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 the entire dining experience. Elements that define a restaurant concept include decor, lighting, menu, service, price, location, size, target market, atmosphere, seating, and hours of operation.
Rubric Code:
VX8WXB5
By
raeanlane
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
Enter rubric description
Poor
1 pts
Fair
2 pts
Good
3 pts
Concept
Enter criteria description
Poor
The concept statement includes one or two categories only.
Fair
The concept statement includes the type of restaurant ((fast casual, casual, fine dining), and two more categories.
Good
The concept statement includes the type of restaurant (fast casual, casual, fine dining), the restaurant name and theme, target market (type of people and ages), concept related food, and an explanation about why you chose your theme and why your theme is unique.
Meal Served
Poor
Students included little or no info the meals that they'd serve.
Fair
Students included some info about the meals that they'd serve
Good
Students included the meals that they'd serve (Breakfast, Lunch, Dinner) and explained why they choose to serve ______ meals at the restaurant.
Hours of Operation
Poor
Little or no information has been included for hours of operation.
Fair
Partial information about the hours of operation have been included.
Good
The hours of operation have been included.
Cuisine
Poor
Students included little or no info the cuisine that they'd serve.
Fair
Students included some info about the cuisine that they'd serve
Good
Students included the meals that they'd serve cuisine and explained why they choose to serve ______ type of food at the restaurant.
Location or Restaurant
Enter criteria description
Poor
The location of your concept restaurant includes no or little information.
Fair
The location of your concept restaurant includes most of the information asked for.
Good
The location of your concept restaurant includes the country, state, and city. The location is defined further as whether the restaurant is on a beach, city, stands alone, is in a high rise building, in a lodge, on a mountain, by a lake, etc.
Decor and Design
Poor
Few of the following items were included in the restaurant design: color of the walls, window treatments, and table settings: decorations; lighting
Fair
Most of the following items were included in the restaurant design: color of the walls, window treatments, and table settings; decorations ; lighting
Good
All of the following items were included in the restaurant design: color of the walls, window treatments, and table settings; decorations; lighting
Menu Items
Poor
Examples are given for a dinner menu and includes four or less of the following items: Less than of the 6 menu items or more than 2-3 beverages.
Fair
Examples are given for a dinner menu and includes all of the following items: Half of the 12 menu items or more than 2-3 beverages.
Good
Examples are given for a dinner menu and includes all of the following items: 12 items max, including a max of 2-3 beverages.
The Layout
Poor
The layout of the project is not complete.
Fair
The layout of the project is partly complete, somewhat neat, somewhat balanced, and is pleasing to the viewer.
Good
The layout of the project is thorough <BR>
(includes the rubric items), neat, balanced, and catches the audiences' attention.
Target Market
Poor
Students did not explained who the restaurants target market is and why they choose to serve this demographic group(s).
Fair
Students included some information about who the restaurants target market is and why they choose to serve this demographic group(s).
Good
In depth, Students explained who the restaurants target market is and why they choose to serve this demographic group(s).
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.
n232
Your browser does not support iframes.
Your browser does not support iframes.
Your browser does not support iframes.