iRubric: FOH Service for Jefferson Table Practicum rubric

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FOH Service for Jefferson Table Practicum

Assessment of each student's performance serving at our dinner events.

Rubric Code: F7CB66

By Julie1214

Ready to use

Public Rubric

Subject: Vocational

Type: Assessment

Grade Levels: Undergraduate

Enter rubric title Enter rubric description
	Excellent 4 pts	Good 3 pts	Fair 2 pts	Poor 1 pts
Appearance 20 % As stated in syllabus. Black pants, white shirt. Toe-closed professional shoes. Hair pulled back and off shoulders, etc.	Excellent Exhibits level of professional personal grooming and uniform is clean and meets all requirements. Hair is clean and pulled back from shoulders.	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 20 % Positive, friendly service! Works as a team assisting co-class mates if able. Checks with instructor to get final okay for leaving after ALL work has been completed.	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.

Subjects:

Vocational

Types:

Assessment

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