CHEESE TROLLEY
LIQUEUR TROLLEY
LIQUEUR TROLLEY
LIQUOR TROLLEY
MOBILE BAR
WINE TROLLEY
Saturday, June 26, 2010
TROLLEYS - CARVING TROLLEY
It is used for carving joints of meat at a guest's table. This trolley
is seldom used in India.
is seldom used in India.
Hotel & Restaurant Trolleys
TROLLEYS - DESSERT TROLLEY
This trolley serves as a visual aid to selling desserts. Guests are
more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.
more likely to order a dessert if they can see what is available,
particularly if it is well presented. Some dessert trolleys are
refrigerated. Gateaux, pastries, jellies, tarts, pies, flans and
souffles can be served from a dessert trolley.
Hotel & Restaurant Trolleys
TROLLEYS - ROOM SERVICE TROLLEY
This trolley is known for its versatility. It is used for the service to
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.
guests in their rooms. The waiter sets up the meal and covers
on the trolley and wheels it into the guest's room. This trolley
may also be used as a dining table in the privacy of the guest's
room. Beneath the trolley top, provision is made for mounting a
hot case to keep the food warm.
Hotel & Restaurant Trolleys
TROLLEYS - GUERIDON OR FLAMBE TROLLEY
A gueridon or flambe trolley is a small mobile trolley that can be
placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.
placed alongside the guest's table. It consists of one or two
burners, a gas cylinder and a work and storage space for plates
and cooking equipment. Using this trolley, the food is flambed at
the guest's table. Only skilled and well rained waiters are
allowed to handle this service as there is the risk of spoiling food
by overcooking it, and of the flame causing a fire in the
premises.
Hotel & Restaurant Trolleys
SIDE BOARD OR DUMMY WAITER
The style and design of the side board varies from
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.
It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.
establishment to establishment. It depends upon:
· The style of service and menu offered.
· The number of waiters working from one sideboard
· The number of tables to be served from one
sideboard
· The amount of equipment it is expected to hold.
It is essential that the side board is of minimum size and
portable so that it may be moved, if necessary. If the sideboard is too
large for its purpose, then it takes up space which could be used to
seat more customers. The top should be of heat resistant material
which can be easily washed down. After service, the sideboard is
either completely emptied out or restocked for the next service.
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