Schedule Promosi Kompetensi Siswa
Ke XII
Restaurant Service
20-23 Juni 2004
Day 1 : June 20, 2004
Time |
Activities |
Duration |
Remaks |
08.00 |
Registration |
240 minutes |
|
14.00 – 16.00 |
Technical Meeting |
120 minutes |
|
19.00 |
Opening Ceremony |
Time |
Activities |
Duration |
Remarks |
08.00 |
Familiarization |
60 minutes |
|
Competition briefing and study period |
|||
Introduction of juries / audiences |
|||
09.45 |
Task 1 |
45 minutes |
|
Clothing & Skirting Buffet Table |
|||
Using the table and pins provided, cover |
|||
the buffet table with table cloth and skirting. |
|||
Cover the 4 sides of the buffet table |
|||
10.30 |
Task 2 |
20 minutes |
|
Folding napkins |
|||
Using the napkin provided, fold |
|||
- 6 types based . |
|||
- 2 types of competitor’s choice |
|||
- 2 types of underline |
|||
Place all folded napkin on your buffet table |
|||
10.50 |
Break |
10 minutes |
|
11.10 |
Task 3 |
50 minutes |
|
Floral arrangements |
|||
Competitor are requested to prepare the |
|||
following arrangements : |
|||
- Floral arrangement for a round table for 4 persons |
|||
- Floral arrangement for a buffet table display |
|||
All flowers can be seen from 4 sides |
|||
12.00 |
Break. |
60 minutes |
|
13.00 |
Task 4 |
||
Setting up Breakfast Tray |
20 minutes |
||
1. Prepare a breakfast tray fir 1 person with menu |
(5prs/group) |
||
follows : |
|||
Orange juice |
|||
Bakery item |
|||
Omelette |
|||
Coffee |
|||
2. Carry the breakfast tray on your shoulder high in |
|||
one hand. |
|||
3. Unload and reset-up on the table provided |
|||
16.00 |
End Of day I |
Restaurant Service
Day 2 : June 21, 2004
Day 3 : June 22, 2004
Time |
Activities |
Duration |
Remarks |
07.30 |
Familiarization |
30 minutes |
|
Competitors briefing and study period |
|||
09.00 |
Table Set up |
30 minutes |
|
09.30 |
Task 8 |
45 minutes |
|
Restaurant Service |
|||
Final Check the Mise en place |
|
||
10.15 |
Break ( lunch) |
60 minutes |
|
11.15 |
Group I |
120minutes |
|
Using service procedure from welcoming the guests |
|||
until finish |
|||
1. Welcoming the guest |
|||
2. Serving water |
|||
3. Serving bread and butter |
|||
4. Presenting menu and taking order |
|||
5. Adjusting cutleries |
|||
6. Food service |
|||
7. Clearing soiled dished. |
|||
8. Crumbing down & setting up dessert cutleries |
|||
9. Serving coffee or tea |
|||
10. Attentiveness. |
|||
14.00 |
Group II |
120minutes |
|
Using service procedure from welcoming the guest |
|||
Until finish. |
|||
Task 9 |
|||
Personal Presentation |
|||
This task will be carried out and marked through out |
|||
16.00 |
.Interview |
120minutes |
|
19.00 |
End of Competition |
Time |
Activities |
Duration |
Remarks |
07.30 |
Familiarization |
30 minutes |
|
Competitors briefing and study period |
|||
08.00 |
Task 5 |
||
Mocktail mixing |
60 minutes |
||
(5prs/grp) |
|||
12.00 |
Break |
90 minutes |
|
19.00 |
