dietary or cultural needs

The ability to cater to customers who have special dietary needs revolves around your level of product knowledge and the information supplied by the customers.

Their dietary and cultural needs are important to customers, not to mention the possible health issues associated with the physical reactions some people can experience when they eat the wrong food, such as nuts.

To accurately provide this necessary advice you must:

Develop detailed product knowledge about the menu items you sell where they are sourced, how they are prepared and the ingredients

Investigate in more detail when customers state they have a special need. For example, one person who advises you they are a vegetarian (see below), may in fact eat eggs, which opens up a wider range of dishes for you to recommend.

Dietary needs

It is extremely important to make sure that special requests that relate to dietary issues receive extra attention and care as there can be severe medical consequences if dietary needs are not met.

Dietary needs can be seen to include any situation where the customer/guest has mentioned that they have special needs in relation to:

Allergies

Medications

Health-related conditions such as diabetes, heart conditions

Specific diets that are mentioned.

These consequences such as the possibility of anaphylactic shock, increased blood sugar levels and other reactions that diners may have to various foods or substances, can result in the property being sued.

Remember that all properties have a common law duty of care towards their patrons and this obligation definitely extends to situations where customers have asked for a certain meal and are served something that does not comply with their stated requests and when this results in injury to those persons.




The keys in relation to this situation are:

Always check with management or the kitchen to determine whether or not a specific stated dietary request can be accommodated or not, if you are unsure. Whilst the server may be preparing the dish in front of the customer, many ingredients may have been compiled by kitchen staff

Ensure, when preparing the dish using gueridon service you are clear of the specific dietary requirements that have been requested

Never assume you can accommodate dietary needs of patrons even if you have accommodated similar requests in the past

Double check with the kitchen where some elements of the dish have been pre-prepared or cooked ask them if they have prepared the food as requested and obtain positive confirmation before taking the dish to the table

Ensure appropriate emergency procedures are in place to manage situations where customers are adversely affected by foodstuffs while on the premises. These procedures may be included in the Emergency Management Plan for the premises

In many cases, customers with special dietary needs can be accommodated simply by suggesting healthy foods:

Meats that are lean, trimmed and fat free

Fresh salads and fresh vegetables that are cooked in a simple and plain way such as steaming or boiling

Foods that are low in cholesterol, fat, sugar and salt.

These food items would all be acceptable where, for example, the guest indicated a general hint that they were on a diet.

But there is more to it than that, especially where individuals have an allergy to certain products. It is fair to say that the vast majority of people with special dietary needs are aware themselves of what they can and cannot eat, and are able to order suitable dishes based on your advice as to what is available in the kitchen.

It is a useful tool to develop a list of dishes, either taken from the regular menu or which can be produced to order, to cater for customers with special dietary needs.

Low-fat meals require meats that are lean, trimmed and fat free low-fat dairy products and the use of other low-fat ingredients and alternatives such as margarine.

Low-salt meals require the preparation of foods without the use of salt. Kitchen staff will use salt substitutes and other items such as herbs and species, garlic and ginger to add flavour. Many pre-prepared items must be avoided and all foods that are salted or pickled must also be avoided.

Low-calorie meals are similar to low-fat meals focusing on the reduction of fat and sugar from the dishes. In addition, serve size may be a factor and the dish may need to be of limited dimensions.

Diabetic meals should be low in fat and sugar, and conform to the portion controlled size required by the customer. Fresh foods, low-fat fish, lean meat and plain cooking styles such as steaming or grilling are most appropriate.


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Gluten-free meals mean the elimination of gluten found in grains such as wheat, rye, barley and oats, and the use of specific gluten-free foods. Fruit and vegetables, nuts and brown rice are alternative sources of fibre, subject to personal taste.

Vegetarians

Those who state they are vegetarians are also worthy of special consideration, and the term vegetarian is one that has the potential to mean many things to many people.

In truth, there are several types of vegetarianism (see below) and it is worth asking the guest who mentions they are vegetarian, exactly what sort of vegetarian they are.

To some people, being a vegetarian simply means not eating any meat, while to another it means not eating any animal products at all.

