Package for Hospitality Training

(Including Competency Standard, Teacher Focused & Student

Centered Materials and Assessment Tools)

Unit Title:
PROVIDE GUERIDON SERVICE

Unit Code: ITHHAFBS04AEM

Acknowledgements

Writer:
Win J. Winowatan, S.Sos, Lecturer, Tourism Academy Makassar

Others:
Indonesian Hotels and Restaurant Association
Jakarta International Hotels Association
Ministry of Manpower and Transmigration
Ministry of National Education
Ministry of Culture and Tourism
Tourism Training Australia
Australian National Training Authority
Australian Agency for International Development

This package has been produced to provide information that can be used to
complement the materials that are already available. The package is not
intended to replace current resources.

Package for Hospitality Training – Provide gueridon service i

Glossary

Access and equity

Refers to the fact that training should be accessible to everyone regardless of age, gender,
social, cultural, religious or educational background.

Assessment
The formal process ensuring training meets the standards required by industry. This process
is performed by a qualified assessor within a nationally agreed framework.

Assessor
An assessor is a person who is certified by industry to assess whether a worker is competent
to undertake specific tasks.

Competent
Able to do the job and has all the necessary skills, knowledge and attitude to perform
effectively in the workplace, according to agreed standards.

Competency Based Training

Training that relates to what people must be able to do and measures performance against
agreed standards.

Critical aspects of assessment

Explains the central point of the assessment and the key points to look for when assessing.

Context of assessment
Specifies where, how and by what methods assessment should occur.

Elements
The skills, which make up a unit of competence.

Evidence guide
These are guidelines on how a unit should be assessed.

Fair
Does not disadvantage particular trainees or students.

Flexible
Acknowledges that there is no single approach to the delivery and assessment of
performance in a competency-based system.

Formative assessment
These are small assessment tasks done during training. They assist in making sure that
learning is taking place and also give the trainees or students feedback on their progress.

Key competencies
Competencies that underpin all work performance. These are: collecting, analysing and
organising ideas and information, communicating ideas and information, planning and
organising activities, working with others and in teams, solving problems, using technology,
using mathematical ideas and techniques.

Package for Hospitality Training – Provide gueridon service ii

These competencies are graded in different levels.
Level of ability to be demonstrated in achieving the key competencies
Level Characteristics
1 Undertakes routine tasks within established procedures and is subject to
frequent progress checks by supervisor.
2 Undertakes broader and more complex tasks with increasing personal autonomy
for own work. Supervisor upon completion checks work.
3 Undertakes complex and non-routine activities, is self directed and responsible
for the work of others.

Linkages to other units

Describes the role of the unit and its place within the full set of competencies specified by
industry. It provides guidance as to which units may be assessed together.

National competency standards

Nationally agreed statements of the skills and knowledge that people need at work and the
standards of performance that are required.

Performance criteria
This is used to judge whether an individual has achieved competence in a unit.

Range of variables
This details the range of different contexts that may apply to a particular unit.

Reliable
Uses methods and procedures that confirm that the competency standards and their levels
are interpreted and applied consistently in all contexts and to all trainees or students.

Standards and certification institute

Ministry of Manpower and Transmigration (MOMT) has given authority to Indonesian Hotels
and Restaurants Association (PHRI) and Association of Indonesian Tours and Travel
Agencies (ASITA) to establish the Institute for the Standardisation and Certification of the
competency of Indonesian workers in the hospitality and tourism industry. The institute will
develop competency standards and information systems for the Standardisation and
Certification of competencies as well as administer competency tests and certify Indonesian
workers in the hospitality and tourism industry.

Summative assessment
The assessment done after training of the completed unit of competence to ensure that
trainees or students have achieved the performance criteria.

Trainee or student
A trainee or student is a person who is being taught knowledge or skills.

Trainer or teacher
A trainer or teacher is a person who facilitates learning.

Underpinning skills and knowledge

Defines the skills and knowledge required to be competent at the specified level.

Unit descriptor
A general description of the competency standard.

Valid
Judgement on the same evidence and criteria

Package for Hospitality Training – Provide gueridon service iii

will produce the same assessment outcomes
from different assessors.

Package for Hospitality Training – Provide gueridon service iv

 Table of Contents
1. Introduction to this guide
1.1 Introduction______________________________________________1
1.2 Time required to achieve competency__________________________1
2. Help for the trainer or teacher
2.1 The role of the trainer or teacher______________________________2
2.2 Delivery strategies_________________________________________2
2.3 Delivery requirements______________________________________2
2.4 Sources of additional information_____________________________3
3. The competency standard
3.1 Use of the competency standard______________________________4
3.2 Competency standard______________________________________4
4. Delivery strategy
4.1 The content plan__________________________________________7
4.2 How to teach the competency standard_______________________11
4.3 Support materials (Overhead transparencies/Handouts)__________15
5. Assessment
5.1 Workplace assessment issues______________________________33
5.1.1 Workplace assessment.....................................................................33
5.1.2 Competent.........................................................................................33
5.1.3 Recognition of current competence...................................................33
5.1.4 Assessors..........................................................................................33
5.2 Underpinning skills and knowledge___________________________33
5.2.1 Assessment of underpinning skills and knowledge...........................33
5.2.2 Examples of assessment tasks.........................................................34
5.3 Suggested assessment for Provide gueridon service_____________34

Appendices
1 Competency assessment result.
2 Group trainee or student assessment record.
3 List of overheads and handouts.
4 Trainee or student evaluation sheet.
5 Amendment list.
Section 1
Introduction to this guide
1.1 Introduction
Welcome to this guide.

