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iRubric: Food Truck Project rubric

iRubric: Food Truck Project rubric

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Food Truck Project 
You and your group are to assume the role of new owners of a food truck. The food truck industry is a growing field in the hospitality and tourism industry. To start your own company you must complete the following: Design the Truck, Select the Food and prices, Complete a Market Order for your food and paper products to make and serve your dish, You must make one of the dishes that you plan to serve to share with the class and judges.
Rubric Code: K243W93
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Food Truck
  Poor

11 pts

Fair

15 pts

Good

17 pts

Excellent

20 pts

Truck Design

Poor

Restaurant name doesn't fit the theme of the truck. It is not displayed well on the truck visible by 1 angle. The truck design is not neat or very attractive to the customer.
Fair

Restaurant name some what fits the theme of the truck. It is displayed well on the truck visible from 2 angles . The truck design is not neat or very attractive to the customer.
Good

Restaurant name fits the theme of the truck. It is displayed in several locations to be visible from different angles of the truck. The truck design is in a way that is somewhat neat and attractive to the customer.
Excellent

Restaurant name fits the theme of the truck. It is displayed in several locations to be visible from different angles of the truck. The truck design is displayed neatly and in a way that is attractive to the customer. The name and truck shows creativity.
Menu

Poor

Menu has no selections or prices. No pictures of food shown. No daily specials or specialties.
Fair

Menu has fewer than 2 selections or more than 2 sections that are not labeled correctly. Food is not labeled correctly with prices. Prices and menu does not reflect current market. Have a few pictures to show food items.
Good

Menu has 3 selections that are clearly labeled correctly. 3 sections of food labeled with prices and pictures. Some prices and menu reflect current market. Has some pictures to show food items.
Excellent

Menu has 5 main dishes and 5 sides/beverage selections that are clearly labeled with prices. All prices and menu reflect current market. Menu design is creative and attractive. Menu shows creativity with pictures that represent the food items.
Marketing Material-logo/slogan

Poor

Marketing material doesn't fit the theme of the truck. The material design is not neat or very attractive to the customer.
Fair

Marketing material some what fits the theme of the truck. The material design is not neat or very attractive to the customer. Opening event does not reflect target market.
Good

Marketing material fits the theme of the truck. The material design is in a way that is somewhat neat and attractive to the customer. Opening event does reflect the target market.
Excellent

Marketing material fits the theme of the truck. The material design is displayed neatly and in a way that is attractive to the customer. The marketing material and opening event shows creativity.
Creativity/Effort

Poor

No evidence of effort put forth by the student. Menu and restaurant are not organized, colorful, or creative.
Fair

Some evidence of effort, but menu and restaurant are not creative.
Good

Some evidence of effort. Menu and restaurant are somewhat colorful, organized, and creative.
Excellent

Clear evidence of effort put forth by the student. Menu and restaurant are organized, colorful, and very creative.
Food Preparation

Poor

No items are prepared for the class.
Fair

Only one item is prepared for the class.
Good

Two or more recipes are prepared for the class, but are not accompanied by the recipes.
Excellent

Two or more menu items are prepared for the class and the recipe is typed and turned in.
Time Management

Poor

Not completed on time.
Fair
Good
Excellent

Presented on the day due.
Team work

Poor

Members of the group quit the project, argued regularly and could not work out differences.
Fair

Team members had conflict but were able to work out differences with teachers help. Conflict occurred on a daily/regular basis throughout the project.
Good

Team members felt they were valued only for certain parts of the project. No major conflict occurred. Minor conflict was resolved with teacher's help.
Excellent

Team members felt valued for their efforts and abilities. No major conflict occurred. Members were positive and used constructive criticism to work through issued of the project.
Attendance

Poor

All team members had poor attendance (unexcused)
Fair

Most of the team had poor attendance, but for reasonable reasons (ill, dr. appt., excused)
Good

Most team members were present most days. Some absences, but most absences were excused.
Excellent

Great attendance by all members (1-3 absences total for each member)
Problem Solving

Poor

Team had lots of problems that went unresolved.
Fair

Team had some problems that were difficult to resolve, but in the end, most team members were still not satisfied with the result.
Good

Team encountered problems with a negative attitude, but quickly came to a solution with the input of other team members.
Excellent

Team encountered problems and saw them as challenges to overcome. Input was given by most team members and solutions were developed quickly.
Equality of Work

Poor

All the project requirements were completed by one person. Others did little or nothing
Fair

All requirements of the project were done by 2 people. Others did little or nothing
Good

Project requirements were done by most of the group. One person did little or nothing
Excellent

All requirements of the project were shared by all the members of the group. Equal sharing of responsibilities were evident.



Keywords:
  • Food truck and restaurant


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