The classifications of vegetarians can be quite large and include:

Vegetarian requests this is probably the most common dietary-related request and can include:

Lacto-ova vegetarians/Ova-lacto vegetarians these are the majority of vegetarians. They eat dairy products and eggs but not meat of any kind of meat, poultry or fish

Lacto-vegetarians they dont eat meat, poultry or fish. They dont eat eggs but they eat dairy products

Pescatarians people who dont eat meat, poultry or animal flesh but do eat fish

Vegan this definition is open to various definitions so it is best to check exactly what the diner means when they say they are a vegan. Generally a vegan can be seen as anyone who doesnt eat meat, poultry, fish, eggs or dairy products and doesnt eat foods derived from animals such as gelatine. The person may also stipulate that they are served only raw/unprocessed foods, or foods that have not reached a temperature of above 46C because they believe foods above this temperature have had some of their dietary goodness removed.

Other variations include vegetarians who have decided to eat one type of meat, but not others. For example, a porco-vegetarian has elected to consume pork and pork products but will avoid all other meat types.

Asking questions to determine the persons exact requirements is important, as is maintaining a positive approach to the customer and ensuring they do not get the impression that their decision to be vegetarian is an annoyance to us.

Cultural needs

Jewish customers may wish to eat kosher food meaning food that is deemed by them to be proper according to Biblical beliefs and laws.

A full understanding of kosher food is complex and the following notes are designed to provide an overview rather than a detailed study.

Kosher meat may only be sourced from certain allowed animals such as ruminants with split hooves, domestic birds such as chicken and turkey and fish with fins and removable scales.




All ruminants must be slaughtered by special slaughtermen according to Jewish law, and during food preparation, special other considerations must be observed such as ensuring that milk and meat are not mixed together.

Special requirements also apply to the equipment used (that is, making it kosher), including special cleaning techniques and resting periods between usage.

A limited number of establishments have addressed the needs of those seeking kosher food and provide all necessary prerequisites, supervision and requirements. They advertise their ability and capacity to provide these services and a web search will readily identify them.

Muslims eat Halal food that is, food which is allowed or lawful.

Foods that are not Halal are referred to as Haram and these foods include pork and its by-products, any animal not slaughtered according to special requirements, blood, carnivorous animals, birds of prey and animals without external ears.

Muslims may also not drink alcohol.

Any foods that are not obviously Halal, or Haram, are deemed mashbooh and should be avoided because of their uncertain origin.

Hindus have a great respect for food and the way it interacts with other aspects of day-to-day life. While they are not total vegetarians, they do not each much meat seeing the killing of animals for food as bad karma.

They generally shun spicy foods, mushrooms, garlic and onions but will eat other genuine vegetarian dishes that are not bitter, sour or salty.

Explaining role of ingredients

Whilst most information about ingredients may be focused on catering to dietary or cultural requirements, customers are also quite interested to know the ingredients in dishes and how they compliment the dish.

This is especially important in gueridon service where the server themselves will be preparing an element of the meal, or the entire meal.

Information that may be given about ingredients may include:

Its taste and aroma

The quantity to be included in the dish

How it is to be prepared or cooked

Its strength (important when discussing chilli)

Possible substitutes

How it complements a dish.

In addition, customers may request a substitution of ingredients or different amounts of a particular ingredient. This can include the level of chilli, spices and cream etc.

Not only does knowledge about different ingredients of a meal that you have a role in preparing help the customer to understand it, it also demonstrates you knowledge and competency in being able to successfully prepare it.


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1.5 Select and use appropriate materials on

gueridon trolley to assist in the promotion of

gueridon service

Introduction

There are many pieces of equipment that are used in gueridon service. As can be seen in this manual, a great variety of dishes can be prepared using this method, with different procedures being performed by staff.

Each of the dishes and procedures performed will individually have their own requirements.

Whilst the preparation of dishes is complex enough in a commercial kitchen environment, these challenges increase dramatically when using gueridon service, as all necessary equipment, utensil, ingredients and cooking aids must not only present, but can neatly by placed on a guerdon trolley.

This section will identify different types of gueridon trolleys, based on the menu items being promoted, but also the necessary equipment and utensils that may also be required.

Section 3.1 of this manual will detail the different steps associated with preparing different food menu items using gueridon service.

Types of gueridon trolleys

Types of gueridon trolleys may include:

Flamb trolleys these trolleys are primarily used to cook food items, commonly using a flamb or saut process

Hot carving trolleys these trolleys primarily are used to keep cooked meat warm and to provide sufficient space for meat to be carved and plated

Hors doeuvres trolleys these trolleys are required to cook, assemble or display small items or entrees preceding main meals

Dessert trolleys these trolleys may be used to display and carve different dessert, fruit and cheese dishes. They are normally used to visually tempt customers are opposed to playing an active role in the cooking process of desserts. That is the domain of a flamb trolley

Liqueur trolleys these trolleys are used to prepare and display a range of beverages either to be served during the meal, such as wine, or at the end of a meal. This can include specialty coffees, cognacs and ports.




