To Evaluate Each Contestant S Preparation For s1

ERVICE Check the website for further instructions and S updates, also for the projects of the coming PURPOSE year. To evaluate each contestant’s preparation for SCOPE OF THE CONTEST employment and to recognize outstanding students for excellence and professionalism in Knowledge Performance food and beverage hospitality service. This The contest includes a written knowledge test service will range from bistro and banquet of approximately 30 true/false and multiplechoice service to fine dining. questions assessing food and beverage First, refer to General Regulations, Page 9. operations, service styles, techniques, dining room equipment, limited wine knowledge, CLOTHING REQUIREMENT sanitation, an understanding of hospitality and Official SkillsUSA white long-sleeved dress guest relation principles, and an understanding shirt, or long-sleeved plain white collared shirt, of culinary terminology. black dress slacks with belt or knee-length Skill Performance skirt, plain black tie with no pattern or The contest will focus on guest service and SkillsUSA black tie, shined black leather work guest relations in the dining room and “front of shoes for men, shined black flat heels for the house” skills of guest hospitality and food women, black socks or hose. Bistro aprons are and beverage services. the official apron for Restaurant Service and are not optional. Waiter’s jackets, bow ties, vests, Contest Guidelines cummerbunds or half aprons are not permitted. 1. Contestants should be prepared to perform These regulations refer to clothing items that the duties of a dining room server as well are pictured and described at: as seating host. www.skillsusastore.org. If you have questions 2. Actual food from a kitchen may or may not about clothing or other logo items, call be used, depending on the facility. Mock 800-401-1560 or 703-956-3723. plates will be used. Beverages will be Note: Contestants must wear their official served. 412 • Sponsored by Goodheart-Willcox Publisher contest clothing to the contest orientation 3. Contestants will be judged on personal meeting. appearance, tableside manner, ELIGIBILITY professionalism, ease with guests, courtesy, Open to active SkillsUSA members enrolled in general knowledge, and technical and programs that include food and beverage verbal skills. service as a part of their instruction and 4. Presentations will be made to actual occupational objective. “guests” who may or may not also rate EQUIPMENT AND MATERIALS contestants, as well as the judges also 1. Supplied by the technical committee: present. a. All equipment, “food,” beverages, 5. A table-side service will be demonstrated chairs, tables, flatware, trays, table which could include any of the following in settings, cloths and napkins. Guest front of customer or judge: checks, check presentation folders, a. carving contest materials, menus and b. assembly description of the daily chef’s featured c. flambé dishes will be provided. d. filleting 2. Supplied by the contestant: 6. Judging will be in separate increments: a. One ink pen (blue or black) grooming/uniform, table setup and sanitary b. No. 2 pencil for written test practices, hostessing, waitress greeting, c. Calculator for taxing at the rate of 7 table service, tableside presentation from percent flambé to Caesar (judged separately from d. Table crumbers, lighters and wine keys service). For college/postsecondary, are not optional and are part of a tableside wine service will be judged. For waiters uniform. high school, eight different napkin folds e. All competitors must create a one-page will be judged. Also check for new projects résumé and submit a hard copy to the for the following year’s competition. technical committee chair at Standards and Competencies orientation. Failure to do so will result RS 1.0 — Uniform/Grooming in a 10-point penalty. 1.1 Clean uniform according to above Note: Your contest may also require a hard standards copy of your résumé as part of the actual 1.2 Grooming and personal appearance contest. Check the Contest Guidelines and/or according to standards the updates page on the SkillsUSA website: RS 2.0 — Set up various table arrangements per www.skillsusa.org/compete/updates.shtml standards outlined by the technical committee 6.2 Explanation of ingredients and proper 2.1 Set up various tablecloth arrangements. steps Selection of style will be decided prior to 6.3 Showmanship and style of conversation competition and could include bistro, 2015-2016 SkillsUSA Championships Technical Standards • 413 banquet or fine dining with sanitary 6.4 Sanitary and safety practices practices. 