AustrianSkills 2016 ÖSTERREICHISCHE STAATSMEISTERSCHAFTEN

44. WorldSkills 2017 | Abu Dhabi/Vereinigte Arabische Emirate 6. EuroSkills 2018 | Budapest/Ungarn

Restaurant Service

Berufsschule für Lehrlinge aus dem Tourismus Altmünster 31. Oktober - 2. November 2016

Version Juli 2016 Für den Inhalt verantwortlich: Fachverband Hotellerie und Fachverband Gastronomie | WKÖ/SkillsAustria

Anmerkung: Im Sinne einer leichteren Lesbarkeit werden geschlechtsspezifische Bezeichnungen nur in ihrer männlichen Form angeführt.

1. Information

Berufswettbewerbe bieten die Möglichkeit, die Vorzüge einer Berufsausbildung herauszustel- len, und geben einen Überblick über den Ausbildungs- und Leistungsstand. Die Staatsmeister- schaften sind ein mehrtägiger Wettbewerb, welche sich am Niveau internationaler Wettbewer- be orientieren.

Die Staatsmeisterschaften sind als ein Sprungbrett zu sehen, die den teilnehmenden Fachkräf- ten die Möglichkeit geben, sich durch die Anwesenheit und Beobachtung der Veranstaltungsbe- sucher auf die psychische sowie mentale Belastung in der Öffentlichkeit vorzubereiten, um sich auf Großwettbewerbe entsprechend einstellen zu können. Dies ist ein wesentlicher Punkt, wel- cher es erst ermöglicht, die fachliche Qualifikation überhaupt entsprechend umzusetzen.

Internationale Berufswettbewerbe sollen zu länderübergreifendem Erfahrungsaustausch und Kommunikation beitragen. Im Fokus soll jedoch das Gemeinsame vor dem Trennenden der Teil- nehmerländer stehen.

Die Liebe zum jeweiligen Beruf, egal in welcher Branche, sowie der soziale respektvolle Um- gang miteinander, soll hervorgehoben und entsprechend gelebt werden.

1.1 Teilnahmevoraussetzungen

. Überdurchschnittliches Können, Einsatzbereitschaft sowie physische und psychische Be- lastbarkeit. . Aufrechtes Beschäftigungsverhältnis im erlernten Beruf (Ausnahme ist die Ableistung des Präsenz- bzw. Zivildienstes) . Einverständnis und volle Unterstützung des Betriebes. . Berufsspezifische Englischkenntnisse in Wort und Schrift. . Bereitschaft, den bevorstehenden Präsenz- bzw. Zivildienst zu verschieben. . Teilnehmer, die nicht die österreichische Staatsbürgerschaft besitzen, können an der Staatsmeisterschaft, an der Weltmeisterschaft sowie an der Europameisterschaft nur dann für Österreich teilnehmen, wenn sie die Berufsausbildung in Österreich absolviert und in Österreich ihren ordentlichen Wohnsitz haben. . Die Teilnahme an der Staatsmeisterschaft kann mehrmals erfolgen. . Die Teilnahme bei EuroSkills bzw. WorldSkills kann nur einmal erfolgen.

1.2 Qualifikation zu WorldSkills 2017 und EuroSkills 2018

Mit den Österreichischen Staatsmeisterschaften 2016 findet auch die Qualifikation zu WorldSki- lls Abu Dhabi im Oktober 2017 und EuroSkills Budapest 2018 statt.

Bei der Durchführung und Bewertung des Wettbewerbs werden Sie von einem Jury-Team be- gleitet, welche die Bewertung der Projekte vornehmen wird. Alle Teilnehmer werden gemein- sam eine faire und bestmögliche Unterstützung erhalten, um ein Höchstmaß an Objektivität zu bieten.

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Die Entscheidung wer zu WorldSkills bzw. EuroSkills entsendet wird (nur eine Person kann ent- sendet werden), findet nicht nur auf Grund des fachlichen Abschneidens statt, sondern erfolgt aus dem Gesamtbild folgender Kriterien:

. fachliches Abschneiden, . Erkenntnisse aus einem persönlichen Interview allgemeine Eindrücke (z.B. wertschät- zender/respektvoller Umgang mit anderen Kandidaten).

Die Entscheidung, wer sich qualifiziert, wird in einem Gremium gefällt. Dieses Gremium setzt sich aus folgenden Personen zusammen:

. Mag. Johannes Fraiss (Offizieller Delegierter SkillsAustria) . Ing. Stefan Praschl (Technischer Delegierter SkillsAustria) . Rudolf Wolfschluckner (Österreichischer Experte)

1.3 Alterslimit

Das Höchstalter liegt für WorldSkills bei 22 Jahren und für EuroSkills bei 25 Jahren im Wett- bewerbsjahr.

. WorldSkills 2017: geboren am oder nach dem 1.1.1995 . EuroSkills 2018: geboren am oder nach dem 1.1.1993

Die Teilnehmer müssen zum Zeitpunkt des Wettbewerbes volljährig sein.

1.4 Anmeldung zur Staatsmeisterschaft

Alle Österreichischen Staatsmeisterschaften werden öffentlich angekündigt. Die Nominierung im Beruf Restaurantservice erfolgt durch die

 Fachgruppe Gastronomie im jeweiligen Bundesland

1.5 Persönliches Interview

Der Wettbewerbsexperte wird mit den drei Erstplatzierten ein persönliches Gespräch führen. In diesem Gespräch werden ganz informell folgende Themen besprochen: . Motivation für die Teilnahme am Berufswettbewerb, . familiäres/berufliches Umfeld, . ggf. geplante private/berufliche Vorhaben bis Oktober 2017 bzw. September 2018 (wichtig im Falle einer Qualifikation).

Das persönliche Interview dient dazu, ein Gesamtbild der Persönlichkeit und der Motivation zu erhalten und wird in den Entscheidungsprozess, wer zu EuroSkills entsendet wird, einbe- zogen.

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2. Erforderliche Kompetenzen in Anlehnung an die aktuelle Berufsbeschreibung (Technical Description) von EuroSkills bzw. WorldSkills

 siehe Anhang

3. Projektaufgabe

Das „Testprojekt“ orientiert sich an der internationalen Berufsbeschreibung (Technical Descrip- tion) und wird erst am Wettbewerbsbeginn bekannt gegeben.

Testprojekt der Staatsmeisterschaft 2014 kann als Orientierungshilfe herangezogen werden.

Tag 1

bis 12.50 h Eintreffen in der BS-Altmünster (in Berufskleidung) Vorstellung der Jury 13.00 – 13.30 h Erklärungen zum Wettbewerbsablauf 13.30 – 14.00 h Vorstellung der Kandidaten in englischer Sprache (einzeln) 4 verschiedene Aufgaben (5 Stationen rotierend)  Beefsteak Tatare Richten Sie die Mise en place und bereiten sie Beefsteak Tatare für 2 Personen zu ( ca.160 Gramm Fleisch)  Fisch filetieren Richten sie die Mise en place und filetieren Sie eine „Forelle blau“ Richten sie auf 2 Tellern mit Beilagen (Kartoffeln) an 14.00 – 16.00 h  Flambieren Flambieren Sie Crêpes Suzette für zwei Personen (pro Person 2 Stück)  Früchte filetieren Filetieren Sie die bereitgestellten Früchte und arrangieren diese auf 2 Teller. Likör zum marinieren wird bereitgestellt  Mise en place sowie saubermachen des Arbeitsplatzes ist bei allen Stationen obligatorisch 16.00 – 16.30 h Pause (Essen und Trinken nicht vergessen!!) Tisch decken für Bankett  Decken Sie einen runden Tisch für 5 Personen 16.30 – 17.00 h  4 Gang Menü wird kurz vorher bekannt gegeben  "Achtung Zeitlimit"  "Blind Bewertung" Schriftlicher Test 17.00 – 17.30 h 30 Fragen "Gastronomisches Fachwissen" Sauber machen der Arbeitsplätze sowie eventuelle Vorbereitungen für anschließend den nächsten Tag.

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Tag 2

08.30 – 09.00 h Informationen zum 2. Wettbewerbstag Präsentations- oder Display-Tisch 09.00 – 09.15 h  Verkleiden sie einen quadratischen Buffettisch (dient als Arbeits- tisch beim Mittagsservice) Weindegustation - Verkosten Sie 8 verschiedene Weine (4 WW , 4 RW) 09.15 – 09.45 h  Diese Weine werden am Nachmittag erneut "blind" verkostet und müssen wiedererkannt werden. Tischdecken  Decken Sie einen Tisch für 2 Personen ( 4 gängiges Menü)  Menü und Servierart siehe "Gästeservice"  Getränke werden am Wettbewerbstag bekannt gegeben  Bereiten Sie Mise en place für das Gästeservice vor (WW, RW, Mi- 09.45 – 11.30 h neralwasser, Couvert usw). Während des Tischdeckens werden die Kandidaten einzeln an die Bar gebeten zur Zubereitung eines antialkoholischen Drinks  Richten Sie die Mise en Place an der Bar und bereiten Sie einen Drink aus den Zutaten des Warenkorbs – Gläser, Mixart, Garnitur nach eigener Wahl 11.30 – 12.15 h Mittagspause (Essen und Trinken nicht vergessen!!)

