Prepare trolleys and service area for service with equipment, utensils and Select food and non-food items for service to match menu items Verify the quality and condition of food and non-food items prior to use Position gueridon trolleys for maximum impact on sales potential Element 3: Prepare and serve menu items Prepare and serve a range of food menu items using the gueridon Prepare and serve a range of beverage menu items using the gueridon Prepare accompaniments to accompany a range of menu items using the gueridon Involve and entertain guests as part of the gueridon service experience Present finished menu items for service in a professional and attractive manner Clear and clean trolleys and other gueridon equipment and utensils on completion of the provision of gueridon service Hot and cold beverages, including alcoholic and non-alcoholic choices, coffees and teas Sauces, accompaniments and garnishes. Promote a range of gueridon menu items may include: Physically supporting the point-of-sale displays The attractive use and presentation of trolleys and gueridon equipment Menus, wine lists, drink lists Point-of-sale advertising materials such as tent cards, recipe sheets, fliers and brochures. Procedures involved in the provision of gueridon service may include: Portioning of ingredients Trimming, peeling, skinning and slicing Cooking using various techniques appropriate to a variety of different menu items Mixing, whisking, combining Separating eggs Carving and filleting Silver service and/or service techniques, including lifting, folding, transferring, placement of food, serving Pouring alcohol and flaming. Gueridon trolleys, equipment and utensils may include: Flambé trolleys Hot carving trolleys Hors d’oeuvres trolleys Sweets trolleys Liqueur and liquor trolleys Cigar humidors
Collecting, organising and analysing information 1 Read and recipe cards; assemble ingredients for service Communicating ideas and information 2 Promote gueridon service via use of inter-personal, communication and selling skills at table Planning and organising activities 2 Coordinate the preparation, cooking and service of gueridon meals with other menu items produced in the kitchen Working with others and in teams 2 Liaise with other waiting staff and kitchen personnel Using mathematical ideas and techniques 2 Calculate ingredients required and portion sizes Solving problems 2 Address individual patron preferences for ingredients, cooking and presentation Using technology 2 Use trolleys and cooking
Slide Slide No Trainer Notes Introduce topic. Activity – General Discussion Ask general questions: What is gueridon service? Where is it commonly offered? What is normally cooked or prepared using this service style? Slide Slide No Trainer Notes Trainer identifies the Performance Criteria for this Element, as listed on the slide. Slide Slide No Trainer Notes Trainer identifies the Performance Criteria for this Element, as listed on the slide. Slide
How these items be prepared for gueridon service? What would be pre-prepared? What be prepared in front of the guest? Slide Slide No Trainer Class Activity – General Discussion Discuss the question in the slide How would these items be prepared for gueridon service? What be pre-prepared? What would be prepared in front of the guest? Slide Slide No Trainer Class Activity – General Discussion What are common salads prepared using gueridon service? Slide Slide No Trainer Notes Class Activity – 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.
What would be prepared in front of the guest? Slide No Trainer Class Activity – General Discussion What is the difference between these? What is their purpose? Slide Slide No Trainer Notes Class Activity – 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? Slide Slide No Trainer Class Activity – General Discussion What are popular accompaniments? How these items be prepared for gueridon service? What would be pre-prepared?
What would be prepared in front of the guest? Slide Slide No Trainer Activity – General Discussion roasted meats do each of these accompaniments complement? Slide Slide No Trainer Notes Class Activity – General Discussion What are popular garnishes? What types of meals are they served with? Slide Slide No Trainer Notes Class Activity – General Discussion What are popular garnishes? What types of meals are these garnishes served with?
Class Activity – Discussion about promotional methods Discuss different promotions methods that are available. Slide No Trainer Activity – Discussion about promotional methods What other promotional methods could you use? Slide Slide No Trainer Notes Class Activity – Discussion about gueridon procedures Get the audience to list all the common procedures that are done during both phases as identified in this slide. Slide Slide No Trainer Notes Class Activity – Discussion about recipes Why are recipes so important? Why is it important to follow recipes?
