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iRubric: Creating Menus Final Project rubric

iRubric: Creating Menus Final Project rubric

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Creating Menus Final Project 
Learn about types of menus, menu design and organization, pricing of menu items, and create a menu for a new foodservice operation.
Rubric Code: U4232W
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: (none)

Powered by iRubric Presentation
  Below Standard

1 pts

Approaching Standard

2 pts

Meets Standard

3 pts

Exceeds Standard

4 pts

Background Worksheet

Types of menus, planning and pricing menu items

Below Standard

Minimal to no research documented about menu planning and pricing.
Approaching Standard

Worksheet shows limited research about menu planning and pricing.
Meets Standard

Worksheet shows adequate research about menu planning and pricing.
Exceeds Standard

Worksheet shows extensive research about menu planning and pricing.
Foodservice facility

Target customers, price range, skill level, etc.

Below Standard

Type of facility, target customers, type of food and menu, price range, and other menu influences are poorly considered or do not fit together.
Approaching Standard

Type of facility, target customers, type of food and menu, price range, and other menu influences need more consideration.
Meets Standard

Adequate determination of the type of facility, target customers, type of food and menu, price range, and other menu influences.
Exceeds Standard

Exceptionlly clear determination of the type of facility, target customers, type of food and menu, price range, and other menu influences.
Meals on menu

Breakfast, lunch, dinner, or a combination

Below Standard

Meals are poorly considered.
Approaching Standard

Limited menu for one or two meals or a combination of breakfast, lunch, and dinner.
Meets Standard

Adequate menu for one or two meals or a combination of breakfast, lunch, and dinner.
Exceeds Standard

Exceptionally complete menu for one or two meals or a combination of breakfast, lunch, and dinner.
Menu descriptions

Clarity, menu type, variety, special dietary needs

Below Standard

Poor menu descriptions and variety.
Approaching Standard

Limited menu descriptions with little variety of food or consideration for special dietary needs.
Meets Standard

Adequate menu descriptions with a variety of food and consideration for special dietary needs.
Exceeds Standard

Exceptionally clear menu descriptions with a great variety of food and consideration for special dietary needs.
Selling price

Describe and show method used to determine price

Below Standard

Little to no method is shown to determine the selling price of each item.
Approaching Standard

Determination of selling price for each item is not clearly shown.
Meets Standard

Pricing method adequately shown to determine each item's selling price.
Exceeds Standard

Clearly show the factor method, markup-on-cost method, psychological pricing method, or competitors' pricing method to determine each item's selling price.
Menu layout

Professionalism of menu developed

Below Standard

Menu is poorly thrown together.
Approaching Standard

Menu is somewhat messy or not professional in appearance.
Meets Standard

Menu is adequately neat, appealing, and professional in appearance.
Exceeds Standard

Menu is exceptionally neat, appealing, and professional in appearance.










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