12.15 – 12.30 h Vervollständigen der Mise en place (Brot, Butter usw.) Gästeservice  Platzieren der Gäste  Brot/Butter  Wein- bzw. Getränkeservice  Kalte Vorspeise: Tellerservice o Speisenservice ( Suppe in der Einschenkschale) 12.30 – 14.30 h  Hauptgericht: Poularde ( 2 Beilagen und Sauce/Jus) o zum Tranchieren, "Guèridon – Service"  Nachservice: Vorlegen nach der französischen Serviermethode  Dessert: Sauerkirschen Flambèe mit Vanille Eis  Espresso auf Wunsch Danach aufräumen des Arbeitsplatzes 15.00 – 15.30 h Pause (Essen und Trinken nicht vergessen!!) 3 verschiedene Aufgaben (3 Stationen rotierend)  Interview English conversation with Peter 15.30 – 17.00 h  Servietten falten 8 verschiedene Formen in 5 Minuten  Wein – Blindverkostung Verkosten sie die am Vormittag kennengelernten Weine „blind“ und identifizieren sie diese. Sauber machen des Arbeitsplatzes, eventuelle Vorbereitungen für den Anschließend nächsten Tag

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Tag 3

Tischdecken  Decken Sie einen Tisch für 4 Personen (4 gängiges Menü sowie Getränke werden am Wettbewerbstag be- kannt gegeben)  Bereiten Sie Mise en place für das Gästeservice vor (WW, RW, Mi- neralwasser, Couvert usw).  Servierart siehe Gästeservice.

Während des Tischdeckens werden die Kandidaten in Kleingruppen zu den jeweiligen Stationen gebeten. 3 verschiedene Aufgaben ( 3 Stationen rollierend )  Getränke identifizieren 09.00 – 11.30 h 15 verschiedene alkoholische Getränke müssen am Geruch erkannt werden – kosten ist nicht erlaubt  Rotwein dekantieren Richten Sie die Mise en Place und dekantieren Sie eine Flasche Rotwein – dieser Wein wird zum Mittagessen serviert.  Mixgetränke zubereiten o Richten Sie die Mise en place für die „gezogenen Cocktails“ und bereiten Sie diese zu. o Pro Kategorie müssen je 2 Cocktails gemacht werden „Losent- scheid“ (Rezepte lt. www.iba-world.com) o Die jeweilige Garnitur sowie die Glasauswahl muss vom Kandi- daten getroffen werden o Kategorien: Rühren, Shaken, Build 11.30 – 12.15 h Mittagspause (Essen und Trinken nicht vergessen!!)

12.15 – 12.30 h Vervollständigen der Mise en place (Brot, Butter usw.) Gästeservice  Platzieren der Gäste  Brot/Butter  Wein- bzw. Getränkeservice (WW zur Vorspeise, RW zum Hauptge- richt)  Speisenservice ( Vorspeise Teller, Suppe in der Terrine , Hauptge- 12.30 – 14.30 h richt wir auf  Platte angerichtet und nach der französischen Serviermethode vorgelegt)  Dessert Teller  Espresso nach Wunsch

Danach aufräumen des Arbeitsplatzes 15.00 h Verkündung des Resultates durch die Jury

Viel Glück und Erfolg sowie Fairness wünschen die Juroren und das Organisationsteam!

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4. Wettbewerbszeit

Der folgende Zeitplan dient als Orientierung. An diesen Zeiten können auf Grund des Projektes bzw. bei Bedarf während des Wettbewerbes auch gemeinsame Anpassungen vorgenommen werden.

Montag, 31.Oktober 2016 Zeit Dauer Tätigkeit 12.00 – 13.00 h 1h Vorstellung, Informationen zum Wettbewerb Besichtigen der Wettbewerbsstätte 13.00 – 17.30 h 4h Diverse Spezialaufgaben z.B. Tranchieren, Filetieren, Marinieren usw.

(inclusive 1/2 h Pause)

Dienstag, 01.November 2016

Zeit Dauer Tätigkeit 08.30 – 11.30 h 3h Classic Cocktails Servietten falten Mise en place für Gästeservice 12.30 – 15.00 h 2,5h Gästeservice 15.30 – 17.30 h 2h Interview, weitere Spezialaufgaben Test „Gastronomisches Fachwissen“

Mittwoch, 02.November 2016 Zeit Dauer Tätigkeit 09.00 – 11.00 h 2h Mise en place für Gästeservice 12.00 – 15.00 h 3h Gästeservice bzw. Aufräumen des 16.00 h Siegerehrung

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5. Bewertung und Kriterien (Beispiel anhand WS Sao Paulo)

Criteria Mark A Module 1 BAR 24,40 B Module 2 FINE DINING 24,70 C Module 3 BANQUETING 26,45 D Module 4 CASUAL DINING 24,45 100,00

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

A1 Cocktails O Cocktail A - correct method as per IBA 1 0,50

O Cocktail A - correct ingredients including garnish as per IBA 6 0,50

O Cocktail A - correct levels Both cocktails level to within a ml 6 0,25

O Cocktail A - timing task completed within the time allowed 6 0,20

O Cocktail A - no spills no spills accepted 6 0,40

O Cocktail A - no wastage Not more then 2 cl left in shaker plus the ice 1 0,10

O Cocktail B - correct method as per IBA 1 0,50

O Cocktail B - correct ingredients including garnish as per IBA 6 0,50

O Cocktail B - correct levels Both cocktails level to within a ml 6 0,25

O Cocktail B - timing task completed within the time allowed 6 0,20

O Cocktail B - no spills no spills accepted 6 0,40

O Cocktail B - no wastage Not more then 2 cl left in shaker plus the ice 1 0,10

O Cocktail C - correct method as per IBA 1 0,50

O Cocktail C - correct ingredients including garnish as per IBA 6 0,50

O Cocktail C - correct levels Both cocktails level to within a ml 6 0,25

O Cocktail C - timing task completed within the time allowed 6 0,20

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg O Cocktail C - no spills no spills accepted 6 0,40

O Cocktail C - no wastage Not more then 2 cl left in shaker plus the ice 1 0,10

O Mocktail - correct levels Both cocktails level to within a ml 7 0,20

O Mocktail - timing task completed within the time allowed 7 0,20

O Mocktail - no spills no spills accepted 7 0,40

O Mocktail - no wastage Not more then 2 cl left in shaker plus the ice 7 0,20

Not confident with bar task, presentation skills lacking, J Cocktail A - Final Presentation/Technique 0 5 0,75 final product not servable shows some knowledge of bar skills, presentation skills 1 average, product servable confident with task, knowledge of bar skills increased, 2 presentation in line with recipe very confident with task, great eye contact with judges, 3 excellent knowledge, presentation excellent, using

coasters Not confident with bar task, presentation skills lacking, J Cocktail B - Final Presentation/Technique 0 5 0,75 final product not servable shows some knowledge of bar skills, presentation skills 1 average, product servable confident with task, knowledge of bar skills increased, 2 presentation in line with recipe very confident with task, great eye contact with judges, 3 excellent knowledge, presentation excellent, using

coasters Not confident with bar task, presentation skills lacking, J Cocktail C - Final Presentation/Technique 0 5 0,75 final product not servable shows some knowledge of bar skills, presentation skills 1 average, product servable confident with task, knowledge of bar skills increased, 2 presentation in line with recipe

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

very confident with task, great eye contact with judges, 3 excellent knowledge, presentation excellent, using

coasters Mocktail - Method, Presentation, balance of in- Not confident with bar task, presentation skills lacking, J 0 7 2,00 gredients, taste final product not servable, unbalanced shows some knowledge of bar skills, presentation skills 1 average, product servable confident with task, knowledge of bar skills increased, 2 presentation and garnish shows skill very confident with task, great eye contact with judges, 3 excellent knowledge, presentation excellent, garnish,

excellent, using coasters Uniform - uniform clean, ironed & well fitted, con- Suitable and appropriate for the dining area. (National O forms to industry standard - THROUGHOUT THE 1 0,50 uniforms accepted in fine dining) DAY Uniform - shoes polished and conform to industry Up to 5 cm heel, - no stilettos, no open toes (safety is- O 1 0,40 standard sue) Uniform - high standard of personal hygiene, no stud earrings accepted, hair above collar line, clean O excessive perfume or aftershave - THROUGH- shaven, beard neatly trimmed, no piercing or visible 1 0,30

OUT THE DAY markings. Poor carving technique, poor hygiene, final presentation J Fruit Carving 0 4 2,00 poor, does not reach acceptable standard Carving technique consistent, some wastage, consistent 1 with required standard Carving technique consistent, some wastage, good 2 hygiene, some creativity, good final presentation Excellent carving skills, flare and creativity, excellent 3 final presentation incomplete set up, poor layout, poor standard of hygiene J Bar mise en place 0 7 1,10 competitor does not reach acceptable standard All equipment and materials present, consistent layout, 1 good hygiene

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg All equipment and materials present, consistent layout, 2 good hygiene, well organised, good overall presentation Excellent set up, all equipment and materials present 3 very high level of cleanliness and very well presented Competitors shows no interaction, no explanation and J Service of Canapés 0 4 2,00 style in the service procedure 1 Some interaction with guests, adequate service style

Good level of confidence and flare in service, good in- 2 teraction and consistent in service Excellent interaction with guests, clear explanation of 3 canapés, high level of flare and technique in the service Uniform - good posture/stance THROUGOUT low standard of posture throughout all tasks, posture J 0 1 0,40 THE DAY illustrates lack of confidence in tasks average standard of posture throughout all tasks, shows 1 bad posture when finding task challenging good standard of posture throughout all tasks, looks 2 professional, but slightly lacking excellent standard of posture throughout all tasks, looks 3 very professional Uniform - good attitude/manner to judges com- lacks interaction with judges/guests, lacking cooperation J 0 1 0,40 petitors and guests - THROUGHOUT THE DAY with fellow competitors, cold demeanor average manner all day to judges/guests, cooperates 1 with fellow competitors good manner all day to judges/guests, cooperates well 2 with fellow competitors, warm demeanor positive manner all day to judges/guests, cooperates 3 extremely well with fellow competitors, warm and friendly

demeanor J Social Skills 0 Competitors shows no social skills or guest interaction 2 2,00 Competitor shows some interaction with guests and an 1 adequate level of confidence to carry out their tasks.