Closing Ceremony |
||
Restaurant Service
Day 4 : June 23, 2004
PROMOSI KOMPETENSI SISWA TINGKAT NASIONAL XII DI SEMARANG TAHUN 2004 |
|
BIDANG LOMBA : PELAYANAN RESTORAN (Restaurant Service) |
Daftar Kebutuhan Bahan dan Alat
SUPPLIES AND EQUIPMENT LIST
No |
Supplies |
Silverware |
Chinaware |
Glassware |
Linen |
||||||
1 |
Task 1 |
||||||||||
Clothing & Skirting Buffet Table |
|
|
|||||||||
Square table (180 x 80cm) |
Table cloth Skirting /Satin cloth ( 8 M ) |
||||||||||
Square table/side table (100 x 60cm} |
Table cloth Skirting/satin cloth |
||||||||||
Pins |
|||||||||||
2 |
Task 2 |
||||||||||
Folding Napkins |
Guest napkins (50 x 50 cm) damas |
||||||||||
3 |
Task 3 |
Flowers (Daisy, Carbera Daisy)goldenshowers |
Vase (small) |
||||||||
Floral arrangements |
Crysantenum, |
Vase (large) |
|||||||||
1.Floral arrangement for a round table for 4 persons |
Leaves, Tweeg |
||||||||||
2. Floral arrangement for a buffet table Display to be seen from 4 sides |
Scissors/Trimmer Hebras |
Kitchen towel |
|||||||||
Knife/cutter Wire cutter |
|||||||||||
Round tray |
|||||||||||
Ribbon |
|||||||||||
Wire |
|||||||||||
Yarn |
|||||||||||
Oasis |
|||||||||||
Cutting board |
|||||||||||
Garbage bin |
|||||||||||
Plastic bag |
|||||||||||
Service towel |
|||||||||||
Broom |
|||||||||||
Mop Head + Handle |
|||||||||||
Mop Bucket |
|||||||||||
Spray gun |
|||||||||||
Pail+water |
|||||||||||
4 |
Task 4 |
||||||||||
Setting Breakfast Tray |
Flower |
Food Cover |
Jam dish |
Juice glass |
Guest napkins |
||||||
Square tray |
Tea spoon |
Coffee cup |
Tray cloth/tray mate |
||||||||
Coffee |
BB Knife |
Coffee saucer |
Glass cloth |
||||||||
Sugar portion brown |
Dinner fork |
Butter dish |
Kitchen towel |
||||||||
Sugar diet/Sweetener |
Creamer |
||||||||||
Cream portion |
Dinner knife |
Coffee pot |
|||||||||
Croissants |
BB Plate |
||||||||||
Roll bread |
Dinner Plate |
||||||||||
Orange juice |
Vase |
||||||||||
Butter |
Sugar bowl |
||||||||||
Assorted Jam (orange, strawberry, pine apple) |
|||||||||||
Marmelade |
|||||||||||
Honey portion |
|||||||||||
Bread basket |
|||||||||||
Doilley paper Coaster. Guess cover |
|||||||||||
5 |
Mocktail Mixing |
Soda water |
|||||||||
Non alcoholic . |
Tonic water |
||||||||||
Sprite |
Juice glass |
||||||||||
Ginger Ale |
|||||||||||
Bitter lemon |
|||||||||||
Melon juice |
|||||||||||
Mango juice |
|||||||||||
Tomato juice |
|||||||||||
Pineapple juice |
|||||||||||
Apple juice |
|||||||||||
Guava juice |
|||||||||||
Fresh orange |
|||||||||||
Fresh mango/Pineapple |
|||||||||||
Fresh apple/strawberry |
|||||||||||
Cutting board/knife |
|||||||||||
Ice basket/Strainer |
|||||||||||
Blender/shaker |
|||||||||||
Stirrer |
|||||||||||
6 |
Task 6 |
Table Number |
Buffet spreader |
Condiment dish |
Water goblet Water Pitcher |
Table cloth |
|||||
Table set-up |
Bill Sauce |
Dessert fork |
Pepper shake/salt |
Moulton |
|||||||
Round table |
