Provide gueridon service

D1.HBS.CL5.11 Trainee Manual

Provide gueridon service
D1.HBS.CL5.11 Trainee Manual

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. The ASEAN Secretariat is based in Jakarta. you should conduct your own enquiries and seek professional advice before relying on any fact. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury. Indonesia.org/licenses/by/2. statement or matter contained in this book. Thailand and Viet Nam. Mai Vu The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. Myanmar. Additional images have been sourced from Flickr and are used under: http://creativecommons. The Member States of the Association are Brunei Darussalam. Food and Beverage Services and Food Production Divisions”. Philippines. Time of publication is indicated in the date stamp at the bottom of each page.sxc.0/deed.org. 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. loss or damage as a result of material included or omitted from this course. Indonesia. Malaysia. Lao PDR. Cambodia. Singapore. Information in this module is current at the time of publication. However. General Information on ASEAN appears online at the ASEAN Website: www.hu/ File name: TM_Provide_gueridon_service_Final .asean.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: Chief Writer: Subject Writer: Project Manage: Editor: DTP/Production: Wayne Crosbie Alan Hickman Nick Hyland Alan Maguire Jim Irwin Daniel Chee. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office.en http://www. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions.

................................................................................................. 89 © ASEAN 2013 Trainee Manual Provide gueridon service ................................ 85 Recommended reading.............................................. 7 Element 1: Promote gueridon service to guests ................................. 5 Glossary ................................................................................. 1 Unit descriptor......................................................... 41 Element 3: Prepare and serve menu items ................................................................................................................................................................... 3 Assessment matrix ..............................................................................................................................................................................................................................................Table of Contents Introduction to trainee manual.................................................................................................................. 53 Presentation of written work ............ 87 Trainee evaluation sheet.................................. 11 Element 2: Prepare gueridon equipment for service ....

© ASEAN 2013 Trainee Manual Provide gueridon service .

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 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 SouthEast Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states. This Trainee Manual is one part of a „toolbox‟ which is a resource provided to trainees. 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 trainee‟s 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. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. 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. trainers and assessors to help you become competent in various areas of your work.Introduction to trainee manual Introduction to trainee manual To the Trainee Congratulations on joining this course. 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. 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 © ASEAN 2013 Trainee Manual Provide gueridon service 1 . Please speak to your trainer about RPL if you think this applies to you. either due to prior training or work experience. 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. Where a trainee can already demonstrate a degree of competency. CBT seeks to develop the skills. a process of „Recognition of Prior Learning‟ (RPL) is available to trainees to recognise this.

Competency based assessment requires trainees to be assessed in at least 2 – 3 different ways. An element is a description of one aspect of what has to be achieved in the workplace.Introduction to trainee manual Front Office Travel Agencies Tour Operations. written questions and oral questions. 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 matrix is designed to show you which performance criteria will be assessed and how they will be assessed. inspecting your work or gaining feedback from fellow workers. This can be based on observing your workplace performance. We call them „nominal‟ hours because they can vary e. 2 © ASEAN 2013 Trainee Manual Provide gueridon service . 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. 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. 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. 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. The „Performance Criteria‟ below each element details the level of performance that needs to be demonstrated to be declared competent. This section outlines three ways assessment can be carried out and includes work projects. In fact you will find a summary of each one at the beginning of each Trainee Manual under the heading „Unit Descriptor‟. one of which must be practical. The final heading you will see before you start reading the Trainee Manual is the „Assessment Matrix‟. Remember your trainer is there to help you succeed and become competent. All of these competency standards are available for you to look at. Your trainer and/or assessor may also use other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.g. 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”.

4 Verify the quality and condition of food and non-food items prior to use 2.2 Prepare trolleys and service area for service with equipment.11 Nominal Hours: 25 Element 1: Promote gueridon service to guests Performance Criteria 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 Performance Criteria 2.1 Clean and maintain gueridon trolleys.3 Describe the procedures involved in the provision of gueridon service to guests 1.CL5.2 Describe and promote a range of gueridon menu items to guests and potential guests 1. describe and explain the role of ingredients used in gueridon service of menu items 1.3 Select food and non-food items for service to match menu items 2. utensils and linen 2.Unit descriptor Unit descriptor Provide gueridon service 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.5 Position gueridon trolleys for maximum impact on sales potential © ASEAN 2013 Trainee Manual Provide gueridon service 3 .4 Identify.1 Identify the range of menu items that may be offered via gueridon service 1. equipment and utensils 2.

Unit descriptor Element 3: Prepare and serve menu items Performance Criteria 3.5 Present finished menu items for service in a professional and attractive manner 3.1 Prepare and serve a range of food menu items using the gueridon 3.4 Involve and entertain guests as part of the gueridon service experience 3.6 Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service 4 © ASEAN 2013 Trainee Manual Provide gueridon service .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.

5 2.2 2.1 11 6 2.4 2 1.10 5 Element 2: Prepare gueridon equipment for service 2.17 9 2.3 1.2 3.1 Describe and promote a range of gueridon menu items to guests and potential guests Describe and promote a range of gueridon menu items to guests and potential guests Describe the procedures involved in the provision of gueridon service to guests Identify.5 18 10 © ASEAN 2013 Trainee Manual Provide gueridon service 5 .13 7 2. utensils and linen Select food and non-food items for service to match menu items Verify the quality and condition of food and non-food items prior to use Position gueridon trolleys for maximum impact on sales potential 2.4 1.6 3 1.4 7.1 Clean and maintain gueridon trolleys.4 16.4 2.3 5. equipment and utensils Prepare trolleys and service area for service with equipment.3 2.5 1.15 8 2. describe and explain the role of ingredients used in gueridon service of menu items Select and use appropriate materials on gueridon trolley to assist in the promotion of gueridon service 1.8 4 1.Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects.3 14.5 9.2 1.2 1 Written Questions Oral Questions 1. Written Questions and Oral Questions Work Projects Element 1: Promote gueridon service to guests 1.1 1.2 12.

6 3.4 25.1 Written Questions Oral Questions 19.20 11 3.3 23.22 12 3.5 27.30 16 6 © ASEAN 2013 Trainee Manual Provide gueridon service .4 3.Assessment matrix Work Projects Element 3: Prepare and serve menu items 3.26 14 3.3 3.1 Prepare and serve a range of food menu items using the gueridon Prepare and serve a range of beverage menu items using the gueridon Prepare accompaniments to accompany a range of menu items using the gueridon Involve and entertain guests as part of the gueridon service experience Present finished menu items for service in a professional and attractive manner Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service 3.6 29.24 13 3.5 3.2 21.2 3.28 15 3.

involving the removal of bones. spoons. gestures. communication through the use of postures. or barley A thin piece of bread or toast or a cracker spread or topped with cheese. to add flavour and to lubricate To cut or prepare (meat or fish) as a fillet. usually unconscious. ingestion. injection. or skin contact Appetisers are menu items offered for guests to eat prior to their main course To realise beforehand. fish. water that has been boiled with meat. or other savoury food To cut into slices or pieces. vegetables. as a roast of meat A term used to identify plates. organs or non-edible parts of an animal A style of cooking which alcohol is added to a hot pan to create a burst of flames A source of heat in which to cook of heat Allergy Appetisers Anticipate Body language Broths Canapé Carving Crockery Cuisine Customer Cutlery Dining environment Dressing Filleting Flambé Fuel © ASEAN 2013 Trainee Manual Provide gueridon service 7 . patron A term used to identify knives.Glossary Glossary Term Accompaniments A la carte Explanation Items besides the main ingredient placed on a plate It is the term used for a menu that has individually priced dishes. buyer. forks. facial expressions. caviar. foretaste or foresee Nonverbal. cups. saucers and bowls normally made from china A style of quality of cooking or cookery A person who purchases goods or services from another. A la carte means „from the card/menu‟ An abnormal reaction of the body to a previously encountered allergen introduced by inhalation. teaspoons and service utensils made from stainless steel The dining area Used in salads to combine the ingredients. anchovies. and the like Thin soup of concentrated meat or fish stock.

cooking or serving food on a table near the customer A condition or practice conducive to the preservation of health. responsibilities or step by step instruction to be performed before the start of service Speed To separate into individual serves Domesticated fowl collectively. geese. sweetened and sometimes artificially coloured All the necessary preparation tasks The ability to perform different tasks at the same time The tasks. ducks. turkeys. roots and plants. especially a food dish The act of asking for something to be given or done A particular burden of obligation A term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal.Glossary Term Garnish Generic needs Gueridon Explanation Refers to the decoration of food by the addition of other items Similar or common needs amongst a collection of people The art of preparing. crockery and glassware Service that takes place near a customer table Hygiene Ingredients Jus Liqueur Mise-en-place Multi-task Opening procedure Pace Portion Poultry Recipe Request Responsibility Sauce Sautéing Tableware Table side service 8 © ASEAN 2013 Trainee Manual Provide gueridon service . as chickens. as cleanliness Something that enters as an element into a mixture Juices of the roast Liqueurs are spirits that have been flavoured with fruits. herbs. especially those valued for their meat and eggs. or dish Where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking Items that are placed on a customer table including cutlery. and guinea fowl A set of instructions for making or preparing something.

or expected of a person A collection of people working towards a common goal To clarify An area where a person works or where items needed for the completion of tasks are kept or stored © ASEAN 2013 Trainee Manual Provide gueridon service 9 . falling to.Glossary Term Task Team Verify Work station Explanation A definite piece of work assigned to.

Glossary 10 © ASEAN 2013 Trainee Manual Provide gueridon service .

That said. with other menu items prepared in kitchens in their entirety or to be „finished off‟ using gueridon service. as is still enables the customer to see the cooking process. Gueridon service is a traditional style of service that is commonly reserved for high end establishments as opposed to high volume commercial operations. 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. It is often described as the most complex of cooking methods.Element 1: Promote gueridon service to guests Element 1: Promote gueridon service to guests 1. It is a style of service that is very visual and popular with customers. This is commonly prepared on a moveable trolley which can be positioned in front of each respective table. In today‟s industry this style of service. in its traditional form. cooking or partial cooking of menu items in view of the customer. different establishments will offer variations to suit operational and customer needs. whilst still maintaining high productivity levels. 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. in reality there are many variables that need to come together to ensure its success. 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. Some restaurants may provide various or selected menu items to be prepared through gueridon service. © ASEAN 2013 Trainee Manual Provide gueridon service 11 .1 Identify the range of menu items that may be offered via gueridon service Introduction In summary gueridon service is the preparation. is not widely used in many commercial cookery establishments due to the high level of labour involved in the preparation of dished. Whilst this summary may suggest that this style of service is easy. as it adds a dimension of entertainment and enhances the dining experience.

