This document discusses gueridon service, which involves preparing dishes at a mobile trolley near guests' tables. It describes different types of gueridon trolleys like hors d'oeuvre, salad, food preparation, and liqueur trolleys. Equipment used includes flare lamps, gas stoves, chafing dishes, and carving boards. Safety, food handling, preparation techniques, and sample dishes are also outlined. The advantages are personalized service and skills demonstration, while limitations include slower service and higher costs.

1. GUERIDON SERVICE
Group: Tourism Express

2. Introduction
• It refers to a mobile service table or trolley, from which a dish may be
prepared, processed, dressed and plated in presence of guest near their
table.
• This service is provided at fine dining restaurants where ALC menu is
extra served for guests with high spending.
• In buffet service, it can be recalled as on-spot cooking of dishes.
• Generally, it is performed by Chef de Partie from F&B kitchen or by
head waiter.

3. • Hors d’oeuvre Varies Trolley
• Salad trolley
• Flambé trolley
• Cheese trolley
• Food preparation trolley
• Carving trolley
• Liqueur trolley
Types of guéridon trolleys

4. Hors d’oeuvre Varies Trolley
• It displays 10-12 varieties of appetizers.
• The containers holding appetizers are placed over ice.
• it is designed to hold ice and containers holding the appetizer.
• It have area to place adequate service gears required by guests.
• The foods are chosen by the guests and plated by the service
staffs or the guest can plate the appetizer themselves.
• The plated food is served from right hand side of guest.

5. Salad Trolley
• It has half plates and bowls, under plates,
containers with prepared ingredients, salad
dressings, and seasonings that are required to
prepare the salads. Salad dressings may
either be prepared on the trolley in the
presence of guests or in the kitchen. Most
restaurants make the dressings in the kitchen
and the dressing of salads is carried out on
the trolley in the restaurant.

6. Food Preparation, Carving, and
Flambé Trolleys
• These have a gas burner or flare lamp which is fixed
on the trolley to the level of the top surface. Carving
trolley has carving board which is placed over
chafing dish during carving to retain the heat of the
meat. A trolley may have single or double burner.
Double burner trolley is necessary when the pastry
finished food is to be held hot during the preparation.
One burner is used for keeping the food hot while the
other is used for cooking.

7. Cheese Trolley
• It has a variety of cheeses, cheese board, and cheese
knife for cutting the cheese, and appropriate
accompaniments for cheese. Surface of the trolley is
normally in marble and has translucent dome to cover
the top. Cheese selected by the guest is portioned and
plated on the gueridon trolley, and then served to the
guest from his/her right.

8. Liqueur Trolley
• It has assorted glasses, measure, ice bucket, spirit and
liqueur bottles, carafes, etc. It may also have cigars,
cigar cutter, and a lighter.
• A restaurant normally has two to three types of trolleys,
mainly preparation, flambéing, liqueur trolleys.

9. 1. Flare lamp
2.Gas stove
3.Chafing dish
4.Suzette pan
5.Carving board
The equipment used on a trolley

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 and 8 to 10 inches
height.
• Also helps to make the trolley more attractive.
• Flare lamp is used for food preparation, carving
and flambéing.

11. 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.
• The stove used in trolley should be frequently
cleaned and maintained.

12. • It is a container holding hot water on which
food container is kept to retain the
temperature of the food.
• It is also used to cook custards for certain
sweet preparation.
• It retained the temperature of the food being
carved.
Chaffing dish

13. Suzette pan
• It is a sauce pan with thick bottom and a
lip.
• It is normally made of copper lined with
corrosion resistant, non-reactive to metal.
• It is used for cooking.

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
• After use, it should be thoroughly washed and
cleaned.

15. Maintenance Of The Trolley equipment
• Cleaning all parts of the lamps regularly
• Never replaceing gas bottles near a naked flame
• Checking the gas bbottles for leaks
• Avoiding overfilling the lamp
• Cleaning the cutting, carving, cheese boards well after
the service

16. Safety in guéridon cooking:
• Never place the lamp or the hot plate outside the four trolley legs.
• Never move the trolley near to drapes.
• Note : The main course does not need to be placed on the hotplate if the
service in quick only the potatoes and vegetables for a short period.
• Serve with a spoon in one hand and the fork in another hand.

17. Selection Of Guéridon Dishes
The following should be standardized for each dish offered
from the trolley:
• Cover and accompaniments
• Required equipment
• Required raw ingredients
• List of cooked items
• Method of flambéing
• Plating and presentation

18. General Points While Selecting and
Handling Food
 Preparing food hygienically
 Ensuring that food is fresh and visually attractive
 Ensuring that the dish does not produce any unpleasant smell
when it is being cooked
 Displaying the ingredients in appropriate glass containers
 Handling all the ingredients with spoons and forks
 Keep the items chilled until they are required

19. General Points While Selecting and
Handling Food
 Dress the salad at the gueridon at the time of service
 Arranging and garnishing the salad
 Selecting good quality meat
 Using fresh and ripe fruits without any damages
 Keep the prepared fruits chilled and covered etc.

20. Mise-en-place for Guéridon
• Where necessary, the top and under shelf of the guéridon should be covered with a folded
table cloth.
• This saves time and speed up the service from right to left.
• Service spoon and forks
• Soup, tea and Coffee spoons
• Fish knife and fork, special equipment including a soup and sauce ladle
• Joint and side knife
• The hot plates or table heaters are generally placed on the left hand side on the top of the
guéridon.
• This heater may be gas, electricity or methylated spirit.
• If it is a heater the coffee saucer should be placed under the burners,
• A selection of basic accompaniments such as oil and vinegar,
Worcester sauce, English and French mustard and castor sugar should be available

21. Food Preparation Techniques
Tossing or Mixing
Cooking
Carving:
a. Carving tools
b. Carving hygiene
c. Service procedures of carved dishes

22. Flambéing
Flambéing is setting alight liquor added to the dish either during or at
the end of the preparation
Following are the commonly used spirits and liqueurs used for
flambéing :
a. Spirits ( Rum, Brandy )
b. Liqueurs ( Curacao, Grand Marnier)
There are two ways of flambéing dish
a. Adding liquor, already set alight to the dish which is held hot just
before serving
b. Adding liquor to dish during the preparation at the predetermined

23. Advantages Of Gueridon Service
Highly personalized service
High level of customer satisfaction
Good merchandising device
Wait staff can exhibit their culinary, carving and service skills.
High average revenue coverage

24. Limitations Of Gueridon Service
Slows service
Low seat turnover
Expensive style of service
Chances of accidents are more
More investment on service equipment

25. Dishes Prepared On The Trolley
Salad
Prawn Cocktail
Scampi Meniere
Escalope De Beau a La Crème
Steak Tartare
Steak Diane
Pineapple Flambé
Crepes Suzette
Strawberry Romanoff