Dinner spoon |
Ashtray |
Napkin |
||||||||
Rest chair |
Dinner fork |
Vase |
Service napkin |
||||||||
Flower |
Dinner knife |
Dessert plate |
|||||||||
Pepper mill |
Tea spoon |
Dinner plate |
|||||||||
Chair cover/white |
BB knife |
Coffee cup |
|||||||||
Fish knife |
Coffee pot |
||||||||||
Fish fork |
BB Plate |
||||||||||
Soup spoon |
Soup cup & Saucer |
||||||||||
7 |
Task 7 |
Wine opener |
Dinner spoon |
Coffee cup |
Guest napkin |
||||||
Restaurant Service |
Matches |
Fish fork |
Coffee Saucer |
Table cloth |
|||||||
Welcoming the guests |
Block Note Small |
Fish knife |
Sugar bowl |
Moulton |
|||||||
Serving water |
Ballpoint |
Ice cream spoon |
Creamer |
Dish Towel |
|||||||
Serving bread and butter |
Wine Cooler |
Ice Tong |
Ashtray |
Service napkin |
|||||||
Presenting Menu and taking order |
Bill |
Service fork |
S & P Shaker |
Glass towel |
|||||||
Adjusting cutleries |
Captain order Set menu |
Service spoon Cocktail spoon |
Condiment dish |
||||||||
Paper Doilies |
Cocktail fork Ice cream scoop |
Coffee pot Ice cream cup |
|||||||||
Flowers+vace Ice bin Ice cube Ice scoop |
PROMOSI KOMPETENSI SISWA TINGKAT NASIONAL XII DI SEMARANG TAHUN 2004 |
|
BIDANG LOMBA : PELAYANAN RESTORAN (Restaurant Service) |
KISI – KISI SOAL dan DESKRIPSI MATERI
No. |
Kompetensi/Sub kompetensi |
Kriteria Unjuk Kerja |
Jenis Soal |
Bukti |
Untuk THHBFB 02/3a Menyiapkan layanan minuman dan makanan. 1.Menyiapkan hidangan /area restoran untuk layanan
2. Menyiapkan dan mengatur meja
|
2.1 Meja disusun dengan benar sesuai dengan standar perusahaan dengan waktu yang ditetapkan sesuai dengan permintaan tamu. 2.2. Mengggunakan secara tepat tehnik pemasangan lenan meja berdasarkan standar industri.
7.2 Jenis bunga dan
|
P
P
P
P
P
P
P |
Soal
Soal
Soal
Soal
Soal
Soal
Soal |
LEMBAR INFORMASI
PROMOSI KOMPETENSI SISWA
TINGKAT NASIONAL KE XII
TAHUN 2004
Semarang - Jawa Tengah
Bidang Lomba :
PELAYANAN RESTORAN
(Restaurant Service)
PUSAT PENGEMBANGAN PENATARAN GURU KEJURUAN JAKARTA
JL. Raya Parung Km 22-23 Bojongsari, Sawangan, Depok, Jawa Barat
Telp. 021.7431270/71 Fax. 0251 611999/618252
I. Pendahuluan
Era perdagangan bebas memberi dampak ganda yaitu terbukanya kesempatan kerjasama yang seluas-luasnya antar negara, namun disisi lain membawa dampak yang sangat luas terutama dalam persaingan yang semakin ketat dan tajam di segala bidang.
Oleh karena itu, menguatnya daya saing dan keunggulan kompetitif di semua sektor baik sektor riil dan moneter, dengan mengandalkan pada kemampuan SDM, teknologi dan manajemen sudah menjadi keharusan.
Salah satu upaya yang dilakukan oleh Departemen Pendidikan Nasional (Depdiknas) melalui Direktorat Pendidikan Menengah Kejuruan untuk mengukur kualitas dan mendorong terciptanya persaingan yang sehat terhadap sumberdaya manusia yang dihasilkan SMK adalah dengan menyelenggarakan Promosi Kompetensi Siswa (PKS) bagi siswa SMK seluruh Indonesia.