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg Competitor shows a high level of confidence, good guest 2 interaction and an overall good impression Competitor shows excellent interpersonal skills, natural 3 flare and ability and attention to detail O Spirit 1 - Identification 6 0,20

O Spirit 2 - Identification 6 0,20

O Spirit 3 - Identification 6 0,20

O Spirit 4 - Identification 6 0,20

O Spirit 5 - Identification 6 0,20

O Spirit 6 - Identification 6 0,20

O Spirit 7 - Identification 6 0,20

O Spirit 8 - Identification 6 0,20

O Spirit 9 - Identification 6 0,20

O Spirit 10 - Identification 6 0,20

O Champagne - No spillage 1 0,60

minimal knowledge of task, lacking a presentation of J Champagne Presentation/Opening 0 7 0,80 wine, unsafe opening procedure, no taste offered little knowledge of task, presentation of wine, cham- 1 pagne opened, taste offered average knowledge of task, average presentation of 2 wine, champagne opened safely, taste offered excellent knowledge of taste, excellent presentation of 3 wine and description, champagne opened safely, taste

offered and bottle held correctly lacks confidence, bottle held incorrectly, inconsistent J Champagne - pouring/consistency 0 7 0,80 pouring, no service cloth used little confidence, bottle held incorrectly, more consistent 1 pouring, cloth used, incorrect pouring. good confidence with task, bottle held correctly, almost 2 consistent across all glasses, cloth used, pouring tech-

nique correct.

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

excellent confidence with task, bottle held correctly, 3 100% consistency in all glasses, cloth used, correct

pouring technique

B1 Fine Dining - Presentation and Social Skills

Uniform - uniform clean, ironed & well fitted, con- Suitable and appropriate for the dining area. (National O forms to industry standard - THROUGHOUT THE 1 0,50 uniforms accepted in fine dining) DAY Uniform - shoes polished and conform to industry O Up to 5 cm, no open toes (safety issue) 1 0,40 standard Uniform - high standard of personal hygiene, no stud earrings accepted, hair above collar line, clean O excessive perfume or aftershave - THROUGH- shaven, beard neatly trimmed, no piercing or visible 1 0,30

OUT THE DAY markings. MEP - Correct table setting – as per module O 3 0,10 description O MEP - Napkin folds crisp & consistent 3 0,10

MEP - Crockery polished & consistantly place- O 3 0,10 ment (incl cruets) MEP - Correct cutlery polished & consistantly O 3 0,10 placed MEP - Correct glassware polished & consistantly O 7 0,20 placed O MEP - Symmetry of all crockery and glassware 3 0,20

MEP - Correct equipment on service table for O 3 0,20 service incl Gueridon UNIFORM - good posture/stance THROUGOUT low standard of posture throughout all tasks, posture J 0 1 0,40 THE DAY illustrates lack of confidence in tasks average standard of posture throughout all tasks, shows 1 bad posture when finding task challenging good standard of posture throughout all tasks, looks 2 professional, but slightly lacking excellent standard of posture throughout all tasks, looks 3 very professional

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg uniform - good attitude/manner to judges compet- lacks interaction with judges/guests, lacking cooperation J 0 1 0,40 itors and guests - THROUGHOUT THE DAY with fellow competitors, cold demeanor average manner all day to judges/guests, cooperates 1 with fellow competitors good manner all day to judges/guests, cooperates well 2 with fellow competitors, warm demeanor positive manner all day to judges/guests, cooperates 3 extremely well with fellow competitors, warm and friendly

demeanor cloth not consistent, napkins not appropriate, table not J MEP - Overall presentation 0 3 0,30 presentable for service at all cloth has inconsistencies, napkins not really appropriate, 1 expectation of 3 star setup cloth set almost consistent, napkins appropriate, expec- 2 tation of 4 star setup cloth consistent, table looks impressive, napkins appro- 3 priate to task, expectation of 5 star setup No interaction with guests, customers left to fend for J Greeting of Guests and explanations 0 2 1,50 themselves 1 Some interaction, menu presented, service adequate

Good interaction with guests, customers seated, menu 2 presented bread and water offered Warm and sincere greeting, assisted with chairs, napkin 3 broken, menu explained, silver service of water and

breads.

J Social Skills 0 Competitors shows no social skills or guest interaction 2 2,00 Competitor shows some interaction with guests and an 1 adequate level of confidence to carry out their tasks. Competitor shows a high level of confidence, good guest 2 interaction and an overall good impression

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg Competitor shows excellent interpersonal skills, natural 3 flare and ability and attention to detail O White 1 - Identification 7 0,20

O White 2 - Identification 7 0,20

O White 3 - Identification 7 0,20

O White 4 - Identification 7 0,20

O Red 1 - Identification 7 0,20

O Red 2 - Identification 7 0,20

O Red 3 - Identification 7 0,20

O Red 4 - Identification 7 0,20

O Red Wine Decanting - wine presentation type of wine, vintage year, short description about aroma 7 0,20

O Red Wine Decanting - correct opening procedure whole foil removed, cork removed with little noise 7 0,50

Red Wine Decanting - wine decanted (one steady O No 7 0,50 pour) O Red Wine Decanting - wine/sediment left in bottle no more than 2-3cm 7 0,20

O Red Wine Decanting - no spillage 1 0,20

O Red Wine Decanting - hygiene and OH & S working safely with candle and hygienically 1 0,10

minimal knowledge of task, lacking a presentation of White Wine - presentation/opened on gueridon + J 0 wine, unsafe opening procedure, no taste offered, pour- 7 1,90 pouring ing inconsistent little knowledge of task, presentation of wine, wine 1 opened, taste offered, minimal top up average knowledge of task, average presentation of 2 wine, bottle opened safely, taste offered very high knowledge of task, excellent presentation of 3 wine Red Wine Decanting - Service technique, timing, lacks knowledge of task, not confident with task, lacks J 0 1 0,30 confidence technique 1 shows basic skill, basic confidence, some technique

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg good knowledge of task, good level of confidence, good 2 technique very high knowledge of task, great level of confidence, 3 great technique minimal knowledge of task, lacking a presentation of J Red Wine - presentation/pouring 0 7 1,90 wine, no taste offered, pouring inconsistent little knowledge of task, presentation of wine, taste of- 1 fered, minimal top up average knowledge of task, average presentation of 2 wine, taste offered excellent knowledge of task, excellent presentation of 3 wine and description, taste offered and bottle held cor-

rectly, ladies first, host last Hors'deourve Varies- Mise en unprepared/wrong equipment for preparation, no interac- J 0 4 0,70 place/preparation/interaction tion/eye contact, lacks knowledge has required mise en place, little interaction/eye contact, 1 average knowledge of task/product well prepared, good interaction/eye contact, good 2 knowledge of task/product

very well prepared/organised Gueridon, great interac- 3 tion/eye contact, great knowledge of task/product

J Hors'deourve Varies - Final presentation 0 lacks knowledge of task, presentation poor, not servable 4 0,80

shows some knowledge, average presentation, could be 1 served good knowledge of task, good presentation, balanced 2 plates, could be served great knowledge of task, great, consistent presentation, 3 identical plates, would be enjoyed No presentation to guests, inconsistent service, slow J Soup Service 0 4 1,00 service, not an acceptable standard

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Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg Presented to guests, adequate consistent service, timing 1 adequate service complete - some spillage Good guest interaction, consistent service, accompani- 2 ments offered, good timing. Excellent guest interaction and explanation, high level of 3 service, accompaniments offered, creativity in final

presentation. Poor carving technique, poor hygiene, final presentation J Carving Main course - Filet Mignon 0 4 2,00 poor, does not reach acceptable standard Carving technique consistent, some wastage, consistent 1 with industry standard Carving technique consistent, some wastage, good 2 hygiene, some creativity, good final presentation Excellent carving skills with even portions, flare and 3 creativity, excellent final presentation poor service technique, not consistent in service from J Main course procedures 0 4 1,00 right or left. average service, almost consistent in service and clear- 1 ing but not always good service, consistently served from right or left (may 2 be some inconsistency), cleared consistently excellent service, consistently served from right, all 3 plates placed consistently, cleared consistently No interaction with guest, poor flambé techniques, clear J Flambé Dessert - Pineapple 0 4 2,00 lack of flare, final presentation inadequate, no flame Limited interaction with guests, technique adequate, 1 some flare with final presentation acceptable. Good explanation, good technique, some flare and crea- 2 tivity, good final presentation, poor and unsafe flame Excellent guest interaction and explanation, excellent 3 technique high level of flare and creativity with very good

final presentation, safe flambe and hygienic 17

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg Incorrect service, poor placement of covers, inconsistent J Coffee Service (silver) 0 5 1,00 service not acceptable service Consistent service, accompaniments served on table, 1 adequate timing Good interaction with guests, good level of silver service, 2 all accompaniments offered, top up offered. Excellent interaction with guests, very high level of silver 3 service, good timing, all accompaniments served, top up

offered, Competitor shows little flare or no consistency through- J Fine Dining Service Procedures 0 out service poor service and clearing techniques, lack of 4 2,00 organizational skills. Competitor consistent at times throughout with adequate 1 service across all aspects of service and organizational

skills Competitor shows a good level of consistent service and 2 clearing procedures throughout with some flare and

creativity in service Excellent service and clearance procedures throughout 3 service, high level of customer interaction, good organi-

zational skills and a high level of flare and creativity

C1 Banqueting - Presentation and Social Skills and tasks at table MEP - Crockery polished & correct placement O 3 0,30 (incl cruets) O MEP - Correct cutlery polished & placed 3 0,30

