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CUL 250 Observations 
FOH Service for Jefferson Table Practicum
For evaluation of students in KVCC Restaurant Service & Management
Rubric Code: CX78W89
By ChefBoyRZ
Ready to use
Public Rubric
Subject: Vocational  
Type: Assessment  
Grade Levels: Undergraduate

Powered by iRubric CUL 250 Observations
For evaluation of students in KVCC Restaurant Service & Management
  Excellent

165 pts

Good

135 pts

Fair

95 pts

Poor

45 pts

Appearance & Personal Management
20 %

As stated in syllabus.<BR>
Black pants, logo shirt, closed-toe professional shoes. Hair pulled back and off shoulders, etc. Personal mise complete (pens, paper, wine key, etc.)
Excellent

Exhibits level of professional personal grooming and uniform is clean and meets all requirements. Hair is clean and pulled back from shoulders. In possession of all necessary items
Good

Personal grooming and uniform are almost professional. (1-2) requirements not followed. Hair clean and pulled back from shoulders.
Fair

Personal grooming and uniform are satisfactory. (3-5) requirements not followed. Hair falls out through shift.
Poor

Personal grooming and uniform are unsatisfactory. Hair not pulled back and/or disheveled.
Dining Room Set-up
20 %

Inspect tableware and dining room for cleanliness. Place settings are correctly presented. Additional tabletop items are present (salt, water pitchers, etc.) Mise en place (ice, trays, serving cloths, etc.) are complete.
Excellent

Demonstrates stellar level of dining room set-up. Assist other students where needed without being asked.
Good

All set-up functions are done correctly and on a timely basis.
Fair

Fails to complete 1-2 set-up functions and/ or Set-up is done correctly, but not on a timely basis.
Poor

Fails to complete 3 or more set-up functions. Consistently needs to be monitored for time management.
Dining Room Service
20 %

Identifies and solves problems independently. Serves and clears plates and glass wear correctly. Specific service duty executed successfully with top quality.
Excellent

Demonstrates exceptional level of dining room service. All assigned tasks for position are completed successfully.
Good

All service function are done correctly in a timely manner.
Fair

Fails to perform 1-2 service functions correctly and/or performance of duties are slow and inefficient.
Poor

Rude to customers, peers, or supervisors and/or fails to perform 3 or more service functions correctly.
Clean-up Operations
20 %

Safely transports tabletop items to dishroom. Follows scraping, soaking, loading procedures correctly. Fairly shares in burden of all clean-up.
Excellent

Demonstrates exceptional level of clean-up. Assists peers and instructors without being asked. Understands and maintains high standards of clean-up performance and procedures.
Good

Organizes workspace and staff to ensure safe food handling in F.O.H. Completes all clean-up functions quickly and efficiently.
Fair

Avoids cross-contamination of clean and dirty dishware. Performs all clean-up functions correctly with only 1-2 reminders of time efficiency.
Poor

Contaminates clean dishware, creating unsafe environment for serving food and/or fails to perform one or more functions in clean-up correctly. Time wasted.
Demeanor & Teamwork
20 %

Positive, friendly service! Works as a team assisting classmates if able.
Excellent

Demonstrates a positive and helpful manner. Assists all team members including peers and instructors without being asked. Friendly towards all customers.
Good

Demonstrates a positive and helpful manner. Friendly towards all customers.
Fair

Is not always positive or helpful and/or is not friendly to a customer (s).
Poor

Not a team player. Portrays a negative manner and/or is not friendly to customers.




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