This guide uses Competency Based Training to teach workplace skills. It is based on
competency standard that is a nationally agreed statement of the skills, attitude and
knowledge needed for a particular task. The major emphasis is on what an individual can do
as a result of training. One of the most important characteristics of Competency Based
Training is its focus on training individuals for actual jobs in the workplace.

This will help you teach the competency Provide gueridon service.
This guide deals with the skills and knowledge required to provide gueridon service.

Linkages to other units:

1. This unit should be assessed with or after the following units:
a. ITHHGHS01AES Follow workplace hygiene procedures
b. ITHHBFBS012AES Provide a link between kitchen and service areas
c. ITHHBFBS03AES Provide food and beverage service
d. ITHHBFBS04AES Provide table service of alcoholic beverages
e. ITHHBFBS11AES Develop and update food & beverage knowledge
f. ITHHAFBS07AES Provide silver service.
2. Depending upon the industry sector and workplace, combined training may be
appropriate.
3. There is also a strong link between this unit and the following units:
a. ITHHAFBS01AES Provide specialist advice on food
b. ITHHAFBS02AES Provide specialist wine service.

Care should be taken in developing training to meet the requirements of this unit. For general
and prevocational training, organisations providing training which takes into consideration the
full range of industry contexts, with no basis towards individual sectors. The Range of
Variables will assist in this regard. For sector-specific delivery, training should be tailored to
meet the needs of that sector.

Teachers and trainers should structure their sessions according to the:

 needs of their students/trainees
 requirements of their organisation
 time available for training
 training situation.

A delivery strategy has been provided for the teachers and trainers. The suggested content
gives an indication of what needs to be covered in the program to meet the competency
standard.

The delivery strategy used and assessment provided in this unit is not compulsory and should
be used as a guide. Teachers and trainers are encouraged to utilise their own industry
knowledge, experience, local examples and products to adapt the materials or develop their
own resources, in order to ensure the relevance of the training.

1.2 Time required to achieve competency

Under Competency Based Training, the focus should be on achieving competence, not on
fulfilling a particular time requirement, as different trainees may take different lengths of time
to be competent in a particular skill.

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Section 2
Help for the trainer or
teacher
2.1 The role of the trainer or teacher
One of your roles as a trainer or teacher is to ensure high standards of service through
effective training. To ensure that you are ready to start working on this competency with
trainees or students, consider the following questions:
How confident do you feel about your own knowledge and skills required to deliver each
element?
Is there any new information or laws that you may need to access before you start training?
Do you feel confident about demonstrating the practical tasks?
Will you be able to clearly explain the underpinning knowledge that your trainee or student will
need to do the job properly?
Are you aware of the scope of industry situations in which the competency may apply?
Are you aware of the language, literacy and numeracy skills your trainees or students need to
demonstrate competency in this standard?
Have you consider access and equity issues in planning the delivery of this training program?

2.2 Delivery strategies

The range of training activities that has been suggested for delivering this competency may
include:
 actual tasks
 projects and assignments
 case studies
 lectures
 videos and references
 group activities
 role plays and simulations.

Trainers or teachers should select training strategies that are appropriate for the competency
being taught, the situation and the needs of the learners. For example, if practising on-the-job
is not possible, varied simulations and role-plays may be appropriate.

2.3 Delivery requirements

Classroom space for delivery to trainees, whiteboard / blackboard, overhead projector,
overhead projector screen, flip chart, flip chart paper and multimedia.
Specialised delivery requirements:
Food service
A functional dining area would generally include table, chairs and a
sideboard / service area:
 tablecloths  milk and sugar containers
 selected linen / serviettes  menus / wine list
 cruets  docket books
 ashtrays  reservations book
 table no’s  “reserved” signs
 butter dishes and curler  vases, candles
 pepper mills  toasters
 coffee pots  water jugs.

Package for Hospitality Training – Provide gueridon service 2

 tea pots
 bread baskets.

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Beverage service:
A functional bar areas would generally include washable workbenches, sink, hot/cold water
and beverage selections:
 refrigeration units  drink trays for table service
 beer reticulation system  wine list
 beer taps  waiters friend
 glass washer  appropriate wines
 waiters cloths  ice buckets
 post mix system  wine stands
 ice making equipment  ashtrays
 spirit dispensing system  cutlery.

Crockery: Cellar:
 side plates  bar area (not in use) to show
 main cleaning procedure
 entrée  cool room
 coupes  manifolds
 soup bowls  transfer leads
 dessert bowls  gas gauges
 milk jugs / sugar bowls  liquor storage area – sufficient
 coffee / tea cups and saucers. working area to show how to
dismantle keg extractors
General (Food and Beverage):  beer lines (from head lead up)
 order pads / dockets  cleaning procedure-50-litre keg
 cashiering facilities and cleaning solution
 credit card facilities / EDC  appropriate stock
 guest accounts  post-mix system
 cash register  packaged and paper products
 various legal tender types e.g. : cash  requisition forms
vouchers, checks  kegs room
 cleaning equipment .
Glassware (Food and Beverage):
Cutlery:  wine – red
 main forks  wine – white
 main knives  wine – champagne flute
 entrée knives  port/sherry
 entrée forks  brandy balloon
 bread and butter knives  liqueur
 dessert spoons  cocktail
 fish knives (optional)  water
 fish forks  beer glasses
 tea / coffee spoons  high ball
 soup spoons.  old fashioned
 liqueur coffee glasses.

2.4 Source of additional information

Sources of information may include some of the following categories:
 text books
 professional journals
 Tourism Training Australia website: www.tourismtraining.com.au
 Industry Associations – Indonesian Hotels and Restaurants Association (PHRI)
Jl. R.P. Soeroso 27 GHI (Gondangdia Lama) Jakarta 10350
Phone: (021) 310 2922
 Teacher Associations – PPPG
Jl. Raya Parung KM.22-23 Bojongsari, Sawangan – Bogor
Phone: (021) 743 1271

Package for Hospitality Training – Provide gueridon service 4

Section 3
The competency
standard
3.1 Use of the competency standard
In a training situation the competency standard assists the trainer or teacher to:
 identify what trainees or students have to do
 identify what trainees or students have already done
 check trainees’ or students’ progress
 ensure that all elements and performance criteria in training and assessing are
covered.