O MEP - Correct glassware polished & placed 7 0,30

MEP - Symmetry of all crockery, glassware and O 3 0,50 chairs MEP - Correct equipment on service table for O 3 0,30 service incl Guerdon O Napkin Folding - All consistent looking 3 0,25

O Napkin Folding -No excessive creases 3 0,20

18

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg O MEP - task completed within time 3 0,60

O Boxing a table - Correct side up 3 0,20

O Boxing a table - Not touching the floor Between 1 cm to 3 cm from floor level 3 0,40

O Boxing a table - All four corners boxed 3 0,50

O Boxing a table - Cloth has no excessive creases 3 0,25

J Boxing a table - Final presentation 0 table not boxed on all four corners 3 1,00 1 good attempt, some errors but would be acceptable

really good attempt, slight imperfections but of a good 2 final presentation standard excellent box cloth meeting all the criteria, really excel- 3 lent final presentation cloth not consistent, napkins not appropriate, table not J MEP - Overall presentation 0 3 1,00 presentable for service at all cloth has inconsistencies, napkins not really appropriate, 1 expectation of 3 star setup cloth set almost consistent, napkins appropriate, expec- 2 tation of 4 star setup cloth consistent, table looks impressive, napkins appro- 3 priate to task, expectation of 5 star setup Salmon Tartar- correct ingredients according to O 4 0,25 recipe Salmon Tartar - all ingredients combined - no O 4 0,25 separation of liquid O Salmon Tartar - equal portion sizes on 2 plates 4 0,25

J Salmon Tartar - Final presentation 0 lacks knowledge of task, inedible, presentation poor 4 1,00 shows some knowledge, inconsistent portion size, aver- 1 age presentation, could be served good knowledge of task, good presentation, balanced 2 plates, could be served great knowledge of task, great, consistent presentation, 3 identical plates, would be enjoyed

19

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg No interaction with guest, poor flambé techniques, clear J Banana Flambé 0 4 1,50 lack of flare, final presentation inadequate, no flame Limited interaction with guests, technique adequate, 1 some flare with final presentation acceptable. Good explanation, good technique, some flare and crea- 2 tivity, good final presentation, poor and unsafe flame Excellent guest interaction and explanation, excellent 3 technique high level of flare and creativity with very good

final presentation, safe flambe and hygienic unprepared/wrong equipment for preparation, lacks J Caesar Salad - Mise en place/preparation/plating 0 4 1,50 knowledge, product not servable, lacks hygiene has required mise en place, average knowledge of 1 task/product, edible well prepared, good knowledge of task/product, bal- 2 anced flavour, good hygiene very well prepared/organised Gueridon, great knowledge 3 of task/product, well balanced flavour, extremely good

hygiene O Irish Coffee - Correct mise en place Glasses, underliners, napkins, T spoons, measure 6 0,20

O Irish Coffee - Heat glass 6 0,20

O Irish Coffee - correct order of ingredients sugar then whisky then coffee then cream 6 0,40

O Irish Coffee - dissolve sugar 6 0,20

O Irish Coffee - Top with cream Cream must float on top 6 0,20

Very poor effort, clear lack of creativity, flare and con- J Irish Coffee - Final presentation 0 1 0,50 sistency. Coffee not up to acceptable standard Reasonable effort to create a coffee product, some flare 1 with adequate hygiene practices shown by competitor.

Acceptable standard

Competitor shows a good level of consistency, some 2 flare and creativity with good hygiene practices. Very

good final presentation

20

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

Competitor produces a very good product showing great 3 creativity. Excellent hygiene practices, consistent proce-

dures and excellent final presentation No interaction with guests, customers left to fend for J Greeting of Guests and explanations 0 2 2,00 themselves 1 Some interaction, menu presented, service adequate

Good interaction with guests, customers seated, menu 2 presented bread and water offered Warm and sincere greeting, assisted with chairs, napkin 3 broken, menu explained, silver service of water and

breads. J Social Skills 0 Competitors shows no social skills or guest interaction 2 2,00 Competitor shows some interaction with guests and an 1 adequate level of confidence to carry out their tasks. Competitor shows a high level of confidence, good guest 2 interaction and an overall good impression Competitor shows excellent interpersonal skills, natural 3 flare and ability and attention to detail O Coffee Service - Serve accompaniments on table 6 0,30

O Coffee Service -No spillage 1 0,20

O Coffee Service - consistent levels in all cups 6 0,30

Inconsistent service procedures, poor carrying technique J Entrée Plated 0 4 1,00 poor timing with little guest interaction Consistent service technique with guest interaction, 1 limited organisational skills and adequate placement Good consistent service, some flare and good guest 2 interaction good organisational skills and sideboard

management Excellent service style, good guest interaction, high level 3 of organisational skills, hygiene and flare and confidence

in task

21

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

Inconsistent service procedures, poor carrying tech- J Main Course Service 0 nique, poor silver skill, takes too much time, very limited 4 2,00 customer interaction Consistent service technique with guest interaction, 1 limited organisational skills and adequate placement,

adequate silver service skill. Good consistent service, some flare and good guest 2 interaction good silver service and workflow Excellent service style, good guest interaction, high level 3 of silver service and hygiene. Natural flare and confi-

dence in task with a high workflow level No interaction with guest, poor cutting technique, uneven J Gueridon Dessert Service 0 4 1,50 portions final presentation inadequate. Limited interaction with guests, cutting technique ade- 1 quate, final presentation acceptable. Good explanation, very good technique, even portions, 2 creativity in final presentation Excellent guest interaction and explanation, excellent 3 cutting technique high level of flare and creativity with

very good final presentation

Competitor shows little flare or consistency throughout J Banquet Service Procedures 0 service poor service and clearing techniques, lack of 1 2,00 organisational skills. Competitor consistent throughout with adequate service 1 across all aspects of service and organisational skills Competitor shows a good level of consistent service and 2 clearing procedures throughout Excellent service and clearance procedures throughout 3 service, high level of customer interaction, good organi-

sational skills O Wine Service - no spillage (White) No spillage accepted 7 0,30

O Wine Service - no spillage (red) No spillage accepted 7 0,30

22

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg minimal knowledge of task, unsafe opening procedure, J White Wine - presentation/opening/pouring 0 7 1,00 pouring inconsistent little knowledge of task, wine opened, minimal top up, 1 inconsistent pouring levels average knowledge of task, bottle opened safely, top up 2 offered, almost consistent levels excellent knowledge of task, bottle opened safely, bottle 3 held correctly, ladies first, host last, all levels consistent minimal knowledge of task, unsafe opening procedure, J Red Wine - presentation/opening/pouring 0 7 1,00 pouring inconsistent little knowledge of task, wine opened, minimal top up, 1 inconsistent pouring levels average knowledge of task, bottle opened safely, top up 2 offered, almost consistent levels excellent knowledge of task, bottle opened safely, bottle 3 held correctly, ladies first, host last, all levels consistent

D1 Casual Dining - Presentation and Social Skills MEP - Correct table setting – as per module O 3 0,20 description MEP - Crockery polished & correct placement O 3 0,10 (incl cruets) O MEP - Correct cutlery polished & placed 3 0,10

O MEP - Correct glassware polished & placed 3 0,10

O MEP - Symmetry of all crockery and glassware 3 0,40

MEP - Correct equipment on service table for O 3 0,20 service napkins not appropriate, table not presentable for ser- J MEP - Overall presentation 0 1 0,25 vice at all napkins not really appropriate, expectation of 3 star 1 setup 2 napkins appropriate, expectation of 4 star setup

23

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg table looks impressive, napkins appropriate to task, 3 expectation of 5 star setup O Napkin Folding -No excessive creases 3 0,30

Napkin Folding - timing – task completed within O 3 0,50 time Not required shape, creases, poor standard of finished J Napkin Folding - Final Presentation 0 3 1,20 product 1 required shape, some creases, acceptable standard

good selection of napkins, some imperfections, some 2 creativity, good final presentation Great variety and creativity of napkins, no creases, well 3 presented, good tight folds, final presentation very high

standard

J Social Skills - throughout the service 0 Competitors shows no social skills or guest interaction 2 2,00 Competitor shows some interaction with guests and an 1 adequate level of confidence to carry out their tasks. Competitor shows a high level of confidence, good guest 2 interaction and an overall good impression Competitor shows excellent interpersonal skills, natural 3 flare and ability and attention to detail No interaction with guests, customers left to fend for J First Table Seating 0 2 2,00 themselves, very slow service. Standard not acceptable Reasonable guest interaction, menu presented, order 1 taken, drinks served. Acceptable standard Good interaction with guests, customers seated, menu 2 presented, menu explained, drinks served, bread and

water served Warm and sincere greeting, assisted with chairs, menu explained, service of water and breads. Drinks served, 3 good service style, attention to detail, showing excellent service knowledge

