RUBRICS FOR PRACTICAL EVALUATION
(SERVICE)
POOR
SKILLS / ASPECTS
1 3
Student was not in uniform when class
A. UNIFORM begin. Parts were missing from it and/or it
was dirty.
Student did not pay attention while menu
B. MENU REVIEW
was previewed.
Student did not wash hands; kept pushing
C. HYGIENE
stray hair back, touching face, clothing, etc.
Equipment, insufficiently collected or not
D. EQUIPMENT COLLECTION
readily available when needed.
Disorganized and incomplete floor setting
E. FLOOR SETTING & LAYOUT
and layout all facets of the practical class.
Equipment, cutleries wares and cloths
F. MISE EN PLACE/
insufficiently prepared or not readily
PREPARATION
available when needed.
Service sequence or proper procedure was
G. SERVICE SEQUENCE
not followed.
Preparation, setting, service and clean-up
H. TIME MANAGEMENT
were not completed in a timely manner.
Student only worked with constant
supervision, prodding, or encouragement.
I. COOPERATION Didn't complete all tasks, didn't
demonstrate a willingness to work
cooperatively.
J. SALES PROMOTION Menu and theme were not properly
FAIR
Student was in uniform at the beginning of
class but was missing parts to it and/or it
was dirty.
Student paid sporadic attention to the
menu preview.
Student failed in one or more of the
following: hand-washing; handling hair,
face, clothing, etc.
Equipment partially collected had to
interrupt procedure to get items that
should have been available.
Most organized and most completed floor
setting and layout all facets of the practical
class.
Equipment, cutleries wares and cloths
partially prepared had to interrupt
procedure to complete a preparation task
that should have already been completed
Service sequence or proper procedure was
somewhat followed, but errors in
measuring or order of steps occurred.
Preparation, setting, service and clean-up
were completed in a somewhat timely
manner, but could have "dovetailed" to
avoid wasting time.
Student needed some supervision,
prodding, or encouragement; tended to
quit before all tasks complete. Focused on
"fun" stuff. Avoided thorough clean-up.
Slow to cooperate.
Menu and theme were partially promoted
DTH3044
EXCELLENT
5
Student was in a complete and clean
uniform at the beginning of class. (Hat,
white chef coat, chef pants, closed toe
shoes, scarf & apron.
Student attended to the entire menu
preview.
Student washed hands properly at the
beginning and throughout the lab; avoided
handling hair, face, clothing, etc.
Equipment either collected in advance or
readily available when needed.
Well organized and well completed floor
setting and layout all facets of the practical
class.
Equipment, cutleries wares and cloths
either collected in advance or readily
available when needed.
Service sequence or procedure was
followed commendably. No errors in
measuring or order of steps occurred.
Preparation, setting, service and clean-up
were completed in a timely manner.
Activities "dovetailed" to make efficient
use of time.
Student willing to complete all tasks
including clean-up. Worked steadily
through the lab; participated in all service
tasks. Displayed willingness to cooperate.
Correct menu and theme promotion and

(SERVICE)
STRATEGIES promoted and marketed.
Didn't follow safety rules. Didn't use safe
food handling and services techniques.
K. SAFETY
Didn't use kitchen equipment in a safe
manner.
Dishes, utensils, equipment left unwashed
and unwiped; tables/floors not cleaned
L. CLEAN UP
well; used towels and cleaning buckets left
lying around. Equipment not put away.
RUBRICS FOR PRACTICAL EVALUATION
DTH3044
and marketed, but lacked or errors were
marketing before sales, and during
made in the delivering of the service during
delivering of the F&B service process.
the F&B service process.
Tried to use equipment, cutleries and
Demonstrated safe and correct use of all
wares safely and correctly. Careless at
cutleries, wares and equipment used for
times; didn't always follow the rules.
the lab. Careful to follow safe food
Occasionally followed safe food handling
handling and services procedures.
and services procedures.
Service area clean and orderly; equipment
Dishes, utensils and equipment washed;
washed and wiped/put away.
but left tables, utensils and equipment
Dishes/utensils washed and wiped. Tables/
unwiped. Laundry and cleaning buckets
floors cleaned and swept. Laundry and
may or may not be picked up. Some
cleaning buckets taken care of properly.
equipment not put away.
Cleaning assignments finished.