PROFESSIONAL RESTAURANT SERVICE

The competitors for restaurant service should have good knowledge and skills infood and beverage serviceas well as good personal presentation and communication skills

Core Competencies

Core competencies and standards for World Skills UK Skills Competitions activities with regards to professional restaurant service / Qualifier / UK Final / Team UK
Competency / Devise an alcoholic and non-alcoholic cocktail recipe using a given brief and prepare and serve2 glasses of each suitable for service in a cocktail bar / Y / Y
Standards / The competitor should be able to;
  • Prepare 2 originalrecipes, 1 cocktail & 1 mocktailwhich meet the given theme & stated ingredients
  • Prepare beverages using a suitable method / technique with a good knowledge of ingredients
  • Select & use correct use of equipmentand glassware
  • Prepare appropriate garnish
  • Demonstrate some flair & confidence
  • Work in a logical manner with minimal wastage or spillage within the time allowed
  • Ensure taste is acceptable for service in cocktail bar

Competency / Prepare and serve a flambe dish suitable for table theatre service in a fine dining restaurant / Y / Y
Standards / The competitor should be able to;
  • Select correct equipment for given dish
  • Prepare the dish using classical recipes and methods
  • Present plates suitable for service in a fine dining restaurant
  • Ensure taste is suitable for service to restaurant customers
  • Demonstrate flair and confidence

Competency / Produce a range of coffees using professional barista equipment / Y / N
Standards / The competitor should be able to;
  • Set up work station efficiently and work in a logical manner
  • Choose appropriate crockery and glassware for service of individual coffees
  • Use barista equipment confidently and correctly
  • Prepare coffee with minimum wastage or spillage
  • Present all beverages correctly with taste suitable for service to paying customers

Competency / Devise a 3 course menu for an awards ceremony with wine choices to complement the dishes. The menu and wines should match a given brief table to be laid for 2 covers with suitable decoration to portray the theme / Y / N
Standards / The competitor should be able to;
  • Demonstrate creativity in carrying the theme through
  • Provide explanations of menu & wine choices & suitability to match occasion & theme
  • Polish all cutlery & tableware and work efficiently and methodically
  • Lay table appropriate to menu and in line with professional restaurant standards

Competency / Observe health, safety & hygiene regulations and work in a professional manner / Y / Y
Standards / The competitor should be able to;
  • Perform all tasks within the time allowed
  • Work safely & hygienically at all times
  • Demonstrate excellent personal presentation

Note: Core Competencies are tested, identified and measured as recognition of the competition level and duration.

General Instructions

The regional heat stages will be based on a range of food and beverage service skills suitable for a variety of dining experiences,requiring evidence of good communication skills, professionalismand a certain amount of creativity in addition to practical skills..

Practice & Preparation

  • Prepare using the online tools available at:
  • Read the briefs carefully
  • Where possible practice the tasks you don’t use in your everyday work or course.
  • Speak to your employer or lecturer to ask for help with learning or equipment where needed.

Marking Criteria

Criterion ID / Description / Max. Marks
A / Themed Cocktails & Mocktails / 24
B / Flambe – Table theatre / 24
C / Barista skills / 24
D / Themed Table Lay up / 24
O / Professional work skills / 4
Total Marks / 100.00

Further sources of information and websites

The Food Standards Agency

Food and Beverage Service 9th edition

John Cousins, Dennis Lillicrap and Suzanne Weekes, Hodder Education, 2014

International Bartenders Association;