24

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

No interaction with guests, customers left to fend for J Second Table Seating 0 2 2,00 themselves, very slow service. Standard not acceptable Reasonable guest interaction, menu presented, order 1 taken, drinks served. Acceptable standard Good interaction with guests, customers seated, menu 2 presented, menu explained, drinks served, bread and

water served Warm and sincere greeting, assisted with chairs, menu explained, service of water and breads. Drinks served, 3 good service style, attention to detail, showing excellent service knowledge Competitor shows little flair or consistency throughout J Service Procedures 1st table 0 service, poor service and clearing techniques, lack of 4 1,55 organisational skills. Competitor consistent throughout with only minor mis- 1 takes, adequate service across all aspects of service

and organisational skills Competitor shows a good level of consistent service and 2 clearing procedures throughout, with some flair and

creativity in service Excellent service and clearance procedures throughout 3 service, high level of customer interaction, good organi-

sational skills and a high level of flair and creativity

Competitor shows little flair or consistency throughout J Service Procedures 2nd table 0 service, poor service and clearing techniques, lack of 4 1,55 organisational skills. Competitor consistent throughout with only minor mis- 1 takes, adequate service across all aspects of service

and organisational skills

Competitor shows a good level of consistent service and 2 clearing procedures throughout, with some flair and

creativity in service

25

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

Excellent service and clearance procedures throughout 3 service, high level of customer interaction, good organi-

sational skills and a high level of flair and creativity Barista Coffee - Technical - All tasks completed O 6 0,5 within time Barista Coffee - Technical - acceptable waste (no O 6 0,25 more than 5cl milk) Barista Coffee - Technical - purges steam wand O before AND after use, cleans/flushes port filter 6 0,25

before insert Barista Coffee - Technical - Insert and immediate O 6 0,25 brew (not left to burn coffee) Barista Coffee - Technical - Extraction time within O 6 0,25 3 secs difference Poor preparation and inconsistent coffee making tech- J Barista Coffee 1 - espresso 0 5 1,00 nique, crèma poor, final presentation poor. Machine checked, reasonable attempt with adequate 1 final product. Acceptable finish Machine checked and cleaned, good product, crèma 2 good, temperature. Final presentation good, good con-

sistent effort overall Machine checked and cleaned, excellent product with a 3 high level skill, excellent timing and hygiene. Excellent

finished product. All espressos level consistent Poor preparation and inconsistent coffee making tech- J Barista Coffee 2 - cappuccino 0 5 1,50 nique, crèma poor, final presentation poor. Machine checked, reasonable attempt with adequate 1 final product. Acceptable finish, not proper foam

Machine checked and cleaned, good product, good crèma, temperature. Final presentation good, good con- 2 sistent effort overall with some flare and creativity, good foam

26

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

Machine checked and cleaned, excellent product with a 3 creativity and skill, excellent timing and hygiene.

Excellent finished product. Poor preparation and inconsistent coffee making tech- J Barista Coffee 3 - iced coffee 0 nique, crèma poor, final presentation poor. Too much 5 1,00 wastage, not chilled Machine checked, reasonable attempt with adequate 1 final product. Acceptable finish Machine checked and cleaned, good product, Final 2 presentation good, good consistent effort overall, good

technique with shaker Machine checked and cleaned, excellent product with a high level skill, technique with shaker excellent, excellent 3 timing and hygiene. Excellent finished product. All es- pressos level consistent

Very poor effort, clear lack of creativity, flare and con- J Signature Coffee 0 5 2,00 sistency. Coffee not up to acceptable standard Reasonable effort to create a coffee product, some flare 1 with adequate hygiene practices shown by competitor.

Acceptable standard

Competitor shows a good level of consistency, some 2 flare and creativity with good hygiene practices. Very

good final presentation, good taste Competitor produces a very good product showing great creativity. Excellent hygiene practices, consistent proce- 3 dures and excellent final presentation, excellent bal- anced taste inconsistent pouring technique, some spillage, no sales, J Drink Service 1st Table 0 guest had to request service, not using a tray, incorrect 6 1,50 service procedure

27

Aspect

Sub Criteria Type Extra Aspect Description (Obj or Subj) Requirement Judge Max

ID O = Obj Aspect - Description OR or Nominal

Score Mark WSSS

Name or Description S = Sub Judgement Score Description (Judg only) Size (Obj Only) Section

SubCriteria J = Judg

minor mistakes, minimal sales technique, basic guest 1 service, used a tray, incorrect placement, correct service

procedure good sales technique, good guest service, drinks replen- 2 ished as required, correct service procdure great sales technique, great guest service, drinks replen- 3 ished, used a tray, no service requested, always on

hand inconsistent pouring technique, some spillage, no sales, J Drink Service 2nd Table 0 guest had to request service, not using a tray, incorrect 6 1,50 service procedure

minor mistakes, minimal sales technique, basic guest 1 service, used a tray, incorrect placement, correct service

procedure good sales technique, good guest service, drinks replen- 2 ished as required, correct service procdure great sales technique, great guest service, drinks replen- 3 ished, used a tray, no service requested, always on

hand O Liqueur/Fortified wine 1 6 0,20

O Liqueur/Fortified wine 2 6 0,20

O Liqueur/Fortified wine 3 6 0,20

O Liqueur/Fortified wine 4 6 0,20

O Liqueur/Fortified wine 5 6 0,20

O Liqueur/Fortified wine 6 6 0,20

O Liqueur/Fortified wine 7 6 0,20

O Liqueur/Fortified wine 8 6 0,20

O Liqueur/Fortified wine 9 6 0,20

O Liqueur/Fortified wine 10 6 0,20

28

6. Wettbewerbsreglement

6.1. Vor Wettbewerbsstart

. Lesen Sie die Wettbewerbsanleitungen genau durch. . Überprüfen Sie Arbeitsmittel und Materialien. . Überprüfen des Werkzeuges, sowie der einsetzbaren Maschinen und sicherheitstechnischen Einrichtungen. . Überprüfen des Verbandskasten auf Vollständig- und Tauglichkeit

6.2. Während des Wettbewerbes

. Arbeitszeit nach zentraler Uhr und Zeitplan. . Die Jury signalisiert Arbeitsbeginn und Arbeitsende. . Alle projektrelevanten Unterlagen werden am Abend eingesammelt. . In den Pausen ist kein Teilnehmer am Arbeitsplatz. . Während des Bewerbes ist jede Kommunikation mit den Teilnehmern von AUSSEN untersagt. . Vor dem Verlassen des Arbeitsplatzes während der Arbeitszeit oder bei Unklarheiten, ist die Meldung bei der Jury unbedingt erforderlich. . Zeitgutschriften werden nur bezüglich einer Bewertungsunterbrechung berücksichtigt (für Entspannungs- WC- bzw. Rauchpausen gibt es keine Zeitgutschriften)

6.3. Arbeitssicherheit

. Jeder Teilnehmer hat zusätzlich zu seinem persönlichen Schutz auch darauf zu achten, dass keine Situation hervorgerufen wird, wo andere Mitmenschen in Mitleidenschaft gezogen werden können. . Werkzeuge, Maschinen und Geräte haben den nationalen Sicherheitsanforderungen zu ent- sprechen.

6.4. Unerlaubte Handlungen/Hilfsmittel und Wettbewerbsregeln

Jeder Verstoß gegen Juryanweisungen, Sicherheitsinstruktionen und Wettbewerbsregeln kann bis zum Wettbewerbsausschluss führen.

. Es ist keinesfalls erlaubt, außerhalb der Wettbewerbsarbeitsstätte erstellte Unterlagen, während der Arbeitszeit bei sich zu haben. . Ferner ist es nicht erlaubt, während der Arbeitszeit erstellte Skizzen oder Zeichnungen aus dem Wettbewerbsgelände mitzunehmen. . Unerlaubte Hilfestellung von anderen Personen, auch außerhalb des Wettbewerbsgeländes ist nicht erlaubt. . Der Besitz von Datenübertragungseinrichtungen (CD-ROM, Memory-Sticks, Bluetooth-Geräte, etc.) ist verboten. . Die Benützung von Handys oder sonstigen Kommunikationsmitteln ist grundsätzlich verboten. In Notfällen ist der Gebrauch eines Handys zu melden und das Kommunikationsmittel bei der Jury zu hinterlegen, welche den Kandidaten bei Kontaktaufnahme alarmieren kann.

6.5. Fotorechte – uneingeschränkte Freigabe der Wettbewerbsfotos

Der Teilnehmer stimmt der uneingeschränkten Aufzeichnung und Veröffentli- chung von digitalen Datenträgern, während des Wettbewerbes und der Siegerehrung zu. Diese Aufzeichnungen dienen der Dokumentation und Pressearbeit von SkillsAustria.

29

6.6. Schlussbestimmungen

Mit der Anmeldung zur Staatsmeisterschaft werden alle in dieser Wettbewerbsbeschreibung angegebenen Informationen anerkannt.

Alle Kandidaten unterliegen dem alleinigen Weisungsrecht der Experten bzw. der Jury des Veranstalters der AustrianSkills 2016.

30

ANHANG

31

EUROSKILLS TECHNICAL DESCRIPTION

RESTAURANT SERVICE (35)

32

WorldSkills Europe, by a resolution of the Competition Development Committee (CDC) and in accord- ance with the Constitution, the Standing Orders and the Competition Rules, has adopted the following minimum requirements for this skill for the EuroSkills Competition.

THE TECHNICAL DESCRIPTION CONSISTS OF THE FOLLOWING:

INDEX: 1 INTRODUCTION ...... 3 2 THE WORLDSKILLS EUROPE STANDARDS SPECIFICATION ...... 5 3 THE ASSESSMENT STRATEGY AND SPECIFICATION ...... 11 4 THE MARKING SCHEME...... 12 5 THE TEST PROJECTS ...... 15 6 SKILL MANAGEMENT AND COMMUNICATION ...... 20 7 SKILL SPECIFIC SAFETY REQUIREMENTS ...... 21 8 MATERIALS AND EQUIPMENT ...... 22 9 VISITOR AND MEDIA ENGAGEMENT ...... 23 10 SUSTAINABILITY ...... 25

Effective 16.11.15

Mr Guillaume Suteau Ms Szofia Csiszar Chair - CDC Vice Chair - CDC

© WorldSkills Europe (WSE) reserves all rights in documents developed for or on behalf of WSE, in- cluding translation and electronic distribution. This material may be reproduced for non-commercial vocational and educational purposes provided that the WorldSkills Europe logo and copyright notice are left in place.