PKS tingkat Nasional yang akan berlangsung tahun ini adalah PKS yang ke 12. PKS tingkat Nasional berguna untuk memilih wakil yang representatif, baik dari aspek pengetahuan, keterampilan dan sikap, khususnya untuk bidang lomba ‘Restaurant Service’, yang nantinya diproyeksikan untuk mengikuti lomba Keterampilan tingkat Asia (Asian Skill Competition).
II. Tujuan
Umum:
Meningkatkan kualitas siswa SMK di seluruh Indonesia agar dapat memenuhi persyaratan yang dibutuhkan oleh dunia usaha/dunia kerja
Khusus :
III. Peserta
Siswa SMK Bidang keahlian Tata Boga di 30 propinsi Indonesia, masing-masing propinsi diwakili oleh 1 orang peserta.
Output dari kegiatan ini adalah terpilihnya juara 1,2,3 untuk bidang keahlian Boga, pada mata lomba Pelayanan Makan dan Minum di Restoran.
IV. Materi Lomba
2. Alur Kegiatan
Pehitungan nilai akhir merupakan gabungan nilai dari semua unsur yang dikalikan dengan bobot nilai pada tiap kriteria yang dinilai. Untuk menggali aspek pengetahuan peserta tentang pelayanan restoran akan dilakukan wawancara perorangan oleh juri dalam bahasa Inggris dan aspek lain meliputi Peralatan Kebersihan dan Keselamatan kerja serta wawasan kepariwisataan.
BACALAH DENGAN BAIK DAN TELITI
UMUM
KHUSUS
V. Tim Penguji
Pada pelaksanaan Lomba, bidang lomba Rastaurant Service menyediakan 5 (lima) orang Juri yang terdiri yang berasal dari dunia usaha dan industri
VI. Kriteria Pemenang Lomba
Penentuan pemenang PKS bidang lomba ‘Restaurant Service’ didasarkan pada nilai tertinggi yang dicapai meliputi semua kriteria yang tercantum.
Ketentuan pencapaian minimum nilai standar untuk peringkat juara diatur dalam buku Panduan Teknis Lomba.
Susunan Panitia Lomba Restaurant Service terdiri dari :
Penanggung Jawab Bidang Lomba : Dra Darniaty
Tim Pelaksana : 1.Dra Purwi Hastuti
2.Ir Septi M, MM
2. Pembantu Pelaksana dari SMK : Dra.Hafisah
Tempat lomba untuk bidang keahlian Restaurant Service adalah :
LPMP Semarang
Pendaftaran (konfirmasi untuk berpartisipasi) dengan surat atau faksimili selambat-lambatnya hari Senin Tanggal 14 Juni 2004, kepada Panitia PKS Tingkat Nasional melalui:
Jl. Pemuda No.134 Semarang Telp: 024 3545153 / Fax: 024 3514945
Email: [email protected]
Kepala PPPG Kejuruan Jakarta
Up. Dra. Budi Kusumawati (Koordinator PKS Tingkat Nasional)
Dra. Darniati (Penjab bidang lomba Restaurant Service, mobile: 0816 933884)
Jl. Raya Parung Km. 22-23 Sawangan Depok Jawa Barat
Kode Pos 16516, Fax. 0251-611999, 0251-618252
Hal-hal yang belum tercantum dalam lembar informasi ini akan diinformasikan pada waktu rapat teknis (technical meeting).