3.2 Competency standard

UNIT ITHHAFBS04AEM PROVIDE GUERIDON SERVICE

UNIT DESCRIPTOR This unit deals with the specialist skills required to provide
gueridon service.

ELEMENTS PERFORMANCE CRITERIA

01 Prepare and maintain 1.1. Trolleys are stocked and displayed correctly with
gueridon trolleys and clean equipment and linen.
equipment 1.2. Equipment is polished and cleaned in accordance
with enterprise standards and hygiene
requirements.
1.3. Food and alcohol ingredients are selected in
accordance with menu and service requirements.
1.4. Ingredients are examined for quality and condition
prior to display on the trolley.
1.5. Foods are presented and displayed effectively
using their colours, varieties and shapes to attract
the attention of customers.
1.6. Promotional materials are used appropriately for
customers to view.
1.7. Trolleys are positioned appropriately for customers
to view.
1.8. Trolleys are cleared and cleaned hygienically and
at the appropriate time.
02 Recommend and sell 2.1 Dish names are explained correctly to customers,
gueridon menu items using appropriate language and terminology, to
to customers assist them in selection of foods.
2.2 The nature and features of gueridon service are
explained to customers in clear, simple language.
2.3 Ingredients of menu items and preparation methods
are correctly named, explained and shown to
customers to assist them in making selections.
03 Prepare and serve 3.1 Gueridon menu items are correctly prepared to
foods standard recipes in accordance with hygiene and
safety procedures.
3.2 Accompaniments and finishing ingredients are
correctly prepared.
3.3 Customer’s preferences and taken into consideration
when preparing gueridon menu items.

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 RANGE OF VARIABLES
1. This unit applies to all establishments where gueridon service is offered.
2. Food and alcohol items may include but are not limited to:
2.1 meat
2.2 fish
2.3 hors d'oeuvres
2.4 desserts
2.5 condiments
2.6 garnishes
2.7 dairy products
2.8 fruits
2.9 salads
2.10 sauces
2.11 wines
2.12 spirits.
3. Gueridon equipment may include but not limited to:
3.1. flatware
3.2. carving board
3.3. cutlery (cooking and serving)
3.4. linen
3.5. service crockery
3.6. fuel
3.7. towel for hand cleaning
3.8. lighter
3.9. burner
3.10. trolley
3.11. bowls.

EVIDENCE GUIDE
1. Underpinning skills and knowledge
1.1 To demonstrate competence, evidence of skills and knowledge in the following
areas is required:
a. the origin and purpose of gueridon service
b. ranges and styles of service available
c. uses and functions of trolleys and equipment
d. gueridon cooking/carving techniques for all major food groups and menu
items
e. display techniques
f. specific hygienic and safety issues to gueridon service.
2. Context of assessment
2.1 This unit must be assessed through practical demonstration on-the-job or in a
simulated workplace environment where gueridon cooking equipment is
provided. This should be supported by assessment of underpinning knowledge.
3. Critical aspects of assessment
3.1 Evidence should include a demonstrated ability to prepare and serve a range of
foods from the gueridon trolley. The range will depend on the workplace but
should include preparation of entrees, main courses, accompaniments,
desserts, cheeses and beverages. Equipment must be used safely,
hygienically and in accordance with manufacturer's instructions and trolley
display and set up must meet industry requirements.
4. Linkages to other units
4.1. This unit should be assessed with or after the following units:
a. ITHHGHS01AES Follow workplace hygiene procedures
b. ITHHBFBS12AES Provide a link between kitchen and service areas
c. ITHHBFBS03AES Provide food and beverage service
d. ITHHBFBS04AES Provide table service of alcoholic beverages
e. ITHHBFBS11AES Develop and update food & beverage knowledge
f. ITHHAFBS07AES Provide silver service.
4.2. Depending upon the industry sector and workplace, combined training may be

Package for Hospitality Training – Provide gueridon service 5

 appropriate.
4.3. There is also a strong link between this unit and the following units:
a. ITHHAFBS01AES Provide specialist advice on food
b. ITHHAFBS02AES Provide specialist wine service.

KEY COMPETENCIES IN THIS LEVEL KEY COMPETENCIES IN THIS LEVEL

UNIT UNIT

Collecting, organising and 2 Using mathematical ideas and -

analysing information techniques

Communicating ideas and 3 Solving problems 1

information

Planning and organising activities 2 Using technology 2

Working with others and in teams 2

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Section 4
Delivery strategy
4.1 The content plan
Note: In delivering the training below, teachers, trainers, trainees, students and assessors ensure compliance with full
details contained in the competency standard.
Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria
0.1 Prepare and maintain This unit applies to all Large and small The gueridon and its uses Dem HO 1
gueridon trolleys and establishments where Equipment identification HO 2
equipment. gueridon service is offered.

Gueridon equipment items: Large equipment: Large equipment identification, Dem HO 3

 flatware  flambé lamp its use, handling and Dis
 carving board maintenance:
 cutlery  flambé trolley
 linen  service trolley
 service crockery  dessert trolley
 fuel  flambé lamp.
 towel for hand cleaning
Small equipment identification, Dem HO 4
 lighter
use and handling Dis
 burner
 trolley
 bowls.
1.1 Trolleys are stocked and Maintaining clean, and polished Dem
displayed correctly with clean equipment:
implements, utensils and linen  trolleys
 flambé pan
 flat ware
 service equipment.