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 2

1. INTRODUCTION 1.1 NAME AND DESCRIPTION OF THE SKILL COMPETITION 1.1.1 THE NAME OF THE SKILLS COMPETITION IS

Restaurant Service 1.1.2 DESCRIPTION OF THE ASSOCIATED WORK ROLE(S) OR OCCUPATION(S)

The restaurant service practitioner provides high quality food and drink service to guests. A food ser- vice practitioner generally works in the commercial sector, offering a range of services to customers. There is a direct relationship between the nature and quality of the service required, and the payment made by the guest. Therefore the practitioner has a continuing responsibility to work professionally and interactively with the guest in order to give satisfaction and thus maintain and grow the business.

The practitioner is likely to work in a hotel or restaurant. However, the size, nature and quality of these establishments can vary enormously from internationally renowned hotel chains to smaller, privately- owned, more intimate restaurants. The quality and level of service provided and expected by guests will also vary. The styles of service will be dependent on the targeted customer and can range from simple self-service operations to elaborate service styles where dishes can be prepared at the guests’ table. In its more elaborate form, food and drink service can be likened to a form of theatre.

High quality food and drink service requires the practitioner to have extensive knowledge of interna- tional cuisine, beverages and wines. They must have a complete command of accepted serving rules and must know the preparation of speciality dishes and drinks at the guests’ table or in the bar. The food server is the most important person in attending to the guests and providing the meal experience. Skill and resourcefulness, good manners, excellent interaction with guests, aplomb, excellent personal and food hygiene practices, smart appearance and practical ability are all essential.

A wide range of specialist tools and materials will be used for the service of specialist dishes, drinks and wines. The practitioner will be familiar with their use in addition to the more usual pieces of equipment that are found in most dining situations.

Irrespective of the working environment, excellent communication and customer care skills are univer- sal attributes of the outstanding practitioner. Food service personnel will work as part of a team and with other teams in the hotel or restaurant. Whatever the structure of the work, the trained and experi- enced practitioner takes on a high level of personal responsibility and autonomy. This ranges from safeguarding the health and wellbeing of the guests and colleagues through scrupulous attention to safe and hygienic working practices, to achieving exceptional experiences for special occasions.

With the globalisation of gastronomy, the expansion of travel for pleasure and business, and the inter- national mobility of people, staff in the hospitality industry enjoy rapidly expanding opportunities and challenges. For the talented restaurateur there are many commercial and international opportunities; however, these carry with them the need to understand and work with diverse cultures, trends and en- vironments. The diversity of skills associated with restaurant service is therefore likely to keep expand- ing.

1.2 THE CONTENT, RELEVANCE AND SIGNIFICANCE OF THIS DOCUMENT

This document incorporates a Role Description and Standards Specification which follow the principles and some or all of the content of the WorldSkills Standards Specifications. In doing so WSE acknowl- edges WorldSkills International’s (WSI’s) copyright. WSE also acknowledges WSI’s intellectual prop- erty rights regarding the assessment principles, methods and procedures that govern the competition.

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 3

Every Expert and Competitor must know and understand this Technical Description.

In the event of any conflict within the different languages of the Technical Descriptions, the English version takes precedence.

1.3 ASSOCIATED DOCUMENTS

Since this Technical Description contains only skill-specific information it must be used in association with the following: o WSE –Competition Rules o WSI – WorldSkills Standard Specification framework o WSE – WorldSkills Europe Assessment Strategy o WSE – Online resources as referenced in this document o Host Country – Health and Safety regulations

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 4

2. THE STANDARDS SPECIFICATION 2.1 GENERAL NOTES REGARDING WSSS / WSESS

Where appropriate WSE has utilised some or all of the WorldSkills International Standards Specifica- tions (WSSS) for those skills competitions that naturally align between the two international Competi- tions. Where the skill is exclusive to the EuroSkills Competition, WorldSkills Europe has developed its own Standards Specification (WSESS) using the same principles and framework to that used for the development of the WSSS. For the purposes of this document the use of the words “Standards Speci- fication” will refer to both WSSS and WSESS.

The Standards Specification specifies the knowledge, understanding and specific skills that underpin international best practice in technical and vocational performance. It should reflect a shared global understanding of what the associated work role(s) or occupation(s) represent for industry and busi- ness. (www.worldskills.org/WSSS) (TBA for WorldSkills Europe) Helpfully, for the global consultation on the WSSS in 2014, around 50 per cent of responses came from European industry and business.

Each skill competition is intended to reflect international best practice as described by the Standards Specification, and to the extent that it is able to. The Standards Specification is therefore a guide to the required training and preparation for the skill competition.

In the skill competition the assessment of knowledge and understanding will take place through the assessment of performance. There will not be separate tests of knowledge and understanding.

The Standards Specification is divided into distinct sections with headings and reference numbers added.

Each section is assigned a percentage of the total marks to indicate its relative importance within the Standards Specification. The sum of all the percentage marks is 100.

The Marking Scheme and Test Project will assess only those skills that are set out in the Standards Specification. They will reflect the Standards Specification as comprehensively as possible within the constraints of the skill competition.

The Marking Scheme and Test Project will follow the allocation of marks within the Standards Specifi- cation to the extent practically possible. A variation of five percent is allowed, provided that this does not distort the weightings assigned by the Standards Specification.

2.2 STANDARDS SPECIFICATION

SECTION RELATIVE IM- PORTANCE %

1 Work organization and self-management 10

The individual needs to know and understand:

o different types of food service establishment and the styles of food service that they will use o the importance of the ambiance of the restaurant to the overall meal experience o target markets for various types of food service establishments o business and financial imperatives when running a food service

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 5

establishment o relevant legislative and regulatory requirements including health and safety, food handling and hygiene and the sale and service of alcohol o the importance of working efficiently to minimise wastage and negative impacts on the environment from business activity and to maximise sustainability o ethics linked to the food service industry o the importance of effective inter-departmental working

The individual shall be able to:

o present themselves to the guest in a professional manner o demonstrate personal attributes including personal hygiene, smart and professional appearance, demeanour and de- portment o organise tasks effectively and plan work flow o consistently demonstrate hygienic and safe work practices o work efficiently so as to minimise waste and any negative impact on the environment o work effectively as part of a team and with other departments within the establishment o always act honestly and ethically in all dealings with customers, colleagues and the employer o be responsive to unexpected or unplanned situations and effectively solve problems as they occur o engage with continuous professional development o prioritise tasks, especially when the individual is dealing with multiple tables

2 Customer Service Skills and Communications 15

The individual needs to know and understand:

o the importance of the overall meal experience o the importance of effective communications and inter-personal skills when working with customers and colleagues o the food server’s role in maximising sales

The individual shall be able to:

o greet and seat guests appropriate to the service area o provide appropriate advice and guidance based on sound knowledge to the guest on the menu choices as required o take orders accurately from guests o judge the level of communication and interaction appropriate for each guest or group o communicate effectively with guests appropriate to the setting and the guests requirements o always be polite and courteous o be attentive without being intrusive o check with customers that everything is satisfactory o observe appropriate table etiquette o deal effectively with guests who are difficult or who complain o communicate effectively with guest who have communication

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 6

difficulties o recognise and respond to any special needs that a guest may present o liaise effectively with kitchen staff and staff from other departments o present the bill, deal with payment and bid guests farewell

3 Preparation for Service (Mise in Place) 10

The individual needs to know and understand:

o a range of standard restaurant materials and equipment including; o cutlery o crockery o glassware o linen o furniture o the purposes of specialist equipment used in restaurant service o the importance of the presentation and appearance of the restaurant o the factors that contribute to creating the right ambiance and atmosphere for dining o the tasks to be completed to prepare for service

The individual shall be able to:

o prepare table dressings and decorations o ensure that the room is clean and well presented o prepare the restaurant appropriately for the meal that is to be served o place tables and chairs appropriately for expected number of covers o set tables using the appropriate linen, cutlery, glassware, china, cruets and additional equipment necessary o create a range of napkin folds for different settings and occasions o prepare the restaurant for various service styles including fine dining, bistro, banquet and bar o prepare buffet tables for buffet style service including boxing table cloths o organise and prepare function rooms in readiness for various function formats o organise and prepare sundry supporting areas, for example sideboards, still room and expected accompaniments and condiments for menu items

4 Food Service 25

The individual needs to know and understand:

o food and beverage service styles and techniques o when and in what circumstances various food service techniques would be used o ingredients, method of cookery, presentation and service for all

ES2016_TD_RESTAURANT_SERVICE_35_V1.2 7

dishes on the menu, sufficient to be able to advise guests o current and future trends in restaurant service o range of highly specialised and international cuisines and their styles of restaurant service

The individual shall be able to:

o manage the service cycle for different styles of service o correct the cover as required for the dish to be served o professionally and efficiently serve food for different styles of service, for example; o plated service o silver service o banquet style service o family service o french service o buffet/carvery service o canapé service o serve food from the Gueridon o prepare, portion and serve specialist dishes from the Gueridon, including; o assembly of dishes o carving of meats o filleting fish o preparing fruits o preparing salads and salad dressings o cooking dishes o flambé dishes o demonstrate appropriate flare and theatre o clear plates and other items from the customers’ table o crumb down at appropriate times between courses o serve a range of meals including breakfast, lunch, afternoon tea, dinner o provide high quality restaurant service in highly specialised or international restaurants

5 Beverage Service 10

The individual needs to know and understand:

o the range of beverages that may be prepared and served in a restaurant or other outlet o how to use specialist equipment properly and safely o the range of glassware in which beverages may be served o the range of china and glassware in which beverages may be served o the range of china, silver and glassware that may be used such as sugar bowls, milk and cream jugs, spoons, strainers, tongs etc o recognised accompaniments for beverages o trends and fashions in beverage sales and service o techniques and styles of beverage service o names and correct spirits and liqueurs for liqueur coffee