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. 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. 12 © ASEAN 2013 Trainee Manual Provide gueridon service . kitchen staff or front of house staff. either to be prepared by chefs.Element 1: Promote gueridon service to guests This manual will explore the different roles and aspects of gueridon service in today‟s dining environment and provide practical suggestions and techniques that can be implemented for operational success. Disadvantages of gueridon service Whilst there are many advantages of gueridon service. 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. close to the customer Reduces space that can be used for more tables and chairs. Each establishment will have selected items that will be offered through gueridon service. Range of menu items offered The range of menu items that can be prepared through gueridon service is endless.

either entirely or finished using gueridon service. may be served hot or cold and can reflect ethnic flavours from many countries. In addition risotto or rice items are also prepared in this manner. Options include: Clear soups Broths Purées Cream soups Bisque – a thick. Soups may be classic or contemporary. Different procedures used in preparing. cooking and serving menu items will be described later in the manual. Soups A traditional course on many menus. 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. © ASEAN 2013 Trainee Manual Provide gueridon service 13 . These may be pre-prepared and/or prepared or finished at the table. Pasta Pasta is a common item that is prepared using gueridon service. It is a popular menu item served using this format as it is relatively quick. They may be also known as „entrees‟ and may include: Hors d‟oeuvres Canapés Savouries Antipasto Tapas Finger foods Sandwiches. soups provide low food cost items for many premises. Appetisers Appetisers are menu items offered for guests to eat prior to their main course. creamy soup based on shellfish.Element 1: Promote gueridon service to guests Following is a list of possible menu items that may be prepared.

to add flavour and to lubricate. Vinaigrette is a mixture of oil. fish and seafood can be the stand-alone ingredient for a dish (such as steak. tomato. By preparing salads and dressings in front of the guest. Salads may be classical or contemporary. Salad dressings Most salads normally have a dressing to accompany it. This salad comprises lettuce. Meat includes: Beef Lamb Veal Goat Pork. but there are many others. parmesan cheese and lemon juice. 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. It is also commonly served with cooked sliced chicken. Salads are usually served with a dressing to combine the ingredients. vinegar. they are able to decide the amount of each ingredient is added to reflect their preferences. varying in ethnic and cultural origins. Meat and poultry Staple ingredients in many menu items meat. and may contain a variety of cooked and uncooked ingredients. anchovy. to name a few items. 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.Element 1: Promote gueridon service to guests Salads Healthy eating has seen the popularity of salads increase. warm or hot. fillets of fish. served either cold. Caesar salad is the most popular salad made in front of the guests. 14 © ASEAN 2013 Trainee Manual Provide gueridon service . cooked egg. or lobster) or they can be ingredients in other menu items such as sauces and wet dishes. Salads can be served in simple form such as a „green salad‟ containing a limited amount of traditional cold items such as lettuce. Salads may exist as a stand-alone menu item (such as a „Warm Chicken Salad‟) or as an accompaniment to a main course dish. bacon. The two main dressings are vinaigrette (French dressing) and mayonnaise.

fish may be cooked in kitchens and brought out to the guest whole. Fish can include: Flat fish Round fish Fillets Whitefish Oily fish. Smaller chunks or slices of meat may be cooked in front of the guest using the sautéing method. Fish Fish may be fresh. Seafood Seafood includes: Shellfish Molluscs Crustaceans Octopus and squid. They be prepared as a dish in the own right or to accompany a meat or pasta item in a dish. In many cases these food items will be prepared and cooked in the kitchen. Vegetables There are many vegetables that may be prepared. As most seafood items undergo a quick cooking process. The staff member will then filet the fish in front of the customer. such as oysters. they may simply be opened or cut in front of the guest. © ASEAN 2013 Trainee Manual Provide gueridon service 15 . salmon and sushi. In many cases. using a roasting method. with gueridon service focusing on carving. In the case where seafood is served cold and/or uncooked. preparing vegetables and sauces and serving to the customer.Element 1: Promote gueridon service to guests Poultry includes whole birds or cuts and includes: Chicken Turkey Squab Pheasant Duck Goose. This method will be explained later in the manual. cut or cooked in front of the guest. this will be done in front of the customer. frozen or preserved and can be obtained from the sea of from freshwater.

Element 1: Promote gueridon service to guests 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. 16 © ASEAN 2013 Trainee Manual Provide gueridon service .

or even sweet to be served with a dessert. Roast pork. red currant compote. Accompaniments for roasts They include horseradish sauce. mint sauce or mint jelly. The juices of the roast are called „jus de rôti‟. stewed prunes. This is particularly true with roasted meat. cranberries or stewed pear compote. The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour. accompaniments and garnishes Sauces. sauces can be strongly flavoured. for example. 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. grilled pineapple. moisture. hot and spicy. © ASEAN 2013 Trainee Manual Provide gueridon service 17 . If the jus de rôti is thickened. rich and creamy. it is called jus lié. They can be thick or thin. and cranberry sauce. garnishes and accompaniments are additions to the main ingredients of a meal. mustard. can be served with apple sauce. an acidic accompaniment will aid digestion and cleanse the palate. and properly reduced to concentrate the flavours. Many dishes will have sauces to compliment them. Sauces Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal.Element 1: Promote gueridon service to guests Sauces. Common accompaniments may include: Vegetables Fries Steamed or fried rice Salad Salsa. Sauces come in a variety of different styles and consistencies. richness and visual appeal. or dish. Depending on the purpose. If the roast is fatty. aroma and overall presentation of the meal. They are the classical sauces served with roasts and should be free of impurities and fat. They can be used to enhance the flavour. Sometimes the accompaniment also comes with a garnish of its own. colour. or light and delicate.

Garnishes will also vary to complement each item. © ASEAN 2013 Trainee Manual Provide gueridon service 18 . condiments and accompaniments Fruits. poultry and game as well as specific types of fish and seafood. colourful. flavourings. flowers and salad items Aquatic plants such as seaweeds Specialist cheeses and dairy products Sweeteners such as palm sugar. an item that is seen as „standard‟ in one establishment may be regarded as „specialist‟ in another. Garnishes should be fresh. Garnishes come in a variety of shapes and sizes. spice mixes and herbs Garnishes Seeds and nuts Grains. dill. basil Carrot twirls Vegetable juliennes Croutons. but enhances the flavour of the dish ingredients. rosemary. spices. honey and glucose Fats and oils Bush foods. Specialist cuisine food items Specialist cuisine food items commonly relate to cuisines of various cultures but can also include specific cuts of meats. In some cases.Element 1: Promote gueridon service to guests Garnishes Garnish refers to the decoration of food by the addition of other items. edible and should be suited to the meal. The way the item is „grown‟ may also classify an item as „specialist – for example organic vegetables or grain-fed beef. Not only does garnish add visual colour and texture. depending on the meal being served and the level of service required. For example. Other food items that could be seen as „specialist‟ could include: Offal Aromatics. eye fillet could be regarded as a specialist cuisine item if it is not normally used but required only for a certain dish. rice and pulses Fungi Preserves. Common garnishes may include: Lemon wedges Herbs including parsley. vegetables.

the entire dessert item may be cooked in front of the guest. Cheshire. Fruit A growing focus on healthy eating has seen increased uptake of fruit in premises. Fruit may be sliced or cooked in front of the guest. Strawberries flambéed in this manner are popular. sliced and served with suitable accompaniments. commonly served as a dessert. Quite often dessert items are also flambéed. the cooking of these items is simply not possible to be completed in front of the guest. In the case of cakes and puddings. © ASEAN 2013 Trainee Manual Provide gueridon service 19 . It is often prepared in a chafing dish in full view of the guests. with the addition of alcohol to the cooking process. In some properties a separate menu is used for desserts. In this example. geographical. They are served hot with a sauce of sugar. In some cases. orange juice. Not only does this adds flavour but provides a very visual impact. This is a common approach with crepes. bombes and parfaits. and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit. however they may be portioned. Crepe suzette is the most popular menu item prepared in gueridon service as it is not only quick to make but is very visual. 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. Cheddar. cakes and flans Fritters Prepared fruit Soufflé Crepes and omelettes Ice cream. For example. Brie and Gouda to name just a few. They can be either hot or cold – many are served with sauces – and include: Puddings. Others such as Stilton and Gorgonzola can be said to be associated with certain localities where they were not necessarily made. cheeses being made in certain localities are normally given the name of that locality. Fruit Salads are also another popular salad.Element 1: Promote gueridon service to guests Desserts Desserts are served after the main course and also known as „sweets‟. but by no means exclusively.

White Mould.soft cheese. Provolone and Haloumi. Beverages To date. 20 © ASEAN 2013 Trainee Manual Provide gueridon service . Cheshire and Red Leicester.cow. Surface Ripened Cheese Camembert and Brie. goat. semi-hard Source of milk . sheep Fat content . Pecorino. Hard Grating Cheese Parmesan. Eye Cheese Edam. crackers or bread. part skim Method of ripening . Common types of cheese Fresh Unripened Cheese Feta. Romano and Pepato. Cream Cheese.Element 1: Promote gueridon service to guests Cheese classifications Cheese can also be further classified into sub categories based on their: Texture . interior ripened. Cheese is normally sliced or portioned and served with a variety of accompaniments including fruit. Surface Ripened Cheese Specialty Washed Rind Cheese. Neufchatel and Mascarpone. we have looked at a variety of food items that can be prepared tableside for customers. Havarti and Swiss-style Cheese. nuts. Gouda. Colby. Mould Ripened Cheese Blue vein. However there are many beverages that can also be prepared to add an element of service to the customer.full fat. Bocconcini. The most common classification is by texture.surface ripened. Cheddar Varieties Cheddar. These include: Hot and cold beverages Alcoholic and non-alcoholic choices Coffees and teas. Stretched Curd Cheese Mozzarella.

Rum Café de menthe – Crème de menthe Highlander coffee – Scotch whisky Gaelic – Scotch whisky Irish coffee –Irish whiskey. 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. 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. © ASEAN 2013 Trainee Manual Provide gueridon service 21 . 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 Café Royale – Brandy Café Monte Carlo – Brandy French – Brandy Normandy – Calvados Caribbean . It may also be served with an accompanying item such as a biscuit. to accompany a dessert or to conclude a meal. These normally consist of: Cognac Armagnac Calvados Liqueurs Port.Element 1: Promote gueridon service to guests Speciality Coffees As a specialty. 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. various spirits and liqueurs can be combined with hot coffee and fresh double cream to make a dessert in its own right.

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.Element 1: Promote gueridon service to guests 1. but to provide them with options of menu items that will or will not be provided through various cooking styles. they are often willing to try it. and other menu items that are prepared in the kitchen. As many customers will not have experienced this style of service before. Items that may need to be covered include: Menu items prepared through gueridon service Method of preparation Cooking time. “made fresh this afternoon”. then don‟t describe it as “juicy and succulent.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. This is especially true in relation to menu items prepared using the gueridon. “delicious”. and the menus have been distributed. but also make sure you are not misleading in what you say. It is important to remember that you don‟t want to push the customers into any particular menu item. Make sure you speak clearly. service styles and/or any waiting times that can be expected. prices. 22 © ASEAN 2013 Trainee Manual Provide gueridon service . make sure you make them sound appealing by using descriptive words like “succulent”. melt in the mouth”. confidently and audibly. If you know the steak is tough. your next task is to inform the customers of items that are available through gueridon service. “fresh this morning”. When describing items. Providing information to guests When all the guests are seated. All descriptions must be honest and truthful.

bar or venue knowing exactly what they want to eat or drink. or perhaps they have a standard meal or drink that they always have when they dine out. the fourth option is the most customer-focused method. but there are usually some who have difficulty deciding and ask the predictable question. whether they like chicken. whether they prefer plain food or dishes with sauces and added flavour – and then recommend an appropriate dish that complies with their responses.Element 1: Promote gueridon service to guests Making recommendations Many guests will be able to work out what they want to eat. 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. 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. As mentioned. Obviously. 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. 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 don‟t 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. © ASEAN 2013 Trainee Manual Provide gueridon service 23 . 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. For example. Perhaps they have eaten at your dining room before and want to experience the same dish again that they had last time. meat or pasta. the words you use and the comparisons you make with other products. 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. 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. “What do you recommend?” When this occurs.

there are a number of ways to promote gueridon menu items including: Use of menus. Promoting pre-dinner drinks It doesn‟t cost anything for waiting staff to suggest a pre-dinner drink to customers. a glass of sparkling wine. 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. fliers and brochures. Many customers can be sold a pre-dinner drink if they are given the opportunity to buy one. 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. For example. By definition. 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 Harvey‟s Bristol Cream” © ASEAN 2013 Trainee Manual Provide gueridon service 24 . in their hand etc Provide a social lubricant for events or parties. a pre-dinner drink is any drink taken before the meal.Element 1: Promote gueridon service to guests Promoting gueridon menu items Normally the presence of a gueridon trolley itself will raise interest amongst fellow diners. attractively laid out. 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. a beer or even a mixed or soft drink. a cocktail. 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. The type of offer made should factor in the people who are being spoken to. an older party may favour sherry and traditional cocktails while a younger group may prefer more contemporary products. It can be an aperitif. 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. Besides the mere presence of the gueridon trolley. wine lists. recipe sheets.

beers from 24 countries and a wide selection of traditional aperitifs. 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. This means when preparing food items you must be aware of their final use so you can use this information to guide your actions. it should also contain: Current cost of ingredients Current selling price Current „food cost percentage‟ © ASEAN 2013 Trainee Manual Provide gueridon service 25 . a standard recipe should be followed to ensure consistency. 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.1 of this manual. 1.” Promoting after-dinner drinks Many staff fail to take advantage of the opportunity available through promoting afterdinner drinks. Use of recipes Like with the preparation of any food or beverage item. 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. Traditional drinks after a meal are: Liqueurs Cognac Port Muscat Tokay Frontignac. the wide selection of food and beverage items that can be prepared through gueridon service has been identified. In addition to the food-related aspects of a recipe.3 Describe the procedures involved in the provision of gueridon service to guests Introduction In section 1.Element 1: Promote gueridon service to guests “Can I get you a drink before you start? We have an excellent selection of spirits.

