Gueridon Service.ppt- a specialized service

All about Gueridon service

1. Gueridon Service

2. Introduction
•The definition of the term gueridon is a
movable service or trolley from which food be
carved, filtered, flambéed or prepared and
served.
•The gueridon service itself comes in various
form i.e. calor gas, trolley, specially made for
the purpose, a plain trolley or even a small
table.

3. History of Gueridon Service
•The origins of gueridonservice lie in the
traditional service a la Russe.
•The first claimed flambé dish was crepe suzette
which was supposedly invented by Henri
Charpentier (1854) when working as a commis
at the cafe de Paris in Monte Carlo.
•The original meaning of the terms gueridonin
France was a small table with a single central
pedestal.

4. Gueridon Includes
•Performing relatively simple service
transferring food from platter to guest plate.
•Preparing special preparations: -e.g. making
salads dressing or filling for pommes au four,
peeling oranges.
•Carving fish, poultry, game & meat.
•Cooking especially flambage.

5. Principles of Gueridon Service
•Co-ordination
•Personalization
•Safety of the gueridon
•Showmanship
•Skills
•Mise-en-place

6. Factors in determining scope
•Cliental
•Staff
•Cost
•Hazard
•Space available

7. Advantages of Gueridon Service
•Creates atmosphere, Sophistication
•Seen service :-Provokes demand, impulse
buying & stimulates imitation
•Heat and freshness of food retained
•Visual attraction of flames which provides
entertainment and spectacle.
•Safer than silver service as waiter’s are
working with both hands.

8. Advantages of Gueridon Service
•Flatters a guest by focusing attention on his
table.
•Involve the guest in the experience.
•Pleases staff: enhances job satisfaction and
pride in job improves gratuities stimulate
incentives.
•Profitable when looked at from the point of
view that it encourages high check averages.
•Different from homes cooking and regular
service farms.

9. Disadvantages of Gueridon Service
•Takes time and may slow service or other
tables.
•Extravagant use of space
•Extravagant use of staff / labor
•Equipment cost increased.
•Fumes & smells (not all cooking smells are
desirable)

10. Disadvantages of Gueridon Service
•Waiters rarely cook as well as shapes.
•Hazards: -Accidents through gueridon
obstructing aisles, fire risks, spillages risks.
•Commodity control and accurate costing more
difficult.
•Nuisance to guest at other tables.

11. Trolleys used in Gueridon Service
•Flambage trolley
•Horsdoeuvre trolley
•Carving trolley
•Display trolley
•Beverage trolley

12. Taking the Gueridon order
•Remember first and foremost that you are a
sales person and must sell the dishes which
will involves you to work at the table and
exhibit the showmanship.
•You must have good knowledge of the menu
and be able explain the same well to the guest
if asked.
•Stand to the left of the host (not too close)
size up the guests at the table

13. Positioning the Gueridon trolley for
service
•Always push the gueridon and never pull it.
•The gueridon should be kept in one position
for the service of a complete course and not
moved from guest to guest.
•The position and angle of the gueridon
positioned food service at the patrons table
must not be hazardous class.

14. Liquors used in lamb cookery &
Flambage
Type Purpose
Spirits(rum,Whisky,) ToFlambé
Liquors
(Cointreau,Maraschino)
ToFlavour
ToColour
Fortifiedwines Tobalanceflavours
Sparklingwines To determine correct consistency
Beers
Cider Toremoveexcessfat/grease.
Syrups

15. Points to be consider while
Flambage
•Material of the utensils.
•Temperature of food and pan.
•Method of ignition.
•Food with more jus or gravy.
•Caution

16. Hygiene
•Unhygienic working is dangerous and
offensive to customers.
•Finger tasting & wiping hands on the apron
should be avoided.
•Grooming needs to be impeccable well
groomed hair is of prime importance as the
staff at the gueridon does not wear any kind
of headwear to prevent hair failing into the
food.