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The individual shall be able to:

o serve and clear different types of tea, coffee and other beverages according the establishment’s practice o prepare and serve coffee from a range of specialist machines such as espresso, barista, filter, cafetiere etc o prepare and serve a range of teas including; o blended o Indian o Ceylon/Sri Lanka o China/green tea o herbal infusions/tisanes o silver serve teas and coffees and their accompaniments o prepare and serve liqueur coffee o serve teas and coffees at banquets and functions o serve petit fours or sweetmeats as appropriate

6 Alcoholic and Non-Alcoholic Drinks Service 15

The individual needs to know and understand:

o the range of alcoholic and non-alcoholic drinks that may be served in a restaurant o the range of glassware and their uses in drinks service o the range of accompaniments that are served with alcoholic and non-alcoholic drinks o issues relating to honesty and integrity in regard to alcoholic drinks o legal requirements relating to the sale and service of alcoholic drinks o methods of serving drinks in a range of scenarios o a range of cocktails, their ingredients, methods of making and service o servers ethical and moral responsibilities in relation to the sale and service of alcoholic drinks

The individual shall be able to:

o prepare the service area for the service on alcoholic and non- alcoholic drinks o select glassware and accompaniments for the sale and service of alcoholic and non-alcoholic drinks o maintain the highest standards of hygiene and cleanliness dur- ing the sale and service of alcoholic and non-alcoholic drinks o serve alcoholic drinks within current legislation with regard to measures, customers’ ages, service times and locations o pour drinks from bottles, for example beers and ciders o measure drinks using appropriate measures o prepare, serve and clear alcoholic and non-alcoholic beverages for different styles of service o at the table o reception drink service o prepare and serve different styles of cocktail including; o stirred o shaken o built

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o blended o muddled o non-alcoholic o recognise by sight and smell a selection of beers, spirits, fortified wines, aperitifs and liqueurs

7 Wine Service 15

The individual needs to know and understand:

o the wine making process o details of various wines including; o grape variety o production o country and region of origin o vintages o characteristics o approximate price o matching food and wine o how wine is stored o method of preparing wine for service o selection of glassware and equipment used in wine service o methods for the service for various wines wine o the use of wine as an accompaniment for food

The individual shall be able to:

o provide informed advice and guidance to the guest on the selection of wine o identify a range of wines from aroma, taste and appearance o interpret information on a wine bottle’s label o select and place on the table the appropriate glassware to the chosen wine o present wines to the guest o Open wine at the table using accepted equipment. Open wine that has a traditional cork, champagne cork or screw top o decant or aerate wine when appropriate o offer wine for tasting o pour wine at the table, observing table etiquette o serve wines at their optimum temperature and condition o serve at a reception drinks service, e.g. Champagne

Total 100%

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3. THE ASSESSMENT APPROACH & PRINCIPLES 3.1 GENERAL GUIDANCE Note: this Section and Section 4 summarize a great deal of new information and guidance regarding assessment. Please refer to the Competition Rules for greater detail. The Competition Development Committee (CDC) establishes the principles and techniques to which assessment at the EuroSkills Competition must conform.

Expert assessment practice lies at the heart of the EuroSkills Competition. For this reason it is the subject of continuing professional development and scrutiny. The growth of expertise in assessment will inform the future use and direction of the main assessment instruments used by the EuroSkills Competition: the Marking Scheme, Test Project, and Competition Information System (CIS).

Assessment at the EuroSkills Competition falls into two broad types: measurement and judgement. Where the earlier terms “objective” and “subjective” still occur, these must be understood to mean measurement and judgement for all procedural and practical purposes. All assessment will be gov- erned by explicit benchmarks, referenced to best practice in industry and business.

The Marking Scheme must include these benchmarks and follow the weightings within the Standards Specification. The Test Project is the assessment vehicle for the skill competition, and also follows the Standards Specification. The CIS enables the timely and accurate recording of marks, and has ex- panding supportive capacity.

The Marking Scheme, in outline, will lead the process of Test Project design. After this, the Marking Scheme and Test Project will be designed and developed through an iterative process, to ensure that both together optimize their relationship with the Technical Description and the principles for assess- ment as set out in the WSE Assessment Strategy. They will be agreed by the Experts and submitted to WSE for approval together, in order to demonstrate their quality and conformity with the Standard Specification.

Prior to submission for approval to WSE, the Marking Scheme and Test Project will be reviewed by the WSE Skill Advisors in order to benefit from the capabilities of the CIS.

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4. THE MARKING SCHEME 4.1 GENERAL GUIDANCE

This Section describes the role and place of the Marking Scheme, how the Experts will assess Com- petitors’ work as demonstrated through the Test Project, and the procedures and requirements for marking.

The Marking Scheme is the pivotal instrument of the EuroSkills Competition, in that it ties assessment to the standards that represent the skills to be tested. It is designed to allocate marks for each as- sessed aspect of performance in accordance with the weightings in the Standards Specification.

By reflecting the weightings in the Standards Specification, the Marking Scheme establishes the pa- rameters for the design of the Test Project. Depending on the nature of the skill and its assessment needs, it may initially be appropriate to develop the Marking Scheme in more detail as a guide for Test Project design. Alternatively, initial Test Project design can be based on the outline Marking Scheme. From this point onwards the Marking Scheme and Test Project should be developed together.

Section 2.1 above indicates the extent to which the Marking Scheme and Test Project may diverge from the weightings given in the Standards Specification, if there is no practicable alternative.

The Marking Scheme and Test Project may be developed by one person, or several, or by all Experts. The detailed and final Marking Scheme and Test Project must be approved by the whole Expert Jury prior to submission for independent quality assurance. The exception to this process is for those skill competitions which use an external designer for the development of the Marking Scheme and Test Project.

In addition, Experts are encouraged to submit their Marking Schemes and Test Projects for comment and provisional approval well in advance of completion, in order to avoid disappointment or setbacks at a late stage. They are also advised to work with the CIS Team at this intermediate stage, in order to take full advantage of the possibilities of the CIS.

In all cases the complete and approved Marking Scheme must be entered into the CIS at least eight weeks prior to the Competition using the CIS standard spreadsheet or other agreed methods.

4.2 ASSESSMENT CRITERIA

The main headings of the Marking Scheme are the Assessment Criteria. These headings are derived in conjunction with the Test Project. In some skill competitions the Assessment Criteria may be similar to the section headings in the Standards Specification; in others they may be totally different. There will normally be between five and nine Assessment Criteria. Whether or not the headings match, the Marking Scheme must reflect the weightings in the Standard Specification.

Assessment Criteria are created by the person(s) developing the Marking Scheme, who are free to de- fine criteria that they consider most suited to the assessment and marking of the Test Project. Each Assessment Criterion is defined by a letter (A-I).

The Mark Summary Form generated by the CIS will comprise a list of the Assessment Criteria.

The marks allocated to each criterion will be calculated by the CIS. These will be the cumulative sum of marks given to each aspect of assessment within that Assessment Criterion.

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4.3 SUB CRITERIA

Each Assessment Criterion is divided into one or more Sub Criteria. Each Sub Criterion becomes the heading for a EuroSkills marking form.

Each marking form (Sub Criterion) has a specified day on which it will be marked.

Each marking form (Sub Criterion) contains Aspects to be assessed and marked by measurement or judgement. Some Sub Criteria have assessment by both measurement and judgement, in which case there is a separate marking form for each method

4.4 ASPECTS

Each Aspect defines, in detail, a single item to be assessed and marked together with the marks, or instructions for how the marks are to be awarded. Aspects are assessed either by measurement or judgement and appear on the appropriate marking form.

The marking form lists, in detail, every Aspect to be marked together with the mark allocated to it, the benchmarks, and a reference to the section of the Standards Specification.

The sum of the marks allocated to each Aspect must fall within the range of marks specified for that section of the Standards Specification. This will be displayed in the Mark Allocation Table of the CIS, in the following format, when the Marking Scheme is reviewed from C-8 weeks. (Section 2.1).

TOTAL MARKS CRITERIA PER SECTION

A B C D E F G H I

S 1 N

2

TIO C

E 3

S

ION 4

T A

C 5 IFI

C 6

PE S

D D 7

R A

D 8 N

STA 9

S S

ION

K

R

R

A ITE

M 100

R

C

TOTAL PER

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4.5 ASSESSMENT AND MARKING BY JUDGEMENT

In addition to measurement, Experts are expected to make professional judgements. These are nor- mally judgements about quality. Benchmarks will be designed, agreed and recorded during the design and finalization of the Marking Scheme and Test Project in order to steer and support these judge- ments.

Marking through judgement uses the following scale: o 0: performance below industry standard to any extent, including a non-attempt o 1: performance that meets industry standard o 2: performance that both meets industry standard and surpasses that standard to some extent o 3: excellent or outstanding performance relative to industry standards and expectations.

4.6 ASSESSMENT AND MARKING BY MEASUREMENT

Unless otherwise stated, only the maximum mark or zero will be awarded. Where they are used, par- tial marks will be clearly defined within the Aspect.

4.7 ASSESSMENT OVERVIEW

For both measurement and judgement there will be three Experts in the assessment team.

Good practice in assessment comprises measurement ande judgement applied both specifically and broadly. The final proportions of measurement and judgment, whether specific or broad, will be deter- mined by the standards, their weightings and the nature of the Test Project.

4.8 COMPLETION OF SKILL ASSESSMENT SPECIFICATION

This section defines the assessment criteria and the number of marks (judgement and measurement) awarded. The total number of marks for all assessment criteria must be 100. The content of this Table is advisory only, and subject to changes during the detailed development of assessment.

