TEST PROJECT – RESTAURANT SERVICE - worldskills.noworldskills.no/getfile.php/Dokumenter/Servitør_WSC2015_TP35_actual... · Club Sandwich e Pão de queijo Asparagus soup Chocolate

TEST PROJECT – RESTAURANT SERVICE WSC2015_TP35_actual

Submitted by:

Rudolf Wolfschluckner CE and Ray Cullin DCE

Agreed by: All Experts participating at WSC2015

WorldSkills International Secretariat Keizersgracht 62-64, 1015 CS Amsterdam, The Netherlands www.worldskills.org, Tel: +31 23 5311071, Fax: +31 23 5310816

WSC2015

http://www.worldskills.org/

MODULE ONE – BANQUET (SILVER SERVICE/GUERIDON SERVICE AND SPECIAL TASKS) (Day 1, 2, 3, 4 – Competitors rotate)

08:15 Access to workshop, changing facilities

08:40 Welcome

08:45 Expert and Competitor briefing

09:00 Module briefing

GROUP A GROUP B

09:15 Box table 09:15 4 task from the TD

Banana flambee

2 portions/bananas (40 min including marking and clean up)

Caesar Salade

2 Portions

(30 min including marking and clean up)

Irish coffee

2 Portions


Salmon Tatare

2 Portions


09.30 Expert’s marking

09.40 Mise en place for lunch service – banquet (six pax)

Napkin folding (competitors own choice – 6 equal)


10:50 Final mise en place

11:00 Service banquet

Service of a plated starter (Salade)

***

Service of main course (silver service)

(Lambchops, potatoes, vegetables,sauce

***

Dessert with sauce and whipped cream (cheesecake)

(Gueridon service)

***

Service of water, white wine for the starter and red wine for the main course and brewed coffee for dessert

12:30 Lunch – Competitors and Experts 11:30 Lunch – Competitors and Experts

12:30 Box table

13:30 4 task from the TD

Banana flambee

2 portions/bananas (40 min


12.55 Mise en place for lunch service – banquet (six pax)

Napkin folding (competitors own

WSC2015_TP35_actual Version: 1.0

Date: 09.08.2015 2 of 8

including marking and clean up)

Caesar Salade

2 Portions


Irish coffee

2 Portions


Salmon Tatare

2 Portions


choice – 6 equal)


14.05

Final mise en place

14.15 Service banquet

Service of a plated starter (Salade)

***

Service of main course (silver service)

(Lambchops, potatoes, vegetables,sauce

***

Dessert with sauce and whipped cream (cheesecake)

(Gueridon service)

***

Service of water, white wine for the starter and red wine for the main course and brewed coffee for dessert

15:45 Expert and Competitor debrief

16:00 End


Date: 09.08.2015 3 of 8

MODULE TWO – CASUAL DINING (PLATED SERVICE AND SPECIAL TASKS) (Day 1, 2, 3, 4 – Competitors rotate)


08:40 Welcome



GROUP A GROUP B

09.15 Napkin folding (10 folds – own choice 09.15 Liqueur familiarisation (10)

09:30 Liqueur familiarisation 09:30 75’

Group B 1

Mise en place for coffee: barista style on group head machine

4 x Espresso

4 x Cappuccino

4 x Iced Espresso

2 x Signature Coffee (1 Type)

Clean machine for next

09:45 Blind marking

09.55 Mise en place for lunch service –

Casual dining - table of 4 guests,

1 table of 2 guests


10.35 Final Mise en place

10:45 Casual dining service Choice menu Waldorf salad Spaghetti with tomato sauce Club Sandwich e Pão de queijo Asparagus soup Chocolate pie Fruits Red or white wine Beer Coca Cola / Fanta / Sprite Water (normal or sparkling)

10:45 75’

Group B 2


4 x Espresso

4 x Cappuccino

4 x Iced Espresso



12:00 Lunch – Competitors and Experts 12:00 Lunch – Competitors and Experts

13:00

75’

Group A 1


13.00 Mise en place for lunch service –

Casual dining - 1 table of 4 guests,


Date: 09.08.2015 4 of 8

4 x Espresso

4 x Cappuccino

4 x Iced Espresso

2 x Signature Coffee


1 table of 2 guests

13.30 Blind marking

13.45 Napkin folding (10 folds –own choice)


14:15

75’