Portioning Portioning means controlling the size or quantity of menu items to be served to each customer. when it is finished Assembly description – description of how to put the dish together on the serving plate/ dish. If they are too small customers will be left disappointed as they will not feel they have received value for money. and be presented. House policies and practices will dictate what is required in regard to portion sizes. 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. Excellent purchasing and storage can count for nothing if portion sizes are too generous. and/or by trimming bones on cutlets to a certain length. Trimming meat gives it a more appealing presentation. Trimming To prepare meat for various culinary uses. This will increase eye appeal and enhance the dining experience of the customer. It is essential that portion sizes are accurate. it is most likely the meat will require some cleaning and trimming of excess fat cover. especially when they pay a high price for a meal. 26 © ASEAN 2013 Trainee Manual Provide gueridon service . the expected profit margins will be reduced. Trimming is the cutting of an initial cut of meat to a certain required shape and size. This is achieved by trimming the fat coverage down to a required thickness. 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. lymph nodes. whilst the customer may be happy. lamb or pork. veal. Customers object to being served inadequate and inconsistent sizes. This highlights the need for portion control (and waste control) throughout kitchen operations. be it beef. When meat has been trimmed it is then ready for cutting into useable restaurant cuts such as steaks and chops. If portion sizes are too big. connective tissues and blood vessels.Element 1: Promote gueridon service to guests Photograph of the dish – a colour photo to show the way the dish should look.

cleaning. medium or coarse particles.Element 1: Promote gueridon service to guests Peeling This procedure normally relates to the preparation of vegetables and fruits. trimming and cutting fruit and vegetables is a common task in gueridon service and will often take up a large part of tasks. naturally. minimises wastage. They should be peeled or scraped thinly to remove only the skin. many need to be peeled and trimmed. Washing. fruit and vegetables is available for use in gueridon service and knowing how to prepare them correctly is essential. to help aid cooking or enhance presentation. medium or large To cut into very fine. Cutting can be used before.1. medium or coarse) Cutting into even cubes. as most nutrients are just below the skin/surface. often to portion menu ingredients. broad. which may be small. irregular strips Examples of Use Bread slices Onion rings Chopped parsley for salads and duxelles Chop Dice Macedoine Brunoise Lettuce. for use in coleslaw Shred Crush To squash into fine. usually by using a sawing action To cut food into uneven bits by using short. Thin peeling also. often by using the side of the knife Garlic © ASEAN 2013 Trainee Manual Provide gueridon service 27 . After vegetables and fruits have been washed and cleaned thoroughly. As seen in section 1. Cutting Cutting is a common procedure used in gueridon service. during or after the cooking of menu items. Method Slice Description Cutting a thin. sharp blows (food may be chopped fine. for use in salads Cabbage. The following table lists and describes the most common types of cuts used in basic preparation. flat piece of food. a wide variety of meat.

smaller slices or portions are removed from the main piece of meat. it applies to all meat products. whilst also used to make smaller portions. Normally the ingredients are cut into small pieces or slices to help speed up the cooking process. This can refer to the preparation of a salad through to exotic curry dishes. whisking. it is important to handle fish as little as possible. whether cooked or raw. Carving Depending on the menu item being carved. Sauté comes from the French word „sauter‟ which means „to jump‟. depending on the dish. combining These procedures are commonly associated with the preparation of dessert items. Filleting Filleting means to remove the edible flesh away from the inedible parts including scales. Sautéing Sautéing is where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking. organs etc Whilst the term is often associated with the preparation 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. bones. Filleting of fish may be done before or after cooking. the term serves different purposes. This is done for a dramatic effect and to develop a rich flavour of the liqueur to the foods without adding the alcohol. When carving meat. Assembling This is a common procedure in gueridon service and is the collecting and arranging of all necessary ingredients. The preparation of fish in front of customers involves basic skills which staff needs to acquire. This procedure is often performed during the preparation process.Element 1: Promote gueridon service to guests Mixing. that constitutes a menu item." Flambé means to ignite foods that have liquor or liqueur added. Due to the physical processes of filleting and cutting of fish. 28 © ASEAN 2013 Trainee Manual Provide gueridon service . Flambéing The term flambé is a French word meaning "flaming" or "flamed. also can be used to help create visually aesthetic designs. Carving of vegetables.

Element 1: Promote gueridon service to guests Serving This means to present the menu item to the customer. Whilst most people have an understanding of the different menu items and ingredients used in gueridon dishes. and placement of food. 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‟. You can get good food anywhere but excellent service is truly rare. transferring. Silver service and/or plate service techniques. At some stage the prepared item must be given to the customer for their enjoyment. folding. preferences and questions of the customers. this primarily refers to: Menu items Ingredients Methods of preparation of cookery Culinary styles Time to prepare or cook © ASEAN 2013 Trainee Manual Provide gueridon service 29 . The different steps associated with these gueridon procedures will be discussed in more details in later stages of this manual. the act of service is common in all situations. How this is done will differ depending on the establishment and the menu item.4 Identify. the nuts are local or if there is a beverage that they can recommend. Helping guests to make a decision about what they are going to eat and drink is all part of that service. including lifting. whether the scallops are fresh. Whilst gueridon service can often relate to different preparation and cooking procedures. It will also encourage them to tell their friends all about your establishment. 1. Providing assistance to customers in relation to the selection of menu items means applying your product knowledge to the needs. Therefore it is essential gueridon servers have a good understanding of product knowledge. 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. not so much the food that distinguishes one establishment from another. This often means serving is conducted through the techniques of silver or plate service. some customers will seek some kind of assistance even if it is just an enquiry about the vegetables that are being offered that day. When explaining food items prepared in gueridon service.

may in fact eat eggs.Element 1: Promote gueridon service to guests Portion sizes available Alternate or substitute items in dishes Prices Ingredients that customers commonly are allergic to. can result in the property being sued. 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. 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. not to mention the possible health issues associated with the physical reactions some people can experience when they eat the “wrong” food. 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. This last point is extremely important. heart conditions Specific diets that are mentioned. increased blood sugar levels and other reactions that diners may have to various foods or substances. which opens up a wider range of dishes for you to recommend. how they are prepared and the ingredients Investigate in more detail when customers state they have a special need. These consequences such as the possibility of anaphylactic shock. It is essential to customers have a clear understanding of the ingredients that will comprise their meal. one person who advises you they are a vegetarian (see below). 30 © ASEAN 2013 Trainee Manual Provide gueridon service . For example. 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. 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. Their dietary and cultural needs are important to customers.

customers with special dietary needs can be accommodated simply by suggesting „healthy‟ foods:   Meats that are lean. These procedures may be included in the Emergency Management Plan for the premises In many cases. for example. garlic and ginger to add flavour. Whilst the server may be preparing the dish in front of the customer. the guest indicated a general hint that they were „on a diet‟. to cater for customers with special dietary needs.Element 1: Promote gueridon service to guests 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. either taken from the regular menu or which can be produced „to order‟. especially where individuals have an allergy to certain products. lean meat and „plain‟ cooking styles such as steaming or grilling are most appropriate. and conform to the portion controlled size required by the customer. and are able to order suitable dishes based on your advice as to what is available in the kitchen. Low-salt meals require the preparation of foods without the use of salt. Low-fat meals require meats that are lean.  These food items would all be acceptable where. But there is more to it than that. It is a useful tool to develop a list of dishes. many ingredients may have been compiled by kitchen staff Ensure. Many pre-prepared items must be avoided and all foods that are salted or pickled must also be avoided. Fresh foods. 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. Kitchen staff will use salt substitutes and other items such as herbs and species. sugar and salt. In addition. low-fat fish. © ASEAN 2013 Trainee Manual Provide gueridon service 31 . Diabetic meals should be low in fat and sugar. 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. Low-calorie meals are similar to low-fat meals focusing on the reduction of fat and sugar from the dishes. if you are unsure. trimmed and fat free low-fat dairy products and the use of other low-fat ingredients and alternatives such as margarine. serve size may be a factor and the dish may need to be of limited dimensions. fat. 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 preprepared 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.

Other variations include vegetarians who have decided to eat one type of meat. domestic birds such as chicken and turkey and fish with fins and removable scales. and the use of specific gluten-free foods. Kosher meat may only be sourced from certain allowed animals such as ruminants with split hooves. 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‟. 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. and the term „vegetarian‟ is one that has the potential to mean many things to many people. there are several types of vegetarianism (see below) and it is worth asking the guest who mentions they are vegetarian. For example. Vegetarians Those who state they are vegetarians are also worthy of special consideration. exactly what sort of vegetarian they are. but not others. barley and oats. while to another it means not eating any animal products at all. The person may also stipulate that they are served only raw/unprocessed foods. a porco-vegetarian has elected to consume pork and pork products but will avoid all other meat types. Asking questions to determine the person‟s exact requirements is important. 32 © ASEAN 2013 Trainee Manual Provide gueridon service . poultry or fish. A full understanding of kosher food is complex and the following notes are designed to provide an overview rather than a detailed study. eggs or dairy products and doesn‟t eat foods derived from animals such as gelatine. They don‟t eat eggs but they eat dairy products Pescatarians – people who don‟t eat meat. Fruit and vegetables. 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. poultry. rye. 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‟. To some people. nuts and brown rice are alternative sources of fibre. Generally a vegan can be seen as anyone who doesn‟t eat meat.Element 1: Promote gueridon service to guests Gluten-free meals mean the elimination of gluten found in grains such as wheat. They eat dairy products and eggs but not meat of any kind of meat. fish. poultry or fish Lacto-vegetarians – they don‟t eat meat. or foods that have not reached a temperature of above 46ºC because they believe foods above this temperature have had some of their dietary goodness removed. subject to personal taste. In truth. being a vegetarian simply means not eating any meat.

Muslims eat „Halal‟ food – that is.Element 1: Promote gueridon service to guests All ruminants must be slaughtered by special slaughtermen according to Jewish law. In addition. or Haram. mushrooms. are deemed „mashbooh‟ and should be avoided because of their uncertain origin. customers are also quite interested to know the ingredients in dishes and how they compliment the dish. or the entire meal. Muslims may also not drink alcohol. supervision and requirements. 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. 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. While they are not total vegetarians. They generally shun spicy foods. Any foods that are not obviously Halal. A limited number of establishments have addressed the needs of those seeking kosher food and provide all necessary prerequisites. carnivorous animals. This is especially important in gueridon service where the server themselves will be preparing an element of the meal. garlic and onions but will eat other genuine vegetarian dishes that are not bitter. food which is allowed or lawful. This can include the level of chilli. spices and cream etc. Foods that are not Halal are referred to as „Haram‟ and these foods include pork and its by-products. They advertise their ability and capacity to provide these services and a web search will readily identify them. and during food preparation. sour or salty. Hindus have a great respect for food and the way it interacts with other aspects of day-today life. Not only does knowledge about different ingredients of a meal that you have a role in preparing help the customer to understand it. © ASEAN 2013 Trainee Manual Provide gueridon service 33 . including special cleaning techniques and resting periods between usage. they do not each much meat seeing the killing of animals for food as bad karma. it also demonstrates you knowledge and competency in being able to successfully prepare it. customers may request a substitution of ingredients or different amounts of a particular ingredient. making it kosher). any animal not slaughtered according to special requirements. blood. birds of prey and animals without external ears. Explaining role of ingredients Whilst most information about ingredients may be focused on catering to dietary or cultural requirements.

assemble or display small items or entrees preceding main meals Dessert trolleys – these trolleys may be used to display and carve different dessert. Whilst the preparation of dishes is complex enough in a commercial kitchen environment. based on the menu items being promoted. with different procedures being performed by staff. This can include specialty coffees. They are normally used to visually tempt customers are opposed to playing an active role in the cooking process of desserts. 34 © ASEAN 2013 Trainee Manual Provide gueridon service . Section 3.5 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.Element 1: Promote gueridon service to guests 1. fruit and cheese dishes. these challenges increase dramatically when using gueridon service. as all necessary equipment. As can be seen in this manual. ingredients and cooking aids must not only present. a great variety of dishes can be prepared using this method. cognacs and ports. but also the necessary equipment and utensils that may also be required. That is the domain of a flambé trolley Liqueur trolleys – these trolleys are used to prepare and display a range of beverages either to be served during the meal. but can neatly by placed on a guerdon trolley. such as wine. utensil.1 of this manual will detail the different steps associated with preparing different food menu items using gueridon service. commonly using a flambé or sauté 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 d‟oeuvres trolleys – these trolleys are required to cook. Each of the dishes and procedures performed will individually have their own requirements. or at the end of a meal. Types of gueridon trolleys Types of gueridon trolleys may include: Flambé trolleys – these trolleys are primarily used to cook food items. This section will identify different types of gueridon trolleys.

