NO TASK MARK WEIGH STUDENT

1 2 3 4 5 6 7 8
1. Grooming presentation, test tulis dan F 10
wawancara
2. Clothing buffet table D
Sharp Fold 3
Not touch the Floor 3
Neatness 2
Final Presentation 2
TOTAL 10
3. Napkin folding D
Napkin Sharp Fold 2
Variety of Folding Style 2
Neatness 2
Final Presentation 2
Creativity 2
TOTAL 10
4. Fruit cutting D
Mise En Place 2
Creativity 2
Skills & Shownmanship 2
Hygiene & Safety 2
Final Presentation 2
TOTAL 10
5. Flambee dessert D
Mise En Place 2
Creativity and Taste 2
Skills & Shownmanship 2
Hygiene & Safety 2
Final Presentation 2
TOTAL 10
6. Membuat virgin irish coffee B
Final Presentation 10
7. Sparkling B
Final Presentation 10
8. Mocktail B
Mise En Place 2
Creativity and Taste 2
Skills & Shownmanship 2
Hygiene & Safety 2
Final Presentation 2
TOTAL 10
9. FOOD SERVICE
a. Mise En Place A
Correct Tableware 2
Correct Condiment & Equipment 2
Work Organization 2
Handling & Pollising Technique 2
Hygiene & Safety 2
TOTAL 10
b. Final Mise En Place A
Work Organization 2
Practically of Silverware Arrangement 2
Hygiene & Safety 2
Completeness 2
Final Presentation 2
TOTAL 10
c. Table Set Up A
Table Cloth Laid Correctly 2
Work Organization 2
Symmetry Equipment of Utensils & 2
Eqiupment
Correct Handling of Equipment 2
Overall Look & Neatness 2
TOTAL 10
10.a RESTAURANT SERVICE
.
Welcome Guest E
Greetings 2
Seating the Guest 2
Laying The Napkin 2
Politeness & Overall First Impression 2
Social Skill 2
TOTAL 10
b. Serving Water B
Serve By The Right Side 2
No Spillage 2
Pouring The Technique 2
Politeness 2
Hygiene & Safety 2
TOTAL 10
c. Serving Bread & Butter A
Serve By The Right Side 2
Bread & Butter Presentation 2
Service Set Handling Technique 2
Politeness 2
Hygiene & Safety 2
TOTAL 10
d. Presenting Menu & Taking Order E
By Right Side - Opened 2
Menu Explanation 2
Correctly Recorded, Order Repeted, 2
Properly Fired
Body Language / Guestur 2
Clockwise 2
TOTAL 10
e. Adjusting Cutleries A
Proper Handling of Cutleries 3
Correct Placement & Cutleries 3
 Politeness 2
Hygiene & Safety 2
TOTAL 10
f. Food Service Plated Menu A
Tray Arrangement 2
Correct carrying Technique 2
Correct Placement Technique 2
Politeness / Speed 2
Hygiene & Sanitation 2
TOTAL 10
g. Food Service, Silvering Main Course A
Correct carrying Technique 2
Guest Presentation 2
Food Transfer Technique 2
Politeness / Speed 2
Hygiene & Safety 2
TOTAL 10
h. Food Service, silvering Vegetable A
Guest Presentation 2
Transfering technique & Equal Portion 2
Final Presentation 2
Politeness / Speed 2
Hygiene & Safety 2
TOTAL 10
i. Clearing Soiled Dish (Average) A
Clear All Plates In The Same Time 2
Correctly
No Food Spilage, No Drop Cuteleries 2
Right Technique 2
Politeness 2
Hygiene & Safety 2
TOTAL 10
j. Crumbing Down & Seeting Dessert A
 Cuteleries
Crumbing & Setting Up Technique 2
Correct Cuteleries 2
Correct Placement Of Cuteleries 2
Politeness / Speed 2
Hygiene & Safety 2
TOTAL 10
k. SERVING COFFEE OR TEA B
Complete Set Up 3
Serving Technique 3
Accompaniments Are Served 2
Hygiene & Safety 2
TOTAL 10
l. Attentiveness E
Communication Skill 2
Refill Water 2
Eye Contact 2
Etiquette Enthusiasm 2
Responsiveness / Alertness 2
Helpfullness
TOTAL 10
m. Special Task In Table - Side A
Waste Food Transfer 2
Completeness 2
Tray Arrangement 2
Cleanliness 2
Hygiene, Sanitation, & Safety 2
TOTAL 10
TOTAL KESELURUHAN
N KRITERIA PENILAIAN BOBOT
O
A Food service skill (keterampilan melayani pesanan makanan ) 50%
B Beverages & coffee service skill ( keterampilan melayani pesanan minuman) 15%
C Special task at tableside (persiapan meja persediaan/side board) 10%
D Keterampilan khusus (spc. Task skill) 10%
E Social and commercial skill (mampu menawarkan menu dan komunikasi efektif 5%
dengan tamu)
F Personal presentation (penampilan diri) 10%
Total penilaian 100
LOMBA KOMPETENSI SISWA (LKS) SMK
TINGKST PROVINSI RIAU
TAHUN 2022

PENILAIAN
BIDANG LOMBA : RESTAURANT SERVICE

DINAS PENDIDIKAN PROVINSI RIAU

Jalan Cut Nyak Dien No.3,Jadi Rejo,Sukajadi
Kota Pekanbaru,Riau 28156
RIAU