Group A 2


4 x Espresso

4 x Cappuccino

4 x Iced Espresso



14.05 Final Mise en place

14.15 Casual dining service Choice menu Waldorf salad Spaghetti with tomato sauce Club Sandwich e Pão de queijo Asparagus soup Chocolate pie Fruits Red or white wine Beer Coca Cola / Fanta / Sprite Water (normal or sparkling)

15:30 Liqueur identification 15.30 Liqueur identification


16.00 End

Liqueur Identification:

Red Port Fino Sherry Olorosso Sherry Dry Vermouth Sweet Vermouth Dom Benedectine

Drambuie Grand Marnier Cointreau Amaretto


Date: 09.08.2015 5 of 8

MODULE THREE – FINE DINING (GUERIDON SERVICE/SILVER SERVICE) (Day 1, 2, 3, 4 – Competitors rotate)

08:15 ACCESS TO WORKSHOP, CHANGING FACILITIES

08:40 Welcome



09:15 Wines familiarization from TD (4 white, 4 red)

09:30 Mise en place for fine dining service

Table of four guests.

Napkin fold Competitor’s choice

Including Decanting an old red wine (wine used in service) for the expert

10:45 Blind marking of mise en place

11:00 Competitors/Experts lunch

12:00 Final mise en place

12:15 Service of fine dining lunch (guests not to be seated at the same time……)

Service of bread & butter, water

Service of white wine

Starter – assembling canapees, Gueridon service

Soup in a Tureen Gueridon service

Service of decanted red wine

Main course service – carving of Chateaubriand, vegetables, potatos all Gueridon Service and silver-service of the sauce.

Dessert service – flambé of Pineappel for 4 person

Coffee silver-service of sucker and creme

15:30 Wine identification


16:00 End


Date: 09.08.2015 6 of 8

MODULE FOUR – BAR (COCKTAILS/NON-ALCOHOLIC) (Day 1, 2, 3, 4 – Competitors rotate)


08:40 Welcome



GROUP A GROUP B

09.15 Spirit familiarization from TD (10) 09:15 Spirit familiarization from TD (10)

09.30 Fruit carving 09:30

Mise en place Bar “ non alc cocktail”

10.00 Expert’s marking 09.50

Non alcoholic cocktail own choice

2 portions of one cocktail 10.15 Clean up


10.30 Mise en place “Champagne reception” (6 Pax)

10.35

Mise en place “classic cocktails”

10:50 Champagne reception

6 guests at bar-table + canapees service 10.55 3x2 classic cocktails

(stirred, shaken, muddled)

Service to 6 guests at bar tables plus sundries 11.50 Clean up

12:05 Lunch – Competitors and Experts 11.55 Lunch – Competitors and Experts

13.05 Mise en place Bar “non alc cocktail” 12.55 Fruit carving

13.25 Non-alcoholic cocktail own choice

2 portions of one cocktail



14.10 Mise en place classic cocktails

14.30 3x2 classic cocktails


Date: 09.08.2015 7 of 8

(stirred, shaken, muddled)

Service to 6 guests at bar tables plus sundries

13.55 Mise en place “Champagne reception” (6 Pax)

14.15

Champagne reception 6 guests at Bar-table + canapees service

15.15 Clean up

15.30 Spirit identification 15.30 Spirit identification


16:00 End

Classic Cocktails:

Dry Martini Daiquiri Planters Punch Mojito Caipirinha Cosmopolitan

Negroni

Spirit Identification:

Gin Dark Rum White Rum Armagnac Bourbon Scotch Whisky

Tequila Cognac Grappa Kirsch


Date: 09.08.2015 8 of 8

Sheet: CIS Marking Scheme ImportFile: WSC2015_Skill35_marking_scheme.xlsx

Version: Date: 1 of 24

Skill name

Restaurant ServiceCriteria 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

SubCriteria

ID

Sub Criteria

Name or Description

AspectType

O = ObjS = SubJ = Judg

Aspect - Description Judg Score

A1 CocktailsO Cocktail A - correct methodO Cocktail A - correct ingredients including garnishO Cocktail A - correct levelsO Cocktail A - timingO Cocktail A - no spillsO Cocktail A - no wastageO Cocktail B - correct methodO Cocktail B - correct ingredients including garnishO Cocktail B - correct levelsO Cocktail B - timingO Cocktail B - no spillsO Cocktail B - no wastageO Cocktail C - correct method