This section will highlight the different types of procedures used in normal gueridon operations.Also known as a „chopping board‟.The carving fork has two prongs and a long handle. 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. Never cut on an unyielding surface such as ceramic. © ASEAN 2013 Trainee Manual Provide gueridon service 35 . Modern knives are usually made of stainless steel or high carbon stainless steel. A steel is an essential part of your knife kit Carving boards . A thin-bladed knife is best for carving Carving fork .The knife is the cook‟s basic tool. These fuel sources must be operational with the sole purpose of keeping roasted items warm. the types of equipment and trolleys required on a trolley will reflect the item and procedures being used.Steel is used to maintain the cutting edge of a knife. 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 . especially roasts will be the use of a: Heat lamp Warming tray. It is also used for lifting and turning meats so it must be strong enough to carry heavy loads Steel . Carving Fuel Source The usual fuel source for carving. cutlery or vessels Ladles for serving sauces and accompaniments Service towel Towel for cleaning trolley. You should always carve food on a cutting board. The last thing you want to do is run back and forward between the table and kitchen. stone or metal as it will damage the knife blade Spoons and meat forks Any service crockery. as identified in Section 1. without any further cooking.3 of this manual. It is used to secure the meat when carving.Element 1: Promote gueridon service to guests Equipment & utensils As mentioned. Wooden or nylon boards are the most popular.

36 © ASEAN 2013 Trainee Manual Provide gueridon service . Filleting Equipment and utensils Common items include. to: Service set Copper or other appropriate pan Service towel Cooking utensils Serving cutlery. Equipment items include. Equipment and utensils Like when carving. normally using gas. crockery and dishes Matches. Therefore it is important that there is sufficient gas to undertake this activity for an entire shift.filleting knife and chef‟s knife Scissors . but are not limited to: Service set Fish spatula Service towel Knives .used to remove small bones. it is essential when items are prepared and / or cooked at the table that all the necessary items are present and easy to reach. but are not limited. Salads Equipment and utensils 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.Element 1: Promote gueridon service to guests Sautéing Fuel Source Sautéing is cooking over high heat.used to cut off fins and smaller bones Tweezers .

but are certainly not limited to: Silver service gear Crockery items Silverware Sauce boats Serving spoons and ladles Serving plates. General equipment and utensils Besides the equipment and utensils identified above general equipment and utensils include. staff must ensure there is sufficient gas to cater for the entire shift. © ASEAN 2013 Trainee Manual Provide gueridon service 37 . bowls and platters Glassware Linen and napkins Matches or lighting source Rubbish bin. Desserts Fuel Source As gas is normally used in this cooking process. Equipment and utensils Common equipment used in the serving of flambé 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.Element 1: Promote gueridon service to guests Cheeses Equipment and utensils 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.

Need for safety equipment Managers have a responsibility for ensuring all necessary safety and first aid equipment is on hand. water. LPG Gloves. 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. in an environment focused on the safety of staff. 38 © ASEAN 2013 Trainee Manual Provide gueridon service . Therefore a dining establishment must take necessary precautions to ensure that the dangers are minimised to the greatest degree. You may require the following: Fire extinguishers or fire blankets Knowledge about location and operation of shut off switches – power. many customers enjoy this style of service and its demand will ensure it remains an active part of many dining experiences. Whilst there is added danger. facemasks and protective goggles Appropriate small equipment. aprons. thermometers First aid kit Knowledge of emergency procedures. steam.Element 1: Promote gueridon service to guests Fire and safety equipment Whilst kitchens are designed to serve large quantities of food. linen and clothes to name a few. 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. gas.

suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date. 1. describe and explain the role of ingredients used in gueridon service of menu items.Element 1: Promote gueridon service to guests Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. 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.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 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.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. © ASEAN 2013 Trainee Manual Provide gueridon service 39 . 1.4 To fulfil the requirements of this Work Project you are asked identify. 1. 1. You must submit documentation.

Element 1: Promote gueridon service to guests

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.

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© ASEAN 2013 Trainee Manual Provide gueridon service

Element 2: Prepare gueridon equipment for service

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 (SOP‟s) 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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Element 2: Prepare gueridon equipment for service

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, don‟t sneeze or cough over the equipment; don‟t 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 manufacturer‟s 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.
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whisks. knives. utensils and linen Introduction In Section 1. cleaning sponges and other auxiliary items that support the gueridon process Filling and preparation of condiments and proprietary sauces – any condiments. napkins. Some may be used in flambé or as a cooking ingredient or as a standalone beverage © ASEAN 2013 Trainee Manual Provide gueridon service 43 . take the time and make the effort to get the right size. you may not have had the time to complete a major clean of a gueridon trolley or surface area.Element 2: Prepare gueridon equipment for service Cleanliness after service When cleaning equipment.5 of this manual a detailed list of equipment and utensils. This is a French term meaning „to put in place‟. Mise en place Selecting and assembling the equipment and utensils needed for gueridon service is part of the process known as „mise-en-place‟. spoons. 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. 2. During service. It means getting everything ready before you start cooking or preparing items in front of customers so that you don‟t 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. commonly used for various gueridon procedures was identified. you must remember every piece of food service equipment must be cleaned „after service. but at the end of the shift it is important that that guerdon trolley is immaculate. When choosing the utensils or equipment for use in gueridon service. and that they are of the necessary size and number. serving dishes and utensils Ensure you have sufficient fuel sources.2 Prepare trolleys and service area for service with equipment.   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.

3 and 2. Not only check all the equipment that is to be used. The steps associated with selecting menu ingredients will be detailed on Sections 2. In many cases you do not have the luxury of running back and forward from the kitchen to get forgotten 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. 2. 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. 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 44 © ASEAN 2013 Trainee Manual Provide gueridon service .4 of this manual. This may include the preparation of: Clean pots and pans Clean chopping boards and knives Pre-prepared ingredients. 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. but ensure that they are maintained on a regular basis. in various states of readiness Ingredients are assembled and are complete for each food item Sufficient stock to adequately perform the shift. 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.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.Element 2: Prepare gueridon equipment for service Provision of basic maintenance to trolleys and burners – this is essential as you don‟t want equipment to become faulty.

regardless of who does the cooking the dish will turn out the same every time. 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 © ASEAN 2013 Trainee Manual Provide gueridon service 45 . Identify ingredients according to recipes A „tried and true‟ recipe is as valuable as any other tool you use in the kitchen.Element 2: Prepare gueridon equipment for service 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. A recipe is a formula which lists all the ingredients required and the method necessary to prepare a dish. there will be times when you will need to adjust recipe quantities either up or down to suit the number of portions required. Whilst recipes are prepared to produce a set number of serves/portions. 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. Normally for gueridon service. The Standard Recipe Standard recipes form the basis of the food control system. ingredients will be identified in individual portions if it is to be completely prepared and cooked in front of the customer. 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. A good recipe is as important as a good knife. The purpose of a recipe is to control the production of food so that it will be consistent in both quality and quantity. This also applies to gueridon service.

such as: They are a form of communication from management to staff – ensuring the required standard in food production is maintained regardless of who is responsible Ensuring the food produced by anyone at anytime is consistent – thereby building customer confidence in your establishment and its food They avoid unnecessary costs – enabling all menu items to be produced within calculated costs and to required quality standards commensurate with that cost. Assemble ingredients according to the correct type and quantity Assembling ingredients for a recipe is a central part of mise-en-place and highlights the need for planning and preparation in all food activities.Element 2: Prepare gueridon equipment for service Write accurate food orders Assist in the training of new staff. Whether standard recipes are used or not. customers and the operation. Advantages of using recipes Advantages of using standard recipes include benefits to staff. Checking for suitable quality of food items and their ingredients will be discussed in the next section. the success and timing of food service can be attributed to proper preparation. This begins with planning including: Ordering the correct ingredients Carrying sufficient stock on-hand to meet demands Selecting the correct recipe Correctly interpreting the ingredients so correct/appropriate ones are used Correctly weighing and measuring ingredients Choosing and preparing the correct equipment. 46 © ASEAN 2013 Trainee Manual Provide gueridon service .

Given that gueridon service is often associated with top end products and matching prices. beef sirloin steaks. it is important to remember that the quality of food items selected must match the price being charged. grilling demands we use the top quality and more expensive cuts of meat such as pork cutlets and medallions. Selecting appropriate quality Many texts and cookery books will urge you to only ever use „top quality‟ ingredients on the basis you can only expect a high quality end product if you use high quality ingredients. it is also important to remember that the quality of the items selected must match the standards of the establishment. Given that gueridon service is performed in front of the customer. However. For example. lamb chops. and there are many instances where ingredients of less than top quality can be quite satisfactorily used. certain cheaper cuts of meat may lend themselves to certain methods of preparation. Similarly. but using the same stick in a salad or „Cheese and Greens‟ would be totally unacceptable. first look at the standard recipe card and use what has been prescribed there.Element 2: Prepare gueridon equipment for service 2. Indeed lower quality (and hence lower cost) items will be deliberately listed on the recipe card. there is a greater need for better quality items which give a higher level of presentation. such as in its raw state. which is not possible in normal kitchen operations.4 Verify the quality and condition of food and non-food items prior to use Introduction Not only is it important that the correct ingredients are selected. For example. Tbones and beef tournedos. it is not always the case. At the end of the day it must be remembered that customers must receive value for money. in a soup or a puree) then less than perfect/top quality vegetables etc may be used. © ASEAN 2013 Trainee Manual Provide gueridon service 47 . in their correct type and in their correct quantity. Whilst there is a fair degree of truth in this. using limp celery or carrots as part of a dish may be quite acceptable. If the dish is to be cooked in a certain way (such as a stew or braise. they will be able to see the ingredients a lot closer and also in forms. Where no standard recipe card exists it is important to consider the dish in question. When determining the quality of the ingredients to be used. where the food item is being used or served in its raw state. Therefore ingredients cannot be hidden behind doors or in cooked dishes.

couscous and even potatoes Prepare nuts and seeds Marinate meats Prepare batters and coatings Prepare bread crumbs Prepare salad dressings Prepare sandwiches Cut / portion desserts Make of sauces Par.cooking items Heating or cooling items Wrapping and preparing individual portions. pasta. staff should look at products carefully and think about if they would like these items served to them if they were a customer. polenta. gnocchi. Some of these tasks may include: Wash and clean food items Cut food items Peel and trim fruit and vegetables Turn vegetables Julienne items Prepare garnishes Prepare accompaniments Collect oils and other cooking agents Prepare diary items including milk. creams and butters Cut cheese pieces or wedges Measure. sift and measure farinaceous products farinaceous means a product which contains flour or which has a high starch content such as cereals. pulses. rice. © ASEAN 2013 Trainee Manual Provide gueridon service 48 . there is often a great deal of preparation that needs to take place to ensure that time is efficiently used when it is „show time‟! Many of these activities may be performed by kitchen staff or may be in the domain of gueridon servers. Quite simply.Element 2: Prepare gueridon equipment for service Checking quality of foods items Each establishment will have their own quality checks that need to be conducted. Conducting preparation activities Even if all cooking or carving is to be performed in front of the customer.