1.2 Equipment is polished and Preparing the gueridon trolley: Dis

cleaned in accordance with  preparing the equipment Dem
enterprise standard and  stocking the trolley.
hygiene requirements.

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 Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria

1.3 Food and alcoholic ingredients Food and alcoholic items: Soup Selecting appropriate B HO 5
are selected in accordance with  meat and fish Liqueurs ingredients: Dis HO 6
menu and service  hors d’oeuvres Coffee  salads HO 7
requirements.  dessert  meats HO 8
 condiments and sauces  fruit
 dairy product  alcohol.
 fruits and salads
 wine and spirits.

1.4 Ingredients are examined for Examining ingredients for quality Dis
quality and condition prior to and condition
display on the trolley.

1.5 Foods are presented and Food presentation: B

displayed effectively using their  colours Dis
colour, varieties and shapes to  varieties
attract the attention of  shapes
customers.  eye appeal.

1.6 Promotional materials are used Oral promotion Method of promoting gueridon: B
appropriately for customers to  oral Dem
view.  visual RP
 written.

1.7 Trolleys are positioned Safety Effective positioning of trolley: B HO 9

appropriately for customer to  sales appeal
view.  guest participation
 safety
 accessibility
 eye appeal.

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 Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria

1.8 Trolleys are cleared and Clearing and cleaning the trolley B HO 10
cleaned hygienically and at the Dem
appropriate time.

0.2 Recommend and sell

gueridon menu items to
customers.
2.1 Dish names are explained Effective communication in B
correctly to customers, using selling gueridon: Q
appropriate language and  knowledge of item Dis
terminology, to assist them in  appropriate language.
selection of foods.
2.2 The nature and features of Services of the gueridon: Dis HO 11
gueridon service are explained  tossing HO 12
to customers in clear, simple  cooking HO 13
language.  flambée HO 14
 carving HO 15
 filleting HO 16
 boning HO 17
 liqueur coffee.
2.3 Ingredients of menu items Knowledge of ingredients and Dis
and preparation methods are methods of preparation and Dem
correctly named, explained service.
and show to customers to
assist them in making
selections.

0.3 Prepare and serve foods. Food and Beverage Items Dis
commonly prepared on the Dim
gueridon.
3.1 Gueridon menu items are Key point in preparing gueridon HO 18

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 Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria
correctly prepared to standard items:
recipes in accordance with  use of standard recipe,
hygiene and safety ingredients and methods
procedures.  ensure effective set up of the
trolley before preparing the
item at the table
 applying hygiene and safety
procedures at all times.

3.2 Accompaniments and finishing Presentation Preparation of accompaniments Dis

ingredients are correctly and garnishes. Dem
prepared.
Effective presentation and finish
of the gueridon prepared dishes:
 accompaniments
 plate presentation
 garnish.
3.3 Customers preferences and Communicate with the guest as Dis
taken into consideration when to their personal requirements, Dem
preparing gueridon menu eg: RP
items.  degree of cooking
 degree of spices
(hot or not too hot)
 accompaniments.
Legend:
Brainstorm – B Guest Speaker – GS Project – Pro
Case Study – CS Handout – HO Questioning – Q
Demonstration – Dem Multimedia – MM Role Play – RP
Discussion – Dis Overhead Transparency – OHT Research – R
Excursion – Ex Practical Application - PA Simulation – S
Group Work – GW Presentation – Pre Video – V

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4.2 How to teach the competency standard
What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
The gueridon and its uses Trainer to discuss the uses of the gueridon and gives:
Handout 1 [The gueridon and its uses]
Large equipment use, handling and Handout 2 [The gueridon as a sales aid].
maintenance identification: Trainer to demonstrate each items of large equipment and discuss the use, handling and maintenance of each
 flambée trolley Handout 3 [Maintenance of cooking lamps].
 service trolley Trainees to draw and list each item of large equipment and take note of the use, handling and maintenance of
 dessert trolley each item.
 flambée lamp.

Identify, use and handle small Trainer to demonstrate each items of small equipment and discuss the use and handling of each.
equipment. Trainees to draw and list each item of small equipment and take note of the use and handling:
 flambée pan
 serving cutlery
 bowls
 spirit warmer
 condiment containers
 sugar shaker

 pepper mill and cruets

 spoon rest
 service cloth
 oil vineger
 lighter / matches

 sauciere / sauce boat

 carving board

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OHT.4
 What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
 carving knife and fork
 ladle
 tureen
 cheese knife

 fruit knife
 lemon squeeze
 flat ware
 cake knife.

Maintaining clean and polished Trainer to identify the equipment to be cleaned and polished.
equipment. Trainer to demonstrate cleaning and polishing of each item:
 trolley
 flambé pan
 flat ware
 service equipment.
Trainees to demonstrate cleaning and polishing of the equipment.

Preparing the gueridon trolley Trainer to discuss and demonstrate the preparation and set up of the gueridon trolley:
Trainer to give Handout 4 [Gueridon mise-en-place]
 preparing the equipment:
 stocking the trolley.
Trainees to list the preparation and stocking procedure.
Trainees to demonstrated preparing and stocking the gueridon.
Selecting appropriate ingredients: Trainer to brainstorm with the trainees the types of ingredients used in gueridon preparation and why ?
 salads Trainer to give Handout 5, 6, 7, 8 and discuss and discuss the selection of each of the main ingredient
 meats categories:
 fruit Handout 5 [Food selection and presentation]
Handout 6 [Salads]

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 What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
 alcohol. Handout 7 [Meats]
Handout 8 [Fruit].
Trainer to discuss the uses of alcohol in some gueridon dishes.