O Cocktail C - correct ingredients including garnishO Cocktail C - correct levelsO Cocktail C - timingO Cocktail C - no spillsO Cocktail C - no wastageO Mocktail - correct levelsO Mocktail - timingO Mocktail - no spillsO Mocktail - no wastageJ Cocktail A - Final Presentation/Technique

0123

J Cocktail B - Final Presentation/Technique0123

J Cocktail C - Final Presentation/Technique0123

J Mocktail - Method, Presentation, balance of ingredients, taste0123

A2 Personal PresentationO Uniform - uniform clean, ironed & well fitted, conforms to industry O Uniform - shoes polished and conform to industry standardO Uniform - high standard of personal hygiene, no excessive perfu J Uniform - good posture/stance THROUGOUT THE DAY

0123

J Uniform - good attitude/manner to judges competitors and guests



0123

J Social Skills0123

A3 Bar FoodJ Fruit Carving

0123

J Bar mise en place0123

J Service of Canapés0123

A4 Identification and ChampagneO Spirit 1 - IdentificationO Spirit 2 - IdentificationO Spirit 3 - IdentificationO Spirit 4 - IdentificationO Spirit 5 - IdentificationO Spirit 6 - IdentificationO Spirit 7 - IdentificationO Spirit 8 - IdentificationO Spirit 9 - IdentificationO Spirit 10 - IdentificationO Champagne - No spillageJ Champagne Presentation/Opening

0



123

J Champagne - pouring/consistency0123

SubCriteria

ID

Sub Criteria

Name or Description

AspectType



B1 Fine Dining - Presentation and Social SkillsO Uniform - uniform clean, ironed & well fitted, conforms to industry O Uniform - shoes polished and conform to industry standardO Uniform - high standard of personal hygiene, no excessive perfu J UNIFORM - good posture/stance THROUGOUT THE DAY

0123

J uniform - good attitude/manner to judges competitors and guests 0123

J Social Skills0123

B2 Mise en PlaceO MEP - Correct table setting – as per module descriptionO MEP - Napkin folds crisp & consistentO MEP - Crockery polished & consistently placement (incl cruets)O MEP - Correct cutlery polished & consistently placed



O MEP - Correct glassware polished & consistently placedO MEP - Symmetry of all crockery and glasswareO MEP - Correct equipment on service table for service incl GueridoJ MEP - Overall presentation

0123

B3 Wine Identification and ServiceO White 1 - IdentificationO White 2 - IdentificationO White 3 - IdentificationO White 4 - IdentificationO Red 1 - IdentificationO Red 2 - IdentificationO Red 3 - IdentificationO Red 4 - IdentificationO Red Wine Decanting - wine presentationO Red Wine Decanting - correct opening procedureO Red Wine Decanting - wine decanted (one steady pour)O Red Wine Decanting - wine/sediment left in bottleO Red Wine Decanting - no spillageO Red Wine Decanting - hygiene and OH & SJ White Wine - presentation/opened on gueridon + pouring

0123

J Red Wine Decanting - Service technique, timing, confidence0123

J Red Wine - presentation/pouring0123

B4 Service



J Greeting of Guests and explanations0123

J Hors'deourve Varies- Mise en place/preparation/interaction0123

J Hors'deourve Varies - Final presentation0123

J Soup Service0123

J Carving Main course - Chateaubriand0123

J Main course procedures0123

J Flambé Dessert - Pineapple0123

J Coffee Service (silver)012



3J Fine Dining Service Procedures

0123

SubCriteria

ID

Sub Criteria

Name or Description

AspectType



C1 Mise en Place and BoxingO MEP - Crockery polished & correct placement (incl cruets)O MEP - Correct cutlery polished & placedO MEP - Correct glassware polished & placedO MEP - Symmetry of all crockery, glassware and chairsO MEP - Correct equipment on service table for service incl GuerdoO Napkin Folding - All consistent lookingO Napkin Folding -No excessive creasesO MEP - task completed within timeO Boxing a table - Correct side upO Boxing a table - Not touching the floorO Boxing a table - All four corners boxedO Boxing a table - Cloth has no excessive creasesJ Boxing a table - Final presentation

