GueridonIntroduction:The definition of the term guéridon is a movable service or trolley from which food can be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which has sufficient equipment for the immediate operation in hand; however it should also carry essential equipment in case of emergency for eg crockery, cutlery service gears . The guéridon service itself come in various form i.e. calor gas trolley, specially made for the purpose, a plain trolley or even a small table.
The origin of guéridon service itself is hard to trace. It includes carving salad preparation, pre preparation of fresh fruit and so on. This form of service the cost of the dishes being priced individually and the average cost of the meal being therefore higher than a table d’hote meal. Another reason for higher cost with an a’la carte type of meal is that it demands a skilled personnel who is trained and specailised ,hence making the cost of service expe…
Parts of Bar
A bar consists of the following three parts:
• The front bar• the back bar• the under bar
Each of the above has its own functions.
The front bar
It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with the surface of water proof and alcohol proof material and should be easy to clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not have armrest running from one end to the other. If provided, around 8-inch space must be added up to the width of the bar and the armrest should be padded for comfort.
The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass arranged in the glass rail (drip rail) which is recessed for abou…
Types of buffet
•Sit down buffet
•Cold buffet (buffet froid)
•Display buffet Sit down buffet
•Space requirement is more.
•Dishes are displayed and guest help themselves or assisted service is there.
•Common for both informal and formal function.
•Popular for wedding reception. Standing buffet
•Where space is minimum this type of buffet is ideal.
•People stand and consume their meal
Popular in case of dealers meet etc. Fork buffet
•Simply where flat ware is used .
•When people stand and eat , it is not convenient to use knife , hence fork is convenient to use. Finger buffet
•No cutlery is required
•Ideal for Indian food and finger buffet is popular for wedding reception
•Popular in smaller establishment and outdoor catering. Cold buffet
•Display of cold cuts and cold hors’ d oeuvre are served .
•Popular in the western world. What is smorgsbord
•It is a Swedish word which refers to the type of Scandinavian buffet style in Swedish cuisi…