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iRubric: Restaurant Concept Project rubric

iRubric: Restaurant Concept Project rubric

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Restaurant Concept Project 
Restaurant Concept Project
Design a restaurant concept, which involves a dining experience. Elements that define a restaurant concept include decor, menu, service and atmosphere.
Rubric Code: UCC339
By EDDevine
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Restaurant Concept Project
  Poor

1 pts

Fair

2 pts

Good

4 pts

Restaurant Logo and Name

Poor

The restaurant logo and name has one or more colors, is not related to the theme or concept, and is not original.
Fair

The restaurant logo and name has at least 2 colors, is somewhat related to the theme or concept, and is partly original.
Good

The restaurant logo and name has at least 2 colors, is related to the theme or concept, and is original.
Business Plan Organization

Poor

Business Plan contains some of the key sections as listed on the assignment sheet but dividers are used limitedly
Fair

Business Plan contains most sections as listed on assignment sheet and are separated by clearly marked dividers
Good

Business Plan contains all sections as listed on assignment sheet and are separated by clearly marked dividers
Decor and Design

Poor

The restaurant decor is unorganized, linens are wrinkled or dirty. Many place settings are incorrect or dirty.
Fair

The restaurant decor is unorganized, linens are wrinkled and some of the place settings are incorrect.
Good

The restaurant decor is pleasing to the customer, the linens are pressed, place setting are neat and clean.
The Layout

Poor

The layout of the restaurant is not complete.
Fair

The layout of the restaurant is partly complete, somewhat neat, somewhat balanced, and is pleasing to the customer.
Good

The layout of the restaurant is thorough, neat, balanced, and catches the audiences' attention.
Recipe Choices

Poor

No recipes were handed in.
Fair

Some recipes contained unhealthy ingredients or cooking procedures.
All recipes contain directions and detailed ingredients.
Good

A variety of recipes were specifically chosen for their available ingredients and cooking style. All recipes contain directions and detailed ingredients.
Service

Poor

Service has several issues. 3 or more customers have incorrect orders. Servers are unaware of the menu items.
Fair

Service has a couple issues, 1-2 customers orders are incorrect. Servers are uncomfortable answering guest questions regarding the menu.
Good

Service runs smoothly, servers greet customers and communicate correct orders to the kitchen. Servers are friendly and knowledgable about the menu.
Kitchen Execution

Poor

Kitchen staff isn't working effeciently and there are many issues with executing the menu items.
Fair

Most kitchen staff is working effeciently to produce all menu items. There are 1-3 issues with executing the menu items.
Good

All kitchen staff is working efficiently to produce all menu items. There are no issues with executing the menu items.
Clean Up

Poor

The student left unwashed items. Counters and tables are not cleaned well, and dirty towels and dishrags are left lying about in the kitchen lab.
Fair

Student left the kitchen clean. All dishes were washed, dried and put away. Tables and counter tops were clean and dry. ALL laundry was gathered up and put in the wash area.
Good

Student checked all clean-up procedures. All procedures were completed at least 5 minutes before the end of class
Safety and Sanitation

Poor

Did not follow safety rules. Did not use safe food handling techniques. Did not use kitchen equipment in a safe manner. Did not clean up during preparation to prevent accidents.
Fair

Student demonstrated safe and correct use of all kitchen equipment used for the lab.
Student followed safe food handling procedures.
Good

Student used all equipment safely and correctly. Student reminded others about safe kitchen procedures. Student did not need any teacher reminders.
Team Work

Poor

The team is disjointed, there are many disagreements regardint the restaurant. There is much conflict on the team.
Fair

Most team members are contributing to the restaurant. Most team members express their opinions but are met with conflict.
Good

All team members are contributing to the restaurant. All team members express their opinions are work well together.




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