Where and when to position trolleys is critical. For example hot item must remain hot. safety considerations must be considered. © ASEAN 2013 Trainee Manual Provide gueridon service 49 . Whilst in use When trolleys are being used they must be placed in a location that enables interaction with the selected table whilst not disturbing other tables or affecting walkway areas. In many cases.Element 2: Prepare gueridon equipment for service 2. These trolleys often contain knives and other potentially hazardous items that should be kept at a safe distance away from customers. This will be explained in more detail later in this section. In addition. Type of trolley Naturally. cold items must remain cold and all items should not be kept in the Food Temperature danger zone (between 4 and 60 degrees Celsius) for more than two hours. it is not practical to have all trolleys out at once. Display trolleys For examples display trolleys should be placed in a location which will catch the eye of the customer and hopefully tempt them to make a purchase. it is now time to position the trolleys for maximum impact. they must be kept in a location that will not interfere with the general floor or traffic until it is required to be used. this time is less. the type of trolley will determine where it should be positioned. The items that are to be displayed on the trolley must be taken into consideration. Given that trolleys take up a great deal of space in a restaurant outlet. not only from a practical point of view but to ensure it looks good and has the greatest possible impact.5 Position gueridon trolleys for maximum impact on sales potential Introduction Once all preparation activities have been conducted. especially children. Preparation / cooking trolleys Whilst idle Where trolleys are used to prepare or cook menu items.

should reflect the course being served in the establishment. There are a number of primary considerations as to the appropriate distance including: Flames Spitting of hot oil Heat. 50 © ASEAN 2013 Trainee Manual Provide gueridon service . With careful planning. In addition the bigger the flame.Element 2: Prepare gueridon equipment for service Timing of trolleys Timing of trolley displays is also critical. desserts and after dinner beverages. training and execution. whether in a highly visual location or moved between tables in a portable format. the greater the heat Ensuring that flammable liquors are sealed and kept away from flame – so they do not ignite. Secondary considerations There are other considerations that must be addressed including selecting a suitable location for the gueridon trolley which is: Near required electrical sockets In a low traffic area Away from flammable items including curtains Near suitable ventilation or exhaust capabilities Unlikely to be bumped by other staff or customers Close to the largest amount of tables with minimum movement. there should be an appropriate distance between a gueridon station and the customer‟s table. Positioning trolleys for practicality and safety Whilst is seems like common sense. cooking and service methods used in table side service Removing pan from flame before adding spirits – to keep flames to a responsible size Regulating height of flame – to ensure curtains or ceilings do not catch alight. table side service is a popular and exciting concept which is a unique selling point for many restaurants which adds excitement to the dining experience. Normally the trolley on display. Primary considerations The main concern is that customers are not directly affected by the cooking process. For example entree items should be displayed first. Direct safety precautions There are many other safety requirements that must be addressed including: Need for staff training – in the safe and hygienic preparing. followed by mains. As mentioned. its success will be advantageous to all.

utensils and linen including: Mise en place Preparing the gueridon trolley Preparing kitchen areas. 2. equipment and utensils hygienically Sequence of cleaning Cleanliness during service Cleanliness after service. 2. You must submit documentation. suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.1 To fulfil the requirements of this Work Project you are asked to research and identify how to clean and maintain gueridon trolleys. To fulfil the requirements of this Work Project you are asked to research and identify how to select food and non-food items and ingredients for service to match menu items.2. © ASEAN 2013 Trainee Manual Provide gueridon service 51 . To fulfil the requirements of this Work Project you are asked to research and identify how to verify the quality and condition of food and non-food items prior to use. 2. 2.3. equipment and utensils including: Using trolleys. 2. To fulfil the requirements of this Work Project you are asked to research and identify how to prepare trolleys and service area for service with equipment.4.Element 2: Prepare gueridon equipment for service Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer.5 To fulfil the requirements of this Work Project you are asked to research and identify how to position gueridon trolleys for maximum impact on sales potential.

utensils and linen Mise en place Preparing the gueridon trolley Preparing kitchen areas. 52 © ASEAN 2013 Trainee Manual Provide gueridon service . Position gueridon trolleys for maximum impact on sales potential Type of trolley Timing of trolleys Positioning trolleys for practicality and safety. equipment and utensils Using trolleys.Element 2: Prepare gueridon equipment for service Summary Prepare gueridon equipment for service Clean and maintain gueridon trolleys. Select food and non-food items for service to match menu items Factors impacting menu items and ingredients to be prepared Identify ingredients according to recipes The standard recipe Assemble ingredients according to the correct type and quantity. Verify the quality and condition of food and non-food items prior to use Selecting appropriate quality Checking quality of foods items Conducting preparation activities. equipment and utensils hygienically Sequence of cleaning Cleanliness during service Cleanliness after service. Prepare trolleys and service area for service with equipment.

it would be easier for the chef could carve the meat in a back of house location and serve it on plates. and spit roasting. there is some element of theatrics to it. Roasting. In essence. many for the first time.Element 3: Prepare and serve menu items Element 3: Prepare and serve menu items 3. In some countries roasted meals are served traditionally on certain days. This not only involves the practical elements of preparing. Carving meat Roasts are a great dish which is very popular in many restaurants. often due to the tenderness and flavour of the items. it will start to dry out. Many people enjoy roasted meat and vegetables. Also roasts are commonly served on special occasions. If is cooks. Where possible the waiter should try to accommodate the preferences of the customer. With this in mind.1 Prepare and serve a range of food menu items using the gueridon Introduction Now that the gueridon trolley is. it is essential that the roast meat maintains its heat whilst not continuing to cook. customers may be able to pick specific parts of a roast meat. If there is no heat the meat will become cold and toughen. © ASEAN 2013 Trainee Manual Provide gueridon service 53 . One of the main reasons carving is done at the table is to provide added entertainment and to let the customer participate in the process. This is the time that customers get to participate in the gueridon experience. Presenting platter of meat to the guest for approval When presenting a roast to customers at the table. is the principle of cookery in which food is cooked in an oven or while rotating on a spit. it is now time to prepare and serve a range of menu items. This section will explore in detail the different procedures undertaken in the gueridon process and ways to interact and involve the customers to enhance their dining experience. depending on their presences. Turning on heat source to keep protein warm while carving As mentioned before. cooking and serving food but doing it in a way that is visually appealing to the customer. stocked and in place.

54 © ASEAN 2013 Trainee Manual Provide gueridon service . but for stand time and carving A stand time of 10 to 20 minutes is recommended for large cuts of meat. such as roasts. slide the knife blade under the cut slice of meat. it loses more of its flavourful juices Place the meat on a large cutting board with a well at one end to hold the juice Use a long. regardless of the type: Allow enough time before serving not only for cooking the meat. If meat is carved immediately out of the oven. cut across the grain into thin uniform slices Cut the slices according to an allocated thickness. Hold the roast steady with a long-handled meat fork With the knife held perpendicular to the cutting board. As presentation and consistency of portion sizes are key. turkeys. This will give you a slice of meat with a larger surface area. cut a wedge-shaped slice from the large end of the roast so that the meat will sit flat on the cutting board Insert a long-handled meat fork below the top rib.Element 3: Prepare and serve menu items Carving roast meats Carving techniques The following are suggestions when carving roast meat. Carving a standing beef roast For added stability. Stand time allows the meat to finish cooking. lift the slice and place it on a platter or plate. Minimising waste When carving meat ensure that it is done in a manner that minimises wastage. and whole chickens. Carving boneless roasts Boneless roasts. use correct carving techniques and do not just chop at the meat. boned and tied leg of lamb and beef are easy to carve. Meat is easier to carve after standing. like pork tenderloin. sharp carving knife to slice the meat and a long-handled meat fork to steady the meat Slicing protein into equal portions Cutting cleanly and neatly at designated area Ensure that movements are swift and accurate. This roast can be sliced according to allocated thickness With the tip of the knife. slice the meat diagonally across the grain. If you are carving thinner cuts of meat. Holding it steady with a meat fork. Slice across the top of roast toward the rib bone. cut along the rib bone to release the slice of meat To remove the meat slice.

This makes the protein and starches go brown. It is a quick method of cookery which allows speed of service. in which larger pieces of food (for example. vegetable and appropriate garnish on plate Once the meat has been served you may wish to add additional items to the plate or serving dish as per organisational requirements. The browning occurs when the high temperature causes any sugar in the food to caramelise. The crisp surface is due to the high temperature driving off the liquids in the outer layer of the food or its coating. Common starches include potato. The coating of oil or fat on the food stops it from sticking and burning and aids in distributing heat to all the surfaces of the food. Sauté comes from the French word „sauter‟ which means „to jump‟. chops or steaks) are cooked quickly. One of the reasons this method of cookery is so popular is because of the intense flavours which develop. maize. Normally the ingredients are cut into small pieces or slices to help speed up the cooking process. while moist inside. These sauces and accompaniments are either served directly on the plate or in suitable serving dishes for customers to apply to their preferences. Sautéing food As mentioned in Section 1. Sautéing is often confused with pan-frying. and properly reduced to concentrate the flavours.Element 3: Prepare and serve menu items Placing meat on plate Once the meat is cut place it on the appropriate plate or tray. © ASEAN 2013 Trainee Manual Provide gueridon service 55 . rice. and flipped onto both sides. wheat. Accompaniments for roasts vary. Normally the sauté is normally finalised by using the pan‟s residue to make a sauce.3. Remember that meat is normally placed at „6 o-clock‟ on a plate. Placing starch.3 of this manual. If the jus de rôti is thickened. sautéing is where food is tossed in a small amount of hot fat over high heat to colour the food evenly during cooking. The heat transfer in this method is conduction – heat is carried from the heat source to the food via the oil or fat used. Sauces and accompaniments The juices of the roast are called „jus de rôti‟ – they are the classical sauces served with roasts and should be free of impurities and fat. it is called jus lié. These will be identified in Section 3. The food remains slightly crisp and a good colour on the outside.

there is a range of items that need to be arranged including: Olive oil or clarified butter Protein – item to be cooked using this process Sauce – to complement the item Spirits – come items. provided they are in small sizes. pears. cooking at the table is mainly based on providing entertainment and involving the customer. In addition you may wish to find out their preferences for sauces etc. They can be fried with or without a coating. you can sauté a wide selection of food items. squid (calamari) and prawns. Ensuring that all items needed to sauté are on the gueridon Along with appropriate equipment. chopped or sliced. especially desserts. or as fillets Lobster. Suitable foods include: Tender food items Tougher cuts of meat can be used if they are minced or chopped finely Cuts of meat that are too lean for grilling Fish.they need to be very fresh in order to keep their shape when fried Pancakes Pre-cooked pasta and rice. Fruits. will be cooked in some spirit or liqueurs to not only add flavour but to add entertainment to the cooking process. bananas and pineapples are mainly used.Element 3: Prepare and serve menu items Suitable foods for sautéing In essence. Food items need to be of an even thickness to allow for even cooking. so it is always best to let them know what will be happening. Extra care needs to be taken with squid because it can be extremely tough if cooked for too long Most vegetables can be sautéd as an entire process or as a means of finishing off pre-cooked foods before service Omelettes and eggs . either whole. 56 © ASEAN 2013 Trainee Manual Provide gueridon service . Describing the items to be sautéed for guest’s approval As mentioned. either whole (if the fish is small). Apples. You may need to make suitable arrangements before coating and/or sautéing food.

appropriate garnishes and service equipment should be used. the protein will release when ready Turn protein over to cook the other side. As there is a wide range of items that can be prepared using this cooking method. the following steps commonly apply:   Adding spirits to the pan according to recipe Flambé according to recipe Place pan back on to the heat source Add sauce to the pan Deglaze the pan juices to concentrate the flavour and colour the sauce . if applicable Remove pan from the heat source When spirits or liqueurs are being used (when sautéing fruit or dessert items). toss it regularly so that it cooks regularly Cook protein until it is caramelising. vegetable and appropriate garnish on plate Serve the guest their tableside items.Often the sediments in the frying pan are deglazed with wine or sauce to make a sauce Strain the sauce Monter au beurre (work up with butter) to thicken and enrich the sauce. Place minimal amount of fat in the pan Wait until fat is hot Add protein to the pan – this is the main item to be cooked Season the food Seal in hot fat to retain natural juices While the food is cooking. © ASEAN 2013 Trainee Manual Provide gueridon service 57 . if desired Adjust the seasoning and serve Place sautéed item onto the plate Place starch.Element 3: Prepare and serve menu items Sautéing steps Following are common steps to follow when sautéing food.

until you reach the spine. If you are filleting a large fish. using your free hand to ease back the flesh as you go.Element 3: Prepare and serve menu items Filleting fish Ensuring that all items needed to filleting fish are on the gueridon Items that are normally needed include: Fish – various types Sauce – suitable sauces including tartar and soy Side items . cut along the curve of the rib bones. fin down to the rib cage from head to tail. or top. Describing the item which will be fillet for guest’s approval As many people may be unaware of the types of fish it is important that staff are able to identify the fish. cut gently out from the backbone towards the fins Remove the fish from the bone. Repeat for the other half of that side Next turn the fish over and do the same on the other side There should be a minimum amount of flesh left on the bone. Now ease the knife gently towards the tail between spine and flesh. When filleting fish it is far easier to grip skin that has the added thickness of the scales than to remove both scales and skin separately. With the blade of the knife flat on the bone.including lemon wedges and herbs. Filleting fish steps Filleting round fish Grasp the gutted fish firmly at the head. its source (fresh water / salt water etc) and basic tastes. rather than cutting through them. it is pointless removing the scales. holding it firmly against the bone. Lay the fish flat on the board and cut along the dorsal. Then turn the fish over and repeat on the other side. There should be a minimum amount of flesh left on the bone. 58 © ASEAN 2013 Trainee Manual Provide gueridon service . just behind the front fin and close to the gills. If you intend to skin the fish. and with a sharp knife cut through the skin and flesh at the head. Filleting flat fish Steps associated with filleting flat fish include: Lay the skinned flat on the board Make an incision down the centre of the backbone from head to tail.