6.5 Taste 2.2 Tray usage for setup, sanitary practices 6.6 Waste factor (too much product on cart) (wiping tables and chairs) RS 7.0 — Tableside wine service 2.3 Properly handle and set silverware, china (college/postsecondary and glassware for table settings (should only) be spot-free) that have been decided 7.1 Check ID on everyone during orientation. This will include but 7.2 Clean foil cut debris removed, removal of be limited to banquet style table, bistro cork with no popping sound setting and fine dining. 7.3 Place cork to the right of host and pour RS 3.0 — Perform the role of host to guests per host sample standards 7.4 Fill guest glass one-half and leave bottle outlined by the technical committee on liner or chiller 3.1 Greet and welcome guests to the RS 8.0 — Napkin folds (high school only) restaurant 8.1 Clean and crisp fold standing straight 3.2 Make small conversation during seating 8.2 Clean napkins, no smudges 3.3 Escort guests to tables; chair pulled for 8.3 Eight different folds and name of fold female guest RS 9.0 — Projects 3.4 Proper presentation of food menu These will be the projects that will be judged 3.5 Proper presentation of wine menu but not scored for the following year’s RS 4.0 — Server/waiter/waitress greeting competitions. Projects will be posted on the 4.1 Introduction using first name only, website by Jan. 1 of the year of competition. speaking clearly and concisely Committee Identified Academic Skills 4.2 Convey a warm and friendly tone with The technical committee has identified that the appropriate volume following academic skills are embedded in this 4.3 Smile contest. 4.4 Mention and describe chef’s daily special Math Skills 4.5 Extra settings removed (if necessary) • Solve practical problems involving percents 4.6 Take guests’ drink orders accurately and • Construct three-dimensional models efficiently • Use basic addition, multiplication, division 4.7 Upselling to include but not limited to and subtraction appetizers, wine and aperitifs Science Skills RS 5.0 — Table service None Identified 5.1 Drink order and upsell served Language Arts Skills 5.2 Meal order taken and repeated • 5.3 Knowledge of wine pairings with entrée Provide information in conversations and in 5.4 Communication with kitchen group discussions 5.5 Legible written check and in proper • Provide information in oral presentations sequence • Demonstrate use of such verbal 5.6 Delivery of food in proper order (soup, communication skills as word choice, pitch, salad and entrée) feeling, tone and voice 5.7 Silver service of bread • Demonstrate use of such nonverbal 5.8 Serve from the left, take from the right communication skills as eye contact, 5.9 Each course and accompaniments posture and gestures using interviewing removed before next course is served techniques to gain information 5.10 Checked with customer (refill beverage) • Use text structures to aid comprehension 5.11 Proper usage of crumber on table Connections to National Standards 5.12 Proper presentation of dessert menu State-level academic curriculum specialists 5.13 Up selling (coffee and aperitif) identified the following connections to national 5.14 Proper dessert delivery and academic standards. accompaniments Math Standards 5.14 Present correct check promptly, thanking • Numbers and operations the guest as returning paid bill 5.15 Finish clearing table • Geometry RS 6.0 — Tableside service: this could be from • Measurement Caesar • Problem solving salad to flambé • Communication 6.1 Mise-en-place (items on cart) • Connections • Representation Source: NCTM Principles and Standards for School Mathematics. To view high school standards, visit: standards.nctm.org/document/chapter7/index.htm. Select “Standards” from menu. Science Standards • Understands the nature of scientific inquiry Source: McREL compendium of national science standards. To view and search the compendium, visit: www.mcrel.org/standards-benchmarks. Language Arts Standards • Students adjust their use of spoken, written and visual language (e.g., conventions, style, vocabulary) to communicate effectively with a variety of audiences and for different purposes • Students use spoken, written and visual language to accomplish their own purposes (e.g., for learning, enjoyment, persuasion and the exchange of information) Source: IRA/NCTE Standards for the English Language Arts. To view the standards, visit: www.ncte.org/standards. 414 • Sponsored by Goodheart-Willcox Publisher