Prepare and maintain gueridon trolleys and equipment. 1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare and maintain gueridon trolleys and equipment.

1.1.Stock trolleys with clean implements, utensils and linen according to menu requirements.

1.2.Polish and clean equipment according to organisational procedures and food safety procedures.

1.3.Select ingredients according to menu requirements.

1.4.Examine ingredients for quality and condition prior to display on the trolley.

1.5.Present and display foods effectively using their colours, varieties and shapes to attract customers.

1.6.Position trolleys appropriately for customers to view.

1.7.Clear and clean trolleys hygienically.

2. Recommend and sell foods and dishes to customers.

2.1.Explain dish names correctly to customers, using appropriate language and terminology, to assist them in selection.

2.2.Explain the nature and features of gueridon service to customers.

2.3.Name, explain and show ingredients of food items and preparation methods.

3. Prepare and serve foods.

3.1.Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.

3.2.Carve and serve meats, fish and poultry according to customer preferences.

3.3.Prepare appropriate accompaniments and finishing ingredients.

3.4.Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.