Cannot be done on a flat fin fish Fillet Supreme Dame (cutlet) Tronçon Delice Paupiette Goujon and Goujonette Double fillet Portion management Portion management means controlling the size or quantity of fish to be served to each customer. Can be stuffed or opened out like a butterfly cut. approximately half the size of a Goujon Also called a butterfly fillet (boned). and round fish have two fillets A piece of fish cut slantwise from the fillet of a large. A golden rule for any establishment should be „a fair portion for a fair price‟. removed completely from the bone in one long. Good quality fish will usually yield higher portion numbers as there will be less wastage. pinned with a toothpick and poached A fillet of fish cut into strips approximately 8 cm long by 1 cm wide. Flat fish have four fillets. (may be spread with a farce) rolled up. neatly folded fillet. cut across and through the backbone of a whole round fish A slice of fish. Two single fillets joined by the skin. flat fish such as barramundi A slice of fish. Goujonettes are cut smaller. you can effectively increase profits. usually prepared for poaching A small fillet which has been slightly flattened. When filleting fish use the knife correctly and with the proper technique. flat piece. A higher yield helps to establish sound portion control. Customers object to being served inadequate and inconsistent sizes. A high price should mean high quality. especially when they pay a high price for a meal. Minimising waste By controlling waste. If you don‟t do this you will inevitably waste flesh left on the bone and/or create damaged/unusable flesh. round. The price you pay for fish should be equivalent to the quality received. cut across and through the backbone of a whole flat fish A small.Element 3: Prepare and serve menu items Cuts of fish Cut Whole Description The head may be removed or left on according to size and type of fish This is the flesh of the fish. © ASEAN 2013 Trainee Manual Provide gueridon service 59 . crumbed and deep fried.

fruits. removes the eyes. as well as a wide range of sauces and garnishes. Tomato salad Select nicely shaped. crispness and appearance of the ingredients. served singly or in combination. Preparing salads Usually salads consist of cold preparations made from raw. then arrange. with respect to flavour and colour. without elaborate garnishes The ingredients for a salad should be chosen to contrast with other food being served. The basic features of a good salad are: All ingredients must be fresh and of good quality The salad must be attractive and appetising in appearance All ingredients should be chosen and mixed so that flavours are compatible It should be simple. depends on the freshness. surround with a few leaves of lettuce. The success of every salad. nuts. and serve with separate vinaigrette dressing. neatly overlapping in a salad bowl Sprinkle with a little chopped onion and chives Sprinkle with chopped parsley. Types of salads Cucumber salad Dress slices of peeled cucumber in a salad bowl and surround with a few leaves of lettuce Sprinkle with chopped parsley and serve vinaigrette dressing separately. Other items (including fresh herbs. meats. cheeses and cooked eggs) may be added. 60 © ASEAN 2013 Trainee Manual Provide gueridon service . seafood. then blanch and skin them Cut into slices. regardless of type. cooked or blanched vegetables. Warm salads are a more modern addition to the menu. vegetable and appropriate garnish on plate Serving the guest their tableside items. firm.Element 3: Prepare and serve menu items Serving fish Once the fish has been filleted the last steps involve: Placing fillet of fish onto the plate Placing starch. pasta. red tomatoes.

By explaining the salad making process and items for inclusion with customers. should be cut as evenly and neatly as possible Store in a covered and cool environment Season the bowl according to recipe © ASEAN 2013 Trainee Manual Provide gueridon service 61 . salads can be tailor made to each customer. When preparing salads. seafood and eggs Seeds and nuts Oil. there is more flexibility and options when choosing items for inclusion in salads. coriander. drained and dried thoroughly Remove any tough or wilted spots Large salad leaves are best if carefully torn into manageable sized pieces Vegetables. Ensuring that all items needed to prepare tableside salad are on the gueridon Again. Describing the item which will be prepared table side for guest’s approval Due to the nature of salads. Serve a vinaigrette dressing separately or dress immediately prior to service. Whilst some salads have pre-determined ingredients. Belgian endive. egg. garlic. A few nice leaves of fresh basil. depending on the type of salad to be prepared a range of ingredients may include: Lettuce and other vegetables Other ingredients including meats. Caesar salad This salad comprises romaine lettuce and croutons dressed with parmesan cheese. care should be given to the following points: All raw ingredients should be fresh and of impeccable quality All leaf salad vegetables should be carefully trimmed of discoloured or damaged leaves and roots. Cos lettuce. vinegar cruet and salad dressings Lemons Herbs. others may be selected by the customer at the table. china or wooden bowls.Element 3: Prepare and serve menu items Green salad This salad is composed of any green salad vegetables (such as lettuce. mustard and cress. Worcestershire sauce. olive oil. whether raw or cooked. chicory. lemon juice. young spinach leaves). Preparing salads Most salads can be suitably dressed and presented in glass. This salad is commonly prepared table side. salad burnet or chervil can make an interesting addition. them washed in cold water. and black pepper. watercress.

cut only what you expect to use and return the remainder to the refrigerator Cut cheese according to menu including wedges. green salad leaves should be dressed and mixed at the last possible minute. In some cases staff may be required to recommend suitable wines to accompany the cheeses. See below for more information relating to dressings Portioning ingredients onto appropriate crockery Serving the guest their tableside items. A butter knife can be used for softer cheeses. use a large knife dipped in hot water and wiped Slice the cheese rind or wax first and then gently rock the knife from front-to-back. Serving cheese Describing the cheese which will be prepared table side for guest’s approval As there may be a large selection of cheeses and accompaniments on offer to customers. Serving cheese The following steps are appropriate for serving cheese to customers: Remove most cheeses from the refrigerator at least 30 minutes before serving to allow them to come to room temperature For whole wheels and large wedges.Element 3: Prepare and serve menu items Place ingredients in the bowl according to recipe Salads comprising raw. whilst cheese knives are suitable to serve hard cheeses. slices or rounds To cut a wedge of cheese from a wheel. Marinated cheeses in oil can be served with a small fork or spoon Placing cheese on appropriate crockery Add suitable accompaniments Serving the guest their tableside items Remember to provide a separate cheese knife or utensil for each cheese Encourage guests not to mix the knives to avoid mixing cheese flavours. staff must be able to describe the different types of cheeses including flavours and textures. applying pressure to evenly cut through the body of the cheese Make swift and accurate movements Remove rind or wax covering if required Portioning cheese – according to menu items Ensuring that edges of cheese sections are smooth Minimising waste For serving. 62 © ASEAN 2013 Trainee Manual Provide gueridon service .

breads or other accompaniments. There are many types of desserts that can be provided to customers after the completion of their meals. They can be either hot or cold. Ensuring that all items needed to prepare tableside desserts are on the gueridon Common items used in the serving of table side desserts include: Butter – used to cook items Sugar – which becomes caramel upon cooking Spirits and liqueurs – to add to flambé Fruit – as an accompanying item or to make sauce or coulis Creams. In some properties a separate menu is used for desserts. or prepared and/or served in the view of customers. it is not uncommon that you may need to provide additional plates and knives and to replenish crackers. Many are served with sauces. cooking or service methods may be used.Element 3: Prepare and serve menu items After cheese has been served. Some are suitable for service at the table including: Slicing of cakes and flans Serving of muffins and individual pies Scooping of ice-cream Lighting of bombes Cooking of crepes and omelettes. © ASEAN 2013 Trainee Manual Provide gueridon service 63 . icing sugar and ice-cream to accompany dish Sauces – whether citrus or sweet to accompany dish. Serving desserts Desserts are served after the main course and also known as „sweets‟. Many desserts are either promoted table side on trolleys designed to entice people. There is a wide range of preparation.

3 of this manual.Element 3: Prepare and serve menu items Flambé steps Preparing items for inclusion Turning on heat source to heat copper pan Placing butter and sugar in the pan Caramelising butter and sugar Adding ingredients Removing pan from the heat source Adding spirits or liqueur to the pan according to recipe Flambéing according to recipe Placing pan back on the heat source Placing tableside dessert item onto the plate Adding suitable sauce. The various accompaniments to these meals will be discussed in Section 3. 64 © ASEAN 2013 Trainee Manual Provide gueridon service . This section has explored the different procedures and techniques associated with gueridon service of food. accompaniments and garnish and serve.

Examples of blended cocktails include: Pina Colada Frozen Daiquiri Margarita. Given that most customers will have some type of beverage to accompany a meal. Other bars will feature an extensive cocktail list.2 Prepare and serve a range of beverage menu items using the gueridon Introduction Whilst most gueridon operation mainly concentrate on the preparation of food items. There are five different methods to making a cocktail: Shaken The ingredients are placed into a cocktail shaker. To offer an extensive cocktail list can be expensive for the property (in terms of raw materials. Blended Ingredients are placed into a blender and blended. © ASEAN 2013 Trainee Manual Provide gueridon service 65 . it should be forgotten the importance of gueridon service in the provision of beverages. both alcoholic and non-alcoholic. shaken and then strained into a glass.Element 3: Prepare and serve menu items 3. we will explore a range of common beverages served in order of their sequence in the dining cycle. Preparing cocktails Not all premises offer cocktails through gueridon service. Many venues believe there is no call for them. too hard to prepare at the table or that they are too expensive to sell to their client base. equipment and skilled staff) so many places do not actively promote anything other than the very basic cocktails. there are many beverages that can be promoted and served through gueridon service to help improve the dining experience. In this section. Examples of shaken cocktails include: Between the Sheets Brandy Alexander Daiquiri Golden Dream.

Element 3: Prepare and serve menu items Built These are simply mixed in the glass in which they will be served. Examples include: B52 Oil Slick Traffic Lights. They include floating liqueur on top of the built drink. Examples include: Martini Gibson Cosmopolitan. The standard industry size serve for a fortified wine is 60 ml. Serving fortified wines Fortified wines are base wines which are strengthened or „fortified‟ by the addition of grape spirit or brandy. 66 © ASEAN 2013 Trainee Manual Provide gueridon service . Examples include: Harvey Wallbanger Singapore Sling Rusty nail Tequila Sunrise. The intention is that the drinker sips one layer at a time. Fortified wines include: Sherries Served as an aperitif/pre-dinner drink. Stirred The ingredients are placed into a mixing glass (called a „bar glass‟) and stirred together with ice and then strained into the glass in which they are served. enjoying the different tastes that the cocktail presents. Layered These are built in the glass they are served in (a liqueur) glass. They are also known as „pousse cafés‟. sherries are available in: Dry – which is often kept under refrigeration and served chilled Medium Sweet Cream.

but spirit coffees have sugar added.Element 3: Prepare and serve menu items Vermouth Vermouth is a white wine that has been infused with various herbs. Muscat Muscat is an after-dinner drink: serve size = 60 ml. Method for preparation is: Ready the glass or mug that the coffee will be served in Prepare good-quality. The name can refer to either grapes. The hand is cupped around the balloon and the cognac gently swirled. When drinking cognac. Preparing liqueur coffees Another popular after-dinner drink is the range of liqueur/spirit coffees. The main difference between liqueur coffees and spirit coffees. or to the wine they make. is that liqueur coffees don‟t have added sugar (the liqueur itself is sweet enough). warming it and releasing its bouquet. Different types of port include: White port Ruby port Tawny port Vintage port Liqueur port. or white (bianco) which is also referred to as French. a nip is poured into a balloon glass of moderate size. It is available in red (rosso) often referred to as Italian. strong. flowers. and serviette.shaking the cream in a cocktail shaker and then pouring it into the face of a spoon which is held on top of the coffee will stop the cream sinking to the bottom of the mug and then rising back to the surface Serve immediately to establishment standard – perhaps on a doilied saucer with teaspoon. © ASEAN 2013 Trainee Manual Provide gueridon service 67 . Ports Ports are an after-dinner drink: serve size is 60 ml. fruits etc. Cognac The most famous brandy is Cognac made in the Cognac region of France. after-dinner mint. Tokay Tokay is an after-dinner drink: serve size = 60 ml. It is used (or mixed) as a pre-dinner drink. spices. black coffee Put 30 ml of the required spirit or liqueur into the glass/mug Add sugar if required – sugar is optional Pour in coffee – stir to disperse liquor and/or melt sugar Float fresh cream on top .

whether prepared through gueridon service. or any style of service for that matter.Sage and onion stuffing. Following is a list of common accompaniments. is to provide new and exciting accompaniments to provide an exciting and refreshing approach to menu items.Element 3: Prepare and serve menu items 3. textures and colours.Onion sauce and gravy Roast pork . lemon and parsley stuffing and gravy Roast duck . lemon and parsley stuffing and gravy Roast beef .Chestnut or parsley stuffing. cranberry sauce/jelly Roast game . pumpkin and carrots Steamed vegetables including cauliflower and broccoli. Roast lamb . gravy.Thyme.Mint sauce and gravy Roast mutton . Roasted meats are normally served with: Roasted vegetables including potato. In section 3. jus and gravies were identified which are also commonly served with roasted meats and vegetables. horseradish sauce and gravy Roast chicken .1 different sauces. bread sauce. apple sauce and gravy Roast turkey . Most menu items will have traditional accompaniments that compliment or contrast tastes. What has becoming an ever increasing trend. In this section we will focus on more traditional accompaniments. apple sauce and gravy Roast veal .Yorkshire pudding. Roast accompaniments There are a large number of accompaniments that can be served with roasted meats.Thyme.Cranberry sauce.Sage and onion stuffing.3 Prepare accompaniments to accompany a range of menu items using the gueridon Introduction There are endless accompaniments that can be served with food and beverage items. 68 © ASEAN 2013 Trainee Manual Provide gueridon service .