Slide Slide No Trainer Notes Class Activity – Discussion about portion control. Discuss questions identified in the slide. Slide Slide No Trainer Class Activity – Questions What are the benefits of trimming meat? Slide Slide No Trainer Notes Activity – Questions What items are normally peeled? Slide Slide No Trainer Class Activity – Questions
What of cuts are there? Slide Slide No Trainer Class Activity – Questions Provide examples of each type of cut Why is it used? No Trainer Notes Class Activity – Questions Provide examples of each Why is it used? Slide No Trainer Notes Class Activity – Questions What food is cooked using this process? Why is it a popular gueridon cooking method?
Slide Slide No Trainer Notes Class Activity –Review of menus Audience to review menus and think of questions they would like to ask to help them to better understand individual menu items. Slide Slide No Trainer Activity – List Audience to list different types of trolley, equipment and utensils used in gueridon service. Slide Slide No Trainer Notes Class Activity – Discuss the purpose and role of each type of trolley Flambé trolleys – these trolleys are primarily used to cook food items, commonly using a flambé or sauté process Hot carving trolleys – these trolleys primarily are used to keep cooked meat warm and to provide sufficient space for meat to be carved and plated Hors d’oeuvres trolleys – these trolleys are required to cook, assemble or display small items or entrees preceding main meals Dessert trolleys – these trolleys may be used to display and carve different dessert, fruit and cheese dishes. They are normally used to visually tempt customers are
Slide No Trainer Notes Class Activity – Questions Why is it important that all items look clean when in front of the customer? Slide Slide No Trainer Class Activity – Questions What hygienic requirements are important? Where does this information come from? Slide Slide No Trainer Notes Class Activity – Questions Why is this important? Slide No Trainer Notes Class Activity – Questions Why is this important?
Slide No Trainer Notes Class Activity – Questions Why is mise-en-place important when preparing for gueridon service? Slide Slide No Trainer Notes Class Activity – Questions What tasks need to take place? Slide Slide No Trainer Class Activity – Questions What are some mise-en-place activities associated with each of these points? Slide
Slide No Trainer Class Activity – Questions What are some mise-en-place activities associated with each of these points? Slide Slide No Trainer Notes Class Activity – Questions What are some mise-en-place activities associated with each of these points? Slide Slide No Trainer Notes Class Activity – Questions Discuss the questions in the Slide No Trainer Notes Class Activity – Questions of these have greater impacts than others? What else can influence
Slide Slide No Trainer Notes Class Activity – Questions What are examples of promotions that you have experienced in the past that have been effective? What items are normally more common that others, especially when prepared gueridon style? Slide Slide No Trainer Notes Class Activity – Questions Why is it important to use and follow recipes? Slide No Trainer Notes Class Activity –Review of recipes Trainer to hand out examples of recipes to audience. Slide
Activity – Questions Discuss the questions in the slide. Slide Slide No Trainer Notes Class Activity – Questions What tasks are associated with these activities? Slide Slide No Trainer Notes Class Activity – Questions What tasks are associated with these activities? Slide Slide No Trainer Class Activity – Questions What are associated with these activities?
Slide No Trainer Class Activity – Questions What are associated with these activities? Slide Slide No Trainer Notes Class Activity – Questions What needs to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Questions What needs to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Questions
What to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Questions What needs to taken into consideration for each of these points? Slide Slide No Trainer Notes Class Activity – Discuss points on safety precautions Need for staff training – in the safe and hygienic preparing, cooking and service methods used in table side service Removing pan from flame before adding spirits – to keep flames to a responsible size Regulating height of flame – to ensure curtains or ceilings do not catch alight. In addition the bigger the flame, the greater the heat Ensuring that flammable liquors are sealed and kept away from flame. Slide Slide No Trainer Notes Introduce Activity – General Discussion Ask general questions:
Slide No Trainer Class Activity – Questions What steps are associated with carving meat or vegetables? Slide No Trainer Class Activity – Questions How do you carve meat? How can you minimise waste? Where should meat be placed on a plate and why? What are common starches, vegetables and garnishes for different roast meats? Slide Slide No Trainer Notes Class Activity – Explain the process Explain the steps associated with this procedure If possible demonstrate to audience How can you carve boneless roasts? How can you carve a standing beef roast? Slide
Slide Slide No Trainer Notes Class Activity – Explain the process Explain the steps associated with this procedure If possible demonstrate to audience. Slide Slide No Trainer Notes Activity – Explain the process Explain the associated with this procedure If possible demonstrate to audience. Slide Slide No Trainer Class Activity – Explain the process Explain the associated with this procedure If possible demonstrate to audience.
