This document discusses guerdon service, also known as trolley service, where dishes are prepared and served directly to guests on a trolley. It describes different types of trolleys used, including hors d'oeuvre, salad, food preparation, cheese, and liqueur trolleys. Equipment commonly used on trolleys is also outlined, such as flare lamps, gas stoves, chafing dishes, and carving boards. The document stresses the importance of regularly maintaining trolley equipment for efficient performance.

1. GUERDION
SERVIE
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2. INTRDUCTOIN:
This is also termed as trolley service.
Dishes are prepared , curved, dressed , or
flammed on a trolley in front of the guest and
served with service spoon and fork.
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3. Types of trolleys:
Hors d’oeuvre varies trolley
Salad trolley
Food preparation , carving,flambe’trolley.
Cheese trolley
Liqueur trolley
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4. Hors d’oeuvre varies trolley
• It displays 10 to 12 varieties of appetizers. The
containers holding appetizers are placed over
ice.
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5. Salad trolley
It has half plates and bowels , under plates ,
containers with prepared ingredients. Salad
dressings and seasonings that are required to
prepare the salads.
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6. Food preparing ,curving,flamed trolleys
These have a gas burner or flares lamp which
is fixed on the trolley to the level of the top
surface. A trolley may have single or double
burner. One burner is used for keeping the
food hot while the other is used for cooking.
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7. Cheese trolley
It has a variety of cheeses , cheese board, and
cheese knife for cutting the cheese , and
appropriate accompaniments for cheese.
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8. Liqueur trolley
It has assorted glasses, measure, ice bucket,
spirit and liqueur bottles, carafes, etc. it may
also have cigar, cigar cutter, and lighter.
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9. The equipment used on a trolley
Flare lamp
gas stove
Chafing dish
Suzette pan
Carving board
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10. Flare lamp
This piece of equipment is operated with
ethylated spirit and has reservoir for fuel, a
wick with an adjustment knob, a chimney, and
a gird.
6 to 8 inches in diameter
8 to 10 inches height
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12. Gas stove
Many establishments prefer gas stove over
flare lamp .the cylinders are placed under the
gas burner in a chamber and connected to the
stove.
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13. Chaffing dish
• It is a container holding hot water on which
food container is kept to retain the temperature
of the food.
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14. Carving board
• Carving of meat and poultry should be carried
out on a carving board and each category of
meat and poultry, a separate carving board
should be used.
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15. Maintenance of the trolley equipment
All the pieces of equipment and tools are
guerdon service should be maintained
regularly for efficient performance.
Clean all parts of the lamps regularly.
Never replace gas bottles near a naked flame.
Check the gas bottles for leaks
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16. Check the length of the wick and make sure it is
trimmed regularly
Do not check the spirit level in the tank of the lamp
near a naked flame
A void overfilling the lamp
It should be handed only by trained staff
Clean pans,chafing dishes,and other equipment
used on the trolley well daily so as to make them
presentable.
Clean cutting,carving,cheese boards well after the
service.
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