Prepare trolleys and service area for service Hot and cold beverages, including alcoholic and non-alcoholic choices, coffees and teas with equipment, utensils and Sauces, accompaniments and garnishes. Select food and non-food items for service to Promote a range of gueridon menu items may include: match menu items Physically supporting the point-of-sale displays Verify the quality and condition of food and non-food items prior to use The attractive use and presentation of trolleys and gueridon equipment Menus, wine lists, drink lists Position gueridon trolleys for maximum impact on sales potential Point-of-sale advertising materials such as tent cards, recipe sheets, fliers and brochures. Element 3: Prepare and serve menu items Procedures involved in the provision of gueridon service may include: Prepare and serve a range of food menu Portioning of ingredients items using the gueridon Trimming, peeling, skinning and slicing Prepare and serve a range of beverage Cooking using various techniques appropriate to a variety of different menu items menu items using the gueridon Mixing, whisking, combining Prepare accompaniments to accompany a Separating eggs range of menu items using the gueridon Carving and filleting Involve and entertain guests as part of the gueridon service experience Silver service and/or service techniques, including lifting, folding, transferring, placement of food, serving Present finished menu items for service in a Pouring alcohol and flaming. professional and attractive manner Gueridon trolleys, equipment and utensils may include: Clear and clean trolleys and other gueridon equipment and utensils on completion of the Flambé trolleys provision of gueridon service Hot carving trolleys Hors d’oeuvres trolleys Sweets trolleys Liqueur and liquor trolleys Cigar humidors
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
TG_Provide_gueridon_service_refined.docx