Project Concept: Fried Day
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.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market 1 -- 15
niche.
Excellent taste. Excellent
1 -- 15
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: Turon Twister
Project Description: Mini turon with a twist. Comes in assorted fillings from classic saba, sweet
monggo, and tikoy. Drizzled with caramel and chocolate sauce.
Subject: Entrepreneurship, 4th year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market 1 -- 15
niche.
Excellent taste. Excellent
1 -- 15
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: Fruityoca
Project Description: Bottled milk-based drink made from fresh fruits. Flavors include avocado
and melon blended with milk and traditional Filipino tapioca pearls. A perfectly chilled drink
inspired by sago’t gulaman.
Subject: Entrepreneurship, 4th year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market 1 -- 15
niche.
Excellent taste. Excellent
1 -- 15
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 10
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: EmpaLight
Project Description: Home-made empanada crust filled with meat and vegetables in traditional
sauce.
Subject: Food and Beverage Management and Cost Control, 3rd year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market N/A
niche.
Excellent taste. Excellent
1 -- 20
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: Wafflelicious
Project Description: Creamy waffle made from premium batter mix filled with selections of
meat and cheese.
Subject: Food and Beverage Management and Cost Control, 3rd year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market N/A
niche.
Excellent taste. Excellent
1 -- 20
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: DiviniTea
Project Description: Premium blend milk tea with brown sugar pearl syrup. Comes in selections
of flavors such as: chocolate, matcha, taro, and wintermlon.
Subject: Food and Beverage Management and Cost Control, 3rd year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market N/A
niche.
Excellent taste. Excellent
1 -- 20
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL
Project Concept: Sicho Toppers
Project Description: Carrot rice topped with all-time favorite Filipino comfort food in a bowl.
Subject: Food and Beverage Management and Cost Control, 3rd year class
Logo:
Instruction: Evaluate project concept of students based on given criteria and performance
indicators.
Criteria
Innovation and
1 Inventiveness
2 Product Quality
3 Pricing Acceptability
4 Product Packaging
5 Product Marketability
6 Service Efficiency
7 Food Handling
8 Customer Satisfaction
9 Entrepreneurial Attitude
10 Booth Design
Name of Evaluator: ______________________ Signature: _______________ Date: __________
Point
Performance Indicator Range Score
Was able to innovate existing product
concept to cater a particular market N/A
niche.
Excellent taste. Excellent
1 -- 20
appearance/presentation.
Reasonably priced based on product
quality. Acceptable based on
1 -- 20
benchmarked price of possible
competitors.
Product packaging is appealing. Adds
to the overall acceptability of product 1 -- 10
concept.
Product concept would definitely sell.
1 -- 10
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
waiting experience.
Food handlers exhibited a very safe
and hygienic food preparation
1 -- 10
practices. No violation of food safety
and hygiene were observed.
Very satisfied with the product and
service. Would definitely buy product/s 1 -- 10
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
pressure.
Students made an effort to design
booth. Booth design is very
1 -- 5
appropriate and suitable for product
concept.
TOTAL