KISI KISI SOAL LKS NASIONAL TAHUN 2022

BIDANG LOMBA RESTAURANT SERVICE

NO TEKNICHAL SKILL INDICATOR / PROJECT / TASK %

DESCRIPTION / PERFOMANCE CRITERIA SKILL
COMPETENCIES
1. Work Organization The individual shall be able to:
and Management • Present themselves to the ➢ Personel 10 %
guest in a professional Presentation /
manner Personel
• Demonstrate personal Grooming
attributes including personal
hygiene, smart and
professional appearance,
demeanour and deportment
• Organize tasks effectively
and plan work flow
• Consistently demonstrate
hygienic and safe work
practices
• Work efficiently so as to
minimize waste and any
negative impact on the
environment
• Work effectively as part of a
team and with other
departments within the
establishment
• Always act honestly and
ethically in all dealings with
customers, colleagues and
the employer
• Be responsive to unexpected
or unplanned situations and
effectively solve problems as
they occur
• Engage with continuous
professional development

2. Customer Service The individual shall be able to:

Skill and • Greet and seat guests ➢ Self 15 %
Communication appropriate to the service Introduction
area ➢ Hospitality to
• Provide appropriate advice the Guest
 and guidance based on ➢ Exellence
sound knowledge to the service
guest on the menu choices
as required
• Take orders accurately from
guests
• Judge the level of
communication and
interaction appropriate for
each guest or group
• Communicate effectively
with guests appropriate to
the setting and the guests
requirements
• Always be polite and
courteous
• Be attentive without being
intrusive
• Check with customers that
everything is satisfactory
• Observe appropriate table
etiquette
• Deal effectively with guests
who are difficult or who
complain
• Communicate effectively
with guest who have
communication difficulties
• Recognize and respond to
any special needs that a
guest may present

3. Preparation for The individual shall be able to:

Service (Mise in • Prepare table dressings and ➢ Mise in Place 10 %
Place) decorations ➢ Polishing :
• Ensure that the room is clean Cutlery,Crocke
and well presented ry, Glass ware
• Prepare the restaurant ➢ Napkin Folding
appropriately for the meal ➢ Clothing Buffet
that is to be served Table
• Place tables and chairs ➢ Table Set-up
appropriately for expected
number of covers
• Set tables using the
appropriate linen, cutlery,
 glassware, china, cruets and
additional equipment
necessary
• Create a range of napkin
folds for different settings
and occasions
• Prepare the restaurant for
various service styles
including fine dining, bistro,
banquet and bar
• Prepare buffet tables for
buffet style service including
boxing table cloths
• Organize and prepare
function rooms in readiness
for various function formats
• Organize and prepare sundry
supporting areas, for
example sideboards, still
room and expected
accompaniments and
condiments for menu items
4. Food Service The individual shall be able to:
• Manage the service cycle ➢ Sequences of 25 %
for different styles of Services :
service -American
• Correct the cover as Service
required for the dish to be -Russian Service
served -French Service
• Professionally and efficiently / Gueridonq
serve food for different service,
styles of service, for including : Fruit
example: Cutting, Making
• Plated service Salad Dressing,
• Silver service Mixing Salad,
• Banquet style service Flambee Dishes,
• Family service Filleting Fish,
Meat / Chicken
• French service
Carving
• Buffet/carvery service
-Canape service
• Canapé service
• Serve food from the
Gueridon
• Prepare, portion and serve
specialist dishes from the
Gueridon, including:
 • Assembly of dishes
• Carving of meats
• Filleting fish
• Preparing fruits
• Preparing salads and salad
dressings
• Cooking dishes
• Flambé dishes
• Demonstrate appropriate
flare and theatre
• Clear plates and other
items from the customers’
table
• Crumb down at appropriate
times between courses
• Serve a range of meals
including breakfast, lunch,
afternoon tea, dinner
• Provide high quality
restaurant service in highly
specialized or international
restaurants
5. Beverage Service The individual shall be able to:
• Serve and clear different ➢ Barista Coffe / 10 %
types of tea, coffee and Coffe Late
other beverages ➢ Silver serve
• according the tea/coffee and
establishment’s practice their
• Prepare and serve coffee accompaniment
from a range of specialist s.
machines such as espresso,
barista, filter, cafetiere,
etc.
• Prepare and serve a range
of teas including:
Blended
Indian
Ceylon/Sri Lanka
China/green tea
Herbal infusions/tisanes
• Silver serve teas and coffees
and their accompaniments
• Prepare and serve liqueur
coffee
• Serve teas and coffees at
 banquets and functions
• Serve petit fours or
sweetmeats as appropriate
6 Alcoholic and Non- The individual shall be able to:
. Alcoholic Service • Prepare the service area for ➢ Mocktail 15 %
Drinks the service on alcoholic and Mixing
non-alcoholic drinks ➢ Pouring Soft
• Select glassware and Drinks
accompaniments for the
sale and service of alcoholic
and non-alcoholic drinks
• Maintain the highest
standards of hygiene and
cleanliness during the sale
and service of alcoholic and
non-alcoholic drinks
• Serve alcoholic drinks within
current legislation with
regard to measures,
• customers’ ages, service
times and locations
• Pour drinks from bottles,
for example beers and
ciders
• Measure drinks using
appropriate measures
• Prepare, serve and clear
alcoholic and non-alcoholic
beverages for different
styles of service:
• At the table
• Reception drink service
• Prepare and serve different
styles of cocktail including:
-Stirred
-Shaken
-Built
-Blended
-Muddled
-Non-alcoholic

• Recognize by sight and smell

a selection of beers, spirits,
fortified
wines, aperitifs and liqueurs
7. Wine Service The individual shall be able to:
• Provide informed advice and ➢ Pouring 15 %
guidance to the guest on Sparkling Fruit
the selection of wine Juices
• Identify a range of wines ➢ Decanting Wine
from aroma, taste and
appearance
• Interpret information on a
wine bottle’s label
• Select and place on the
table the appropriate
glassware to the chosen
wine
• Present wines to the guest
• Open wine at the table using
accepted equipment. Open
wine that has a traditional
cork, champagne cork or
screw top
• Decant or aerate wine when
appropriate
• Offer wine for tasting
• Pour wine at the table,
observing table etiquette
• Serve wines at their
optimum temperature and
condition
• Serve at a reception drinks
service, e.g. Champagne

Bandung, 29 Maret 2022

Penyusun

Tim Juri