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iRubric: Design Your Own Restaurant Project rubric

iRubric: Design Your Own Restaurant Project rubric

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Design Your Own Restaurant Project 
Design Your Own Restaurant Project
Students will have a budget that will be used design and launch the opening of a restaurant.
Rubric Code: XXAX92X
By rascol
Ready to use
Public Rubric
Subject: Vocational  
Type: Project  
Grade Levels: 9-12

Powered by iRubric Restaurant Design Project
  Poor

1 pts

Fair

2 pts

Good

3 pts

Excellent

4 pts

Restaurant Name, Logo, and Theme

Poor

Name was not mentioned or no particular logo or theme or slogan was present
Fair

Logo or theme or slogan was not developed in detail
Good

Theme was apparent in name and logo but not in design and attributes of the menu
Excellent

Concept, logo, slogan, and theme was well represented with a creative name, innovative design and specific menu choices were shown
Menu Selection

Poor

Menu options were limited, did not support restaurant's concept or theme, descriptions of menu items were not provided
Fair

Many choices were made available but many did not support the restaurant concept or theme, descriptions were limited or incomplete and lacked sensory details
Good

Menu options were varied and complete, some dishes related to restaurant concept and theme, most dishes were described in sensory detail
Excellent

A variety of menu items were specifically chosen to support the restaurant concept and theme, every dish was described using sensory details
Advertisement

Poor

Less than the required amount (2) of print advertisements were provided, essential information (name of restaurant, logo, contact information) was missing
Fair

Advertisements were provided but were lacking either name of restaurant, logo, or other essential information
Good

Advertisements were neatly presented, colorful, and included necessary features of restaurant name, logo, and contact information (phone number, website, address)
Excellent

All advertisements were of high quality, colorful, informative, inclusive of necessary information, and showed creativity and innovation
Restaurant Design

Poor

Blueprint and/or design lacked detail and did not include necessary equipment (kitchen, bathrooms, tables or booths, etc.)
Fair

Blueprint and design were complete and included necessary equipment but lacked detail (furnishings, accessories, labels)
Good

All aspects of blueprint and design were complete, details were included, attention to audience was evident
Excellent

Blueprint and design were thorough, complete, colorful, and visually stimulating, attention to audience was evident
Math Calculations

Poor

Food cost, profit/loss sheet, and/or cash flow were not included
Fair

Food cost, profit/loss sheet, and/or cash flow were included but calculations were incorrect
Good

Food cost, profit/loss sheet, and/or cash flow were included, all calculations were correct
Excellent

Food cost, profit/loss sheet, and/or cash flow were included, all calculations were correct, additional calculations were included to make the costing, cash flow analysis, and the profit loss analysis easy to understand.
FATTOM Poster

Poor

Poster was not provided or lacked creativity and necessary information
Fair

Poster lacked creativity, some, but not all, essential information was included
Good

Poster was creative, all essential information was included, recognition of audience was implied but not evident
Excellent

Poster was artistic, creative, innovative, and original; Poster was visually stimulating, recognition of audience was evident
Group Collaboration and Effort

Poor

Group members did not collaborate, group members did not equally share responsibilities, deadlines were not met
Fair

Collaboration was evident, responsibilities were shared, but time was not used effectively and some deadlines were not met
Good

Group collaborated well, responsibiltes were shared equally, most deadlines were met
Excellent

Group showed effective use of collaboration and communication, all members contributed, all deadlines were met
Use of Technology

Poor

No technology was used in the final presentation
Fair

Minimal technology was used throughout the project and in the final presentation
Good

Technology was used throughout the project and was incorporated into the final product
Excellent

Varied use of technology throughout the project is evident, technology is an integral part of the final product
HACCP Analysis

Poor

No HACCP plan presented
Fair

HACCP plan present, but not well thought out
Good

HACCP plan present and is well thought out
Excellent

HACCP plan present, well thought out; Illustrations are used and plan is easy to understand
Cleaning schedule/refrigerator plan

Poor

Cleaning schedule or refrigerator plan not present
Fair

Cleaning schedule and refrigerator plan are present, but not well organized or does not follow the guidelines
Good

Cleaning schedule/refrigerator plan are present, well organized and follows the guidelines
Excellent

Cleaning schedule/refrigerator plan are present, well organized, follows the guidelines, and illustrations are in color. Easy to understand and implement
Vision Board

Poor

Vision board not present
Fair

Vision board present, but lacks enough information to understand the concept of the restaurant
Good

Vision board present, has enough information to understand the concept of the restaurant, and a clear vision can be seen
Excellent

Vision board present, has enough information to understand the concept of the restaurant, a clear vision can be seen, and there are several examples to elaborate on the concept






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