Promote Gueridon Service and Menu Items
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Promote Gueridon Service and Menu Items
- 1. PROVIDE GUERIDON SERVICE D1.HBS.CL5.11 Slide 1 Part 1 DEDY WIJAYANTO
- 2. Subject Elements This unit comprises three Elements: ⢠Promote gueridon service to guests ⢠Prepare gueridon equipment for service ⢠Prepare and serve menu items Slide 2
- 3. Element 1: Promote gueridon service to guests Slide 3
- 4. Promote gueridon service to guests Performance Criteria for this Element are: ⢠Identify the range of menu items that may be offered via gueridon service ⢠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 Slide 4
- 5. Promote gueridon service to guests Performance Criteria for this Element are: ⢠Identify, 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 Slide 5
- 6. Gueridon service ⢠In summary gueridon service is the preparation, cooking or partial cooking of menu items in view of the customer ⢠This is commonly prepared on a moveable trolley which can be positioned in front of each respective table Slide 6
- 7. Gueridon service Gueridon service is a traditional style of service that is commonly reserved for high end establishments. It is a style of service that is: ⢠Very visual ⢠Popular with customers ⢠Adds a dimension of entertainment ⢠Enhances the dining experience Slide 7
- 8. Gueridon service Complexity of gueridon service It is often described as the most complex of service styles, 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 usually not professional cooks Slide 8
- 9. Gueridon service Reducing complexity of gueridon service A large number of food and beverage establishments will either provide: ⢠A reduced version of this style ⢠Operate âopen kitchenâ concepts ⢠Finish off items using gueridon service Slide 9
- 10. Advantages 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 Slide 10
- 11. Advantages of gueridon service ⢠Increases personalised service ⢠Increases interaction with the customer ⢠Allows customers to âexperienceâ the cooking process ⢠Enables an establishment to charge premium prices ⢠Showcases skills of staff Slide 11
- 12. Disadvantages of gueridon service ⢠Need for specialist equipment ⢠Staff need to be highly skilled ⢠Highly labour intensive ⢠Increased safety risk as cooking is conducted in the dining environment, close to the customer ⢠Reduces space that can be used for more tables and chairs Slide 12
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- 14. Menu items What menu items are commonly provided through gueridon service including: ⢠Food items ⢠Beverage items What needs to be considered when selecting items to be prepared using this method? Slide 14
- 15. Menu items Selection of menu items 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 Slide 15
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- 17. Gueridon food menu items Appetisers Appetisers are menu items offered for guests to eat prior to their main course. ⢠What appetisers are commonly served? Slide 17
- 18. Gueridon food menu items Appetisers ⢠Hors dâoeuvres ⢠CanapĂŠs ⢠Savouries ⢠Antipasto ⢠Tapas ⢠Finger foods ⢠Sandwiches Slide 18
- 19. Gueridon food menu items Soups A traditional course on many menus, soups provide low food cost items for many premises. ⢠What soups are commonly served? Slide 19
- 20. Gueridon food menu items Soups ⢠Clear soups ⢠Broths ⢠PurÊes ⢠Cream soups ⢠Bisque Slide 20
- 21. Gueridon food menu items Pasta ⢠Pasta is a common item that is prepared using gueridon service ⢠Normally the pasta itself is par cooked (partially cooked) in kitchens and then finished off with other ingredients and sauces in front of the customer Slide 21
- 22. Gueridon food menu items Salads ⢠Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish ⢠They often come with a dressing ⢠What types of salads and dressings are commonly served? Slide 22
- 23. Gueridon food menu items Salads Salads can be served in simple form such as a âgreen saladâ 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 Slide 23
- 24. Gueridon food menu items Salads Caesar salad Caesar salad is the most popular salad made in front of the guests. ⢠What is in this salad? ⢠What is the history of this salad? ⢠Why is it globally popular? Slide 24
- 25. Gueridon food menu items Meat, poultry, fish and seafood Staple ingredients can be: ⢠The stand-alone ingredient for a dish ⢠Ingredients in other menu items What types of meat, poultry, fish and seafood are commonly served using gueridon service? Slide 25
