Competition Format
Event structure.
Preparation
10 minYou receive a printed scenario card describing a business situation. Read carefully, identify the core problem, and outline your recommended approach. No outside materials allowed.
Role-Play with Judge
Up to 10 minThe judge acts as a business professional (customer, manager, or owner). You present your analysis and recommendations, field questions, and demonstrate your grasp of relevant performance indicators.
Transition / Wrap-Up
Included in 10 minConclude with a clear summary of your recommendations. The judge may ask 1–2 follow-up questions before scoring your role-play.
Performance Indicators
What you'll be tested on.
Full-service restaurant operations
Menu design, costing, and engineering
Beverage management and service
Staff training and service standards
Food cost percentage and waste management
Guest experience and table turn strategy
Revenue and yield management
How to Prepare
Preparation framework.
01
Master the Performance Indicators
Download the PI list for your cluster and BA Core from deca.org. Learn the definition of each PI and be able to apply it in a business scenario.
02
Build a scenario framework
Use a consistent opening structure: re-state the situation, state your recommendation, explain the reasoning, address any concerns. Practice until it's automatic.
03
Practice with sample scenarios
DECA posts sample role-plays on deca.org. Time yourself. Film your practice. Review your vocabulary and professionalism.
04
Take practice exams
Use the Practice Exams on this hub. Focus on missed questions and trace each one back to a specific PI.
05
Compete in chapter/district competitions
Nothing replaces reps. Use every qualifier to refine your scenario approach and test comfort under pressure.
Sample Scenario Themes
Representative topics.
Not official DECA scenarios, representative themes based on past competitions.
Redesigning a menu to improve margins
Implementing a service standards training program
Handling a front-of-house staffing crisis
Developing a wine program for a casual dining chain
Addressing consistently low guest satisfaction scores
Building a catering revenue stream
Competition Tips
Notes from experienced competitors.
Know standard restaurant metrics: food cost %, prime cost, covers per server, RevPASH.
Be fluent in menu engineering quadrants (stars, plowhorses, puzzles, dogs).
Scenarios often involve both operational and guest-facing elements, address both.
Ready to prep for RFSM?
Practice exams for Hospitality · Review Hospitality + BA Core performance indicators · Roleplay framework.