The two main dressings are vinaigrette (French dressing) and mayonnaise. the recommended ratio of oil to vinegar is 2 parts oil to 1 part vinegar. As a general rule of thumb. to add flavour and to lubricate. © ASEAN 2013 Trainee Manual Provide gueridon service 69 . salt and pepper. vinegar. Staff may provide serving portions of additional dressing which customers can add to suit their preferences. Salad accompaniments Salad dressings Some form of dressing is commonly served with salad. Salads are usually served with a dressing to combine the ingredients. toasted An accompaniment to a meat. Seafood is normally served with: Rice Potatoes – normally French fries Salad. Salad is normally served with: Bread – sticks. croutons. A variety of herbs may be added. but there are many others. Vinaigrette is a mixture of oil.Element 3: Prepare and serve menu items Seafood accompaniments Common accompaniments to fish and other seafood items include: Lemon wedges or slices Tartare sauce Chilli Sauce Tabasco sauce Mayonnaise Dill Parsley Salsa.

pickled vegetables and/or crudités (vegetable sticks) Crackers – including bread. 70 © ASEAN 2013 Trainee Manual Provide gueridon service . rolls. pate. muscats and ports. tokays. dips.Element 3: Prepare and serve menu items Desserts accompaniments Desserts are normally served with: Sauces – hot or cold Coulis – pureed fruit Fruit Ice cream Yoghurt Cream – fresh. Cheese accompaniments Cheeses are normally served with: Nuts – various types Dried fruit – various types Fresh fruit – including grapes Other accompaniments . cured meats.including olives. clotted Custard. whipped. toast and bread sticks Appropriate wines.

it is why ingredients are added. So how can we involve. This is not as easy as it seems. Explain the process One of the best ways to involve the customers is to give them background information about how their meal will be created. or a cooking style selected that is of interest. The best way to do this is include and interact with the customer. it would certainly be easier. interact and entertain customers? There are a number of ways to involve and entertain guests as part of the service experience.Element 3: Prepare and serve menu items 3. If we didn‟t want to include the customer in the experience. Naturally the selection of energetic staff who are able to converse and interact with customers is essential in the process. For customers it is not just how dishes are made a certain way. This allows them to understand the journey that will be taken. so any helpful information they can get is certainly helpful and appreciated.4 Involve and entertain guests as part of the gueridon service experience Introduction A major reason for introducing gueridon service in an establishment is to enhance the customer dining experience. Obviously they will be able to see what takes place in front of them. Often customers are fascinated as to how to create dishes that they may not have seen before. In many cases the customer may wish to replicate the dish at home for friends. © ASEAN 2013 Trainee Manual Provide gueridon service 71 . but you may need to explain what has taken place in the kitchen or during preparation to give them the big picture. cheaper and more convenient to prepare menu items in kitchens or bars and simply bringing the completed item to the table. Processes that you may wish to explain include: Preparation process Cooking process Choice of ingredients Where ingredients can be sourced Culinary terms customers may not be aware of Cooking styles used Service options available.

e. whilst being familiar with the dish itself.‟ The picture of this historic gueridon is taken from „Wikipedia‟ which also states: „It is a c. may not know of its origins. style of cooking. By undertaking a little bit of research servers can provide a basic yet informative history or gueridon service itself. i. glassware etc. such as: „A Gueridon” was a piece of furniture that was found in French homes. There may be a number of options in terms of ingredients. 1810 gueridon by French-born American cabinetmaker Charles-Honoré Lannuier. This would be positioned in the dining room of a home and would hold most of the equipment used at the table.Element 3: Prepare and serve menu items Telling the history of gueridon service Many people may not have experienced gueridon service in the past and may be intrigued by its history. 72 © ASEAN 2013 Trainee Manual Provide gueridon service . to name a few. crockery. Given that most dishes selected for gueridon service are either native to the local area or global classics. cutlery. then carved or portioned by service staff allowing guest to have as much or little as they wished. similar to what we might call a sideboard. many customers. Gueridon service was originally known as „Russian Service‟ and involved serving large joints of meat. game and fish. During the nineteenth century Gueridon service became more popular especially in the more „up-market‟ establishments. By the turn of the century Gueridon was an established part of fine dining. it allows for the customer to be involved and make decisions about aspects of the preparation or cooking process. It is located in the Red Room of the White House. Providing a history of a dish is a great way to interact with the customer. Advising guests of the alternatives available within the recipe for the dish being prepared Given that the dish will be prepared in front of the guest.‟ Telling of the history of the dish being prepared Most dishes have a story to accompany them which is of interest to the customer. This food would be displayed on a sideboard or side table. in which customers are able to select from. poultry. degree of „doneness‟ and sauces.

how it is cooked or presented on a plate. © ASEAN 2013 Trainee Manual Provide gueridon service 73 .Element 3: Prepare and serve menu items Seeking guest preferences and making suggestions for dish variations As mentioned above. In addition. where options exist. which is often not available to the same extent in commercial kitchen operations. As part of the „show‟ servers should try to think of creative and visually stimulating ways in which to prepare menu items. before they are included in the preparation or cooking process. Allowing guests to sample products The best form of interaction and promotion is to enable the customer to sample a menu item. One great example of this is through the use of flambé. Even the simple art of creative decorative garnishes can make the customer happy. In addition it may be during the cooking process to get their comments and allow them to make changes including adding or substituting ingredients or spices to suit their preferences. customers may want to taste ingredients that are foreign to them. which generally cater to the tastes of the mainstream. This is the greatest way to provide personalised service. This may be done before the item is selected by the customer in an effort to entice them to make a purchase. Provision of showmanship Gueridon service is often associated with theatrics. the server should try to identify the customer‟s preferences and tastes to help tailor make a menu item in which they will enjoy. This could relate t the way ingredients are cut and shaped.

Where a steak such as a porterhouse is being served. including: Do it quickly – without giving the guest they are being rushed or you are in a hurry Do it professionally – serve the correct items to the correct diners. the piece of fish. be it cutlery.Element 3: Prepare and serve menu items 3. and serve sizes Ensure the use of correct service wear. The service of those items is another vital part of the experience. cutlery and glassware. condiments or additional sauces. It is often the service provided to guests that separates one venue from another and is the determining factor about whether or not those people will return and tell their friends about us. smile. answer any questions that are asked. be polite.5 Present finished menu items for service in a professional and attractive manner Introduction The actual food and beverages that the guests consume is only part of the total dining experience. When placing a dish in front of the guest. make sure the dish is placed down so the main item on the dish. is closest to the guest at the 4 o‟clock – 8 o‟clock position. Serving food Once all the necessary plate items and accompaniments are prepared they must be served to the customer. its importance cannot be understated. the slices of meat. Whilst the presenting of finished menu items may appear simple enough. balance. and not facing the guest so they have to cut through the fat/gristle to get to the meat. whether the steak. It is not just about handing over a plate of food or a beverage but to ensure the customer has everything they require to enjoy the meal. communicate and interact with guests. Key points when serving food and beverage There are a number of key points to remember when serving food and beverage to customers. check that the items presented are acceptable to the guests Ensure the hygienic presentation of completed items – ensure the plate is clean and there are no potential hazards that should not be present on the dish such as hair When serving more than one person ensure consistency in neatness. identify items as they are served. the server should present the steak on the plate with the fat toward the centre of the plate. It is no point spending valuable time and effort preparing a meal if it does not look visual appealing to the customer. © ASEAN 2013 Trainee Manual Provide gueridon service 74 . the chicken breast.

unless this is obviously impossible. You may need to replenish.this provides an element of customer service as well as providing the guest with an opportunity to check that they are being served the drink they ordered. © ASEAN 2013 Trainee Manual Provide gueridon service 75 . rare with extra chips. Enjoy!” If more than one dish is being served or where dishes are being shared they should be placed in a manner that allows access by the greatest number of customers. Serving beverages There are a number of points to note when serving drinks. always place the beverage to the right of the seated customer. Thank you.” It is also important to use coasters or napkins under drinks when and where required. It is important to check that the customer has the entire necessary cutlery to eat their meal. “Excuse me sir. your dry martini. in this case. Ensure there is sufficient quantity for all customers.Element 3: Prepare and serve menu items Even though the customer will have seen the menu item being presented it is usual practice to announce each guest to confirm that each diner is receiving what they ordered – for example. it is essential that adequate service cutlery is provided and all customers have crockery in which to place their selections. “The Grand T-Bone. All drinks should be announced when being placed in front of the guest . Given that most customers are right handed. Also. Service staff should handle glassware by the base or the stem .never handle glasses by their rims and never put fingers in the glasses. Place all sauce containers or accompaniments that have not already been added to the plate in a location which can be accessed by all customers. Place the dishes onto the table in such as way that the noise made by contact with the table is minimised.

The service of additional items should be in accord with normal service practices – there should not be a lesser standard of service simply because the items are „additional‟. Some additional equipment items that may need to be provided can include: Extra cutlery – to replace items that guests may have dropped on the floor Extra crockery Extra glassware More serviettes A finger bowl A scrap bowl – depending on the menu item being served. Just to be safe it is always wise to ask customers if they need anything else before leaving the table. Items may include the service of condiments and side dishes such as: Tomato sauce Tabasco sauce Mustards Tartare sauce More butter More bread or rolls Side salad Bowl of chips Onion rings. Quite often it is wise for service staff to wait until all customers have been given their meals and have applied appropriate accompaniments. This may be related to the meal itself or the need for additional items or for un-required or dirty items to be removed.Element 3: Prepare and serve menu items Ensuring adequate items Once all food and beverage items have been placed on the table it is time to view all aspects of the table and see if the customers have everything that they desire. 76 © ASEAN 2013 Trainee Manual Provide gueridon service . In many cases. it may be wise to replenish sauces to ensure customers have adequate amounts for their meal.

but view the situation as an opportunity to turn a problem into a positive service experience: listen to their complaint. This is commonly known as the „three-minute check‟. © ASEAN 2013 Trainee Manual Provide gueridon service 77 . Checking customer satisfaction must apply to both food and beverages. it is important for service staff to revisit the table a few minutes later to check that the meals are to the customer‟s satisfaction. then they can tell waiting staff and a course of action can be set in place to rectify the problem. When a meal has been served to the customer. and providing these items can also meet customer expectations in terms of service needs. Problems may include: The steak is tough The meal is cold or not cooked as ordered Special requests have not been met. apologise again and implement another threeminute check to ensure that the replacement meal is to the guest‟s satisfaction. Offering and providing additional items that are not being sold is part of the service provision that creates customer satisfaction and meets expectations in terms of high levels of service delivery. apologise and act quickly to fix the problem. This means keeping alert for non-verbal cues that indicate displeasure. a customer will know if they are satisfied with their food. If they are dissatisfied. Selling additional items is what the employer expects you to do. Checking customer satisfaction All service staff must monitor patrons for signs of dissatisfaction. Thank and leave Once it is determined that all customers are happy it is now time to thank them and then remove the trolley to the appropriate location as to not disturb the customers as they enjoy their meals. Remember. When you replace the „problem‟ meal. if you are going to ask guests whether or not they are satisfied. It involves approaching the table approximately 3 minutes after the last meal was placed on the table and making an enquiry along the lines of “Is everything to your satisfaction?” or “How are your meals?” It is assumed that after three minutes.Element 3: Prepare and serve menu items Offering additional food and beverage Throughout the meal the opportunity arises to offer additional food and beverages. you have to be prepared for those who tell you they aren‟t! Don‟t treat these guests as „complainers‟. and listening for negative comments that can be over-heard.