Sawangan, Maret 2004
Penanggung Jawab Bidang Lomba
Restaurant Service PKS XII
Dra. Darniati
NIP. 130 883 434
Schedule
Day 1 : June 20, 2004
Time |
Activities |
Duration |
Remaks |
08.00 |
Registration |
240 minutes |
|
14.00 – 16.00 |
Technical Meeting |
120 minutes |
|
19.00 |
Opening Ceremony |
Time |
Activities |
Duration |
Remarks |
08.00 |
Familiarization |
60 minutes |
|
Competition briefing and study period |
|||
Introduction of juries / audiences |
|||
09.45 |
Task 1 |
45 minutes |
|
Clothing & Skirting Buffet Table |
|||
Using the table and pins provided, cover |
|||
the buffet table with table cloth and skirting. |
|||
Cover the 4 sides of the buffet table |
|||
10.30 |
Task 2 |
20 minutes |
|
Folding napkins |
|||
Using the napkin provided, fold |
|||
- 6 types based . |
|||
- 2 types of competitor’s choice |
|||
- 2 types of underline |
|||
Place all folded napkin on your buffet table |
|||
10.50 |
Break |
10 minutes |
|
11.10 |
Task 3 |
50 minutes |
|
Floral arrangements |
|||
Competitor are requested to prepare the |
|||
following arrangements : |
|||
- Floral arrangement for a round table for 4 persons |
|||
- Floral arrangement for a buffet table display |
|||
All flowers can be seen from 4 sides |
|||
12.00 |
Break. |
60 minutes |
|
13.00 |
Task 4 |
||
Setting up Breakfast Tray |
20 minutes |
||
1. Prepare a breakfast tray fir 1 person with menu |
(5prs/group) |
||
follows : |
|||
Orange juice |
|||
Bakery item |
|||
Omelette |
|||
Coffee |
|||
2. Carry the breakfast tray on your shoulder high in |
|||
one hand. |
|||
3. Unload and reset-up on the table provided |
|||
16.00 |
End Of day I |
Day 2 : June 21, 2004
Day 3: June 22, 2004
Time |
Activities |
Duration |
Remarks |
07.30 |
Familiarization |
30 minutes |
|
Competitors briefing and study period |
|||
09.00 |
Table Set up |
30 minutes |
|
09.30 |
Task 8 |
45 minutes |
|
Restaurant Service |
|||
Final Check the Mise en place |
|
||
10.15 |
Break ( lunch) |
60 minutes |
|
11.15 |
Group I |
120minutes |
|
Using service procedure from welcoming the guests |
|||
until finish |
|||
1. Welcoming the guest |
|||
2. Serving water |
|||
3. Serving bread and butter |
|||
4. Presenting menu and taking order |
|||
5. Adjusting cutleries |
|||
6. Food service |
|||
7. Clearing soiled dished. |
|||
8. Crumbing down & setting up dessert cutleries |
|||
9. Serving coffee or tea |
|||
10. Attentiveness. |
|||
14.00 |
Group II |
120minutes |
|
Using service procedure from welcoming the guest |
|||
Until finish. |
|||
Task 9 |
|||
Personal Presentation |
|||
This task will be carried out and marked through out |
|||
16.00 |
.Interview |
120minutes |
|
19.00 |
End of Competition |
Day 4 : June 23, 2004
Time |
Activities |
Duration |
Remarks |
07.30 |
Familiarization |
30 minutes |
|
Competitors briefing and study period |
|||
08.00 |
Task 5 |
||
Mocktail mixing |
60 minutes |
||
(5prs/grp) |
|||
12.00 |
Break |
90 minutes |
|
19.00 |
Closing Ceremony |
||
Menu
LUNCH MENU I
SHRIMP COCKTAIL
*
FRENCH ONION SOUP
*
FILLET OF FISH MEUINIERE
GARDEN VEGETABLE
VANLLA ICE CREAM
*
COFFEE OR TEA
LUNCH MENU II
MIXED GREEN SALAD
*
CREAM OF FRESH CORN SOUP
*
CHICKEN CHASSEUR
GARDEN VEGETABLE
WILLIAM POTATOES
*
MIXED FRESH FRUITS
*
COFFEE OR TEA
BREAKFAST MENU
ORANGE JUICE
*
BAKERY ITEMS
*
OMELETTE
*
COFFEE
Contoh Penulisan Resep Pilihan untuk minuman
CARA MEMBUAT :
FOTO HASIL MINUMAN : (Ukuran Poscard)
Schedule Promosi Kompetensi Siswa
Ke XIIRestaurant Service
Restaurant Service