Equipment & utensils

As mentioned, the types of equipment and trolleys required on a trolley will reflect the item and procedures being used.

This section will highlight the different types of procedures used in normal gueridon operations, as identified in Section 1.3 of this manual.

Carving

Fuel Source

The usual fuel source for carving, especially roasts will be the use of a:

Heat lamp

Warming tray.

These fuel sources must be operational with the sole purpose of keeping roasted items warm, without any further cooking.

Equipment and utensils

Before you are able to carve meal at the table it is essential that you have all the equipment and utensils ready to perform the function.

The last thing you want to do is run back and forward between the table and kitchen. Not only does this lose the professionalism and theatrics of the service but can impact on the roasted items being presented.

There are a number of pieces of equipment that must be present including:

Carving knives - The knife is the cooks basic tool. Modern knives are usually made of stainless steel or high carbon stainless steel. A thin-bladed knife is best for carving

Carving fork - The carving fork has two prongs and a long handle. It is used to secure the meat when carving. It is also used for lifting and turning meats so it must be strong enough to carry heavy loads

Steel - Steel is used to maintain the cutting edge of a knife. A steel is an essential part of your knife kit

Carving boards - Also known as a chopping board. You should always carve food on a cutting board. Wooden or nylon boards are the most popular. Never cut on an unyielding surface such as ceramic, stone or metal as it will damage the knife blade

Spoons and meat forks

Any service crockery, cutlery or vessels

Ladles for serving sauces and accompaniments

Service towel

Towel for cleaning trolley.


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Sauting

Fuel Source

Sauting is cooking over high heat, normally using gas. Therefore it is important that there is sufficient gas to undertake this activity for an entire shift.


Like when carving, it is essential when items are prepared and / or cooked at the table that all the necessary items are present and easy to reach.

Equipment items include, but are not limited, to:

Service set

Copper or other appropriate pan

Service towel

Cooking utensils

Serving cutlery, crockery and dishes

Matches.

Filleting


Common items include, but are not limited to:

Service set

Fish spatula

Service towel

Knives - filleting knife and chefs knife

Scissors - used to cut off fins and smaller bones

Tweezers - used to remove small bones.

Salads


Depending on the type of salad to be prepared a range of equipment may include:

Service set including salad spoons and forks

Knives or scissors

Plastic or wooden salad bowls

Service towel

Pepper grinder

Pans and cooking utensils.




Cheeses


Common equipment used in the serving of cheese includes:

Display plates

Covers to protect cheese

Service set including carving knife and cheese server

Wooden cutting board

Service towels

Cheese knives

Service plates.

Desserts

Fuel Source

As gas is normally used in this cooking process, staff must ensure there is sufficient gas to cater for the entire shift.


Common equipment used in the serving of flamb desserts include:

Pans

Cooking utensils

Service set including forks and spoons

Wooden cutting board to slice fruits

Service towels

Service plates

Safety equipment including fire extinguisher or blanket in the event of flames becoming dangerous.

General equipment and utensils

Besides the equipment and utensils identified above general equipment and utensils include, but are certainly not limited to:

Silver service gear

Crockery items

Silverware

Sauce boats

Serving spoons and ladles

Serving plates, bowls and platters

Glassware

Linen and napkins

Matches or lighting source

Rubbish bin.


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Fire and safety equipment

Whilst kitchens are designed to serve large quantities of food, in an environment focused on the safety of staff, there is always potential for fire when providing gueridon service for a number of reasons as cooking is taking place:

Close to customers and tables

In high traffic areas

In areas not designed primarily for cooking

By staff who are not chefs

In surroundings consisting of highly flammable materials including curtains, carpeted floors, linen and clothes to name a few.

Whilst there is added danger, many customers enjoy this style of service and its demand will ensure it remains an active part of many dining experiences.

Therefore a dining establishment must take necessary precautions to ensure that the dangers are minimised to the greatest degree.

Need for safety equipment

Managers have a responsibility for ensuring all necessary safety and first aid equipment is on hand. It is preferable for all management and staff involved in table side service to have basic first aid training as well as phone access for further medical assistance.

You may require the following:

Fire extinguishers or fire blankets

Knowledge about location and operation of shut off switches power, water, gas, steam, LPG

Gloves, aprons, facemasks and protective goggles

Appropriate small equipment, thermometers

First aid kit

Knowledge of emergency procedures.




Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.