0123

J MEP - Overall presentation0123

C2 Table TasksO Salmon Tartar- correct ingredients according to recipeO Salmon Tartar - all ingredients combined - no separation of liquid



O Salmon Tartar - equal portion sizes on 2 platesO Irish Coffee - Correct mise en placeO Irish Coffee - Heat glassO Irish Coffee - correct order of ingredientsO Irish Coffee - dissolve sugarO Irish Coffee - Top with creamJ Salmon Tartar - Final presentation

0123

J Banana Flambé0123

J Caesar Salad - Mise en place/preparation/plating0123

J Irish Coffee - Final presentation0123

C3 Food and Wine ServiceO Coffee Service - Serve accompaniments on tableO Coffee Service -No spillageO Coffee Service - consistent levels in all cupsO Wine Service - no spillage (White)O Wine Service - no spillage (red)J Greeting of Guests and explanations

0123

J Social Skills0



123

J Entrée Plated0123

J Main Course Service0123

J Gueridon Dessert Service0123

J Banquet Service Procedures0123

J White Wine - presentation/opening/pouring0123

J Red Wine - presentation/opening/pouring0123



SubCriteria

ID

Sub Criteria

Name or Description

AspectType



D1 Mise en Place and Social SkillsO MEP - Correct table setting – as per module descriptionO MEP - Crockery polished & correct placement (incl cruets)O MEP - Correct cutlery polished & placedO MEP - Correct glassware polished & placedO MEP - Symmetry of all crockery and glasswareO MEP - Correct equipment on service table for serviceO Napkin Folding -No excessive creasesO Napkin Folding - timing – task completed within time, no more tha J MEP - Overall presentation

0123

J Napkin Folding - Final Presentation0123

J Social Skills - throughout the service0123

D2 Casual Dining ServiceJ First Table Seating

0123

J Second Table Seating012



3J Service Procedures 1st table

0123

J Service Procedures 2nd table0123

D3 Barista CoffeeO Barista Coffee - Technical - All tasks completed within timeO Barista Coffee - Technical - acceptable waste (no more than 5cl mO Barista Coffee - Technical - purges steam wand before AND afte O Barista Coffee - Technical - Insert and immediate brew (not left to O Barista Coffee - Technical - Extraction time within 3 secs differenJ Barista Coffee 1 - espresso

0123

J Barista Coffee 2 - cappuccino0123

J Barista Coffee 3 - iced coffee0123

J Signature Coffee0123

D4 Beverage Service and IdentificationO Liqueur/Fortified wine 1



O Liqueur/Fortified wine 2O Liqueur/Fortified wine 3O Liqueur/Fortified wine 4O Liqueur/Fortified wine 5O Liqueur/Fortified wine 6O Liqueur/Fortified wine 7O Liqueur/Fortified wine 8O Liqueur/Fortified wine 9O Liqueur/Fortified wine 10J Drink Service 1st Table

0123

J Drink Service 2nd Table0123



Extra Aspect Description (Obj or Subj)OR

Judgement Score Description (Judg only)

Requirementor Nominal

Size (Obj Only)

WSSS Section

MaxMark

CriterionA

TotalMark 24.40

as per IBA 1 0.50as per IBA 6 0.50Both cocktails level to within a ml 6 0.25task completed within the time allowed 6 0.20no spills accepted 6 0.40Not more then 2 cl left in shaker plus the ice 1 0.10as per IBA 1 0.50as per IBA 6 0.50Both cocktails level to within a ml 6 0.25task completed within the time allowed 6 0.20no spills accepted 6 0.40Not more then 2 cl left in shaker plus the ice 1 0.10as per IBA 1 0.50



as per IBA 6 0.50Both cocktails level to within a ml 6 0.25task completed within the time allowed 6 0.20no spills accepted 6 0.40Not more then 2 cl left in shaker plus the ice 1 0.10Both cocktails level to within a ml 7 0.20task completed within the time allowed 7 0.20no spills accepted 7 0.40Not more then 2 cl left in shaker plus the ice 7 0.20

