Group Performance: Organize and Cater mini-events/functions

The class is divided into two groups. The first group is assigned to be the event organizer and in
catering operations the other group is tasked to be the VIP/guests and vice versa.

GRADING RUBRICS

GROUP NAME: NAME OF DISH:

GROUP MEMBERS:

SECTION: TOTAL SCORE:

Safety and Sanitation: 10 points Score and Comments:

 All equipment and surfaces
cleaned and sanitized, hands
washed, hair secured, appropriate
shoes and attire
Correct Execution of Food Service
Operations: 30 points
Eye- appeal: 25 points Score and Comments:
 Work of art-excellent platting,
color and distribution
Final Product: 35 points Score and Comments:
 Final appearance of product
demonstrates correct preparation,
Taste
TOTAL:
Menu Card Making

Neatness and Organization- 10%

Creativity and Originality -10%
Total – 20%

Table Set Up

Table Setting is complete and correct for meal being served – 10%
Table decoration is appropriate and and appealing – 10%
Total -20%
Evaluated By:

_________________ _____________
Name and Signature Date

Approved By:

Sherlyn M. Maranan ______________

Instructor Date