1.1 To fulfil the requirements of this Work Project you are asked to research and identify the range of menu items that may be offered via gueridon service.

1.2 To fulfil the requirements of this Work Project you are asked to identify how to describe and promote a range of gueridon menu items to guests and potential guests.

1.3 To fulfil the requirements of this Work Project you are asked to describe the procedures involved in the provision of gueridon service to guests.

1.4 To fulfil the requirements of this Work Project you are asked identify, describe and explain the role of ingredients used in gueridon service of menu items.

1.5 To fulfil the requirements of this Work Project you are asked to research and identify different equipment and materials commonly found on a gueridon trolley including the different types of gueridon trolleys that exist.


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Summary

Promote gueridon service to guests

Identify the range of menu items that may be offered via gueridon service

Advantages of gueridon service

Disadvantages of gueridon service

Range of menu items offered.

Describe and promote a range of gueridon menu items to guests and potential guests

Providing information to guests

Making recommendations

Promoting gueridon menu items.

Describe the procedures involved in the provision of gueridon service to guests

Common gueridon procedures.

Identify, describe and explain the role of ingredients used in gueridon service of menu

items

Explaining accurate ingredient information to meet special dietary or cultural needs

Explaining role of ingredients.

Select and use appropriate materials on gueridon trolley to assist in the promotion of

gueridon service

Types of gueridon trolleys

Equipment & utensils.




Element 2:

Prepare gueridon equipment for

service

2.1 Clean and maintain gueridon trolleys,

equipment and utensils

Introduction

When working with any equipment, including a gueridon trolley, it is an important first step that you ensure that equipment is clean before use, is of the correct type and size, and is safely assembled ready for use.

Not only is this a minimum requirement from a food safety and hygiene aspect, it is also visually important. If customers see a trolley that is dirty, there will have reservations not only for selecting a meal using the gueridon method, but may get them to question the cleanliness and hygiene of the entire establishment as a whole. They may think, if this is how dirty an item is in my view, how dirty id it behind closed doors?

Hygiene and clean presentation is a cornerstone of professional service. Given gueridon service normally is associated with high level establishments; any substandard performance will certainly not be tolerated by customers.

Using trolleys, equipment and utensils hygienically

Each establishment will have some aspect of a Food Safety Plan which dictates the expected cleaning standards expected for all areas of operations, including gueridon service. This plan is the rulebook by which your premises have promised to operate.

Most FSP act as a set of guidelines describing how and when you will prepare food, store it, handle it and clean equipment, premises and utensils.

The FSP is normally translated into job description tasks and Standard Operating Procedures (SOPs) including how to ensure the cleanliness of all items used in gueridon service.

The fundamental hygiene requirements include:

Make sure items are clean before using them

Clean surfaces on a regular basis

Ensure all items are clean between preparing different gueridon dishes


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Clean items after use/after each session as appropriate

Store cleaned and sanitised items to maintain their cleanliness and fitness for use

Observe appropriate personal hygiene practices when using items. For example, dont sneeze or cough over the equipment; dont handle the items when hands or uniform is dirty.

Sequence of cleaning

In general terms, the following sequence is suitable for cleaning food equipment, surfaces and crockery and cutlery:

Remove visible food debris such as scraping the plate or utensil to remove obvious surface dirt

Rinse with warm water to remove loose surface dirt

Wash with a detergent to remove all the visible debris

Rinse again to remove dirt and residual detergent

Apply sanitiser to kill bacteria/micro-organisms

Rinse to remove sanitiser (not all sanitisers will need to be rinsed check manufacturers instructions)

Allow to air dry - air drying is the preferred option as it eliminates using a cloth/towel to dry surfaces, which may inadvertently introduce bacteria to the surface that has just been cleaned and sanitised.

Cleanliness during service

Cleanliness is especially important during service in a situation, such as guerdon service, when all items are not only in the eye of the customer, but in close proximity to tables. This adds a higher level of scrutiny by customers.

It is important that anytime a gueridon trolley is wheeled in front of a table that it:

Looks clean

Has no evidence of prior cooking

Gives the appearance that it has not been used before.

Therefore it is essential that:

Used items are either returned to the kitchen or stored in a closed space on the trolley

All food scraps have been removed on a regular basis

All surfaces, including tops and sides are clean

The immediate area including the floor is free from any dirt, grime or debris.

Regular cleaning or replacing of equipment, especially pans and chopping boards, should be done so as to prevent cross-contamination the transfer of bacteria from one product/place to another by direct contact.