- 26. Gueridon food menu items Meat ⢠Beef ⢠Lamb ⢠Veal ⢠Goat ⢠Pork Slide 26
- 27. Gueridon food menu items Poultry ⢠Chicken ⢠Turkey ⢠Squab ⢠Pheasant ⢠Duck ⢠Goose Slide 27
- 28. Gueridon food menu items Fish ⢠Flat fish ⢠Round fish ⢠Fillets ⢠Whitefish ⢠Oily fish Slide 28
- 29. Gueridon food menu items Seafood ⢠Shellfish ⢠Molluscs ⢠Crustaceans ⢠Octopus and squid Slide 29
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- 31. Gueridon food menu items Vegetables ⢠What types of vegetables are commonly served? ⢠How are they prepared and served? Slide 31
- 32. Gueridon food menu items Sauces, accompaniments and garnishes ⢠Sauces, garnishes and accompaniments are additions to the main ingredients of a meal ⢠They can be used to enhance the flavour, colour, aroma and overall presentation of the meal Slide 32
- 33. Gueridon food menu items Sauces ⢠Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish ⢠The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal Slide 33
- 34. Gueridon food menu items Accompaniments Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically: ⢠Vegetables ⢠Fries ⢠Steamed or fried rice ⢠Side salads ⢠Sauces and relishes ⢠Salsa Slide 34
- 35. Gueridon food menu items Accompaniments - roasts Accompaniments for roasts include: ⢠Horseradish sauce ⢠Mustard ⢠Mint sauce ⢠Mint jelly ⢠Cranberry sauce Slide 35
- 36. Gueridon food menu items Garnishes ⢠Garnish refers to the decoration of food by the addition of other items ⢠Garnishes should be fresh, colourful, edible and should be suited to the meal Slide 36
- 37. Gueridon food menu items Garnishes Common garnishes may include: ⢠Lemon wedges ⢠Herbs including parsley, rosemary, dill, basil ⢠Carrot twirls ⢠Vegetable juliennes ⢠Croutons Slide 37
- 38. Gueridon food menu items Specialist cuisine food items Specialist cuisine food items commonly relate to cuisines of various cultures. ⢠What are different cuisines in different countries? Slide 38
- 39. Gueridon food menu items Specialist cuisine food items ⢠Offal ⢠Aromatics, flavourings, spices, spice mixes and herbs ⢠Garnishes ⢠Seeds and nuts ⢠Grains, rice and pulses ⢠Fungi ⢠Preserves, condiments and accompaniments Slide 39
- 40. Gueridon food menu items Specialist cuisine food items ⢠Fruits, vegetables, flowers and salad items ⢠Aquatic plants such as seaweeds ⢠Specialist cheeses and dairy products ⢠Sweeteners such as palm sugar, honey and glucose ⢠Fats and oils ⢠Bush foods Slide 40
- 41. Gueridon food menu items Desserts Desserts are served after the main course ⢠What types of desserts are commonly served using gueridon service? Slide 41
- 42. Gueridon food menu items Desserts ⢠Puddings, cakes and flans ⢠Fritters ⢠Prepared fruit ⢠SoufflÊ ⢠Crepes and omelettes ⢠Ice cream, bombes and parfaits Slide 42
- 43. Gueridon food menu items Desserts â Crepes Suzette Crepes suzette is the most popular menu item prepared in gueridon service as it is not only quick to make but is very visual. It is often prepared in a sautĂŠ pan in full view of the guests. ⢠What ingredients are in this dessert? ⢠How is it made? Slide 43
- 44. Gueridon food menu items Fruit A growing focus on healthy eating has seen increased up- take of fruit in premises. ⢠What types of fruit items and dishes are commonly served using gueridon service? Slide 44
- 45. Gueridon food menu items Cheese There are endless varieties of cheese. Cheese is normally sliced or portioned and served with a variety of accompaniments including: ⢠Fruit ⢠Nuts ⢠Olives ⢠Crackers ⢠Bread Slide 45
- 46. Gueridon beverage menu items Types of beverages These include: ⢠Hot and cold beverages ⢠Alcoholic and non-alcoholic choices ⢠Coffees and teas Slide 46
- 47. Gueridon beverage menu items Speciality Coffees ⢠Various spirits and liqueurs can be combined with hot coffee and fresh double cream ⢠They make a dessert in its own right, to accompany a dessert or to conclude a meal Slide 47
- 48. Gueridon beverage menu items Spirits and liqueurs In some cases customers may wish to have a spirit or liqueur at the end of a meal or to accompany a dessert. These normally consist of: ⢠Cognac ⢠Armagnac ⢠Calvados ⢠Liqueurs ⢠Port Slide 48
- 49. Promote & discuss menu items Many customers will rely on you to provide them with information about menu items. It is the role of the server to ensure they actively: ⢠Promote menu items that are available through this service style ⢠Provide related information that may be helpful to them Slide 49
Editor's Notes
- Trainer welcomes trainees and informs them that they will be learning how to provide gueridon service.