Examination ingredients for quality and Trainer to discussion the need for using quality ingredients and identify the check that would be apply in
condition. selecting the ingredients.
Trainees to list the quality check for each type of ingredient.
Food presentation Trainees in small group to brain storm the key elements that should be considered to ensure effective food
presentation:
 colour
 varieties
 shapes
 eye appeal.
Trainer to summarize the group discussion notes and develop a list of key points for effective presentation.
Method of promoting gueridon Trainer to brainstorm with the trainees the methods of promoting gueridon:
 oral
 visual
 written.

Effective positioning of trolley Trainer to brainstorm with the trainees the effective positioning of a trolley for the guest to view
 sales appeal
 guest participation
 safety Handout 9 [Safety in gueridon cooking]
 accessibility
 eye appeal.

Clearing and cleaning the trolley
Trainer to brainstorm with the trainees, how to clear and clean the trolley hygienically the at the appropriate time.
Trainer to demonstrate: Handout 10 [Safety and hygiene]
 when to clear and clean
 how to clearing and cleaning.
Trainees to demonstrate clearing and cleaning.

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 What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
Effective communication in selling Trainer to brainstorm with the trainees and ask the question what effective communication in selling gueridon
gueridon dishes to the guest.
Trainees in small group to discuss the question and answer the question.
Trainer to summarise the result the answer:
 knowledge of item
 appropriate language.

Service of the gueridon Trainer to give and discuss the many techniques used on the gueridon and give Handouts for each technique:
 tossing
 cooking
 flambé
 carving
 filleting
 boning
 liqueur coffee
 liqueur coffee preparation
Handout 11 [Tossing]
Handout 12 [Cooking]
Handout 13 [Flambé work]
Handout 14 [Carving]

Handout 15 [Boning]
Handout 16 [Liqueur coffee]
Handout 17 [Liqueur coffee preparation]

Knowledge of ingredients and methods Trainer to discuss and demonstrate a variety of ingredient, their preparation methods and service presentation.
of preparation and service. Trainees to take notes.

Package for Hospitality Training – Provide gueridon service 14

 What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
Food and beverage items commonly Trainer to brainstorm with the trainees how to prepared food and beverages on the gueridon.
prepared on the gueridon.

Key point in preparing gueridon items Trainer to give Handout 18 [Variation of recipes] and discusses with the trainees:
 use of standard recipe, ingredients and methods
 ensure effectives set-up of the trolley before preparing items at the table
 applying hygiene and safety procedures at all times.

Preparation of accompaniments and Trainer to discuss and demonstrate effective presentation and finish to the gueridon items
garnishes.  accompaniment
 palte presentation
 garnish.
Effective presentation and finish of the Trainees to demonstrate food preparation and finish as directed by trainer.
gueridon prepared dishes:
 accompaniment
 plate presentation
 garnish.

Communicate with the guest about their Trainer to discuss and demonstrate effective communicate with the guest:
personal requirement, e.g.:  degree of cooking
 degree of cooking  degree of spices (hot or not too hot)
 degree of spices  accompaniment s.
(hot or no too hot)
 accompaniment s. Trainer to role play communicating with the guest while preparing items at the gueridon, the communication to
include asking the guest as to:
 degree of cooking
 degree of spices (Hot or not too hot)
 accompaniment .

Package for Hospitality Training – Provide gueridon service 15

4.3 Support materials
(Overhead transparencies/
Handouts)
 HO 1

The gueridon and its uses

A guéridon is simply a trolley or side table used for

the service or preparation of food in the dining
room.

A guéridon can be an elaborate piece of moveable

furniture on castors made from exquisite timbers
and provided with expensive built-in cooking
equipment and silver fittings. Or it can simply be an
ordinary small dining table.

As we have seen, guéridon service means no more

than the transfer of food from a serving dish to a
plate on a side table or trolley in the presence of the
guests.

Guéridon preparation is the preparing of finishing of

food on the guéridon.

Package for Hospitality Training – Provide gueridon service 15

 HO 2

The gueridon as a sales aid

The guéridon can be used most effectively as an

aid to sales.
The display of food on a guéridon and the
preparation of food in the presence of guests, rightly
used, can be powerful generators of extra sales. At
its simplest the guéridon can be used to display or
to prepare:

 hors d’ocuvres

 salad

 bakery items

 desserts

 fresh fruit.

Package for Hospitality Training – Provide gueridon service 16

 HO 3

Maintenance of cooking lamps

 lamps should be stripped down and all parts

cleaned regularly

 after cleaning or re-assembly, always check that

lamps are working

 gas bottles must never be replaced near a naked

flame

 always check bottles for leaks

 on spirit lamps always check the length of the

wick and make sure it is trimmed

 never check the spirit level in the reservoir near a

naked flame

 do not overfill the lamp

 take care to wipe up immediately any spirit which

may have been spilled

 untrained staff must never use a cooking lamp

Package for Hospitality Training – Provide gueridon service 17

 HO 4

Gueridon mise–en–place

To avoid any delay or confusion when preparing

dishes at the gueridon in front of guests it is
essential that preparation (mise-en-place) of the
gueridon should be complete.

The mise-en-place includes both the equipment

used to prepare the food and the equipment needed
to serve it, as well as the products required to
create the item.

Package for Hospitality Training – Provide gueridon service 18

 HO 5

Food selection and presentation

When selecting food for display or preparation on

the guéridon remember that the foodstuffs chosen
should:

 be fresh and visually attractive

 not discoloured or break down easily

 be simple to prepare and require a minimum of

cooking time

 maintain their quality in spite of the limited

preparation or cooking time

 not produce unpleasant smells or other

offensive effects when they are prepared or
cooked.

Package for Hospitality Training – Provide gueridon service 19

 HO 6

Salads

Some key points to consider when preparing salads

on the guéridon area:

1. Thoroughly clean salad items and drain them in

the kitchen before they are brought to the
guéridon.

