To Evaluate Each Contestant S Preparation For s1

SERVICE

PURPOSE

To evaluate each contestant’s preparation for

employment and to recognize outstanding

students for excellence and professionalism in

food and beverage hospitality service. This

service will range from bistro and banquet

service to fine dining.

First, refer to General Regulations, Page 9.

CLOTHING REQUIREMENT

Official SkillsUSA white long-sleeved dress

shirt, or long-sleeved plain white collared shirt,

black dress slacks with belt or knee-length

skirt, plain black tie with no pattern or

SkillsUSA black tie, shined black leather work

shoes for men, shined black flat heels for

women, black socks or hose. Bistro aprons are

the official apron for Restaurant Service and are

not optional. Waiter’s jackets, bow ties, vests,

cummerbunds or half aprons are not permitted.

These regulations refer to clothing items that

are pictured and described at:

www.skillsusastore.org. If you have questions

about clothing or other logo items, call

800-401-1560 or 703-956-3723.

Note: Contestants must wear their official

contest clothing to the contest orientation

meeting.

ELIGIBILITY

Open to active SkillsUSA members enrolled in

programs that include food and beverage

service as a part of their instruction and

occupational objective.

EQUIPMENT AND MATERIALS

1. Supplied by the technical committee:

a. All equipment, “food,” beverages,

chairs, tables, flatware, trays, table

settings, cloths and napkins. Guest

checks, check presentation folders,

contest materials, menus and

description of the daily chef’s featured

dishes will be provided.

2. Supplied by the contestant:

a. One ink pen (blue or black)

b. No. 2 pencil for written test

c. Calculator for taxing at the rate of 7

percent

d. Table crumbers, lighters and wine keys

are not optional and are part of a

waiters uniform.

e. All competitors must create a one-page

résumé and submit a hard copy to the

technical committee chair at

orientation. Failure to do so will result

in a 10-point penalty.

Note: Your contest may also require a hard

copy of your résumé as part of the actual

contest. Check the Contest Guidelines and/or

the updates page on the SkillsUSA website:

www.skillsusa.org/compete/updates.shtml

Check the website for further instructions and

updates, also for the projects of the coming

year.

SCOPE OF THE CONTEST

Knowledge Performance

The contest includes a written knowledge test

of approximately 30 true/false and multiplechoice

questions assessing food and beverage

operations, service styles, techniques, dining

room equipment, limited wine knowledge,

sanitation, an understanding of hospitality and

guest relation principles, and an understanding

of culinary terminology.

Skill Performance

The contest will focus on guest service and

guest relations in the dining room and “front of

the house” skills of guest hospitality and food

and beverage services.

Contest Guidelines

1. Contestants should be prepared to perform

the duties of a dining room server as well

as seating host.

2. Actual food from a kitchen may or may not

be used, depending on the facility. Mock

plates will be used. Beverages will be

served.

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3. Contestants will be judged on personal

appearance, tableside manner,

professionalism, ease with guests, courtesy,

general knowledge, and technical and

verbal skills.

4. Presentations will be made to actual

“guests” who may or may not also rate

contestants, as well as the judges also

present.

5. A table-side service will be demonstrated

which could include any of the following in

front of customer or judge:

a. carving

b. assembly

c. flambé

d. filleting

6. Judging will be in separate increments:

grooming/uniform, table setup and sanitary

practices, hostessing, waitress greeting,

table service, tableside presentation from

flambé to Caesar (judged separately from

service). For college/postsecondary,

tableside wine service will be judged. For

high school, eight different napkin folds

will be judged. Also check for new projects

for the following year’s competition.

Standards and Competencies

RS 1.0 — Uniform/Grooming

1.1 Clean uniform according to above

standards

1.2 Grooming and personal appearance

according to standards

RS 2.0 — Set up various table arrangements per standards

outlined by the technical committee

2.1 Set up various tablecloth arrangements.

Selection of style will be decided prior to

competition and could include bistro,

banquet or fine dining with sanitary

practices.

2.2 Tray usage for setup, sanitary practices

(wiping tables and chairs)

2.3 Properly handle and set silverware, china

and glassware for table settings (should

be spot-free) that have been decided

during orientation. This will include but

be limited to banquet style table, bistro

setting and fine dining.

RS 3.0 — Perform the role of host to guests per standards

outlined by the technical committee

3.1 Greet and welcome guests to the

restaurant

3.2 Make small conversation during seating

3.3 Escort guests to tables; chair pulled for

female guest

3.4 Proper presentation of food menu

3.5 Proper presentation of wine menu

RS 4.0 — Server/waiter/waitress greeting

4.1 Introduction using first name only,

speaking clearly and concisely

4.2 Convey a warm and friendly tone with

appropriate volume

4.3 Smile

4.4 Mention and describe chef’s daily special

4.5 Extra settings removed (if necessary)

4.6 Take guests’ drink orders accurately and

efficiently

4.7 Upselling to include but not limited to

appetizers, wine and aperitifs

RS 5.0 — Table service

5.1 Drink order and upsell served

5.2 Meal order taken and repeated

5.3 Knowledge of wine pairings with entrée

5.4 Communication with kitchen

5.5 Legible written check and in proper

sequence

5.6 Delivery of food in proper order (soup,

salad and entrée)

5.7 Silver service of bread

5.8 Serve from the left, take from the right

5.9 Each course and accompaniments

removed before next course is served

5.10 Checked with customer (refill beverage)

5.11 Proper usage of crumber on table

5.12 Proper presentation of dessert menu

5.13 Up selling (coffee and aperitif)

5.14 Proper dessert delivery and

accompaniments

5.14 Present correct check promptly, thanking

the guest as returning paid bill

5.15 Finish clearing table

RS 6.0 — Tableside service: this could be from Caesar

salad to flambé

6.1 Mise-en-place (items on cart)

6.2 Explanation of ingredients and proper

steps

6.3 Showmanship and style of conversation

2015-2016 SkillsUSA Championships Technical Standards • 413

6.4 Sanitary and safety practices

6.5 Taste

6.6 Waste factor (too much product on cart)

RS 7.0 — Tableside wine service (college/postsecondary

only)

7.1 Check ID on everyone

7.2 Clean foil cut debris removed, removal of

cork with no popping sound

7.3 Place cork to the right of host and pour

host sample

7.4 Fill guest glass one-half and leave bottle

on liner or chiller

RS 8.0 — Napkin folds (high school only)

8.1 Clean and crisp fold standing straight

8.2 Clean napkins, no smudges

8.3 Eight different folds and name of fold

RS 9.0 — Projects

These will be the projects that will be judged

but not scored for the following year’s

competitions. Projects will be posted on the

website by Jan. 1 of the year of competition.

Committee Identified Academic Skills

The technical committee has identified that the

following academic skills are embedded in this

contest.

Math Skills

• Solve practical problems involving percents

• Construct three-dimensional models

• Use basic addition, multiplication, division

and subtraction

Science Skills

None Identified

Language Arts Skills

• Provide information in conversations and in

group discussions

• Provide information in oral presentations

• Demonstrate use of such verbal

communication skills as word choice, pitch,

feeling, tone and voice

• Demonstrate use of such nonverbal

communication skills as eye contact,

posture and gestures using interviewing

techniques to gain information

• Use text structures to aid comprehension

Connections to National Standards

State-level academic curriculum specialists

identified the following connections to national

academic standards.

Math Standards

• Numbers and operations

• Geometry

• Measurement

• Problem solving

• Communication

• 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.

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