In addition, equipment should be cleaned between uses when different food types, especially between raw and cooked/ready-to-eat foods, are used.




Cleanliness after service

When cleaning equipment, you must remember every piece of food service equipment must be cleaned after service.

During service, you may not have had the time to complete a major clean of a gueridon trolley or surface area, but at the end of the shift it is important that that guerdon trolley is immaculate.

2.2 Prepare trolleys and service area for service

with equipment, utensils and linen

Introduction

In Section 1.5 of this manual a detailed list of equipment and utensils, commonly used for various gueridon procedures was identified.

Mise en place

Selecting and assembling the equipment and utensils needed for gueridon service is part of the process known as mise-en-place.

This is a French term meaning to put in place. It means getting everything ready before you start cooking or preparing items in front of customers so that you dont have to interrupt the preparation process while you look for something.

Preparing the gueridon trolley

Mise en place tasks include:

Check you have pots and pans clean and ready to use, and that they are of the necessary size and number. When choosing the utensils or equipment for use in gueridon service, take the time and make the effort to get the right size.

Selecting a bowl that will hold all the ingredients without them spilling over onto the floor or the preparation bench

Getting a chopping board big enough for all the meat to sit on without it falling over onto the preparation bench

Check you have all the utensils you will need for the recipe boards, knives, spoons, whisks, serving dishes and utensils

Ensure you have sufficient fuel sources, napkins, cleaning sponges and other auxiliary items that support the gueridon process

Filling and preparation of condiments and proprietary sauces any condiments, oils and sauces that may be sued in gueridon service must be checked to ensure they are not only present but are in sufficient quantities

Stocking of alcoholic and non-alcoholic beverages these will depend on the items being prepared. Some may be used in flamb or as a cooking ingredient or as a standalone beverage


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Provision of basic maintenance to trolleys and burners this is essential as you dont want equipment to become faulty. Not only check all the equipment that is to be used, but ensure that they are maintained on a regular basis.

This process is especially important in gueridon operations as it is essential that all necessary items are located on the trolley and ready for use. In many cases you do not have the luxury of running back and forward from the kitchen to get forgotten items.

Preparing kitchen areas

In addition additional mise-en-place may need to be performed in the kitchen area so that a number of items can be accessed at short notice or when specific dishes need to be prepared. This may include the preparation of:

Clean pots and pans

Clean chopping boards and knives

Pre-prepared ingredients, in various states of readiness

Ingredients are assembled and are complete for each food item

Sufficient stock to adequately perform the shift.

The steps associated with selecting menu ingredients will be detailed on Sections 2.3 and 2.4 of this manual.

2.3 Select food and non-food items for service to

match menu items

Introduction

Now that all necessary equipment and utensils have been prepared for gueridon service, the next logical step and normally considered the most essential is the selection and preparation of food items that will be needed to prepare menu items.

Factors impacting menu items and ingredients to be prepared

In essence there are a number of factors to take into consideration when selecting ingredients required for food items.

The overall expected trade based on:

Current bookings

Cyclical or historical information

Days of the week

Local events inside the hotel

Surrounding events and festivals

Weather

Expected walk in trade




The expected volume of each menu item based on:

Promotions

Favoured or popular dishes

Recipes the largest factor that will determine the type and quantity of the ingredients to be selected and prepared.

Identify ingredients according to recipes

A tried and true recipe is as valuable as any other tool you use in the kitchen. This also applies to gueridon service. A good recipe is as important as a good knife.

A recipe is a formula which lists all the ingredients required and the method necessary to prepare a dish.

A recipe should include the following:

Name of the dish

Instructions for preliminary preparations

Equipment required

Quantity and name of ingredients

Method of preparation

Cooking temperature

Cooking time

Number of portions.

The purpose of a recipe is to control the production of food so that it will be consistent in both quality and quantity; regardless of who does the cooking the dish will turn out the same every time.

Whilst recipes are prepared to produce a set number of serves/portions, there will be times when you will need to adjust recipe quantities either up or down to suit the number of portions required.

Normally for gueridon service, ingredients will be identified in individual portions if it is to be completely prepared and cooked in front of the customer.

The Standard Recipe

Standard recipes form the basis of the food control system.

The purpose of a standard recipe is to standardise the production of each food item on a menu so all food will be consistent in quality, quantity and cost.

The main reasons for using standard recipes are to:

Maintain a consistent quality

Record the food cost for each menu item

Control the portion size

Establish the food cost percentage for each menu item


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Write accurate food orders

Assist in the training of new staff.

Documents

TM Provide Gueridon Service Final