Section Criterion Marks

Judgement Measurement Total

A Food service skills 25 0 25

B Beverage skills 20 5 25

C Special tasks at table side 10 10 20

D Bar service 7,5 7,5 15

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E Social and commercial skills 10 0 10

F Personal presentation 0 5 5

Total = 72,5 27,5 100

4.9 SKILL ASSESSMENT PROCEDURES

The Chief Expert and Deputy Chief Expert discuss and divide the Experts into marking teams. Each team has a Team Leader who is chosen by the Chief Expert and Deputy Chief Expert. Each team dur- ing the Competition will undertake judging in all areas. This will be timetabled across the three days of competition.

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5. THE TEST PROJECT 5.1 GENERAL NOTES

Sections 3 and 4 govern the development of the Test Project. These notes are supplementary.

Whether it is a single entity, or a series of stand-alone or connected modules, the Test Project will enable the assessment of the skills in each section of the Standards Specification.

The purpose of the Test Project is to provide full and balanced opportunities for assessment and mark- ing across the Standards Specification, in conjunction with the Marking Scheme. The relationship be- tween the Test Project, Marking Scheme and Standards Specification will be a key indicator of quality.

The Test Project will not cover areas outside the Standards Specification, or affect the balance of marks within the Standards Specification other than in the circumstances indicated by Section 0.1.

The Test Project will enable knowledge and understanding to be assessed solely through their appli- cations within practical work.

The Test Project will not assess knowledge of the EuroSkills Competition’s rules and regulations.

This Technical Description will note any issues that affect the Test Project’s capacity to support the full range of assessment relative to the Standard Specification. Section 2.1 refers.

5.2 FORMAT/ STRUCTURE OF THE TEST PROJECT

[ ] Test Project assessed at end of Competition

[ X ] Test Project with separately assessed modules

[ ] Test Project assessed in stages

[ ] Series of standalone modules

[ ] Other

If other, please specify here:

5.3 TEST PROJECT DESIGN REQUIREMENTS

Please design the Test Project in a way that attracts spectators.

Through the following criteria Restaurant Service will follow the standards specification and the weightings within it.

o Module 1: Food service skills o Module 2: Beverage skills o Module 3: Special tasks at table side

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o Module 4: Bar service o Module 5: Social and commercial skills o Module 6: Personal presentation

5.4 TEST PROJECT DEVELOPMENT

The Test Project MUST be submitted using the templates provided by WSE. Use the Word template for text documents and DWG template for drawings. Please contact tech- [email protected] for guidance.

5.4.1 WHO DEVELOPS THE TEST PROJECTS OR MODULES

The Test Project / modules are developed under the supervision of the Jury President and Chief Ex- pert by:

[ X ]Chief Expert and Deputy Chief Experts

[ ] All Experts

[ ] Some Experts

[ ] Nominated Experts

[ ] Equipment supplier

5.4.2 HOW AND WHERE IS THE TEST PROJECTS OR MODULES DEVELOPED

The Test Project or modules are developed:

[ ] Jointly on the Discussion Forum

[ ] By an external enterprise

[ X ] independently

5.4.3 WHEN IS THE TEST PROJECT DEVELOPED

The Test Project is developed according to the following timeline:

TIME ACTIVITY

At the previous Competition not applicable

XX months prior to the Competition Until 6 months before the current Competition

At the Competition not applicable

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5.5 TEST PROJECT VALIDATION

The Test Project / modules are designed in relation to the guidance supplied within this Technical Description..

5.6 TEST PROJECT SELECTION

[ ] By vote of Experts at the previous Competition

[ ] By vote of Experts on the Discussion Forum

[ ] By vote of Experts at the current Competition

[ ] By random draw by Technical Director 3 months before the current Competition

[ X ] Other

If other, please specify here

On the advice of the Chief Expert and Deputy Chief Expert. A change of at least 30% of any content of the Test Project circulated in advance will be ensured

5.7 TEST PROJECT CIRCULATION

The Test Project is circulated via the website as follows:

[ X ] Submitted to the Secretariat for circulation 3 months before the current Competition

[ ] Not circulated

[ ] Other

If other, please specify here

5.8 TEST PROJECT COORDINATION (PREPARATION FOR COMPETITION)

Coordination of the Test Project will be undertaken by:

[ ] Skill Management Team

[ ] Chief Expert

[ X ] Chief Expert and Deputy Chief Expert

[ ] Chief Expert and Workshop Manager

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[ ] Chief Expert with selected Experts

[ ] Chief Expert with Competition Organizer

[ ] Experts

[ ] Other

If other, please specify here:

5.9 TEST PROJECT CHANGE AT THE COMPETITION

See section 5.6.

5.10 MATERIAL OR MANUFACTURER SPECIFICATIONS

Not applicable

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6. SKILL MANAGEMENT AND COMMUNICATION 6.1 DISCUSSION FORUM

Prior to the EuroSkills Competition, all discussion, communication, collaboration, and decision making regarding the skill competition must take place on the skill specific Discussion Forum, which can be reached via www.euroskills.org. Skill related decisions and communication are only valid if they take place on the forum. The Chief Expert (or an Expert nominated by the Chief Expert) will be the modera- tor for this Forum. Refer to Competition Rules for the timeline of communication and competition de- velopment requirements.

6.2 COMPETITOR INFORMATION

All information for registered Competitors is available from the WorldSkills Europe website www.euroskills.org. Please contact [email protected] for guidance.

The information includes:

o Competition Rules o Technical Outlines o Marking Schemes o Test Projects o Infrastructure List o Health and Safety documentation o Other Competition-related information

6.3 TEST PROJECTS AND MARKING SCHEMES

Circulated Test Projects will be available at the WorldSkills Europe website from www.euroskills.org. Please contact [email protected] for guidance.

6.4 DAY-TO-DAY MANAGEMENT

The day-to-day management of the skill competition during the EuroSkills Competition is defined in the Skill Management Plan that is created by the Skill Management Team led by the Chief Expert. The Skill Management Team comprises the Jury President, Chief Expert and Deputy Chief Expert. The Skill Management Plan is progressively developed in the six months prior to the Competition and final- ized at the Competition by agreement of the Experts. The Skill Management Plan can be viewed at www.euroskills.org. Please contact [email protected] for guidance.

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7. SKILL SPECIFIC SAFETY REQUIREMENTS

Refer to Host Country/Region Health and Safety documentation for Host Country/Region regulations.

Skill-specific safety requirements include:

o Fire blankets and fire extinguisher for each 2nd kitchen and 5th Restaurant station, also fire exit signs in place to ensure a safer competition environment o First aid kit for both skills, bespoke to kitchen use, containing burn creams and eye wash o Full briefing of the regulations for all experts o Each competitor to have access to a hand wash basin / non-food use sink

8. MATERIALS AND EQUIPMENT 8.1 INFRASTRCUTURE LIST

The Infrastructure List details all equipment, materials and facilities provided by the Competition Or- ganizer.

The Infrastructure Lists will be available at the WorldSkills Europe website from www.euroskills.org. Please contact [email protected] for guidance.

The Infrastructure List specifies the items and quantities requested by the Experts for the next Compe- tition. The Competition Organizer will progressively update the Infrastructure List specifying the actual quantity, type, brand, and model of the items. Items supplied by the Competition Organizer are shown in a separate column.

At each Competition, the Experts must review and update the Infrastructure List in preparation for the next Competition. Experts must advise the Technical Director of any increases in space and/or equip- ment.

At each Competition, the Technical Observer must audit the Infrastructure List that was used at that Competition.

The Infrastructure List does not include items that Competitors and/or Experts are required to bring and items that Competitors are not allowed to bring – they are specified below.

8.2 MATERIALS, EQUIPMENT AND TOOLS SUPPLIED BY COMPETITORS IN THEIR TOOLBOX

o Pen o Note book o Box of matches or lighter o Knife kit-carving, jointing, cutting o Service gloves o Waiter´s friend/wine opener o Crumber o Four spirit measures and, mixing glass o Cocktail shaker o bar spoon, tonqs-fruit, ice o Hawthorn strainer or cocktail strainer No other equipment will be accepted at the Competition.

8.3 MATERIALS, EQUIPMENT AND TOOLS SUPPLIED BY EXPERTS

Experts must present at the Competition in appropriate attire that reflects managerial standard in the hospitality industry (for example: suit).

8.4 MATERIALS AND EQUIPMENT PROHIBITED IN THE SKILL AREA

o Competitors are not allowed to bring raw materials e.g. foodstuffs or additives into the Competition o No own plates, small dishes or spoons are allowed to use for presentation.

8.5 PROPOSED WORKSHOP AND WORKSTATION

Workshop layouts from previous competitions are available by contacting the Technical Coordinator at: [email protected]

Workshop layout:

Workstation layout:

Overall dimensions for workstation: 6 m x 3 m minimum, and must have the following:

o Worktable with shelf below, 200 x 65 x 85 cm in stainless steel o Auxiliary work surface, 200 x 65 x 85 cm in stainless steel o Only 1 x toolbox for small tools can be brought to the competition site, see item 7.2 o Layout plan with specifications and dimensions for equipment to be provided by organizer to all ex- perts with the test project (if possible with digital photos).

9. VISITOR AND MEDIA ENGAGEMENT

o Try a trade o Display screens o Test Project descriptions o Enhanced understanding of Competitor activity o Competitor profiles o Career opportunities o Daily reporting of competition status o Time based parts of the Test Project o Invitation for media/sponsors for meal services

10. SUSTAINABILITY

o Recycling-Paper, cardboard, glass, plastic, food waste o Use of ‘green’ materials where possible o Paperless office, to achieve this perhaps a tablet or other means or relay- ing the marks awarded o Service of food to customers to avoid wastages o Small toolboxes