5 0.75Not confident with bar task, presentation skills lacking, fina shows some knowledge of bar skills, presentation skills av confident with task, knowledge of bar skills increased, pres very confident with task, great eye contact with judges, exc




Suitable and appropriate for the dining area. (National unif 1 0.50Up to 5 cm heel, - no stilettos, no open toes (safety issue) 1 0.40stud earrings accepted, hair above collar line, clean shave 1 0.30

1 0.40low standard of posture throughout all tasks, posture illustr average standard of posture throughout all tasks, shows b good standard of posture throughout all tasks, looks profes excellent standard of posture throughout all tasks, looks ve

1 0.40



lacks interaction with judges/guests, lacking cooperation w average manner all day to judges/guests, cooperates with good manner all day to judges/guests, cooperates well with positive manner all day to judges/guests, cooperates extre

2 2.00Competitors shows no social skills or guest interactionCompetitor shows some interaction with guests and an ad Competitor shows a high level of confidence, good guest in Competitor shows excellent interpersonal skills, natural fla

4 2.00Poor carving technique, poor hygiene, final presentation po Carving technique consistent, some wastage, consistent w Carving technique consistent, some wastage, good hygien Excellent carving skills, flare and creativity, excellent final p

7 1.10incomplete set up, poor layout, poor standard of hygiene c All equipment and materials present, consistent layout, goo All equipment and materials present, consistent layout, goo Excellent set up, all equipment and materials present very

4 2.00Competitors shows no interaction, no explanation and style Some interaction with guests, adequate service styleGood level of confidence and flare in service, good interac Excellent interaction with guests, clear explanation of cana

6 0.206 0.206 0.206 0.206 0.206 0.206 0.206 0.206 0.206 0.201 0.607 0.80

minimal knowledge of task, lacking a presentation of wine,



little knowledge of task, presentation of wine, champagne average knowledge of task, average presentation of wine, excellent knowledge of taste, excellent presentation of win

7 0.80lacks confidence, bottle held incorrectly, inconsistent pouri little confidence, bottle held incorrectly, more consistent po good confidence with task, bottle held correctly, almost con excellent confidence with task, bottle held correctly, 100%




Size (Obj Only)

WSSS Section

MaxMark Criterion B Total

Mark 24.70

Suitable and appropriate for the dining area. (National unif 1 0.50Up to 5 cm, no open toes (safety issue) 1 0.40stud earrings accepted, hair above collar line, clean shave 1 0.30

1 0.40low standard of posture throughout all tasks, posture illustr average standard of posture throughout all tasks, shows b good standard of posture throughout all tasks, looks profes excellent standard of posture throughout all tasks, looks ve

1 0.40lacks interaction with judges/guests, lacking cooperation w average manner all day to judges/guests, cooperates with good manner all day to judges/guests, cooperates well with positive manner all day to judges/guests, cooperates extre


3 0.103 0.103 0.103 0.10



7 0.203 0.203 0.203 0.30

cloth not consistent, napkins not appropriate, table not pre cloth has inconsistencies, napkins not really appropriate, e cloth set almost consistent, napkins appropriate, expectati cloth consistent, table looks impressive, napkins appropria

7 0.207 0.207 0.207 0.207 0.207 0.207 0.207 0.20

type of wine, vintage year, short description about aroma 7 0.20whole foil removed, cork removed with little noise 7 0.50No 7 0.50no more than 2-3cm 7 0.20

1 0.20working safely with candle and hygienically 1 0.10

7 1.90minimal knowledge of task, lacking a presentation of wine, little knowledge of task, presentation of wine, wine opened average knowledge of task, average presentation of wine, very high knowledge of task, excellent presentation of wine

1 0.30lacks knowledge of task, not confident with task, lacks techshows basic skill, basic confidence, some techniquegood knowledge of task, good level of confidence, good tevery high knowledge of task, great level of confidence, gre

