PROVIDE GUERIDON SERVICE

1. D1.HBS.CL5.11 PROVIDE GUERIDON SERVICE

2. Subject Elements This unit comprises three Elements: • Promote gueridon service to guests • Prepare gueridon equipment for service • Prepare and serve menu items

3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

4. Element 1: Promote gueridon service to guests

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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 ‘open kitchen’ concepts • Finish off items using gueridon service

11. 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

12. Advantages of gueridon service • 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

13. 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

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?

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

16. Gueridon food menu items Appetisers Appetisers are menu items offered for guests to eat prior to their main course. • What appetisers are commonly served?

17. Gueridon food menu items Appetisers • Hors d’oeuvres • Canapés • Savouries • Antipasto • Tapas • Finger foods • Sandwiches

18. 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?

19. Gueridon food menu items Soups • Clear soups • Broths • Purées • Cream soups • Bisque

20. 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

21. 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?

22. Gueridon food menu items Salads Salads can be served in simple form such as a ‘green salad’ 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

23. 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?

24. 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?

25. Gueridon food menu items Meat • Beef • Lamb • Veal • Goat • Pork

26. Gueridon food menu items Poultry • Chicken • Turkey • Squab • Pheasant • Duck • Goose

27. Gueridon food menu items Fish • Flat fish • Round fish • Fillets • Whitefish • Oily fish

28. Gueridon food menu items Seafood • Shellfish • Molluscs • Crustaceans • Octopus and squid

29. Gueridon food menu items Vegetables • What types of vegetables are commonly served? • How are they prepared and served?

30. 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

31. 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

32. 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

33. Gueridon food menu items Accompaniments - roasts Accompaniments for roasts include: • Horseradish sauce • Mustard • Mint sauce • Mint jelly • Cranberry sauce

34. 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

35. Gueridon food menu items Garnishes Common garnishes may include: • Lemon wedges • Herbs including parsley, rosemary, dill, basil • Carrot twirls • Vegetable juliennes • Croutons

36. 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?

37. 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

38. 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

39. Gueridon food menu items Desserts Desserts are served after the main course • What types of desserts are commonly served using gueridon service?

40. Gueridon food menu items Desserts • Puddings, cakes and flans • Fritters • Prepared fruit • Soufflé • Crepes and omelettes • Ice cream, bombes and parfaits

41. Gueridon food menu items Desserts – 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 sauté pan in full view of the guests. • What ingredients are in this dessert? • How is it made?

42. 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?

43. 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

44. Gueridon beverage menu items Types of beverages These include: • Hot and cold beverages • Alcoholic and non-alcoholic choices • Coffees and teas

45. 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

46. 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

47. 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

48. Provide information When all the guests are seated, and the menus have been distributed, your next task is to inform the customers of: • Items that are available through gueridon service • Other menu items that are prepared in the kitchen

49. Provide information Information that may need to be provided include: • Menu items prepared through gueridon service • Method of preparation • Cooking time

50. Provide information 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