gueridon service

1. PROVIDE GUERIDON SERVICE
DEDY WIJAYANTO
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Part 2

2. Provide information
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Making recommendations
When a customer asks “What do you recommend?” there are four
options:
• Recommend what it is you like
• Recommend what is popular
• Recommend whatever it is that the kitchen have asked you to push
• Ask some questions first to determine their preferences

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Keys when making recommendations
• 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
• Providing extra information as required
• Tailoring your information to suit the customer

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Normally the presence of a gueridon trolley itself will raise interest
amongst fellow diners.
• How else can you promote menu items provided through
gueridon service?

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Promotional methods
• Suggestive selling phrases
• Use of menus, wine lists, drink lists
• Physically supporting the point-of-sale displays
• The attractive use and presentation of trolleys
• Referring to point-of-sale advertising materials such as tent
cards, recipe sheets, fliers and brochures

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7. Gueridon procedures
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What activities take place as part of gueridon
service:
• During preparation phase
• In front of customers

8. Gueridon procedures
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Follow recipes
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

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Portioning
Portioning means controlling the size or quantity of
menu items to be served to each customer.
• What influences portion sizes?
• Where is this information found?
• How are common portions for different foods?
• Why is it important to have strict portion controls?

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

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Peeling
• This procedure normally relates to the
preparation of vegetables and fruits
• They should be peeled or scraped thinly to
remove only the skin, as most nutrients are
just below the skin/surface

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Cutting
Cutting is a common procedure used in gueridon
service, often to:
• Portion menu ingredients
• To help aid cooking
• Enhance presentation

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Types of cuts
• Slice
• Chop
• Dice
• Shred
• Crush

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Mixing, whisking, combining
These procedures are commonly associated
with the preparation of dessert items.
• What is the difference between these?

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

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

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Carving
Depending on the menu item being carved, the term serves different
purposes.
• When carving meat, smaller slices or portions are removed from the
main piece of meat
• Carving of vegetables:
– Make smaller portions
– Help create visually aesthetic designs

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Filleting
• Filleting means to remove the edible flesh away from the inedible
parts including scales, bones, organs etc
• Whilst the term is often associated with the preparation of fish, it
applies to all meat products

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Assembling
• This is a common procedure in gueridon service and is the collecting
and arranging of all necessary ingredients, whether cooked or raw,
that constitutes a menu item
• This can refer to the preparation of a salad through to exotic curry
dishes

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Serving
• This means to present the menu item to the customer
• Whilst gueridon service can often relate to different
preparation and cooking procedures, the act of service is
common in all situations

22. escribing dishes and ingredients
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Whilst most people have an understanding of the different menu
items and ingredients used in gueridon dishes, some customers
will seek some kind of assistance.
• What kind of assistance do customers seek?

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When explaining food items prepared in gueridon service, this
primarily refers to:
• Menu items
• Ingredients
• Methods of preparation of cookery
• Culinary styles

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• Time to prepare or cook
• Portion sizes available
• Alternate or substitute items in dishes
• Prices
• Ingredients that customers commonly are allergic
to

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Handling dietary needs
• Allergies
• Medications
• Health-related conditions
• Specific diets
• Healthy meals
• Gluten-free
• Vegetarian
• Vegan

26. Handling special needs
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Cultural needs
• Jewish
• Muslim
• Hindu

27. Explaining role of ingredients
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Customers are also quite interested to know the ingredients in dishes
and how they compliment the dish including:
• 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

28. Gueridon items
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There are many different items that are used in gueridon service
including:
• Trolleys
• Equipment
• Utensils

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Types of gueridon trolleys may include:
• Flambé trolleys
• Hot carving trolleys
• Hors d’oeuvres trolleys
• Dessert trolleys
• Liqueur trolleys

30. Equipment & Utensils
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Carving
• Carving knives
• Carving fork
• Steel
• Carving boards
• Spoons and meat forks
• Any service crockery, cutlery or vessels
• Ladles for serving sauces and accompaniments
• Service towel
• Towel for cleaning trolley

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Sauteing
• Service set
• Copper or other appropriate pan
• Service towel
• Cooking utensils
• Serving cutlery, crockery and dishes
• Matches

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Filleting
• Service set
• Fish spatula
• Service towel
• Knives - filleting knife and chef’s knife
• Scissors - used to cut off fins and smaller bones
• Tweezers - used to remove small bones

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Salads
• Service set including salad spoons and forks
• Knives or scissors
• Plastic or wooden salad bowls
• Service towel
• Pepper grinder
• Pans and cooking utensils

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Cheeses
• Display plates
• Covers to protect cheese
• Service set including carving knife and cheese server
• Wooden cutting board
• Service towels
• Cheese knives
• Service plates

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Desserts
• Pans
• Cooking utensils
• Service set including forks and spoons
• Wooden cutting board to slice fruits
• Service towels
• Service plates

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General equipment and utensils
Besides the equipment and utensils identified above general
equipment and utensils include, but are certainly not limited to:
• Silver service gear
• Crockery items
• Silverware
• Sauce boats

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General equipment and utensils
• Serving spoons and ladles
• Serving plates, bowls and platters
• Glassware
• Linen and napkins
• Matches or lighting source
• Rubbish bin

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Fire and safety equipment
Required in 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

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Fire and safety equipment
• Fire extinguishers or fire blankets
• Knowledge about location and operation of shut off switches –
power, water, gas, steam, LPG
• Gloves, aprons, facemasks and protective goggles
• Appropriate small equipment, thermometers
• First aid kit
• Knowledge of emergency procedures

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Element 2:
Prepare gueridon equipment for service

43. Prepare gueridon equipment for service
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Performance Criteria for this Element are:
• Clean and maintain gueridon trolleys, equipment and utensils
• Prepare trolleys and service area for service with equipment,
utensils and linen
• Select food and non-food items for service to match menu
items

44. Clean and maintain gueridon trolleys,
equipment and utensils
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When working with any equipment, including a gueridon trolley, it
is an important first step that you ensure that equipment is:
• Clean before use
• Of the correct type and size
• Is safely assembled ready for use

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Cleanliness
It is essential all trolleys, equipment and utensils:
• Are hygienically clean
• Visually looks clean

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Hygienic requirements
• Make sure items are clean before using them
• Clean surfaces on a regular basis
• Ensure all items are clean between preparing different gueridon dishes
• Clean items after use
• Store cleaned and sanitised items
• Observe appropriate personal hygiene practices

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Cleanliness during service
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

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Cleanliness during service
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

49. Prepare for service
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Mise en place
• Selecting and assembling the equipment and utensils needed
for gueridon service is part of the process known as ‘mise en
place’
• This is a French term meaning ‘to put in place’

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Mise en place
• 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

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Mise en place
• 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

52. Mise en place
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Preparing the gueridon trolley
• Pots and pans
• Cooking oils and utensils
• Sufficient fuel sources
• Cleaning items
• Cloths and rags

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Preparing the gueridon trolley
• Crockery and cutlery
• Service plates, platters and utensils
• Condiments and proprietary sauces
• Alcoholic and non-alcoholic beverages
• Basic maintenance to trolleys and burners

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Preparing kitchen areas
• Clean pots and pans
• Clean chopping boards and knives
• Pre-prepared ingredients, in various
states of readiness
• Ingredients are assembled and are complete for each food
item
• Sufficient stock to adequately perform the shift

55. Select food and non-food items for service
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Now that all necessary equipment and utensils have been
prepared for gueridon service, the next logical step is the
selection and preparation of items that will be needed to prepare
menu items.
• What food items are required?
• What non-food items are required?

56. See you in part 3
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