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Project Description: A different take on kikiam, fish balls, and, other tusuk-tusok street food
items packaged in a bowl with selections of sauces.
Subject: Entrepreneurship, 4th year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market 1 -- 15
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 15
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market 1 -- 15
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 15
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market 1 -- 15
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 15
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market N/A
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 20
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market N/A
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 20
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market N/A
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 20
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Point
Criteria Performance Indicator Range Score
Was able to innovate existing product
Innovation and concept to cater a particular market N/A
1 Inventiveness niche.
Excellent taste. Excellent
1 -- 20
2 Product Quality appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
3 Pricing Acceptability competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
4 Product Packaging concept.
Product concept would definitely sell.
1 -- 10
5 Product Marketability Already suitable for regular operation.
Effective service process. Order was
promptly taken. Food preparation was
reasonably quick. Order was served at 1 -- 10
a reasonable time. No annoying
6 Service Efficiency waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
7 Food Handling and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
8 Customer Satisfaction when given another opportunity.
Booth staffs were accommodating and
courteous. Do not show signs of
exhaustion and rudeness. Still looks 1 -- 5
hygienic and fresh despite stress and
9 Entrepreneurial Attitude pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
10 Booth Design concept.
TOTAL