2. Prepare items in bite-size portions.

3. Keep items chilled until they are needed for use.

4. The salad dressing may be prepared either in the

kitchen or on the guéridon.

5. Salad items and the dressing should be tossed at

the guéridon at the time of service.

Package for Hospitality Training – Provide gueridon service 20

 HO 7

Meat items

Key points when selecting and preparing meat

items for the guéridon are:

 select a product of premium quality

 remove all fat and sinews

 trim portions, allowing for one minute cooking

time

 keep prepared items chilled ready for use

 seal meat items to maintain the juices

 complete the cooking in the minimum amount of

time.

Package for Hospitality Training – Provide gueridon service 21

 HO 8

Fruit

When preparing fruit for the gueridon:

1. Clean and portion the fruit

2. Take special care that fruits, which may become

discoloured when, peeled or cuts are kept in an
appropriate juice to discourage discolouration.

3. Keep prepared fruit chilled until it is needed for

use.

4. Avoid cooking fruit beyond the point at which it

breaks down, taking special care of berries and
soft fruit, which break down easily.

Package for Hospitality Training – Provide gueridon service 22

 HO 9

Safety in gueridon cooking

Cooking at the gueridon, particularly flambé work

obviously has its dangers because it involves naked
flames in the dining room, and fuel for those flames.
Special precautions are therefore necessary:

 regular checks of the cooking lamps and gas

bottles will ensure that potential faults, in
particular loose fittings or leaks, will be detected
before the faults become dangerous

 a fire blanket and a small hand-held extinguisher

should be kept easily accessible, in a place well-
known to all the waiting staff

 when preparing to use the gueridon, position it at

a sufficient distance from the guests’ table to
make sure that there can be no danger to the
guests. the gueridon should be at least its own
width away from the table. this has the added
advantage that service can take place round the
table without the gueridon getting in the way of
the waiters.

Package for Hospitality Training – Provide gueridon service 23

 HO 10

Safety and hygiene

Introduction:
Because the preparation and cooking are carried out in full view of the
guests, and because there is a certain fire risk, proper safety and
hygiene are extremely important.

Hygiene:
It is very important to make sure that all crockery, cutlery, glassware,
cookware, silverware and other equipment is spotlessly clean. A final
check should be made before preparation commences.
A final polish or wipe with a clean waiters cloth may be necessary.
Do not touch any of the raw materials with your hands.

Safety:
The flare lamp. The flambé trolley must be securely placed in its final
position before lighting the flare lamp.
Stating with a low flame, the lamp is then lit. Keep all flammable
materials away from it. These include the guest’s property. The operator
should be careful of the customers’ clothing, such as dresses and coats.
After service, and before moving the trolley the lamp should be turned
off. A moving flame can be dangerous and a lamp should never be
moved while still alight.

Liqueurs:
Bottles of liqueur should be kept corked, in the lower front of the flambé
trolley / gueridon.
Glasses containing liqueur for use during the preparation should be kept
well away from the lamp. The vapour of alcohol is highly flammable.
Pouring the liqueur directly from the bottle into the pan is dangerous.

Other precautions:
Never allow the pan to overheat and be sure to hold it by the wooden
section of the handle. Always keep the pan level and do not turn it
unduly.
Flambé work uses fire and even with the best possible care, accidents
can happen. The first thing to remember is “Keep calm–Do not panic”.
Never try to put out flames by pouring water on them. This may spread
flames and worse damage.
Package for Hospitality Training – Provide gueridon service 24
 HO 11

Tossing

Salads, seafood and fruit are often suitable for

tossing in front of the guests as they can be simply
prepared and will tempt others to order some for
themselves.

The main ingredient may be displayed in its natural

state and then tossed with previously prepared
sauces, dressings or liqueurs.

If the sauces or dressings are prepared at the

gueridon then their preparation must be completed
before the main item is added and tossed.

Package for Hospitality Training – Provide gueridon service 25

 HO 12

Cooking

Major considerations when cooking on the

gueridon are:

 the appropriate cooking medium, for example

clarified butter or cooking oil

 the length of cooking time

 the ability to create the appropriate flavours in a

minimum of time.

The majority of items cooked on the gueridon lend

themselves to the additional effect of flaming
(flambé’ work).

Table cooking no longer requires expensive cooking

lamps, or gueridons with inbuilt cooking equipment,
as a range of good inexpensive tabletop gas-
cylinder cookers is now available.

Package for Hospitality Training – Provide gueridon service 26

 HO 13

Flambé work

Flambé work involves lighting liquor (usually a spirit

or liqueur) in a pan at the gueridon.

The procedure is:

1. Light the cooking lamp.
2. Pour the required quality of the liquor into the
pan.
3. Cover the lamp’s flame completely with the pan.
4. Leave the liquor to warm in the pan while you
place the bottle of liquor well away from the
flame.
5. Move the pan back towards you, tilting it away
from you until the liquor just comes into contact
with the flame and ignites.
6. As soon as the liquor is alight, lift the pan slightly
and move it gently in a circular motion so that
the flames move around the pan.
7. When igniting the liquor hold your body upright.
Do not bend your head and shoulders over the
pan, flames can flare up unexpectedly.

Package for Hospitality Training – Provide gueridon service 27

 HO 14

Carving

The carving of the joint, poultry or game at the table

was for centuries a traditional part of the dining

experience. Nowadays, in restaurants when the

carving is done in the presence of the guests, it is

usually performed at a special carver or, where

there is not one, on an elaborate beef trolley, rather

than on an ordinary guéridon.

Package for Hospitality Training – Provide gueridon service 28

 HO 15

Boning

If there is a side table or trolley the waiter can use it

for deponing items for guests in their presence.