- Trainer advises this Unit comprises three Elements, as listed on the slide explaining: ⢠Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail ⢠Trainees can obtain more detail from their Trainee Manual ⢠At times the course presents advice and information about various protocols but where their workplace requirements differ to what is presented, the workplace practices and standards, as well as policies and procedures must be observed.
- Introduce topic. Class Activity â General Discussion Ask general questions: What is gueridon service? Where is it commonly offered? What is normally cooked or prepared using this service style?
- Trainer identifies the Performance Criteria for this Element, as listed on the slide.
- Trainer identifies the Performance Criteria for this Element, as listed on the slide.
- Class Activity â Questions Have you experienced this type of service before? Would you like to experience it? Is this service style common? Why / why not?
- Class Activity â Questions What makes it visual? What makes it popular with customers?
- Class Activity â Questions Can you make this process easier? What other complexities exist in this service style?
- Class Activity â Questions What reduced version can you offer? What does âopen kitchenâ mean and why is it popular?
- Class Activity â Discussion Discuss these advantages
- Class Activity â Discussion Discuss these advantages
- Class Activity â Discussion Discuss these disadvantages
- Class Activity â Discussion Get the audience to discuss and list the different food and beverage items that can be provided through gueridon service?
- Class Activity â Questions What other considerations need to be taken into account?
- Class Activity â General Discussion Discuss the questions in the slide
- Class Activity â General Discussion & Review menus Identify different types of appetisers How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion Discuss the questions in the slide
- Class Activity â General Discussion & Review menus Identify different types of soups. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion Why is this method popular? What types of pasta would you prepare this way? What risottos can be prepared using this format? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion Discuss the question in the slide How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion What are common salads prepared using gueridon service?
- Class Activity â General Discussion & Research activity Caesar salad comprises lettuce, cooked egg, bacon, anchovy, parmesan cheese and lemon juice, to name a few items. It is also commonly served with cooked sliced chicken.
- Class Activity â General Discussion Discuss the questions in the slide
- Class Activity â General Discussion & Review menus Identify different types of meat. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion & Review menus Identify different types of poultry. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion & Review menus Identify different types of fish. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion & Review menus Identify different types of seafood. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion Discuss the questions in the slide Identify different types of vegetables How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion What is the difference between these? What is their purpose?
- Class Activity â General Discussion What are popular sauces? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion What are popular accompaniments? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion Which roasted meats do each of these accompaniments complement?
- Class Activity â General Discussion What are popular garnishes? What types of meals are they served with?
- Class Activity â General Discussion What are popular garnishes? What types of meals are these garnishes served with?
- Class Activity â General Discussion & Research Discuss the questions in the slide Trainer to give small groups a country in which they must research and present cuisine unique to that country / culture.
- Class Activity â General Discussion & Presentation Discuss the different types of specialist cuisine food items Groups to present their findings.
- Class Activity â General Discussion & Presentation Discuss the different types of specialist cuisine food items Groups to present their findings
- Class Activity â General Discussion Discuss the question in the slide
- Class Activity â General Discussion & Review menus Identify different types of desserts. How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â Discuss how crepe suzette is made. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit.
- Class Activity â General Discussion Discuss the question in the slide How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion What types of cheese are commonly served using gueridon service? How would these items be prepared for gueridon service? What would be pre-prepared? What would be prepared in front of the guest?
- Class Activity â General Discussion What are commonly served beverages using gueridon service?
- Class Activity â General Discussion What types of specialist coffees do you know? What liqueur is in them?
- Class Activity â Questions & Review beverage list What is the difference between these types of beverages? How are they served to the customer?
- Class Activity â Questions What promotional methods can be used? What information do customers want to know?