Class Activity – Explain the process Explain the steps associated with these different procedure If possible demonstrate to audience. Slide Slide No Trainer Notes Class Activity – Explain the process Explain the steps associated with these different procedure If possible demonstrate to audience. Slide Slide No Trainer Notes Class Activity – Explain the process Explain the steps associated with these different procedure If possible demonstrate to audience. Slide Slide No Trainer Activity – Revision Questions Ask revision questions.
Slide No Trainer Notes Activity – Explain the process Explain the steps associated with these different procedure If possible demonstrate to audience. Slide No Trainer Notes Class Activity – Questions What are common accompaniments to food items? What are common accompaniments to beverage items? How are they prepared? Slide No Trainer Notes Class Activity – Discussion Discuss these accompaniments What is the best way to prepare them using gueridon service? Slide
Slide No Trainer Notes Class Activity – Discussion Discuss accompaniments What is the best way to prepare them using gueridon service? Slide No Trainer Notes Class Activity – Discussion What other accompaniments can you serve with roasted meats? Slide Slide No Trainer Notes Class Activity – Discussion Discuss these accompaniments What is the best way to prepare them using gueridon service? Slide Slide No Trainer Notes Class Activity – Discussion What other accompaniments can you serve with different types of seafood?
Slide Slide No Trainer Class Activity – Discussion What are the ingredients of vinaigrette? How do you make it? What other salad dressings are common? Slide Slide No Trainer Notes Class Activity – Explain the process Explain the steps associated with these different procedure If possible demonstrate to audience. Slide Slide No Trainer Notes Class Activity – Discussion What accompaniments can you serve with salads?
Slide Slide No Trainer Notes Class Activity – Discussion Discuss these accompaniments What is the best way to prepare them gueridon service? Slide No Trainer Class Activity – Discussion Discuss these accompaniments What is the best way to prepare them using gueridon service? Slide No Trainer Notes Class Activity – Discussion Discuss these accompaniments What is the best way to prepare them using gueridon service? Slide
Slide No Trainer Notes Class Activity – Questions How can we involve, interact and entertain customers? Slide Slide No Trainer Class Activity – Questions & Review menu items What else could we explain to customers? Get the audience to look at a menu and pick a menu item. They are to explain this menu item to a colleague, if they were to prepare it gueridon Slide No Trainer Class Activity – Discuss these techniques What else we explain to customers? Get the audience to look at a menu and pick a menu item. They are to explain this menu item to a colleague, using the points in this slide. Slide Slide No Trainer Class Activity – Discussion
What are different ways to present finished menu items for service in a professional and attractive manner? Slide No Trainer Notes Class Activity – Discussion What are key points do you consider important? Slide No Trainer Notes Activity – Discussion What else needs to be considered when serving food items? Slide Slide No Trainer Activity – Discussion What else needs to be considered when serving beverage items? Slide
Slide No Trainer Class Activity – Discussion How should these items be served? What other side dishes / condiments are commonly used? Slide Slide No Trainer Notes Class Activity – Discussion What other utensils are commonly used? Slide Slide No Trainer Notes Class Activity – Questions When is the best time to additional food and beverage? What techniques can you use to increase How can you check customer satisfaction? Slide Slide No Trainer Notes Class Activity – Questions
Slide Slide No Trainer Notes Class Activity – Questions How do you correctly dispose of used food? Can it be re-used? Slide Slide No Trainer Notes Class Activity – Questions What other items can be re-used? Slide Slide No Trainer Class Activity – Questions What other cleaning activities may need to take place? Slide Slide No Trainer Notes