Fine dining rooms, employing staff with the

necessary skills, are often able to offer a range of

menu items requiring this form of guéridon

technique.

Package for Hospitality Training – Provide gueridon service 29

 HO 16

Liqueur coffee

Liqueur coffee can provide an additional highlight to

the dining experience. When prepared and served
correctly they will not only impress the guests but
also encourage them to order more. The simplicity
of the technique involved, and its impressive visual
effect, makes liqueur coffees particularly
appropriate for preparation in front of guests, either
on a guéridon or at the bar.
The preparation of a perfect liqueur coffee is a
simple process in which fresh, cold, pouring cream
is floated on hot liqueur coffee. The result should
be a dramatic visual contrast of white on black.
A liqueur coffee is not only enjoyed for its eye
appeal, aroma and for its taste; there is also the
special sensation of drinking the hot liqueur coffee
through the layer of cold, fresh, cream. If a liqueur
coffee is to be fully appreciated it is therefore
essential that the cream should not be semi-
whipped, whipped, or dispensed from a pressure-
pack can.
Although different establishments may make minor
variations to the recipes, and may use their own
names for various liqueur coffees they offer, the
simple technique used to create the perfect liqueur
coffee should not be altered.

Package for Hospitality Training – Provide gueridon service 30

 HO 17

Liqueur coffee preparation

To prepare a perfect liqueur coffee:

1. Choose an appropriate glass, preferably one
made of clear, toughened glass, with a steam
or with a handle.
2. Pour 30 ml of the selected spirit or liqueur into the
glass.
3. For additional visual effect, the spirit or liqueur
can be warmed and flamed in a spirit warmer
before it is poured into the glass.
4. Add sugar, if required.
5. Pour hot, black, percolated or filtered coffee into
the glass, filling the glass up to 1,5 cm from its
top.
6. Stir.
7. Lightly aerate the cream by shaking it in a closed
container (cocktail shaker) for about three
seconds.
8. Pour the cold, aerated cream into the bowl of a
spoon placed at the level of the top of the
coffee. Continue until the cream is about 1 cm
deep.
9. Remove the spoon, and serve.
Package for Hospitality Training – Provide gueridon service 31
 HO 18

Variation of recipes

The recipes used in cooking at the gueridon may

vary in detail from one establishment to another, but
the essentials of the classic recipes must be
maintained to ensure that they are clearly
identifiable to the guest. For example, a Caesar
salad always included lettuce, eggs, anchovies,
crisp diced bacon, and croutons, but Parmesan
cheese is optional and the eggs may or may not be
cooked.

New dishes can be created for preparation at the

gueridon to suit the establishment’s menu, but they
must follow the rules for the selection and
preparation of food.

Package for Hospitality Training – Provide gueridon service 32

Section 5
Assessment
5.1 Workplace assessment issues

5.1.1 Workplace assessment

Assessment is the process of collecting evidence and making judgements on progress

towards satisfying the performance criteria set out in the competency standard. At the
appropriate point, judgement is made as to whether competence has been achieved.
Assessment identifies the achievements of the trainee rather than relating the performance of
the trainee to other trainees.

5.1.2 Competent

Ask yourself the question, “what does an employee really need to be able to do?” The
answer to this question will tell you what we mean by the word “competent”. To be competent
in a work related skill implies that the person is able to:
 perform at an acceptable level of skill
 organise the required tasks
 respond and react appropriately when things go wrong
 fulfil a role in the scheme of things at work
 transfer skills and knowledge to new situations.

When you assess this competency you must take into account all of the above issues to
reflect the real nature of work.

5.1.3 Recognition of current competence

An integrated national assessment principle provides for the recognition of current

competencies regardless of where they have been acquired. Assessment recognises that
individuals can achieve competence in a variety of ways:
 prior qualifications
 informal learning.

Recognition of current competence gathers evidence to assess an individual against

competency standards in order to determine whether they have achieved the required
competence for a job role or for recognition for a formal qualification. The assessment of
recognition of current competence is undertaken by industry certified workplace assessor.

5.1.4 Assessors

In workplace situations, an industry certified assessor would determine whether a worker was
competent to undertake the tasks entailed by this unit of competency. If you are certified to
assess this unit, then you may choose from the methods offered in this guide, or develop your
own to conduct assessment. Assessors must look at the evidence guides in the competency
standards before arriving at the assessment methods to use.

5.2 Underpinning skills and knowledge

5.2.1 Assessment of underpinning skills and knowledge

Evidence should include a demonstrated ability to correctly explain and apply principles and
practices in the hospitality industry.

Package for Hospitality Training – Provide gueridon service 33

You must now assess your trainee’s or students’ underpinning skills and knowledge. This
section must be completed before you go on to the next section. Underpinning skills and
knowledge for competency standard are:
a. the origin and purpose of gueridon service
b. ranges and styles of service available
c. uses and functions of trolleys and equipment
d. gueridon cooking/carving techniques for all major food groups and menu items
e. display techniques
f. specific hygienic and safety issues to gueridon service.

Should your trainees or students not have the underpinning skills and knowledge required,
you must ensure that you deliver this material before you progress to the next section.

This training may be delivered through a variety of activities including:

 theory/practical session
 workplace observation
 workplace training
 questioning – oral/written
 role play
 project work/case study.

5.2.2 Examples of assessment tasks

Use these tasks to determine if your trainees have the necessary underpinning skills and
knowledge. The table below can be used to record the result of each student and what further
training is needed.

Assessment tasks Yes No Further training

needed

Describe cooking/preparation techniques for a

specified range of foods.

Outline the safety issues to be considered in any

dish containing alcohol.