7 1.90minimal knowledge of task, lacking a presentation of wine, little knowledge of task, presentation of wine, taste offered average knowledge of task, average presentation of wine, excellent knowledge of task, excellent presentation of wine



2 1.50No interaction with guests, customers left to fend for themsSome interaction, menu presented, service adequateGood interaction with guests, customers seated, menu pre Warm and sincere greeting, assisted with chairs, napkin b

4 0.70unprepared/wrong equipment for preparation, no interactio has required mise en place, little interaction/eye contact, a well prepared, good interaction/eye contact, good knowled very well prepared/organised Gueridon, great interaction/e

4 0.80lacks knowledge of task, presentation poor, not servableshows some knowledge, average presentation, could be sgood knowledge of task, good presentation, balanced plat great knowledge of task, great, consistent presentation, ide

4 1.00No presentation to guests, inconsistent service, slow servi Presented to guests, adequate consistent service, timing a Good guest interaction, consistent service, accompanimen Excellent guest interaction and explanation, high level of s

4 2.00Poor carving technique, poor hygiene, final presentation po Carving technique consistent, some wastage, consistent w Carving technique consistent, some wastage, good hygien Excellent carving skills with even portions, flare and creativ

4 1.00poor service technique, not consistent in service from right average service, almost consistent in service and clearing good service, consistently served from right or left (may be excellent service, consistently served from right, all plates

4 2.00No interaction with guest, poor flambé techniques, clear la Limited interaction with guests, technique adequate, some Good explanation, good technique, some flare and creativ Excellent guest interaction and explanation, excellent tech

5 1.00Incorrect service, poor placement of covers, inconsistent s Consistent service, accompaniments served on table, ade Good interaction with guests, good level of silver service, a



Excellent interaction with guests, very high level of silver se 4 2.00

Competitor shows little flare or no consistency throughout Competitor consistent at times throughout with adequate s Competitor shows a good level of consistent service and c Excellent service and clearance procedures throughout se




Size (Obj Only)

WSSS Section

MaxMark Criterion C Total

Mark 26.45

3 0.303 0.307 0.303 0.503 0.303 0.253 0.203 0.603 0.20

Between 1 cm to 3 cm from floor level 3 0.403 0.503 0.253 1.00

table not boxed on all four cornersgood attempt, some errors but would be acceptablereally good attempt, slight imperfections but of a good fina excellent box cloth meeting all the criteria, really excellent

3 1.00cloth not consistent, napkins not appropriate, table not pre cloth has inconsistencies, napkins not really appropriate, e cloth set almost consistent, napkins appropriate, expectati cloth consistent, table looks impressive, napkins appropria

4 0.254 0.25



4 0.25Glasses, underliners, napkins, T spoons, measure 6 0.20

6 0.20sugar then whisky then coffee then cream 6 0.40

6 0.20Cream must float on top 6 0.20

4 1.00lacks knowledge of task, inedible, presentation poorshows some knowledge, inconsistent portion size, averag good knowledge of task, good presentation, balanced plat great knowledge of task, great, consistent presentation, ide

4 1.50Poor flambé techniques, clear lack of flare, final presentati Technique adequate, some flare with final presentation ac Good explanation, good technique, some flare and creativ excellent technique high level of flare and creativity with ve

4 1.50unprepared/wrong equipment for preparation, lacks knowle has required mise en place, average knowledge of task/pr well prepared, good knowledge of task/product, balanced f very well prepared/organised Gueridon, great knowledge o

1 0.50Very poor effort, clear lack of creativity, flare and consisten Reasonable effort to create a coffee product, some flare w Competitor shows a good level of consistency, some flare Competitor produces a very good product showing great c

6 0.301 0.206 0.30

No spillage accepted 7 0.30No spillage accepted 7 0.30

2 2.00No interaction with guests, customers left to fend for themsSome interaction, menu presented, service adequateGood interaction with guests, customers seated, menu pre Warm and sincere greeting, assisted with chairs, napkin b

2 2.00Competitors shows no social skills or guest interaction



Competitor shows some interaction with guests and an ad Competitor shows a high level of confidence, good guest in Competitor shows excellent interpersonal skills, natural fla