Element 3: Prepare and serve menu items 3.6 Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service Introduction Now that all food and beverage items prepared through gueridon service have been completed it is now time to remove the trolley from the customer table and to prepare it for upcoming service. The nature of the cleaning may vary depending on the use of the trolley and time permitting. This may include used pans. Even if a detailed clean is not taking place. utensils. cleaning and replenishing. Quite often detailed cleaning will take place at the end of the shift. plates. Not only does this take the used trolley out of view of customer. cutlery. there are some logical procedures that must be followed. This does not mean however that trolleys must be left in a dirty and unhygienic manner. preferably in the kitchen. glassware etc The key is to remove any item that has been used or needs to be replenished for the next service cycle. it frees up space in the dining environment. You may or may not be required to clean dishes. Other properties will require you to undertake the entire cleaning process for crockery. whilst allowing ease of clearing. If this is not possible. glasses and other items used as part of as part of the gueridon service process. at times it may be required to place trolleys in unused sections of the dining area with napkins placed over used sections. Remove trolley The first step is to remove the trolley to an appropriate location. Some premises will require you to simply clear and off-load used items. food containers and glass ware to name but a few items. 78 © ASEAN 2013 Trainee Manual Provide gueridon service . Some businesses will simply ask you to carry the used items back to either the kitchen or bar and off-load them for dedicated kitchen or stewarding staff to undertake the cleaning tasks. Clear trolley and items The next step is to clear all used items off the gueridon trolley.

salt and pepper packets Napkins Sealed condiments Decorations Garnishes. Salt and pepper in shakers can also be re-used. Dispose of leftover food At the end of each gueridon session and at the end of trade you may be required to dispose leftover food and other items used during service. which does not need to be thrown away. as customers do not want to see items that have been prepared for the last customer.Element 3: Prepare and serve menu items Store unused perishables There will be many items that will not be used. Each organisation will have their own policies and procedures in relation to the treatment of unused items being removed from used gueridon trolleys. sugar etc can be re-used providing the package has not been damaged. Cooking oils and proprietary sauces in the bottle can also be re-used providing the bottle. By carefully identifying and storing unused items. an organisation can save a lot of money. © ASEAN 2013 Trainee Manual Provide gueridon service 79 . In addition unused cutlery. neck and cap are cleaned. crockery and other service items may be reused without recleaning. Correctly disposing of these items helps to maintain food safety and the operational effectiveness of the property Whenever food handlers handle rubbish. These include Sugar. Naturally this is essential from a visual and hygienic point of view. In many cases there are unused items that can be reused. Reusing items In terms the requirements of safe food handling no food or beverages that are returned from a guest can be re-used – they must all be thrown out. Butters and dairy products must be stored under refrigeration at 5ºC or below. it is a legal requirement that they wash their hands properly before handling food or food items/utensils again. it looks presentable and (for high risk food) has not been stored in the Temperature Danger Zone for longer than 4 hours. Food that is left over in terms of portion controlled butters.

you should notify your supervisor. At the end of the shift. Store trolley The last step is to store the gueridon trolley in the appropriate location. make it harder to clean at a later date Ensuring that food-related items are protected from contamination Ensure any gas supply is turned off or removed Making sure items are returned to their nominated locations – so that other staff will know where they are when these items are needed Checking individual items as part of the storage process . delay the use of the item when it is needed. there are various pieces of equipment and different service items that must be prepared. depending on establishment guidelines. Regardless of whether cooking has taken place or not. Refer to these instructions for specific directions in every instance. All gueridon equipment and items must be cleaned in accordance with manufacturer‟s instructions. not working properly or is damaged. All storage must occur in accordance with establishment standards which may include: Ensuring staff and equipment safety – in accordance with identified risk management procedures and OHS responsibilities Ensuring all items are cleaned before storage – no item should be stored in an unclean condition. specific and regular tasks may be required.where you identify an item that is unsafe. cleaned.Element 3: Prepare and serve menu items Clean trolley As previously mentioned.5 of this manual. There are many items that need to be replenished on a gueridon trolley. These pieces of gueridon equipment and items may need to be: Cleaned and left out ready for the next shift Cleaned and stored away ready for use some time in the future Turning off specified electrical items – or adjusting them in-line with house requirements. These items have been identified in Section 1. Replenish trolley Once the trolley is clean it is now time to replenish the trolley with all items that will be required for the next service cycle. This can attract pests. 80 © ASEAN 2013 Trainee Manual Provide gueridon service . special attention must be given to ensure all visible traces of food have been removed from all surfaces of the trolley. maintained and attended to before and during a shift.

To fulfil the requirements of this Work Project you are asked to identify procedures associated with preparing and serving a range of beverage menu items using the gueridon including: Preparing cocktails Serving fortified wines Preparing liqueur coffees. © ASEAN 2013 Trainee Manual Provide gueridon service 81 .1 To fulfil the requirements of this Work Project you are asked to identify procedures associated with preparing and serving a range of food menu items using the gueridon including: Carving meat Sautéing food Filleting fish Preparing salads Serving cheese Serving desserts. 3.6 To fulfil the requirements of this Work Project you are asked to research and identify tasks associated with the Clear and clean of trolleys and other gueridon equipment and utensils on completion of service. 3. To fulfil the requirements of this Work Project you are asked to research and identify common accompaniments to gueridon dishes including: Roast accompaniments Seafood accompaniments Salad accompaniments Desserts accompaniments Cheese accompaniments. 3. To fulfil the requirements of this Work Project you are asked to research and identify how to involve and entertain guests as part of the gueridon service experience.5 To fulfil the requirements of this Work Project you are asked to research and identify key steps required to present finished menu items for service.3. 3.4. suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.Element 3: Prepare and serve menu items Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. 3. 3. You must submit documentation.2.

Prepare and serve a range of beverage menu items using the gueridon Preparing cocktails Serving fortified wines Preparing liqueur coffees. Present finished menu items for service in a professional and attractive manner Key points when serving food and beverage Serving food Serving beverages Ensuring adequate items Offering additional food and beverage Checking customer satisfaction Thank and leave.Element 3: Prepare and serve menu items Summary Prepare and serve menu items Prepare and serve a range of food menu items using the gueridon Carving meat Sautéing food Filleting fish Preparing salads Serving cheese Serving desserts. 82 © ASEAN 2013 Trainee Manual Provide gueridon service . Prepare accompaniments to accompany a range of menu items using the gueridon Roast accompaniments Seafood accompaniments Salad accompaniments Desserts accompaniments Cheese accompaniments. Involve and entertain guests as part of the gueridon service experience Explain the process Telling the history of gueridon service Telling of the history of the dish being prepared Advising guests of the alternatives available within the recipe for the dish being prepared Seeking guest preferences and making suggestions for dish variations Allowing guests to sample products Provision of showmanship.

Element 3: Prepare and serve menu items Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service Remove trolley Clear trolley and items Store unused perishables Dispose of leftover food Reusing items Clean trolley Replenish trolley Store trolley. © ASEAN 2013 Trainee Manual Provide gueridon service 83 .

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or is „padded‟ with irrelevant material. to keep „on track‟. remember to: Plan ahead Be clear and concise Answer the question Proofread the final draft. single-sided with a left-hand margin. New paragraphs should not be indented but should be separated by a space. 2. Style Students should write in a style that is simple and concise. Pages must be numbered. students should use a logical and sequential system of numbering. If students develop good writing skills whilst studying. In summary. Written presentation in industry must be professional in appearance and accurate in content. Short sentences and paragraphs are easier to read and understand. Handwritten work must be legible and should also be well spaced to allow for ease of reading. Format All written work should be presented on A4 paper. Presenting Written Work Types of written work Students may be asked to write: Short and long reports Essays Records of interviews Questionnaires Business letters Resumes. It helps to write a plan and at least one draft of the written work so that the final product will be well organised. one-and-a-half or double spacing should be used. Teachers recognise and are critical of work that does not answer the question. Students should frequently refer to the question asked. they are able to easily transfer those skills to the workplace. The points presented will then follow a logical sequence and be relevant.Presentation of written work Presentation of written work 1. If work is word-processed. Introduction It is important for students to present carefully prepared written work. © ASEAN 2013 Trainee Manual Provide gueridon service 85 . If headings are also to be numbered. 3.

Presentation of written work Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains: The student‟s name and student number The name of the class/unit The due date of the work The title of the work The teacher‟s name A signed declaration that the work does not involve plagiarism. if a student were to write „A nurse is responsible for the patients in her care at all times‟ it would be implying that all nurses are female and would be excluding male nurses. Keeping a Copy Students must keep a copy of the written work in case it is lost. Examples of appropriate language are shown on the right: Mankind Barman/maid Host/hostess Waiter/waitress Humankind Bar attendant Host Waiter or waiting staff 86 © ASEAN 2013 Trainee Manual Provide gueridon service . This rarely happens but it can be disastrous if a copy has not been kept. Inclusive language This means language that includes every section of the population. For instance.

Clarkson Potter Walker. John. 2004 (1st edition). Hutchinson Johnston. World Atlas of Wine. Valarie A. © ASEAN 2013 Trainee Manual Provide gueridon service 87 . Atlantic Publishing Group Inc Dahmer. Wiley Davidoff. 1993 (1st edition). Introduction to Hospitality. 2006 (2nd edition). 2012 (5th edition). Service Operations Management.Recommended reading Recommended reading Arduser. Sondra & Kahl. 2009 (1st edition). William B: 2001 (1st edition). Hodder Arnold Martin. Essential Food and Beverage Service: Levels 1 & 2. Prentice Hall Zeithaml. Valentino. The Joy of Mixology: The Consummate Guide to the Bartender's Craft. Hugh. 2010 (1st edition). Wiley Lillicrap. Delmar Cengage Learning Fuller. Kurt. Lora and Brown. Prentice Hall Ford. Robert. Dennis & Cousins. Pearson Education Johnson. Costas. Wiley Kotschevar. 2003 (1st edition). Free Press William Angliss Institute. Delivering Quality Service. Contact: Customer Service in the Hospitality and Tourism Industry. Donald M. Gary. Lendal & Luciani. 1980 (1st edition). Presenting Service: The Ultimate Guide for the Foodservice Professional. 2007 (6th edition). 2008 (2nd edition). Restaurant Service Basics. Douglas R. Gueridon and Lamp Cookery. 1999 (1st edition). Prentice Hall Regan. 2008 (3rd Edition). MITCH Katsigris. Australia – Educational Manuals SITHCCC005A Use basic methods of cookery SITHCCC001A Organise and Prepare Food SITHCCC002A Present Food SITHFAB011A Develop and update F&B knowledge SITHFAB004A Provide F&B service SITHFAB013A Provide specialist advice on food. R & Clark G. John. The Bar and Beverage Book. Managing the Guest Experience in Hospitality. The Waiter & Waitress and Waitstaff Training Handbook: A Complete Guide to the Proper Steps in Service for Food & Beverage Employees. 2008 (5th Edition). Quality Service: What Every Hospitality Manager Needs to Know. John R.

Recommended reading

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Trainee evaluation sheet

Trainee evaluation sheet
Provide gueridon service
The following statements are about the competency you have just completed.
Please tick the appropriate box Agree Don’t Know Do Not Agree Does Not Apply

There was too much in this competency to cover without rushing Most of the competency seemed relevant to me The competency was at the right level for me I got enough help from my trainer

The amount of activities was sufficient The competency allowed me to use my own initiative My training was well-organised My trainer had time to answer my questions I understood how I was going to be assessed I was given enough time to practice

My trainer feedback was useful Enough equipment was available and it worked well The activities were too hard for me

© ASEAN 2013 Trainee Manual Provide gueridon service

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Trainee evaluation sheet

The best things about this unit were: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ The worst things about this unit were: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ The things you should change in this unit are: ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________ ___________________________________________________________________

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© ASEAN 2013 Trainee Manual Provide gueridon service