Skip to main content
sign in
Username
Password
forgot?
Sign up
Share
help_outline
help
Pricing
Request Info
Please enable JavaScript on your web browser
menu
iRubric: Restaurant Concept Project rubric
find rubric
Your browser does not support iframes.
edit
print
share
Copy to my rubrics
Bookmark
test run
assess...
delete
Do more...
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:
R777X8
By
amandakhill
Ready to use
Public Rubric
Subject:
Vocational
Type:
Project
Grade Levels:
9-12
Your browser does not support iframes.
Desktop Mode
Mobile Mode
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.
Subjects:
Vocational
Types:
Project
Discuss this rubric
You may also be interested in:
More rubrics by this author
More Vocational rubrics
More Project rubrics
Do more with this rubric:
Preview
Preview this rubric.
Edit
Modify this rubric.
Copy
Make a copy of this rubric and begin editing the copy.
Print
Show a printable version of this rubric.
Categorize
Add this rubric to multiple categories.
Bookmark
Bookmark this rubric for future reference.
Assess
Test run
Test this rubric or perform an ad-hoc assessment.
Grade
Build a gradebook to assess students.
Collaborate
Apply this rubric to any object and invite others to assess.
Share
Publish
Link, embed, and showcase your rubrics on your website.
Email
Email this rubric to a friend.
Discuss
Discuss this rubric with other members.
Do more with rubrics than ever imagined possible.
Only with iRubric
tm
.
Copyright © 2024
Reazon Systems, Inc.
All rights reserved.
n60
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.