5.3 Suggested assessment for Provide gueridon

service
The following pages list some of the methods that can be used to assess this competency.
The proposed assessments have been designed to address each element, performance
criteria and underpinning skills and knowledge for the competency.

Results of a successful
assessment should indicate

Package for Hospitality Training – Provide gueridon service 34

sufficient and relevant
knowledge and understanding to
be able to infer competence.
Therefore the trainee is assessed
as either competent /
competence to be achieved.
Examples of assessment result
sheets are included in Appendix
1 and 2.

Package for Hospitality Training – Provide gueridon service 35

 Evidence gathering methods

Assessment of practical demonstration in the workplace may include observation of the trainee:
 preparing a gueridon trolley
 preparing and serving food from a gueridon trolley
 selling foods and dishes to customers.

Third party/documentary evidence may include:

 peer or supervisor report (written or oral)
 details of previous training, work experience
 customer report (written or oral).

Oral questions or some form of written assessment/project would be useful to determine underpinning knowledge such as:
 origins and purpose of gueridon service and range of service styles available
 hygiene and safety issues in gueridon service
 gueridon cooking/carving/display techniques
 uses and functions of trolley and equipment.

In off-the-job assessment, simulated activities could be used to allow the trainee to provide evidence of skills through practical
demonstration:
 set up a simulated food and beverage environment/situation that allows the candidate to complete multiple and varied tasks as required in the
workplace (industry realistic timeframes should be applied)
 preparation/service of items in response to a specific customer request
 role-play to demonstrate interaction with customers during preparation and service of food.

Package for Hospitality Training – Provide gueridon service 36

 Sample methods On-the-Job Off-the- Job

1. Your restaurant offers gueridon service of a range of menu items the most popular of which is crepes Suzette. 
Set up the trolley, prepare and serve the crepes and then break down the trolley after use. Show how you
would interact with the customer during the service.


2. You have a table of four who request gueridon service of the following items:
 caesar salad
 steak diane.
At the end of their meal these customers request a plate of cheese for four, plus liqueur coffees. Prepare and
present the cheese and coffees in the required timeframe. Demonstrate how you would interact with customers
during the service.

3. Prepare two Irish coffees and two Jamaican coffees from a gueridon trolley. 

Package for Hospitality Training – Provide gueridon service 37

 Questions On-the-Job Off-the-Job

Questioning should focus on:

1. Techniques and processes

 What is the preparation process for a specified menu item?
 How would you display a specified range of items for maximum eye appeal? 

2. Organisation and planning

 What issues might a restaurant need to consider when deciding whether to offer gueridon service of particular 
menu items?

3. Communication with others

 Why is communication with the customer such an important aspect of gueridon service? 
 What questions might you ask a customer during gueridon service?

4. Problem solving
 What would you do if you split alcohol on the trolley during preparation of banana flambé? 

5. Health and safety

 Outline the safety issues associated with carving at the table. 

Package for Hospitality Training – Provide gueridon service 38

Appendices
 Appendix 1

Competency assessment result

Unit code: ITHHAFBS04AEA Title: Provide gueridon service

Trainee or student name:

Assessor name:

The Trainee was assessed as: Competent 

Competency to be achieved 

Feedback to trainee

Signatures

The trainee has been informed of the Signature of assessor:

assessment result and the reasons
for the decision

Date:

I have been informed of the Signature of trainee:

assessment result and the reasons
for the decision

Date:

Package for Hospitality Training – Provide gueridon service Appendix 1 - Page 1

 Appendix 2

Group trainee or student assessment record

Unit code: ITHHAFBS04AEA Title: Provide gueridon service

Group:

Assessor name:

Trainee name Competent Competency

to be
achieved

Package for Hospitality Training – Provide gueridon service Appendix 2 - Page 1

 Appendix 3

List of overheads and handouts

Overhead Handout Title

number number
(OHT) (HO)
1 The gueridon and its uses

2 The gueridon as a sales aid

3 Maintenance of cooking lamps

4 Gueridon mise-en-place

5 Food selection and presentation

6 Salads

7 Meat items

8 Fruit

9 Safety in gueridon cooking

10 Safety and hygiene

11 Tossing

12 Cooking

13 Flambé work

14 Carving

15 Boning

16 Liqueur coffee

17 Liqueur coffee preparation

18 Variation of recipes

Package for Hospitality Training – Provide gueridon service Appendix 3 - Page 1

 Appendix 4

Trainee or student evaluation sheet

Unit code: ITHHAFBS04AEA Title: Provide gueridon

service

Agree Don’t Disagree Doesn’t

The following statements are about the competency
know apply
you have just completed. Please tick the appropriate
box.
1. There was too much in this competency to
cover without rushing.    
2. Most of the competency seemed relevant to me.
   
3. The competency was at the right level for me.
   
4. I got enough help from my trainer.
   
5. The amount of activities was sufficient.
   
6. The competency allowed me to use my own
initiative.    
7. My training was well organised.
   
8. My trainer had time to answer my questions.
   
9. I understood how I was going to be assessed.
   
10. I was given enough time to practice.
   
11. My trainer feedback was useful.
   
12. Enough equipment was available and it worked.
well    
13. The activities were too hard for me.
   

The best things about this unit were

The worst things about this unit were

The things you should change in this unit are

Package for Hospitality Training – Provide gueridon service Appendix 4 - Page 1

 Appendix 5

Hotel and Restaurant Materials

Amendment List

Unit code: ITHHAFBS04AEM

Unit title: Provide gueridon service

Example:

No Amendment Version Page Line Amender Date

number number number initials completed

1. Replace ‘garish’ into ‘garnishes’ 34 5 WW 12 Mar. 02

No Amendment Version Page Line Amender Date

number number number initials completed

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

Package for Hospitality Training – Provide gueridon service Appendix 5 - Page 1