4 1.00Inconsistent service procedures, poor carrying technique p Consistent service technique with guest interaction, limited Good consistent service, some flare and good guest intera Excellent service style, good guest interaction, high level o

4 2.00Inconsistent service procedures, poor carrying technique, Consistent service technique with guest interaction, limited Good consistent service, some flare and good guest intera Excellent service style, good guest interaction, high level o

4 1.50No interaction with guest, poor cutting technique, uneven p Limited interaction with guests, cutting technique adequate Good explanation, very good technique, even portions, cre Excellent guest interaction and explanation, excellent cutti

1 2.00Competitor shows little flare or consistency throughout ser Competitor consistent throughout with adequate service ac Competitor shows a good level of consistent service and c Excellent service and clearance procedures throughout se

7 1.00minimal knowledge of task, unsafe opening procedure, po little knowledge of task, wine opened, minimal top up, inco average knowledge of task, bottle opened safely, top up of excellent knowledge of task, bottle opened safely, bottle he

7 1.00minimal knowledge of task, unsafe opening procedure, po little knowledge of task, wine opened, minimal top up, inco average knowledge of task, bottle opened safely, top up of excellent knowledge of task, bottle opened safely, bottle he






Size (Obj Only)

WSSS Section

MaxMark Criterion D Total

Mark 24.45

3 0.203 0.103 0.103 0.103 0.403 0.203 0.303 0.501 0.25

napkins not appropriate, table not presentable for service a , napkins not really appropriate, expectation of 3 star setupnapkins appropriate, expectation of 4 star setuptable looks impressive, napkins appropriate to task, expec

3 1.20Not required shape, creases, poor standard of finished prorequired shape, some creases, acceptable standardgood selection of napkins, some imperfections, some crea Great variety and creativity of napkins, no creases, well pre


2 2.00No interaction with guests, customers left to fend for thems Reasonable guest interaction, menu presented, order take Good interaction with guests, customers seated, menu pre Warm and sincere greeting, assisted with chairs, menu ex

2 2.00No interaction with guests, customers left to fend for thems Reasonable guest interaction, menu presented, order take Good interaction with guests, customers seated, menu pre



Warm and sincere greeting, assisted with chairs, menu ex 4 1.55

Competitor shows little flair or consistency throughout serv Competitor consistent throughout with only minor mistakes Competitor shows a good level of consistent service and c Excellent service and clearance procedures throughout se

4 1.55Competitor shows little flair or consistency throughout serv Competitor consistent throughout with only minor mistakes Competitor shows a good level of consistent service and c Excellent service and clearance procedures throughout se

6 0.506 0.256 0.256 0.256 0.255 1.00

Poor preparation and inconsistent coffee making technique Machine checked, reasonable attempt with adequate final Machine checked and cleaned, good product, crèma good Machine checked and cleaned, excellent product with a hig

5 1.50Poor preparation and inconsistent coffee making technique Machine checked, reasonable attempt with adequate final Machine checked and cleaned, good product, good crèma Machine checked and cleaned, excellent product with a cr

5 1.00Poor preparation and inconsistent coffee making technique Machine checked, reasonable attempt with adequate final Machine checked and cleaned, good consistent product, F Machine checked and cleaned, excellent product with a hig

5 2.00Very poor effort, clear lack of creativity, flare and consisten Reasonable effort to create a coffee product, some flare w Competitor shows a good level of consistency, some flare Competitor produces a very good product showing great c

6 0.20



6 0.206 0.206 0.206 0.206 0.206 0.206 0.206 0.206 0.206 1.50

inconsistent pouring technique, some spillage, no sales, gu minor mistakes, minimal sales technique, basic guest serv good sales technique, good guest service, drinks replenish great sales technique, great guest service, drinks replenish

6 1.50minor mistakes, minimal sales technique, basic guest serv minor mistakes, minimal sales technique, basic guest serv good sales technique, good guest service, drinks replenish great sales technique, great guest service, drinks replenish

Competition TotalMark 100.00

Documents

TEST PROJECT – RESTAURANT SERVICE - worldskills.noworldskills.no/getfile.php/Dokumenter/Servitør_WSC2015_TP35_actual... · Club Sandwich e Pão de queijo Asparagus soup Chocolate