iRubric: menu costing pt 3 rubric

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menu costing pt 3 menu costing Rubric Code: Y5B36A By chefmcampbell Ready to use Public Rubric Subject: Vocational Type: Project Grade Levels: Undergraduate

Menu Cost pt 3
	Poor 1 pts	Fair 2 pts	Good 3 pts	Excellent 4 pts
calculate cost of ingredients	Poor less than 80% accuracy	Fair 80 to 90% accuracy	Good 91% to 99% accuracy	Excellent 100% accuracy
EP Cost	Poor less than 80% accuracy	Fair 80 to 90% accuracy	Good 91 to 99% accuracy	Excellent 100% accuracy
Menu Price	Poor less than 80% accuracy	Fair 80 to 90% accuracy	Good 91 to 99% accuracy	Excellent 100% accuracy
Yields	Poor Needs work understanding how to calculate yields.	Fair Missing some yields, needs to rework the EP cost on some of the recipes to cost them more accurately.	Good May include some yields but missing some needing calculation.	Excellent Include all yields in areas required for trim.